A diverse array of foods and dishes can be found
throughout Korea.
Korea was once primarily an agricultural nation, and Koreans have
cultivated rice as their staple food since ancient times. These
days Korean cuisine is characterized by a wide variety of meat
and fish dishes along with wild greens and vegetables. Various
fermented and preserved food, such as kimchi (fermented spicy
cabbage), jeotgal (seafood fermented in salt) and doenjang (fermented
soy bean paste) are notable for their specific flavor and high
nutritional value.
The prominent feature of a Korean table setting is that all
dishes are served at the same time. Traditionally, the number
of side dishes varied from 3 for the lower classes to 12 for
royal families. Table arrangements can vary depending
on whether a noodle dish or meat is served. Formal rules have
developed for table setting, demonstrating the attention people
pay to food and dining. Compared to neighboring China and Japan,
a spoon is used more often in Korea, especially when soups are
served. |
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Kinds of Traditional Korean Food
1. Bap (steamed rice) and Juk (porridge)
Boiled rice is the staple of Korean cuisine. Most people use
sticky rice, which sometimes has beans, chestnuts, sorghum,
red beans, barley or other cereals added for flavor and nutrition.
Juk is thought of as highly nutritious and light. Many varieties
of juk exist including: juk made of rice, red beans, pumpkin,
abalone, ginseng, pine nuts, vegetables, chicken, mushrooms
and bean sprouts. |
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2. Guk (soup)
A traditional soup served with rice. Varying ingredients include: vegetables, meat, fish, shellfish, seaweed,
and beef bones. |
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3. Jjigae (stew)
Jjigae is similar to guk but is thicker and heartier. The most
famous jjigae is made from fermented soy bean paste. Jjigae
is usually spicy and served piping hot in a heated stone bowl.
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4. Jjim and Jorim (simmered meat or fish)
Jjim and jorim are similar dishes which are prepared with vegetables
and soaked in soy bean sauce, then slowly boiled together over
low heat.
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5. Namul (vegetables or wild greens)
Namul is made from slightly boiled or fried vegetables and wild
greens mixed with salt, soy sauce, sesame salt, sesame oil,
garlic, onions, and other spices. |
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6. Jeotgal (seafood fermented in salt)
Jeotgal is a very salty food made from naturally fermented fish,
shellfish, shrimp, oysters, fish roe, intestines and other ingredients.
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7. Gui (broiled/barbecued dishes)
When cooking gui, marinated meats are barbecued over a charcoal
fire. The most popular meats of this type are bulgogi and galbi.
There are also many fish dishes which are cooked this way. |
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8. Jeon (pan-fried dishes)
Jeon is a kind of pancake made from mushrooms, pumpkin, slices
of dried fish, oysters, unripened red peppers, meat or other ingredients
which are mixed with salt and black pepper, dipped in flour
and egg and then fried in oil. |
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9. Mandu (dumpling)
Mandu consists of dumplings stuffed with beef, mushrooms, stir-fried
zucchini, and mungbean sprouts. Pork, chicken, or fish are sometimes
used instead of beef. |
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