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A helpful guide
to Korean cuisine
by an established authority
Why
Korean cuisine
is special
Though it was heavily influenced in the distant past
by its Japanese and northern Chinese neighbors, Korean cuisine evolved into a
distinctive cooking style with unique, interesting dishes.
Korean cuisine
tips & insights
 How
the two Koreas differ
Though they share the same peninsula, their climates and economic wealth are
dissimilar. This affects what goes on the table.
 North
Korea
Being farther north, it has a longer winter and shorter summer. This negatively
impacts agricultural production.
South
Korea
Its longer growing season assures a greater bounty of fresh vegetables and
better-nourished livestock. South Korea is also appreciably higher on the
quality-food scale in terms of chefs and restaurants because of its
significantly higher per capita income.
Traditional
Korean meal
You will still find this style in the countryside and in today's better Korean
restaurants.
Diners
eat communally
They sit cross-legged on the floor around a squat table.
Serving
Separate appetizer and main entree courses don't exist. All dishes arrive at the
table together and are meticulously arranged. Except for soup and rice, they are
shared. This includes the side dishes, which are collectively called Banchan,
and number three to a dozen or more.
Labor
intensive
Because of the many side dishes, Korean cooking is time consuming.
Chopsticks
These eating utensils are noticeably thinner than their Chinese and Japanese
counterparts.
Rice
eating etiquette
Unlike in Chinese and Japanese dining, you should not lift your rice bowl to
eat.
Food
preservation
It is one of the key defining pillars of Korean cuisine, in both ancient and
modern times.
In
the past
Most home cooks had to preserve vegetables and seafood in great quantities for
their families to survive the harsh Korean winters. This was done mainly by
fermenting, pickling, spicing, and salting foods in buried clay jars.
Today
Thanks to modern food technology, few Koreans need to use the buried-clay-jar
technique. The process is now done commercially above ground. But the craving
for preserved foods lives on in the culinary hearts of Koreans.
Portuguese
influence
The now entrenched chili pepper is not native. It
arrived from the New World through Europe to Korea in the 16th century via
Portuguese traders and missionaries.
Famous Korean
specialties & ingredients
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