The Side Dishes
Korean food? stands out from other cuisines with the many side dishes (banchan) that are served during meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few.
So when you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls and can be anything from vegetables to meat to seafood prepared in any numbe r of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.
The Basics
Rice is the backbone of almost every? Korean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes, which can be meat, seafood, or tofu are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.
Common Ingredients
Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy.
Kimchi, Korea's famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even though? Korean stews? and soups are served very hot (almost boiling), many of the side dishes are served cold or at room temperature.
Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very popular in the last 50 or so years.
The most common spices and sauces used in Korean cuisine are: sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. As a result, much of Korean cuisine is intensely flavored, savory, and bold.
The Little Things
Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife. Koreans are also adept at? using chopsticks? so if the meat is too large or a whole grilled fish is served, it can be split with chopsticks. (Many Korean meat dishes are braised or marinated for a long time for a tender flesh) . Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor.
Some Korean Culinary History
Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbors China and Japan, and the Japanese occupation from 19 10- 1 945. European traders also had an impact on the cuisine with the Portuguese introduction of chili peppers to Korea in the 1 7th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.
Whether you plan to eat in a Korean restaurant, go to Korea, or cook your own Korean food at home, the introduction of Korean food will provide you with all the basic knowledge you need.
Side dish
Korean cuisine stands out from other dishes and is served with a variety of meals. The number of side dishes can be between 2 and 12, but there are at least a few meals a day.
So when you eat in a Korean restaurant, your various side dishes will arrive before your small bowl of rice, from vegetables to meat and seafood prepared in any way. Korean dishes are served at the same time, so there is no separate course for western food.
main course
Rice is the backbone of almost every Korean cuisine. In rare cases, noodles will replace rice, but most of the time, everyone has a meal. Usually, everyone will also have their own bowl of soup or stew. In meat, the side dishes of seafood or tofu and the main course or dishes are served with family flavor in the middle of the table. Sometimes a big stew will replace the main course and serve a family flavor on the table.
Common ingredients
Koreans have perfected the art of preserving food for thousands of years, so many side dishes are pickled, pickled or fermented, and many are spicy.
South Korea's famous spicy cabbage kimchi has different kinds of different vegetables, including some non-spicy ones. Although Korean stews and soups are very hot (almost boiling), many side dishes are cold or at room temperature.
Korea is a peninsula, so Koreans eat a lot of seafood, although meat has become very popular in the past 50 years.
The most commonly used spices and sauces in Korean cuisine are sesame oil, kochujang, kochukaru, daenjang, soy sauce, garlic, ginger and soy sauce. Onion. Therefore, Korean cuisine is very strong, delicious and bold.
other
Everything, including meat and poultry, is cut into small pieces, so there is no need for a knife. Koreans are also good at using chopsticks. If the meat is too big or a whole grilled fish can be separated with chopsticks. Many Korean meat dishes are stewed or marinated for a long time. Traditionally, eating Korean food with stainless steel chopsticks and long stainless steel spoons is traditionally sitting on a low table on the floor.
Some Korean cooking history
The geography (peninsula), climate (hot, humid summer and very cold winter) of Korean cuisine, neighboring China, Japan and Japanese occupation were affected from 19 10 to 1945. European traders also introduced peppers to Korea with Portugal in the17th century, which had an impact on food. By the 18th century, peppers had been widely used in Korean cuisine.