Whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick introduction to Korean cuisine will give you all the basics you need. The Side DishesKorean 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 number of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.The BasicsRice 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 IngredientsKoreans 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 ThingsEverything, 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 HistoryKorean 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 1910-1945. European traders also had an impact on the cuisine with the Portuguese introduction of chili peppers to Korea in the 17th century. By the 18th century

century, chili peppers were already being widely used in the preparation of Korean cuisine. Whether you plan to eat at a Korean restaurant, travel to Korea, or cook your own Korean cuisine at home, this introduction to Korean cuisine will give you what you need

All the basics.

Side dishes of Korean food stand out from the rest and come with a variety of meal options.

The number of side dishes can range from 2 to 12, but there should be at least a few for every meal.

So when you eat at a Korean restaurant, your various side dishes will arrive before your small bowl of rice, which can range from vegetables to meats and seafood prepared in any way.

Korean dishes are served at the same time, so there are no separate courses for Western food.

The main dish, rice, is the backbone of almost every Korean dish.

On rare occasions, noodles will replace the rice, but the vast majority of the time, everyone eats with one meal.

Typically, each person will also have their own bowl of soup or stew.

Side dishes and main courses or dishes of meat, seafood or tofu can be served family style in the middle of the table.

Sometimes a large stew takes the place of the main course and is served at the table, family style.

Common Ingredients Koreans have perfected the art of preserving food over thousands of years, so many side dishes are pickled, pickled, or fermented, and many are spicy.

Korea's famous spicy cabbage kimchi comes in a variety of different vegetables, including some non-spicy ones.

Although Korean stews and soups are hot (almost boiling), many 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 past 50 years or so.

The most commonly used spices and sauces in Korean cuisine are: sesame oil, chili paste (kochujang), chili flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger and.

onion.

As a result, Korean food is rich, flavorful, and bold.

Everything else, including meat and poultry, is cut into small pieces so a knife is not needed.

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 involve stewing or marinating the meat for long periods of time to tenderize it).

Korean food is traditionally eaten with stainless steel chopsticks and long stainless steel spoons, traditionally while sitting at a low table on the floor.

Some Korean Culinary History Korean cuisine was influenced by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to China and Japan, and the Japanese occupation from 1910 to 1945.

European traders also introduced chili peppers to Korea with Portugal in the 17th century, which had an impact on the cuisine.

By the 18th century, chili peppers were widely used in Korean cuisine.