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Korean cuisine is the traditional food of Korea . From the complex Korean Royal Court Cuisine to regional specialties to modern Fusion Cuisine , the ingredients and preparation are richly varied, and many dishes are becoming internationally popular. It is based largely on Rice , Vegetable s, Meat s and Tofu (''dubu'' in Korean). Traditional Korean meals are named for the number of side dishes (''banchan'') that accompany the ubiquitous steam-cooked short-grain rice, Soup , and Kimchi (fermented, spicy vegetable banchan, most commonly cabbage, radish or cucumber). Every meal is accompanied by up to twelve banchan. Korean food is usually seasoned with Sesame oil, Doenjang (fermented Soybean paste), Soy Sauce , Salt , Garlic , Ginger and Gochujang (red chile paste). Korea is the largest consumer of garlic, ahead of Italy and Southeast Asia. The cuisine varies seasonally, and especially during winter, relies much on pickled vegetables preserved in big ceramic containers stored underground in the outdoor courtyard. Preparation of Korean food is generally very labour-intensive. Korean royal cuisine, once only enjoyed by the royal court and the Yangban aristocrats of the Joseon period, take hours and days to prepare. It must harmonize warm and cold, hot and mild, rough and soft, solid and liquid, and a balance of presentation colors. It is often served on hand-forged bronzeware. The foods are served in a specifical arrangement of small dishes alternating to highlight the shape and color of the ingredients. Some of these traditional royal cuisines, which can cost as much as US$250 per person excluding drinks, include serving by exclusive waiters and can be found at high-end restaurants in select locations within the city of Seoul . Imperial cuisine has received a boost in popularity, thanks to Dae Jang Geum , a Korean television drama very popular in many parts of Asia, about a humble girl becoming the royal head chef during the Joseon period. There is also the Korean Tea Ceremony . with banchan]] KOREAN TABLE SETTINGS Koreans traditionally ate (and many still do eat) seated on cushions at low tables with their legs crossed in a modified Lotus Position . Some traditional restaurants provide floorchairs with backs. Meals are eaten with a set of silver chopsticks and a long-handled shallow spoon (similar to the Western spoon, unlike the Chinese soup spoon), together known as Sujeo in Korean. Unlike other Chopstick cultures, Koreans have used spoons since at least the 5th century. A typical table setting consists of:
TRADITIONAL KOREAN TABLE ETIQUETTE Although there is no prescribed order for eating the many dishes served at a traditional Korean meal, many Koreans start with a small portion of soup before eating the other dishes in any order they wish. Unlike other Chopstick cultures, Koreans do not eat rice with chopsticks only but use ''sujeo'', a combination of a long shallow spoon and oval-shaped chopsticks. Koreans generally do not pick up their rice or soup bowls, but leave both on the table and eat from them with spoons. Side dishes are eaten with chopsticks. Bad manners include blowing one's nose at the table (considered the rudest of acts), picking up chopstick or spoon before the oldest person starts the meal, chewing with an open mouth, talking with food in one's mouth, sticking chopsticks or spoon straight up in a dish, stabbing foods with chopsticks, mixing rice and soup, and picking up food with one's hands (with certain exceptions). In informal situations, these rules are often broken. Though diners do not need to finish all the shared food that was provided, it is customary to finish one's individual portion of rice. Banchan dishes are intended to be finished at each meal, so are presented in small portions and replenished as they are emptied. It is acceptable to ask for refills of any of the side dishes. ]] KOREAN FOODS AND DISHES Many Korean banchan rely on fermentations for flavor and preservation, resulting in salty and spicy taste. Certain regions are especially associated with some dishes (for example, the city of Jeonju with ''Bibimbap'') either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (compare Chicago-style Pizza ). Romanization Of Korean Words may vary widely. Basics ]]
Light dishes ]]
with Galbi ]] Main meat dishes At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thin slice of garlic, ssamjang (mixture of gochujang and dwenjang), and other seasoning.
]] Royal dishes
Soups and stews
(''ZenKimchi Korean Food Journal'')]]
]] Mixed rice
with Mandu ]] Noodles
]] Desserts
KOREAN BEVERAGES Non-alcoholic beverages
Alcoholic beverages Main article: Korean Wine While '' Soju '' (소주), a vodka-like liquor with high potency, and often flavoured similarly, is the best known liquor; and Majuang wine (a blended wine of Korean grapes with French or American zipcode wines) the most popular, there are well over 100 different wines and liquors available in Korea. The top-selling domestic beers are lagers, similar to others found in Europe and Asia. These include:
There are also several Microbrewery beers:
'' Soju '' is a clear spirit which was originally made from grain, and is now also made from sweet potatoes. ''Soju'' made from grain is considered superior (as is also the case with grain vs. potato vodka). ''Soju'' is around 22% ABV and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers. '' Yakju '' is a refined pure liquor fermented from rice, with the best known being ''cheongju''. '' Takju '' is a thick unrefined liquor made from grains, with the best known being '' Makkoli '' (막걸리), a white, milky rice wine traditionally drunk by farmers. Korean Wines are generally divided into fruit wines, and herbal wines. Acacia, Maesil plum, Chinese quince, cherry, pine fruits, and pomegranate are most popular; and Ginseng based medicinal wines, called ''insamju'', are often diluted and sold to the west as Energy Drinks equivalent to Red Bull . ''Juansang'' - Alcoholic drinks (''ju'') and accompanying side dishes (''an'') are set on the table. The dishes vary depending on the kinds of liquor or wine. ''Gyojasang'' is a large table prepared for banquets. Alcohol beverages and a large variety of side dishes, rice cakes, confectionaries, and fruit punch are all placed on the table. After the liquor is finished, noodle soup is served. CONTEMPORARY INNOVATIONS Fusion food is also rapidly becoming popular in South Korea, fusing the cuisine of two or more ethnicities into new creations. There are many "Chinese fusion", "northern Italian fusion", "French", and "Indian fusion" restaurants all over South Korea. Vegetarian restaurants, which were sidelined with the decline of Buddhism and advance of missionary Christianity, have had a small resurgence, and can usually be found in every city. CONSUMPTION OF DOG MEAT In Korea (as well as in China , and most of Southeast Asia ), Dog Meat is sometimes regarded as a particularly stamina-enhancing food. This practice is becoming less common, and most Koreans regard dogs as pets. '' Boshintang '' (spicy stew with a particular breed of dog meat) is sought out by some diners (usually men, both Korean and foreign) as a special summer dish available at specialty restaurants. SEE ALSO EXTERNAL LINKS |
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