Korean Food

Characteristics of Korean Food

One of the most distinguishing characteristics of Korean food is its spiciness. The fiery tastes come directly from the use of chilies. Other common seasonings are red pepper, green onion, soy sauce, garlic, vinegar, and ginger.

Korean Cooking Must Haves

Red bean paste (gochujang) and bean paste (doenjang) are essential in a Korean kitchen. Both are made from soybeans. Along with the bean pastes, other must haves are roasted sesame seeds and sesame oil, the one with the pungent aroma. Rice, rice noodles and the ever-popular kimchee are always present on the table. Kimchee is probably the most renowned of Korea foods. It is fermented vegetables and is eaten daily. Cabbage, turnips and cucumbers are the main vegetables in kimchee. The seasonings used are chili, garlic, onion, ginger, oyster sauce, fish sauce and salt. During the fermentation process, the vegetables lose their natural flavor but pick up the essence of the seasonings. Seafood is as much a staple as rice; fish is so much a part of Korean fare that is sometimes stirred into breakfast porridge. Squid and octopus are eaten dried, pickled, stewed, steamed and grilled.

The two most well-liked meat dishes are barbecued beef strips (pul kogi) and braised spare ribs in soy sauce and spices (kalbi-jim). Vegetable dishes are classified as either cold and raw or warm and steamed.

Stewed Foods

Much of the cooking in Korea is done in a clay stewing pot known as a tukbaege. These vessels are used for casseroles and stews made with fish, meat, white or sweet potatoes, eggplant, seaweed or tofu.

Did You Know?

In Korean culture, food is supposed to be arranged on serving plates in precise and concentric circles or parallel lines or columns. That’s not all; food should also be laid out in alternate color patterns.

Sweets and Treats

Korean entrees supply an adequate amount of protein and carbohydrates and are quite satisfying. Yet there is one additional part of the meal that is sure to leave a lasting impression: dessert. In Korean desserts, there is a notable absence of flour, butter and chocolate, the most popular ingredients in American sweets.

• Ho-ddok - A fried sweet roll with a cinnamon and honey paste inside.
• Pot-bingsu - Crushed ice with sweetened red beans, fruit and a sugary sauce on top.
• Yak-sik - Steamed sweet rice with sugar, cinnamon, water chestnuts and pine nuts.