North and South Korea lie between China and Japan and have been influenced by both. Rice is a primary staple and noodles are also used extensively. Fish and shellfish are frequently eaten. The vegetables that grow in China or Japan are also available in Korea. Korean food is often pickled. Korean cuisine is unique in that hearty dishes are prevalent. Beef is prepared with a liberal use of garlic, ginger and chili peppers, sesame seeds, hot mustards and other seasonings. Foods are frequently spiced both before and after cooking and the Koreans have a distinct color scheme that is used with foods: White, red, black, green and yellow are important colors and should typically be evident in preparation and presentation of their food dishes.
Rice is considered the main dish of each meal. Everything else is served as an accompaniment to the rice. At least one meat or fish dish is typically included although two or three vegetables are usually included as well. Kimch'i is always included. Kimch'i can be made from cabbages, cucumbers, onions, turnips, parsnips or whatever is readily available. Soups are served at most meals. Dessert is rarely offered, but when it is, it is fresh fruit. On special occasions a cake or candy may be served. Beverages such as rice tea follow the meal. All dishes are usually served at once in Korea. Rice and soup are served to each diner while the focal items called panch’an are served on trays in the center of the table.
Breakfast is considered to be the main meal of the day, although this has been changing over time and many today eat a light breakfast. Soup is typically served at breakfast along with rice or some other gruel. Kimch'i, meat or fish, vegetable dishes, and dipping sauces will also be found at breakfast. At lunch time noodles are often served in a broth (chicken, beef, or fish) and garnished with shellfish or meat or vegetables. Supper is similar to breakfast. Snacks consist of rice, cookies, dried fruits or nuts. Appetizers may be served with wine prior to dinner. Appetizers may include batter-fried vegetable slices, seasoned bean curd, pickled seafood, meatballs or steamed dumplings. The typical meal will consist of many small dishes.
Punctuality is not considered essential. Koreans do, however, expect westerners to be punctual. Bowing slightly and shaking the right hand or using two hands and shaking both of the other’ hands is the ideal greeting. Two hands are used when passing a business card, food or receiving any object. It signifies respect. Most business entertainment takes place in restaurants or taverns; it is seldom one gets invited to someone’s home. Gifts are acceptable, but should not be opened in front of others. You should not expect to meet someone’s wife, although that is rapidly changing with the younger generation. Men go through doors first.
It is proper to wash prior to a meal. Hot towels may be provided. It is absolute taboo to move any utensil, or to start eating or drinking until the most senior or most honored person has started. When eating, it is impolite to fish around in your food. Whatever is prodded should be eaten. Silence may ensue while eating. Tea is served to each guest by the host or hostess and after the first cup has been consumed, each guest pours for his neighbor. It is very impolite to pour for yourself. Bowls of food should be picked up and held as their contents are eaten. It is appropriate to make positive comments about the food. Chopsticks should never be place on top of a bowl of rice, as this is a symbol of death used during the Ancestor Memorial Day. Males and females may eat at separate tables, even if in the same room.
| Milk Products | Milk and milk products are usually not consumed or used in food preparation. |
| Meat, Fish, Poultry and Protein Alternatives | Fish and seafood in most any
variety and form are readily used. Chicken is the most widely consumed protein, other poultry are also important. Soy and Mung beans and their derivatives are widely used. |
| Fruits and Vegetables | A variety of fruits and vegetables, including seaweed are used. |
| Breads and Cereals | Rice is the predominant staple grain. Millet, barley, wheat and buckwheat are also found. Noodles are important. |
| Cooking fats | Peanut and sesame oils are preferred. |
| Beverages | Tea and herbal tea is the
primary hot beverage, and is often spiced. Soups and barley water are mealtime beverages. Wine and beer is also consumed. |
| Seasonings | Spices and herbs are very important. A variety of sauces, pastes and pickled vegetables are used for flavoring. |
| Other | Nuts and seeds such as pine nuts, filberts, chestnuts and peanuts are often added to dishes. |
| Cooking methods | Steaming and braising are most common. Stir-frying, pan frying, and grilling are also done. Foods may be served raw. |
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Last Updated: February 17, 2006