Korean cuisine
Korean traditional cuisine
Korean cuisine (Korean: Hanguk yori, Hanshik) as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to myths and legends of antiquity. Originating from ancient agricultural and nomadic traditions in southern Manchuria and northern Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.[L 1][L 2]
Ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals consumed both by the royal family and ordinary Korean citizens have been regulated by a culture of etiquette that is unique to Korea.
Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.[2] Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves rich seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste).
Dining Etiquette The eldest male at the table was always served first, commonly served to them in the men's quarters by the women of the house. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times these rules have become lax, as families usually dine together now and use the time to converse. Of the remaining elements of this decorum, one remaining decorum is that the younger members of the table should not pick up their chopsticks or start eating before the elders of the table.[36] In Korea, unlike in China and Japan, the rice bowl is not lifted from the table when eating from it. This is due to the fact that each diner is given a metal spoon along with the chopsticks known collectively as sujeo (??). The use of the spoon for eating rice and soups is expected. There are rules which reflect the decorum of sharing communal side-dishes; rules include not picking through the dishes for certain items while leaving others that the diner does not desire, the spoon being used should be clear of other food particles, and finally that one should not reach across the table for the side-dishes as they should request them to be passed. Diners should also cover their mouths with a hand when using a toothpick after the meal.[36]