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Revision as of 16:39, 20 October 2002 by Ellmist (talk | contribs) (indispensible -> indispensable)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)Korean cuisine is largely based on rice, vegetables, fish, seaweed and tofu (dubu in Korean). A typical Korean meal consists of rice, soup and a variety of side dishes which are often fermented to achieve a "pickled" quality. Korean food derives its pungent flavors from various combinations of sesame oil, soybean paste, soy sauce, salt, garlic, ginger and, most importantly, red pepper, which gives it its distinctive spiciness.
Korean dishes
(Note that English spellings of Korean words may vary.)
- Kimchi (김치) - vegetables (usually cabbage or white radish) fermented in a brine of anchovies, ginger, garlic , green onion and red pepper. There are over 200 varieties, which are served as side dishes.
- Bulgogi (불고기) - beef (and sometimes pork) marinated in soy sauce, sesame oil, garlic and red pepper, cooked on a grill at the table. It is a main course, and is therefore served with rice and side dishes. Bulgogi literally means "fire beef" and is often called "Korean BBQ."
- Bibimbap (비빔밥) (literally meaning mixed rice or mixed meal) - rice topped with vegetables, beef and egg, and served with a dollop of red pepper paste. A variation of this dish is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl.
- Kalbi (갈비) - ribs, either pork or beef, cooked on a portable gas burner in the centre of the table, and accompanied by rice and various side dishes
- Kimbap (김밥) (literally seeweed rice) - rice and strips of vegetables, egg, ham and pollock, rolled in laver (seaweed) and sliced. This is a popular snack or child's lunch, similar to Japanese sushi rolls.
- Naengmyeon (냉면;冷麵) (literally cold noodles) - this summer dish consists of several varieties of thin, hand-made noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables, and often a boiled egg and/or cold beef.
- Gochujang (고추장) (hot chili pepper paste) is an indispensable condiment.
The Korean table setting
Koreans traditionally ate (and a large number still do eat) seated on cushions at low tables. The presentation of a Korean meal is almost as important as the taste. A typical table setting consists of:
- a personal bowl of rice, either stainless steel or clay, usually with a cover to keep the rice hot.
- a personal set of stainless steel chopsticks
- a large personal spoon for rice and soup
- a small, personal or large, shared stone bowl of hot soup
- various small bowls of shared bite-sized side dishes
It is customary not to finish all the food provided, in order to show that the eater has been thoroughly satisfied by the meal. By the same token, it is usually perfectly acceptable to ask for refills on any of the side dishes, since all traditional Korean restaurants are, in this sense, "all you can eat."
Gaegogi
The traditional Korean dish gaegogi, or dog meat soup, has been controversial in recent years. See the entry Gaegogi for more information.