What is the characteristics of Korean cuisine?

Answer 1

For centries,the Koreans have eaten the the products of the sea,the field, and the moutain because of the features of Korean peninsula and a distinguish climate makes Korean food more abundant.Korean foods are very special,exotic,and particular. The most distingushing feature of the Korean food is the spiceness. The basic seasonings-red pepper,green onion,soysauce,bean paste, garlic,ginger,sesame,mustard,vinegar,wine have been combined in various ways to enhance Korean foods.


Korean food has various side dish. Favorite side dishes are beantaste soup, broiled beef,fish,cabbage "kimchi", and steamed vegetables. "the full course Korean meal "is called "Hanjoungshik".It is composed of grilled fish, steamed short ribs, and other meat and vegetable dishes with steamed rice,soup,and"kimchi".


"Kimchi" is the best known Korean food. It is vegetable dish, highly seasoned with pepper,garlic,etc. It is served with every kinds of Korean meals and it stimulates the appetite like pickles. Large quantities of "kimchi" are usually made in late fall or early winter for the winter. the making at this time is called "kimchang". "kimchi" contains amounts of good nutritions such as vitamin C,and fiber.


Koreans also like meat dishes. is one of the famous dish to Westerners. "pulgoki" is generally called "Korean barbecue". It is marinated in a sause made with soysauce,garlic,sugar,sesame oil ,and other seasonings, and cooked over a fire in front of table. For the other special food, "kalbi" , the short ribs of beef or pork is also good.The recipe is similar to "pulgoki".


Soups ,"guk" and "cchigue" in Korean vary in taste and potency. Through the history, the soup culture was developed because of the famine or cold weather.When our ancestors were short of food, they made soup with small amount of vegetables and beef bones . Also the hot soup could play a role in protecting the cold . "maeuntang" is spicy,hot seafood soup that includes white fish,vegetables,boybean curd,redpepper powder. "twoenjang-guk" is a fermented soybean paste soup with baby clams in its broth. For the soups, there are other kinds of soups such as "miyok-guk","kimchi-cchigue".


Vegetable dish is also popular in Korea. We, Korean traditionally eat more vegetables with rice in main meal than meats and the vegetable dishes are various in kinds and tastes. Korean call dishes made with only vegetables "namool".There are two kinds of which are "saengche" , cold and raw "namool" and "saengche" , warm and steamed "namool".


Korean table settings are classified into the 3-"chop",the 5-"chop", the 7-"chop",9-"chop",12-"chop" setting according to the number of side dishes served except rice,soup, and"kimchi". The average family takes three or four sidishes. When a family hold celebrations or party ,a dozon or more delightful dishes are served. Korean food is shared by diners in one table,except rice and soup. All the dishes but hot soups are set at one time on a low table at which diners sit to eat.Chopstick and spoons are used for eating. Different from Japanese and Chinese,Korean use more thin chopstick made by metal,not wood.


Generally, the Korean diet uses much grains and vegetables which add fiber and protain from both vegetables (bean curd, beansprouts,bean paste, ,soy sauce) and meats.Korean food has moderate calories and low fat and sweet taste- very healthy and well-balanced. The Korean diet is changing and the Korean food industry is developing as fast as the speed of train. Even though the Western style and fast food diet are more and more famous in Korea in terms of curiosity and conveinence, the basic diet remains.

Answer 2

Korean cuisine is firstly, very different from Chinese and Japanese cuisine, it's a mistake to think it's a "fusion" of both cuisines.

From the very simple Buddhist vegetarian dishes to fancy palace (goong) cuisine, it covers all the basics.

A Korean table is set a certain way. You have a bowl of rice as a basic staple, from then on, you add banchan, or small side dishes. Most household dinners will showcase 5-6 banchan. Besides the banchan, there will be a main meat dish or soup dish.

Everyone shares from the same banchan dishes, there's no "help yourself" attitude like American dinners. This may be odd and difficult for foreigners to get used to, however, it's normal in Korea.

There's tons more information, better than I could explain on these two websites:

http://www.trifood.com

http://www.xanga.com/koreancooking

They both have great recipes, information, and pictures.

Hope that helps~!

Answer 3

the above answer is very impressive. thanks.