Korean Cuisine

Posted by admin on April 11, 2010

Korean cuisine is unique since it has the long culture of natural environment and cultural trends. Yet, the Korean Royal Court Cuisine that brings all the regional specialties together for the royal family has marked starting from the traditional age, the dishes of Korean. These dishes enjoyed together by the royal family and ordinary Korean citizens as the unique etiquette of Korean Cuisine.

The most common thing that comes from the Korean cuisine is a number of side dishes, known as bachan that accompanies steam-cooked short-grain rice. The side dishes are numerous, served in some small amounts, to be put in one large tray to be enjoyed by one person. The most common dishes that always available in much cuisine are kimchi, the fermented, spicy vegetables dish. The seasoning that is used in Korean cuisine are various and unique, such as sesame oil, doenjang or soybean paste, soy sauce, salt, garlic, ginger, and gochujang or red chili paste.

The bachan itself is various in serving and cooking. The first type of bachan is gui, that is the grilled dishes, which commonly has meat and fish as the ingredient. The second is jjim and seon, that is the steamed dishes, which presents a large number of seafood and vegetables. The hoe is the raw dishes, that mostly consist of raw fish that is dipped and served with some sauces or paste.