Korean Culinary TraditionsGroup member: Bonnie (2E1)

Basics

There is rice in almost every Korean meal. However only on rare occasions, the noodles will be replace with rice. Most of the time everyone will eat a bowl of rice during the meal. Also, everyone will have their own bowl of stew or soup. Usually meat, seafood or tofu will be the main dish or side dishes for the family. Sometimes a large stew will replace the main dish and be served to the family.

Common Ingredients

Most of the side dishes are salted, pickled, or fermented and even spicy.

The most common spices and sauces used are sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. That is why Korean cuisines are strongly flavored, savory, and bold.

Soups and stews served in Korea are served very hot, almost boiling. However quite a number of the side dishes are served cold or room temperature.

Examples of foods

Kimbap 김밥 Spicy rice cake 떡볶이

Examples of foods

Kimchi 김치 Pork Belly(samkyumsal) 삼겹살

Popular cooking methods

Koreans grill their meat a lot like Pulgogi.

They also uses pan a lot when frying

Most dishes uses sesame sauce

Most Koreans like to eat fruit, either fresh or dried, and sometimes little cakes made from sugar, honey, dried fruit, and rice flour for snack at home

Examples of outlets

Kko Kko Nara Kimchi Korean Restaurant

The End!