South Korean cuisine
South Korean cuisine
South Korean cuisine, also known as Korean cuisine, is the traditional food of South Korea. It is characterized by a wide variety of dishes and flavors, often featuring rice, vegetables, and meat. South Korean cuisine is known for its use of fermented foods, such as kimchi, and its emphasis on seasonal ingredients.
History[edit | edit source]
The history of South Korean cuisine dates back to ancient times, with influences from various periods, including the Three Kingdoms of Korea, the Goryeo dynasty, and the Joseon dynasty. Over the centuries, Korean cuisine has evolved, incorporating elements from Chinese cuisine, Japanese cuisine, and Western cuisine.
Staple Foods[edit | edit source]
The staple foods of South Korean cuisine include:
- Rice: A central component of most meals, often served as bap.
- Kimchi: A fermented vegetable dish, typically made with napa cabbage and Korean radish.
- Soup and stew: Common dishes include doenjang jjigae (soybean paste stew) and kimchi jjigae (kimchi stew).
Popular Dishes[edit | edit source]
Some of the most popular dishes in South Korean cuisine are:
- Bibimbap: A mixed rice dish with vegetables, meat, and a spicy sauce.
- Bulgogi: Marinated and grilled beef.
- Samgyeopsal: Grilled pork belly, often served with ssamjang (a thick, spicy paste) and lettuce leaves.
- Tteokbokki: Spicy stir-fried rice cakes.
- Japchae: Stir-fried glass noodles with vegetables and meat.
Side Dishes[edit | edit source]
South Korean meals are typically accompanied by a variety of banchan (side dishes), which can include:
Beverages[edit | edit source]
Popular beverages in South Korean cuisine include:
Dining Etiquette[edit | edit source]
South Korean dining etiquette emphasizes respect and politeness. It is customary to wait for the eldest person to start eating before beginning the meal. Sharing food and using communal dishes is common, and it is considered polite to pour drinks for others.
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