FOOD

Korean cuisine is based on the traditional foods and preparation techniques of Korea. From the complex Korean royal court cuisine to regional specialties and modern fusion cuisine, their ingredients and preparation are richly varied. Many dishes are becoming internationally popular. The foods described in this article are very different from Korean royal court cuisine, which is, to this day, widely enjoyed by the Korean masses.

Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany the ubiquitous steam-cooked short-grain rice and soup. Every meal is accompanied by numerous banchan.

Kimchi is a fermented, spicy vegetable dish usually made of baechu, radish, or cucumber. At least one type of kimchi is served as banchan at virtually every meal, year-round. It is also a common ingredient in other Korean recipes.

Korean food is usually seasoned with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger and gochujang (red chili paste). Korea is the largest consumer of garlic, ahead of the rest of Asia (particularly China and Thailand, excluding Japan) and the Northern Mediterranean (mainly Spain, Italy, and Greece).

Korean cuisine varies seasonally. During winter, traditional food usually relies on kimchi and other pickled vegetables preserved in big ceramic containers stored underground in outdoor courtyards. Preparation of Korean food is generally very labor-intensive.

Korean royal cuisine, once only enjoyed by the royal court of the Joseon period, takes hours to days to prepare. It must harmonize contrasting characteristics such as warm and cold, hot and mild, rough and soft, solid and liquid, and a balance of presentation colors. It is often served on hand-forged bronzeware or bangjjaa. The foods are served in a specific arrangement of small dishes alternating to highlight the shape and color of the ingredients.

Staple Korean diet consists of foods like steamed rice, bulgogi (beef BBQ), kimbap (rice roll wrapped in seaweed), mandu (dumplings), doenjang jjigae (fermented soybean paste), japchae (boiled sweet potato starch noodles mixed with fried vegetables), deokbokki (a broiled dish made with sliced rice cake, beef, fish and vegetables), bibimbap (mixed rice with vegetables, beef, egg and chili pepper paste) and kimchi (fermented vegetables).

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