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The Cuisine of Korea

Pictured above; A Korean Temple


Korean cuisine is very reminiscent of Japanese and Chinese cuisines as the Koreans use similar techniques in preparing food with a few variations. Korean food can be more spicier that Chinese or Japanese food and less oily than the Chinese dish. Chili and ginger are popular in Korea while the Koreans use less seafood than the Japanese. 

The staple food is rice, Koreans eat a medium-grain "sticky" rice which is also common in Japan. Rice is sometimes mixed with barley or soybeans for flavor and nutrition. Rice noodles and bean curd are common starch substitutes or additions. 

Much Korean cooking is done in a clay stewing pot known as a tukbaege. These produce gorgeous casseroles and stews that might combine fish or meat with potatoes. Generally Koreans like to pickle their vegetables and may eat pickles every day. 

At dinner time, a Korean family sits on the floor around a low table. A meal is built around a mound of plain, steamed rice, which is eaten with thin chopsticks. A grilled or stir-fried main course is supplemented by a soup and perhaps a salad, along with an array of sauces, pickles, and other condiments. The meal is never placed in a disorderly fashion The plates are placed out in neat lines with attention also placed on the colors of the food arrangement.

Feature Ingredients
Soy Sauce
Feature Recipes
Chen Ya Beef
Cucumber & Beef Stir Fry
Korean BBQ Chicken
Soondubu Tofu Stew
Nakji Jeongol
Squid with vinegar and soy sauce
Quick Facts
Chopsticks were developed about 3000 to 5000 years ago in China.
The name chopsticks comes from "Chop", the pidgin-English name for "quick".


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