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Korean Cuisine: Foods
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Korean cuisine is ... a product of its history and location. For many centuries China dominated East Asia's culture. Writing, governmental systems, arts and foods that evolved in China were passed on to Korea and then to Japan. Rice, for instance, was first domesticated in China, as were many kinds of cabbage. Domesticated animals such as pigs, cattle, and fowl also came from China. It is not surprising that eating with chopsticks from small bowls, apparently developed in China in the Han Dynasty (about 200 B.C.-about 200 A.D.), is one way that Koreans dine.
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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.
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Historically two distinct types of Korean cooking can be noted: the cuisine of the royal court and the home cooking of the common people. While court cuisine is characterized by highly refined seasonings and elaborates cooking procedures, homestyle cooking is less complex and elegant. In general, Korean food is heavily seasoned, typically with some combination of garlic, red and black pepper, ginger, scallions, soy sauce, and sesame.
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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.
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There are two main reasons why Korean cuisine is not as prominent in UK as it might be. Firstly there is no mass tourism from UK to Korea to give people a clear insight into the food and culture and, secondly, there are relatively few Korean restaurants in UK. What restaurants there are tend to be mainly in London and the suburbs and the greatest concentration is in the Surrey town of New Malden. Don't let this put you off. Dining Korean is certainly a culinary experience not to be missed and worth the journey whether to restaurant or country.
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The Koreans pay particular attention to the arrangement of the food on the plates and the dishes on the table, a similarity to first-class Thai cuisine. Foods are supposed to be placed neatly in concentric circles or parallel linear columns and never in a disorderly fashion. But that's not enough. Also the colors of the foods should alternate in a regular manner.
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