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Korean Cuisine
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One of the excitement in Korean cuisine is the complementary sidedishes (banchan) that range from some types of kimchi (cabbage fermented in chili peppers), various forms of radish, kamja johrim (seasoned potato). A bowl of sticky rice with red bean made of stainless steel a cover to keep the rice warm, a small bowl of warm Kuk (soup) usually served with rice and banchan.
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The Royal Cuisines, presently referred as the genuine Korean Traditional Cuisines, is designated as an Intangible Cultural Asset by the government. Hae-Sung Hwang (The 2nd Generation Professional Holder) inherited and succeeded the deceased chief cuisine court lady, Hee-Soon Han(The 1st Generation Professional Holder) who had served Gojong(Reign: Year 1863-1907) and Sunjong(Reign: Year 1907-1910), the last two emperors of Chosun Dynasty. Despite incessant talks of Royal Cuisine, the Institute of Korean Royal Cuisine is the only place where Tradition of Korean Royal Cuisine is truly being succeeded.
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Jajangmyeon, which originated from the Chinese cuisine, is a popular Korean dish. "Jajang" is a black bean sauce. The sauce is fried with vegetables and meat, and then poured over the noodles.
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Pickle (kimchi) is another staple of Korean cuisine and is really the national dish. It can contain any variety of vegetables but the most common is shredded Chinese cabbage mixed with white radish or cucumber and flavored with garlic, onions, ginger, chili, water and vinegar. This mixture is packed in a jar and left to ferment until it is sour at which time it is served with every single meal, including breakfast.
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Although barbecue is often the specialty of the house, it's more a reflection of Korean restaurant cuisine than of home cooking. Meat in Korea is expensive -- two or three times U.S. prices -- so dining at a Korean barbecue restaurant is analogous to dining at a premier U.S. steakhouse.
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Much of Korean cuisine consists of simple dishes. It is known for its strong and pungent flavors. Many Korean banchans rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste.
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Korean Cuisine