Food
When most people think of Korean food, they think of kimchi, Korea’s staple side dish which, along with rice, accompanies almost every meal. Although it is an acquired taste, many long-term foreigners also find themselves missing the flavor of kimchi if they have too many meals without it. While many Korean dishes are unfamiliar at first, they are not really that different from some Western foods. See ourdatabase of Korean food, with descriptions, pictures, spiciness levels, and average price ranges.
Hanjeongsik (Korea set meal)
Henjeongsik is a full-course Korean meal with many savor side dishes. The hanjeongsik teadition originated with the banquets served in the royal palaces or the homes of aristocrats. Usually, the course starts with a cold appetizer and gruel and the main courses include dishes mixed with seasonings either grilled, boiled, steamed, fried or salted. Hot pots are also included and after the meal, traditional punches such as sikhye (sweet rice punch) or sujeonggwa (cinnamon-persimmon punch) and other desserts may be served. The dishes served in the hanjeongsik vary according to the season or region.
“Food for Special Occasions”
Tteokguk
On the first day of the Lunar New Year, Koreans hold 
a memorial service for their ancestors and performsebae (a formal bow of respect to their elders as a New Year’s greeting). The most common food for this day is tteokguk (rice cake soup). It is said that one cannot become a year older without eating a bowl of tteokguk on Lunar New Year’s Day.
Jeongwol Daeboreum (1ST FULL MOON DAY, FEBRUARY 12,2006)
The first full moon day of the New Year is the time to perform rites to help avert disasters and bad luck. The most typical dishes for this day are ogokbap (steamed rice with five grains: rice, red bean, kidney bean and two kinds of millet) and mugeun namul (9 to 12 different dried vegetable dishes such as bracken fern, radish leaves, bellflower roots, mushrooms, etc.). At dawn on “jeongwol daeboreum”, people crack walnuts, chestnuts or peanuts and sip rice wine, praying for good health for the whole year.
Sambok(Three days to mark the hottest period of summer)
The three days of chobok , jungbok, and malbok are called sambok, and they mark
respectively the beginning, middle and end of the lunar calendar’s traditional hottest period of summer. Since the old days, people would eat hot meat dishes on these days to boost their stamina. A typical food for sambok is samgyetang, which is a stewed whole chicken stuffed with sticky rice, ginseng, jujube and garlic, and seasoned with salt and pepper.
Chuseok (Korean Thanksgiving Day, August 15th by the lunar calendar)
Chuseok - “Songpyeon”Chuseok marks the day when the moon is at its fullest point of the year. This is theseason when there is an abundant harvest of fruit and grains to prepare a holiday table.A must-have on Chuseok is songpyeon, crescent-shaped rice cakes. Rice harvested that year ispowdered and made into a batter by adding salt water. The batter is shaped into small crescents and filled with various fillings(sesame, chestnuts or beans).
Dongji (Winter Solstice, December 22,2006)
Dongji is the shortest day of the year. On the day of dongji, Koreans eat patjuk, red bean porridge, with rice balls in it. Since ancient times it was believed that red beans drive away evil spirits and prevent bad luck.
“Traditional Snacks”
Tteok (traditional rice cake)
Tteok is traditional Korean cake made of rice powder. Koreans prepare it for festive occasions such as birthdays and weddings as well as for ancestral memorial services. They also have it on seasonal occasions such as Seollal (Lunar New Year¡¯s Day) and Chuseok (Korean Thanksgiving Day). Koreans have the custom to prepare Ttoek when they move residence, and distribute a plateful to the new neighbors. It makes a natural and healthful snack.
Hangwa (traditional sweet and cookies)
Hangwa is appreciated for its artistic and decorative colors and patterns as well as for its pleasing sweet taste. Often along with traditional beverages, it is regarded as a healthful snack and classy dessert. Beautifully packaged backets or boxes of Hangwa also make excellence gifts, expecially appropriate for the elderly. It is available at shops specializing in traditional cakes and special sections in department stores.
Hwachae (traditional cold beverage)
Traditional cold beverage are called Hangwa. They are usually made with fruits or grains and water sweetened by either sugar or honey, or flavored and colored by Omija (fruit of ¡°five-taste¡± tree, Schisandra chinensis). There are also Whachae made from Oriental medicinal foods, azalea or pine pollen.
Table Setting and Manners
Korean families usually eat rice, soup and three to four side dishes including the sine qua non, kimchi. From each person’s left are arranged rice, soup, spoon and chopsticks, while stews and side dishes are placed in the center to be shared by all members.Koreans use a spoon to eat rice, soup and stews and chopsticks for rather dry side dishes, but spoon and chopsticks are not used simultaneously. Koreans also do not hold their bowls and plates while eating. When the meal is over, the spoon and chopsticks are placed back on the table.Koreans generally believe that sharing food from one bowl makes a relationship closer. Still, one who does not wish to share the one-for-all dish can ask the host for an individual bowl or plate. Today many Korean restaurants automatically provide individual bowls and plates.In the old days, talking was not allowed at the dinner table, but today eating etiquette has become more liberal.
“Traditional Korean Tea”
Green tea was first introduced to Korea during the reign of Queen Sundeok (632 - 647) of the Silla Kingdom (57 B.C. - A.D. 935). Tea helps ward off drowsiness and invigorates one’s mind and body, so Buddhist monks used it as an aid in cultivating their minds. It was during the Goryeo Dynasty (918 - 1392) when Buddhism was at its peak on the peninsula that dado (a tea ceremony) was developed. It was a protocol to guide proper preparation, serving and drinking of tea. During the Josun Dynasty (1392 - 1910) when Buddhism was suppressed under the influence of dominating Confucianism, tea-drinking declined. Today it has revived and is perceived as a sophisticated and healthy practice.
Grains, fruits and medicinal foods are also used in making tea. Popular Korean teas of today are insamcha (ginseng tea), nokcha (green tea), yujacha (citron tea), daechucha (jujube tea), sangangcha (ginger tea) and yulmucha (Job’s tears tea), omijacha (”five-taste” tea from the fruit of Schisandra chinensis), googijacha (Chinese matrimony vine tea). At home, grain teas such as boricha (roast barley tea) and oksusucha (roast corn tea) are often served cold.
“Traditional Liquors and Wine”
Traditional Korean drinks are made chiefly from rice, sweet potatoes and other grains, usually along with kneaded wheat malt. They are classified according to purity, percentage of alcohol contained, whether or not distilled, and materials used. There are largely five types: yakju (refined pure liquor fermented from rice), soju (distilled liquor), takju (thick, unrefined liquor fermented from grains), fruit wines, and medicinal wines from various seeds and roots. Each type has dozens of varieties. The famous cheongju is a yakju and the popular makgulli is a takju. Acacia, maesil plums, Chinese quinces, cherries, pine fruits, and pomegranates are some popular ingledients in fruit wines. Insamju is a representative example of medicinal wine, made from ginseng
“Street Food”
Gimbap (Rice Wrapped in Seaweed)
Gimbap (usually spelled Kimbap) is Korea’s most popular and nutritious convenience meal. You can find it
sold everywhere: picnics, schoolchildren’s lunch boxes, street venders, and convenience stores. A layer of cooked rice is spread over a square piece of gim (dried laver). Various ingredients (including ham, sausage, spinach, cucumber, crab meat, carrots, and radishes) are thinly sliced and placed on top. The laver is rolled into a tube, sliced into sliced pieces, and seasoned with sesame seeds. The idea was borrowed from the Japanese during the colonial period, but Korean Gimbap is slightly different.
Mandu (Dumplings)
Circles of wheat dough are pulled around a stuffing mixture of tofu, minced beef, pork, mixed vegetables, or other ingredients. Alternatively, they may be sealed around the filling from the side, forming a crescent shape. Sheredded kimchi, bean sprouts, and small sliced baby squash can be added, depending on the taste. They can be cooked several ways: steamed, simmered in beef stock, or fried. They are served with kimchi on the side and a small container of soy sauce. Use chopsticks to eat, dipping in the soy sauce for taste. (Some places also have crushed red papper to mix with the soy sauce, for an extra spiciness.) Traditionally, the mandu paste was made at home. Nowadays, however, the paste is readily available in supermarkets and convenience stores.
Sundae (Korean Sausage)
The small and large intestines of pigs are salted and stuffed with a mixture of pig’s blood, 
rice, greenonions, garlic, minced pork, and vermicelli before being steamed. The sausage is sliced when served and some steamed lung and liver slices usually accompany it. It is a very popular dish at street vendors. Use a toothpick or chopsticks to eat, dabbing each piece in salt to taste.
Tteokbokki (Stir Fried Rice Cake)
Long tteok (rice cakes) are stir-fried with carrots, bamboo shoots, mushrooms, and cucumbers and stewed in a gochujang-based sauce. Although it may sound unappetizing, the taste is very good. It is very popular at street vendors.
No fast food restaurants or fancy restaurants are found
