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Food
 
and
 
Dining
 
Etiquette
 
in
 
Korea
 
Korean food is known for its distinctive taste and manyspices. While some people may have difficulty adjustingat first, most people end up missing it after they leave.Many Koreans think their food is too spicy for foreigners,and some restaurants will assume you prefer a mealwith less heat. If you want to get the authentic taste of Korean food, be sure to ask for the traditional serving of spices. Generally, Korean food is milder than many Thai,Mexican, and Indian dishes, so don’t be afraid to try thereal thing. If you do find you are having trouble adjusting to the taste of Korean food, manyWestern restaurants, such as TGI Fridays and Papa John’s Pizza, can be found in SouthKorea. Just be prepared to travel and pay more money for your American-style meal.Kimchi, made by fermenting vegetables and spices, is an important part of every meal. Itcan be eaten as an accompaniment to the main meal or as an ingredient in many commondishes. Contrary to popular belief, not all Korean dishesare vegetarian. Because most dishes are made with pre-cooked ingredients it’s easy to order meals with or withoutanimal products. Popular vegetarian options include sidedishes made of vegetables, oils and spices, and a varietyof noodle dishes. A big lunch can be had for 4,000 won, or just under three dollars. Complete dinners can bepurchased for 8,000 won, or just about six dollars.Koreans normally eat their meals with a combination of metal chopsticks and a large metalspoon. Don’t be intimidated by Korean-style chopsticks; even Asians from nearby countriesfind these metal sticks too heavy and hard to use!Dining etiquette in Korea can be traced back to Confucian philosophies. However, in moderntimes most of the traditional rules have become lax, as families usually dine togethercasually and use the time to converse. One remaining decorum that is still observed is thatthe younger members of the table do not pick up their chopsticks or start eating before theelders or superiors at the table begin eating.In Korea, unlike in China and Japan, the rice bowl is not lifted from the table when eatingfrom it. This is because, in addition to chopsticks, each diner is given a metal spoon foreating rice and soups.Other tips on dining etiquette include:- Do not pick through dishes for certain items while leaving others that you do notwish to eat.- Do not reach across the table for side dishes, instead request them to be passed.
 
Food
 
and
 
Dining
 
Etiquette
 
in
 
Korea
 
- You should wrap fish bones or other inedible parts of the dish in a napkin beforethrowing them away. Don't leave these items in plain sight on your plate.-
Don't
 
leave
 
your
 
chopsticks
 
sticking
 
out
 
of 
 
the
 
rice
 
bowl.
 
This
 
is
 
a
 
definite
 
no
‐
no,
 
as
 
this
 
is
 
a
 
funeral
 
ritual.
 ‐
Indicate
 
that
 
you
 
are
 
full
 
by
 
keeping
 
your
 
chopsticks
 
on
 
the
 
chopstick
 
rest
 
or
 
on
 
the
 
table.
 ‐
Practice
 
saying
 
no.
 
This
 
is
 
because
 
South
 
Korean
 
etiquette
 
dictates
 
that
 
the
 
first
 
offer
 
of 
 
the
 
second
 
helping
 
should
 
always
 
be
 
refused.
 ‐
It
 
is
 
against
 
traditional
 
custom
 
in
 
Korea
 
to
 
fill
 
one's
 
own
 
glass.
 
Instead,
 
it
 
must
 
be
 
filled
 
by
 
someone
 
else
 
at
 
the
 
table.
 
This
 
promotes
 
a
 
spirit
 
of 
 
thoughtfulness
 
and
 
camaraderie.
 ‐
Using
 
two
 
hands
 
to
 
offer
 
and
 
accept
 
items
 
is
 
considered
 
an
 
act
 
of 
 
respect.
 
If 
 
your
 
glass
 
is
 
going
 
to
 
be
 
filled
 
by
 
a
 
superior,
 
hold
 
the
 
glass
 
with
 
both
 
hands.
 
Similarly,
 
when
 
pouring
 
for
 
a
 
superior,
 
hold
 
the
 
bottle
 
with
 
both
 
hands.
 
It’s
 
always
 
a
 
good
 
idea
 
to
 
make
 
sure
 
the
 
glasses
 
of 
 
your
 
friends
 
and
 
colleagues
 
are
 
always
 
full!
 In contrast to what may seem like strict dining etiquette, Korean eating habits are notgenerally considered polite by Western standards, so don’t worry about appearing improperwhen trying to get food from your bowl to your mouth. Enthusiasm while eating, includinggrunts and even occasional snorts, is appreciated. Koreans often share food from a commonplate, so don’t be offended or surprised if someone grabs at your food, and don’t be too shyto do the same! Remember, it is considered bad manners to leave food on your plate,especially when dining in a private residence.In addition to their love of distinctive and flavorful food, Koreans are notshy about drinking. Beer is popular and is similar to American beer inflavor and strength. It is generally cheap, with prices as low as $1.70 fora pint. However, if you intend on drinking at a pub, be aware that localtradition requires you to purchase food as well as alcohol.Soju, comparable to sweet vodka, is a popular, local alternative to beer. Itcontains between 24—28% alcohol and is very cheap. Cheaper brandscan be mixed with fruit juices, while the premium brands can be servedstraight, especially with a spicy meat dish. A bottle or two is often sharedat dinner, just like wine is in the United States.
More information:
All about kimchi!http://www.asianinfo.org/asianinfo/korea/food.htm#KIM%20CHI Korean cuisine on Wikipedia:http://en.wikipedia.org/wiki/Korean_cuisine Easy Korean recipes to try:http://koreanfood.about.com/od/quickandeasy/Quick_and_Easy.htm A great video about Korean food:http://www.youtube.com/watch?v=lVFRK5279BQ&feature=related 
 
Food
 
and
 
Dining
 
Etiquette
 
in
 
Korea
 
Try out this recipe at home!
Bi
 
Bim
 
Bap
 
(mixed
 
rice
 
and
 
veggies)
 
from
 
www.recipezaar.com
 
Prep
 
time:
 
1
 
hour
 
Servings:
 
5
 
Ingredients:
 
 
2
 
cups
 
uncooked
 
sticky
 
rice
 
(Japanese
 
or
 
Korean
 
short
 
grain
 
rice)
 
 
2
 
tablespoons
 
granulated
 
sugar
 
 
1
 
tablespoon
 
brown
 
sugar
 
 
½
 
cup
 
light
 
soy
 
sauce
 
 
1/8
 
cup
 
garlic,
 
chopped
 
 
1
 
pound
 
lean
 
ground
 
beef 
 
or
 
4
 
boneless
 
skinless
 
chicken
 
thighs
 
 
vegetable
 
oil,
 
for
 
frying
 
 
1
 
(15
 
¼
 
ounce)
 
can
 
corn,
 
drained
 
 
2
 
cups
 
carrots,
 
shredded
 
 
1
 
teaspoon
 
of 
 
sugar
 
(for
 
carrots)
 
 
2
 
zucchini,
 
sliced
 
into
 
strips
 
 
16
 
ounces
 
frozen
 
spinach,
 
defrosted
 
(1
 
package)
 
 
sesame
 
oil,
 
for
 
frying
 
 
5
 
eggs
 
 
salt
 
and
 
pepper
 
 
4
 
tablespoons
 
hot
 
pepper
 
paste
 
(
gochujang
)
 
 
1
 
tablespoon
 
granulated
 
sugar
 
(for
 
gochujang)
 
 
1
 
tablespoon
 
sesame
 
seed
 
(for
 
gochujang)
 
(optional)
 
Preparation:
 
*Before
 
you
 
start
 
cooking,
 
assemble
 
your
 
ingredients
 
and
 
set
 
out
 
six
 
containers—one
 
to
 
marinate
 
your
 
meat
 
and
 
one
 
for
 
each
 
kind
 
of 
 
vegetable.
 
These
 
are
 
separate
 
from
 
your
 
five
 
serving
 
bowls.
 
1.
 
Cook
 
the
 
rice
 
as
 
directed
 
on
 
package.
 
(usually
 
about
 
1.25—1.5
 
cups
 
of 
 
water
 
per
 
cup
 
of 
 
rice,
 
bring
 
to
 
a
 
boil,
 
then
 
simmer
 
covered
 
for
 
25
 
minutes).
 
2.
 
Meanwhile,
 
combine
 
granulated
 
sugar
 
and
 
brown
 
sugar
 
in
 
a
 
bowl.
 
Add
 
soy
 
sauce
 
and
 
half 
 
of 
 
the
 
garlic,
 
and
 
stir
 
with
 
a
 
spoon.
 
Add
 
ground
 
beef,
 
mix
 
well,
 
and
 
set
 
aside
 
to
 
marinate
 
while
 
you
 
are
 
preparing
 
the
 
vegetables.
 
(If 
 
you
 
are
 
using
 
chicken,
 
chop
 
it
 
into
 
bite
 
size
 
pieces,
 
add
 
to
 
marinade,
 
mix
 
well.)
 
3.
 
Quickly
 
stir
‐
fry
 
the
 
corn
 
dry
 
or
 
in
 
vegetable
 
oil
 
with
 
a
 
pinch
 
of 
 
salt.
 
Set
 
aside.
 
4.
 
Stir
‐
fry
 
the
 
carrots
 
with
 
a
 
teaspoon
 
of 
 
sugar
 
until
 
soft.
 
Set
 
aside.
 
of 00

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