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SEOUL FOOD
Many people think Korean food is just like Chinese food. Others swear that it is the same as Japanese food. But neither of these are right. There are definitely some similarities between Korean, Chinese and Japanese foods as a result of their close proximity and cultural interrelationships. All three cuisines use rice as the main dish and other foods are used as side dishes. Korean food has developed over time to have its own unique and tasty characteristics. Grains of all kinds are highly valued and appear in many forms. Main dishes and and side dishes are all separate and distinctive from each other, and there is a large variety of different kinds of foods. Seasonings is considered an art and condiments and spices are used to obtain a harmonious blend of flavors.
Koreans fundamentally believe that all food is like medicine, doing good for the person who eats it. Many ingredients used in Oriental herbal medicine are also commonly used in Korean cooking. Koreans like to identify food that is particularly good for you by prefixing the name with "yak", meaning medicine, thus "yakgwa" (honey cookies) and "yakshik" (sweet rice). There are many regional variations in Korean food due to geographic, cultural and climatic differences. Generally, the northern parts of Korea are more mountainous, suited for "dry field" grains other than rice, while the plains of the central and southern regions produce rice abundantly, making it a more important staple in these areas. Although Seoul itself does not grow or produce any products, its position as the head of the country's government for the past 600 years, and as the center of the Choson Dynasty royal court for 500 years, gives it a reputation for luxurious and diverse cuisine. Many of Seoul's distinctive dishes evolved from the cuisine of the royal court and the noble class. The cuisine of Seoul is beautifully made and served in small portions but with a large number of dishes.
In the northern areas, which have shorter summers and longer winters, food is more bland than in the South, the servings are generous, and many different dishes are served at a meal. As you move southward, the food becomes spicier and saltier, with stronger flavors and more use of pickled fish and condiments. Regional differences are beginning to blur as the foods of one region become widely known and and eaten in other regions of the country. And as Western influences enter the palate, some of Korea's unique native dishes are disappearing. TYPICAL SEOUL DISHES; MAIN DISHES: Sollongtang (beef and bone soup) Chatchuk (pine nut porridge) Ttokkuk (sliced rice cake soup) Changguk pap (beef rice coup) SIDE DISHES Yukgejang (spicy beef soup) Singsollo (fancy hot pot) Kalbichim (boiled beef ribs) Pyeonyuk (sliced pressed beef) Kujeolpan (nine-treasure dish) Chuotang (mudfish soup) Tomitchim (boiled red snapper) DRINKS A large variety of hwachae (honeyed juice mixed with fruit) and hot teas made with Oriental medicinal herbs Korea 800-868-7567 http://www.Koreanair.com |
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Due to hundreds of years of Confucian influence, with its rigid rules of behavior,
great value is put on the proper table setting, dining manners and courtesy. 
The royal influence makes the meals highly formal, artistic and ceremonial.