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Korean Food

Korean style of cooking.

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A Quick Tip by Sharrie

  • May 8, 2011
I love the side dishes of the Korean Cuisine. Having it the Korean way means one is fed with a variety of pickles and vegetables even before what you ordered are being served on the table. It's all for free too! And I love variety. So, that's the cheapest way of getting variety, Korean Style! ;-) Generally though, I like Korean BBQ more than the Ginseng chicken soups which is typical of Korean dishes. It's fun gathering with friends around the table having BBQ. Lots to do and eat! 

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Sharrie ()
Ranked #3
I'm a traveler at heart & have been nicknamed Travel Queen by friends & colleagues alike. Traveling has been my life passion for the last decade or so. As we enter a new decade, I'm excited … more
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About this food


Korean cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to myths and legends of antiquity. Originating from ancient agricultural and nomadic traditions in southern Manchuria and northern Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. The Korean royal court cuisineonce brought all of the unique regional specialties together for the royal family. Meals consumed both by the royal family and ordinary Korean citizens have been regulated by a culture of etiquette that is unique to Korea.

Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves rich seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste). 
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