Korean Food Culture: Traditional Food and Etiquette

To heal, eat food.

Korean Food Culture: Koreans believe that food is not just for sustenance but also for mental and emotional well-being. Nutritional food is not only seen as a preventative measure by Koreans but also as a treatment for a variety of disorders. Koreans believe that for food to be truly healthy, it must be balanced and harmonious.

Similarly to how yin and yang affect the presentation and flavor of food in Japanese culture, the five elements (earth, water, fire, air, and wood) are also believed to play a role. The five senses of taste (hot, cold, sour, sweet, and salty) and the five primary colors (red, yellow, black, white, and blue) all contain these same constituents.

Korean Food Culture: Meals are shared throughout the group.

Korean culture places a lot of attention on sharing food. Banchan, or Korean side dishes, are designed to be shared; thus, eating together is a more social experience in Korea. Banchan are an assortment of small meals served on separate plates. Every time I visit a Korean restaurant, it feels like I’m walking into a party at the table. During group dinners, it’s impolite to get up and return repeatedly to the kitchen. Always take what you need, never eat directly off the serving plates, and never waste food by dipping into it again.

Korean restaurants automatically serve banchan to diners, which always include kimchi (more on the kimchi culture of Korea below). Banchan consists of seafood, vegetables, eggs, and occasionally beef. Banchan is typically complimentary, and refills are readily available at most eateries. Sometimes, the restaurant places a grill in the center of the table, allowing everyone to cook their own food.

Korean Food Culture: Some foods are extremely hot and spicy.

The chili pepper that gives Korean food its signature heat and spiciness wasn’t even introduced until the 17th century, when it was brought over by Portuguese traders. The Cheongyang pepper, named after its place of origin, is the spiciest chili pepper cultivated in Korea.

The heat level of Cheongyang pepper is reportedly 10,000 Scoville units. The capsaicin content of Cheongyang is higher than that of other chili peppers. Some claim that Cheongyang enhances your metabolism and is also high in vitamin C. But a word of caution: eating too much will give you indigestion. Remove the seeds to lessen the spice level if you’re not a fan of hot food.

Powdered or fermented into gochujang, this spicy pepper is a staple ingredient in many Korean recipes. Tteokbokki (rice cakes in chili sauce), jjambbong (spicy seafood noodle soup), and buldak (sometimes called “fire chicken,” severely seasoned BBQ chicken) are all examples of popular spicy Korean foods.

The Korean culinary scene offers more than just hot options. Kimbap, bulgogi (marinated and grilled beef), japchae (noodles made from sweet potato starch), and pajeon (Korean pancakes with spring onions) are just a few of the dishes that fall under this category.

Korean Food Culture: Proper table manners

Korean dining customs are strongly rooted in Korean culture and are reflected in every meal. Take a look at the expectations:

Soup is a great appetizer.

Traditionally, Korean meals start with serving the soup first, even if there are many other options on the table. You can serve yourself some soup using the serving spoon in the shared dish.

You are not allowed to put down bowls.

In traditional Korean culture, people do not remove a bowl of food from the table at a formal meal.

Communicate politely.

In Korean food culture, you begin the meal by saying, ‘jal meokkessubnida’, which means ‘I will eat well’ (complimenting the cook). Place your fork or chopsticks to the side of your plate or bowl and say, “Jal meogeosseubnida” to indicate that you are finished eating and have enjoyed your meal.

Consider your tablemates.

Pass the food using both hands.
Be realistic about how much food you can eat, and only give yourself that much.
Allow other people to fill your drink while you pour it for them.
We do not expect any gratuities.

Tipping is not a common practice in the Korean food industry (in fact, most Koreans will likely deny your offer).

The highest authority is with the elders.

You don’t pick up your chopsticks or spoon until the eldest person has started to eat (or at a business meal, the person with the higher job ranking). It’s important to eat when everyone is hungry, but try not to linger at the table too long after the oldest or most senior member of the group has done so. When consuming alcohol, it’s a good idea to move your body slightly to the side and sip in private.

Position of chopsticks and spoons

Koreans typically use metal cutlery, such as stainless steel spoons and chopsticks. Place the spoon on the left side of the plate and the chopsticks vertically on the right.

Which Korean dishes are most in demand abroad?

Kimchi

The Korean food culture places great importance on kimchi. The intangible cultural heritage of humanity has been granted. There are over two hundred different types of kimchi, making Korea the undisputed leader in the world of fermented vegetables. As a means of preserving food throughout the harsh winters, kimchi has a long history. The fermentation technique enables longer storage of kimchi, allowing the veggies to fully develop. The beneficial bacteria that grow from the procedure add to the health advantages of kimchi, as well as its sour flavor and somewhat effervescent taste.

The ‘kimjang’ ceremony is an integral aspect of Korean culture. Making kimchi is a communal activity, with whole communities producing large quantities to distribute among themselves. In modern times, many households use a special fridge exclusively for fermenting and aging kimchi, replacing the traditional method of using underground pots.

Since kimchi plays such a significant role in Korean culture, the first Korean astronaut, Soyeon Yi, actually brought some with her into space. In reality, the South Korean government took nearly 10 years to make the special freeze-dried kimchi to carry into space. Yi insisted that consuming traditional Korean food, including kimchi, was crucial to her emotional well-being, despite the fact that the space kimchi had lost all its beneficial bacteria in the process. The Koreans make sure kimchi is still available even in space, so obviously it has great cultural significance.

Korean Food

Traditional and contemporary, as well as street food and fine dining, coexist in South Korea’s amazing culinary culture. A lunch in South Korea is like a glimpse into Korean culture, which places a premium on neighborliness, communal support, and generosity. Popular Korean dishes are extremely tasty and satisfying. Food is intended to provide more than just physical nourishment. Korean food is delicious no matter where you eat it, but there’s something extra wonderful about enjoying it with the people you care about. The widespread popularity of the traditional Korean barbecue exemplifies South Korean culture, as guests eat and socialize around a communal grill.

Evidently, for Koreans, food is significantly more than just fueling their bodies; it also has deep emotional and cultural significance. The global interest in all things Korean, including Korean food, has developed as a result of the popularity of K-culture. If you haven’t tried much Korean food, get tasting—a sensory experience awaits you. You might also buy one of our gift packs of Asian food as a special treat.