A unification of Japanese, Chinese and Mongolian traditions, known for its variety—particularly when it comes to condiments—Korean meals are generally grilled, stir-fried or stewed. Flavors vary among sweet, sour, salty, hot and bitter. Soups, served hot or cold, are often served in natural stone bowls. Some foods can be extremely spicy hot.
Entrees offer lots of seafood, such as fish, clams, oysters, shrimp, crab and squid, beef, pork and chicken. Most dishes are served with buckwheat noodles or rice, and tend to include scallions, sesame seeds, mung beans, carrots, cabbage, radishes, cucumbers, and other vegetables. Meals are seasoned with garlic, sesame oil, soy sauce, ginger and spice pastes, and are generally accompanied by kimchi, an assortment of pickled vegetables.
The Big Tip:
Most dishes come with many condiments, sauces and even ingredients on the side, so you can control what is added to your dish.
Back to Main Menu
Article created on: 3/17/2006
Dining Out: Korean Cuisine
You will earn 5 SparkPoints
Page 1 of 1Got a story idea? Give us a shout!