For centuries, Koreans have eaten the the products of the sea, the field, and the mountain because of the features of Korean peninsula and a distinguish climate makes Korean food more abundant. Korean foods are very special, exotic, and particular. The most distinguishing feature of the Korean food is the spiciness. The basic seasonings-red pepper, green onion, soy sauce, bean paste, garlic, ginger, sesame, mustard, vinegar, wine have been combined in various ways to enhance flavors of Korean foods.
Korean food has various side dish. Favorite side dishes are bean paste soup, broiled beef, fish, cabbage “kimchi”, and steamed vegetables. “The full course Korean meal” is called “Hanjoungshik”. It is composed of grilled fish, steamed short ribs, and other meat and vegetable dishes with steamed rice,soup,and “kimchi”. Vegetable dish is also popular in Korea. Korean traditionally eat more vegetables with rice in main meal than meats and the vegetable dishes are various in kinds and tastes. Korean call dishes made with only vegetables “namool”. There are two kinds of which are “saengche” , cold and raw “namool” and “saengche” , warm and steamed “namool”. “Kimchi” is the best known Korean food. It is vegetable dish, highly seasoned with pepper,garlic,etc. It is served with every kinds of Korean meals and it stimulates the appetite like pickles. Large quantities of “kimchi” are usually made in late fall or early winter for the winter. The making at this time is called “kimchang”. Kimchi contains great amounts of good nutrition such as vitamin C, and fiber.
Koreans also like meat dishes. is one of the famous dish to Westerners. “Bulgogi” is generally called “Korean barbecue”. It is marinated in a sauce made with soy sauce,garlic,sugar,sesame oil ,and other seasonings, and cooked over a fire in front of table. For the other special food, “kalbi” , the short ribs of beef or pork is also good.The recipe is similar to “Bulgogi”.
Soups ,”guk” and “jjigae” in Korean vary in taste and potency. Through the history, the soup culture was developed because of the famine or cold weather. When our ancestors were short of food, they made soup with small amount of vegetables and beef bones. Also the hot soup could play a role in protecting the cold. “maeuntang” is spicy, hot seafood soup that includes white fish, vegetables, soybean curd, red pepper powder. “Doenjang-guk” is a fermented soybean paste soup with baby clams in its broth. For the soups, there are other kinds of soups such as “miyok-guk”,”kimchi-jjigae”.
Generally, the Korean food uses much grains and vegetables which add fiber and protein from both vegetables (bean curd, beansprouts, bean paste, soy sauce) and meats. Korean food has moderate calories and low fat and sweet taste-very healthy and well-balanced. The Korean diet is changing and the Korean food industry is developing as fast as the speed of train. Even though the Western style and fast food diet are more and more famous in Korea in terms of curiosity and convenience, the basic diet remains.
The food offered at Seoul Garden is also appealing and perfect for anyone who longs to eat and taste some delicious and healthy authentic Korean food including Kimchi. You only have to look at the menu and select what you want. You’ll make an effort to taste the very best Korean food frequently as a way to get your urge. Seoul Garden can accommodate up to 200 guests, and we have a large variety of menus you will love, from Korean BBQ to soft Tofu stew and Seafood pancakes to dumplings, etc.! Call us at 212-736-9002 for more information.
University of Florida College of Journalism and Communications http://iml.jou.ufl.edu/projects/students/hwang/character1.htm