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KOREAN CUISINE
Korean cuisine is the traditional food of Korea. From the complex Korean royal court cuisine to regional specialties to modern fusion cuisine, the ingredients and preparation are richly varied, and many dishes are becoming internationally popular.It is based largely on rice, vegetables, meats and tofu. Traditional Korean meals are notable for the number of side dishes that accompany the ubiquitous steam-cooked short-grain rice, soup, and kimchi. Kimchi is fermented, spicy vegetable banchan, most commonly cabbage, radish or cucumber, always a favorite Korean food. Every meal is accompanied by numerous banchan.
Korean food is usually seasoned with sesame oil, doenjang, soy sauce, salt, garlic, ginger and gochujang or red chili paste. Korea is the largest consumer of garlic, ahead of the rest of Asia and the Northern Mediterranean.
The cuisine varies seasonally, and especially during winter, traditionally relies much on kimchi and other pickled vegetables preserved in big ceramic containers stored underground in the outdoor courtyard. Preparation of Korean food is generally very labor-intensive.
Korean royal cuisine, once only enjoyed by the royal court and the yangban aristocrats of the Joseon period, take hours and days to prepare. It must harmonize warm and cold, hot and mild, rough and soft, solid and liquid, and a balance of presentation colors. It is often served on hand-forged bronzeware. The foods are served in a specific arrangement of small dishes alternating to highlight the shape and color of the ingredients. Imperial cuisine has received a recent boost in popularity, due to Dae Jang Geum, a Korean television drama very popular in many parts of Asia, about a humble girl becoming the royal head chef during the Joseon period.
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