Korean cuisine basics, traditions, and customs

Korean cuisine basics, traditions, and customs

Traditional Korean food, or hansik, is nutritious from all-natural, fresh ingredients. It has developed a strong culinary identity despite historical influences from its neighbours, China and Japan, with enduring beliefs and Korean eating traditions that distinguish it.

 

Food is medicine.

According to Korean restaurant Tanjong Pagar, there is no better medicine than food, which holds that "food and medicine are formed from the same root." Additionally, Koreans believe eating is important for physical and mental health. Koreans share the Japanese belief that food must be a unified whole. The widespread belief influences the flavour and presentation of food in yin, yang, and the five elements (wood, fire, soil, metal, and water). The five hues (blue, red, yellow, white, and black) and five tastes stand in for the five elements (salty, sweet, bitter, sour, and spicy).

 

Modern korean bbq Tanjong Pagar cuisine does not fully adhere to this rule. Still, traditional cuisine is designed to integrate and harmonise to increase nutritional content, reduce toxicity, and look nice and taste delicious.

 

Fermented food is life.

Korea is hard to top regarding the range of fermented dishes.

Food "matures" through fermentation, which allows for longer-term storage. Natural ingredients contain beneficial bacteria that improve the food's flavour and increase its nutritional value.

The most common fermented foods and beverages in Korean cuisine include:

  • Kimchi.

  • Doenjang (soybean paste).

  • Ganjang (soy sauce).

  • Gochujang (chilli paste).

  • Jeotgal (salted fish).

  • Makgeolli (traditional rice wine).

Banchan is a staple of the Korean table, so much so that restaurants include it at no additional cost with every meal.

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