Hanjongshik (Hanjongshik (한정식한정식 ))(full course meal: consisting of grilled fish, steamed short ribs, and many side dishes)

Korean foods are definitely different from foods elsewhere in the world.

The one attribute which stands out the most is spiciness. The other is that many dishes are served at room temperature (yet some are served boiling hot).

Korean food has a distinctive flavor, with the use of various vegetables and spices tocomplement the meats.

The usual Korean meal is rather elaborate when served in a restaurant even if defined only by thequantity offered.

Korean FoodKorean Food

Vegetable dishes are also very popular in Korea. In fact, rice is meant to be the main course of a meal, and the additional foods are intended to enhance its flavor. The herbs and spices which give Korean meals such a delicious flavor also carry medicinal properties.

Mugworts, aralias shoots, sow thistle, and shepherd's purse are eaten in the meal to help cool or warm the head and body. Additionally, kimchi is a valuable source of vitamin C.

Kimchi (Kimchi (김치김치 ))

The staple of the Korean diet is kimchi. It has become,through tradition and enduring style, almost a religious activity to prepare. Kimjang which occurs in the autumnharvest season, is the most important annual social event of Korea, at which time the dish is composed in great quantities. The women gather in groups to spend hours cutting, washing and salting the cabbage and white radishes used to make kimchi. Then they are dosed with red pepper, then garlicked and pickled. The concoction is buried in huge earthenware crocks to keep it fresh, yet fermenting, though the winter months. When the time comes to feast upon the final product, it is fiery hot.

Mandu (Mandu (만두만두 ))

steamed dumplings

Pulgogi (Pulgogi (불고기불고기 ))

Numerous meat dishes are available. The most popular of these is "fire beef," which is thinly sliced marinated beef, marinated ribs, unmarinated sliced beef or unmarinated sliced pork. Some call it barbecued beef, and is appreciated by many Western people. It is broiled in a convex slotted brazier with a catcher for collecting the rich juices which can be made into a delicious soup after the meal

Soups (Soups (국국 ))

Soups in Korea vary in taste and potency. Maeuntang (매운탕 ) is a spicy, hot seafood soup that usually includes white fish, vegetables, soybean curd, red pepper powder, and a poached egg. Twoenjang-guk (된장국 ) is a fermented soybean paste soup with short necked clams in its broth.Miyok-guk (미역국 ) is a vegetable soup prepared with dried spinach, sliced radish, or dried seaweed.Also popular is a light broth boiled from highly seasoned dried anchovies.

Naengmyon (Naengmyon (냉면냉면 ))

Naengmyon (냉면 ) is a single, independent dish of cold noodles

Jajangmyon (짜장면 , 자장면 ) is noodles with black sauce

Korean food, whether a spicy kimchi or a mild dish of cold naengmyon, is characteristic of Korean tradition. The serving style of multiple side dishes and at-your-table cooking creates a warm, homely feel. The long and thorough preparation makes the taste completely fill a dish, through the broth cooking and fermentation. Korean food is in a class by itself.