Korean cuisine
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[[Image:Korean.food-Hanjungsik-01.jpg|thumb|250px|''[[Hanjeongsik]]'', a full-course Korean meal with a varied array of ''[[banchan]]'' (side dishes)<ref>The Chosun Ilbo</ref>]]
'''Korean cuisine''' as a national [[cuisine]] known today has evolved through centuries of social and political change. Its roots can be traced back to antiquity with much of the foundation of the cuisine told in myths and legends. Evolving from a cuisine which was highly influenced by [[Chinese]] culture with [[Buddhism]] and [[Confucianism]], the cuisine eventually came into its own by differentiating itself in a number of ways.
Ingredients and dishes vary by province. There are many significant regional dishes found in these countries provinces that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. The [[Korean royal court cuisine]] once brought all of the unique regional specialties together for the royal family. Meals taken both by the royal family and Korean citizens have been regulated by etiquette unique to Korea.
The cuisine is largely based on [[rice]], [[noodle]]s, [[tofu]], [[vegetable]]s, and [[meat]]s. Traditional Korean meals are noted for the number of side dishes (''[[banchan]]'') that accompany steam-cooked short-grain rice. Every meal is accompanied by numerous ''banchan''.<ref name="lifescript">Fritscher, Lisa "Korean Food Basics".</ref> [[Kimchi]], a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves heavy seasoning with [[sesame oil]], ''[[doenjang]]'' (fermented [[soybean]] [[Fermented bean paste|paste]]), [[Soy sauce#Korean soy sauce|soy sauce]], [[edible salt|salt]], [[garlic]], [[ginger]], and ''[[gochujang]]'' (red chili paste).
==History==
Much of Korean history is shrouded in myth and legend, especially during the foundation of the country. As such much of the history of cuisine is based on the same sort of myths and legends. This basis of culture however, has been extremely important to the evolution of the cuisine found in the country today.
===Antiquity===
Early records speak of the [[agrarian]] nature of Korean culture. For example, in the foundation of one of the early kingdoms, [[Gojoseon]], is recorded in the Myth of [[Dangun]]. The myth speaks of [[Hwanung]], the Korean god who fathers a son with a bear transformed into a human woman. In order for the bear to transform into a woman, the bear is required to eat [[garlic]] and [[mugwort]] for one hundred days, which acknowledges the importance of foods having medicinal purposes in early Korean culture. The offspring between Hwanung and the transformed bear, [[Ungnyeo]] was named Dangun, and given the ability to control the elements necessary for agriculture, wind, rain, and clouds. It is this myth that illustrates the agrarian nature of the Gojoseon society.<ref>Pettid, 12.</ref>
Archaeology has revealed other characteristics of this period as well. Rock drawings in the southeastern coastal portion of the Korean peninsula at [[Bangudae Petroglyphs|Bangudae]], [[Daegok-ri]], [[Ulsan]], illustrate [[whale]]s and other marine life, alluding to the importance of fishing. Additionally, mounds of [[Seashell|shells]], and mounds of [[bone]]s from [[wild boar]] and [[deer]], give some insight to the diet of early Koreans. Along with these piles have been found evidence of technology shared with [[China]], including farming implements such as [[plowshare|ploughshare]]s and [[sickle]]s. The existence of sickles illustrates that at this time [[rice]] was harvested in bunches, rather than stalk by stalk, illustrating sophisticated agricultural technique.<ref name="Pettid1">Pettid, 13.</ref>
===Three Kingdoms period - Goryeo dynasty===
Dating from the first century BCE until the seventh century CE, the [[Three Kingdoms]] period was one of rapid cultural evolution. The kingdom of [[Goguryeo]] was located in the northern part of the peninsula along with much of what is today [[Manchuria]]. The second kingdom, [[Baekje]], was in the southwestern portion of the peninsula, while the third, [[Silla]], was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for eating cold foods and fermented foods like ''[[kimchi]]''. The spreading of [[Buddhism]] and [[Confucianism]] from China during the fourth century CE began to change the distinct cultures of Korea.<ref name="Pettid1"/>
Following the Three Kingdoms period would be the [[Unified Silla]] period, during which Silla unified most of the southern region of Korea, while the Northern region was unified by refugees from [[Goguryeo]], renaming the region [[Balhae]]. These cultures adhered to the beliefs of Buddhism with a moderate level of peaceful coexistence. During the tenth century, however, both cultures began to erode and were eventually unified under the [[Goryeo]] dynasty, which drew much of its culture from an admiration of the [[Song Dynasty]] of China. It was this dynasty that introduced the peninsula to the [[Western world]] and it is from the word "Goryeo" that the country's modern name of "Korea" was derived.<ref>Pettid, 13-14.</ref>
During the Goryeo dynasty, in the thirteenth century, the [[Mongols]] invaded Korea. Although there was a vast loss of life in Korea, many of the traditional foods found today in Korea have their origins in the Mongol invasion, such as ''[[Mandu (dumpling)|mandu]]'', grilled meat dishes, noodle dishes, and the use of seasonings such as [[black pepper]].<ref>Pettid, 15.</ref>
===Joseon period===
Confucianism continued to be the guiding influence during this time period. A hierarchy of human relationships was created during this time period. Lineage and birthright were the governing forces of the time. The bulk of the [[citizenry]] of this time period were the freeborn commoners, these commoners were the cultivators of food for the citizens. Butchers, called ''[[baekjeong]]'' in Korean, held the lowest cultural status level in this society as the work was deemed degrading.<ref>Pettid, 16.</ref>
Agricultural innovations were vast during this time period, such as the invention of the rain gauge during the fifteenth century. During 1429 the government began publishing books on agriculture and farming techniques, which included ''Nongsa jikseol'' ([[hangul]]: 농사직설; [[hanja]]: 農事直說; literally "Straight Talk on Farming"), an agriculture book compiled under [[King Sejong]].<ref name="National Assembly">King Sejong's Humanism, from [[National Assembly of the Republic of Korea]]</ref><ref>Pettid, 17.</ref><ref>[[The Academy of Korean Studies]]
</ref>
A series of invasions from in the earlier half of the Joseon period caused a dynamic shift in the culture during the second half of the period. It was during the second half of the period that groups of ''[[sirhak]]'' (실학, practical learning) scholars began to emphasize the importance of looking outside the country for innovation and technology to help improve the agricultural systems. it was also during this time that the government reduced the taxation of the peasantry, who were in turn able to grow commercial development by way of increasing the periodic markets, usually held every five days. One thousand of these markets existed in the 19th century and were the centers for economic trade and entertainment in communities.<ref>Pettid, 18.</ref>
The government continued to promote the agricultural industry. The government promoted complex [[irrigation system]]s, which allowed peasant farmers to produce larger crop volumes and in turn they were able to not only produce crops for sustenance, but also for [[cash crop]]s. It was during the latter half of the Joseon period when crops from the [[New World]] through trade with [[China]], [[Japan]], [[Europe]], and the [[Philippines]] began to appear; these crops included [[corn]], [[sweet potato]]es, [[chili pepper]]s, [[tomato]]es, [[peanut]]s, and [[squash]]. Potatoes and sweet potatoes were particularly favored as they grew in soils and on terrains that were previously unused.<ref>Pettid, 18-19.</ref>
The end of the Joseon period was marked by consistent encouragement for the country to trade with the Western world, China, and Japan. The 1860s marked a number of unfair trade agreements between the Western world and different Asian countries including China and Japan. Following suit, the [[Joseon Dynasty]] was forced to open its trade ports with the west by the Japanese government, and they entered into a number of unfair treaties with the [[United States]], [[United Kingdom of Great Britain and Ireland|Britain]], [[France]], and other Western countries.<ref>Pettid, 19.</ref>
The opening of Korea to the Western world brought a number of cultural food exchanges. Western missionaries introduced numerous foods to Korea. Additionally, the Joseon elites were introduced to these new foods by-way-of foreigners that attended the royal court as advisers or physicians. This period also saw the introduction of various seasonings imported from Japan and alcoholic drinks from China.<ref>Pettid, 163.</ref>
===20th century - current period===
A number of internal rebellions lead to the fall of the Joseon dynasty, which was followed by a thirty-six year (1910-1945) colonization of the Korean peninsula by the imperial government of Japan. Much of the agricultural systems where adapted by the Japanese to support Japan at a loss of personal land to the Koreans. Examples include the combining of small farms were into large-scale farms for larger yields to export to Japan. Rice production increased during this period, but again most was shipped out of the country, the Koreans in turn increased the production of other grains like [[millet]] for their own consumption.<ref name="Pettid2">Pettid, 19-20.</ref>
Meals during the Japanese occupation were monotonous. Koreans usually ate two meals a day during cold seasons, and three during warm seasons. Meals were more important for fulfillment rather than quality. Those in the lower economic levels were likely to only enjoy a single bowl of white rice each year, while the remainder of the year was filled with meals of cheaper grains like millet and [[barley]].<ref>Pettid, 29,163.</ref> Western food began emerging into the Korean diet, such as [[white bread]] and commercially produced staples such as [[instant noodle]]s began to appear as well. The Japanese colonial period ended after the defeat of Japan during [[World War II]].<ref>Pettid, 20.</ref>
The country continued to exist in turmoil through the [[Cold War]], which separated the country into [[North Korea]] and [[South Korea]], as well as the [[Korean War]] (1950-1953). Both of these periods continued the limited food provisions for Koreans,<ref name="Pettid2"/> and the stew called ''[[budae jjigae]]'', which makes use of inexpensive meats such as [[hot dogs]] and [[Spam]], originated during this period. It would not be until the 1960s under President [[Park Chung Hee]] that industrialization would come to Korea, when the country would regain its economic and cultural power held in the global economy today. Agriculture was increased through use of commercial fertilizers and modern farming equipment. It would not be until the 1970s that food shortages would lessen. Instant and processed foods increased as did the over all quality of foods. [[Livestock]] and dairy production was increased during the 1970s through the increase of commercial dairies and mechanized farms.<ref>Pettid, 164-165.</ref>
The consumption of [[pork]] and [[beef]] increased vastly in Korea in the 1970s. The per-capita consumption of meat was 3.6 kilograms in 1961, which increased to 11 kilograms per person in 1979. The result of this increased meat consumption brought about the increase of ''[[bulgogi]]'' restaurants which gave the middle class of South Korea the ability to enjoy meat regularly. The consumption of meat rose to 40 kilograms in 1997, while fish consumption was 49.5 kilograms in 1998. Rice consumption had continually decreased through the years with 128.1 kg consumed per person in 1985 to 106.5 kg in 1995 and 83.2 kg in 2003. The decrease in rice consumption has lead to an increase in consumption of bread and noodles.<ref>Pettid, 166.</ref>
[[Fusion cuisine|Fusion]] food is rapidly becoming popular. There are many Chinese, northern Italian, French, and Indian fusion restaurants all over South Korea. Vegetarian restaurants, which were sidelined with the decline of Buddhism and advance of missionary Christianity, have had a small resurgence, and can usually be found in every city.
==Staple foods==
===Grains and legumes===
[[Grain]]s in general, have been one of the most important staples to the Korean diet. Early myths from the foundations of various kingdoms in Korea center on grains. One foundation myth relates to [[Chumong]] who received barley seeds from two [[dove]]s sent by his mother after establishing the [[Goguryeo kingdom]].<ref>Yi Kyubo, 1-9.</ref> Yet another myth speaks of the three founding deities of [[Cheju Island]] whom were to be wed to the three princesses of [[Tamna]], the deities brought seeds of five grains which were the first seeds planted which in turn became the first instance of farming.<ref>Koryǒsa, 57, 53b-54b.</ref>
During the pre-modern era, grains such as [[barley]] and [[millet]] were the main staples and were supplemented by [[wheat]], [[sorghum]], and [[buckwheat]].<ref name="Pettid3">Pettid, 33.</ref> Rice is not an indigenous crop to Korea, and it is likely that millet was the preferred grain before [[rice]] was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the kingdoms of [[Silla]] and [[Baekje]] in the southern regions of the peninsula. Rice was such an important commodity in Silla, that it was used to pay taxes. The [[Sino-Korean]] word for tax is a compound character that utilizes the character for the rice plant. The preference for rice escalated into the [[Joseon period]] when new methods of cultivation and new varieties emerged that would help increase production.<ref name="Pettid3"/>
As rice was prohibitively expensive when it first came to Korea, it is likely that the grain was mixed with other grains, [[nut]]s, or [[berry|berries]] in order to "stretch" the rice; this is still done in dishes such as ''boribap'' (rice with barley) and ''[[kongbap]]'' (rice with beans).<ref>[http://article.joins.com/article/article.asp?total_id=2685876 Article]</ref> White rice, which is rice with the hull removed, has been the preferred method of eating rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a ''[[sot]]'' (솥) or ''musoe sot'' (무쇠솥). This method of rice cookery dates back at least to the [[Goryeo period]], and sot have even been found in tombs from the Silla period. The ''sot'' is still used today, much in the same manner it was in the past centuries.<ref name="Pettid4">Pettid, 34.</ref>
Rice is used to make a number of items, outside of the traditional bowl of plain white rice. Rice is commonly ground into a flour and used to make [[rice cake]]s called ''[[tteok]]'', of which there are over two-hundred varieties. Rice is also cooked down into a [[congee]] (called ''juk'' in Korean), or [[gruel]] (called ''mieum'' in Korean) and mixed with other grains, meat, or seafood. Koreans also produce a number of [[rice wine]]s, both in filtered and unfiltered versions.<ref name="Pettid4"/>
*[[List of Korean dishes#Grain and legume dishes|List of grain and legume dishes commonly found in Korean cuisine]]
===Meat and fish===
In antiquity, most meat in Korea was likely attained through [[hunting]] and [[fishing]]. Records indicate that rearing of [[livestock]] began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those that lived closer to the oceans were able to complement their diet with more fish while those inland had a diet containing more meat.<ref>Pettid, 58.</ref>
====Fish and seafood====
[[Image:Korean cuisine-Saengseon jjim-01.jpg|thumb|''[[jjim|Saengseon jjim]]'', steamed seasoned fish]]
Fish and shellfish have always been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates that commoners consumed a diet mostly of fish and shellfish such as [[shrimp]], [[clam]]s, [[oyster]]s, [[abalone]], and [[Loach (fish)|loach]], while [[sheep]] and hogs were reserved for the upper class.<ref name="Pettid5">Pettid, 63.</ref>
Both fresh and saltwater fish are popular and are served raw, grilled, broiled, dried, and served in soups and stews. Common grilled fish include [[mackerel]], [[hairtail]], [[croaker]], and [[Pacific herring]]. The fish is generally salted as [[Jeotgal]] and grilled either whole or in fillets and served with rice. Fish is often dried naturally in order to prolong storing periods and enable shipping over long distances. Fish commonly dried include [[yellow corvina]], [[anchovies]] (myulchi) and [[croaker]].<ref name="Pettid5"/>
Shellfish are often used in [[Stock (food)|stock]] and soup preparations. Raw oysters are used in the preparation of kimchi to aid in the fermentation process and as a flavoring. Dried shrimp are used as a seasoning agent known as ''[[saeujeot]]'' (새우젓) for the preparation of some types of kimchi. Large shrimp are often grilled as ''[[gui|daeha gui]]'' (대하구이)<ref name="KTO 256873">Korea Tourism Organization</ref> or dried, mixed with vegetables and served with rice. [[Mollusk]]s eaten in Korean cuisine include [[octopus]], [[cuttlefish]], and [[squid]].<ref>Pettid, 65-66.</ref>
*[[List_of_Korean_dishes#Fish-based_dishes|List of fish and seafood dishes commonly found in Korean cuisine]]
====Beef====
Beef is the most prized of all meats, with the cattle itself holding an important cultural role in the Korean home. The cattle were regarded as servants and seen as an equal to human servants. Cattle were also given their own holiday during the first 'cow' day of the [[lunar New Year]]. The importance of the cattle does not suggest that Koreans ate an abundance of beef, however, as [[pork]] and [[seafood]] were more likely consumed on a more regular basis as the cattle also served as [[beasts of burden]]. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The [[Mongol]]s dispensed with the ban of beef during the 13th century and they promoted the production of beef cattle. This increased production continued into the Joseon period when the government encouraged both increased quantities and quality of beef.<ref>Pettid, 59-60.</ref>
Today beef remains a protein for special occasions or for those that can afford it more often in the upper economic classes. It has only been in the latter part of the 20th century that on a whole, people in Korea have been able to eat beef. Beef is prepared in numerous ways today including roasting or grilling (''[[gui]]''), boiling in [[guk|soup]]s, or drying (''yukpo'', 육포).<ref>Pettid, 60.</ref>
*[[List_of_Korean_dishes#Meat-based_dishes|List of common meat dishes found in Korean cuisine]]
====Pork====
Pork has also been another important land based protein for Korea. Records indicate that pigs have been a part of the Korean diet back to antiquity, similar to cattle rearing. Pigs were pen raised early in Korean culture, with pigs in special pens being raised on the [[Cheju Island]]. The pigs on Cheju Island were raised in pens built around raised [[privies]] which held human excrement which these pigs consumed. These pigs were considered a delicacy and were known as ''tong dwaeji'' (통돼지).<ref>Pettid, 61.</ref>
A number of foods have been avoided while eating pork including [[Chinese bellflower]] (''doraji'', 도라지) and [[lotus root]] (''yeonn ppuri'', 연뿌리) as the combinations have been thought to cause diarrhea. [[Blood]] taken from the pig's tail is thought to have medicinal properties. All parts of the pig are used in Korean cuisine in a variety of cooking methods including steaming, stewing, boiling, and smoking.<ref>Pettid, 62.</ref>
*[[List_of_Korean_dishes#Meat-based_dishes|List of common meat dishes found in Korean cuisine]]
====Chicken====
Chicken has played an important role as a protein in Korea's history, evidenced by a number of myths. One myth tells of the birth of [[Kim Alji]], founder of the [[Kim_(Korean_name)#Gyeongju|Kim family]] of [[Gyeongju]] being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken. Chicken is often served roasted or steamed with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the [[gizzard]]s, [[liver]], and feet. Young chicken are braised in a medicinal soups eaten during the summer months to combat heat called ''[[samgyetang]]''. The feet of the chicken, called ''dakbal'' (닭발), are often roasted and covered with hot and spicy ''[[gochujang]]''-based sauce and served as an ''[[anju (food)|anju]]'', or side dish, to accompany [[Korean alcoholic beverages|alcoholic beverages]], especially ''[[soju]]''.<ref>Pettid, 62.</ref><ref>Yu Jisang (유지상)</ref>
====Dog====
[[Image:Gaegogi-01.jpg|thumb|A dish made with [[dog meat]] in South Korea]]
The consumption of [[dog meat#Korea|dog meat]] in Korea dates back to antiquity. The primary dog breed raised for meat, the ''nureongi'' (누렁이), differ from those breeds raised for pets which Koreans may keep in their homes.<ref>Pettid, 25</ref> Dog meat is usually consumed during the summer months and is either roasted or prepared in soups. The most popular of these soups is ''[[bosintang|gaejang-guk]]'', a spicy stew meant to balance the body's heat during the summer months, this is thought to ensure good health by balancing one's ''[[Qi|gi]]'', or vital energy of the body. A 19th century version of ''gaejang-guk'' explains the preparation of the dish by boiling dog meat with [[scallion]]s and [[chili powder]]. Variations of the dish contain [[chicken]] and [[bamboo shoots]]. The dish is still popular in Korea during the summer months, but is not as widely consumed as other meats.<ref>Pettid, 84-85</ref>
===Soups and stews===
[[Image:Korean.food-Tteok.mandu.guk-01.jpg|thumb|''[[Tteokguk]]'', soup made with ''[[tteok]]'', rice cake]]
Soups are a common part of any Korean meal. Unlike other cultures, in Korean soup is served as part of the main course rather than at the beginning or the end of the meal. Soups known as ''[[guk]]'' (국) are often made with meats, shellfish and vegetables, formal soups known as ''[[tang (food)|tang]]'' are prepared with meats offered at ancestral rites, and ''[[jjigae]]'' are a thicker, simple soup or stew.<ref>Pettid, 56.</ref>
Korean soups can be split into four categories. The first category, clear soups or called ''malgeunguk'' (맑은국), are flavored with ''[[ganjang]]''. Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup. The second category, known as ''[[tojangguk]]'' (토장국) are seasoned with ''[[doenjang]]''. Common ingredients for ''tojang guk'' include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, ''[[gochujang]]'' is added.<ref>Pettid, 56-57.</ref>
The third category of soups is ''[[gomguk]]'' (곰국), and they are made from boiling beef bones or [[cartilage]]. Originating as a peasant dish, all parts of the cow are used including tail bones, leg-bones and rib-bones with or without meat attached, are boiled in water to extract fat, [[marrow]], and [[potassium]] to create a milky-white soup. Some versions of this soup may also use the cow's head and intestines. The only seasoning generally used in the soup is salt. The final category of soup is ''[[naengguk]]'' (냉국), which are cold soups generally eaten during the summer months to cool down the diner. A light hand is usually used in the seasoning of these soups usually utilizing ''[[ganjang]]'' and [[sesame oil]].<ref>Pettid, 57.</ref>
Stews are referred to as ''[[jjigae]]'' and are often a shared side-dish. ''Jjigae'' is often both cooked and served in the glazed earthenware pot (''[[ttukbaegi]]'', 뚝배기) in which it is cooked. The most common version of this stew is ''[[doenjang jjigae]]'' which is a stew of [[soybean paste]], with many variations, common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available. Other common varieties of ''jjigae'' contain [[kimchi]] (''[[kimchi jjigae]]'') or tofu (''[[sundubu jjigae]]'').<ref>Pettid, 57-58.</ref>
*[[List_of_Korean_dishes#Soups_and_stews|List of soups and stews commonly found in Korean cuisine]]
===Kimchi===
[[Image:Gimchi.jpg|thumb|right|[[Kimchi]]]]
[[Kimchi]] (김치): vegetables (usually [[Napa cabbage]], [[daikon]], or [[cucumber]]) commonly [[fermentation (food)|ferment]]ed in a brine of [[ginger]], [[garlic]], [[scallion]]s, and [[chilli pepper]]. There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although with refrigerators and commercial jarred kimchi this practice has become less common.
==Dining etiquette==
Dining etiquette in Korea can be traced back to the [[Confucian]] philosophies on the Joseon period. Guidebooks such as ''[[Sasojǒl]]'' ('''Elementary Etiquette for Scholar Families''') written in 1775 by Yi Tǒongmu, comment on the dining etiquette for the period. Suggestions include items such as "when you see a fat cow, goat, pig, or chicken, do not immediately speak of slaughtering, cooking or eating it"<ref name="Quote1">Yi Tǒngmu 62.</ref>, "when you are having a meal with others, do not speak of smelly or dirty things, such as boils or diarrhea... if someone is still eating do not go to the bathroom even if you have the urge"<ref name="Quote1"/>, "when eating a meal, neither eat so slowly as to appear to be eating against your will nor to fast as if to be taking someone else's food. Do not throw chopsticks on the table. Spoons should not touch plates, making a clashing sound."<ref name="Quote1"/>, amongst many other recommendations which emphasized proper table etiquette.
[[Image:Korean chopsticks.jpg|thumb|left|[[Chopsticks]] should always be lifted from the table by the eldest family member first]]
The eldest male at the table was always served first, commonly served to them in the men's quarters by the women of the house. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times these rules have become lax, as families usually dine together now and use the time to converse. One remaining element of this decorum is that the younger members of the table should not pick up their [[chopsticks]] before the elders of the table.<ref name="etiquette1">Pettid, 159.</ref>
In Korea, unlike in China and Japan, the rice bowl is not lifted from the table when eating from it. There are rules which reflect the decorum of sharing communal side-dishes; rules include not picking through the dishes for certain items while leaving others that the diner does not desire, the spoon being used should be clear of other food particles, and finally that one should not reach across the table for the side-dishes as they should request them to be passed. Diners should also cover their mouths with a hand when using a toothpick.<ref name="etiquette1"/>
The table setup is important as well, and individuals place setting moving from the diner's left should be as follows: rice bowl, spoon, and chopsticks. Hot foods are set to the right side of the table, with the cold foods to the left. Soup must remain on the right side of the diner along with stews. Vegetables remain on the left along with the rice, and kimchi is set to the back while sauces remain in the front.<ref name="etiquette1"/>
==Royal court cuisine==
:{{main|Korean royal court cuisine}}
Collectively known as ''kungjiung ǔmsik'' during the pre-modern era, the foods of the royal palace were reflective of the oppulant nature of the past rulers of the Korean peninsula. the opulent nature of the royalty is evidenced in examples as far back as the [[Silla]] kingdom, where a man-made lake ([[Anapji Lake]], located in [[Gyeongju]]) was created with multiple pavilions and halls for the sole purpose of opulent [[banquet]]s and a spring fed channel, [[Poseokjeong]], was created for the singular purpose of setting wine cups afloat while they wrote poems.<ref>Pettid, 129</ref>
Reflecting the regionalism of the kingdoms and bordering countries of the peninsula, the cuisine borrowed portions from each of these areas to exist as a showcase. The royalty would have the finest regional specialties and delicacies sent to them at the palace. Although there are records of banquets pre-dating the Joseon period, the majority of these records mostly reflect the vast variety of foods, but do not mention the specific foods presented.<ref>Pettid, 130.</ref> The meals cooked for the royal family did not reflect the seasons as the commoner's meals would have. Instead their meals varied day-to-day with significant variations. Each of the eight provinces was represented each month in the royal palace by ingredients presented by their governors which gave the cooks a wide assortment of ingredients to utilize for royal meals.<ref>Pettid, 132.</ref>
Food held a very important place in Joseon period, official positions were created within the [[Six Ministries of Joseon|Six Ministries]] (''[[Yukjo]]'', 육조) that were charged with all matters related to procurement and consumption of food and drink for the royal court. The Board of Personnel (''Ijo'', 이조) contained positions specific for attaining rice for the royal family. the Board of Rights (''Yejo'') were responsible for foods prepared for ancestor rites, attaining wines and other beverages, and medicinal foods. There were also hundreds of slaves and women who worked in the palace that had tasks such as making [[tofu]], liquor, tea, and ''[[tteok]]'' (rice cakes). The women were the cooks to the royal palace and were of commoner or low-born families. These women would be split into specific skill sets or "bureau" such as the Bureau of special foods (''Saenggwa-bang'', 생과방) or the Bureau of cooking foods (''Soju-bang'', 소주방). These female cooks may be assisted by male cooks from outside the palace during larger banquets when necessary.<ref>Pettid, 130-132.</ref>
Five meals were generally served in the royal palace each day during the Joseon period, and records suggest this pattern had existed from antiquity. Three of these meals would be full meals, while the afternoon and after dinner meals would be lighter. The first meal, ''mieumsang'' (미음상), was served at sunrise and was served only on days when the king and queen were not taking herbal medicines. The meal consisted of [[rice congee|rice porridge]] (''juk'', 죽) made with ingredients such as abalone (''[[jeonbokjuk]]''), white rice (''huinjuk''), mushrooms (''beoseotjuk''), pine nuts (''[[jatjuk]]''), and sesame (''kkaejuk''). The side dishes could consist of ''kimchi'', ''[[nabak kimchi]]'', oysters, soy sauce, and other items. The porridge was thought to give vitality to the king and queen throughout the day.<ref>Pettid, 133.</ref>
The ''sura'' (수라) were the main meals of the day, breakfast was served at ten in the morning and the evening meals were served between six and seven at night. The set of three tables (''surasang'', 수라상), were usually set with two types of rice, two types of soup, two types of stew (''[[jjigae]]''), one dish of ''[[jjim]]'' (meat stew), one dish of ''[[jeongol]]'' (a casserole of meat and vegetables), three types of ''kimchi'', three types of ''[[Korean condiments|jang]]'' (장) and twelve side dishes, or called 12 cheop (12첩). The meals were set in the ''[[suragan]]'' (수라간), a room specifically used for taking meals, with the king seated to the east and the queen to the west. Each had their own set of tables and were attended by three palace servant women known as ''[[sura sanggung]]'' (수라상궁). These women would remove bowl covers and offer the foods to the king and queen after ensuring that the dishes were not poisoned.<ref>Pettid, 134-135.</ref>
*[[List of Korean dishes#Royal court dishes|List of dishes found in Royal court cuisine]]
==Korean beverages==
===Non-alcoholic beverages===
[[Image:Korean.tea-Daechucha-01.jpg|thumb|right|''Daechu cha'' (jujube tea)]]
{{main|Korean tea}}
All Korean traditional non-alcoholic beverages are referred to as '''''eumcheongnyu''''' (음청류 {{linktext|飮|淸|類}}). According to historical documents regarding Korean cuisine, 193 items of ''eumcheongnyu'' are recorded.<ref name="Baek Un-hwa">Baek Un-hwa, The industrialization of Korean traditional beverages</ref> ''Eumcheongnyu'' can be divided into the following categories: ''[[Korean tea|cha]]'' (차, tea), ''tang'' (탕, boiled water), ''jang'' (장, fermented grain juice with sour taste), ''suksu'' (숙수), ''galsu'' (갈수, thirst water), ''[[hwachae]]'' (화채, fruit punch), ''[[sikhye]]'' (식혜, sweet rice drink), ''[[sujeonggwa]]'' (수정과, persimmon punch), ''milsu'' or ''kkulmul'' (밀수, 꿀물, honeyed water), ''jeup'' (즙, [[juice]]) and [[milk]] by their ingredient materials and preparation methods. Among the varieties of ''eumcheongnyu'', ''[[Korean tea|cha]]'', ''[[hwachae]]'', ''[[sikhye]]'', and ''[[sujeonggwa]]'' are still widely favored and consumed; however, ''tang'', ''jang'', ''suksu'', and ''galsu'' had almost disappeared by the end of the 20th century.<ref name="KAFT">Introduction of Eumcheongryu, Korea Agro-Fisheries Trade Corporation</ref><ref name="Sohn Gyeong-hee">Sohn Gyeong-hee, Historical overview of Korean traditional eumcheongryu</ref>
*[[List of Korean dishes#Types of non-alcoholic beverages|List of Korean non-alcoholic beverages]]
===Alcoholic beverages===
{{Main article|Korean alcoholic beverages}}
{{seealso|Korean beer}}
[[Image:Makgeolri.jpg|thumb|A bowl of ''[[makgeolli]]'', a type of ''takju'']]
While ''[[soju]]'' (소주) is the best known liquor, there are well over 100 different alcoholic beverages such as beers, rice and fruit wines, and liquors produced in South Korea. The top-selling domestic beers (the Korean term for beer being ''maekju'') are [[lager]]s, similar to others found in Europe and Asia. The South Korean beer market is dominated by the three major brands: [[Cass (beer)|Cass]], [[Hite]], and [[Oriental Brewery|OB]]. [[Taedonggang]] (대동강) is a North Korean beer which is based in Pyongyang since 2002.<ref>Reuters, "North Korean beer: great taste, low proliferation risk", Mar 9, 2008</ref>[[Microbrewery]] beers and bars are growing in popularity after 2002.<ref>The Korea Economic Daily, 2006-12-01</ref>
''[[Soju]]'' is a clear spirit which was originally made from grain especially rice, and is now also made from [[sweet potato]]es. ''Soju'' made from grain is considered superior (as is also the case with grain vs. potato [[vodka]]). ''Soju'' is around 22% ABV and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers.
''[[Yakju]]'' is a refined pure liquor fermented from rice, with the best known being ''cheongju''. ''[[Takju]]'' is a thick unrefined liquor made with grains, with the best known being ''[[makkoli]]'' (막걸리), a white, milky rice wine traditionally drunk by farmers.<ref name="Jontongjoo">Food in Korea, "Jontongjoo - Kinds of Traditonal Liquors"</ref>
In addition to the [[rice wine]], various fruit wines and herbal wines exist in Korean cuisine. Acacia, ''[[prunus mume|maesil]]'' plum, [[Pseudocydonia|Chinese quince]], cherry, pine fruits,<!--What exactly is a "pine fruit"?--> and pomegranate are most popular. Majuang wine (a blended wine of Korean grapes with French or American wines) and ginseng-based wines are also available.
*[[List of Korean beverages|List of beverages found in Korea]]
==Korean dishes==
{{Unreferencedsection|date=June 2008}}
{{Inappropriate tone|date=December 2007}}
Korean foods are largely categorized into groups of "main staple foods" (주식), "subsidiary dishes" (부식), and "dessert" (후식). The main dishes are made from grains such as ''bap'' (a bowl of [[rice]]), ''[[Rice congee|juk]]'' ([[porridge]]), and ''[[Korean noodles|guksu]]'' ([[noodles]]).
Many Korean ''banchan'' rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of [[Jeonju]] with ''[[bibimbap]]'') either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (i.e. "[[Suwon]] galbi").
[[Korean romanization|Romanization of Korean words]] may vary widely, with g/k (eg galbi/kalbi), j/ch, d/t and b/p often used interchangeably.
===Main dishes===
====Noodles====
[[Image:Mul Naengmyeon with Mandu.JPG|thumb|right|Mul [[naengmyeon]] with [[Mandu (dumpling)|mandu]]]]
{{main|Korean noodles}}
* [[Bibim guksu]] (비빔국수) - spicy cold wheat flour noodles; extremely popular during the summer season.
* [[Naengmyeon]] (냉면, ([[North Korea]]: 랭면, ''Raengmyŏn''), "cold noodles") - this summer dish consists of several varieties of thin, hand-made [[buckwheat]] [[noodle]]s, and is served in a large bowl with a tangy iced broth, raw [[Julienning|julienned]] vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water") Naengmyeon, to distinguish Bibim Naengmyeon, which has no broth and is mixed with ''gochujang''.
* [[Jajangmyeon]] (짜장면) - a variation on a [[Chinese cuisine|Chinese]] noodle dish that is extremely popular in Korea. It is made with a black bean sauce that is usually fried with ground pork or seafood and a variety of vegetables including zucchini and potatoes. Usually ordered and delivered, like pizza.
* [[Kalguksu]] (칼국수) - boiled flat [[noodle]]s, usually in a broth made of [[anchovy|anchovies]] and sliced [[zucchini]].
* [[Ramyeon]] (라면) - a spicy variation of Japanese [[ramen]], usually cooked with vegetables and meats.
===Subsidiary dishes===
====''Banchan'' (side dishes)====
[[Banchan]] (반찬) is a term collectively to refer to side dishes in Korean cuisine. Soups and stews are not considered as [[banchan]].
[[Image:Korean.cuisine-Bulgogi-01.jpg|thumb|right|''[[Bulgogi]]'', a grilled Korean dish]]
'''''[[Gui]]''''' (grilled dishes) are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetarian ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ''[[ssamjang]]'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''[[galbi]]'', whose name is originally ''galbi gui''.
:*[[List of Korean dishes#Grilled dishes|List of grilled dishes commonly found in Korean cuisine]]
'''
'''''[[Jjim]]''''' (찜) and '''''[[Seon (food)|seon]]''''' (선) (steamed dishes) are generic terms referring to steamed or boiled dishes in Korean cuisine. However, the former is made with meat or seafood-based ingredients marinated in ''[[gochujang]]'' or ''[[ganjang]]'' while ''seon'' is made with vegetable stuffed with fillings.
:*[[List of Korean dishes#Steamed dishes|List of steamed dishes commonly found in Korean cuisine]]
'''''[[Hoe (dish)|Hoe]]''''' ({{IPA2|hö}} 회) (raw dishes): although the term originally referred to any kind of raw dish, it is generally used to refer to ''saengseonhoe'' (생선회, raw fish dishes). It is dipped in ''[[gochujang]]'', [[mustard sauce]], or soy sauce with [[wasabi]], and served with lettuce or [[perilla]] leaves (깻잎).
:* [[List of Korean dishes#Raw dishes|list of raw dishes commonly found in Korean cuisine]]
[[Image:Korean.food-Bindaetteok-01.jpg|thumb|right|''Bindaeddeok'']]
'''''[[Jeon (food)|Jeon]]'' (or ''buchimgae'')''' are savory pancakes made from various ingredients. Chopped [[kimchi]] or [[seafood]] is mixed into a wheat flour-based batter, and then fried in an oiled pan. This dish tastes best when it is dipped in a mixture of soy sauce, vinegar, and red pepper powder.
:*[[List of Korean dishes#Jeon|List of ''Jeon'' dishes commonly found in Korean cuisine]]
[[Image:Korean.food-Namul-02.jpg|thumb|left|''Namul'']]
'''''[[Namul]]''''' may be used to refer to either ''saengchae'' (생채, literally "fresh vegetables") and ''sukchae'' (숙채, literally "heated vegetables"), although the term generally indicates the latter. ''Saengchae'' is mostly seasoned with vinegar, [[chili pepper]] powder, and salt to give a tangy and refreshing taste. On the other hand, ''sukchae'' (숙채) literally means "heated vegetables" and is [[parboil]]ed and seasoned with soy sauce, [[sesame oil]], chopped garlic, or sometimes chili pepper powder.
:*[[List of Korean dishes#Namul|List of ''Namul'' dishes commonly found in Korean cuisine]]
===Korean snacks===
[[Image:JJ 075.jpg|thumb|right|Closeup of ''[[gimbap]]'']]
In South Korea, snack food may be purchased from street carts during the day, where customers may eat standing beside the cart or have their food wrapped up to take home. At night, many streets are filled with small tents that sell inexpensive foods, drinks, and alcoholic beverages. Seasonal snacks include ''[[patbingsu]]'', a refreshing iced treat eaten in the summer, and warm soup, ''[[gimbap]]'', ''[[hotteok]]'', and ''[[bungeoppang]]'', which are enjoyed in the [[Autumn|fall]] and winter.
*[[List_of_Korean_dishes#Snacks|List of snacks commonly found in Korean cuisine]]
===''Anju'' (side dishes accompanying alcoholic beverages)===
* [[Anju (food)|Anju]] (안주) is a general term for a Korean side dish consumed with alcohol (often with ''[[soju]]''). It is commonly served at bars, ''[[Karaoke box|noraebang]]'' (karaoke) establishments, and restaurants that serve alcohol. These side dishes can also be ordered as appetizers or even a main dish. Some examples of ''anju'' include steamed squid with ''gochujang'', assorted fruit, ''[[dubu kimchi]]'' (tofu with kimchi), peanuts, ''[[oden]]g''/''ohmuk'', ''sora'' (소라 (a kind of shellfish popular in street food tents), and ''nakji'' (small octopus). Soondae is also a kind of anju, as is ''samgyeopsal'', or ''dwejigalbi''. Most Korean foods may be served as ''anju'', depending on availability and the diner's taste. However, ''anju'' are considered different from the ''banchan'' served with a regular Korean meal.
** [[Jokbal]] (족발): pig's feet served with ''[[saeujeot]]'' (salted fermented shrimp sauce)
===Desserts===
[[Image:Tteok.jpg|thumb|right|''[[Tteok]]'']]
[[Image:Korean.food-Yakgua-Yugua-Insadong.jpg|thumb|right|Various ''[[hahngwa]]'']]
* [[Tteok]] (떡) - chewy rice cakes made from either pounded rice (메떡, ''metteok''), pounded [[glutinous rice]] (찰떡, ''chaltteok''), or [[glutinous rice]] left whole, without pounding (약식, ''yaksik''). Is is served either cold (filled or covered with sweetened [[mung bean]] paste, [[azuki bean]] paste, [[raisin]]s, a sweetened filling made with sesame seeds, mashed [[azuki bean]]s, sweet pumpkin, beans, jujubes, pine nuts, and/or honey), usually served as dessert or snack. Sometimes cooked with thinly-sliced beef, onions, oyster mushrooms, etc., and served as a light meal.
** [[Songpyeon]] (송편) - chewy stuffed ''tteok'' (rice cake) served at ''Chuseok'' ([[Mid-Autumn Festival]]), and decorated with [[pine]] needles. [[Honey]] or another soft sweet material such as sweetened sesame or black beans, or [[azuki bean]]s are used as fillings.
** [[Yaksik]] (약식) - a dessert made with [[glutinous rice]], chestnuts, pine nuts, jujubes, and a small amount of sugar.
** [[Chapssaltteok]] (찹쌀떡) - a variety of ''tteok'' filled with [[sweet bean paste]]. Similar to Japanese [[Mochi (food)|mochi]].
* [[Hangwa]] (한과) - general term referring to Korean traditional [[confectionery]]. The ingredients of ''hahngwa'' mainly consists of [[grain]] [[flour]], [[honey]], ''[[yeot]]'', and sugar, or of fruit and [[edible root]].
** [[Yugwa]] (유과) - made by frying and kneading like the literal meaning of the term.
*** [[Maejakgwa]] (매작과) - ring-shaped confection made of [[wheat flour]], [[vegetable oil]], [[cinnamon]], [[ginger]] juice, ''[[jocheong]]'', and [[pine nuts]].
** [[Suksilgwa]] (숙실과) - made by boiling fruits, ginger, or nuts in water and then reformed into the original fruit's shape, or other shapes.
** [[Gwapyeon]] (과편) - [[jelly]]-like confection made by boiling sour fruits, starch, and sugar.
** [[Dasik]] (다식), literally "eatery for [[tea]]." It is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujubes.
** [[Jeonggwa]] (정과)
** [[Yeot gangjeong]] (엿강정)
** [[Yeot]] (엿) - a [[Korea]]n traditional [[candy]] in [[liquid]] or [[solid]] form made from steamed [[rice|normal rice]], [[glutinous rice]], [[Commercial sorghum|glutinous kaoliang]], [[corn]], [[sweet potatoes]] or mixed grains. The steamed ingredients are lightly [[fermented]] and boiled in a large pot called ''sot'' (솥) for a long time.
==Korean restaurants abroad==
Korean restaurants are usually available in areas with large Korean populations. Common examples include [[Koreatowns]] situated in other countries. Restaurants run by the North Korean government have opened in [[China]], [[Mongolia]], [[Cambodia]], [[Thailand]], and [[Vietnam]].
==Notes==
{{reflist|3}}
==References==
<div class="references-small">
*Baek Un-hwa (백운화). Inje Food Science Forum (인제식품과학 FORUM), "Part 3 Status quo and prospect about the industrialization of Korean traditional beverages (제 3 주제 전통 음청류의 산업화 현황과 전망)" taken from http://www.dbpia.co.kr/view/ar_view.asp?arid=499897 on 2008-06-15. pp. 75~95.
*Cost, Bruce. ''Asian ingredients: a guide to the foodstuffs of China, Japan, Korea, Thailand, and Vietnam''. New York: Harper Perennial, 2000. ISBN 0-06-093204-X
*Food in Korea, "Jontongjoo - Kinds of Traditonal Liquors" taken from http://www.foodinkorea.org/eng_food/korfood/korfood10_3.jsp
*Fritscher, Lisa. "Korean Food Basics: What You Might Find On A Korean Food Menu" taken from http://www.lifescript.com/channels/food_nutrition/food_for_thought/korean_food_basics.asp?page=1 on 2007-11-17.
*Herskovitz, Jon. [[Reuters]], "North Korean beer: great taste, low proliferation risk", Mar 9, 2008, taken from http://www.reuters.com/article/inDepthNews/idUSSEO35306620080310?feedType=RSS&feedName=inDepthNews&rpc=22&sp=true
*Hopkins, Jerry. ''Extreme Cuisine: The Weird & Wonderful Foods that People Eat'', Signapore: Tuttle Publishing, 2004.
*Korea Agro-Fisheries Trade Corporation. "Introduction of Eumcheongryu" taken from http://www.foodinkorea.org/eng_food/korfood/korfood9_1.jsp on 2008-05-22.
*[[Korea Tourism Organization]]. "Experience Royal Cuisine" taken from http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=256873 on 2008-06-13.
*''Koryǒsa'', ''The History of the Koryǒ Dynasty'', Seoul, 1990.
*[[National Assembly of the Republic of Korea]]. "King Sejong's Humanism" taken from http://korea.assembly.go.kr/history_html/history_07/jos_E_02.jsp on 2008-06-10.
*O'Brien, Betsy. ''Let's Eat Korean Food''. Elizabeth, NJ:Hollym, 1997. ISBN 1-56591-071-0
*Pettid, Michael J., ''Korean Cuisine: An Illustrated History'', London: Reaktion Books Ltd., 2008.
*Sohn Gyeong-hee (손경희). Inje Food Science Forum (인제식품과학 FORUM), "Part 1 HIstorical overview of Korean traditional eumcheongryu (제 1 주제 한국 전통 음청류의 역사적 고찰)" taken from http://www.dbpia.co.kr/view/ar_view.asp?arid=499897 on 2008-06-16.
*[[The Academy of Korean Studies]]. "농사직설(農事直說), Nongsa jikseol" taken from http://www.aks.ac.kr/glossary/glossary_detail.asp?g_code=1498&page=19&c_code=&search_field=&keyword=&order=g_korean&kanada=1 on 2008-06-10.
*[[The Chosun Ilbo]]. "Hanjeongsik, a full-course Korean meal" taken from http://english.chosun.com/english/contents/magazine/2001/Cuisine200111_1.html on 2008-06-11.
*The Korea Economic Daily, "Brew master.. the only beer in the world" (브루 마스터 .. 세계 유일의 맥주) taken from http://www.hankyung.com/news/app/newsview.php?aid=2006120107501<ype=1&nid=101&sid=011612&page=1
*Yi Kyubo, Tongmyǒng-wang p'yǒn' (The lay of King Tongmyǒng) in ''Tongguk Yi Sangguk chip'' (''The Collected Works of Minister Yi of the Eastern Country''), Seoul, 1982.
*Yi Tǒngmu, ''Sasojǒl'' (''Elementary Etiquette for Scholar Families''), quaoted in Sources of Korean Tradition, Volume Two: From the Twentieth Centuries, ed. Yǒongho Ch'oe, Peter H. Lee and W. Theodore de Bary. New York, 2000.
*Yu Jisang (유지상). "How about today? ''Pojangmacha'', outing at night" (오늘 어때? 포장마차 ‘밤마실’) taken from http://article.joins.com/article/article.asp?ctg=20&Total_ID=3147231 on 2008-06-13.
== See also ==
{{Commons|한국 요리|Korean cuisine}}
{{cookbook}}
*[[Asian cuisine]]
*[[List of Korean dishes]]
==External links==
*[http://www.foodinkorea.org/eng_food/index.jsp Food in Korea] at the Korea Agro-Fisheries Trade Corporation
*[http://www.trifood.com/food.html Korean Food Recipe and Pictures] at trifood.com
*[http://english.tour2korea.com/05food/ArtOfEating/quick_referance.asp?kosm=m5_5&konum=3 Official site of Korea National Tourism List of Korean Food]
*[http://www.cp-pc.ca/english/southkorea/eating.html Eating the Korean way] at the Cultural Profiles Project (Canada)
*{{ko}} [http://www.encyber.com/search_w/category.php?gd=ed&cd=0403020703&p=1 List of articles about Korean cuisine] at the [[Doosan Encyclopedia]]
*{{ko}} [http://100.empas.com/dicsearch/pcategory.html?s=K&i=1215 Categories of Korean cuisine] at the [[Empas]] / [[EncyKorea]]
===Korean restaurant links===
*[http://www.koreanrestaurant.biz/ US & Canada Korean Restaurant Directories ]
*[http://www.koreanrestaurantsusa.com/ US Korean Restaurant Guide ]
*[http://www.ahkorea.com/ Europe Korean Directoy - Find Korea close to you! ]
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[[id:Kuliner Korea]]
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