Korean Food: What You Probably Didn’t Know About

What Makes Korean Food Fascinating

Korea, in spite of being geographically situated between two strongly influential Asian giants (China and Japan), has maintained its own unique cuisine. Knowing about them helps broaden our appreciation for this tiny nation’s fighting spirit. Generally, Korean food is hot and spicy. Fermented red chili paste or gochujang is a major ingredient.

Korea is wood-poor, hence, their chopsticks are not of that make. They use metal chopsticks, shorter than that of the Chinese and not pointed as the Japanese’s. They also use spoon for soups and rice. They use stone and glazed earthenware pots for cooking. Not woks as the Chinese do.

There are four fascinating food details that set apart Korean eating preferences. Two of them – eating live octopus and dog meat. The last detail is as old as antiquity mostly in the hot summer months. A portion of the modern Korean population has banned the practice though. Also, Koreans enjoy a kind of raw meat preparation called hoe. Yukhoe is minced beef served raw with other ingredients like pepper, onions, garlic and sesame oil, among others. Another interesting detail is that Korea observes an annual holiday on the first Cow Day of the lunar New Year. This day no cattle is killed or consumed.

Unlike Western meals that are served in multiple courses, a Korean table is set with all the dishes to be served together.

Experience More Korea in Bellevue

Enjoy Korean classics at Seoul Hot Pot, your Bellevue Korean restaurant, and know more fascinating details about Korean dishes, eating preferences, and food culture.