Friday, May 09th 2008

Although many ingredients used in Korean cooking are widely used in surrounding countries like Japan and China the style, preparation, and taste are different. Korean cuisine is known for its variety of fermented vegetables, soups, seafood, and barbequed meats. Like many other East Asian countries, rice plays a dominant role. Although many sweet treats are made in the country, dessert is usually sliced fresh fruit.

For those not familiar with Korean dishes many can be quite pungent and/or spicy. Red chile peppers, sesame oil, and fermented vegetables are used often in many dishes.

Multiple coarse meals do not exist in Korea. Everything except for dessert is served all at once on the table. At most tables you will usually find an array of small dishes filled with a variety of fermented and pickled vegetables to go along with the rest of the meal. You can usually enjoy this experience at many Korean restaurants found throughout the world. Some restaurants even have small barbeque grills for the table where you can grill small pieces of meat.

Korea's claim to fame in the culinary world is kimchi, fermented, salted, and pickled foods, and is considered their national food. Kimchi does not come in just one style, there are many different varieties and versions throughout the regions. The most widely known version throughout the world is made with cabbage. Kimchi can be very pungent from the fermentation and many people are hesitant to try it because of this. Not to mention many types are spicy as well. However, the taste is not as bad as the smell.

Korean barbeque is also popular in and outside of Korea. Strips of meat are marinated in soy sauce, green onions, sesame oil, sugar, and garlic for one or more days before cooking over a hot charcoal fire.

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