Korean cuisine, although arguably less well known internationally than either Chinese or Thai cuisine, is among the tastiest and healthiest in Asia and certainly should not be under-rated.
I have only visited Seoul in South Korea once but my ten days there were memorable on account of the very tasty food I enjoyed.Additionally I have eaten Korean food on a number of occasions in UK, Singapore and Malaysia and have thoroughly enjoyed my meals in Korean eateries.
Of course you do not have to travel to East Asia to get Korean food, to the best of my knowledge there are a dozen or more Korean restaurants in London and probably a few others in the larger provincial cities.I would anticipate there would be some Korean restaurants in the major Indian cities as well.
In common with most other countries in Asia dining-out in Korea can range from delectable first-class food in a deluxe hotel in Seoul to a small bowl of steamed mussels accompanied by a bottle of Soju - the local distilled liguor made from potatoes or a bowl of noodles at a noisy, busy, but inexpensive, road-side stall.
Street stalls in Seoul do provide an inexpensive yet delicious way to sample Korean culinary delicacies. Korean meals can also be obtained in the expensive Kisaeng (Korean Geisha) houses, the Tabang or coffee shop and most of the major hotels also serve Korean food. English is widely spoken in international hotels and in some of the major restaurants in Seoul.
Regardless of where you dine you will soon discover that one’s of the Korean’s greatest passions is their devotion to eating. These has been a lot of cross-cultural exchange with both China and Japan and these influences show-up in Korean cuisine which is highly seasoned. Unlike Chinese dishes, however, Korean food is not served as separate courses but are placed on the table at the same time. A spoon and chopsticks are used when eating.
Korean beer and Soju are popular drinks with dinner. Green tea, citron tea and ginger tea are both popular forms of tea whilst, Hwach’ue served as refreshments with dessert, are traditional, refreshing, fruit drinks. Popular Korean beverages also include makkolli (unrefined rice wined) and ch’ongju (refined rice wine).
Boiled rice, or rice mixed with barley, corn or other grains, is essentially the staple of the Korean diet whilst soup (known as kuk or t’ang) is commonly served as part of a meal. Ingredients can include the likes of meat, fish, vegetables, seaweed, clams and the internal organs of cows and pigs.
^^^^Korean dishes
The most famous Korean dish is undoubtedly Kimchi, fermented vegetables such as Chinese cabbage leaves highly seasoned with hot pepper powder, chopped raddish, salt, sugar and garlic. This pungent appetiser is served at practically all Korean meals and if a Frenchman cannot live without cheese, a Korean cannot live without Kimchi.
Pulgogi is another well-known delectable Korean speciality much favoured by Western visitors, as well as Korean diners. Pulgogi means ’’fire-beef’’ and translate as ’’ Korean barbecue’’. Thin slices of beef are marinated in a sauce made of soy sauce, sesame oil, garlic and other seasonings and cooked over a hot charcoal grill at your table.
Kalbi is also popular dish and comprises short ribs of beef or pork and cooked in the same manner as pulgogi, it too seems to be very much to the taste of Western visitors to Korea.
Shinsollo is a delicious mix of meat, fish, vegetables and bean curd simmered in a beef broth over a charcoal brazier at the table.
Pibimpap is made from cooked rice mixed with tiny bits of meat, seasoned vegetables and eggs. If you are brave enough if can be eaten with Koch’u’jang - a fiery, red-pepper sauce.
Sallongt’ang is a rice beef noodle soup, seasoned with sesame seeds, salt, pepper, spring onion and sesame oil. It is generally served with rice as the main meal and accompanied by various side - dishes.
Mandoo comprises steamed dumplings stuffed with meat and vegetables and is a perennial favorite among local diners.
A great favourite during warm weather is Naengmyon, which literally means ’cold noodles’. Some paper thin buck wheat noodles are served in a cold beef broth with the likes of chopped scallions, shredded radish and cucumbers, sesame - seeds and thin slices of lean beef. Appropriate condiments are hot mustard .
Other popular Korean specialities include Pajon which are spring onion pancakes and tubu, tofu bean curd which is very common. Ttok or traditional rice cakes are popular during worship ceremonies and for holidays whilst Samgyet’ang (Ginseng Chicken Soup) goes down well with the health - conscious Koreans. Quite a volume of raw fish is also consumed in sushi type forms and salted fish is also much appreciated by Koreans
There you have it - the low down on Korean food in Seoul- undeniably one of Asia’s most interesting cuisines! Try it if you have the chance !
INFORMATION
Korean National Tourism Organization
https://knto.orkr/index-l.html