Do's and don'ts of eating Korean food?

Eating from a bowl is bad manners

Koreans usually use stainless steel chopsticks with flat tips. Chinese and Japanese people have the habit of holding up their rice bowls to eat, but Koreans regard this behavior as unruly. Also, they are not allowed to touch the bowl with their mouths. The bowl sits on the table with a round bottom and a lid, and there is no handle for you to hold it in your hand. The heat that the rice transfers to the bowl makes it reasonable not to touch it. As for the lid, you can take it off and leave it on the table.

Because in the Korean concept, "you eat and no one to steal, why do you want to grab the bowl not to let go? Is not worried about others to steal your food?" Therefore, the bowl must be placed on the table, with a spoon bite by bite to eat, and at this time, the other hand will have to obey, since the bowl is not carried, the left hand must be obedient, honestly hidden under the table, not on the table "show your hand". The right hand must first pick up the spoon, from the water kimchi in a mouthful of soup, and then eat a mouthful of rice with the spoon, and then a mouthful of soup, and then eat a mouthful of rice, then you can eat anything you want. This is the order in which Koreans eat. Spoon is more important than chopsticks in Korean eating life, it is responsible for serving soup, fishing for vegetables in the soup, loading rice, and when not in use, it has to be set on the rice bowl or other eating utensils. And chopsticks? It's only responsible for picking up vegetables. No matter how much the bean sprouts in your soup bowl can't be fished out with a spoon, you can't use chopsticks. This is firstly a matter of etiquette, and secondly, the soup may run down the chopsticks and onto the table. When the chopsticks are not being used, the traditional Korean practice is to place them on the table to your right, with the two chopsticks together, two-thirds on the table and one-third off the table, to make it easier to pick them up and use them again.

Korean cuisine order of order is first barbecue meat and vegetables, it is recommended to eat beef tongue and beef is very tasty, authentic eating method is to eat with lettuce rolled

Then it is a cold dish, Korean spicy cabbage and raw beef is delicious

Then it is a hot dish, spicy cabbage stir-fry beef, cabbage and roasted seasonal vegetables, teppan tofu is very classic

Then it is the main course and soup, stone pot bibimbap (veggie most), hot pot noodle, hot pot noodle, hot pot noodle, hot pot noodle, hot pot noodle, hot pot noodle, hot pot noodle, hot pot noodle, hot pot noodle, hot pot noodle, hot pot noodle.

And then the main dishes and soups, stone pot bibimbap (the most authentic), hot pot noodles, cold noodles, soy sauce soup are good

Lastly, you see if you want sweets, such as the Korean rice cake (bean paste filling is delicious)

What else should you pay attention to when inviting Korean guests to dine?

Koreans have a habit when dining: they don't talk loudly, chew in a low voice, and try not to talk about business topics. They believe that eating is a time for rest and enjoyment, and they try not to mention the topics that hurt their brains. When pouring wine for elders, you have to use both hands, and when you drink, you have to cover your hands sideways to show your respect. Interestingly, if you see the Koreans pour you a cup of white wine 7 points full, do not mind, this is out of the "surplus is full" Confucian concept, covering the blessing of revelation of the meaning; and, they only pour wine for others, their own glass is not poured, "persuade, persuade! ", they can only drink after people have persuaded and helped pour the wine.

Korean food etiquette

Utensils

Chopsticks, bowls and spoons in love

Let's start with the cutlery. South Korea, on the other side of the Bohai Bay, uses the same chopsticks as we do, which makes a lot of "peasants" who are eager to shuffle their feet ashore in front of the fashion not as awkward as facing the knife and fork of Western food. Therefore, the western food in people's impression is always elegant place, while Korean cuisine can enter the public life.

However, in the Korean cuisine on the table, see the chopsticks are mostly metal products, such as Pear Blossom Garden, guests use all stainless steel chopsticks, length than Chinese chopsticks 2 cm shorter than the diameter of 1 millimeter, pick up the heavy, like a child to take the chopsticks, how to adjust the shape of the hand are difficult to adapt. Ask the waiter, the answer is that the metal chopsticks suitable for clamping barbecue food, sharp, hygienic, durable, and not like the bamboo chopsticks as easy to wear and tear, and no use of disposable chopsticks caused by the waste of the problem.

Another example of rice bowls, Korean rice bowls like monks in the hands of the bowl, flat round shape, the size of the palm of the hand, can be hand-held and eat, and bone dishes, seafood dishes are also the same, just the size of the difference. The spoon is not placed in the bowl, but with chopsticks on the side of the wooden chopstick holder, chopsticks are only responsible for clip vegetables, and pick rice, fishing soup is the patent of the spoon.

Customs

BBQ with lettuce

In Danyang Korean restaurant, put on the table for guests to use not only the size of the knife and fork, there are scissors, can be cut according to the texture of the meat, in order to barbecue cooked evenly, and the eating method of the wonderful thing is that you must eat with lettuce wrapped in a few slices of garlic, shredded bell peppers, and dipped into the mouth with a little bit of red sweet and spicy sauce. The best thing about eating it is that it must be wrapped in lettuce, with some sliced garlic and shredded green pepper, and dipped in a little red sweet sauce. Similar to the Beijing duck eating method, but no roast duck fat, but a kind of fresh sweet smooth flavor.

And in Korean cuisine, kimchi due to the cost is not high, in addition to the special exquisite varieties, most restaurants are provided free of charge, the guests arrived that there are four or five plates of kimchi on the table, although not flashy and sumptuous, but can also be appetizing to increase the aroma. Kim Kwon Chul said, grilled meat with lettuce, kimchi into the dish, this light and not greasy, low sugar and low-fat diet is enough to reflect the Korean people thrifty and practical, pay attention to the spirit of nutrition.