Korean gastronomy

Principal components of Korean gastronomy

약식동원 - Yak Sik Dong Won is the core of the Korean gastronomy: eating serves at the same time to nurture and to preserve health. In Korea, daily meals are considered to be the best medicine.

  • Bibimbap
    Very popular dish based on rice and various ingredients - more than 5 vegetables. It is recommended by numerous nutritionists as an ideal dish for the assimilation of phyto-chemicals.
  • Doenjang
    Fermented soy paste, the most essential condiment of Korean cookery for more than two thousands years. It is rich in flavonoids, linolic acid, vitamins, minerals and hormones. It is anticancer and prevents cardio-vascular disease. Contrary to the Japanese miso, the doenjang preserves its properties regardless of cooking time.
  • Gochujang
    Fermented red pepper paste. It is made of dried red pepper, salt, fermented soy, wheat germ and cereals. The choice of the cereal varies according to region. The Gochujang with glutinous rice is considered the best, due to its creaminess and its flavour.
  • Insam ginseng
    Originating in North-east Asia, this plant is used for its medicinal properties. The Korean Insam is estimated to possess more efficiency than others, especially for better stress/fatigue resistance and fast restoration of physical capacity and intellectual concentration.
  • Jeot
    Fermented condiment based on fish or other seafood. It is an important ingredient for the preparation of Kimchi because of its salty and rich taste.
  • Kimchi
    Traditional lacto-fermented side-dish. The New York Times has selected Kimchi as one of the healthiest dishes of the world for its anticancer effect among others.
    Our home-made kimchi are paired with dishes to achieve perfect flavour combinations.
  • Pyogo
    Edible mushroom originating from North-east Asia. It contains high levels of vitamins B2 and PP, an antitumor substance, as well as lentinane, which may reduce cholesterol.
    In Korean cuisine, the pyogo is widely used to enrich the taste of dishes.
  • Soujeo
    Means "cutlery" - a spoon sout ga lak and a pair of chopsticks jeot ga lak only. Contrary to the Chinese and the Japanese, Koreans use both the spoon and the chopsticks for a meal. Traditionally these are made of silver or bronze, but stainless steel is more common nowadays.
  • Yuja
    Citrus fruit originating from the East Asia. Considered to be a hybrid of the wild mandarin and the Ichang lemon, the yuja contains vitamin C and three times more antioxidants than lemons. It is used as a remedy for cold and winter illness. Koreans consume Yuja in a form of tea or as an ingredient in traditional desserts.

The art of the Korean table

The Korean haute cuisine serves each person on an individual table.

The meal starts when the oldest person takes his cutlery.

The spoon is placed on the left of the chopsticks.

The rice and the soup must be consumed solely with the spoon, and the dishes and side-dishes with the chopsticks.

It is impolite to take the rice or soup bowl to the mouth.

The chopsticks must be adjusted without tapping on the table..

It is inappropriate to make sound while eating, or to chew with mouth opened.

To speak, it is recommended to cover your mouth with hand.

It is not allowed to leave the table before other people finish eating.

The alcohol glass must be hold with both hands when a person serves you. With the people older than you, it is proper to turn your head to drink.

The glasses of companies must be refilled as soon as they become empty.