Food & Dining

Steamed rice is Korea's staple food. Rice in Korea is a little sticky, which is different from rice in Southeast Asia. 'Bulgogi' (roast meat), 'Kimchi' (fermented cabbage) and ‘Bibimbop’ (rice food mixed with vegetables and seasonings) are well known for their great taste and nutrition. However, if you enjoy Western food, many restaurants in the Itaewon area specialize in steaks, fast food, Italian, and even Mexican food.

The traditional Korean meal has many side dishes, a bowl of rice, and soup. Although rice is the staple grain, there are a variety of side dishes that change depending on the season and region. Rice, soup, and side dishes are served together, and it is common practice to share dishes.

Due to the availability of many unique ingredients, Korea has developed a distinct style of cooking when compared to its neighboring countries. Many Korean dishes, such as fermented soybean sauce, bean paste and Kimchi, are the result of the need to keep food fresh.

Koreans usually eat vegetables raw, although there are special vegetables that are cooked. Other types of food are almost always cooked.

Koreans have also developed many ways of brewing grains to make alcohol. Popular materials for brewing are the five grains (rice, barley, wheat. millet and bean), flower petals, fruits, roots, etc.

Seasonal cereals, vegetables and fruits are eaten for their nutrients and unique tastes. Using the wide assortment of food available each season, Koreans have developed ways to overcome both hot and cold weather.

While dining (especially in the presence of a older person), conversation should be kept to a minimal. It is also considered impolite to stir neatly arranged foods with chopsticks. As in many Asian countries, it is considered impolite to pour your own alcohol. In most Korean restaurants, you don't need to pay for extra side dishes. Tipping is also not expected in most Korean restaurants.