prof maurice - 2

Korean Culture

Korean Culture is absorbing and full of ideal traditions. The culture hardly runs out of amazing, and it is considered an enchanted place where one can find both perfect harmony and accord, but with some unfortunate instances of war and tragedies. Korea as a country is a sizeable peninsula located at the Eastern side of Asia amidst China and Japan. It is separated from Japan by the East Sea while to the west it’s separated from China by the yellow sea. Korea is a divided nation, a phenomenon that launched itself after the Second World War 1948 when it was alienated at the 38th parallel. The separation left the two sides on the bridge of war; however, culture and traditional values have bonded the two countries over the years. Despite the division, both countries share the same customs and traditions which include music, dance, crafts, painting, literature, and food which form the main aspects of Korean culture. Of significant interest to this paper is the Korean Food which will create a major discussion in this essay.

Since the ancient times, the Yellow and East seas surrounding Korea has always provided the nation with various types of sea foods such as tuna and king crab alongside a moist, fertile soil, suitable for growing rice and other grains. As such, Koreas have always fed on the products of land and sea for centuries. Food growing began thousands of years ago when they began cultivating rice, soybeans, and red beans among other grains. They were also experienced in the production wine and frequently used oil and honey in cooking their foods. The invasion by Chinese and Japanese since the 14th century through the 20th century led to the introduction of culinary on Korea that exists up to date. Like the invading nations, Koreans began eating rice in nearly every meal with the frequent use of chopsticks made of metal and not wood, unlike Japanese and Chinese. Historically, unlike Chinese and Japan, Korea was never a drinking country. Koreans used pure water, unlike Chinese and Japanese who boiled water for drinking thus giving them an opportunity to discover beverages such as ginger drinks, wines, and spirits (Kim and Lyu 89).

In essence, Korean foods are unique, glamorous, and distinct. The most distinctive feature of Korean food is the spiciness through which combinations such as red pepper, soy sauce, green onions, bean paste, ginger, garlic, vinegar, and wine among other ingredients have been used to enhance Korean foods (Jung, and Eun-Raye 285). Korean diet utilizes much grains and vegetables which provide a healthy and well-balanced food with reduced calories and low fat. Korean foods have numerous side dishes such as broiled beef, fish, beans soup, and cabbage (Kimchi) among other steamed vegetables. A complete Korean meal is known as “Hanjoungshik” which consists of grilled fish, steam short ribs, vegetable dishes, steamed rice, soup and “kimchi.” Koreans also value meat dishes, popularly known as the Korean Barbecue. This dish is usually marinated in soy sauce, garlic, ginger, and sugar among other ingredients and cooked over a fire. Soups are also part of Korean meals which vary in taste and potency. Historically, Korean soups emerged as a result of famine and cold weather whereby ancestors made soup out of beef bones when they ran short of food and when they needed a hot soup to protect them from cold weather. Korean food also constitutes of vegetable dishes that are traditionally eaten more with rice in main meals than with meat ((Jung, and Eun-Raye 289).

In conclusion, Korean culture and traditions remain to unite both North and South Korea despite the separation as both share the same customs. Among its popular culture is the Korean food which primarily comprises of sea foods and grains mainly rice which is eaten with nearly every meal. The spiciness of Korean food gives it its distinctive feature through which a combination of ingredients is used to enhance the food. Koreans foods consist of various vegetables and soups all of which vary in taste and used differently with different meals. Korean proximity to the sea and a distinguished climate has for centuries made Korean foods to existing in abundance.

Works Cited

Kim, H. S., & Lyu, E. S. (2012). Importance and satisfaction with Korean food for foreigners living in Busan with regard to nationality. Korean journal of food and cookery science, 28(2), 89-96

Jung, Hyun-Young, and Eun-Raye Jeon. "Preference for Korean food and satisfaction of dormitory food service by Chinese students studying at Mokpo National University." Journal of the Korean Society of Food Science and Nutrition 40.2 (2011): 283-289.