13 Facts About Korean cuisine


Korean cuisine has evolved through centuries of social and political change.

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Korean cuisine is largely based on rice, vegetables, seafood and meats.

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Traditional Korean cuisine meals are named for the number of side dishes that accompany steam-cooked short-grain rice.

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Korean royal court cuisine once brought all of the unique regional specialties together for the royal family.

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The Sino-Korean cuisine word for "tax" is a compound character that uses the character for the rice plant.

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All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs.

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Korean cuisine'sllfish is widely eaten in all different types of preparation.

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Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes.

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That is because as ginseng is the main ingredient of the soup Korean cuisine decided to reverse the first two syllables of the name putting ginseng first.

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Noodles or noodle dishes in Korean cuisine are collectively referred to as guksu in native Korean or myeon in hanja.

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Consequently, Korean cuisine beers are lighter, sweeter and have less head than their Western counterparts.

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Taedonggang is a North Korean cuisine beer produced at a brewery based in Pyongyang since 2002.

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Since the Joseon Dynasty, Buddhist Korean cuisine has been established in Korea according to regions and temples.

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