Foods, Drinks, and Dining Etiquette in South Korea 

  

  Hello everybody, I hope you've got an excellent day today. At this moment we will be explaining food, drinks, and dining etiquette in South Korea. I hope you're ready. So here we go! 

Food in South Korea

1. Hoddeok (Sweet syrupy pancakes)

        Hoddeok or Hotteok is a sweeter version of pancake and one of the most popular Korean street food. It's a perfect dish to eat during the winter season. It is that fulfilled with cinnamon, sugar, and some pieces of peanut and fried on a griddle. It's crunchy on the outside and soft on the inside. 

2. Bulgogi (Marinated beef barbeque)

        A juicy, savory dish of grilled marinated beef, bulgogi is one among the popular Korean meat dishes throughout the universe. It is often grilled with garlic and sliced onions to add up flavor to the meat. The meat is wrapped in lettuce also traditionally eaten with ssamjang (a thick, red spicy paste). 

3. Samgyeopsal (Pork strips)

        One of the popular Korean dishes in South Korea, samgyeopsal consists of grilled slices of pork belly meat that aren't marinated or seasoned. They are commonly dipped in a seasoning made of salt and pepper mixed in sesame seed oil and then wrapped in lettuce along with grilled slices of garlic, grilled of slices of onion, shredded green onions, and kimchi. It is one of the most common dishes found in any Korean restaurant throughout the universe. 

4. Japchae (Stir-fried noodles)

       Usually served as a dish during mealtimes like birthday or anniversary. Japchae is a traditional Korean noodle dish made from stir-fried sweet potato, thinly shredded vegetables, beef, and a hint of soy sauce and sugar. Depending on the cooks, additional ingredients like mushrooms are added to the dish. Japchae recognized for its sweet and flavorful taste and it's soft has some chewy texture. 

5. Kimchi (Fermented vegetables)

        One of the oldest and doubtless the most essential dishes in Korean cuisine, Kimchi actually a spicy and sour dish made up of fermented vegetables. It is prepared with various kinds of ingredients, but the most common main ingredients are cabbage. Kimchi is popular among foreigners for its unique flavor, as well as it's high nutritional value, fiber content, and low-calorie content. However, for Koreans, it is the most popular side dish thanks to their culture. Without kimchi, dinner is considered incomplete.

6. Ddukbokki (Spicy rice cake)

        Ddukbokki also spelled tteobokki, which is a common spicy Korean food made of cylindrical rice cakes, triangular fish cake, vegetables, and sweet red chili sauce. It is often sold by Pojangmacha (street vendors). People enjoy ddubokki for the combination of spicy and sweet flavors. 

7. Sundubu-jjigae (Soft tofu stew)

        Served in a large stone bowl. sundubu-jjigae is a common spicy Korean stew generally made of dubu (tofu), vegetables, mushrooms, seafood, beef or pork, and gochujang (chili paste). Depending on the chef and region, some ingredients are removed, substituted, or added to the mic. Though different variations exist, traditionally, a raw egg is placed on top of the stew and mixed with the soup before serving to add additional flavor to the dish. 

8. Bibimbap (mixed rice)

        Bibimbap is essentially a bowl of mixed ingredients including, but not limited to, rice, namul (seasoned and sauteed vegetables), mushrooms, beef, soy sauce, gochujang (chili pepper paste). and a fried egg. The ingredients found in bibimbap vary by region and the most famous versions of the dish are found in Jeonju, Tongyeong, and Jinju.

9. Seolleongtang (ox bone soup)

        A traditional hot Korean soup made from ox bones, ox meat, and briskets, seollongtang is a local dish of Seoul, often seasoned with salt, ground black pepper, chopped green onions, or minced garlic according to the consumer's taste. The broth is od a milky white, cloudy color and is often eaten with rice. Seolleongtang is known for its soft yet chewy texture and flavorful broth and can be found in most Korean restaurants in Seoul.

10. Haemul Pajeon (Seafood vegetable pancake)

        A version of Pajeon, which is a pancake-like Korean dish made predominantly with green onions, egg batter, wheat flour, and rice flour, haemul pajeon incorporated seafood to the common pancake. Common seafood ingredients used include, but are not limited to, oysters, shrimps, squid, and clams. Haemul pajeon is generally eaten as a main dish and is known for its soft and chewy texture as well as its mixture od seafood flavors. 

11. Samgyetang (Ginseng chicken soup) 

        A common dish particularly during the summer, samgyetang is a traditional soup made of chicken, garlic, rice, scallion, Korean jujube, Korean ginseng, and spices. It is known to have a high nutritional value. Not only is it known for its healthy contents but it also is popular simply for its creamy and meaty flavor.

12.  Soondae (Blood sausage)

        Soondae, or sometimes spelled as a sundae, is a unique Korean dish made of pig's intestines stuffed with several ingredients such as noodles, pork blood, and barley. Versions of soondae differ in fillings and wrappings and are often prepared differently according to the province or city in South Korea. Nevertheless, though the recipes differ, every soondae is chewy on the outside and soft and flavorful on the inside, creating an interesting mix of textures as well as flavors. 

13. Naengmyeon (cold buckwheat noodles)

         Naengmyeon is a common cold Korean noodle dish that consists of long, thin noodles, cucumbers, slices of Korean pear, slices of beef, and a hard-boiled egg. The noodles are often made of buckwheat, potatoes, and sweet potatoes, but can also be made of arrowroot and kudzu, depending on the type of naengmyeon. It is a popular dish especially during the summer to cool off under the scorching heat and thick humid air in South Korea.

14. Hobakjuk (pumpkin porridge)

         A sweet and grainy dish, hobakjuk is a traditional Korean porridge made from steamed pumpkin and glutinous rice that has been soaked in water. Though its appearance is simple, it is extraordinarily sweet and flavorful due to the pumpkin. It is a popular meal during breakfast hours and is often a perfect meal choice for people who are unwell and unable to consume heavy meals. It is served both hot and cold but is best when hot.

A.    DRINKS OF SOUTH KOREA

1. Bokbunja Ju (복분자주)

    Bokbunja is comparable to dessert wine. Bokbunja is an original wine blackberry from the Korean Peninsula. The wine has the color of oxblood, and it has a sweet berry flavor that makes it more like dessert wine than red wine. Bokbunja has traditionally been associated with male virility, and it wasn't until 2008. 

2. Banana Milk (바나나우유)

  For many Koreans, banana milk conjures up memories of childhood. And if you try it, you'll understand why: it's simple, sugary -- and totally addictive. The most popular brand, Binggrae, has cultivated a loyal following since it hit the shelves in 1974, a time when bananas were a luxury food.

3. Soju (소주)

    Soju is Korea's most famous liquor. As the ubiquity of these glittering green bottles in virtually every eating and drinking establishment should tell you: soju is Korea's national liquor. For a nation of lushes, soju provides a cheap and effective way to get hammered. 

     The two major soju brands that dominate the Seoul market are Chamisul (참이슬) and Chum Churum (처음 처럼). The taste resembles that of slightly sweet, watered-down vodka -- sort of like sugar dissolved in rubbing alcohol. But don't judge soju solely by those brands. Regional brands outside Seoul offers interesting, and even delicious soju. Andong soju, despite its higher alcohol content, is hand-crafted and has a clean, subtle character that is more akin to sake than other soju.

4. Omija tea (오미자차)

     Omija means "five-flavor berry" because you can taste five flavors from this drink which is sweet, sour, salty, bitter, and spicy from the berry. In Korea, the berry is normally turned into a tea that is usually consumed by itself or mixed with honey, flower petals, mung bean powder, and other things to make a variety of different Korean alcoholic punches called hwachae (화채).

    Omija is used as a flavoring for makgeolli. For everyday use, the tea has few benefits like healing colds or other respiratory illnesses, but in terms of traditional medicine, in Korea omija is supposed to restore your liver.

5. Makgeolli (막걸리)

    Makgeolli is made from fermented rice. Makgeolli is the oldest alcohol in Korea. Unlike soju or other alcohols, Makgeolli has a look like a milky white color and sediment at the bottom. Makgeolli is sweet, smooth, has a little twang, and the right amount of carbonation to make it taste refreshing.

    Recently makgeolli gets recognized by younger generations as a fruit cocktail, a drink made with Chilsung Cider (Korea's version of Sprite), and other incarnations. Makgeolli is made by hand from pure ingredients which are rice. Enjoy it with Pajeon or Bindaetok. 

6. Cheongju (청주)

     Cheong Ju, literally meaning "clear liquor" -- the most popular (and readily available) brand being Chung Ha. Rice liquors like Cheongju have been fermented multiple times, giving them a pure and sweet taste. Chungha costs a bit more than soju, but it's worth the price if you think soju tastes like rocket fuel.

7. Baekseju (백세주)

    Baekseju, a herbal yellow wine made from rice and a few of different roots and herbs and mainly ginseng. Depending on the brand, there will be another ingredient added like wolfberry and licorice.

    Older men or so-called Ajushhi tend to fancy this drink because it comes with the promise that drinking baekseju will help you live to be 100 years old that's why it is called "100-year liquor."

8. Citron tea (유자차)

    Korean citron tea, also known as yuzu, is made with yuzu fruit and hot water. Citron, more commonly referred to as yuzu, has become a popular ingredient on the menus of fancy restaurants in the United States. The fruit itself looks like a large tangerine but has a tart flavor that places it more closely to grapefruit. As with the green plum, maesil, Koreans preserve thin slices of citron in honey or sugar. A jar of citron honey -- also available at the grocery store -- is a go-to herbal remedy for colds and other winter ailments. Just drop a tablespoon of the syrup in some hot water and you have citron tea.

15. Yulmu (율무)

    Known as "Job's tears" in English, this grain is contained within a hard, tear-shaped shell about the size of a pea. The shells were the size of beads and were good for making jewelry and bracelets, including rosary beads. It was in the monasteries of southern Europe where the rosary beads made from this plant came to be known as "Job's tears." In Korea, however, the grain usually comes in powdered form along with walnuts, almonds, or other nuts. Less like a traditional tea, yulmu can be eaten more like a savory cereal. With a high protein content, this might be a healthier alternative to a cup of coffee in the morning.

16. Bacchus (바카스)

    Bacchus is known as the Red Bull of Korea. This was the energy drink of choice before Red Bull comes out. Started in 1963, Bacchus was originally touted as a hangover remedy.

    Now, it is sold as an energy booster. The ingredients of the drink are actually just water, sugar, and high fructose corn syrup, taurine, and a mix of other chemical ingredients.

17. Sikhye (식혜)

    This cold rice drink is probably the closest thing you'll get to with traditional Korean "dessert." Made from malt water and cooked rice, you can usually get a sweet, icy glass of sikhye at a restaurant or cafe. The best time to get it though is after hitting the saunas or jjimjjilbang (찜찔방). It will quench your thirst and wake you up from the languor of the hot tubs.

18. Misutgaru (미숫가루)

    Misutgaru is like a shake made from roasted grain powder, honey, grains, beans, and nuts depends on the brand, you'll see some mixture of healthful ingredients like barley, rice, millet, soybeans, and sesame seeds.

    Unsurprisingly, this shake is good for diet because it is high in protein, and giving you a nutritious variety of whole grains. You can blend it with some ice, milk, and honey for a healthy and delicious protein shake at home.

19. Sujeonggwa (수정과)

      The other Korean "dessert" drink. The ingredients of the drink are boiling ginger, peppercorns, and cinnamon. After that, honey or brown sugar is added with dried persimmons, which make the liquid has a heartier, autumnal flavor.

    Sujeonggwa is served cold and garnished with pine nuts. Overall the Sujeonggwa has a nice balance of sweet and fruity, and a nice kick from the ginger and cinnamon.

20. Dawn 808

 Dawn 808 is the ultimate hangover elixir.  Dawn 808 is made out of traditional herbs and roots. The taste is reminiscent of hanyak which is traditional Korean medicine. If you're drinking one of these after drinking alcoholic stuff it will help you with a hangover for the next day. 

A.    DINING ETIQUETTE IN SOUTH KOREA

General Table Manners

1. At first, taste the soup or kimchi juice then try rice or other dishes. Use a spoon for rice and liquid foods, like stews, or soups. Use chopsticks for other foods. 

2. Do not make noises with a spoon or chopsticks. 

3. Do not hold a bowl of food in your hand during the meal. 

4. Do not poke around the rice or side dishes with the spoon. 

5. Do not pick out what you don't like or shake off seasonings.

6. Do not leave any trace of food on the spoon while eating. 

7. Uneatable parts such as bones are quickly discarded by wrapping them in a paper or tissue so that others won't see it. Do not put them on the top table or even on the floor. 

8. When coughing or sneezing during a meal, face the other way from the table and cover your mouth with your hand or napkin. 

9. Eat the rice and side dishes from one side. 

10. Do not use your hands to pick the foods. 

11. Chew food with your closed mouth and do not make noises while chewing. 

12. Do not leave the table while eating. 

13. Do not read a book or newspaper or watch tv while eating. 

14. Do not reach out for distant food. Ask a nearby person to pass it to you 

15. Use an individual plate for foods served for a crowd, and also for sauce such as soy & vinegar sauce or sweet & sour hot pepper soybean paste.

16. Try to keep pace with others. When having a meal with the older people, wait for them to put the spoon and chopsticks on the table at the end of the meal. 

17. At the end of the meal, pour sungnyung (boiled water in the rice cooker or scorched-rice tea) into the rice bowl and drink. 

18. After a meal, put the spoon and chopsticks on the spot where they were placed first and put used napkins on the table after folding it a little bit if they are big. 

19. When using a toothpick, cover your mouth with one hand and discard the toothpick afterward so others won't see it.

Dining with Elderly People

1. Space farthest away from the entrance door is the best spot. so reserve it for the elderly. 

2. When having a meal with the elderly, wait for the elders to hold their spoon first and keep pace with them. 

3. Sit with your body in an upright, straight position. 

4. When the elderly person is getting up after finishing the meal, get up together. 

5. If you finished the meal before the elderly, place the spoon in the rice bowl and when the elderly person has finished the meal, place it on the table. 

Table Rules 

1. Hot and watery foods are placed on the rights side and cold dry foods are placed on the left side. 

2. The rice bowl is on the left, and the soup bowl is on the right, with other bowls placed in the middle. 

3. The spoon is on the right side and the chopsticks are behind the spoon and placed a little towards the outside of the table. 

4. Place kimchi dishes in the back row, stew dishes on the right, sauces in the middle of the front row, meat dishes on the right side, and vegetables on the left side. 

How to Use Chopsticks and Spoon 

Spoon

1. Do not hold the spoon and chopsticks together in one hand. 

2. Do not suck the chopsticks and do not hold the spoon and chopsticks at the same time. 

3. When using chopsticks, place the spoon on the table. 

4. The spoon and chopsticks should not rest on any bowl or dish during the meal. 

5. Use a spoon for rice and watery foods and chopsticks for other side dishes.

Chopsticks

1. Place one chopstick inside the thumb and reach to 4th finger. 

2. Place the other chopsticks between the index finger and middle finger and hold by pressing with your thumb. 

3. Freely move chopsticks by pressing the thumb and only using your index and middle finger. 

Dinner and Party Invitation 

1. Bring a gift and don’t be stingy

If you were invited to a casual home dinner, those gifts do not need to be pricey. Probably you can bring something to eat or drink.

Good items: Cakes (Koreans do not like super sweet cakes. Avoid too heavy, sweet cakes like chocolate mud cake), fruits, ice-cream (not from a supermarket but from an ice-cream shop), and quality juice bottles in the box (you can buy them from Korean grocery stores for $10~15), a bottle of wine, a bunch of flowers or herb pots. 

Bad items: a bag of chips plus a bottle of coke (unless you are year1), a bottle of soju (it’s only $1 in Seoul ). 

2. Dress to look your best

Even he/she is your very close friend, Korean people think what you wear is reflecting who you are, especially if it is a home party. It is not polite to wear a smelly t-shirt and dirty socks (remember, you will take off your shoes.). A clean/ironed outfit plus well-groomed hair/ nice make-up is basic when you are invited to a Korean home party.

Phrases during Dining 

Before You Begin Eating

잘 먹겠습니다
Jal meoggessseubnida
Bon appetit. (lit. I will eat well)

Compliment Your Host

잘 먹었습니다
jal meog-eossseubnida
I really enjoyed the meal. (lit. I ate well)

요리 너무 잘하세요.
Yoli neomu jalhaseyo.
You’re such a great cook.

Ordering at a Restaurant

…주세요.
…juseyo.
I’d like …

전 채식주의자에요.
Jeon chaesigjuuija-eyo.
I’m a vegetarian.

계산서 주세요.
Gyesanseo juseyo.
The bill, please.

메뉴 좀 보여 주세요?
Menyu jom boyeo juseyo?

May I see the menu?

주문받으세요
Jumunbad-euseyo
We are ready to order.

Other Fun Food-Related Expressions

How to ask someone if they've eaten yet : 

식사하셨어요?
Sigsahasyeoss-eoyo?
Have you eaten?

In response to this, you might say:

네 했어요.
Ne haess-eoyo.
Yes, I’ve eaten.

The informal way, you might say

밥 먹었어요?
Bap meog-eoss-eoyo?
Have you eaten?

네 먹었어요.
Ne meog-eoss-eoyo.
Yes, I’ve eaten.

Source : 

https://id.wikipedia.org/wiki/Omija_hwachae

https://lifestyle.okezone.com/read/2018/02/02/298/1853789/makgeolli-minuman-legendaris-favorit-warga-korea-selatan-dari-2000-tahun-yang-lalu

https://id.wikipedia.org/wiki/Cheongju_(minuman)

https://en.wikipedia.org/wiki/Baekse-ju

https://mykoreankitchen.com/yuja-tea-korean-citron-tea/

https://www.amazon.com/Ssanggye-Organic-Chrysanthemum-Floral-Korean/dp/B071FP5418

https://en.wikipedia.org/wiki/Jujube_tea

https://beritamu.co.id/2018/01/29/7-minuman-unik-korea-selatan-pernah-coba/8917/

https://www.yellowpagesvn.com/ps/103/bacchus-d-energy-drink.html

https://id.wikipedia.org/wiki/Sikhye

https://shopee.co.id/Eksklusif-Misugaru-Powder-(Korean-Healthy-Multi-Grain-Drink-From-Korea)-250-gr-Diskon-i.193341726.3151949997

https://mykoreankitchen.com/sujeonggwa-korean-cinnamon-punch/

https://gochujar.com/products/glami-dawn-808-hangover-drink

https://en.wikipedia.org/wiki/Banana_Flavored_Milk

https://id.carousell.com/p/jinro-chamisul-soju-original-korea-berat-0-72kg-botol-kadar-alkohol-17-8-original-soju-green-grape-grapefruit-213911022/

http://eurolinguiste.com/korean-dining-etiquette/

https://sydneylanguagesolutions.com.au/blogs/important-tips-when-you-are-invited-to-a-korean-friends-house-bring-a-thing/

http://www.lifeinkorea.com/food/f-manners.cfm

https://theculturetrip.com/asia/south-korea/articles/14-mouth-watering-south-korean-foods-to-try/

https://edition.cnn.com/travel/article/best-korean-drinks/index.html