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For centuries, the Koreans have eaten the products of the sea, the field, and the mountain. Korean food is based largely on rice, vegetables, fish, seaweed and tofu. Typical Korean meals are named for the number of side dishes, called ban chan, that accompany the ubiquitous rice, soup, and kimchi (fermented and spiced cabbage). Every meal is accompanied by as many as twelve side dishes, depending upon the circumstances. In Korean food, the basic seasonings of red pepper, green onion, soy sauce, bean paste, garlic, ginger, sesame, mustard, vinegar, and wine have been combined in various ways to create the most distinguishing feature of Korean food: its spiciness.
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