Uniqueness of Korean Cuisine

[영어도우미]

Uniqueness of Korean Cuisine

Korean foods and cuisine have been refined and adapted since the Gojoseon Kingdom 4,300 years ago. While Western foods have evolved to rely mainly on salt and sugar for taste, Korean foods remain simpler, lighter, and healthier. There is also a uniqueness that differentiates Korean cuisine from many of its Asian neighbors. And with only 3percent of the Korean population over the age of 15 overweight, clearly there is something to be taught.

There are numerous reasons why Korean food remains unpopular and under-appreciated by Western diners. Poor perception is one of them. Just as American food can be oversimplified to hot dogs and hamburgers, Korean cuisine can be oversimplified to very hot spicy dishes without flavor. Korean food is also unhelpfully sandwiched between Chinese and Japanese cuisine.

For those of us that have experienced Korean food, we know that it is much more than just fish soups, chili peppers, beans, and fermented vegetables. Korean cuisine is distinct in its color, texture, and flavor. It is a labor intensive creation that requires the preparation of numerous dishes that are both harmonizing and distinctive. The effort required to prepare Korean food towers over cuisine from other countries.

It can take days to prepare a single meal. Korean food is especially unique when compared to North American and European food. Western cuisine relies on dairy products to provide rich flavor. Another unique aspect of Korean cuisine is the complimentary side dishes.

Koreans have built a cultural pride in their food that has prevented family recipes from dying. The defining constituent of Korean culture is the rich heritage of food.

Source: http://www.koreatimes.co.kr/www/news/art/2008/07/135_27387.html

VOCABULARY LIST :

oversimplify - to simplify to the point of error, distortion, or misrepresentation.

intensive - of, pertaining to, or characterized by intensity

DISCUSSION POINTS :

1. Let’s talk about Korean food. What are some similarities between Korean cuisine and Japanese cuisine? What are its

    similarities with Chinese cuisine?

2. What are some of the more unique things about Korean food? What are some of the more unique Korean dishes?

3. Do you agree with the article when it talks about how Korean cuisine can be oversimplified to very hot spicy dishes? Does

    American food also get stereotyped unfairly? Do you think Korean food is healthier than other kinds of food? Why or why

    not?

4. If you were going to introduce a foreigner to Korean cuisine, what kind of dishes would you start him with? Why?