The Essential Guide to Korean Cuisine: Stories, Dining Etiquette, and Tips for a Tasty Journey - From Rice and Banchan to Kimchi and Street Food

An Invitation to Explore Fascinating Stories and Insights About Korean Food and Culture ㆍ Why is “Have you eaten rice?” a common greeting in Korea instead of just saying “Hi”? ㆍ How can you ask Koreans about the best places to eat? ㆍ Which Korean side dishes are so delicious they’ve earned the nickname “rice thieves”? ㆍ Do Koreans commonly use scissors to cut their food? ㆍ Why do Koreans jokingly say, “Beware of someone who treats you to beef”? Kimchi, samgyeopsal, chimaek, tteokbokki, kimbap, bulgogi… Korean food is gaining popularity around the world-but what do Koreans actually enjoy eating in their daily lives? And what’s the real story behind all those tempting photos and viral videos on social media? This book offers a fun, behind-the-scenes look at Korean food and the unique culture that comes with it. Naengmyeon is said to have originated as a winter dish enjoyed in the northern regions of the Korean Peninsula. Each region has its own preparation style, so naengmyeon is often prefixed with the name of its place of origin, like Hamheung or Pyongyang, which are regions in North Korea. As over half a century has passed since the division, the hamheung and pyongyang naengmyeon eaten in South Korea today differ slightly from those in North Korea. Now in South Korea, the noodles of pyongyang naengmyeon are mainly made from buckwheat flour, giving them a soft texture and a distinctive buckwheat aroma. -- Noodles (면): Though the Land Is Divided, the Taste Remains As One This cultural nuance gave rise to a viral restaurant slogan: “Beware of people who treat you to beef─there’s no such thing as free beef. Pure intentions go as far as pork.” However, don’t assume that someone offering pork instead of beef thinks less of you. Pork is still a perfectly good way to express genuine kindness and goodwill. -- Meat (고기): Friendships Built on Wrapping Meat for Each Other Sundae (pronounced “soon-dae”) is a dish made by stuffing pork intestines with a mixture of pork blood and glass noodles. It is not recommended for those who dislike the smell of pork or cannot eat it for religious reasons. Sundae is commonly paired with tteokbokki but is also the main ingredient in dishes like sundaeguk (sundae soup) or sundae bokkeum (stir-fried sundae). When ordering sundae, you may be asked whether you’d like just sundae or additional pork offal such as liver, lungs, stomach, heart, and even pig ears. If you want the full experience, ask for all of them. -- Street Food (길거리 음식): The True Soul Food of Koreans Most restaurants in Korea offer aprons for customers. Because they are so lightweight, it’s not uncommon for people to forget to take them off after finishing their meal and end up walking around town still wearing them. Some restaurant aprons feature large advertisements or pictures of soju or beer, and if you forget to remove such an apron and walk around town, it could be even more embarrassing. When dining at a Korean restaurant, double-check with your dining companions to make sure everyone has removed their aprons before leaving! -- Dining Tip: “Don’t forget to remove your aprons before leaving” . Author: Minsun Kim Publisher: 코리아다이브 Korea Dive (2025) . ! This book introduction is translated by machine translators and may contain mistranslations. For exact information, please refer to the publisher’s official introduction. ! All the books we sell have a small mark or label on either the top or bottom edge of the book, placed by us or the publisher/distributor. This is a common practice in Korea to verify authenticity and track the distribution route of the books. ! Please note that the cover design of the books may change without prior notice.