Korea has its own cuisine, quite different from Chinese or Japanese. As a national cuisine has evolved through centuries of social and political change.
Its roots can be traced back to antiquity with much of the foundation of the cuisine told in myths and legends. Evolving from a cuisine which was highly influenced by Chinese culture with Buddhism and Confucianism, the cuisine eventually came into its own by differentiating itself in a number of ways.
The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals taken both by the royal family and Korean citizens have been regulated by etiquette unique to Korea.
The cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.
Every meal is accompanied by numerous banchan. Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste). It is a cuisine much sought after by connoisseurs.
From August 22 to 31 the Sheraton Suzhou Garden Brasserie will be a Korean restaurant offering a selection of Bibimbap, Kimchi, Bulgogi, Grilled galbi, Haemultang.
Priced at RMB198 (plus a 15% surcharge) per person it allows a taste of Korea in China in what will be for the time the most unique restaurant in the Suzhou city.
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