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Life Style - Culinary Culture : Table Manners and Table Settings

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Table Manners and Table Settings

From ancient times, Koreans have used spoon and chopsticks as their eating utensils. The spoon was for scooping steamed rice, soup, and stew, and chopsticks were used to eat a variety of prepared side dishes. Koreans are trained to use the spoon and the chopsticks correctly from childhood. Using both of utensils at the same time is considered bad manners.
Meals were served on either high or low tables until the Goryeo Dynasty. However, during the Joseon Dynasty, the low table came to be predominantly used due to type of under-floor heating system (ondol) that came into vogue at that time. The tables were often beautifully shaped and decorated. During the rituals and palace ceremonies, however, the high table continued to be used, preserving the ancient tradition. Nowadays, the seated dining table with chairs is becoming popular while many families still use low tables.
A Traditional Korean Meal

Bansang is the usual meal of steamed rice, soup, and side dishes.
Jangguksang is the main dish, and it is arranged with kimchi, cold greens, mixed vegetables, pan-fried dishes, confectionery, fruit, and fruit punch. This simple meal can be served as lunch as well.
Juansang - Alcohol drinks (ju) and accompanying side dishes (an) are set on the table. The dishes vary depending on the kinds of liquor or wine.
Kyojasang is a large table prepared for banquets. Alcohol beverages and a large variety of side dishes, rice cakes, confectionaries, and fruit punch are all placed on the table. After the liquor is finished, noodle soup is served.
The Traditional Ceremonial Meal
Baegil(100th day after the birth of a baby)-Steamed rice, brown seaweed soup, white rice cakes, rice cake balls.
Dol (first birthday) - Steamed rice, brown seaweed soup, white rice cakes, rice cake balls, rice cakes of five different colors steamed on a layer of pine needles.
Juansang - Alcohol drinks (ju) and accompanying side dishes (an) are set on the table. The dishes vary depending on the kinds of liquor or wine.
Marriage - The parents-in-law of the bride and bridegroom both prepare special dishes to express their mutual happiness and congratulations. The food includes fruit, confectionaries, and rice cakes which are stacked 30 to 60 centimeters high. This kind of table-setting is called, " gyobaesang."
Hwan-gap (60th birthday) - Gyobaesang is also prepared to celebrate one's 60th birthday.

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Life Style - Culinary Culture : Table Manners and Table Settings Table Manners and Table Settings From ancient times, Koreans have used spoon and chopsticks as their eating utensils. The spoon was for scooping steamed rice, soup, and stew, and chopsticks were used to eat a variety of prepared side dishes. Koreans are trained to use the spoon and the chopsticks correctly from childhood. Using ... Views 52323
Life Style - Culinary Culture : Ceremonial Food During the Joseon period, ceremonies were an important part of every family household and as a consequence, special foods for those ceremonies were developed. In particular, on the occasions of marriage and Hwan-gap, a special table-setting was arranged, which featured a variety of foods stacked up to about 30 to 50 centimeters high... Views 45755
Life Style - Culinary Culture : Kimchi Kimchi is a uniquely pungent mixture of fermented vegetables and its variations amounted to roughly 80 kinds of dishes during the Joseon period. For spring, summer, and fall consumption, kimchi was cured in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four months.... Views 42489
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