Korean cooking forum topics
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The first question is for any native or living abroad Korean men or women.
Can you describe the typical Korean way of eating from breakfast to dinner?
Secondly, the next question concerns Maangchi or any other person who likes to cook Korean food regularly or even everyday. What are your stock items for your pantry that you keep on a consistent basis and what are the occasional items you buy?
Anyone willing to share? :)
Recently, Korean people’s diets have been very westernized. People usually have bread and milk, or cereal and fruit for breakfast and other meals.
More traditionally, Koreans will eat something close to the following for each meal.
Breakfast: Rice, side-dishes made previously the day before (like Spinach side dish, kimchi, radish side dish, perilla leaf kimchi, and young summer radish kimchi), and a soup to accompany the meal. Soups served in the morning are not too spicy, oily, or meat rich. Soups like soybean sprout soup, seaplant soup, bean paste soup, dried pollack soup, or cabbage bean paste soup are good choices.
Lunch: It can be literally anything on Maangchi’s recipe list. Rice, Kimchi and other side dishes (like fish cake side dish, egg side dish, bean sprout side dish, pan fried tofu, etc), are usually accompanied by a meat/fish entree such as bulgogi jungol. Spicy stews such as soft tofu stew, spicy fish stew, yukgaejang, bean paste soup, or kimchi stew may be accompanied with the meal. Additional food like Vegetable pancakes, squash pancakes may be ordered seperately.
Usually there is no desert, but if there is, it is usually fruit cut into bite size pieces (apple, pear, persimmon, etc.), or a small serving of shikhae or sujungwa. Lunch can also be a simple bowl of noodles like jajangmyun, sujebi, jajangmyun.
Dinner: Usually considered the largest meal of the day, menu is usually the same as lunch. However, noodles are not as popular for dinner. Dinner tends to be a more formal meal to Koreans with more side dishes and varieties of food rather than a simple bowl of noodles.
Most important ingredients you will always need to cook basic Korean food:
Garlic, Kimchi, Red pepper flakes, red pepper paste, sesame oil, dried anchovies, soy sauce, & soy bean paste.
Secondary ingredients: Roasted sesame seeds, tofu, fish sauce (mainly for maangchi’s recipes), green chili peppers, green onions, dried shitake mushrooms, dried kelp, onions, etc.
If there is anything else you are curious about, please ask! :)
Alex, you are the best! Your answer is very clear and very right! Thank you very much for your time and effort!
Thanks, Alex! I thought if I prodded one more time I might get someone to revisit my question.
I am a very curious person. :)
I am always watching Korean dramas and they make me hungry. LOL! Hungry also to know about daily eating habits.
I really wish we could banish fast food restaurants. :S
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My Uncle are the patient of Diabetes but they are fond of eating healthy food. What are the precaution for the use of their food?
Alex pretty much nailed the question on the head, but I thought I’d list my cooking staples as well:
Garlic, fish sauce, green onions, hot pepper flakes, soy sauce, MSG (controversial as a lot of people don’t use it), seasame oil, seasame seeds, seaweed (usually seasoned gim and kelp), tofu, kimchee, spicy and regular soy bean paste, kosher or sea salt, thai bird chillies, dried anchovy teabags, corn tea, beef dashida, rice.
Most dishes require more ingredients, but these are the things that, if I didn’t have an Asian Market nearby, would be what I’d stock up on to make most of my dishes.
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