||Korea has its own cuisine, quite different from Chinese or Japanese. Rice is the staple food and a typical Korean meal consists of rice, soup, rice water and 8-20 side dishes of vegetables, fish, poultry, eggs, bean curd and sea plants. Most Korean soups and side dishes are heavily laced with red pepper. Dishes include kimchi (Korean national dish, highly spiced pickle of Chinese cabbage or white radish with turnips, onions, salt, fish, chestnuts and red pepper), soups (based on beef, pork, oxtail, other meat, fish, chicken and cabbage, almost all spiced), pulgogi (marinated, charcoal-broiled beef barbecue), Genghis Khan (thin slices of beef and vegetables boiled at the table) or sinsollo (meat, fish, eggs and vegetables such as chestnuts and pine nuts cooked in a brazier chafing dish at the table). Other examples of local cuisine are sanjok (strips of steak with onions and mushrooms), kalbichim (steamed beef ribs), fresh abalone and shrimps (from Cheju do Island, served with mustard, soy or chili sauces) and Korean seaweed (prized throughout the Far East). There is waiter as well as counter service. Most major hotels will offer a selection of restaurants, serving Korean, Japanese and Chinese cuisine or more Western-style food.
Local drinks are mostly made from fermented rice or wheat and include jungjong (expensive variant of rice wine), soju (like vodka and made from potatoes or grain) or yakju/takju (cloudy and light tan-coloured) known together as makkoli. Korean beers are Crown, OB and Jinro. Ginseng wine is strong and sweet, similar to brandy, but varies in taste according to the basic ingredient used. The most common type of drinking establishment is the Suljip (wine bar), but there are also beer houses serving well-known European brands.
Source: HungryMonster Writers