The Korean meal is accompanied by a soup and a bunch of small dishes (banchan appointed) in which pecks.
There is no meal that is not accompanied by kimchi and pickled or marinated vegetables (usually cabbage, but turnip, giant radish, cucumber …). Kimchi spicy fermented cabbage Chinese, the Koreans compared to our pie, is the most common.

The ancient practice of soaking vegetables in jars placed under ground to the days of extreme poverty has long been the country when farmers made their winter supplies. Today, this dish is still popular and in this table at breakfast. You will recognize its powerful smell and scarlet color of the surface … Red in Korea is rarely associated with tomato, beware!

The specialties are noodles served in broth or Korean barbecue is to cook strips of marinated beef on a grill table. Many soups are also generally not spicy. Meat and vegetables are always served pickled. there is also fish and seafood who can be grilled on skewers or in the oven.

Finally, note that table, it uses metal rods for side dishes, and a spoon for soup and rice. Do not let the spoon or chopsticks in the rice, as this means that the dish is designed for dead.