Basic Info about Korean Food K-Food

Korean Stylish tableware

Traditionally, the Korean tableware is seated table of lacquerware with a bronze bowl or porcelain bowl. It's usually a sit-down table.
Korean Stylish tableware
Korean Stylish tableware

Description:

Traditionally, the Korean tableware is seated table of lacquerware with a bronze bowl or porcelain bowl. It’s usually a sit-down table.

Traditionally, the Korean tableware is seated table of lacquerware with a bronze bowl or porcelain bowl. It’s usually a sit-down table.

If you look at the table, you will feel that the bowl containing each dish is wonderful in itself, adding to the quality of the Korean tableware. The type and how to use the dishes were different.

Korean Stylish tableware: Dishs used differently depending on one’s status

Korean Stylish tableware: Dishs used differently depending on one's status
Dishs used differently depending on one’s status

From the past, different vessels were used according to class, and different vessels were used according to time, depending on the type of food that was served.

Traditionality was emphasized by Confucian ideas, which separated stable food from side dishes, and thus varied the types of dishes used.

The materials used are typical of porcelain and brass made from clay. Generally, porcelain was classified as summer and brassware was classified as winter. From Dano to Chuseok, we used porcelain dishes and we used brassware dishes from Chuseok to Dano.

Of course, they used different dishes depending on class and ordinary people used rough dishes called onggi.

Onggi was called a breathing vessel because of the fact that the air was flowing but the water did not leak out, which made it possible to ferment.

Various traditional Korean storage containers 

Korean Stylish tableware
Various traditional Korean storage containers 

Onggi is a fermentable vessel. Onggi is a term for both earthenware and vessels

The unglazed baked goods are earthenware and glazed vessels. A common pot or jar is called an onggi. Onggi, which used to store longs of soybean paste, gochujang, and soy sauce, is one of the most valuable storage containers in our dietary life . It’s because of the storage and fermentation of the onggi itself, the economic economy, and the variety of uses.

Perhaps it was because of this scientific onggi that our country could be called the ultimate destination of fermented food.

In modern times, where practicality is emphasized, a wider variety of dishes are used, light and convenient. So, I don’t think it’s much less delicious, but I think it’s a bit disappointing not to see the aesthetic sense and the scientific flavor of the traditional Korean table.

It is no exaggeration to say that tableware reflects the culture of the country as well as food. Wouldn’t it be more meaningful if you traveled to different countries and found out not only about the food there, but also about the bowl containing the food?


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