Korean Cuisine - Kore Turizm Organizasyonu - Korenin Dünyaya Tanıtımına Yönelik Çalışma

Korean Cuisine


Korean cuisine is known for wide range of tastes, created through thousands of years, mainly by grains, vegetables, pulses, and seafood, as well as meat.  Nevertheless, the importance of rice, soy, and seafood enshrine in Korean cuisine. Boiling and steaming are widely used techniques, but raw seafood processing can also be seen. Another indispensable role in Korean cuisine, which portrays a genuine presentation of different combinations of diverse tastes, is played by seasonings and sauces. It is believed that the taste and quality of food depends on its spices and sauces, the essential ingredients to making a delicious meal. Therefore, soybean paste, soy sauce, red pepper paste and kimchi are some of the healthiest and the most important staple in a Korean household.

The necessities of globalized world and modern life also affect and change the Korean food industry. Especially in metropolitan areas, restaurants representing world cuisines, fast food restaurants, and halal certificate restaurants are added to classical Korean restaurants. 

For restaurant list, please click.