My Opinions on Korean Food and Culture! Part One

1. I first became interested in Korean food and culture after learning about K-Pop. When you’re a K-Pop fan, you’re introduced to the Korean language and the culture of the country. From there, I naturally got curious about the food. The first Korean food I tried was tteokbokki and Korean corn dogs. This was back in 2024, and I remember not really loving the flavor or high spice level of the tteokbokki. To this day, I still don’t really like tteokbokki due to the chewiness of the rice cakes.

2. In regards to Korean table settings, I’ve noticed rice goes on the left and soup goes on the right. A spoon and chopsticks are used, and they are placed on your right side, pointing north. The spoon is placed to the left of the chopsticks. [The chopstick placement is different from Japan, where it is rude to point your chopsticks at the person across from you, so they are instead placed with the tips pointing west.] The number of side dishes (banchan) is odd, and starts with a minimum of three. The exception to this is 12 different banchan, the highest amount, meant for royalty. Personally, I like the utensils on the right side since I am right-handed. For this reason, I also like the soup on the right, since it is more natural to lean over the bowl on that side.

3. In regards to drinking manners, the youngest pours drinks for their elders and must use two hands to be polite. They must always keep their elders’ glasses full as well. When clinking glasses and saying “cheers/geonbae” the eldest’s glass must be the highest. When you go to drink, you should turn your head to the side and cover your mouth. If you have an older person on each side of you, turn towards the younger or person of lower status. I think the concept of the youngest person having to pour everyone’s drinks is outdated. I believe everyone should pour their own drinks. I also think the two-handed pour isn’t necessary and drinks should be poured in a way that is most comfortable for the pourer.

4. Between China, Japan, and South Korea, China’s chopsticks are the longest and made of bamboo/wood and/or plastic. Their length helps when sharing meals and having to reach for food. Japan’s chopsticks are pointed at the tip and made of wood/bamboo. The pointed tip helps pick the bones out of fish, as seafood is a staple in the cuisine. Korean chopsticks are flat and metal. They became metal after royals in the past were concerned about poison. I think the best material for chopsticks is metal because it is the most hygienic. However, as someone who didn’t grow up using chopsticks, it can be a bit tricky to eat, as the metal is slippery. I also think the flat tip makes it harder to pick up food, so I prefer a more round or pointed tip.

5. Some of the most common types of alcohol in Korea are soju, maekju (beer), and makgeolli (rice wine). Soju typically ranges from 16 to 21% alcohol and one of the most popular brands is Jinro/Chamisul. Maekju typically ranges from 4 to 7% alcohol and one of the most popular brands is Cass. Makgeolli is a milky colored rice wine and typically ranges from 6 to 9% alcohol. One popular mixed drink in Korea is SoMaek, or a mixture of soju and maekju. I’ve only tried soju before, which I didn’t love, but I’m not a big fan of alcohol in general. I don’t like beer so I haven’t tried maekju yet, but I do want to try makgeolli.

Check out part two for more!