Traditional Korean set meal consists of many dishes served at the same time. The most important is cooked rice (bap) accompanied by soup and assortment of side dishes and the ”main” dishes. Side dishes (banchan) are served in small portions and their number varies depending on the character of the meal and the local traditions. They are largely vegetables, but you can find also sea food, meat, egg and noodle side dishes. The most popular is kimchi – fermented vegetables, most commonly Napa cabbage, radish or cucumber. Kimchi considered as the national food of Korea is served to practically all meals. ”Main” dishes in the set are just a bigger version of the side dishes. Since all the dishes are served at the same time there is no sequential eating order (like in western style meals). Choose what you like, mix it, create your own flavors.
Use metal chopsticks and spoon (sujeo) to eat your meal. Spoon is used to eat rice and soup, other dishes are eaten with chopsticks. In Western cultures all meals are organized as a progression from one course to the next one. Korean dining, communal in it’s nature, breaks those rules… It’ a challange, but the reward is quite tempting – new culinary experience, new flavors, new textures…

We cordially invite you to ONGGI in KIKU for a traditional Korean meal!