Korean Food Culture

Dining etiquette in Korea has its origins deeply in Confucian philosophies on the Joseon period. Guidebooks such as Sasojeol - an Elementary Etiquette for Scholar Families, written in 1775 by Yi Tǒongmu, comment on the dining etiquette for the period. Suggestions include items such as "when you see a fat cow, goat, pig, or chicken, do not immediately speak of slaughtering, cooking or eating it", "when you are having a meal with others, do not speak of smelly or dirty things, such as boils or diarrhea... if someone is still eating do not go to the bathroom even if you have the urge", "when eating a meal, neither eat so slowly as to appear to be eating against your will nor to fast as if to be taking someone else's food. Do not throw chopsticks on the table. Spoons should not touch plates, making a clashing sound.", amongst many other recommendations which emphasized proper table etiquette.

Talking more closely about the dining etiquette, the eldest male at the table was always served first, as a rule served to them in the men's quarters by the women of the house. Elders always have the privilege of eating, or picking their food first, you should always wait, remember this. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times these rules have become lax, as families usually dine together now and use the time to converse. One remaining element of this decorum is that the younger members of the table should not pick up their chopsticks before the elders of the table.

Interestingly, in Korea, dissimilar to China and Japan food culture, the rice bowl is not lifted from the table when eating from it. There are rules which reflect the decorum of sharing communal side-dishes; rules include not picking through the dishes for certain items while leaving others that the diner does not desire, the spoon being used should be clear of other food particles, and finally that one should not reach across the table for the side-dishes as they should request them to be passed. Diners should also cover their mouths with a hand when using a toothpick.

What's more, the table setup is also very important, and individuals place setting moving from the diner's left should be as follows: rice bowl, spoon, and chopsticks. Hot foods are set to the right side of the table, with the cold foods to the left. Soup must remain on the right side of the diner along with stews. Vegetables remain on the left together with the rice, and kimchi is set to the back while sauces remain in the front.

Remembering this interesting additional information would give you a great bonus while orienteering through the korean kitchen accurately decorated and exposed on a big table.