私の個人的な韓国料理の経験は、これを完璧に物語っている： The table resembled a scene of post-war Korea—an area of chaos. Dinner at this restaurant is always a bustling affair. The integrated barbecue, countless trays of side dishes, peppers, garlic, salad leaves, bottles, tins, rice, plates, chopsticks, and napkins—it’s always a challenge for the waitstaff to arrange everything on the table. We had thoroughly enjoyed the meal, and it showed. キム・ヨンス signaled that our dining experience had come to an end and went to the counter to pay. Nearby, two men were engaged in a spirited argument, clearly fueled by Soju. Interestingly, the disagreement wasn’t over who should pay, but rather who wanted to pay. Discover more about my韓国の冒険。
韓国の料理と文化に米は欠かせない。歴史的には、中国の哲学が韓国の食習慣に大きな影響を与えた。 イウムシグ, emphasizing the belief that poor eating habits lead to illness. While this principle might seem obvious, it’s often overlooked in modern times. However, Koreans continue to prioritize health by consuming nourishing and healing foods developed over centuries.
そのような伝統のひとつが、アルコール、ノンアルコールを問わず、日常的な飲み物にハーブ療法を取り入れることである。 ウムチョン. Commonly used ingredients include honey, cinnamon, pine nuts, ginseng, ginger, jujube, Schisandra Chinensis (five-flavor berry), and goji. The ancient concept of Yak-Sik-Dongwon, meaning “medicinal food” or “medicinal rice,” reflects the deeply rooted belief that rice is the best medicine.
Traditionally, meat and fish have been among the more expensive ingredients in Korean cuisine, a trend seen worldwide. Historically, these products held a modest place on the Korean dining table, and even today, many Korean households maintain a diet that is predominantly plant-based, leading some to describe Korean cuisine as “almost vegetarian.”
However, the experience is quite different in restaurants, where barbecue reigns supreme. Whether it’s meat, fish, or poultry, the barbecue is the centerpiece of the dining table. If it’s your first time in a Korean restaurant, the staff will gladly assist in preparing the meat. But once they see you’re familiar with the process, they’ll step back and let you enjoy.
韓国風バーベキュー。
Kim Young Soo set the gas grill to the perfect temperature before placing the meat on it. He snapped a pepper and offered it to me. I took a cautious bite—sometimes they’re intensely hot, so much so that even Soju, sugar, or water can’t cool the fire. When the meat was ready, I picked up a piece with my chopsticks, placed it on a lettuce leaf, added some kimchi, a clove of garlic, ginger slices, and black bean sauce. I folded it all into a neat package and popped it into my mouth. The explosion of flavors was unparalleled. It reminded me of the bustling streets of Insadong—vibrant, colorful, dynamic, and filled with an abundance of scents. You don’t just taste Korean food; you experience it. Dining in a Korean restaurant is a communal affair. Everyone takes part in preparing the meat, ensuring that it’s turned regularly on the barbecue to prevent it from charring. This interactive process makes dining not just about eating, but also about participating and sharing.
“When I noticed that the 焼酎 bottles were almost all empty, I pressed a button on the table. A bell rang in the kitchen and then I heard the sound I loved most in Korea. The waitress all said at the same time, “deh!” We’ve heard and we’re coming. I do not know a clearer expression of hospitality. It’s all so dedicated. However, Kim Kung has already jumped up and got bottles from the fridge. He drinks ハイトビール.”
魚市場
This is just an introduction. I’m not a cook or a specialist, especially in Korean cuisine, just a big fan. During all my visits to Korea, Kim Young Soo has taken me to a lot of restaurants. From simple メグジュ 鶏肉を李朝王家の超高級厨房へ。漢江沿いの小さな食堂のウナギは、舌を満足させるごちそうだった。済州道や江華島の魚市場などを訪れれば、最高のごちそうになるだろう。
Korean seasonal food
A large hall at the water. Fishing boats bump against the shore. The scent of the sea creatures fills your nose. Thousands of “fruit de Mer” are displayed in hundreds of stalls. You make your choice and negotiate the price. Then you take your delicacies to a small restaurant in the market hall. Sometimes you have to wait because fish is popular in Korea. The specialized chefs bake what you scored, enjoy it!
1. What makes the Korean kitchen more than just a place of cooking in your own experience?
In Korea, food is rarely separate from gratitude. Each dish carries a sense of presence — the awareness that nourishment is also a form of giving back to the earth.
2. How does Korean temple food express compassion, balance, and mindfulness in everyday life?
Through simplicity. Every ingredient is used fully, every motion of preparation becomes a quiet meditation. The food is not about indulgence but about harmony.
3. If you could join a meal in a Korean temple kitchen, what would you hope to learn or feel there?
Perhaps that peace is found not in the absence of hunger, but in the act of sharing — that cooking itself can be a path to compassion.
高陽養鯉場では、以下のことに貢献できることを誇りに思っています。 韓流 韓国ではインギョ（잉어）と呼ばれるこの見事な魚は、強さと不老長寿の価値を体現している。韓国ではイングオ（잉어）と呼ばれるこの見事な魚は、強さ、忍耐、長寿の価値を体現しています。K-POPやK-ドラマで韓流ブームが広がる中、高陽養鯉場でもぜひ韓流ブームを体験してください。
