General Information

Obangsaek (O = Five, Bang = Directions, Saek = Colors)

The Korean word “obangsaek” pertains to the concept of five directions (east, west, north, south, and center) and five colors (blue, white, black, red, and yellow) where each direction is associated with each color respectively.

This concept is connected with the elements of the earth, seasons, and five vital organs of the body (heart, liver, lung, kidney, spleen). It represents harmonization with nature, health, and prosperity.

This is why in Korean cuisine, it is important for food to have five colors. If the food cooked already has three colors, Koreans add two more colors by garnishing or decorating it to make five.

If you have seen the classic Korean drama, Dae Jang Geum,1 more popularly known as Jewel in the Palace, then you would know how much importance the Korean culture places on a balanced food or diet, and the very concept of obangsaek.

FERMENTED/PRESERVED FOODS

KIMCHI

Because fresh vegetables are usually not available in Korea during winter, kimchi was developed—a kind of preserved vegetables made in volume to be consumed in the long and cold winter season.

Kimchi is prepared through the fermentation of:

• several vegetables including roots, stems, fruits, and leaves such as napa cabbage, white radish, small green onions, cucumber, onion, sweet potato stems, and pumpkin; and
• seasonings or additives such as red chili powder, several condiments, and salted seafood to balance the nutrients and taste.

The taste of kimchi depends on the ingredients, preparation method, and fermentation conditions.

This day, there are hundreds of different kinds of kimchi in Korea and they are all good sources of lactic acid, vitamins, minerals, and amino acids which the body needs the most—especially over long, cold winters.

Kimchi truly is the best gift the Koreans’ ancestors had given them long ago.

JEOTGAL

Jeotgal (salted seafood) is made by salting and preserving seafood. The Korean jeotgal has a distinctive taste developed in the process of salt-fermentation. This process makes jeotgal seem easy to make but Koreans have become quite particular about its taste; considering the many different fish varieties and flavors one can make jeotgal with, it has become quite complicated to make. It is also important to keep jeotgal in the right place where the temperature and humidity are ideal for fermentation.

Along with kimchi, soybean paste, soy sauce, and red chili paste, jeotgal is one of the five basic fermented food in Korean cuisine. While it is sometimes served as a separate side dish to rice, jeotgal is also widely used to add flavor to various dishes, including kimchi.

PASTES

Paste is another kind of fermented food in Korea. It is made through the fermentation of soybeans. Typical pastes are:

• ganjang (soy sauce) - used as a seasoning instead of salt, used when making soups or stews, used for seasoning vegetables and stir-fried and boiled food;
• dwenjang (soybean paste) - mainly used in soups or stews, used as a condiment for side dishes (otherwise used as a sauce or flavoring), used to remove the smell of meat; and
• gochujang (red chili paste) - red and spicy and a Korean favorite, used to create spicy taste in side dishes, soups, and stews, used as a sauce mixed with rice.

TABLE SETTING

The traditional Korean table for eating was good for one person only. Individual tables were set with the exact same food, then placed in front of each person eating.

Because of this, a respectable upper-class family in the Joseon dynasty had to possess at least 100 to 150 individual tables.

The basic composition of a traditional Korean table is rice, soup or stew, kimchi, and side dishes. Generally, 3 to 5 side dishes are served in this setting. However, the quantity of side dishes depends on the position or status of the person eating. A maximum of 12 side dishes can be served for the king.

The modern custom of the entire family eating together on a single but a little bigger and longer table did not become common until the late nineteenth century. The utensils used are spoon and chopsticks. Rice and soup are served individually for each guest but the kimchi and side dishes are meant to be communally shared by all. The sharing of side dishes could be strange for foreigners, but it is an expression of affinity for Koreans.

TABLE MANNERS

The Korean culture emphasizes respect toward the elderly and cherishing the food on the table. This is why table manners are very important for Koreans. The following are some things to take note of about Korean table manners:

• Everyone should not start eating until the most senior guest at the table begins. The guests are expected to stay seated until the senior is done eating.
• As in many countries, it is impolite to talk while one’s mouth is full. One should not chew with an open mouth as well.
• The dishes should remain on the table; it is bad to eat food while standing or holding up the bowl. It is also not good to beat the table with one’s spoon or chopsticks.
• One should only take moderate amounts of side dishes from the platters. It is also impolite to flip over the food in the dishes meant for sharing.
• One should not bend too close to the dishes while eating. One should not hold the spoon and chopsticks at the same time using the same hand.
• Try to dispose bones or pits in a discreet manner by either wrapping them in a tissue or by hiding them behind your bowl.

1 Dae Jang Geum, directed by Byung Hoon Lee, written by Young Hyun Kim, starring Young Ae Lee and Jin Hee Ji (2003; Seoul: MBC), Viki