Thursday, 17 October 2019

KOREA HANSIK ( PART 4)


HANSIK TABLE SETTING AND DINING ETIQUETTE

The Hansik table setting: The traditional Hansik table setting ( bansang ) includes rice and side dishes ( banchan) that are served together. Boiled rice or grain (bap) is the main dish which is accompanied by side dishes (banchan) of prepared vegetables, meat, fish, etc

Spoon and chopsticks: the spoon is used for soup and rice and chopsticks are used for the side dishes. The proper way to use chopsticks is by holding them between the thumb and middle finger. It is improper to hold the spoon and chopsticks together.

Soups and stews: Hot soups and stews should be eaten slowly without making noise. Small amounts of soupy dishes such as water Kimchi or stews are ladled into individual bowls.

Noodle Soups : Care should be taken to eat noodle soup dishes without making too much noise. Garnishes or seasonings should not be picked out and eaten separately.

Desserts: Korean confectionery (hangwa) or rice cakes ( tteok) are usually served with punch or tea at the end of a meal. The saucer and cup should be held together and the tea or punch should be quietly sipped from the cup.

Although Hansik should be fully enjoys, it is bad manners to play with chopsticks or use it for any other purpose than eating. Hansik is to be consumed with a feeling of gratitude to those who toiled to prepare the meal.

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