At first glance, Korean food seems similar to the other Asian cuisines but it has a unique character: the mix of ginger, soy sauce, sesame oil, chili and soybean paste provide the typical, powerful aromas. It is also particularly spicy. Besides rice mainly Kimchi is served with every meal - made with fermented vegetables, usually cabbage.
Also soups in many variations may not be missing. In their preparation it freuqently resorts to instant noodles, mussels and other seafood and tofu. The dining table in Korea should provide as much space as possible because it is common practise to serve all dishes simultaneously.
In addition, thinly sliced meat is grilled directly on the table in a spicy marinade and is called 'Bulgogi'. The food is then often a social get-together, in which everyone tries everything.