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Traditional Korean meal table

Food the Korean way

Koreans loves their meal. They enjoy the food; sit for long time at the tables, socialize and people are really crazy about testing as many different tastes as possible during a meal. And they eat a lot. However, there are more than 50 million Koreans living in Korea, but it is really hard to see any overweight people. We believe this is connected to Korean food tradition. Many Americans go to Korea to adjust their weight by eating Korean food. And they eat as much as they want, and still they get the results they want-going down in weight.

Since the Korean cuisine is very different from any other kitchens we need to explain how our menu is built up. When you see our menu for the first time it is not very different from other menus. But in order to make all guests enjoying their meal in a real Korean way, we allow ourselves to give some guidelines. In addition all our waiters and administrator will assist in all possible ways!

..banchan the many side dishes

The Koreans’ passion for enjoying different tastes during a meal is really experienced through many banchans. Banchan are side dishes that come together with the main dish. Always there will minimum be between 4 to 5 banchan dishes served; some mild, some spicy, some sour and etc.

The way this is eaten also ensures the social event which a meal is in the Korean tradition. Everyone gets their own rice and soup, all other dishes and especially banchan dishes are for everybody and are to be shared. Banchan is placed in middle of table. While Koreans are eating their meal they love to talk about how it tastes. Koreans eat a little rice, then one type of banchan, then again a little rice and another type of banchan, then some soup and main dish and again another type of banchan and so on…

Korean cuisine is largely based upon rice, vegetables, and meat and fish. In Korean traditionally there is no big difference of how breakfast, lunch or dinner is put together. All these three meals do contain following;

Bowl of rice, soup, at least 1 fish dish, at least 1 meat dish and between 4 and 8 banchan side dishes.

Lunch is normally solved by DOSHIRAK, (Korean lunchbox) and contains rice, soup and 4 to 5 banchan.


Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, soy paste, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste). Koreans loves chili. They make chili paste, chili sauce and chili in many different ways. You will never have a Korean meal without chili in one way or other. In addition Koreans use lots of sesame leaves, seed and oil. Garlic and ginger are also a must!

Korean cuisine has evolved through centuries of social and political changes. Originating from ancient agricultural and nomadic traditions Korean cuisine has become what it is today through a complex interaction of natural environment and changing cultural trends.