Georgian vs South Korean food & cuisine

Charcoal grilling and stone-pot cooking are common, contrasting with China’s wok-centered stir-frying and Japan’s frequent raw or lightly handled seafood; grilling at the table is especially characteristic in Korea.

Traditional cooking used cast-iron pots, leaving a toasted crust called nurungji, which is eaten as a snack or brewed into sungnyung, a roasted rice water drunk after meals to refresh the palate.  In everyday meals, the default white rice is plain. But Korea also has a tradition of various mixed baps.

In Korea, noodles (guksu) are popular but secondary to rice. Unlike China or Japan, where noodles hold deep cultural weight, in Korea they remain complementary.

Rice noodles are rare; buckwheat, wheat, and sweet potato starch dominate. Sweet potato starch gave rise to japchae’s glass noodles. Noodles appear as hot soups, cold broths, or stir-fried dishes, served hot or at room temperature.

Barley often substituted rice, and many households still mix it into rice. Barley tea (bori-cha) is the default table drink. Corn, more common in the north, was eaten roasted, boiled, ground for porridge (oksusu-juk), or mixed with rice; corn tea (oksusu-cha) is also standard.

Wheat was historically scarce, but became central in knife-cut noodles, buckwheat blends and dumplings mandu.

Kimchi began as salted vegetables; chili peppers from the Americas transformed it into the spicy red napa cabbage style by the 18th century. Garlic, ginger, scallions, chili, and fish sauce give depth. Koreans eat 36–40 kg of kimchi per person yearly, though consumption has declined in recent decades due to lifestyle shifts, sodium concerns, and changing habits.

Meals also include namul (seasoned greens), braised roots, and pickles. Popular dishes: jeon (zucchini, scallion, or kimchi pancakes), japchae (sweet potato noodles with vegetables), and ssam (greens used as wrappers for rice, condiments, or meat).

Legumes are central: soybeans for tofu, soybean sprouts (kongnamul), soy milk for kongguksu noodles, and fermented condiments (doenjang, ganjang, gochujang). Mung beans appear in bindaetteok (pancakes) and nokdumuk (starch jelly). Azuki beans are used in rice cakes, breads, and patjuk porridge.

The sea contributes fish, algae, and seaweeds – another essential plant-based element of Korean cuisine.

Asian pears, persimmons, apples, citrus, melons, and berries are popular in South Korea. Asian pears and persimmons were especially important, as gifts, in ceremonies, in traditional medicine, as meat marinades, and all over art and poetry.

Koreans were historically farmers; rice and grains anchored meals, and meat was secondary. Buddhism discouraged slaughter, keeping meat less central, but beef held symbolic weight in Confucian rituals.

Pork surged in popularity after the Korean War, becoming the most common meat in South Korea’s growing economy. Chicken was traditionally valued in soups and stews for nourishment, but in the late 20th century, fried chicken became a national phenomenon. Today, crispy twice-fried chicken with sweet or spicy sauces is a leading export, paired with beer in “chimaek” culture.

Korean meat dishes avoid large roasts or steaks. Meat is cut thin, bite-sized, or ground – once to stretch scarce meat, and also to ease marination, grilling, and sharing. No knives appear at the table; food is served ready for chopsticks and spoons.

Korean barbecue stems from older grilling but took shape in the 20th century. Bulgogi dates back over 1,000 years, yet grilling was not a daily fare. By the 1970s–80s, with rising incomes, restaurants popularized table-top grilling. Today, Korean BBQ – especially pork belly (samgyeopsal) – is central in South Korea and globalized across the U.S., Europe, and Asia.

Koreans eat raw fish quite often, but also differently from Japanese sashimi. Seafood is sliced thicker and chewier, hoe is almost always eaten with sauces, as a part of the bigger spread, often eaten on social occasions and followed by beer.

A very important to Korean flavor identity is jeotgal,  a category of salted, fermented seafood. Tiny shrimp, anchovies, oysters, roe, or crab are preserved into condiments that power kimchi, appear as punchy side dishes, or become fish sauces aekjeot.

Korean desserts are subtle and light, made of rice, beans, grains, nuts, honey, and fruits. The sweetness is delicate, just enough to balance bitterness. Chewy texture is very preferred, also crunchiness, or soft pressed sweets that dissolve on the tongue. Visually, many are shaped with molds, decorated with patterns, or colored naturally with plants.  Tea-culture roots and ritual/seasonal usage keep portions small.