The ever increasing number of people get familiar with the Korean kitchen and love it as it is good for their health. Although to enjoy the wonders of the Korean kitchen many people go to Korea, you can do it here, in the Korean restaurant in Riga Soraksans. The diet specialists recommend us to reduce the amount of animal fat and the products containing cholesterol, sugar and salt, but to use more of the products containing fibre. The Korean kitchen follows all these rules.

It is difficult for the people who are not familiar with the Korean’s life to imagine the various preparation modes of rice. Rice for a Korean is like bread for a European. Rice is steamed without any additives (butter, salt or spices). Rice is the main component of the national kitchen. White rice or with colourful rice or beans added is often steamed or smoked together with vegetables as well as macaroni and dumplings can be used. The Korean kitchen will never get along without kimchi. They were prepared yet in the 7^th century and initially were pickled vegetables but in the 12^th century various spices were added to achieve the specific taste. The use of spices imported from Japan started in the 18^th century. These spices included chilli pepper making the dish very spicy and replacing salt. Chilli pepper seems to be more popular than other spices because it was difficult then to get salt. Kimchi prevents the diabetes, heart diseases, extra weight, reduces the level of cholesterol, sugar and fat in your body and prevents from the development of malignant tumours. Chilli pepper improves digestion, garlic gives you the energy and facilitates absorption of vitamin B, ginger improves your appetite and blood circulation. In winter when we experience the deficit of vitamins, kimchi being rich in vitamins A, B and C is a must of the Korean diet.

Garlic, also being a must in the Korean kitchen, has had an important role in the establishment of the nation. The Koreans believe that their country has emerged from the combination of the God and a bear yet in 2333 before the Christ. According to the legend this happy couple was a result of 20 heads of garlic. A bear and a tiger asked the God to transform them into human beings and the God gave them a garlic and made them live in a cage for 100 days and eat garlic. The tiger did not achieve it but the bear transformed into a beautiful young lady who then married the God. Their son Tangum was the founder of Korea. Since then the garlic is one of the main components in the Koreans’ diet, they use it every day in almost all the dishes.

Kimpab is the most popular dish in Korea. You will find it everywhere, in the shops, in the parties, in the picnic and even in the lunch box for a student. It is rice (pub) wrapped into the dried see weed (kim). Many will see the similarity with the Japanese dish, however, the Koreans do not add vinegar and sugar as the Japanese do. Rice is dressed with the sesame oil and meat, eggs, cucumbers and radishes are added. It is a delicacy.

Bibimpab is another popular dish rich in vitamins. It contains rice steamed in a pot and a number of vegetables, nuts, see weed and fern shoots aded. It is then slightly smoked and put on rice with some paste and a baked egg in the middle of the dish. Before servicing it should be well mixed.

It is necessary to add something about the Korean ginseng. Kimchi, garlic and ginseng are the plants that Korea is most often associated with. The name comes from two hieroglyphs: “a man” and “a root”. It is very health to use it with honey. This plant helps you to achieve the balance in your body. If you are tired, it will make you fresher, it you are stressed, it will give you tranquillity. The ginseng adjusts your blood pressure. In the restaurant you can taste the ginseng tee.

The Korean dishes are served on the table all at once and there is no difference if you have your soup as the first or the last course of the meal.

The Koreans never start their meal unless the eldest person has started and they never leave the table unless the eldest person has finished. When using chopsticks (at home the Koreans use chopsticks but at the restaurant - the metal ones) we recommend you to put them on the rice bowl if you do not use them and on the table next to the rice bowl if you have finished your course. Never put them into the rice bowl as they do in case of funeral. The Koreans use styles for eating everything except for rice and soup where spoons are used.

In addition, never forget the etiquette of drinking. If there is anybody who wants to fill in your glass, hold it in the right hand and slightly touch it from beneath by the left one.

Remember this and you are welcome at the Korean restaurant.