Koreans use a shallow spoon for rice and soup and a set of silver or stainless steel chopsticks for serving from the shared dishes. Side dishes vary in number depending on the occasion, but at least three to five would be a minimum at home, with many more for special guests or in restaurants.
To achieve the fine slices of meat required in many Korean dishes, the meat is sliced whilst frozen.
Create colourful meals
Korean food traditionally focuses on five colours: white, yellow, red, black and green. This is most obvious in a bowl of bibimbap.
Cook your vegetables as little as possible. Steam or briefly blanch the vegetables then marinate them in sesame oil, garlic, soy sauce and black pepper. Sesame oil is potent, so use it sparingly.