Tidbits of Korean Food Culture

During my trip to South Korea, I discovered some fascinating tidbits about Korean food culture that I took note of so I can share them here:

• Lunar New Year Delights: Koreans celebrate the Lunar New Year with Tteokguk, a rice cake soup. The snowy white color of the rice cakes symbolizes a fresh start, while their round shape resembles coins, promising wealth and prosperity for the year ahead.
• Funeral Traditions: At funerals, you’ll find Yukgaejang on the table—a spicy, red soup believed to ward off evil spirits. The vibrant red colour is thought to protect against negative energies during a time of mourning.
• Birthday Rituals: On birthdays, Koreans enjoy Miyeokguk, a seaweed soup, to honour their mothers. This tradition stems from the fact that new mothers eat seaweed soup after giving birth, so it’s a way of paying tribute to the woman who brought you into the world.
• Superstitions at the Table: When eating fish, Koreans have a unique superstition—never flip the fish over! Doing so is believed to “flip” your good luck, so it’s customary to carefully pick the meat from the top without turning it over.
• Winter Solstice Comfort: During the winter solstice, the longest night of the year, Koreans warm up with Patjuk, a comforting red bean porridge. The red beans are believed to chase away evil spirits on this darkest of nights.

These traditions add so much depth and meaning to Korean meals, making each dish a flavorful blend of history, culture, and superstition.

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