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Korea’s Historic Clans: Family Traditions of the Jongga (Korea Essentials Book 19) by Yeonja Lee & Mira Kim

Korea’s Historic Clans: Family Traditions of the Jongga (Korea Essentials Book 19) by Yeonja Lee & Mira Kim

Author:Yeonja Lee & Mira Kim [Lee, Yeonja]
Language: eng
Format: azw3
Publisher: Seoul Selection
Published: 2016-01-17T16:00:00+00:00


When serving guests, all the lids of the dishes are closed to keep the food warm and clean. Should there be a letter on the lids, they are positioned so the guest can read it.

The various dishes were carried out with their lid on to keep the food warm, and arranged so that the writing on the lid would face the person eating. The utensils were placed on the right, with the spoon in front and the chopsticks behind. They were positioned on the edge of the table so that they would protrude about 2cm over the edge of the table.

The dishes also had to be laid out in a certain order on the table. In the first row (closest to the person eating) were rice, vegetables, and soup, from left to right. The stew was placed behind the soup, with the soy sauce between them. The vinegar soy sauce was on the right, and the vinegar red pepper sauce was on the left. Warm foods like grilled meat and boiled fish were on the right, while cold food, including dried abalone, strips of boiled meat, and beef tartar were on the left. Vegetables, both boiled and raw, were included in the row of fish and meat pancakes, while the dry side dishes and the salted seafood were placed in the row of side dishes on the left. The kimchi appeared on the row at the very back of the table, with cabbage kimchi, a soup made of eggs and octopus called suranchaeguk, and white kimchi arranged from left to right.



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