Q & A about Korean Food 1

 Hi Korean food! Would you mind if I ask you a few questions about yourself? Great, let's get started.

I've heard that Korean food is really different from any of the other Asian cuisines. Could you explain to us a little more about what sets it apart?

"Yes, well unlike usual Asian cuisines, Korean food uses a lot of seasonings, and for a variety of reasons. Green onions and garlic are sprinkled on meat and fish dishes to take away unappetizing scents, and roasted sesame, sesame oil, and red chili paste are used to spice up the taste of the food. One very interesting fact about all these seasonings is that they lower the cholesterol levels and remove any poisonous substances in our body. "

Alright, the next question: how do the meals of the ancient kings and queens contrast with that of the common people?

"Ah, as you know, the kings and queens were much richer than their subjects, so they were allowed to have more complexity in their meals and nicer food than others. For example, royalty always dined on a meal with 12 side dishes, while normal people had to make do with 3,5, or 7 dishes. In addition, kings and queens used brass and silverware, which kept the food warm and changed color if in contact with poison, while everyone else used simple ceramics. Finally, the king's every meal was accompanied by two court ladies, one who tasted every dish for poison, and the other lifted the lids of the dishes.

Wow, thanks so much for the wonderful answers! I might even want to bring you back for another interview!