Calling Relationships, Not Names: A Practical Guide to Korean Naming Culture Hello. This is KoreaFeel. One of the first cultural differences you will encounter in conversations with Koreans is how to address people (Calling). While calling... 2025-10-20 K-Feel
The 100% Guide to Korean Restaurants: How to Sit, Order, and Eat Like a Local Hello. This is KoreaFeel. Your interest in K-Food makes visiting a Korean restaurant an exciting experience. However, you might hesitate due to the countless Banchan,... 2025-10-18 K-Feel
The Harmony in Hand: Why Do Koreans Use Both a Spoon and Chopsticks? Hello. This is KoreaFeel. When you sit down at a Korean table, two tools are always placed next to your bowl of Bap (cooked rice):... 2025-10-18 K-Feel
The Final Piece: Bapsang (밥상), The Complete System and Harmony of the Korean Table Hello. This is KoreaFeel. We have explored the individual elements of the Korean table: Bap (rice/cooked grain), Banchan (side dishes), and Guk/Jjigae (soups/stews). However, all... 2025-10-17 K-Feel
Not Soup: Understanding Korean Table Balance through Guk (Soup), Jjigae (Stew), and Jeongol (Hot Pot) Hello. This is KoreaFeel. Beyond Bap (Rice) and Banchan (Side Dishes), there is an essential ‘liquid element’ that appears on the Korean table: Guk, Jjigae,... 2025-10-16 K-Feel
