Traditionally, Korean food is not eaten in courses, and all the food that is going to be eaten arrives at the table at the same time. This is called hanjeongsik (한정식).

You may then choose what you wish to eat from among what has been arranged. There is no obligation to finish completely the foods that have been placed before each individual, such as the rice in your individual bowl (공기밥). Eat what is right for you. Most dining consists of a broth, gimchi, and various "side dishes" (banchan 반찬). All these things are included in the price.

Koreans usually eat rice and broths with their spoons and the banchan with their chopsticks.

The spoon and chopsticks are never left placed on top of or in the rice, because doing so symbolizes food and utensils to be used by the dead.

Knives are used strictly in the kitchen when making the food.

• The younger people at the table begin to eat only after the elders have

raised their chopsticks and begun.

• The food should not be stirred or bothered with a spoon that has been in

one's mouth.

• Don't eat either too fast or too slow. Try to finish at around the same time as

everyone else at the table.

• Your spoon and chopsticks should not be used at exactly the same time.
• Do not get up before the elders at the table have done so.