I think Korean food is wonderful.  After all, I have eaten it all my life and I still eat it three meals a day (thanks to my wonderful wife).  But what I haven't noticed until recently is how Korean cuisine is uniquely 'spoon-centric'.  Other countries use spoons as well, but they are usually brought out only when there is a need (i.e. soup).  In Korea, spoon is the primary utensil.

As long as I could remember, I had a spoon and chopstick with my name on them.  By that, I don't mean my name was inscribed on them, but I could recognize my utensils by the shape, color, feel, and sometimes smell (well, I was a little paranoid when I was little).  With every Korean meal, my spoon and chopsticks were laid side-by-side like a couple married for life.  Which is the male?  The spoon, of course.  It's masculine and uncompromising where chopsticks are feminine and versatile.

Why is Korean cuisine so spoon-centric?  Because a proper Korean meal comes with a bowl of rice and a bowl of soup for each person.  The spoon is used for both the rice and the soup.  The chopstick is used mainly for the side-dishes where, in China or Japan, chopstick is used for practically everything.  Also, there is usually a shared soup in the center for which spoons come in handy.  These center-soup is usually served piping hot and has a name that ends with either Tang or Jhigae (i.e. Maewoon-Tang or Kimchi-Jhigae).

Hmm.  This post made me hungry.

Update:

FatMan Seoul is the blog to visit if you want more stories and mouth watering photos (thanks to James for this wonderful tip).  I particularly loved the photos in the Dak-galbi post.  Yum!