韩式餐桌物品的摆放是有一定秩序的。首先从摆放米饭的位置开始,在它的右侧是放汤的位置,筷子则是放在右侧较远的地方。炖菜和配菜应放在桌子的中央,让大家可以一起分享。我这里所说的分享,是指大家从一个公共的盆里夹取食物。而当你要从盆里夹取食物的时候,记得保证汤勺是干净的。但千万不要有纸巾来擦干净,而是用你的嘴巴。换句话说,在你再次蘸取以前,保证汤勺离开你的嘴的时候没有残留任何食物。
3. Right Tools
正确的工具
You should use the right tools for the job – in Korean food that means you eat your rice with a spoon. So often on video clips online of non-Koreans eating bibimbap (mixed rice) you see them struggling to stir up their rice and vegetables with their chopsticks. They should be using a spoon! It is very easy to mix up bibimbap this way and, of course, it means you get to eat it much faster as everything must be mixed well first. The spoon is also used for soups, stews, and porridges. Chopsticks are there to help you pick up pieces of meat or vegetables from a barbecue if one is in use, or to take side dishes. [Image © Kyle Strickland]
吃饭时须用对工具——这句话放在韩国食物中意思是吃米饭要用勺。在网上的视频短片中,你可以常常看到非韩国人吃石锅拌饭(什锦饭)时在努力地用筷子搅拌米饭和蔬菜。他们应该用勺!这样的话搅拌石锅拌饭就很容易了,而且由于开吃之前必须先将石锅拌饭里的一切东西搅拌均匀,当然这也意味着你可以更快地开吃。勺也用于喝汤、吃炖菜和喝粥。在韩国筷子如被使用,是用来帮你从烧烤架上夹起肉片或蔬菜,或者用来吃一些配菜。
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