My Korean food experience is almost entirely from restaurants, but I’m trying to start cooking korean food at home more. How food is served & eaten in restaurants is not always the same as how it’s served & eaten at home. I’m trying to learn how at-home / family-style food is done in Korea.
At restaurants, I’ve had soups & stews served to me in ttukbaegi (earthenware bowls). I was thinking of investing in them for my home (my partner is a ceramics enthusiast). My question: Are these intended to usually be for individual servings (so a meal for 4 people would have 4 ttukbaegi on the table)? Or are they intended for family-style serving (a single large ttukbaegi for the table)? If it’s a single ttukbaegi, do people serve themselves from the ttukbaegi into individual non-ttukbaegi bowls and eat from those?
I watch Korean cooking videos on youtube and they typically only show a single ttukbaegi so I don’t know if they’re showing a recipe for one person or if that’s a multiple-person recipe.
Sort of related: If you have non-family guests visiting, does serving practice change? E.g., some westerners could be squeamish about eating from the same dish as non family members the way I understand banchan are typically eaten. In Korea, do they culturally just not have those concerns?
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