The Adaptation of Korean Dining Culture in Korean Restaurant at Bandung (Case Study: Korean House, Han Kook Gwan and Mujigae)

Kusbiantoro, Krismanto and Hee, Park Eun (2015) The Adaptation of Korean Dining Culture in Korean Restaurant at Bandung (Case Study: Korean House, Han Kook Gwan and Mujigae). The International Journal of Social Sciences, 32 (1). pp. 46-53. ISSN 2305-4557

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Abstract

It is undeniable that the Korean popular culture has swept the world in various aspects of life. Indonesia is no exception gets the impact of this phenomenon; it is supported by the good diplomatic relations and mutual cooperation in the economic field between the two countries. The number of Koreans in Indonesia are coupled with the development of the phenomenon, and followed by the raised of the typical Korean culinary business opportunities that characterized by the increasing number of Korean restaurants in Indonesia. Eating is not merely a human primary needs, but also become part of the culture of life and civilization of a nation. How to eat, types of food and eating traditions of Korean people are very distinctive and is supposed to have an impact on the form of the space and their dining facilities. This has become one of the aspects to be considered as a selling point for Korean restaurants in foreign countries, including in Indonesia. This paper will describe comprehensively on how dining culture adaptation in Korean society, conducted in 3 Korean restaurants in Bandung, especially in the room and dining facilities. Dining culture using chopsticks and spoons, sitting cross-legged and eating straight from the pan becomes the attractiveness of typical Korean restaurants. By considering the characteristics of a traditional Korean house, or hanok, the third restaurant that became a case study, namely Korean House, Han Kook Gwan and Mujigae strives to create a Korean sensation and atmosphere through three things: the use of materials and natural atmosphere in the dining area, the table and dining area design as well as the use of typical Korean dining tools.

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