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Traditions of South Korean Cooking: Learning the Basic Techniques and Recipes of the South Korean Cuisine
Traditions of South Korean Cooking: Learning the Basic Techniques and Recipes of the South Korean Cuisine
Traditions of South Korean Cooking: Learning the Basic Techniques and Recipes of the South Korean Cuisine
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Traditions of South Korean Cooking: Learning the Basic Techniques and Recipes of the South Korean Cuisine

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When you think of Korean food, kimchi and beef stew are most likely the ones that would pop into your head first. Beyond the popular notions of what South Korean food is, their traditional, home-cooking cuisine is actually a glimpse of what South Korea is. A beautiful country blessed with four distinct seasons, their taste in food is a reflection of that and more. This is part of the traditions of real and authentic Korean cooking.

Let "Traditions of South Korean Cooking: Learning the Basic Techniques and Recipes of the South Korean Cuisine" guide you through your journey into the authentic Korea cuisine. Packed with simple recipes, tips, and a little history, this book is your ultimate guide in the fascinating – and delicious! - world of South Korean cooking.

LanguageEnglish
PublisherMartha Stone
Release dateAug 12, 2014
ISBN9781311969750
Traditions of South Korean Cooking: Learning the Basic Techniques and Recipes of the South Korean Cuisine
Author

Martha Stone

Martha Stone is a chef and also cookbook writer. She was born and raised in Idaho where she spent most of her life growing up. Growing up in the country taught her how to appreciate and also use fresh ingredients in her cooking. This love for using the freshest ingredients turned into a passion for cooking. Martha loves to teach others how to cook and she loves every aspect of cooking from preparing the dish to smelling it cooking and sharing it with friends.Martha eventually moved to California and met the love of her life. She settled down and has two children. She is a stay at home mom and involves her children in her cooking as much as possible. Martha decided to start writing cookbooks so that she could share her love for food and cooking with everyone else.

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    Traditions of South Korean Cooking - Martha Stone

    Introduction

    Also known as the Land of the Morning Calm, South Korea is an island country, south of the Korean peninsula, just off the coast of southern China. The southern tip of the peninsula on the other hand, is just a few hundred miles away from Japan, thus forming a bridge between the two countries.

    The land features a lot of mountains and beautiful streams. The country's rugged features contrast nicely with their four distinctive seasons. Moderately temperate autumn and spring, brings spectacular views of the mountains. However, the extreme winters and summers in South Korea can be a bit harsh, especially farther in the north.   

    With these physical conditions, Korean cuisine has developed over the centuries to specifically cater to the country's climate and geography. Hearty, stimulating food makes up a bulk of Korean cuisine. Spices, chilies and fresh, healthy vegetables are always on their menu. These types of food are specifically chosen since they help keep the cold out and are great energy foods, too.  With Korea's extreme weather conditions, keeping their bodies healthy and fit with appropriate food is a definite must. Medicinal herbs and other similar ingredients are commonly used in daily cooking. Preparation also plays a part in ensuring that the food they eat will give them the optimum health benefit. For example, garlic is often eaten raw. Raw garlic contains saponin which is said to aid in digestion as well as help cleanse the blood. Some of the other common medicinal foods used in cooking include ginseng, chestnuts, tangerine, and gingko - ingredients which are also often used for medicines.

    Aside from climate and geography, the struggle between Buddhism and Confucianism had also been influential in the development of Korean cuisine.  Buddhist diet mainly consisted of mountain crops, herbs and vegetables, something which is noticeably present in Korea's everyday cuisine. From Buddhism, Korea has developed a mountain-based cuisine that is now said to be the foundation of Korean cuisine. A typical Buddhist meal is composed of rice, soup, and vegetable side dishes. These dishes are often flavored using mountain herbs. Modern Korea's love for herbs, roots and grasses thus is said to stem from the early temple cuisine of the Buddhist monks.   

    Korea's obsession with health foods takes cue from it Confucian beliefs. Confucianism places a high importance on one's health. According to Confucianism, a healthy man is one who is healthy in all aspects of his life: mentally, emotionally and physically. This belief also strengthens the Chinese legacy of using medicinal herbs and ingredients for their daily meals.

    Seafood is also very popular in Korea. The peninsula country is surrounded by oceans, thus giving them a rich resource for seafood. Seoul's Noryangjin Fish Market is one of the most well-known places to get seafood. The place is extremely huge, with about 66 000 sq. meters of floor space. There are about 700 vendors in Noryangjin Fish Market selling seafood and other related products from Korea's 15 ports. From fish, to abalone, clams, squid, jellyfish, octopus, lobsters and shrimp, shoppers can have their choice of the freshest seafood in Noryangjin.  A favorite way to serve seafood for Koreans is to simply grill seafood

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