Korean Cuisine

Korean food is a unique cuisine that grew from the country's culture, environment,
geography and climate. Although it shares ingredients and certain aspects with its
Chinese and Japanese neighbors, it's a food culture that has its own flavors, spices,
ingredients and techniques.

Factors Affecting the Cuisine

- Environment is one of the main influential factors of Korean food. Korea is a peninsula,
and it is known for its hot summers, freezing winters and lengthy, lovely autumns.

Korea’s environment gave the land an abundant resources to grow rice and vegetables.

Because Korea is almost completely surrounded by water, fishing has been a big part of
Korea’s history and economy. Seafood has been favored by many Koreans for
generations.

In the fishing industry, most people and businesses fish from the Yellow Sea to parts of
Sea of Japan.

Prior to the 20th century, Korea was a rural society with plenty of wild and farm food. In
addition, majority of Korea’s food depended on farming.

Before the 20th century, China was the most powerful and technologically advanced
country in East Asia. As a result, East Asian countries all share some similarities
because China’s government, culture, and foods were passed on to Korea and then to
Japan. In addition, One of the most influential items that were passed down by China to
neighboring countries is rice, which was first domesticated in China.

Factors such as the environment, history, weather, and location has clearly shaped the
Korean cuisine. These influential factors are significant because even a slight difference
could have altered today’s Korean culture.

History of Korean Cuisine

For centuries, the Koreans have eaten the products of the land and sea. They began
growing grains thousands of years ago, and rice cultivation was introduced to some
parts of the country around 2000 b.c. During this time they also grew millet (a type of
grass grown for its edible seed), soybeans, red beans, and other grains.

Like the Chinese and Japanese, Koreans eat rice with almost every meal and use
chopsticks. Eating with chopsticks means the food is usually cut up into little pieces that
are easy to pick up.

Geography and Location

The Korean Peninsula is a large finger of land that extends south from the northeastern
border of China into the ocean parallel to Japan. It is surrounded by the Sea of Japan
and the East China Sea. Until World War II (1939–1945), Korea was a single country.
After World War II, Korea was divided in half to form the Democratic People's Republic
of Korea (known as North Korea) with a communist form of government, and the
Republic of Korea (known as South Korea) with a democratic form of government.

Festivities and Holidays

Seollal (New Year's Day) Tteokguk (Traditional soup made of rice cake), Yakwa (Honey
cakes)

Samjinnal (Celebrating the coming of spring) 3rd day of third month Hwajeon (Rice
pancakes), Dugyeonju (Azalea wine)

Chopail Buddha's Birthday (8th day of fourth month) Different types of Tteok,
Dumplings, Special dishes made of fish

Spices, Herbs and Seasonings

Red Hot Peppers
Korean food is never the same without red, hot peppers. Hot peppers are the main
ingredient of gochujang ("red pepper paste") and the required ingredient in several
casseroles and side dishes. The components in peppers, which gives them their spicy
taste, helps to relieve pain and breaks down fat, making red, hot pepper an ideal dietary
food.

Soybean
Soybean is the main ingredient of doenjang. ("soybean paste") and contains various
nutrients, including protein. Soybean is also high in enzymes, which aids in preventing
cancer and Vitamin E, which lowers cholesterol level. Soybeans can be cooked with
rice, grounded into bits or flour, or made into tofu.

Doenjang
This soybean paste has been popular among Koreans for over 2,000 years. The
ingredients consist of soybeans, salt and water, which are combined with natural
elements, such as sun and wind. Doenjang has been scientifically proven to help
prevent cancer. People from all over the world come to Korea to enjoy this soybean
paste. It is used in casseroles or mixed with fresh mountain herbs.

Gochujang
Gochujang ("red pepper paste") is made from dried peppers, salt, water, fermented
soybeans and sweet rice powder. These ingredients are mixed thoroughly and then
fermented, which enhances the spicy flavor of this sauce. People typically eat rice
mixed with this spicy paste and sesame oil. They also use it as a dipping sauce for fresh
vegetables.

Ganjang
Ganjang ("soy sauce") is made through the same process as soybean paste. Water and
salt are added to soybeans and then fermented for two months. During the fermentation
process, amino acids and lactic acids are released, which creates soy sauce. Ganjang
is used as a dipping sauce for various fried foods.

The significance of Korean sauces and condiments

Korean sauces, which include soy sauce, soybean paste and red pepper paste, are
enjoyed with fresh spices and condiments. Onions, garlic, scallions, ginger, sesame oil,
crushed sesame salt and powdered red pepper are among the most popular spices in
Korea.

Korean Dishes
1. Kimchi
 A traditional fermented Korean side dish made of vegetables with a variety of
seasonings. It is often described as spicy and sour. In traditional preparation
kimchi is often allowed to ferment underground in jars for months.

2. Bibimbap

Sometimes anglicized (bi bim bap or bi bim bop) is a signature Korean dish. The word
literally means "mixed rice".

3. Bulgogi marinated beef BBQ

Bulgogi is one of Korea's most popular beef dishes that is made from thinly sliced sirloin
or another prime cut of beef (rib eye). It is usually marinated in a mixture of soy sauce,
sesame oil, black pepper, garlic, onions, ginger, and sugar for two to four hours to
enhance the flavor and its tenderization.

4. Japchae

is a Korean dish made from sweet potato noodles stir fried in sesame oil with
vegetables (typically thinly sliced carrots,onion, spinach, and mushrooms), sometimes
served with beef, and flavoured with soy sauce, and sweetened with sugar.

5. Ddukbokkie

Rice cake street food

Is a popular Korean snack food made from soft rice cake, fish cake and sweet red chili
sauce. It is commonly purchased from street vendors or pojangmacha. Originally it was
called tteok jjim and was a savory braised dish of sliced rice cake, meat, eggs, and
seasoning.

Deureojusyeoseo
Gamsahamnida!~ ^^