Transcript Korean Food - Geochemistry

Korean Language and Culture
By JAE-YOUNG YU
Contents
 General
 A Typical Korean Table
 Ingredients
 Cooking Methods
 Some Representative Korean Cuisins
General
 A typical Korean style table consists of 밥 + 국 + 반찬;
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 very unique
Varieties of foods; grains, vegetables, meats, fishes
Number of cooking methods
Using condiments and seasoning of a wide spectrum
Chinese and Japanese styles cuisines popular
Western style diets now widely accepted
More opportunities of having foreign cuisine
Appearance of fusion cuisines
Simplified dining etiquettes
A typical Korean table
http://www.hyulimbook.co.kr/index.ph
p?mid=talk_04&document_srl=59508
http://article.joinsmsn.com/new
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1230&cloc=
Ingredients
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Grains: Rice, barley, millet, wheat, bugwheat, sorghum
Legumes: Soy bean, peas, mungbeans, azuki beans
Meats; Beef, pork, chicken, goat
Fishes; Mackerel, hairtail, croaker, herring, walleye pollack, gadid, ray,
etc.
 Other sea foods; Shellfishes, shrimps, mollusks, cephalopods, seaweeds
(김, 미역, 다시마..)
 Vegetables; Korean (Kimchi) cabbage, Korean radish, cucumber,
potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili
peppers, zucchini, mushrooms, lotus root, and wild greens (나물)
 Condiments & seasonings; Fermented condiments
include ganjang, doenjang, gochujang and vinegars. Nonfermented
condiments or spices include red pepper, black pepper, Chinese pepper,
cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion
(spring onion)
Cooking methods
 Raw vs. Fermentation; Gimchi, Jeotgal, Doenjang
 Steaming (찜); Rice and other grains, meats,
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vegetables
Boiling (끓임, 데침); Soups (국, 찌개)
Mixing (무침); Vegetables or meats with seasonings
Roasting (구이); Meats, fishes, and vegetables
Frying (튀김); Meats, fishes, and vegetables
Stirred frying (볶음); Meats, fished, and vegetables
Some respresentative Korean
cuisines
Bulgogi
(불고기)
http://blog.daum.net/r
ainbow_21/13423084
Recipe: http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipekorean-barbequed-beef/
Samgyeobsal (삼겹살)
Recipe: http://www.maangchi.com/recipe/samgyeopsal-gui/
Gimichi Jjigae (김치찌개)
Recipe: http://topchefkorea.com/2011/04/11/kimchijjigae/
Sundubu Jjigae (순두부찌게)
Recipe: http://www.maangchi.com/recipe/soondubu-jjigae
Bibimbab
(비빔밥)
Recipe: http://www.maangchi.com/recipe/bibimbap
Japchae (잡채)
Recipe: http://www.maangchi.com/recipe/japchae
Ddeokbokki (떡복기)
Recipe: http://www.maangchi.com/recipe/ddukbokkie
Jajangmyeon, Jajangbap (자장면, 자장밥)
Recipe: http://www.maangchi.com/recipe/jjajangmyun
Nangmyeon (냉면)
Recipe: http://www.maangchi.com/recipe/naengmyeon