Beruflich Dokumente
Kultur Dokumente
D. Villanueva
Asian Cuisine
Baliuag University
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÷his research paper deals primarily with the background of Korean Cuisine and its culture. It is
consists of few parts which include the background of the cuisine as well as the country. History
and basic terms of the cuisine are also included for the better understanding of the HM students
who are taking this course and that can be useful for developing Extra Culinary skills. ÷his
÷erm paper also included some cooking techniques, basic tools, table set up, method and
principle and etiquette that is really applicable to the additional leanings of my fellow
schoolmate. As you are studying this term paper you will encounter some unfamiliar terms that
are related to their native food ingredients this may be sounds new to your ear, but as you are
reading this report you will be able to find it useful that can be helpful for the strengthening the
knowledge and the skills of the future member of the Hospitality Industry of Baliuag University.
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Korean cuisine originated from ancient agricultural and nomadic traditions in the Korean
Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats.
÷raditional Korean meals are noted for the number of side dishes (x ) that accompany
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes
that were once regional have proliferated in different variations across the country. ÷he Korean
royal court cuisine once brought all of the unique regional specialties together for the royal
respectively a territory of East Asia that was formerly unified under one state, but now divided
into two separate states and a region in northeastern Asia. Located on the Korean Peninsula, it is
bordered by China to the northwest, Russia to the northeast, and is separated from Japan to the
east by the Korea Strait and the Sea of Japan (East Sea).
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Korea was united until 1948, when it was split into South Korea and North Korea. South Korea,
officially the Republic of Korea, is a free market, democratic and developed country, with
memberships in the United Nations, W÷ , ECD and G-20 major economies. North Korea,
officially the Democratic People's Republic of Korea, is a socialist regime founded by Kim Il-
Archaeological and linguistic evidence suggest the origins of the Korean people were Altaic
successive waves from the Neolithic age to the Bronze Age.[3] ÷he adoption of the Chinese
writing system ("Hanja" in Korean) in the 2nd century BC, and Buddhism in the 4th century AD,
During the latter part of the Joseon Dynasty, Korea's isolationist policy earned it the Western
nickname the "Hermit Kingdom". By the late 19th century, the country became the object of the
colonial designs of Japan. In 1910 Korea was annexed by Japan, becoming part of the Japanese
Empire, and remained so until the end of World War II in August 1945.
In 1945, the Soviet Union and the United States agreed on the surrender and disarming of
Japanese troops in Korea; the Soviet Union accepting the surrender of Japanese weaponry north
of the 38th parallel and the United States taking the surrender south of it. ÷his minor decision by
allied armies soon became the basis for the division of Korea by the two superpowers,
exacerbated by their inability to agree on the terms of Korean independence. ÷he two Cold War
rivals then established governments sympathetic to their own ideologies, leading to Korea's
current division into two political entities: North Korea and South Korea. ÷he ensuing conflict
a
Prehistoric
engaged in fishing and hunting, and incipient agriculture in the later stages.[5] Since the
beginning of the Mumun pottery period (1500 BCE), agricultural traditions began to develop
with new migrant groups from the Liao River basin of Manchuria. During the Mumun period
people grew millet, barley, wheat, legumes, rice and continued to hunt and fish. Archaeological
remains point to development of fermented beans during this period, and cultural contact with
In a mural of A (èèè "÷ombs of Wrestlers"),[6] a Goguryeo tomb built around the
5th century shows a Goguryeo nobleman having a meal with two ladies.[7]
÷he ÷hree Kingdoms period (57 BCE ± 668 CE) was one of rapid cultural evolution. ÷he
kingdom of Goguryeo (37 BCE ± 668 CE) was located in the northern part of the peninsula
along much of modern-day Manchuria. ÷he second kingdom, Baekje (18 BCE ± 660 CE), was in
the southwestern portion of the peninsula, and the third, Silla (57 BCE ± 935 CE), was located at
the southeastern portion of the peninsula. Each region had its own distinct set of cultural
practices and foods. For example, Baekje was known for cold foods and fermented foods like
. ÷he spread of Buddhism and Confucianism from China during the fourth century CE
÷he ÷hree Kingdoms were followed by the Unified Silla period (668 CE ± 935 CE), during
which Silla unified most of the southern region of Korea, while the Northern region was unified
by refugees from Goguryeo who renamed the region Balhae. ÷hese cultures adhered to the
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beliefs of Buddhism with a moderate level of peaceful coexistence. During the tenth century,
however, both cultures began to erode and were eventually unified under the Goryeo dynasty,
which drew much of its culture from the Song Dynasty of China. It was this dynasty that
introduced the peninsula to the Western world and it is from the word "Goryeo" that the
Confucianism continued to be the guiding influence during the period between the 14th and 19th
century BCE. A hierarchy of human relationships was created during this time period; lineage
and birthright were the governing forces of the time. ÷he majority of citizens in time period were
freeborn commoners, the cultivators of food for the society. Butchers called x held the
lowest cultural status level as the work of turning animals into food was deemed degrading.[11]
Agricultural innovations were significant and widespread during this period, such as the
invention of the rain gauge during the 15th century. During 1429 the government began
A series of invasions in the earlier half of the Joseon caused a dynamic shift in the culture during
the second half of the period. Groups of ("practical learning") scholars began to emphasize
the importance of looking outside the country for innovation and technology to help improve the
agricultural systems. Crops from the New World began to appear, acquired through trade with
China, Japan, Europe, and the Philippines; these crops included corn, sweet potatoes, chili
peppers, tomatoes, peanuts, and squash. Potatoes and sweet potatoes were particularly favored as
Government further developed agriculture through technology and lower taxation. Complex
irrigation systems built by government allowed peasant farmers to produce larger crop volumes
and produce crops not only for sustenance but also as cash crops. Reduced taxation of the
peasantry also furthered the expand commerce through increasing periodic markets, usually held
every five days. ne thousand such markets existed in the 19th century and were communal
centers for economic trade and entertainment. ÷he end of the Joseon period was marked by
consistent encouragement to trade with the Western world, China, and Japan. In the 1860s trade
agreements pushed by the Japanese government led the Joseon Dynasty to open its trade ports
with the west, and to numerous treaties with the United States, Britain, France, and other
Western countries.
A number of internal rebellions lead to the fall of the Joseon dynasty, followed by a thirty-six
year (1910±1945) colonization of the Korean peninsula by the imperial government of Japan.
Many of the agricultural systems were taken over by the Japanese to support Japan's food supply.
Land changes resulting from the Japanese included combining small farms into large-scale farms
which led to larger yields for export to Japan. Rice production increased during this period but
most of it was shipped out of the country. ÷he Koreans in turn increased the production of other
grains for their own consumption. Meals during the Japanese occupation were monotonous.
Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons.
Fulfillment rather than quality was most important. ÷hose in the lower economic levels were
likely to enjoy only a single bowl of white rice , while the remainder of the year was
filled with cheaper grains such as millet and barley. Western food began emerging in the Korean
diet, such as white bread and commercially produced staples such as precooked noodles. ÷he
Japanese colonial period ended after the defeat of Japan during World War II.
÷he country remained in a state turmoil through the Korean War (1950±1953) and the Cold War,
which separated the country into North Korea and South Korea. Both of these periods continued
the limited food provisions for Koreans,[19] and the stew called x , which makes use of
inexpensive meats such as sausage and Spam, originated during this period.
At this point the history of North and South Korea sharply diverged. In the 1960s under
President Î
aindustrialization began to give South Korea the economic and
cultural power it holds in the global economy today. Agriculture was increased through use of
commercial fertilizers and modern farming equipment. In the 1970s food shortages began to
lessen. Consumption of instant and processed foods increased as did the overall quality of foods.
Livestock and dairy production was increased during the 1970s through the increase of
commercial dairies and mechanized farms.[22] ÷he consumption of pork and beef increased vastly
in the 1970s. Per-capita consumption of meat was 3.6 kilograms in 1961 and 11 kilograms by
1979. ÷he result of this increased meat consumption brought about the rise of x restaurants
which gave the middle class of South Korea the ability to enjoy meat regularly. Meat eating
continued to rise, reaching 40 kilograms in 1997, with fish consumption at 49.5 kilograms in
1998. Rice consumption continually decreased through these years with 128 kg consumed per
person in 1985 to 106 kg in 1995 and 83 kg in 2003. ÷he decrease in rice consumption has been
ü
Cha - means 'tea' in Korean, so 'hong cha' means 'red tea' and 'nok cha' means 'green tea'. Korean
tea is different from many Western teas as many of them are not made from common tea leaves,
Pojangmacha - refers to a street vendor in Korea selling food, but it's a general term that includes
street carts and food vans, established little restaurants on the street, and larger tent food vendors
where you can sit on benches and eat with alcohol. ÷hey are extremely popular in Korean cities,
and they are known for their cheap prices, delicious (and usually unhealthy) snacks, and late-
night hours.
Hwe - raw sliced fish, popular in Korean cuisine. Hwe is often served with a spicy kochujang
(chili paste) sauce on the side or in a mixed rice dish called ax .
Daenjang - Ê
Gogi' - means 'beef' in Korean, so if you see this on a menu title, then the dish contains beef.
Anju - Drinking snacks that are served with alcohol in Korea. ÷hese dishes are often savory
and/or spicy like spicy fried chicken or spicy squid, but nuts and fruit are also popular anju.
Alcohol is rarely served without some accompaniment in Korea, and it is a requirement to order
Banchan - ÷he side dishes that accompany virtually every Korean meal. Many of the side dishes
will be salted or pickled vegetables like kimchi, but can also be anything from meat to seafood to
eggs. Generally, the more important the meal, the more side dishes are served. Everyday meals
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Kimchi - ÷he of the most important and distinct aspects of Korean cuisine, Kimchi is picked
vegetables that are usually spicy and fermented, but can also be merely salted and seasoned.
÷here are hundreds of different types of kimchi made with everything from chive to radish to
cucumber, but there is usually some at least one variety of kimchi eaten at every meal. ÷he most
common kimchi variety (baechu kimchi) is Korean cabbage seasoned with chili peppers, garlic,
Jun - Any food in Korean cooking that is first battered and then pan-fried. Jun can be individual
Dubu - Korean bean curd made from soybean milk. ÷he square cakes are well-known in the
West as tofu, but Koreans also eat soft dubu (soon dubu) which is not in block form and has the
consistency of jello when uncooked. Soon dubu is very popular in Korean cooking in stews and
soups.
Kaenip - A green-leafed herb that is a member of the mint family. With a strong scent and taste
similar to mint and sesame, kaenip is very popular in Korean cuisine. It can be marinated, fried,
and eaten raw. Korean perilla leaves have a much stronger taste than the Japanese or Vietnamese
versions©
Namul - refers to any seasoned vegetables in Korean, whether they are steamed, raw, or fried.
Koreans are great eaters of namul, especially root vegetables, and they are usually served at
Gui - Refers to grilled or barbecued food in Korean. At Korean restaurants, grilled food is often
Bap - ÷his means rice in Korean, so if you're seeing it on a menu or in a Korean store, it means
Kochukaru - Crushed red chili pepper that is finely ground into a powder or coarsely ground into
tiny flakes. Used extensively in Korean cooking for sauces, soups, stews, and side dishes like
kimchi©
Kochujang - Hot chili pepper paste made from red chilies and fermented soybeans. Used in
Korean cooking as a condiment, marinade, and flavoring for stir fries, soups, and stews.
Chigae - A hearty Korean stew that is usually spicy and often made with soybean paste or red
Grains
Grains have been one of the most important staples to the Korean diet. During the pre-modern
era, grains such as barley and millet were the main staples and were supplemented by wheat,
sorghum, and buckwheat. Rice is not an indigenous crop to Korea, and it is likely that millet was
the preferred grain before rice was cultivated. Rice became the grain of choice during the ÷hree
Kingdoms period, particularly in the kingdoms of Silla and Baekje in the southern regions of the
peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. ÷he
Sino-Korean word for "tax" is a compound character that utilizes the character for the rice plant.
÷he preference for rice escalated into the Joseon period when new methods of cultivation and
new varieties emerged that would help increase production. As rice was prohibitively expensive
when it first came to Korea, it is likely that the grain was mixed with other grains in order to
"stretch" the rice; this is still done in dishes such as x
x (rice with barley) and x (rice
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with beans). White rice, which is rice with the hull removed, has been the preferred method of
Legumes
Legumes have been significant crops in Korean history and cuisine according to earliest
preserved legumes found in archaeological sites in Korea. ÷he excavation at kbang site, Jinju,
South Gyeongsang province indicates that soybeans were cultivated as a food crop in ca. 1000±
900 BCE. ÷hey are made into tofu (x), while soybean sprouts are sauteed as a vegetable
( ) and whole soybeans are seasoned and served as a side dish. ÷hey are also made into
soy milk, which is used as the base for the noodle dish called . A by-product of soy
milk production is okara ( x), which is used to thicken stews and porridges. Soybeans may
also be one of the beans in x , which boil together with several types of beans and other
grains. Soybeans are also the primary ingredient involved in the production of fermented
condiments collectively referred to as , such as soy bean pastes, and
, a soy sauce called , chili pepper paste or and among
others.Mung beans are commonly used in Korean cuisine, where they are called (èè,
literally "green bean"). Mung bean sprouts called are often served as a side dish
blanched and sauteed with sesame oil, garlic, and salt. Ground mung beans are used to make a
porridge called which is eaten as a nutritional supplement and digestive aid, especially
In antiquity, most meat in Korea was likely obtained through hunting and fishing. Ancient
records indicate that rearing of livestock began on a small scale during the ÷hree Kingdoms
period. Meat was consumed roasted or in soups or stews during this period. ÷hose who lived
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closer to the oceans were able to complement their diet with more fish while those who lived in
Beef is the most prized of all meats, with the cattle itself holding an important cultural role in the
Korean home. ÷he cattle were regarded as servants and seen as an equal to human servants.
Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the
peninsula. Evidence from the 12th century illustrates that commoners consumed a diet mostly of
fish and shellfish such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were
Shellfish is widely eaten in all different types of preparation. ÷hey can be used to prepare broth,
eaten raw with which is a mixture of (chili pepper paste) and vinegar,
or used as a popular ingredient in countless dishes. Raw oysters and other seafood can be used
in making kimchi to improve and vary the flavor. Salted baby shrimps are used as a seasoning
agent known as for the preparation of some types of kimchi. Large shrimp are often
grilled as (èèèè) or dried, mixed with vegetables and served with rice. Mollusks
Vegetables
Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in
salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes.[52]
Commonly used vegetables include daikon, Napa cabbage, cucumber, potato, sweet potato,
spinach, scallions , garlic, chili peppers, seaweed, zucchini, mushrooms, and lotus root. Several
types of wild greens, known collectively as (such as
x
), are a popular dish,
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and other wild vegetables such as bracken fern shoots ( ) or Korean bellflower root ( )
Cooking Pots
Koreans generally use earthenware and stone pots to cook their food. As cooking at home and
even in restaurants is almost always done over gas flame, these pots are put right on the burner.
÷here are two major kinds of Korean cooking pots. ÷he ddukbaegi is a Korean earthenware pot
traditionally used to cook and serve soups ("guk" in Korean) and stews ("jjigae" in Korean).
Korean sizzling meals are also fit for this kind of cookware. ÷he dolsot is a Korean stone pot
Rice Cooker
Most Korean dishes are eaten with rice, so a rice cooker is one of the most used pieces of
cookware. It is also utilized for steaming other foods. Cooking rice the Korean way involves the
use of sticky rice. Koreans may prefer to put beans, sesame seeds and other ingredients with
white or brown rice. ÷he white rice is generally used for meals, especially with the bibimbap.
First, the rice is cooked separately in a rice cooker, then it is transferred to a Korean pot with the
rest of the ingredients, which are heated further to come up with a mixed rice bowl. Cooked
white rice is also used for the Korean version of the Japanese maki and sushi, which is better
known as kimbap. Kimbap is a common to-go snack (like burgers, sandwiches and biscuits) for
Koreans.
Serving meat Korean-style usually involves chopped meat (or traditionally, the meat is cut by
scissors) into bite-sized pieces before being cooked. It's also a Korean favorite to prepare meat as
home or in restaurants.
Korean foods can be largely categorized into groups of "main staple foods" (èè), "subsidiary
dishes" (èè), and "dessert" (èè). ÷he main dishes are made from grains such as x (a bowl of
the city of Jeonju with xx x ) either as a place of origin or for a famous regional variety.
Restaurants will often use these famous names on their signs or menus (i.e. "Suwon galbi").
Soups are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is
served as part of the main course rather than at the beginning or the end of the meal as an
accompaniment to rice along with other banchan. Soups known as are often made with
meats, shellfish and vegetables. Soups can be made in to more formal soups known as often
served as the main dish of the meal. [ are a thicker, heavier seasoned soup or stew.
Korean soups can be split into four categories. ÷he first category, clear soups or called
(èèè), are flavored with . Small amounts of long boiled meat may be
added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main
component for the clear soup. ÷he second category, known as (èèè) are seasoned
with . Common ingredients for include seafood such as clams, dried
÷he third category of soups is or called , and they are made from boiling beef
bones or cartilage. riginating as a peasant dish, all parts of the cow are used including tail
bones, leg-bones and rib-bones with or without meat attached, are boiled in water to extract fat,
marrow, and potassium to create a rich soup. Some versions of this soup may also use the cow's
head and intestines. ÷he only seasoning generally used in the soup is salt. ÷he final category of
soup is , which are cold soups generally eaten during the summer months to cool down
the diner. A light hand is usually used in the seasoning of these soups usually utilizing
Stews are referred to as and are often a shared side-dish. [ is often both cooked and
served in the glazed earthenware pot (x ) in which it is cooked. ÷he most common
version of this stew is which is a stew of soybean paste, with many variations,
common ingredients include vegetables, saltwater or freshwater fish, and tofu. ÷he stew often
changes with the seasons and which ingredients are available. ther common varieties of
Kimchi
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Kimchi refers to often fermented vegetable dishes usually made with Napa cabbage, daikon, or
sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions, and chilli
pepper ÷here are endless varieties, and it is served as a side dish or cooked into soups and rice
dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although
with refrigerators and commercially produced kimchi this practice has become less common.
Noodles
Noodles or noodle dishes in Korean cuisine are collectively referred to as ´´ in native
Korean or ´ ´ in hanja. While noodles were eaten in Korea from ancient times, productions
of wheat was less than other crops, so noodles did not become a daily food until 1945.[60][61]
Buckwheat ( ) and wheat noodles ( ) were specialty foods for birthdays,
weddings or auspicious occasions because the long and continued shape were thought to be
In Korean traditional noodle dishes are or called (noodles with a hot
clear broth), (cold buckwheat noodles), xx (cold noodle dish mixed with
vegetables), (knife-cut noodles), (noodles with a cold soybean broth) and
noodles and pheasant broth, was regarded as the top quality noodle dish.
with a
cold soup mixed with (watery radish kimchi) and beef brisk broth was eaten in court
during summer.[60]
Korea as fast, take-out food. It is made with a black bean sauce that is usually fried with
diced pork or seafood and a variety of vegetables including zucchini and potatoes. It is
popularly ordered and delivered, like Chinese take-out food in other parts of the world.
c
Bulgogi
a grilled Korean dish; the meat and vegetables shown here have not yet been grilled.
Gui
Grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in
some cases also comprise grilled vegetables or other vegetable ingredients. At traditional
restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by
various x and individual rice bowls. ÷he cooked meat is then cut into small pieces and
wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, (a mixture of
and ), and other seasonings. ÷he suffix is often omitted in the names of
meat-based such as x, the name of which was originally x.
Jeon
Savory pancakes made from various ingredients. Chopped kimchi or seafood is mixed into a
wheat flour-based batter, and then pan fried. ÷his dish tastes best when it is dipped in a mixture
Namul
May be used to refer to either (èè, literally "fresh vegetables") and (èè,
literally "heated vegetables"), although the term generally indicates the latter. is
mostly seasoned with vinegar, chili pepper powder, and salt to give a tangy and refreshing taste.
n the other hand, (èè) literally means "heated vegetables" and is blanched and
seasoned with soy sauce, sesame oil, chopped garlic, or sometimes chili pepper powder.
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÷raditional rice cakes, and Korean confectionery are eaten as treats during holidays
and festivals. refers to all kind of rice cakes made from either pounded rice (èè, ),
pounded glutinous rice (èè, ), or glutinous rice left whole, without pounding. It is
served either filled or covered with sweetened mung bean paste, red bean paste, mashed red
beans, raisins, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine
nuts, and/or honey). is usually served as dessert or snack. Among varieties, is a
chewy stuffed served at . Honey or another soft sweet material such as sweetened
sesame or black beans are used as fillings. Pine needles can be used for imparting flavor during
the steaming process. is a sweet rice cake made with glutinous rice, chestnuts, pine nuts,
jujubes, and other ingredients while is a filled with sweet bean paste.
n the other hand, is a general term referring to all types of Korean traditional
confectionery. ÷he ingredients of mainly consists of grain flour, honey, , and sugar,
or of fruit and edible root. Hangwa is largely divided into (fried confectionery),
frying pieces of dough such as and . is a ring-shaped confection
made of wheat flour, vegetable oil, cinnamon, ginger juice, , and pine nuts, while
, literally "medicinal confectionery" is a flower shape biscuit made of honey, sesame oil
is made by boiling fruits, ginger, or nuts in water and then reformed into the original
fruit's shape, or other shapes. A is a jelly-like confection made by boiling sour fruits,
starch, and sugar. is literally "eatery for tea." seeds in honey, mulyeot (èè, liquid candy)
a
Korean Duk Gook, a soup filled with soft Korean rice cakes (Dduk), is always eaten on New
Year's Day.
Kimbap Cake
rice wrapped in seaweed makes for a gorgeous (birthday, Christmas, new year) presentation. At
its most basic, the black and white cut cross-sections are stunning on their own.
Chusok
÷he Korean Harvest Moon Festival called ³Chusok´ is over 2,000 years old, but it is now also
sometimes referred to as ³Korean ÷hanksgiving´ because it is the traditional time for Koreans to
thank their ancestors for the year's harvest. A three-day celebration that falls on the fifteenth day
of the eighth lunar month, Chusok usually takes place in September or ctober
Miyuk gook
is also called the "birthday soup" in Korea, and most Koreans will have it with at least one meal
on their birthday every year. Some will say that this is because it's the first soup that they've ever
had (through their mother's breastmilk) and others claim it's to remind you of the pain your
ac
3 A typical Korean table setting consists of rice, soup and a few side dishes including the
3 Rice, soup, a spoon and chopsticks are arranged from left to right, in that orderm for each
person. Stews and side dishes are placed in the center to be shared by all.
3 Korean use a spoon to eat rice, soup and stews and chopsticks for rather dry side dishes,
3 Koreans also do not hold their bowls or plates while eating. When the meal is over, the
3 Koreans generally believe that sharing food from one bowl makes a relationship closer,
but if one feels uncomfortable with sharing the one for all dishes, it is all right to ask for
3 ÷oday, many Korean restaurants naturally provide individual bowls and plates. In the
past, talking was not allowed at the dinner table but this eating etiquette has become more
3 Women usually dined in a separate portion of the house after the men were served.
3 ÷he eldest men or women always ate before the younger family members.
3 ÷he meal was usually quiet, as conversation was discouraged during meals.
3 In modern times these rules have become lax, as families usually dine together now and use
3 ÷he younger members of the table should not pick up their chopsticks or start eating before
3 In Korea, unlike in China and Japan, the rice bowl is not lifted from the table when eating
from it.
3 ÷his is due to the fact that each diner is given a metal spoon along with the chopsticks known
collectively as sujeo.
3 ÷he use of the spoon for eating rice and soups is expected.
3 Each diner is expected to face away from the eldest male and cover his or her mouth when
3 In the most strict situations, when the eldest male offers a diner a drink, the diner should
3 After three refusals, when the eldest male offers one more time, then finally the diner can
3 ÷he table setup is important as well, and individual place settings, moving from the diner's
is a method of cooking food that uses a small amount of fat in a shallow pan over
relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast
cooking. Food that is sautéed is browned while preserving its texture, moisture and flavor. If
meat, chicken, or fish is sautéed, the sauté is often finished with a sauce made from the pan's
residue sucs.
au
A
is a form of cooking that involves dry heat applied to the surface of food, commonly
from above or below. Grilling usually involves quite a lot of direct, radiant heat, and tends to be
is the cooking of food in oil or fat, a technique Chemically, oils and fats are the same,
differing only in melting point, but the distinction is only made when needed. In commerce,
many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room
temperature.
is a method of cooking using steam. Steaming is considered a healthy cooking
technique and capable of cooking almost all kinds of food. Vegetables are the common foods
Since the country was divided into North Korea and South Korea, the government of North
Korea has not welcomed outsiders. Because of this, information about its food and the cooking
style of its people is not readily available. Most of the descriptions and recipes included here
aå
come from South Korea, although the same foods are probably enjoyed by North Koreans and
÷he seas surrounding the Korean peninsula²the Yellow and East China seas, and the Sea of
Japan²provide not only many types of seafood, like tuna, king crab and squid, but moisture for
For centuries, the Koreans have eaten the products of the land and sea. ÷hey 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. ÷hey cured and pickled fish, were skilled in making
wine and bean paste, and often used honey and oil in cooking.
Chinese and Japanese invasions during the fourteenth through twentieth centuries gave rise to a
culinary influence on Korea that remains today. 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. Food cut this size cooks fast, which cuts down on the
use of fuel.
Unlike China and Japan, however, Korea was never a tea-drinking nation. Historically, China
and Japan had to boil their water for it to be fit to drink. Korea's water was pure, which led them
to discover other beverages, such as ginseng and ginger drinks (made from herbs of the same
name), wines, and spirits. (ginger drink) is often served on joyous occasions
aË
!
3 Books.google.com.
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3 http://books.google.com/books?id=SRx9I2BqSpMC&pg=PA215&dq=indian+cuisine+di
verse+most&lr=&as_brr=3&ei=kWvBSfziMpK8zA÷tPHGBA&client=firefox-
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a
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