North and South Korean Cuisine

8/8/2019 North and South Korean Cuisine

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KOREAN CUISINE (NORTH AND SOUTH)

Korean Cuisine (North and South)

D. Villanueva

Asian Cuisine

Baliuag University


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Abstract

This 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. This

Term 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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Background of cuisine

Korean cuisine originated from ancient agricultural and nomadic traditions in the Korean

peninsula and southern Manchuria

Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats.

Traditional Korean meals are noted for the number of side dishes (banchan) that accompany

steam-cooked short-grain rice.

Kimchi is usually served at every meal. Commonly used ingredients include:

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. The Korean

royal court cuisine once brought all of the unique regional specialties together for the royal

family. Meals are regulated by a culture of etiquette that is unique to Korea.

BriefBackground of the Country

Korea (Korean: Hanguk[hanuk] orJoseon [tosn] South and North Korea,

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, WTO, OECD and G-20 major economies. North Korea,

officially the Democratic People's Republic of Korea, is a socialist regime founded by Kim Il-

sung and currently led by his son Kim Jong-il.

Archaeological and linguistic evidence suggest the origins of the Korean people were Altaic

language-speaking people from south-central Siberia,[2]

who populated ancient Korea in

successive waves from the Neolithic age to the Bronze Age.[3]

The adoption of the Chinese

writing system ("Hanja" in Korean) in the 2nd century BC, and Buddhism in the 4th century AD,

had profound effects on the Three Kingdoms of Korea.

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. This 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. The 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. The ensuing conflict

between the two was largely a proxy-war.


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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

country's modern name of "Korea" was derived.\

Joseon period

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. The majority of citizens in time period were

freeborn commoners, the cultivators of food for the society. Butchers called baekjeongheld 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

publishing books on agriculture and farming techniques, which includedNongsa jikseol (literally

"Straight Talk on Farming"), an agriculture book compiled under King Sejong.[12][13][14]

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 ofsilhak("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

they grew in soils and on terrains that were previously unused.[15]


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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. One thousand such markets existed in the 19th century and were communal

centers for economic trade and entertainment. The 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.

0th century to the present

A number of internal rebellions lead to the fall of the Joseon dynasty, followed by a thirty-six

year (19101945) 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. The 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. Those in the lower economic levels were

likely to enjoy only a single bowl of white rice each year, while the remainder of the year was

filled with cheaper grains such as millet and barley. Western food began emerging in the Korean


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diet, such as white bread and commercially produced staples such as precooked noodles. The

Japanese colonial period ended after the defeat of Japan during World War II.

The country remained in a state turmoil through the Korean War (19501953) 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 budae jjigae, 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 Park Chung Hee industrialization 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]

The 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. The result of this increased meat consumption brought about the rise ofbulgogi 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. The decrease in rice consumption has been

accompanied by an increase in the consumption of bread and noodles.


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Definitions ofBasic terms of the Cuisine

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,

but fruits, grains, and roots.

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. They 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 Hwe du bap.

Daenjang - Korean fermented soy bean paste, similar to Japanese miso but often thicker and

more pungent.

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. These 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

some anju with drinks at many Korean bars.

Banchan - The 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

will usually have at least 2-4 side dishes of different flavors.


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Kimchi - The 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.

There 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. The most

common kimchi variety (baechu kimchi) is Korean cabbage seasoned with chili peppers, garlic,

and usually either salted fish sauce, tiny shrimp, or anchovies.

Jun - Any food in Korean cooking that is first battered and then pan-fried. Jun can be individual

pieces of fish, meat, or vegetables or a mixture served in a flat pancake style.

Dubu - Korean bean curd made from soybean milk. The 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.

Mandoo - is a crescent-shaped Korean dumpling. It can be filled with meat, vegetables, or

seafood, and can be steamed, fried, boiled, or used in soup.

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

every meal in some preparation.

Gui - Refers to grilled or barbecued food in Korean. At Korean restaurants, grilled food is often

cooked at the table.


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Bap - This means rice in Korean, so if you're seeing it on a menu or in a Korean store, it means

that it is a rice dish or has rice in it.

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

pepper paste. In restaurants, it is often served bubbling hot in a stone bowl.

Basic Ingredients

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 Three

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. The

Sino-Korean word for "tax" is a compound character that utilizes the character for the rice plant.

The 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 boribap (rice with barley) and kongbap (rice


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with beans). White rice, which is rice with the hull removed, has been the preferred method of

eating rice since its introduction into the cuisine.

Legumes

Legumes have been significant crops in Korean history and cuisine according to earliest

preserved legumes found in archaeological sites in Korea. The excavation at Okbang site, Jinju,

South Gyeongsang province indicates that soybeans were cultivated as a food crop in ca. 1000

900 BCE. They are made into tofu (dubu), while soybean sprouts are sauteed as a vegetable

(kongnamul) and whole soybeans are seasoned and served as a side dish. They are also made into

soy milk, which is used as the base for the noodle dish called kongguksu. A by-product of soy

milk production is okara (kongbiji), which is used to thicken stews and porridges. Soybeans may

also be one of the beans in kongbap, 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 asjang, such as soy bean pastes, doenjangand

cheonggukjang, a soy sauce calledganjang, chili pepper paste orgochujangand among

others.Mung beans are commonly used in Korean cuisine, where they are called nokdu (,

literally "green bean"). Mung bean sprouts called sukju namulare 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 nokdujukwhich is eaten as a nutritional supplement and digestive aid, especially

for ill patients.Meat and fish

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 Three Kingdoms

period. Meat was consumed roasted or in soups or stews during this period. Those who lived


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closer to the oceans were able to complement their diet with more fish while those who lived in

the interior had a diet containing more meat.

Beef is the most prized of all meats, with the cattle itself holding an important cultural role in the

Korean home. The cattle were regarded as servants and seen as an equal to human servants.

Fish and seafood

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

reserved for the upper class.

Shellfish is widely eaten in all different types of preparation. They can be used to prepare broth,

eaten raw with chogochujangwhich is a mixture ofgochujang(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 saeujeot for the preparation of some types of kimchi. Large shrimp are often

grilled as daeha gui () or dried, mixed with vegetables and served with rice. Mollusks

eaten in Korean cuisine include octopus, cuttlefish, and squid.

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 chwinamul (such as Asterscaber), are a popular dish,


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and other wild vegetables such as bracken fern shoots (gosari) or Korean bellflower root (doraji)

are also harvested and eaten in season.

Basic Tools

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.

There are two major kinds of Korean cooking pots. The 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. The dolsot is a Korean stone pot

used to make mixed rice bowls ("dolsot bibimbap").

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. The 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.

Stovetop Barbeque Grill


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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

a barbeque. A stovetop barbeque grill is a regular cooking companion of Koreans, whether at

home or in restaurants.

Common dishes

Korean foods can be largely categorized into groups of "main staple foods" (), "subsidiary

dishes" (), and "dessert" (). The main dishes are made from grains such as bap (a bowl of

rice),juk(porridge), andguksu (noodles).

the city of Jeonju with bibimbap) 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 and stews

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 asgukare often made with

meats, shellfish and vegetables. Soups can be made in to more formal soups known as tangoften

served as the main dish of the meal. Jjigae are a thicker, heavier seasoned soup or stew.

Korean soups can be split into four categories. The first category, clear soups or called

malgeunguk(), are flavored withganjang. 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. The second category, known as tojangguk() are seasoned

with doenjang. Common ingredients fortojang gukinclude seafood such as clams, dried

anchovies, and shrimp. For a spicier soup,gochujangis added.


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The third category of soups isgomgukor calledgomtang, and they are made from boiling beef

bones or cartilage. Originating 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. The only seasoning generally used in the soup is salt. The final category of

soup is naengguk, 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 utilizingganjang

and sesame oil.

Stews are referred to asjjigae and are often a shared side-dish. Jjigae is often both cooked and

served in the glazed earthenware pot (ttukbaegi) in which it is cooked. The most common

version of this stew is doenjang jjigae which is a stew of soybean paste, with many variations,

common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often

changes with the seasons and which ingredients are available. Other common varieties ofjjigae

contain kimchi (kimchi jjigae) or tofu (sundubu jjigae).[57]

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

pepperThere 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 "guksu" in native

Korean or"myeon" 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 (memilguksu) and wheat noodles (milguksu) were specialty foods for birthdays,

weddings or auspicious occasions because the long and continued shape were thought to be

associated with the bliss for longevity and long-lasting marriage.[60]

In Korean traditional noodle dishes are onmyeon or calledguksu jangguk(noodles with a hot

clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with

vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) and

among others. In royal court, baekmyeon (literally "white noodles") consisting of buckwheat

noodles and pheasant broth, was regarded as the top quality noodle dish.Naengmyeon with a

cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth was eaten in court

during summer.[60]

y Jajangmyeon - a staple Koreanized Chinese noodle dish that is extremely popular in

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.


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y Ramyeon - The term refers to Korean instant noodles similar to ramen.

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 banchan and individual rice bowls. The cooked meat is then cut into small pieces and

wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ssamjang(a mixture of

gochujangand dwenjang), and other seasonings. The suffixgui is often omitted in the names of

meat-basedgui such asgalbi, the name of which was originallygalbi gui.

Jeon

Savory pancakes made from various ingredients. Chopped kimchi or seafood is mixed into a

wheat flour-based batter, and then pan fried. This dish tastes best when it is dipped in a mixture

of soy sauce, vinegar, and red pepper powder.

Namul

May be used to refer to eithersaengchae (, literally "fresh vegetables") and sukchae (,

literally "heated vegetables"), although the term generally indicates the latter. Saengchae is

mostly seasoned with vinegar, chili pepper powder, and salt to give a tangy and refreshing taste.

On the other hand, sukchae () 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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Rice cake and sweets

Traditional rice cakes, tteokand Korean confectionery hangwa are eaten as treats during holidays

and festivals. Tteokrefers to all kind of rice cakes made from either pounded rice (, metteok),

pounded glutinous rice (, chaltteok), 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). Tteokis usually served as dessert or snack. Among varieties, songpyeon is a

chewy stuffed tteokserved at Chuseok. 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. Yaksikis a sweet rice cake made with glutinous rice, chestnuts, pine nuts,

jujubes, and other ingredients while chapssaltteokis a tteokfilled with sweet bean paste.

On the other hand, hangwa is a general term referring to all types of Korean traditional

confectionery. The ingredients ofhahngwa mainly consists of grain flour, honey,yeot, and sugar,

or of fruit and edible root. Hangwa is largely divided intoyumilgwa (fried confectionery),

suksilgwa,jeonggwa,gwapyeon, dasik(tea food) andyeot. Yumilgwa is made by stir-frying or

frying pieces of dough such as maejakgwa andyakgwa.Maejakgwa is a ring-shaped confection

made of wheat flour, vegetable oil, cinnamon, ginger juice,jocheong, and pine nuts, while

yakgwa, literally "medicinal confectionery" is a flower shape biscuit made of honey, sesame oil

and wheat floor.

Suksilgwa is made by boiling fruits, ginger, or nuts in water and then reformed into the original

fruit's shape, or other shapes. Gwapyeon is a jelly-like confection made by boiling sour fruits,

starch, and sugar.Dasikis literally "eatery for tea." seeds in honey, mulyeot (, liquid candy)


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Common Dishes for special Occasion

Korean Rice Cake Soup (Duk Gook)

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

The Korean Harvest Moon Festival called Chusok is over 2,000 years old, but it is now also

sometimes referred to as Korean Thanksgiving 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 orOctober

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

mother went through to bring you into the world.

Table set up


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y A typical Korean table setting consists of rice, soup and a few side dishes including the

essential side dish, Kimchi.

y 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.

y Korean use a spoon to eat rice, soup and stews and chopsticks for rather dry side dishes,

but the spoon and chopsticks are not used simultaneously.

y Koreans also do not hold their bowls or plates while eating. When the meal is over, the

spoon and chopsticks are placed back down on the table.

y 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

individual bowl or plate.

y Today, 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

liberal and talking or socializing is acceptable.

Dining etiquette

y Women usually dined in a separate portion of the house after the men were served.

y The eldest men or women always ate before the younger family members.

y The meal was usually quiet, as conversation was discouraged during meals.

y In modern times these rules have become lax, as families usually dine together now and use

the time to converse.

y The younger members of the table should not pick up their chopsticks or start eating before

the elders of the table.[104]


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y In Korea, unlike in China and Japan, the rice bowl is not lifted from the table when eating

from it.

y This is due to the fact that each diner is given a metal spoon along with the chopsticks known

collectively as sujeo.

y The use of the spoon for eating rice and soups is expected.

y Each diner is expected to face away from the eldest male and cover his or her mouth when

drinking alcoholic drinks.

y In the most strict situations, when the eldest male offers a diner a drink, the diner should

politely refuse it three times.

y After three refusals, when the eldest male offers one more time, then finally the diner can

receive it and start to drink.

y The table setup is important as well, and individual place settings, moving from the diner's

left should be as follows: rice bowl, spoon, then chopsticks.

Cooking Methods

Sauting 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 sauted is browned while preserving its texture, moisture and flavor. If

meat, chicken, or fish is sauted, the saut is often finished with a sauce made from the pan's

residue sucs.


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Grilling 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

used for cooking quickly meat.

Frying 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.

Steaming 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

that are usually steamed.

Brief background of the countrys Culture and tradition that influence the cuisine

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


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come from South Korea, although the same foods are probably enjoyed by North Koreans and

people of Korean descent living anywhere in the world.

The seas surrounding the Korean peninsulathe Yellow and East China seas, and the Sea of

Japanprovide not only many types of seafood, like tuna, king crab and squid, but moisture for

the fertile soil needed to grow rice and grains.

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. They 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. Soo Chunkwa (ginger drink) is often served on joyous occasions

during the winter, and especially at New Year's.


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Reference

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a#PPA215,M1.

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y http://www.travellersworldwide.com/11-malaysia/11-malaysia-food.htm.

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North and South Korean Cuisine

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