KOREAN CUISINE

History & Influence

Neolithic people who had comb-pattern pottery lived in the area from the southern part of
Manchuria to the Korean Peninsula from around the 19th century. In the early days, they
mainly engaged in fishing and hunting, but from the latter part of the Neolithic period, they
began to live a primitive farming life. After that, nomads from the north came in with
bronzeware and mingle with the natives here to form the Mack tribe, the prototype of our
nation, and Dangun Gojoseon (2333 BC) was established.
After that, the ironware culture entered and the tribal state period, producing rice, millet,
millet, barley, beans, red beans, and sorghum, and livestock greatly developed under the
influence of nomads.
Korea’s cuisine is inspired by the agriculture and the seas surrounding it, namely the East
China Sea and the Sea of Japan. South Korea’s fertile plains are perfect for growing rice, a
staple grain
that accompanies most meals, and the seas are rich with tasty seafood like king crab and
squid.

Nature& Characteristics
The climate of korea is characterized by four distinct seasons-spring, summer, autumn and
winter yielding a diverse array of seasonal foods. Even the same ingredients may have
different taste and nutrients in each season, which produces a variety of flavour variation
within recipes.
The ordinary Korean meals are characterized by a number of banchan (side dishes)
accompanying cooked rice. Side dishes are typically made from vegetables, meats and
fishes cooked according to a vatiery of recipes. Side dishes can include a bowl of soup or
stew accompanied by one or two types of kimchi as the basic side dishes and additional 3
to 9 side dishes.
Korean cuisine is designed to achieve nutritional balance and harmony between taste,
texture, color, and other qualities. Korean believes that the foods are the medicine for one’s
body and value the harmony of yin and yang. Typically, five to six seasonings are used to
flavor a single dish to achieve a balanced taste.

A well known Korean seasoning such as ganhang(soy sauce), deojang (soybean paste) and
gochujan(red chili paste).
 Korean Regional Food
Korean cuisine has been influenced by the well-defined four seasons and by the land’s
position as a peninsula. Local dishes are made from ingredients that fully reflect the
geographical characteristics of each microclimate and region. The recipes of such dishes
have been perfected under the belief that seasonal food keeps the body fit.

Koreans have a high regard for those who prepare food. It is believed that skills of the cook
honed through years of painstaking care and experience are the key to the quality of the
food. Come and explore the diverse flavors, stories, and historical significance of Korean
cuisine.

Seoul & Gyeonggi-do (province)

A light and clean taste, not too salty or spicy.
Home to ox bone or brisket soup (seolleongtang), spicy shredded beef soup (yukgaejang),
Jangchung-dong pigs’ feet in soy sauce and spices (jokbal), Cheongjin-dong blood pudding
and beef tripe soup (haejangguk, or “soup to chase a hangover”) and Suwon beef ribs
(galbi)

Gangwon-do (province)
The eastern Yeongdong region is known for food made from pollack, squid, seaweed and
wild greens, while the western Yeongseo region is renowned for food made from corn and
potatoes.
Home of buckwheat porridge (maemilgukjuk), spicy floating goby stew (ggukjeogutang),
cold acorn jelly soup with rice (mukbap), ground potato dumpling soup (gamjaongsimi),
corn flour noodle soup (olchaengiguksu), Chuncheon buckwheat noodle soup (makguksu),
chicken bits and vegetables in a spicy sauce (dakgalbi, or “chicken ribs”), and Chodang
famous bean curd (dubu)

Chungcheong-do (provinces)
This region’s cuisine is known for its light and clean taste.
This region is famous for fish noodles made from freshwater fish, crab kimchi
hobakgegukji) and Byeongcheon famous blood sausage (sundae).

Jeolla-do (provinces)
This relatively flatter rice-growing region is known for its variety of ingredients, ranging
from meat and vegetables to seafood.
It is famous for a wide variety of salted seafood, known collectively as jeotgal, made using
the high-quality bay salt. The region is also known for a type of pickle, or jang-ajji, hat’s
made from soybean paste instead of pepper paste, rice cooked matchstick slices of Korean
white radish (mubap), stir-fried glass noodles with bean sprouts (kongnamuljapchae),
Damyang famous rice and grain cooked in a container made from a bamboo stalk
(daetongbap) and the region’s beef rib meat that is minced on the bone and marinated
(tteokgalbi).
Gyeongsang-do (provinces)
The cuisine here is both salty and spicy, due to the hot weather. This region is famous for
giant crabs from Yeongdeok, garlic from Uiseong, ginseng from Punggi and seaweed,
including laver and kelp, from Gijang.
It is also famous for the sweetened rice drink (sikhye) from Andong, marinated beef
(bulgogi) from Eonyang, dried persimmons (gotgam) from Sangju, mixed vegetables, meat
and rice (bibimbap) from Jinju and seaweed rice rolls from Chungmu.

Jejudo (island)
This island province’s staple is barley and other grains, with side dishes made from
seafood.
Fish-based soups like pumpkin and hairtail fish soup, sliced boiled pork (“chopping block”
pork, dombe gogi), mini rice cake balls (omegitteok) and crab porridge (ging-ijuk) are some
of the delicacies found on Korea’s island province of Jejudo.

Popular Dishes

1. Bibimbap (Rice Bowl)

For those who find comfort in food bowls, Bibimbap will surely leave you filled and
comforted. Bibimbap is a tasty mixture of rice, vegetables, beef, gochujang (hot chili paste),
and a fried egg seasoned with soy sauce and sesame seeds. Bibimbap was created as a
Royaldish in yesteryears but slowly it became the favorite staple lunch meal among the
Korean dishes.

2. Japchae (Stir-Fried Glass Noodles

Arguably Korea’s favourite noodle dish, Japchae is made up of glass noodles stirred in
sesame oil with beef, mushrooms, and an assortment of other vegetables. These clear, thin
noodles are made with sweet potato.
Unlike other Asian noodle dishes which are soupy, Koreans find it impolite to eat with bowl
so close to the mouth. So, they use spoon along with metal chopsticks to slurp these
flavorful noodles.

3. Samgyeopsal (Korean BBQ)

Koreans have a things for pork. And, Samgyeopsal is their style of BBQ. If you are a non-
vegetarian with an affinity for pork meat, you ought to try Samgyeopsal. The dish is simply
the thick slices of pork belly meat grilled on your table and not marinated. The strips are
dipped in seasoning made with sesame oil and wrapped in lettuce along with a strip of
garlic and onion. It is a popular Korean meal.

4. Kimchi (Spicy Fermented Vegetables)

Kimchi is the first thing that comes to our mind on the mention of Korean food. It is the best
way to get familiar with the Korean Cuisine. Consider it a spicy, crunchy salad made up
from fermented vegetables with cabbage as its main ingredient.It has high nutritional
value, fibre content, and low calorie count. The quintessential Korean food item, Korean
dining is incomplete without this delectable side dish.

5. Haemul Pajeon (Seafood Vegetable Pancake)

For all seafood lovers out there, Haemul Pajeon is one dish you should put on your list.
Crunchy on the outside, this pancake is made with rice and egg batter mixed with a variety
of seafood and green onions. Common seafood items include shellfish, oysters, shrimp, and
squid. The savoury Korean pancake dish is usually accompanied with Korean Rice Wine –
Makgeolli. It may taste sweet but it is as strong as any alcohol. So, drink up with caution.

6. Kimbap/Gimbap (Korean-Style Sushi)

Gimbap or Kimbap is a popular grab-and-go Korean street food which resemble a lot like
Japanese sushi rolls. Too pretty to eat, this Korean food recipe is made with sushi rice,
meat, spinach, and stir-fried vegetables wrapped in a seaweed roll. The roll is then cut to
small bite-sized discs and served with kimchi as side dish. You ought to try this next time
you are in Seoul.

7. Sundubu Jjigae (Soft Tofu Stew)

Soft Tofu Stew is a party of unusual flavours in a bowl. A popular Korean Stew is made with
Tofu, vegetables, meat, seafood, and chilli paste with a raw egg thrown over the top. The
stew is served in a large stone bowl alongside rice and kimchi. Having different variations
in different regions, this hot stew is a delightful combination of unexpected flavours
yielding delightful sensations.

8. Tteokbokki (Spicy Red Rice Cake)

Tteokbokki is a famous Korean street food in Seoul which is made with sweet and chewy
rice cakes and fish cakes. The steamed rice cakes are stirred up with fish cakes and
scallions in a special sauce made if chilli paste and soybean paste. The flavorsome street
food is a must-try for those who like hot and spicy flavours.

9. Seolleongtang (Ox Bone Soup)

Just like we Indians have ‘Kharode ka Soup’ in winters, Seolleongtang is a similar version
and a popular Korean food name in the households. The winter soup is made from ox bones
and beef bones boiled over for hours. The white-colored soups is reach in proteins. The
frugal noodle soup is seasoned with salt, pepper, garlic and scallions. There is nothing like a
bowl of this flavorful soup on winter days.

10. Patbingsu
Made with ice shavings and sweet toppings, Patbingsu is the most popular dessert in Korea.
It is a bowl of a huge mountain of ice shavings and condensed milk decorated with chopped
fruits and red beans (bingsu).Koreans have a tradition of eating a dessert together from a
large bowl. So, if you get a huge Patbingsu bowl at a restaurant, don’t be intimidated.
However, you wouldn’t want to share this tasty dessert with anyone.
 11. Hangover Stew
South Korea’s hangover culture is equally developed as its drinking culture. There are
several kinds of stews prepared specially meant to drink either before or after drinking.
They are made from beef broth along with cabbage, radish, bean sprouts, spices, and other
food items that enhance the flavor of this stew.

12. Jjajangmyeon
Originally a Chinese dish, Korean has acquired Jjajangmyeon and made their own thicker,
flavorsome and tastier version of it. It may not be the most famous Korean food, but
Koreans eat Jjajangmyeon at least once a week. They are so fond of this dish that they also
have a delivery shop for it on speed dial.

13. Chimaek
Chimaek is a combination of two mundane foods chicken and beer which have been
converted into a flavorsome dish. This dish is devoured by Koreans and they favor to eat
this rather than chicken or beer itself. If you too are bored with these items alone, then you
might like the lip-smacking Chimaek.

14. Soy Sauce Crab

Crab marinated in soy sauce or ganjang gejang is an addictive food for Koreans. It has a
tangy bitter taste and is eaten cold instead of hot. If you like to try out new food items, then
this food is definitely meant for you since the taste of it comes as a shock for first-timers.
Although, it is stealing the show of other seafood and creating a niche for itself in the food
market.

Traditional tools and equipment

1. Jeolgu
The jeolguting is a larger stone or mortar and jeolgugongi is it's pestle, when you put these
you get jeolgu. Korean use it to grind cereal

2. Gamasot
Traditionally, korean cooked their rice, soups, broth and most of their dishes in a kind of
pot called gamasot, one of secrets of the korea contributing to this pleasant taste comes
from gamasot, this pot is mostly made of cast iron or and has a flat ring in the middle to
keep it above the heat source

3. Chopstick
Metal chopstick are used in korea despite the traditional use of those made with bamboo or
wood, the tradition of eating chopstick originated in china and evetually spread to japan
and korea in A,D 500

4. Traditional korean earthen pot/ stone bowl there two main types of korean pots:
  Ddukbaegi is a korean terra cotta pot traditional used to cook and serve soup and
stew

 Dolsot is a korean stone pot or bowl use to make meal or mixed rice

5. Rice wine strainer/ yongsu

Long, round, cylinder-shaped basket used to filter soy sauce or liquor, round body was
made by weaving together bamboo strips, while it's mouth was rimmed with thicker
bamboo strips and fixed with steal wire.

Basic Ingredients
•Cinnamon
Cinnamon has a unique flavor that enhances the taste of food. Powdered cinnamon
eliminates the strong odors from fatty food. Cinnamon provides a special spice and color in
cinnamon punch, rice cakes and Korean cookies.

• Vinegar
Vinegar is made by fermenting grains or fruit and it adds tartness to food. As a seasoning,
vinegar gives a clear and cool taste to the food, stimulates the appetite and aids with
digestion. It also eliminates the strong odors from fish, makes fish fillets firmer, and acts as
an antiseptic.

•Chinese pepper
Ground Chinese pepper eliminates the strong odors from fish and fats in fish or meat soups,
and it also breaks down the fats.

Cooking Techniques

As traditionally baking or frying were not common cooking methods, Koreans tended to
use fermenting, boiling, blanching, seasoning, and pickling. Among these methods, the most
characteristic method is fermentation. The process of fermentation enriches food flavors
and preserves foods.