Korean Food Story
- Shabnam(이슬) / 2014.12.05
Japchae, a kind of Korean noodle dish made with marinated beef and vegetables in soy sauce and sesame oil.
Main article: Korean 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 wheat noodles did not become a daily food until 1945. 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.
In Korean traditional noodle dishes are onmyeon or guksu 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), japchae (cellophane noodles made from sweet potato with various vegetables) and 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 brisket broth was eaten in court during summer.
Jajangmyeon, a staple Koreanized Chinese noodle dish, is extremely popular in Korea as fast, take-out food. It is made with a black bean sauce 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.
Ramyeon refers to Korean instant noodles similar to ramen.
See also: List of Korean dishes § Fish-based dishes, and Jeotgal
A bowl of gejang, marinated crabs in soy sauce and plates of various banchan (small side dishes)
Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates 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.
Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as jeotgal. Fish can also be grilled either whole or in fillets as banchan. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina, anchovies (myeolchi) and croaker. Dried anchovies, along with kelp, form the basis of common soup stocks.
Shellfish is widely eaten in all different types of preparation. They can be used to prepare broth, eaten raw with chogochujang, which is a mixture of gochujang 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 shrimp 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 (대하구이) or dried, mixed with vegetables and served with rice. Mollusks eaten in Korean cuisine include octopus, cuttlefish, and squid.
Miyeok guk, a soup made from the sea seaweed, miyeok
See also: List of Korean dishes § Vegetable-based dishes
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. Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms and lotus root. Several types of wild greens, known collectively as chwinamul (such as Aster scaber), are a popular dish, and other wild vegetables such as bracken fern shoots (gosari) or Korean bellflower root (doraji) are also harvested and eaten in season. Medicinal herbs, such as ginseng, reishi, wolfberry, Codonopsis pilosula, and Angelica sinensis, are often used as ingredients in cooking, as in samgyetang.
Medicinal food (boyangshik) is a wide variety of specialty foods prepared and eaten for medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called sambok. Hot foods consumed are believed to restore ki, as well as sexual and physical stamina lost in the summer heat. Commonly eaten boyangshik include ginseng, chicken, black goat, abalone, eel, carp, beef bone soups, pig kidneys.
See also: List of Korean dishes § Grain dishes
Cooked rice sprinkled with four pieces of dried grape and cooked three chestnut in a black stone pot
Dolsotbap, cooked rice in a stone pot (dolsot)
Grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo. Yet another myth speaks of the three founding deities of Jeju Island, who were to be wed to the three princesses of Tamna; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming.
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 millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla and Baekje Kingdoms 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 uses 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, the grain was likely mixed with other grains to "stretch" the rice; this is still done in dishes such as boribap (rice with barley) and kongbap (rice with beans). White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a sot (솥) or musoe sot (무쇠솥). This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period. The sot is still used today, much in the same manner as it was in the past centuries.
Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called tteok in over two hundred varieties. It is also cooked down into a congee (juk), or gruel (mieum) and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines, both in filtered and unfiltered versions.
I found this video and wanted to share it because it's an easy recipe I myself have tried and really delicious, it's candy afterall. Korean's used to make them when they were poor because it's only based on sugar and baking soda and doesn't take long to do.
History of kimchi;
Kimchi comes in all forms and flavors.
Kimchi First appeared during the 3 kingdom
era(4th_7th centuries)/an era when three kingdom coexisted in one state.
In this era they used seawater or salt water to pickle their vegetable.
During Japanese invasions of Korea(1592_1598 )
There was one chilli pepper that entered korea from Japan.....Now the red color of kimchi is because of this pepper.
In the past Koreans used Cockscomb to give appetizing red color to kimchi.
Koreans make kimchi spicy by using: garlic,ginger,sancho(Chinese peppers)
Types of kimchi: You can use any vegetables to make kimchi Like:onions,lettuce,green onions,radishes,cucumbers,red peppers.... Seasonal kimchi is made with the most common ingredients Available that season. There is enormous kind of kimchi.... Gat kimchi (leaf mustard kimchi) Chonggak kimchi(young radish kimchi) Gochu kimchi(chili pepper kimchi) Eolgali kimchi (winter_grown cabbage kimchi) The kids of common kimchi every where depends on The weather and place you live....you live in south or north??? Other kids of kimchi!! Baechu (Napa Cabbage) Kimchi. Baek (White) Kimchi. Kkakdugi (Cubed Radish Kimchi) Ponytail Radish (Chonggak) Kimchi. Oi Sobagi (Cucumber Kimchi) Nabak (Red Water) Kimchi. Dongchimi (Radish Water Kimchi) Gat (Mustard Leaf) Kimchi.
Gimjang was listed as an UNESCO Intangible Cultural Heritage in December 2013.
Kimchi bossam(kimchi and boiled pork)
Kim jang: is last day of making kimchi with family and eating kimchi bossam
Making lots of Kimchi with relatives can takes2 day or more.
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