Korean Food

1. Korean Food By Jinhee Kim

2. Mmm… Korean Food…

3. Orientation • Korean foods have rich histories and wisdoms of Korean ancestors. Food was created to preserve long time, while staying delicious to give pleasure. Also Korean foods are famous of being healthy and good for person. After this interactive presentation, you will be able to taste wisdom and tradition from Korean ancestors.

4. Direction • From the menu, you will be given four foods. • Click on each picture, and read the information about the food carefully. • If you want to see larger picture, press button. • When you finish reading all information you can test yourself by clicking quiz button at the menu. • If you want to go to menu, press button. • Please test your knowledge about Korean food before go into menu.

5. Kimchi Bulgogi M E N U Quiz Seaweed Soup Rice Cake

6. Kimchi (김치) History Ingredient Recipe

7. Kimchi (김치) - History • The history of kimchi traces back to ancient times. References to kimchi can be found as early as 2600-3000 years ago. • The earliest form of kimchi consisted of only cabbage, and it was in the 12th century when people began to include other spices to create different flavors, such as sweet and sour flavors, and colors of kimchi, such as white and orange. • Chili peppers, now a major ingredient in most forms of kimchi, were unknown in Korea until the early 17th century. Chili peppers originated from the New World and were introduced to East Asia by Western traders, specifically, the Portuguese trading in Nagasaki. This particular style of kimchi made with chili peppers and baechu, a variety of Chinese cabbage, gained popularity in the 19th century and this baechukimchi continues to be the most common and popular form of kimchi today.

8. Kimchi (김치) - Ingredient • 2 Chinese cabbages, cut in quarters or two-inch wedges • 1 cup salt • 1/2 gallon water • 1 medium white radish • 1/4 cup scallions, cut into one-inch pieces • 1/2 cup Korean ground red pepper • 1 head garlic, finely chopped • 2 teaspoons fresh ginger, finely chopped • 1/4 cup fish sauce or Korean salted shrimp, optional

9. Kimchi (김치) - Recipe • Dissolve one cup of salt in 1/2 gallon of cold water. • Soak cabbage in salt water 3-4 hours. • After soaking, rinse thoroughly in cold water, squeezing as much water from the leaves as possible. • Cut radish into thin strips. • In a large bowl, combine red pepper with garlic, ginger and fish sauce or shrimp. Mix it up with a spoon until it forms a paste. • Add radish and scallions to mixture. Salt to taste. • Pack the seasoned paste between each cabbage leaf. • When entire cabbage is stuffed, take the outer big leaf and wrap tightly around rest of cabbage. • Place stuffed cabbages in a large jar, pressing down firmly to remove any air bubbles. • Let the Kimchi marinate 2-3 days before serving. To serve, remove Kimchi from jar and slice into one-inch pieces.

10. Bulgogi (불고기) History Ingredient Recipe

11. Bulgogi (불고기) - History • Bulgogi means grilled meat directly in flame. • A long time ago, the ancient people ate it by skewer meat and grilled it. • After 1950, the word blgogi has been used.

12. Bulgogi (불고기) - Ingredient • Basically, beef is the most important ingredient for bulgogi, along with sugar (1 T), Cheongju (wine), and pear juice. Pear juice has an effect on making its taste more attractive. Aside from its main ingredients, spices are quite important in enjoying its excellent flavor. The following recipe is used to make bulgogi marinade. • Soy sauce : 5 T • Chopped garlic : 2 T • A leek : small one is more recommended. Just one is enough. • Beef stock : soup of boiled beef. The soup plays a role in making the marinade taste more soft and tidy. • Black pepper • Powdered sesame mixed with salt • Brown sugar : 1 T

13. Bulgogi (불고기) - Recipe • In a large bowl, add onions to beef. • Combine sugar, sesame oil and soy sauce to form a sauce. Add in garlic and ginger. Mix well. • Marinate the beef in the sauce for about three hours (the longer the better). • Season with pepper. • Grill on a grill, pan-fry or broil for about 15 minutes, or until meat is done. • Sprinkle sesame seeds over dish, serve with rice and side dishes. • Makes 4 servings.

14. Seaweed Soup (미역국) History Ingredient Recipe

15. Seaweed Soup (미역국) - History • Seaweed Soup contains iodine and calcium a lot. Korean people usually ate this soup after give a birth. It is good for woman in childbed because of its abundant nutrition. • Also, Koreans eat seaweed soup on birthday for those reasons.

16. Seaweed Soup (미역국) - Ingredient • 1 one-ounce package dried brown seaweed, cut into two-inch strips • 1/4 pound lean beef, chopped • 3 cloves garlic, finely chopped • 1 teaspoon salt • 2 teaspoons sesame oil • 1/2 teaspoon ground black pepper

17. Seaweed Soup (미역국) - Recipe • Wash and soak the seaweed in cold water to cover for 20 minutes. Drain. • Cut the seaweed and set aside. • Heat sesame oil in large pot over medium-high heat. Add beef, garlic, salt, and pepper. Stir-fry for 5 minutes, or until the meat is brown. • Add the seaweed and six cups of water, simmering for 30 minutes or until the seaweed is tender. • Season to taste with salt, and serve. • Makes 4 servings.

18. Rice Cake (떡) History Ingredient Recipe

19. Rice Cake (떡) - History • Rice was first cultivated in Korea around 3,500 B.C., but it was not widespread. Rice cultivation on a large scale and its use as a food stuff does not appear in archeological records until after 1,500 B.C. References to tteok begin to appear around 500 B.C. Several books that describe wars involving China and Korea that took place between 480 B.C. and 222 B.C. mention tteok being used as a ceremonial food. One account describes rice being washed, then pounded into a powder and then mixed with water before being shaped into cakes to be steamed. According to the Institute of Korean Royal Cuisine, tteok at this time was often mixed with flowers to provide natural color and herbs to convey a medicinal effect.Essentially the same techniques have been used throughout tteok’s history. Ancient descriptions of medical practice from the early Joseon dynasty say that tteok should be eaten for strength before any physical activity, for reinvigoration after exertion and for recuperation after illness.

20. Rice Cake (떡) - Ingredient • Glutinous rice flour, a cup of water • Salt, clear soda pop • Pumpkin, chestnut, and jujube

21. Rice Cake (떡) - Recipe • First, put glutinous rice flour into a cup. • Add two teaspoons of salt. • Pour soda into glutinous rice flour and mix them. • Knead flour and put into the microwave. • Put pumpkin, chestnut, and jujube

22. Application • You will see some picture and ingredients. • By clicking picture, you will change color around it. • Match pictures and ingredients correctly.

23. Application Rice, Water, Glutinous Rice Beef, Garlic, Soy Sauce, Sesame Oil, Brown Sugar, Rice Wine Cabbage, Salt Hot Pepper, Garlic, Onion Seaweed, Beer, Soy Sauce, Sesame Oil

24. Click Here for Quiz You think you are Korean food expert? Take quiz to prove yourself.

25. Quiz Direction • Read the question carefully • Choose the right answer • Use a piece of paper to keep track of the ones you got right.

26. 1. What is the name of the food in this picture? Rice Cake Seaweed Soup Kimchi Bulgogi

27. You are right!! This food’s name is Kimchi(김치).

28. Oops, I’m sorry!! Kimchi(김치) looks like this.

29. 2. Which of following is NOT Kimchi? • Cabbage that wasn’t pickled with salt and marinated with red hot pepper sauce. • Pickled radish marinated with red hot pepper sauce • Pickled cabbage mixed with water.

30. Yes!! You got it!! Kimchi(김치) must be pickled before mixed with any sauce.

31. Try again!! These are also Kimchi(김치) family.

32. 3. What is the name of the food in this picture? Rice Cake Seaweed Soup Kimchi Bulgogi

33. Great!! This food’s name is Bulgogi (불고기).

34. Oops, I’m sorry!! Bulgogi (불고기) looks like this.

35. 4. Which of following is NOT Bulgogi? • Bulgogi is made of beef. • It is made of chicken and is usually eaten on New Year’s day. • It contains onions, garlic, and peppers.

36. Good job!! Bulgogi must be made of beef and it is not a food for celebration

37. No, wrong answer. You choose description of bulgogi

38. 5. What is the name of the food in this picture? Rice Cake Seaweed Soup Kimchi Bulgogi

39. You are right!! This food’s name is rice cake (떡).

40. Oops, I’m sorry!! Rice cake (떡) looks like this.

41. Finished!! You’ve finished all the questions. If you have - 3 or more questions correct, You are Korean Food Expert! -2 or less questions correct, Please try Review Korean Food.

42. Thank you You have finished all the material. Thank you so much.