Let’s talk Korean food_ 10 facts we bet you didn’t know_ Part I

1. Culinary Chronicles Let’s talk Korean food: 10 facts we bet you didn’t know: Part I ● Posted by Chenab Gourmet ● fermented foods, kimchi, korean cuisine, korean culture, Korean food, seaweed soup Korean cuisine has a complex, rich and diverse history. Korea has a long and tumultuous history with the two nations that have come to influence it the most, namely China and Japan. For thousands of years, both Manchurian Chinese immigrants, and Japanese settlers influenced the fabric of Korean cuisine. Grain, vegetables, fish and game meat became the backbone of Korean cuisine. In today’s context Korean cuisine on the world stage is represented by two things; Kimchi (or fermented cabbage) and Korean barbecue. The latter in particular has come to be a staple in many Western countries, thanks to Korean immigrants and food trucks. But enough about the things you already knew, here are 10 facts about Korean food, we bet you didn’t know. 1. Fermented foods are incredibly popular

2. You probably know of the Korean staple of Kimchi (fermented cabbage), but that is by no means the only fermented food in Korean cuisine. Koreans have been fermenting fruits, vegetables, certain fish and meat for thousands of years. The first reference to fermenting foods, in order to preserve them year round, was found in 668 BCE. This means that the practice predates the Chinese 3 Kingdoms period! 2. Rice was once used as currency One of the staples of Korean cuisine is rice. So perceiving it as a luxury, or a rare commodity is very difficult. However in the ancient kingdom of Silia, rice was often used as a currency. Royal tributes, salaries for soldiers and even war indemnities were paid in rice. It was so important to the economy that the farmers who grew it were forbidden from eating it. During the Japanese occupation of the nation, people couldn’t afford rice and ate it only once a year during a harvest festival. 3. Milk was considered a luxury

3. Despite being a predominantly pastoral and agrarian society, during the Joseon period, milk was so rare to come by, that it was considered a luxury. The nutritional value of milk was only reserved for the monarch and the royal family, that too only when they were ill. A hearty porridge made of milk and rice called tarakjuk was reserved for royalty in times of illness. 4. Korean Royal cuisine consisted of 12 side dishes Korean royal cuisine was called Joseon Yori and was a traditional, complex and intricate affair. A state dinner often consisted of 12 colourful side dishes, called banchan, which were colourful and meant to represent the colours of the various seasons. The dishes were served in elegant bronzeware called bangja on a ceremonial table called the Surasang. 5. Koreans eat seaweed soup to commemorate their birthday

4. Miyeok-guk or seaweed is eaten ceremonially by Koreans for their birthday breakfasts. Seaweed is looked upon as auspicious and beginning one’s birthday / new year of life is thought of as a good practice. While this is the only ceremonial use of food for personal occasions there exist many Korean foods that are consumed ceremonially at different times of the year. Korean cuisine is a weird, wonderful and wholesome part of world cuisine. Begin your exploration of Korean and world cuisine with us. Check out our carefully curated mix of world cuisine staples and favourites by visiting our store.