1 / 15

Korean Food

Korean Food. Korean Language and Culture By JAE-YOUNG YU. Contents. General A Typical Korean Table Ingredients Cooking Methods Some Representative Korean Cuisins. General. A typical Korean style table consists of 밥 + 국 + 반찬 ;  very unique

ellema
Download Presentation

Korean Food

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Korean Food Korean Language and Culture By JAE-YOUNG YU

  2. Contents • General • A Typical Korean Table • Ingredients • Cooking Methods • Some Representative Korean Cuisins

  3. General • A typical Korean style table consists of 밥 + 국 + 반찬;  very unique • Varieties of foods; grains, vegetables, meats, fishes • Number of cooking methods • Using condiments and seasoning of a wide spectrum • Chinese and Japanese styles cuisines popular • Western style diets now widely accepted • More opportunities of having foreign cuisine • Appearance of fusion cuisines • Simplified dining etiquettes

  4. A typical Korean table http://www.hyulimbook.co.kr/index.php?mid=talk_04&document_srl=59508 http://article.joinsmsn.com/news/article/article.asp?total_id=3291230&cloc=

  5. Ingredients • Grains: Rice, barley, millet, wheat, bugwheat, sorghum • Legumes: Soy bean, peas, mungbeans, azuki beans • Meats; Beef, pork, chicken, goat • Fishes; Mackerel, hairtail, croaker, herring, walleye pollack, gadid, ray, etc. • Other sea foods; Shellfishes, shrimps, mollusks, cephalopods, seaweeds (김, 미역, 다시마..) • Vegetables; Korean (Kimchi) cabbage, Korean radish,  cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, zucchini, mushrooms, lotus root, and wild greens (나물) • Condiments & seasonings; Fermented condiments include ganjang, doenjang, gochujang and vinegars. Nonfermented condiments or spices include red pepper, black pepper, Chinese pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion)

  6. Cooking methods • Raw vs. Fermentation; Gimchi, Jeotgal, Doenjang • Steaming (찜); Rice and other grains, meats, vegetables • Boiling (끓임, 데침); Soups (국, 찌개) • Mixing (무침); Vegetables or meats with seasonings • Roasting (구이); Meats, fishes, and vegetables • Frying (튀김); Meats, fishes, and vegetables • Stirred frying (볶음); Meats, fished, and vegetables

  7. Some respresentative Korean cuisines Bulgogi (불고기) http://blog.daum.net/rainbow_21/13423084 Recipe: http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/

  8. Samgyeobsal (삼겹살) Recipe: http://www.maangchi.com/recipe/samgyeopsal-gui/

  9. GimichiJjigae (김치찌개) Recipe: http://topchefkorea.com/2011/04/11/kimchijjigae/

  10. SundubuJjigae (순두부찌게) Recipe: http://www.maangchi.com/recipe/soondubu-jjigae

  11. Bibimbab (비빔밥) Recipe: http://www.maangchi.com/recipe/bibimbap

  12. Japchae (잡채) Recipe: http://www.maangchi.com/recipe/japchae

  13. Ddeokbokki (떡복기) Recipe: http://www.maangchi.com/recipe/ddukbokkie

  14. Jajangmyeon, Jajangbap (자장면, 자장밥) Recipe: http://www.maangchi.com/recipe/jjajangmyun

  15. Nangmyeon (냉면) Recipe: http://www.maangchi.com/recipe/naengmyeon

More Related