ALL ABOUT KOREAN FOOD

1. NSHM KNOWLEDGE CAMPUS [DURGAPUR]
Presentation On Korean Cuisine
Name : Aditya kumar
Course : B.sc Culinary Science
Reg. No : 18149030583

2. CONTENTS :-
 Introduction of Korean Cuisine
 Cooking Method
 Regional Cuisine
 Equipment and Utensils
 Famous Dishes

3. INTRODUCTION OF CHINESE CUISINE
 Chinese Culture is the oldest civilization of in the world and
believed to be first discovers of fire in the unrecorded history.
 Chinese cuisine has a long history that can be dated back to
1,700,000 year ago.
 The History of Chinese cuisine in china has changed from
period to period and in each region according to climate,
imperial fashion, and local preferences.
 With each dynasty, new recipes were created until it reached
its peak in the Qing Dynasty.

4. Cooking Method
 Chinese cuisine the temperature of heat into ‘Military’ [High,
fierce heat and medium] and ‘civil’ [low gentle and weak] heat.
High or fierce heat : Usually used for quick cooking of crisp and
tender foods. Different types of frying, steaming and instant
boiling etc.
Medium or moderate Heat : Can be used for quick-Braising,
stewing and boiling.
Weak Heat : Used for long cooking, turning hard ingredients to
soft ones such as braising.

5. Following are some commonly used method in Chinese
Cuisine:-
 Chuan-Quick or rapid boiling :
 This simple method is used for making soups.
 Bring water or stock to boil over high heat, add the
ingredients and seasonings as soon as soup reboil.
 Shaun-instant Boiling or rinsing :
 Thinly sliced ingerdient are dipped into boiling water for
a second or two then served with a dip sauce.
 Keep ingredient fresh and tender.

6.  Ao-stewing or braising :
 Flavor a little hot oil with spring onion and ginger root, then
stir fry ingredients for a short time.
 Add stock and seasonings and simmer over low heat. Food
will be soft and tender.
 HUI-Braising :
 Method of cooking a dish that contain several ingredients.
 Stir fry the ingredients first, add water and seasonings. Boil
over high heat for short while then thicken the gravy with
diluted corn water before serving.

7.  Ban-Mixing salads : This method doesn’t actually involve
cooking, but simply calls for cutting the raw or cooked
ingredients and dressing it with seasonings.
 Giang-Hot salads : Here the raw ingredients are par boiled or
blanched first then dressed with seasonings.
Difference between cold salads and hot salads dressing are as
follows :
 Cold salads dressing : soya sauce, Vinegar and sesame seed oil.
 Hot salads dressing : Ginger shreds, Sichuan peppercrons, salt
sugar and sesame seed oil.

8.  YAN-Pickling : Pickle the food with salt and sugar or with salt
and wine. Dishes prepared in this way have a subtle fragrance
and crispiness.
 JIAN-shallow frying : A flat bottomed pan is used with little oil
and medium or low heat.
 Seasonings are added when food is half done. The pan should
be turned from time to time during cooking so that the heat is
evenly distributed.
 Ta-Pan-Frying : Ingredient are coated with batter and fried in
a small amount of oil on both sides over a low heat until down.
 Ingredient maybe deep-fried first and then finished off by pan
frying.

9. GEOGRAPHICAL LOACTION
 The territory of China lies between latitudes 18 degree and 54
degree north, and 73 degree and 135 degree east.
 The PRC is a single-party state governed by the Communist
Party of China, with its seat of government in the capital city
of Beijing.
 It is the world’s most populous country, with a population of
over 1.35 billion.
 China is the second-largest country in the world by land area
after Russia and it’s total area is generally started as being
approximately 9,600,00 km.

10. Regional Cuisine Of China
 A number of different style contribute to chinese cuisine.
These style are distinctive from one another due to factor such as
availability of resources, climate geography history cooking
techniques and lifestyle.

11.  In a country as immense as china, the diversity of its food is
vast, but there are five major style which can be attributed to the
different regions from which they come from.
 Shantung Cuisine
 Sichuan Cuisine
 Cantonese Cuisine
 Peking Cuisine

12.  Cantonese Cuisine in the South : Cantonese is the style known
abroad as it was from the region that most immigrants to
America, Europe and Southeast Asia came from, bringing with
them cooking style.
Stir fry and Steaming are the most common method of cooking.
Soy and ginger are the main seasonings, and their cooking relies
on a great variety of fresh ingredients for flavor.
Famous dishes are dim sums which are minced prawns, minced
pork and vegetables wrapped in thin flour based skins and
steamed, fried or deep fried.

13.  Peking Cuisine in the North : Beijing food, people also call it
the Capital food. Beijing is the Capital city of china and the
food there are most related to meat. This is because famous
Beijing food today usually was served for emperor in the
ancient times. Also, most official and literati people today still
live in Beijing.
Beijing food cooks in ways of stewing, roasting, and boiling.
Therefore food there emphasis light and subtle flavors.
Many foods are preserved with less use of meat and excessive
use of garlic, onions, leeks and sesame seeds.
The most famous dish is Beijing duck which is the no. 1
wanted taste Chinese food for foreigners. Other such noodles
and steamed dumplings are also your good choice.

14.  Shantung Cuisine in the East :
• Wide variety of fruit, vegetables and fish is used with light
and delicate seasonings.
• Soy sauce form this area is considered best in china. Food are
mostly stir fried and steamed.
• Famous dishes is EL carp.[fresh fish braised in a delicate soy
sauce based sauce with vinegar, sugar, rice, wine and ginger.

15.  Sichuan Cuisine in the West : West Chinese food is shaped by
geography as well as history. In stereotype, and indeed in
reality, the cuisine is distinguished by two things : its use of
mountain product, and its hot spicing. China’s wettest and
most biologically diverse areas occurs in this mountainous
region.
Chilli paste or dried chillies, garlic and ginger are some of the
most common ingredients.
Famous Sichuan dishes are Ma Po Tofu, Kong Pao Chicken.

16. Equipments And Utensils
 Cleaver : A Chinese cleaver has a rectangular shape. It is heavy
and thick with a wooden, plastic, or stainless steel handle. It is
designed to chop through bone.
Chinese chefs use cleaver to do many things, such as bones or
boneless meat ; chopping, slicing, dicing and mincing
vegetable ; cutting vegetables into delicate, fanciful shapes,
and crushing garlic and ginger.

17.  Cutting Board : A cutting board is used for protecting the
worktop when cutting vegetable and chopping meat. It’s
often useful to be able to lift it to push prepared ingredient
into a wok or bowl. There are three types of cutting board :
wooden, bamboo and acrylic. The best ones are wooden and a
acrylic.

18.  A Wok : The wok is one the widely used cooking utensils and
the most important one in chinese cooking. It can be found
in the kitchen of almost every chinese family.
Woks are a multi-functional piece of cookware. They are used
for almost any types of cooking including deep-frying,
stir-frying, steaming, braising, and even boiling.

19.  A ‘Wok Shovel’ : A good ‘wok shovel’ is a must-have tool in
Chinese cooking. It’s more than just a spatula or turner.
A wok shovel is designed for work stir-frying and scooping,
and is the best, utensil for most stir-fries. The round edges at
the front of the mini shovel fits the curve of the wok perfectly.
It is very convenient to have utensil that really scrapes up the
last of the tasty food from the bottom of the wok.

20.  A Chinese Scoop Strainer : A Chinese scoop strainer is used
for straining, skimming, and deep-frying. It is very convenient
to lift a fried fish, pieces of meat, and chips from hot oil or to
remove noodles, wontons, and dumplings from boiling water.
There are different sizes to choose from. The most common
size for home use is 15-cm[6-inch] diameter.
Materials : Chinese scoop strainers are made from a round
head, of wire or perforated stainless steel, and a long bamboo
or mental handle.

21.  A Ladle : A ladle is used for serving soup or stew from a pot
or wok to a bowl.
Materials : They can be made from stainless steel, aluminum,
silver, plastic, wood, bamboo, or other materials.

22.  Long Chopstick[And Ordinary Chopsticks] : Cooking
chopsticks are used for fishing food that is not easily scooped
out of a steaming wok or pot, like noodles and individual pieces
of food. They are longer than those used for eating. [30+cm, 12+].
Ordinary chopsticks are used in the kitchen for stir-frying,
beating eggs, and mixing ingredients.

23.  A Rice Cooker : A rice cooker is an electric cooking utensil
that is used for pressure boiling or steaming rice, and other
things. Chinese people, especially in southern China, prefer
to eat rice as their staple food. They use a rice cooker almost
every day.
Morden rice cookers also have different settings for different
cooking function – people use them for stewing meats,
cooking porridge, steaming eggs, heating milk, and so on.
Rice cookers are more heat heat efficient than hob cooking
as they as well insulted and maintain steam pressure well.

24. They are also safer and more reliable than a pressure pot on a hob,
as they turn themselves on a keep-warm mode when the cooking
Program is finished, giving consistent result. No burnt food
worries here!

25.  Steaming Baskets : Not everything is stir-fried in China. The
are used for steaming all kinds of food including dumpling,
buns, fish, pancakes, meat, and vegetables.
They allow for making multiple dishes at the same time by
stacking layer upon layer of these tray-like baskets. They
have different sizes and are often used in conjunction with
a wok.

26. FAMOUS DISHES FORM DIFFERENT REGIONS
1. Cantonese Cuisine :
 Xiao Long Bao [Soup Dumplings] : Xiao Long bao, better
known as soup dumplings, are the epitome of steamed
perfection. They have all the juicy deliciousness of a regular
dumplings, but pack the extra punch that only hot broth can
offer. Flavorful and delicious, the only caveat is that the skin is
extremely easy to puncture, so one has to be rather skilled in
handling chopsticks to avoid breakage.

27.  Red Beans Soup : A hugely popular and versatile dish through
out China, this can be served cold or hot depending on the climate.
This tong sui [sweet soup] made from red azuki beans is generally
served after dinner as a palette cleanser and dessert. Depending on
The region, different dessert toppings such as sago, ice cream,
Tapioca, glutinous rice balls, and many more can be added to
create a light, sweet treat.

28. 2. Picking Cuisine :
 Beijing Roast Duck [Picking DUCK] : Beijing roast duck or
Picking duck is a dish that has been prepared since the imperial
Era. The dish is serves mostly thin, crispy skin with little meat,
Sliced in front of the diners by the cook. The meat is eaten with
Spring onion, cucumber, sweet bean sauce, and with pancakes
Rolled around the filling. Sometimes this dish accompained by
Pickled radish and mother sauces.

29.  Zhajiang mian –[noodles with soybean paste] : Zhaijang
mian is very popular when it comes to traditional Beijing
cuisine. It has three main ingredients : wide hand-pulled
noodles, vegetable pieces, and pork. Vegetables vary seasonally ,
but there are never less than seven kinds. It is an ideal lunch
time snack for visitors in a hurry as it is usually ready minutes.
As an added bonus, it is very inexpensive.

30. 3. Shandong Cuisine :
 Chicken Ball in Milk Soup : People in Shandong like to use
milk to make soup. Milk soup is a symbol of Shandong cuisine.
The main materials of the cuisine are chicken breast and water
chestnut into muddy shape, then stewed with milk and water
For several hours. The soup is full of fragrance with milk and
Chicken.

31.  Dezhou stewed Chicken : It’s one of the typical Shandong
cuisine stewed with honey, fennel, sugar and other
comdiments for several hours. In the 1950s Dezhou stewed
chicken is eaten by president Mao, then it’s known throught
The country. The chicken is so well cooked, althrough the meat
Easliy separtes from the bone.

32. 4. Sichuan Cuisine :
 Sichuan Hot Pot : Sichuan hotpot, like most of the cuisine
In this humid and populous province, is numbingly spicy. The
broth is flavored with chili peppers and other strong-tasting
herbs and spices.
The main ingredient include hot pepper, chinese crystal
sugar, and wine. Slices of kidney, chicken breast, beef tripe
goose intestine, spring onion, soy bean product and meat
Used in the dish.

33.  Dandan Main [Dandan Noodles] : Danded noodles is yet
Another quintessential Sichuan dish that has received inter-
National attention and hence may come in different versions.
Dandan Noodles in Sichuan provinces embody a combustion
Of flavours – savoury, nutty, spicy, and smoky. The noodles
Are drenched in chilli oil with vegetables, Sichuan pepper, and
Minced pork served on top.