Korean food

KDI School of Public Policy and Management Prof. RYU, Juhyun

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I. INTRODUCTION: Characteristics

I. INTRODUCTION: Characteristics  Korea is a Peninsula surrounded by sea, so it makes Korea a home to plenty of marine products as well as a variety of vegetables and aquatic plants .  Korea has four distinct seasons and a well-developed agriculture country, producing rich rice and diverse grains.  With four different seasons, Korea has developed many cooking skills using ingredients that are available seasonally.  Most of Korean foods are not instant food, but preserved and fermented for a certain period , thus giving better taste and nutrition.

[object Object],Cooked rice (Bap) Rice-gruel Dumpling, rice-cake soup Noodles

[object Object],[object Object],Ó 3-Dishes Table (Bansang) Note: It was for the masses who had limited availability of food materials.

[object Object],[object Object],Ó 5-Dishes Table (Juksang) Note: It was enjoyed by those who had better provisions.

[object Object],2. TABLE SETTINGS ,[object Object],[object Object],Note: It was for bride and groom in a middleclass family.

2. TABLE SETTINGS Ó 9-Dishes Table (Juansang) ,[object Object],[object Object],Note: It was for bride and groom that the best meal affordable in an upper class family.

2. TABLE SETTINGS 12-Dishes Table (Gyojasang) ,[object Object],[object Object],Note: It was arranged in royal court but 12 dishes was, in fact, a minimum and more dishes could be served.

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Traditional jars used for storing kimchi, and other pickled banchan.

[object Object],Baechu Kimchi It is the most popular winter Kimchi made by packing the 'so', the blended stuffing materials, between the layers of salted leaves of uncut, whole cabbage.

[object Object],Nabak Kimchi Use Chinese radishes and Chinese cabbage and pour a great deal of Kimchi stock.

[object Object],Bo Kimchi (Bossam Kimchi) It is a bundle of the leaves of cabbage wrap the blended materials which it is preserved and mature. Bo kimchi is not only traditional Kimchi particularly famous in Kesong town, but also popular nationwide.

[object Object],Got Kimchi (Indian Mustard Leaves Kimchi for spring and summer ) It is the most famous in Jeolla-do. Its hot taste is caused by adding a large amount of red pepper powder and the unique bitter taste and aroma. Around a month after preparing, is it proper to eat.

[object Object],Chonggak kimchi (Ponytail Radish Kimchi) It is made in every region throughout this country, it varies by regions depending on different amount of ingredients. It is a delicacy kimchi people enjoy most, following Tong Baechu kimchi, Dongchimi, and Kkakdugi.

Ssamjang (the soybean paste) mixing with Gojuchang (chili paste) sesame leaves (kkaenip) Ssam (lettuce) Kimchi is also served.

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Korean food

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Korean food