History of Korean Cuisine

History of Korean Cuisine

• Early Koreans relied on locally available ingredients like rice, barley, and vegetables.
• Kimchi, a fermented dish, likely originated during this period as a way to preserve vegetables during harsh winters.

The Three Kingdoms Period (3rd Century BC - 7th Century AD)

• Royal courts developed elaborate multi-course meals featuring meat, seafood, and fermented foods.

The Goryeo Dynasty (918 - 1392 AD)

• Buddhism promoted vegetarianism, leading to the creation of meatless dishes and the development of fermented soybean pastes like doenjang and gochujang.

The Joseon Dynasty (1392 - 1897 AD)

• The concept of numerous side dishes (banchan) accompanying a main course became a staple of Korean meals during this period.

Modern Era (20th Century - Present)

• The Korean War and rapid industrialization led to changes in food availability and eating habits.
• Instant noodles and processed foods became more common.

Basic Ingredients

• Gochujang: a fermented red chili paste with a savory and spicy flavor, used as a condiment and in cooking.
• Doenjang: a fermented soybean paste with a rich, savory flavor, often used as a base for soups and stews.
• Gochugaru: Korean red pepper flakes, used to add heat and flavor to dishes like kimchi and stews.
• Kimchi: fermented vegetables, typically cabbage or radish, seasoned with chili pepper, garlic, ginger, and other spices.
• Soy sauce: a salty, savory sauce made from fermented soybeans and wheat, used as a seasoning and condiment.
• Sesame oil: a fragrant oil made from sesame seeds, used as a flavoring agent rather than a cooking oil.
• Garlic: a pungent bulb used to add flavor to various dishes.
• Ginger: a root with a spicy and aromatic flavor, commonly used in Korean cooking for its distinct taste and health benefits.
• Rice vinegar: a mild vinegar made from fermented rice, used in marinades, dressings, and dipping sauces.
• Rice: a staple grain in Korean cuisine, served both steamed as a side dish and in various forms like rice cakes and noodles.

Typical Korean Dishes

• Kimchi: a spicy fermented vegetable dish, typically made with cabbage or radish.
• Tteokbokki: a dish made with chewy, sweet rice and fish cakes, mixed with a special red chili and soybean paste.
• Japchae: a stir-fried glass noodle dish made with sweet potatoes, mushrooms, and vegetables.
• Pajeon: a savory pancake dish made with a combination of green onions and carrots, and a dipping sauce typically made with garlic, soy sauce, and honey.
• Hotteok: a sweet pancake dish filled with a mouthwatering syrup made from brown sugar, cinnamon, and peanuts.
• Bibimbap: a mixed rice dish with vegetables, beef, and a fried egg, topped with sesame seeds and a spicy red pepper paste.
• Sundubu Jjigae: a Korean spicy soft tofu stew made with a richer, spicier broth and seasonings of red pepper powder and oil.

Cooking Methods

• Stir-frying (Bokkeum): a quick cooking method used for dishes like kimchi and stir-fried noodles.
• Boiling (Sujeong): a straightforward cooking method used for making noodles, soups, and stews.
• Pan-frying (Jeon): a cooking method used for making dishes like pancakes and fried fish cakes.
• Grilling (Gui): a cooking method used for making dishes like marinated beef and grilled pork.

Fermentation

• Fermentation is a crucial process in Korean cuisine, used for making kimchi and other fermented foods.
• Fermented condiments like gochujang and doenjang are commonly used in Korean cooking.

Meal Time Customs

• Serving style: meals are often served family-style with several dishes placed in the center of the table for everyone to share.
• Seating arrangement: elders are typically seated first, and it's polite to wait for them to start eating before beginning your own meal.
• Using chopsticks and spoons: chopsticks are used for picking up solid foods, while spoons are used for soups, rice, and other liquid-based dishes.
• Respect for elders: it's customary to use both hands when passing dishes or receiving food from elders as a sign of respect.
• Noises while eating: unlike in some Western cultures, it's acceptable to slurp noodles and make other sounds while eating in Korea.
• Finishing food: it's considered polite to finish all the food on your plate, as leaving food behind may imply that you didn't enjoy the meal.
• Tipping: tipping is not customary in Korea and may even be seen as rude in some situations.
• Drinking etiquette: when drinking alcohol, it's polite to hold your glass with two hands when receiving a drink from an elder or someone of higher status, and it's common to pour drinks for others rather than pouring for yourself.