Korean Cuisine PDF

# CHAPTER V # KOREAN CUISINE ## Objectives: - Distinguish Korean cuisine from other Asian cuisines. - Describe and compare Korean regional cuisines. - Understand historical influences. - Identify and understand common ingredients, cooking tools, as well as preparation techniques and use them to pr...

# CHAPTER V # KOREAN CUISINE ## Objectives: - Distinguish Korean cuisine from other Asian cuisines. - Describe and compare Korean regional cuisines. - Understand historical influences. - Identify and understand common ingredients, cooking tools, as well as preparation techniques and use them to prepare simple Korean dishes. ## Introduction Korea is blessed with a large friendly subtemperate climate that yields abundant produce. Koreans have eaten the produce of the sea, the land, and the mountains for many, many years. Similar to Vietnam, there are two distinct types of cooking - the home cooking of the traditional family and the elaborate court cuisine. ## Historical Influences 1. Korean cuisine originated from prehistoric traditions in the Korean peninsula evolving through a complex interaction of environmental, political, and cultural trends. 2. Korean food has been heavily influenced by that of its neighboring countries, China and Japan, but its distinct culinary traditions and native ingredients have converged to create a unique cuisine. 3. Buddhist traditions have strongly influenced Korean cuisine. 4. Vegetarian cookery may be linked to the Buddhist tradition as well. 5. Chinese influences include root ginger, chili, mustard, spring onion, garlic, soy sauce, vinegar, and sesame seeds. 6. Japanese cooking mirrored in Korea include raw fish “sushi” dishes. Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. ## Characteristics of Korean Cuisine 1. Korean cuisine is largely based upon rice, vegetables, and meats. 2. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. 3. Fermented foods play a key role in Korean cuisine. Pickles, soy sauce, hot chili paste, and soy bean paste are used extensively in cooking these intensely flavored dishes. 4. Kimchi, a pickled and fermented cabbage dish, is usually served at every meal. 5. Other flavoring ingredients that characterize Korean cuisine include red chilies, garlic, soy, sesame, ginger, and green onions. 6. A large portion of the Korean diet is comprised of starchy foods like rice, noodles, and pancakes. 7. The country’s ample coastline provides fish and seafood, while chicken, beef, and pork are also featured. 8. Meals are organized and presented based on the occasion, the main dish being served, and the number of side dishes offered. 9. Each diner is given a bowl of rice and side dishes are typically offered in the center of the table. 10. Koreans traditionally use metal chopsticks that are longer than the wooden ones found in Japan, and accompanied by a spoon used for eating rice and soups. Korean meals often feature soups (“kuk” or “guk”), barbecued items like bulgogi (beef) grilled over a “hware” or hot brazier, and fermented sauces and pastes. 11. Barbecued items are often served with lettuce leaves and condiments for wrapping and eating. ## The Basics of Preparing and Cooking Korean Food 1. **Dunggeul-sseolgi, Cutting into Rounds** This is a method for cutting cucumbers, carrots, lotus roots, and zucchini into the desired thickness. It is generally used when cooking soup, braising, or marinating. 2. **Bandal-sseolgi, Cutting into Half-moon Shapes** This is a method for cutting Korean radishes, potatoes, carrots, and zucchini into half-moon shapes after halving the ingredients lengthwise. 3. **Eunhaengip-sseolgi, Cutting into Gingko Leaf Shapes** This is a method for cutting potatoes, carrots, and Korean radishes into gingko leaf shapes with the desired thickness after cutting the ingredients crisscross lengthwise. This method is generally used when cooking stew or braising. 4. **Yalpak-sseolgi, Slicing Thinly** This is a method for slicing thinly into the desired thickness after cutting the ingredients into the desired length. This method is generally used for fried food or mixed salads. 5. **Eoseut-sseolgi, Cutting Diagonally** This is a method for slicing thin and long ingredients such as cucumbers, carrots, and green onions diagonally into the desired thickness. This method is generally used for frying or stews. 6. **Golpae-sseolgi, Cutting into Dominos** This is a method for cutting cylindrical ingredients such as Korean radishes or carrots into domino shapes after cutting them into the desired length then trimming the edges into squares. 7. **Nabak-sseolgi, Cutting and Slicing into Thin Dominos** This is a method, similar to golpae-sseolgi, for cutting cylindrical ingredients such as Korean radishes or carrots into thin domino shapes after cutting them into the desired length then trimming the edges into squares. 8. **Kkakduk-sseolgi, Cutting into Cubes** This is a method for cutting Korean radishes or potatoes into cubes (about 2 cm per side). This method is generally used to make kkakduki kimchi, stews, or braised dishes. 9. **Chae-sseolgi, Cutting into Matchsticks** This is a method for cutting Korean radishes, potatoes, cucumbers, and zucchini on the diagonal into thin matchsticks. This method is generally used to make saengchae (salad), gujeolpan, or mu-chae. 10. **Dajeo-sseolgi, Mincing** This is a method for mincing ingredients into small pieces. This method is generally used to make green onion or garlic seasoning sauce. It is best when the ingredients are minced into uniform pieces. 11. **Makdae-sseolgi, Cutting into Sticks** This is a method for cutting Korean radishes or cucumbers into sticks of the desired length. This method is usually adopted to make sanjeok (skewers) or sukjanggwa (Korean cookies). 12. **Magu-sseolgi, Chopping** This is a method for cutting relatively thin and long ingredients such as cucumbers or carrots by turning them to create bite-sized pieces. This method is generally used to make braised vegetables. 13. **Kkaka-sseolgi, Cutting with Peeling** This is a method for cutting ingredients such as burdock roots by turning them into thin slices. The end part of the knife is used as when trimming a pencil. 14. **Doryeonaeeo-sseolgi, Cutting and Trimming** This is a method for cutting potatoes or carrots with angles then trimming them to round the edges. This method is generally used for boiling or braising for a long time because the ingredients do not lose their shape. 15. **Dolyeo-kkakgi, Circular Cutting** This is a method for cutting cucumbers and other ingredients into 5-cm long pieces then peeling the flesh thinly while turning. 16. **Solbangul-sseolgi, Cutting into Pinecone Shapes** This is a method for cutting squid into big pieces. Use the knife to make diagonal slits on the squid flesh and make cross-hatched slits in the other direction. Blanch the squid in boiling water to create a pinecone shape. ## Basic Ingredients Basically, the common ingredients used in Korean cuisine are as follows: bean or haricot, different varieties of chilies from mild to burning hot, garlic, ginger, onion, saltis (flavor enhancer and a preservative), soy sauce gaan-jaang (darker and saltier originated from China), sesame, vinegar, soy paste (doenjang), cheonggukjang (fermented boiled soybeans), Gochujang hot pepper paste (fermented red hot pepper paste), sesame oil, and the perilla oil.