Korean Cuisine
Korean cuisine is quite distinct. Though the modern day cuisine has many similarities to those of other Asian Nations, there are also some distinct differences. Unlike many of the other cuisines of Asia, rice has not always played an important part in their food. Rice is not indigenous to the Korean peninsula, therefore there was not a constant steady supply of this grain to the people. It was available, but because of the limited supplies, it was expensive to procure. Thusly, only the wealthy were able to purchase it. Rice was so valuable, at this time, that many people actually used it as currency. In modern times, rice is much more commonplace.
Currently there are many uses for rice in Korea. Often times you will find two ways of preparing the rice. It can usually be found as an accompanying dish to a main course. In this setting, it is usually found as white rice. Most Koreans prefer white rice to brown rice. White rice starts as brown rice but is then processed to remove the bran. This process produces a white grain. Another common way to find rice is Korean cuisine is called “tteok.” Tteok is glutinous rice that had been ground into a cake form. There are hundreds of different varieties of tteok that can be bound in Korean cuisine. Another form of rice found in the Korean diet is that of congee. Congee is a rice porridge. Koreans also make wine from rice.
Along with rice vegetables are also a staple in Korean dining. The most common vegetables found in Korea are; Korean radish, Napa cabbage, potatoes, sweet potatoes, cucumbers, spinach, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, and lotus root. Often, many of these vegetables are eaten uncooked either in salads or pickled. They are also used in hot dishes where they are cooked. Wild vegetables like the bracken fern are also consumed. These shoots, known to Americans as fiddleheads, are called gosari in Korea. They are often used in traditional dish bibimbap. Legumes are also quite prevalent in Korean cuisine. The main types seen are soybeans, mung beans, and azuki beans.
Along with vegetables and rice, most Koreans consume various proteins. The most popular protein is beef. They also consume pork, chicken and seafood. On rare occasions a small section of the populace consume dog meat. The dogs used are different that pet dogs and are bred specifically for consumption. This breed is called nureongi. In the Goryeo period, the Buddhist ruling class forbade the consumption of beef. Later in the thirteenth century, the Mongols began allowing their use for food. Because Korea is close to the ocean, many types of seafood are consumed. These include; mackerel, hairtail, croakers, and Pacific herring. Shrimp, squid, octopus, and cuttlefish are also staples. Yellow corvina, anchovies, and croakers are used for drying.
As you can see there are a wide variety of items being used in Korean cooking. Whether if it is Kimchee from napa cabbage or it’s a bowl of congee, it is an important part of daily life for many Koreans. Because there are different regions to this area, some people are exposed to certain types of food. Many people within the interior don’t have much exposure to seafood and therefore rely of land animals to supply their protein. Those on the coastline are more exposed to seafoods and therefore eat less land based proteins. Either way, the Koreans are resourceful and eat what is readily available. They focus on fresh and local ingredients which provide rather healthy diet.
http://en.wikipedia.org/wiki/Korean_cuisine
Korean cuisine is quite distinct. Though the modern day cuisine has many similarities to those of other Asian Nations, there are also some distinct differences. Unlike many of the other cuisines of Asia, rice has not always played an important part in their food. Rice is not indigenous to the Korean peninsula, therefore there was not a constant steady supply of this grain to the people. It was available, but because of the limited supplies, it was expensive to procure. Thusly, only the wealthy were able to purchase it. Rice was so valuable, at this time, that many people actually used it as currency. In modern times, rice is much more commonplace.
Currently there are many uses for rice in Korea. Often times you will find two ways of preparing the rice. It can usually be found as an accompanying dish to a main course. In this setting, it is usually found as white rice. Most Koreans prefer white rice to brown rice. White rice starts as brown rice but is then processed to remove the bran. This process produces a white grain. Another common way to find rice is Korean cuisine is called “tteok.” Tteok is glutinous rice that had been ground into a cake form. There are hundreds of different varieties of tteok that can be bound in Korean cuisine. Another form of rice found in the Korean diet is that of congee. Congee is a rice porridge. Koreans also make wine from rice.
Along with rice vegetables are also a staple in Korean dining. The most common vegetables found in Korea are; Korean radish, Napa cabbage, potatoes, sweet potatoes, cucumbers, spinach, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, and lotus root. Often, many of these vegetables are eaten uncooked either in salads or pickled. They are also used in hot dishes where they are cooked. Wild vegetables like the bracken fern are also consumed. These shoots, known to Americans as fiddleheads, are called gosari in Korea. They are often used in traditional dish bibimbap. Legumes are also quite prevalent in Korean cuisine. The main types seen are soybeans, mung beans, and azuki beans.
Along with vegetables and rice, most Koreans consume various proteins. The most popular protein is beef. They also consume pork, chicken and seafood. On rare occasions a small section of the populace consume dog meat. The dogs used are different that pet dogs and are bred specifically for consumption. This breed is called nureongi. In the Goryeo period, the Buddhist ruling class forbade the consumption of beef. Later in the thirteenth century, the Mongols began allowing their use for food. Because Korea is close to the ocean, many types of seafood are consumed. These include; mackerel, hairtail, croakers, and Pacific herring. Shrimp, squid, octopus, and cuttlefish are also staples. Yellow corvina, anchovies, and croakers are used for drying.
As you can see there are a wide variety of items being used in Korean cooking. Whether if it is Kimchee from napa cabbage or it’s a bowl of congee, it is an important part of daily life for many Koreans. Because there are different regions to this area, some people are exposed to certain types of food. Many people within the interior don’t have much exposure to seafood and therefore rely of land animals to supply their protein. Those on the coastline are more exposed to seafoods and therefore eat less land based proteins. Either way, the Koreans are resourceful and eat what is readily available. They focus on fresh and local ingredients which provide rather healthy diet.
http://en.wikipedia.org/wiki/Korean_cuisine