Korean Cuisine

Aromi Lee Korean cuisine stereotypes A cross between Chinese and Japanese cuisine A cross between Chinese and Japanese cuisine All about the beef Mainly spicy (so much red!) And Kimchi Kimchi Kimchi Kimchi Kimchi KimchiKimchiKimchi-- The Kimchi Chronicles

Still from the show, from second left to right: Marja, Hugh, Jean-Georges Kimchi Kimchi KimchiKimchiKimchi-- But Korean cuisine is so much more than that ① Influenced by geography (surrounding waters, neighboring countries, climate) ② Influenced by history (famine, occupation by other powers, chili peppers came from the Americas!) ③ Influenced by religion (Buddhism, Confucianism) ④ Influenced by philosophic principles (Yin- Yang, the Five Phases)

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Stir-fried anchovies glazed in soy maple 오징어 Dried cuttlefish

미역국 Seaweed soup

미역 반찬 Seaweed side dish Fermentation – Korean food is inseparable from it! • a way of preserving food through neither freezing nor any other artificial means • brings about interesting changes to the flavor and texture of the food • encourages the growth of healthy bacteria while preventing the growth of spoilage-causing bacteria. Doing this successfully requires special ingredients and carefully controlled conditions such as temperature and pH. Five* best health foods in the world, Health magazine (2008): ① Korean Kimchi ② Spanish Olive Oil ③ Japanese Natto ④ Indian Lentils ⑤ Greek Yogurt

*4/5 of these are fermented

Kimchi is traditionally fermented in large earthenware pots & put into the ground for months 된장 (soy bean paste)

① Soy beans ② Lumps of fermented soybeans mashed, are put in brine until the brine packed into is fermented (making soy sauce), then the liquid is lumps, hung separated from the solid with straw …and you get 된장 (soy bean paste) Kimchi fridges—modern preservation methods Basic components of a Korean meal*

① Rice ② Side dishes (반찬) ③ Kimchi ④ Meat or fish and a soup or stew

*according to me Rice = “밥” = “full meal”

• Also combined with millet, barley and sorghum, even legumes such as beans • In pre-modern Korea, this was a method to stretch rice supplies since rice = $$$ RICE…

IS EVERYWHERE …in porridges (팥죽) 떡 (rice ovalettes) 떡국 (rice cake soup) 떡볶이 (spicy rice cake) 떡 (rice …as desserts / snacks cake)

식혜 (Rice punch) …and celebratory foods

Basic components of a Korean meal

① Rice ② Side dishes (반찬) ③ Kimchi ④ Meat or fish and a soup or stew

Eating: a communal act

Buddhist temple food (completely vegetarian) Basic components of a Korean meal

① Rice ② Side dishes (반찬) ③ Kimchi ④ Meat or fish and a soup or stew

Basic components of a Korean meal

① Rice ② Side dishes (반찬) ③ Kimchi ④ Meat or fish and a soup or stew*

*for the sake of time, I will concentrate on a bit of meat Health-conscious Korea & ‘Well-being’ foods 양념 (seasoning)

1st row – dark soy sauce, red chili powder, rice malt syrup, red pepper paste 2nd row – salt, sesame seeds, fermented shrimp, mirin, brown rice vinegar 3rd row – soup soy sauce, sesame oil, plum syrup, soy bean paste 갈비 (generally refers to grilled dishes that are made with (un)marinated beef (or pork) short ribs) 삼겹살 (samgyupsal) 쌈 (lit. “wrapped”) The Five Phases ‘Well-being’ foods • The Five Phases should be present in all meals as the Phases have import for various organs of the body as seen in the chart below:

비빔밥 (lit. means “mixed rice”) In conclusion…