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Great Food, Great Stories from Korea GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. We hope introduces Korean restaurants in 25 cities in 11 Western European countries with the purpose of sharing with the rest of the world the wonderful variety an increasing number of people from all over the globe will develop a better understanding and flavors of Korea’s unique cuisine and culinary culture. of the naturally rich flavors of Korean food and of the culinary culture of Korea. GREAT FOOD, GREAT STORIES FROM KOREA MESSAGE FROM THE CHAIRPERSON The legendary Indian poet and Nobel laureate Rabindranath Tagore once «Great Food, Great Stories from Korea» lists a selection of over 100 described Korea as “a bright light of the East.” His intention was to Korean foods that we are proud to introduce to the world. This broad highlight the splendid culture, as well as the national characteristics of selection from the even vaster Korean menu explains the origination, creativity and courtesy. taste and functionality of each dish, along with Korean food culture in The tradition of Korean food (Hansik) developed over 5,000 years of general. These representatives of Korean cuisine have been consumed by human habitation in the Korean Peninsula, driven by a large variety of people from all walks of life, from the royal family to the general public, foods available over the four distinct seasons. This tradition embodies and are enjoyed today by K-pop stars, the main drivers of the Korean the cheerfulness and grace of the Korean people. The diverse types of Wave, and contemporary Korean citizens. Jang (salted and fermented pastes or sauces) that make up the core I would like to conclude this message by expressing my hope that this seasonings for preparing Korean food are healthy fermented foods book will serve as an opportunity for people across the globe to develop a created through a long period of fermentation, known in Korean as deeper understanding of Korean food culture. “Jangdokdae” culture. Thank you very much. In his book «The Third Wave», Alvin Toffler described the first flavor as salt, the second flavor as sauce, and projected that the third will be Chairperson, Korean Food Foundation fermented food. In its March 2006 issue, the American monthly Il-Sun Yang magazine «Health» designated kimchi, Korea’s most famous fermented dish, as one of the world’s five healthiest foods. BAP & JUK GUKSU & MYEON GUK & TANG JJIGAE & JEONGOL COOKED GRAINS AND PORRIDGE NOODLES & DUMPLINGS SOUPS STEWS AND HOT POTS 008 KOREAN FOOD 016 Bap 044 Mul naengmyeon 060 Doenjang guk 084 Doenjang jjigae CULTURE [Cooked Rice] [Chilled Buckwheat Noodle Soup] [Soybean Paste Soup] [Soybean Paste Stew] 232 INDEX 018 Dolsot bap 046 Bibim naengmyeon 062 Miyeok guk 086 Kimchi jjigae [Stone Pot Rice] [Spicy Mixed Buckwheat Noodles] [Seaweed Soup] [Kimchi Stew] 020 Bibim bap 048 Janchi guksu 064 Bugeot guk 088 Cheonggukjang jjigae [Bibimbap] [Banquet Noodles] [Dried Pollack Soup] [Rich Soybean Paste Stew] 024 Gim bap 050 Bibim guksu 066 Yukgaejang 090 Sundubu jjigae [Dried Seaweed Rolls] [Spicy Mixed Noodles] [Spicy Beef Soup] [Spicy Soft Tofu Stew] 026 Ssam bap 052 Jaengban guksu 068 Tteok guk 092 Budae jjigae [Rice with Leaf Wraps] [Jumbo Sized Buckwheat Noodles] [Sliced Rice Cake Soup] [Spicy Sausage Stew] 028 Kimchi bokkeum bap 054 Kalguksu 070 Galbi tang 094 Sinseollo [Kimchi Fried Rice] [Noodle Soup] [Short Rib Soup] [Royal Hot Pot] 030 Bulgogi deop bap 056 Mandu 072 Gom tang 096 Gopchang jeongol [Bulgogi with Rice] [Dumplings] [Thick Beef Bone Soup] [Spicy Beef Tripe Hot Pot] 032 Ojingeo deop bap 074 Seolleong tang 098 Guksu jeongol [Spicy Stir-Fried Squid with Rice] [Ox Bone Soup] [Noodles Hot Pot] 034 Kongnamul guk bap 076 Samgyetang 100 Dubu jeongol [Bean Sprout Soup with Rice] [Ginseng Chicken Soup] [Tofu Hot Pot] 036 Jat juk 078 Maeun tang 102 Mandu jeongol [Pine Nut Porridge] [Spicy Fish Soup] [Dumplings Hot Pot] 038 Hobak juk 080 Gamja tang 104 Bullak jeongol [Pumpkin Porridge] [Pork Back-Bone Stew] [Bulgogi and Octopus Hot Pot] 040 Jeonbok juk [Rice Porridge with Abalone] GREAT FOOD, GREAT STORIES FROM KOREA 014 042 058 082 JJIM, JORIM & BOKKEUM NAMUL GUI & JEON HWE KIMCHI, JANGAJJI & TTEOK & BRAISED DISHES, GLAZED DISHES SEASONED VEGETABLES GRILLED DISHES AND Pan-fried RAW DISHES AND STIR-fried DISHES DELICACIES JEOTGAL EUMCHEONG-rYU KIMCHI, PICKLES, SALTED SEAFOOD RICE CAKE, BEVERAGES 108 Galbi jjim 142 Namul 158 So galbi gui 194 Saengseon hwe 202 Baechu kimchi 220 Tteok [Braised Short Ribs] [Seasoned Vegetables] [Grilled Beef Ribs] [Sliced Raw Fish] [Kimchi] [Rice Cakes] 110 Dak maeunjjim 144 Gujeolpan 160 Tteok galbi 196 Yuk hwe 204 Baek kimchi 222 Hangwa [Braised Chili Chicken] [Platter of Nine Delicacies] [Grilled Short Rib Patties] [Korean Beef Tartare] [White Kimchi] [Korean Sweets] 112 Dak baeksuk 146 Dotori muk 162 Dwaeji galbi gui 198 Hongeo hwe 206 Nabak kimchi 224 Cha [Whole Chicken Soup] [Acorn Jelly Salad] [Grilled Spareribs] [Raw Skate Fish] [Chilled Water Kimchi] [Tea] 114 Bossam 148 Oiseon 164 Bulgogi 208 Kkakdugi 228 Eumcheong-ryu [Napa Wraps with Pork] [Stuffed Cucumber] [Bulgogi] [Radish Kimchi] [Beverages] 116 Jokbal 150 Japchae 166 Ttukbaegi bulgogi 210 Oi sobagi 230 Makgeolli [Pig's Trotters] [Glass Noodles with Sautéed [Bulgogi in an Earthenware Pot] [Cucumber Kimchi] [Korean Rice Wine] Vegetables] 118 Agwi jjim 168 Sogogi pyeonchae 212 Jangajji [Spicy Monkfish with Soybean 152 Tang pyeong chae [Pan-Fried Beef with Vegetables] [Pickled Vegetables] Sprouts] [Mung Bean Jelly Mixed with Vegetables and Beef] 170 Samgyeopsal gui 214 Jeotgal 120 Haemul jjim [Grilled Pork Belly] [Salted Seafood] [Braised Seafood] 154 Haepari naengchae [Chilled Jellyfish Platter] 172 Saengseon gui 216 Ganjang gejang 122 Galchi jorim [Grilled Fish] [Soy Sauce Marinated Crab] [Braised Cutlassfish] 174 Hwangtae gui 124 Godeungeo jorim [Seasoned and Grilled Dried [Braised Mackerel] Pollack] 126 Eundaegu jorim 176 Chuncheon dak galbi [Braised Black Cod] [Chuncheon-Style Spicy Chicken] 128 Dubu jorim 178 Gopchang gui [Braised Pan-Fried Tofu] [Grilled Beef Tripe] 130 Dubu kimchi 180 Ori gui [Tofu with Stir-Fried Kimchi] [Grilled Duck] 132 Topokki 182 Deodeok gui [Stir-Fried Rice Cake] [Grilled Deodeok] 134 Nakji bokkeum 184 Pajeon [Stir-Fried Octopus] [Green Onion Pancake] 136 Ojingeo bokkeum 186 Bindaetteok [Spicy Stir-Fried Squid] [Mung Bean Griddlecakes] 138 Jeyuk bokkeum 188 Kimchi jeon [Stir-Fried Pork] [Kimchi Pancake] 190 Modeum jeon [Assorted Pan-Fried Delicacies] 106 140 156 192 200 218 All Dishes Served At Once Fermented Foods for Flavor and Nutrition Balance and Harmony Sauces and Kimchi, Fermented Over Time Korean meals, unlike western course meals, are served in a single setting. We call this Ban- Fermented foods are central to the Korean diet, including several well-known examples: kim- sang charim, where the rice (Bap) and side dishes (Banchan) are set together on the table. chi, salted seafood (Jeotgal), and fermented condiments such as soy sauce (Ganjang), soybean A bansang can be very simple, consisting of rice, soup, soy sauce, kimchi, grilled fish, and a paste (Doenjang) and red chili paste (Gochujang). Oftentimes, the phrase ‘a deep flavor’ is vegetable dish. But it can also be extravagant with so many dishes spread out on the table that used to describe many Korean dishes. The expression refers to the complex taste that comes the table legs figuratively ‘bend.’ Regardless of the scale, the key point is that the combination from seasoning with sauces that takes years to ferment and mature. Kimchi, which has over is balanced and harmonious in terms of taste and nutrition. 350 known variations depending on ingredients and taste, has recently gained international recognition as a great source of lactobacilli and dietary fiber. The same Kimchi will undergo Abundance in Variety subtle changes in flavor and texture with the passing of the seasons. Korean cuisine certainly does not lack variety. There is such a vast range of cooking methods that one rarely sees the same cooking method used twice on a given ingredient. For starters, Health Food from Ancestral Wisdom cooked rice (Bap) has countless variations: Huinbap (white rice), Jabgokbap (mixed-grain Fermented condiments, including soy sauce, soybean paste and red chili paste, not only pro- rice), and Seokkeum bap (rice mixed with vegetables or seafood).
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