Korean Food ｀;:゛;｀;･(゜ε゜ )

Kоrean cuisine

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Korean food is some of the healthiest on earth, with an

emphasis on vegetables, meats cooked simply and without much

oil.

Since ancient times, the Korean people have maintained a belief that food and medicine have the same origin and hence perform the same function, following the proverb that ‘ food is the best

medicine’.

~They believe that health and illness alike come from the food they consume and

how they eat it, and this idea has played a crucial role in the development of

traditional Korean medicine whose basic principle is that we should use medicine

only after food.

BanchanBanchan refers to small side dishes of food served with cooked rice in Korean cuisine. The cuisine is famous for an amazing array of banchan recipes, which are made to accompany many Korean meals to complement and accentuate the flavours of the main dishes. Often colourful and varied, banchan is set in the middle of the table to be shared.

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Another cornerstone of Korean food is rice, which forms the

backbone of almost every meal, although is sometimes replaced with noodles. Because Korea is

a peninsula, seafood is also very popular.

BibimbapBibimbap (literally “mixed rice”) is essentially a dish of cooked rice served after mixing it with an assortment of fresh and seasoned vegetables, fried egg, minced raw beef and other ingredients before cooking. Bibimbap has recently begun to attract worldwide attention for its nutritional balance, which is said to help keep those who eat it free from geriatric diseases, and is now generally cited as one of the three most representative dishes of Korean cuisine.

Tteok (Rice Cake) Tteok, or Korean rice cake, refers to a range of sticky cakes made by steaming powdered rice with other grains, usually beans, or by pounding boiled rice into different shapes and textures., Tteok was one of a variety of special foods served at special family or communal occasions such as birthday parties, weddings, memorial services and traditional holidays. Rice is the main ingredient of tteok, but it is often mixed with other grains, fruits, red bean, soybean and chestnut.

Ferm

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Food

One of the key words to understanding traditional Korean food is fermentation, a metabolic process that helps food to ‘mature’ so that it has improved taste and nutritional properties and can be stored for a longer period.

Ferm

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Food

The Korean foods that best represent the tradition of fermentation developed in Korea include doenjang (soybean paste), ganjang (soy sauce), gochujang (chili paste) and jeotgal (fermented fish sauce), whose fermentation can take from several months to several years. The degree of fermentation is a key factor in the taste and flavor of food cooked at home and in restaurants .

KimchiKimchi, Korea’s famous spicy cabbage, which has over a hundred varieties using different vegetables, is a constant of every meal. Now beginning to gain a worldwide reputation as a representative food of Korea. The most common type of kimchi is made by mixing salted white cabbage with kimchi paste made of chili powder, garlic, spring onion, Korean radish ginger, fish sauce and other ingredients like fresh seafood. Kimchi is normally eaten after fermenting it for several days.

~Traditional restaurants often feature charcoal grills in the

middle of the table - a type of indoor bbq. Paper-thin slices of

marinated meat (bulgogi – literally "fire meat") or beef

ribs(kalbi) are grilled, cut into pieces, and wrapped in lettuce

leaves with garlic, chilli and soybean paste. They're eaten in one bite as it's considered the height of rudeness to bite

into a lettuce parcel.

Bulgogi

Kalbi

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ention