2. INTRODUCTION
Korean is blessed with a large friendly subtemperate
climate that yields abundant produce. They have eaten
the produce of the sea, the land and mountains or
many many years. Similar to the Vietnam there are two
distinct types of cooking – the home cooking of the
traditional family and the elaborate court cuisine.
3. 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. 4. Vegetarian cookery may be linked to the
Buddhist traditions as well.
5. Chinese influences would include root
ginger, chili,mustard, spring onions, garlic,
soy sauce, vinegar and sesame seeds.
6. Japaness cooking mirrored in
korea include raw fish ‘’sushi’’
dishes. Korean cuisine is largely
based upon rice,vegetables and
meat. Traditional korean meals
are noted for the number of side
dishes (banchan) that company
steamed-cooked short-grain
rice.
5. Characteristics of Korean Cuisine
• Korean cuisine is largely based on rice, vegetable
and meats.
• Traditional Korean meals are noted for the
number of side dishes (banchan) that accompany
steam-cooked short-grain rice.
• Fermented foods play a key role in Korean
cuisine. Pickles, soy sauce, hot chilie paste and
soy bean paste are used extensively in cooking
these intensely flavored dishes.
• Kimchi a pickled and fermented cabbage dish is
usually served at every meal.
6. • Other flavoring ingredients that
characterize Korean cuisine include
red chilies, garlic, soy, sesame, ginger
and green onions.
• A large portion of the Korean diet is
compromised of starchy foods like
rice, noodles and pancakes.
• The country’s ample coastline provide
fish and seafood while chicken, beef
and pork are also featured.
• Meals are organized and presented based on
the occasion the main dish being served and
the number of side dishes offered.
• Each diner given a bowl of rice and side dishes
are typically offered in the center of the table.
7. • Koreans traditionally use metal
chopsticks that are longer than the
wooden ones found in Japan and
accompanied by 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.
• Barbecued items are often served with
lettuce leaves and condiments for
wrapping and eating.
9. Dunggeul-sseolgi,
Cutting into Rounds
Bandal-sseolgi, Cutting
into Half-moon Shapes
Eunhaengip-sseolgi, Cutting
into Gingko Leaf Shapes
Yalpak-sseolgi,
Slicing Thinly
THE BASICS OF PREPARING AND COOKING
KOREAN FOOD
18. BASICS TOOLS AND EQUIPMENT
Knife Rice cooker Grill plate
Copper pot Bamboo steamer Earthen pot
19. BASICS TOOLS AND EQUIPMENT
Spatula Metal strainer Square omelette pan
Kimchi storage Wok Pottery crockery
20. Clay jars (danji)
Danji can serve a purpose as anything from a
honey jar to a jewelry box and is usually used to
contain the kimchi, soy sauce, and other
scrumptious staples of a Korean household.
25. Kimchi is a kind of traditional,
slightly spicy Korean
sauerkraut made
from fermented vegetables. Its
basic vegetables are usually
napa cabbage, daikon radish,
and carrots. Garlic, ginger, and
Korean chili (gochugaru) are
added for flavour.
KOREAN KIMCHI
26. Common vegetables for this dish
used a cucumber along with
some aromatic vegetables in this
recipe to make it simple. Like to
use minari, if in season, it adds
unique fresh herb taste to the
dish. Garlic chives or perilla
leaves (kkaennip) are great
options as well.
KOREAN SPICY
SQUID AND
WATERCRESS
SALAD
27. Bulgogi, sometimes known as
Korean BBQ beef, is a dish of
thinly sliced grilled steak that
has been marinated in a sweet
soy, sesame, and garlic sauce. If
you want to spice it up, serve the
beef in lettuce cups with rice
and hot pepper paste
(gochujang).
BUL-GOGI
GRILLED
MARINATED BEEF
28. A deep-fried crispy chicken
dish glazed in a sticky, sweet,
and spicy sauce. This recipe
uses bite sized boneless chicken
pieces, so it cooks up very fast
in shallow oil. It’s the easiest
Korean fried chicken you can
make at home.
SWEET AND SPICY
KOREAN FRIED
CHICKEN WINGS
29. Mixed rice, bibimbap is a
delicious rice bowl topped
with vegetables, beef, a whole
egg, and gochujang (red chili
pepper paste). Traditionally,
bibimbap was eaten on the eve
of the Lunar New Year, to use
up any leftovers before the
start of the new year.
BIBIMBAP BEEF AND
MIXED VEGETABLE
RICE
30. Pork strips are the shoulder of
the pork cut into strips with
most of the fat removed. A
pork cut that's often used in
traditional Korean barbecue.
Perfect for wet dishes or stir
fry, pork strips are an easy
option as it is usable straight
away with no preparation
required.
KOREAN PORK
STRIPS
31. Spicy stir-fried octopus, called
nakji-bokkeum in Korean.
Popular dish in Korea that is
relatively recent with origins
dating back only two centuries
and first being introduced in
the early 1960s.
NAK-JI-BOKUM
SPICY STIR-FRIED
OCTOPUS
32. Typically prepared with
dangmyeon a type of
cellophane noodles made from
sweet potato starch, the noodles
are mixed with assorted
vegetables, meat, and
mushrooms, and seasoned with
soy sauce and sesame oil.
JAP-CHAE
VERMICELLI
NOODLES
33. Cooked rice prepared by
boiling rice or other grains,
such as black rice, barley,
sorghum, various millets, and
beans, until the water has
cooked away.
SAEWOO
BOKKEUM-BAP
SHRIMP FRIED
RICE
34. A Japanese dish of pork filet
that is breaded with panko
breadcrumbs and deep-fried. It
is traditionally served with a
dark, savory tonkatsu sauce
and shredded green cabbage.
DON-KA-TSU
BREADED PORK
CUTLET
35. A spicy stir-fried squid dish
and bokkeum refers to the
dishes that are stir-fried.
Koreans love squid and this
spicy dish is highly popular at
home and restaurants.
0-JING-UH
BOKKEUM SPICY
STIR-FRIED SQUID
