south korean cuisine
Post on 15-Feb-2016
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South Korean CuisineAbbey Hewitt, Deserae Kirchhofer, Chelsea Gentry, Kelsey Mark
Cooking MethodsSteamingStir-fryingBraisingBarbecuingStewing
Food Availabile Picked Vegetables- cabbage, turnips, cucumber Anju- appetizers Kimchi- pickled vegetables Namul- seasoned vegetables or salads Guk or Tang- soup or stew Pab- rice Chongol- one pot stew Pajon- scallion pancakes Bulgogi- barbecued marinated beef strips
Food Available Contd.
Kalbi-jim- soy sauce braised short ribs
Mandoo- steamed dumplings stuffed with meats & vegetables
Sae u jun- fried tempura-battered shrimp
Samgyae Tang- chicken stuffed with rice & ginsing
Chapchae- thin noodles with matchstick pork & vegetables in a savory sauce
Kochojon- stuffed chile peppers, battered and fried
Saengsongui- barbecued whole fish
Tobu- Tofu bean curd Yakkwa- little honey cakes
Etiquette & Serving StylesConversationPace of ConsumptionServing a partyRemoving items from the tableCoverDrinking etiquette
Food Guide PyramidDeserae
History- Food & CookingDivision of North Korea & South KoreaOcean influence on cuisineRice Cultivation- 2000 B.C.
Millet, soybeans, red beans, other grains Cured/pickled fish, wine, bean paste, honey & oil
Chinese & Japanese invasionsEuropean Conquest for AmericasTea vs. other beverages
Customs & Religions Christianity, Buddhism, Shamanism, Confucianism, Chondogyo Half of people practice. Breakfast, lunch, and dinner
White rice, Kimchi 5 colors No dessert
Breakfast- biggest meal of the day Cold soup, steamed peppers, saeng son jon, Pulgogi
Lunch kamja guk, mixed vegetables with chap ch’ae
Dinner Kalbi guk, shigumch’I namul, pulgogi, steamed chicken
Customs Contd.Short tablesCushioned seatsLunch BoxesSnacks
Holidays & Feasts Yadu Nal
Mandu, sweet rice cakes, grilled fish or meat, watermelon
Lunar New Year Chap ch-ae, pindaettok,
sujonggwa Anniversary of Death
3 colors of fruits & vegetables, red fruits & fish, white fruits & meat, kujoplpan
Wedding yahshik
Taboo Foods Lack of Monks
Vegetarianism Other taboos
Ritual FoodsRice cakesFresh fruitsRice wineSteamed white riceSoupBarbecued meats
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Ceremonial ProcedureRitual offeringsAncestral spirits
Weather and Geography38,023 square miles in size
Terrain- partially forested mountain ranges, narrow valleys, cultivated plains at coasts
East Asian region- 4 seasonsMovement of air masses
Climate- temperateLong, cold, dry wintersShort, hot, humid summers
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Weather & Geography Contd.Droughts- 1 in 8 years
Rice-producing regions
Average precipitation- 100 cm Can vary
Agriculture
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Native Crops & ProductsRiceRoot cropsBarleyVegetablesFruit
Click icon to add pictureCattlePigsChickenMilkEggsFish
FuelNation’s forests
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Beef Most prized Cultural role Servants vs. Consumption Holidays Beasts of burden Preparation
Chicken Protein Parts used Chicken feet Young Chickens
Samgyetang
PorkProteinCombination eatingParts usedPreparation
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Fish and Seafood Part in Korean Cuisine Fresh vs. Saltwater Serving style Mollusks
Octupus, cuttlefish, squid
Dried Yellow corvina, anchovies, croaker
Salted & Fermented Smaller fish, shrimp, squid, mollusks
Grilled Mackeral, hairtail, croaker, Pacific herring
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Spices & HerbsGreen Onion
Red pepper
Ginger
Kkaesogeum
Black pepper
Garlic
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South Korean ExportsSemiconductors
Wireless telecommunications equipment
Cars
Computers
Steel
Ships
petrochemicals
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South Korean Imports
10th largest importer in the world!
Oil FOOD Electronics Machinery Transportation equipment Organic chemicals plastics
Sources
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