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'korean food'에 해당되는 글 7건

  1. 2009.06.02 Korean Annual Customs and Food-Dano
  2. 2009.06.02 Kinds of Korean Food (2)
  3. 2009.06.02 KOREAN FOOD TOP 10-Juntongju
  4. 2009.06.02 KOREAN FOOD TOP 10-Eumchungryu
  5. 2008.09.09 KOREAN FOOD TOP 10-Bibimbap (1)
  6. 2008.09.09 KOREAN FOOD TOP 10-Bulgogi
  7. 2008.08.30 KOREAN FOOD TOP 10-KIMCHI

Korean Annual Customs and Food-Dano

KOREAN FOOD TOP 10 2009.06.02 08:49 Posted by 대풍

Table Manners

 

Introduction of Dano  

The name of the holiday for the May 5 of the lunar calendar is Danotnal or Suritnal. The Dongguksesigi says, "On Dano, they make rice cake picking some kind of marsh plant called Surichwi in the mountain or make rice cake with mugwort." Since the shape of the rice cake looks like a wheel, this holiday is named as 'Suritnal'.

 

The Origin of Dano

 

Dano is originated from the period of King Hoe in China. There was a subject named Gulwon who fell into a snare of villainous retainers and drowned himself into Myeongnasu to show his integrity. The day fell on May 5. After that, a memorial service for him was held every year, and which is the origin of Korean holiday of Dano.

In this Danojang, women in farmhouses made ornamental hairpins cutting the roots of sweet flags and put them on in order to prevent headache and misfortunes. They washed their hair using the water infused with sweet flags to make their hair more lustrous. Moreover, they said that it would prevent psoriasis and soften the skin to mix face powder with dew formed on lettuce leaves in the lettuce field at the dawn of Dano and apply it to face. Meanwhile, men put the roots of sweet flags on their waist on Dano, which was originated from the belief that it would have effects on driving misfortunes away.
On Dano, especially at O-si (11:00~13:00), they made a bunch of wormwood and put it next to the gate, and this was because they believed it would drive away misfortunes. In the farmhouses, they kept one of the folkways to insert stone between the branches of a Chinese date tree as a wish for a bumper harvest of Chinese dates.

It is one of the typical plays of Dano for women. In the picture titled 'Danopungjeong (Elegance of Dano)' by the famous artist in the latter Joseon period, Sin, Yun-bok, the women in Hanbok rise up to the sky as their skirts blowing off by the wind.

This is a play for men, which is comparable to Geunettwigi for women. The winner of this play gets a bull as a prize. To become a winner, you should win every game and have no challenger to fight with.

These are the ceremonies for encouraging the unity of the people in a region. The examples of these are Gangreungdanogut of the Gangreung regions in Gangwon-do, Munhojanggut of Yeongsan in Gyeongnam, and Hanjanggunnori of Gyeongbuk Jain. Each of these ceremonies has some festival pattern of the people in a region as they are related with various plays or events.

It is a tool to cool off the heat. It becomes hot as Dano approaches, so making a fan called 'Danoseon', they offered it up to the king on Dano.


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Kinds of Korean Food

KOREAN FOOD TOP 10 2009.06.02 08:44 Posted by 대풍

Table Manners

Korean foods are largely categorized into main meal, side dish and dessert. Rice, porridge and noodle are normally taken as main meal, while side dishes include soup, stew, fried food, steamed dish, Seon, raw vegetable, wild greens, hard-boiled food, Cho, fried fish, roasted meat, Jeok, raw fish, Ssam, sliced boiled meat, Jokpyeon, fried kelp, jerky, slices of dried radish or cucumber, kimchi and salted fish. Dessert includes rice cake, cookie and pastry as well as tea, juice and punch.

Main meals

 


Cooked rice

Rice-gruel

Dumpling, rice-cake soup

Noodles
   

 

 Bap(Cooked rice)

Boiled white rice has long been the staple food for the Koreans. We also eat mixed grains meal cooked with such ingredients as barley, millet, Indian millet, bean and red-bean. The cooking method of rice is to mix it with other grains and water, boil them and allow sufficient time for settling by its own heat. Sometimes vegetables, fish, clam and meat are put into rice cooking to produce special meal. Bibimbap is a food made with wild greens and meat laid above rice, and taken after all the contents are mixed together.

 

 

Side dishes

 


Soup, stew

stew

Jeongol, Bokkeum

Jjim, Seon

Saengchae

Namul

Jorim, Cho

JeonyuEo

GuEe, Jeok

Hoe, Ssam

Pyeonyuk, Jokpyeon

Twigak, Bugak

Po

JangAchi

Kimchi

Pickled fish
   

 

 Soup, stew

In Korea where rice is the main staple, soup is a basic side dish indispensable to daily meals. Clean soy soup, bean paste soup, thick beef soup and cold soup are the most popular ones. Soups can be cooked with nearly all ingredients available, such as meat, fish, clam, vegetable and aquatic plants. In particular, brisket and shank of beef, rib, tail, leg bones of cattle, their internals such as tripe and intestines, and even their clotted blood are used as ingredients of soup. Clean soy soup is seasoned with salt or soybean sauce, while bean paste soup uses soybean paste and hot pepper paste. 'Gomtang' and 'seolleongtang' (ox-bone stews that are cooked through boiling for a long time) are seasoned with salt or soybean sauce. In the hot summer, cold soup made with cucumber, seaweed, kelp, vegetable gelatin, etc is often enjoyed.

 

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KOREAN FOOD TOP 10-Juntongju

KOREAN FOOD TOP 10 2009.06.02 08:37 Posted by 대풍

Table Manners

Origin

 

Liquor is a fermented drink in which various ingredients including alcohol were created by microbes’ disintegration of carbohydrates and is the oldest drink among human made drinks. The origin of Korean liquor, Takju (unrefined rice wine) and Yakju (rice wine) is not known exactly but based on the literatures it seems to have developed over a long period of time after it was created before Samhan age.

Various kinds of brewing were done in the middle of Goryeo Dynasty and from that time on the kinds of wines such as Takju, Yakju (Cheongju) and Soju (distilled liquor) were started to be documented in the literature. In Joseon Dynasty, the methods of brewage were diversified by region, family, season and usage, which are largely categorized into Yakjus, Takjus, Sojus and liquors for medicine use. From ancient times, Koreans loved to brew wines, enjoyed drinking them and had wisdom and intelligence to control liquor. Based on long history and original culture, Koreans created its own unique liquors and culture. Korean ancestors used to express that they eat wines instead of saying that they drink wines, as they have perceived wines as food instead of merely taste beverage.


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KOREAN FOOD TOP 10-Eumchungryu

KOREAN FOOD TOP 10 2009.06.02 08:35 Posted by 대풍

Table Manners

 

 Definition

 

Drinks mean all kinds of palatable drinks other than liquor. Korean traditional drinks have real variety in terms of kinds, type and how to make. From early times in our country, drinks have been classified into Cha (tea), Tang (boiling water), Hwachae (honeyed juice mixed with fruits), Milsu (honeyed water), Sikhye (sweet drink made from fermented rice), Sujeonggwa (fruit punch made of dried persimmons),

Jangsu (fermented grain juice with sour taste), Galsu (thirst water), Suksu (scorched rice tea), Jeup (fruit juice) and milk. Drinks have positioned themselves as native Korean foods which took roots deeply into our dietary life such as ordinary meals, seasonal foods, sacrificial rites and big and small festive events. As dietary life was structured entering into the Three States age, foods are categorized into main dish, subsidiary dishes and dessert, and drinks are developed as the kinds of dessert. With the development as dissert, traditional drinks were positioned as important palatable foods together with cakes. In the cooking related books of old days, we can see that a variety of ingredients were used to make traditional drinks and the drinks were closely related to people’s life as foods used for ordinary meal, special food, special meal and banquet meals. Our ancestors demonstrated their wisdom by appropriately utilizing various kinds of medicinal ingredients produced from mountains, fields and even rivers and sea and putting the ingredients into the traditional drinks so that the drinks helps the promotion of physical and mental health. Such medicinal health drinks have outstanding taste and nutrition based on pure natural foods. Our traditional drinks are the expression of the changes in the tastes of the four seasons in our country by using natural products of the seasons, and as such Korean traditional drinks are the generic Korean food in which romance, elegance and sincerity of our ancestors who knew how to enjoy natural taste and style are kept.

 

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KOREAN FOOD TOP 10-Bibimbap

KOREAN FOOD TOP 10 2008.09.09 22:42 Posted by 대풍

Table Manners





Definition

Bibimbap is a popular Korean dish. The word literally means "mixed cooked rice" or "mixed meal.” It is also sometimes spelled "Bibimbab" or "bibimbop.”  It is served with properly cooked rice in a hot or cold bowl, topping various vegetables, meats and egg in colorful fashion. As Bibimbap contains a variety of ingredients, it is very healthy and nutritious Korean food.

Origin

There are many origins for Bibimbap. First, it was originated from the customs for
partaking of sacrificial foods after sacrificial rites. Second, it was originated from
way of serving interim meal for workers in the field as it was difficult to prepare
meal with many dishes for many people. Therefore they used one big vessel
and mixed various foods in it. Third, at lunch time in the palace, a brief meal
using only one vessel was served to a member of royal family
when they visited palace.

Donghak troop mixed various foods in one vessel in the field for convenience sake.
And lastly on the last day of a year, people tried to finish all the left over foods
by mixing the foods together and shared the food amongst family members.
As such there are many interesting stories and origins related to the Bibimbap.
Jeonju Bibimbap is the most famous one and it is said that it is because of
bean sprouts which is used as one of the ingredients for Bibimbap a
s Jeonju area is famous for the taste of bean sprouts.
Bibimbap can have a variety by changing the ingredients and
vegetables depending on season. One point of consideration is
to try to keep good combination and harmony of nutrition and color.

Characteristics of Bibimbap 

Bibimbap is a unique representative Korean food which is hard to find anywhere
in the world. Whenever our ancestors felt no appetite, they put various dishes
into rice together with one spoon of red pepper paste and mixed it, from
which we can see the wisdom of our ancestors. Nowadays various types
of new bibimbaps such as stone pot Bibimbap, cereals Bibimbap
and nutrition Bibimbap are introduced with new taste and unique type
in addition to the traditional Bibimbaps of Jeonju Bibimbap or Jinju Bibimbap.
 
                                     by  Korea Agro-Fisheries Trade Corporation  

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KOREAN FOOD TOP 10-Bulgogi

KOREAN FOOD TOP 10 2008.09.09 22:21 Posted by 대풍

Table Manners





Origin


In the 1950s of Korea, some restaurants offered roast meat after cutting into thin slices, which helped shorten cooking time and make meat tender, as thick meat was generally tough and not grilled fast.  Later, cooking utensil was changed from grill to pan, enabling guests to put boiled rice into beef gravy gathered on the pan.  Thus, ordinary people who could not afford the expensive meat often could eat meat and rice more economically.  This method of roasting meat slice on a pan has continued and expanded, which has become bulgogi of today. 


Bulgogi, well known overseas

Bulgogi and Galbigui (grilled beef ribs) are the most favored foods of the Koreans.  Of all the Korean dishes, perhaps bulgogi is most widely known overseas.  Bulgogi not only represents Korean food but also symbolizes the food roasting culture of Korea.  As bulgogi is not pungent, foreigners who experience the food first time can enjoy its taste easily.  Through bulgogi, garlic and soybean paste that are the main ingredients of bulgogi condiments can be also experienced.
Roasting meat while seasoning them on-site is not the only way of cooking bulgogi.  ‘Hot pepper paste bulgogi’ is a kind of bulgogi cooked by storing meat in hot pepper paste for some time before roasting them.  In the past, there was ‘soybean paste bulgogi’ but it has faded away since the method of using hot pepper paste was introduced.  Pork can be also roasted after seasoning or burying them in hot pepper paste.

Foods accompanied to bulgogi  

 
Normally bulgogi is eaten along with kimchi and ssam (wrapping in lettuce or leafy vegetable). In many cases, Korean foods are not taken as a single dish but taken together with other foods.  This habit has been cultivated through long experience that certain combinations of foods, when taken together, bring about harmony and synergy effect in taste and nutrition.
To eat with ssam, bulgogi is laid on lettuce or leafy vegetable and added with a little soybean paste before wrapping and putting it into mouth.  Vegetables mainly used for ssam are lettuce and green perilla, and sometimes crown daisy, dandelion and aster leaves are used. 
The custom of eating ssam is a unique culture found only in some areas of Mongolia in addition to Korea.  'Ssamjang' (ssam paste) has been developed not long ago, which is prepared by mixing soybean paste with hot pepper paste in a suitable proportion to generate best taste of ssam. 
Taking rice, vegetables and ssam paste together with bulgogi will not only help achieve harmonized nutrition but also remove greasy taste arising from dining on meat.  Besides ssam, kimchi is also a desirable side dish to accompany bulgogi, as it helps reduce fatty taste of meat.

                                         by  Korea Agro-Fisheries Trade Corporation  
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KOREAN FOOD TOP 10-KIMCHI

KOREAN FOOD TOP 10 2008.08.30 11:19 Posted by 대풍


KIMCHI






Definition

Kimchi is a fermented food that mixes pickled Korean cabbage or radish with spicy vegetables and various condiments such as salted fish and red pepper powder.

The term ‘kimchi’ was derived from 'chimchae' which means soaking vegetables in salty water and storing them.  To be prepared for the coldest season of Korea - 3 or 4 months in winter - when food was scarce, vegetables were pickled and stored beforehand, which was later developed into kimchi.  Kimchi is not a simple fermented vegetable but a complex and indigenous food of Korea involving diverse condiments and spices.


Origin

In view that Koreans had enjoyed eating vegetables from the ancient times, and that salt had been made and used then, together with the old records on appearance of fermented foods like salted fish and soy in Korea, it is presumed that kimchi had existed before the three-kingdom era.  Red pepper was introduced into Korea via Japan around 1592-1598 when the Japanese army invaded Korea.  The first detailed description on kimchi is found in the book 'Gyeongdo Japji' (written in the late 1700s) which records that radish, cabbage, garlic, hot pepper powder, turban shell, ear shell, yellow corvina, etc. were mixed into boiled soup of salted shrimps, and then stored in jars during winter season for being fermented and transformed into a hot food.  The book also records that Korean people in 1700s enjoyed the fermented food.  Another record is found in 'Jeungbo Sanrim Gyeongje' (mountains and forest economy) written in 1766, which describes the use of kimchi as daily side dish.  The type of kimchi we see today seems to have appeared after the 17th century when the 'cabbage with head' was introduced from China.  Around this time, condiments and spices were also in full use in Korea, which enabled kimchi to develop into the current version.

                                            by  Korea Agro-Fisheries Trade Corporation    

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