DELICIOUS FOOD MAGAZINE
ISSUE
No. 710
October 2019
1 2
Korean side dishes (banchan)
Korean noodles: Black bean sauce, stir-fried, cold noodle
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Korean stews: Kimchi, soft tofu, seaweed, soybean taste stew
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Korean rice: Mixed rice, seaweed rice rolls
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Korean barbecue
Overview more than
Korean street food
including traditional and street foods
17 dishes
KOREAN CULTURE CUISINE http://delicious.com
KOREAN CULTURE CUISINE K
orean cuisine is the customary cooking traditions and practices of the culinary arts of
Korea. Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Foods are regulated by Korean cultural etiquette.
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CONTENT 1 2 3 4 5 6
Korean side dishes (banchan) Korean noodles: Black bean sauce, stir-fried, cold noodle Korean stews: Kimchi, soft tofu, seaweed, soybean taste stew Korean rice: Mixed rice, seaweed rice rolls
Korean barbecue Korean street food
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SIDE DISHES (BANCHAN) S
ide dishes or Banchan are a collective name for small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the
word is used for both one such dish or all of them combined.
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Korean side dishes
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B
anchan are set in the middle of the table to be shared. At the center of the table is the secondary
main course, such as ribs or beef, and a shared pot of stew. Bowls of cooked rice and soup are set individually. Banchan are served in small portions, meant to be finished at each meal and are replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.
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Korean side dishes
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1. KIMCHI Spicy pickled cabbage Kimchi is fermented vegetables, usually Napa cabbage, seasoned with chili peppers and salt. This is the essential banchan of a standard Korean meal. Some Koreans do not consider a meal complete without kimchi. Kimchi can be made with other vegetables as well including scallions and radish.
4. JORIIM Simmered dish Jorim is simmered dish such as braised tofu (tofu simmered in diluted soy sauce, a little bit of sesame oil, minced garlic, and chopped green onion), soy-braised beef (beef simmered in soy sauce, optionally with hardboiled eggs or hard-
2. NAMUL
boiled quail eggs).
Seasoned vegetable dish Namul refers to steamed, marinated, or stir-fried vegetables usually seasoned with sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers, and soy sauce.
3. BOKKEUM Stir- fried dish Bokkeum is a dish stirfried with sauce such as stir-fried kimchi, stir-fried pork with chili pepper paste sauce and onions, stir-fried
5. JJIM Steamed dish Steamed dish refers to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup.
6. BUCHIMGAE Korean pancake Buchimgae refers broadly to any type of panfried ingredients soaked in egg or a batter mixed with other ingredients.
dried shredded squid seasoned with a mixture sauce.
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BLACK BEAN SAUCE NOODLE (JAJANGMYEONG) K
orean black bean sauce noodle is a popular noodle dish mixed in with black bean sauce, which consists of chunjang (a salty black soybean paste), diced pork (or other kinds of meat) and vegetables.
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Korean noodle
KOREAN CULTURE CUISINE
J
ajangmyeon
uses
thick, hand-made or
slurry.
When
jajangmyeon
served, may
be
V
ariations of the ja-
noodles with the sauce
jangmyeon
dish
in a wok, and served on
include gan-jjajang (ja-
a plate instead of in a
cucumber, scallions, egg
jangmyeon with a dry
bowl),
salt, baking soda, and wa-
garnish, boiled or fried
sauce), jaengban-jjajang
jangmyeon made with
ter.[8] The sauce, jajang,
egg, blanched shrimp,
(jajangmyeon made by
ground meat), and sam-
is made with fried chun-
and/or stir-fried bamboo
stir-frying the parboiled
seon-jjajang
jang with other ingredi-
shoot slices. The dish
ents, such as soy sauce
is usually served with
(and/or
danmuji
machine-pulled noodles
topped with julienned
made from wheat flour,
oyster
sauce),
pickled radish),
sometimes beef), sea-
sliced raw on-
food (usually squid and/
ions,
or
chunjang
shrimp),
fragrants
ginger,
and
eon which incorporates seafood).
and
sauce
garlic), vegetables (usu-
for dip-
ally onions, zucchini or
p i n g
Korean zucchini, or cab-
the on-
bage), stock, and starch
ions.
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(jajangmy-
(yellow
meat (usually pork, but
(scallions,
yuni-jjajang (ja-
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STIR FRIED NOODLE (JAPCHAE)
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Korean noodle
KOREAN CULTURE CUISINE
JAPCHAE J
apchae is a sweet and savory dish of stir-fried glass
noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon, a type of cellophane noodles made from sweet potato starch; the noodles are topped with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil. Japchae is commonly served as a banchan (side dish), though it may also be a main dish. It is sometimes served on a bed of rice: with rice, it is known as japchae-bap
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COLD NOODLE (NAENGMYEON) 12 DELICIOUS
Korean noodle
aengmyoen is a Korean noodle dish of long and thin handmade noodles made from the flour and starch of various in-
gredients, including buckwheat, potatoes, sweet potatoes, arrow-
KOREAN CULTURE CUISINE
N
root starch (darker color and chewier than buckwheat noodles), and kudzu. Buckwheat predominates (despite the name, it is not a wheat but rather is more closely related to sorrel). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea. The two main varieties of naengmyeon are mul naengmyeon and bibim naengmyeon. The former is served as a cold soup with the noodles contained in broth made from beef, chicken or dongchimi. The latter is served with a spicy dressing made primarily from gochujang (red chili paste) and eaten all mixed.
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KIMCHI STEW (KIMCHI-JJIGAE) K
imchi-jjigae is stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions,
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diced tofu, pork, tuna and seafood. (Pork and seafood are generally not used in the same recipe.) It is one of the most common stew in Korea.
Korean stew
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T
he dish is made with freshly curdled soft tofu (which has
not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (beef or pork), and chili paste or chili powder. It is typically eaten with a bowl of cooked white rice and several banchan.
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SOFT TOFU STEW (SUNDUBUJJIGAE) DELICIOUS 15
SEAWEED STEW (MIYEOK GUK) T
his soup actually celebrates one’s mother on your birthday. Because of this, it is an-
other symbolic soup that Koreans eat on their birthdays. The seaweed is rich in calcium and iodine in which Koreans believed were essential to pregnant or nursing mothers. The soup is composed of either anchovy or dashi broth with soy sauce, garlic and seaweed. Typically, the soup gets boosted with protein with small cuts of beef or more seafood.
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Korean stew
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SOYBEAN PASTE STEW (DOENJANG JJIGAE) T
his is another classic home-style comfort food. Similar to miso soup, doenjang is a fer-
mented soybean paste with a somewhat stronger flavor than the Japanese version. Considered to a staple in all Korean households, the soup is vegetable based with green onions, mushrooms, and zucchini along with soft tofu; it’s perfect for vegetarians. However, if you want to amp it up a bit, adding seafood like clams and shrimp won’t hurt. is essential in Korean cuisine, and every Korean home has it all year round along with other staple condiments such as gochujang (fermented chili pepper paste). Its deep, rich flavor is created by several months of fermentation and aging. Doenjang is traditionally homemade, but there are many commercial brands available at Korean markets. If you’re lucky, you may be able to find locally made home-style doenjang that’s sold at some Korean markets.
B
y now, you know Korean home cooks save the water used to rinse rice (ssalddeumul)
and use it as a stew or soup base. The rice water adds starch to the stew and works as a binding agent between the soybean paste and the broth. It also enhances the flavor of the doenjang. If you didn’t have to make rice, or forgot to save the water, add a little bit of flour or rice powder to tap water.
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MIXED RICE (BIBIMBAP) T
A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating. Bibimbap is probably one of the most well-known and beloved Korean dishes to many people. Even if people don’t know anything about Korea, it’s not too difficult to find people who had Bibimbap sometime in their lives. Vegetables commonly used in bibimbap include julienned oi (cucumber), aehobak (courgette), mu (radish), mushrooms, doraji (bellflower root), and gim, as well
he term “bibim” means mixing various ingredi-
as spinach, soybean sprouts, and gosari (bracken
ents, while the “bap” noun refers to rice. Bibim-
fern stems). Dubu (tofu), either plain or sautéed, or
bap is served as a bowl of warm white rice topped
a leaf of lettuce may be added, or chicken or seafood
with namul (seasoned vegetables) or kimchi (Korean
may be substituted for beef. For visual appeal, the
traditional food) and gochujang (chili pepper paste),
vegetables are often placed so adjacent colors com-
soy sauce, or doenjang (a fermented soybean paste).
plement each other.
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Korean rice
KOREAN CULTURE CUISINE
SEAWEED RICE ROLLS (GIMBAP) G
imbap is a Korean dish made from cooked rice
eat and is good to eat outside because the bowl does
and other ingredients that are rolled in gim—
not get dirty even after eating all the Gimbap. It is
dried sheets of nori seaweed—and served in bite-
a popular take-out food in South Korea and abroad,
sized slices. The dish is often part of a packed meal,
and is known as a convenient food because of its por-
or dosirak, to be eaten at picnics and outdoor events,
tability. It is usually well wrapped (traditionally with
and can serve as a light lunch along with danmuji
aluminium-foil, but now sometimes in paper)or pa-
(yellow pickled radish) and kimchi. Gimbap is easy to
per case and does not have any liquid ingredients.
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KOREAN BBQ K
orean barbecue refers to the popular method in Korean cuisine of grilling
meat, typically beef, pork, or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes to order.
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Korean BBQ
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KOREAN STREET FOOD S
treet food in South Korea has traditionally been seen as a part of popular culture in Korea. Historically, street food mainly included foods such as Eomuk, Bungeo-ppang and Tteok-bokki. Street food has been
sold through many types of retail outlet, with new ones being developed over time. Recently, street food has seen a popular resurgence in South Korea, such as at the Night Market at Hangang Park.
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Korean street food
are
many
kinds
of
tradi-
tional street food in South Korea. For ex-
KOREAN CULTURE CUISINE
T
here
ample, glutinous rice cake
(called
Chaps-
sal-tteok) with buckwheat jelly, Bbopgi, which is a candy made from baking soda and sugar, a fish shaped bun with bean jam called Bungeo-ppang, roasted sweet potato, and Chinese pancakes with brown sugar filling.
The
traditional
street foods are most common in the winter season; in the summer season ice cream is more popular. Nowadays, Street food in South Korea has become gentrified and diverse,
much like
other regional or national foods.
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