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| Korean cuisine 한국 요리 조선 료리 |
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This article traces the history of cuisine of Korea.
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
This article traces the history of cuisine of Korea.
The three major kingdoms, including Goguryeo, Baekje, and Silla, further diversified Korean food by spreading new ingredients and recipes to each other through intercultural exchanges.
Because each kingdom had its own geographical location, each kingdom had its own crops to grow and eat. However, they were able to share crops with one another thanks to their trade network. [1]
It was during the Goryeo Dynasty that the concept of Korean barbecue grilling meat at the table emerged. Bulgogi was also popular during this period. [1]
During the Joseon Dynasty, Confucianism had a strong influence in all aspects of life, and food was no exception. Confucian culture still influences Korean cuisine today. [1]
The court food of the Joseon Dynasty was prepared by selected chefs with local specialties and fresh seasonal foods from all over the country. Court food has been handed down not only as a record of court feasts, but also as an oral tradition of court chefs and royal descendants from generation to generation. Records on court food in the Joseon Dynasty can be found in the "Wonhaeng Eulmyo Jeongri Uigwe" written in 1795. [2]
Meals were typically held five times a day in the royal family. Porridge made with rice in the early morning, a royal breakfast around 10 a.m., a light meal in the afternoon, a royal dinner around 5 p.m., and a light meal at night were served. The royal table, called surasang, was served with several dishes, including rice and soup, as well as stews, hot pots, kimchi, and soy sauce. [2]
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
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 reflects a complex interaction of the natural environment and different cultural trends.
Thai cuisine is the national cuisine of Thailand.
Joseon, officially Great Joseon State, was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom was founded following the aftermath of the overthrow of Goryeo in what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul. The kingdom's northernmost borders were expanded to the natural boundaries at the rivers of Amnok and Tuman through the subjugation of the Jurchens.
Bulgogi is a gui made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Khmer cuisine combines the culinary traditions of many different ethnic groups in Cambodia, an important subset of which is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese, Portuguese and French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.
The Korean tea ceremony is a traditional form of tea ceremony practiced in Korea. Darye literally refers to "etiquette for tea" or "tea rite" and has been kept among Korean people for over a thousand years. The chief element of the Korean tea ceremony is the ease and naturalness of enjoying tea within an easy formal setting.
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines and non-Cantonese Chinese cuisines, as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in bangjja (bronzeware).
Seolleongtang (Korean: 설렁탕) or ox bone soup is a Korean tang (soup) made from ox bones, brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change." He explains basic organizing principles which go back to earliest times and give a continuity to the food tradition, principally that a normal meal is made up of a plant based products consisting of grains, starch vegetablels and or fish based dishes with very little red meat consumption.
Banchan are small side dishes served along with cooked rice in Korean cuisine. Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and 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.
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
Jesa is a ceremony commonly practiced in Korea. Jesa functions as a memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholics, Buddhists and nonbelievers practice ancestral rites, although Protestants do not. The Catholic ban on ancestral rituals was lifted in 1939, when Pope Pius XII formally recognized ancestral rites as a civil practice. Many Korean Christians, particularly Protestants, no longer practice this rite. Christians generally, and Muslims avoid the rites, and many emigrants avoiding the rites.
Korean temple cuisine (Korean: 사찰음식) refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period, chalbapyakgwa and yumilgwa were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery. During the Goryeo Dynasty, sangchu ssam, yaksik, and yakgwa were developed, so spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
Tarak-juk, also called uyu-juk or milk porridge, is a juk, or Korean porridge, made with milk and rice. It was a part of the Korean royal court cuisine and was also patronized by yangban (scholarly-officials).
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
This article traces the history of cuisine in Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times.
Jumeok-bap, sometimes jumeokbap, is a Korean rice dish made from a lump of cooked rice made into a round loaf the shape of a fist. Rice balls are a common item in dosirak and often eaten as a light meal, between-meal snack, street food, or an accompaniment to spicy food. The commercialization of Jumeok-bap began in earnest in 1990, when Japanese cuisine gradually spread to Korea and onigiri were popularized. Although it did not receive special attention in the early years, it gained popularity as an inexpensive, easy-to-prepare food during the 1997 Asian financial crisis. In the 2010s, a variety of forms of Jumeok-bap were released, including a round-shaped onigiri and a rice burger in the shape of a hamburger.
