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Kimchi is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings is used, including gochugaru, spring onions, garlic, ginger, and jeotgal. Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.
The traditional culture of Korea is the shared cultural and historical heritage of Korea before the division of Korea in 1945.
Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware.
Korean ceramic history begins with the oldest earthenware from around 8000 BC. Throughout the history, the Korean peninsula has been home to lively, innovative, and sophisticated art making. Long periods of stability have allowed for the establishment of spiritual traditions, and artisan technologies specific to the region. Korean ceramics in Neolithic period have a unique geometric patterns of sunshine, or it is decorated with twists. In Southern part of Korea, Mumun pottery were popular. Mumun togi used specific minerals to make colors of red and black. Korean pottery developed a distinct style of its own, with its own shapes, such as the moon jar or Buncheong sagi which is a new form between earthenware and porcelain, white clay inlay celadon of Goryeo, and later styles like minimalism that represents Korean Joseon philosophers' idea. Many talented Korean potters were captured and brought to Japan during the invasions of Korea, where they heavily contributed to advancing Japanese pottery. Arita ware, founded by Yi Sam-pyeong opened a new era of porcelain in Japan. Another Japanese representative porcelain, Satsuma ware was also founded by Dang-gil Shim and Pyeong-ui Park. 14th generation of Su-kwan Shim have been using the same name to his grandfather and father to honor they are originally Korean, 14th Su-kwan Shim is honorable citizen of Namwon, Korea.
Mandu, or mandoo, are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as pojangmacha and bunsikjip throughout South Korea.
Shin Sang-Ho is a Korean ceramicist. His works can be found in museums around the world especially the Shin Sang-ho Art Museum. He is the former Dean, College of Fine Arts at Hongik University in Seoul, and former Director of the Clayarch Gimhae Museum.
Banchan are small side dishes served along with cooked rice in Korean cuisine. Banchan are often 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.
Kkakdugi (Korean: 깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, Korean radish is used, but other vegetables or fruits can also be used. Kkakduk-kkakduk is an ideophone related to dicing/cubing. Kimchi made with radish that are not diced into cubes are not called kkakdugi. Kkakdugi is a popular banchan enjoyed by Koreans and others.
Myeolchi-jeot (멸치젓) or salted anchovies is a variety of jeotgal, made by salting and fermenting anchovies. Along with saeu-jeot, it is one of the most commonly consumed jeotgal in Korean cuisine. In mainland Korea, myeolchi-jeot is primarily used to make kimchi, while in Jeju Island, meljeot is also used as a dipping sauce. The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality myeolchi-jeot.
Jogi-jeot (조기젓) or salted yellow croaker is a variety of jeotgal, made with yellow croakers. In Korean cuisine, jogi-jeot is widely used as banchan, as a condiment, or as an ingredient for kimchi.
Onggi (Korean: 옹기) is earthenware extensively used as tableware and storage containers in Korea. The term includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C. Onggi have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today.
Gwamegi is a Korean half-dried Pacific herring or Pacific saury made during winter. It is mostly eaten in the region of North Gyeongsang Province in places such as Pohang, Uljin, and Yeongdeok, where a large amount of the fish are harvested. Guryongpo Harbor in Pohang is the most famous.
Mandu-guk or dumpling soup is a variety of Korean soup (guk) made by boiling mandu (dumplings) in a beef broth or anchovy broth mixed with beaten egg.
A ttukbaegi (Korean: 뚝배기) is a type of oji-gureut, which is an onggi coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various jjigae (stew), gukbap, or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not cool off as soon as removed from the stove, stews and soups in ttukbaegi usually arrive at the table at a bubbling boil.
Gimjang (Korean: 김장), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.
In Korean shamanism, Gasin are a branch of deities believed to protect the various objects and rooms of the house, such as jangdok or the kitchen. The Gasin faith is the faith based on worshipping these deities. The worshipping of the Gasin form a central and integral part of the traditional Korean folk religion.
Teojushin is the patron of the ground on which the house is built in the Gashin cult of Korea. She is also known as Jishin (地神), or 'earth goddess'.
Baechu-kimchi (배추김치), translated as napa cabbage kimchi or simply kimchi is a quintessential banchan in Korean cuisine, made with salted, seasoned, and fermented napa cabbages.
Tapáyan or tempayan are large wide-mouthed earthenware or stoneware jars found in various Austronesian cultures in island Southeast Asia. Their various functions include fermenting rice (tapai), fermenting vinegar or alcoholic beverages, storing food and water, cooking, and burial of the deceased.
References
- ↑ "장독대". Naver Hanja Dictionary. Retrieved 2017-02-20.
- ↑ Korean Culture and Information Service (KOCIS). "The Wonders of the jangdokdae". Korea.net . Retrieved 10 December 2014.
- ↑ "장독 醬-". Naver Dictionary. Retrieved 2017-02-20.
- ↑ "Rice Cake and Traditional Kitchen Utensils Museum". My Korean Kitchen. 7 March 2007. Retrieved 10 December 2014.
- 1 2 "Korea Information". Asia-planet.net. Archived from the original on 4 March 2016. Retrieved 10 December 2014.
- ↑ Sunhwa Rha (2006). Pottery: Korean Traditional Handicrafts. Ewha Womans University Press. p. 119. ISBN 9788973006823.
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 Jangdokdae at Gyeongbok palace in Seoul |
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