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Rice forms an important part of Korean economy and culture. [1] [2] [3] [4] Koreans have been eating rice for a long time, and it is one of the ingredients that should not be missed at meals. Therefore, there are many kinds of rice dishes, there are many local festivals related to rice, and there are many proverbs related to rice. [5]
| Product | category criteria | |
|---|---|---|
| large category | small category | |
| Rice cake noodles | Instant rice cake noodles | Instant food such as tteokguk tteok, tteokbokki tteok, noodles, ramen, etc. that can be cooked on the spot |
| Rice cake noodles | Rice cake, noodles, raw noodles, etc | |
| Traditional rice cakes | Traditional rice cakes such as Injeolmi and Jeolpyeon | |
| Rice crackers | Rice crackers | Rice snacks such as biscuits, hard bread, snacks, etc |
| Fried rice | Rice crackers with simple puffed rice | |
| Korean sweets | Korean traditional confectionery products such as rice gangjeong, Yugwa, etc | |
| Nurungji | Nurungji and Nurungji-type snacks | |
| Rice flour | raw rice flour | Dry-grained rice product |
| Alpha rice flour | Alpha rice flour, broad grain, extruder rice powder, fried rice, etc., which is a form of rich ingredients for rice | |
| wet rice flour | Rice flour products that have been wet ground through processes such as dipping processes | |
| Alcohol | Soju | Soju products |
| Cheongju | Cheongju products | |
| Takyakju | Takju and Yakju products | |
| Beer | Beer products | |
| Seasoning food | Yeot type | Yeot and grain syrup products |
| Soy sauce type | Red pepper paste, soybean paste, and soy sauce products | |
| Vinegar | Vinegar products | |
| Etc | Porridge | Porridge products |
| Sikhye | Sikhye food | |
| Rrocessed rice | Aseptic packed rice, retort packed rice, frozen rice, dried rice, cup rice | |
| Skewers | Rice products on skewers | |
| Rice drink | Rice drink product | |
| Rice bread | Bread products | |
Tteokbokki
Tteokbokki is a Korean dish made by frying or boiling rice cakes and ingredients in seasoning. [7] Rice cake, the main ingredient, is made of rice or wheat. It is one of Korea's representative national snacks and representative street food. It ranked 10th on the Korean food list and is the most popular Korean snack. [8]
Injeolmi
Injeolmi is a rice cake in which rice flour is steamed with a steamer, pounded with a mortar, cut into appropriate sizes, and coated with bean powder. It is a popular rice cake that is served without omission from the table of ancestral rites and feasts, and it is digestible and high in calories. Surprisingly, it is one of the most popular rice cakes among foreigners. In general, while foreigners perceive the texture of rice cake as a strange food that is tough and doesn't taste much, injeolmi is less burdensome to chew just the size of finger food, and there is an image that it is healthy thanks to its unique savory and subtle sweetness. [9]
Nurungji
Nurungji is grilled rice stuck to the bottom of the cauldron. Nurungji can be intentionally baked in a frying pan. In the days when electric rice pots were used before, they were distributed, nurungji was always created every time rice was cooked, so it was used for various purposes. Usually, it is common to make Sungnyung by boiling water in scorched rice in a cauldron, and there were cases where it was used in dishes such as scorched rice soup, dried, stored, and eaten like snacks. When there were no snacks, nurungji was the main snack for children. [10]
Juk
Juk is a food that boiled rice. In Korea, people usually eat it as a substitute for meals when they have dental-related diseases or have a cold. A dead dish made only of rice is incredibly simple. Just soak the rice in water or grind it into a pot and it's done. Vegetables, seafood, and meat are chopped little by little and eaten. [11]
Sikhye
Sikhye is one of Korea's traditional drinks, and it is a grain drink made by marinating malt and rice together. In Korea, it is mainly drunk on holidays such as Chuseok and New Year's Day, and it is widely loved as a beverage in everyday life, so it is easy to find it made at home or sold in cans or plastic bottles. It is a popular drink that can be enjoyed by men and women of all ages due to the combination of the savory aroma and sweetness of grain, and it is also a delicacy to scoop up rice that has sunk on the floor after drinking it. [12]
Sharing rice is like sharing property or life, so the "spirit of sharing that Koreans have" was achieved through the rice. In Korea, there is also a saying, "Rice poison makes you feel generous". [13]
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.
Gochang County is a county in Jeonbuk State, South Korea. It is a rural area, and is home to only one institution of higher education: Gochang Polytechnic College.
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).
Tteok is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Tteokbokki (Korean: 떡볶이), or simmered rice cake, is a popular Korean food made from small-sized garae-tteok called tteokmyeon or commonly tteokbokki-tteok. Eomuk, boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang or non-spicy ganjang -based sauce; the former is the most common form, while the latter is less common and sometimes called gungjung-tteokbokki.
Hwajeon, or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of Samjinnal and Buddha's Birthday.
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.
Hobak-juk (Korean: 호박죽) or pumpkin porridge is a variety of Korean porridge, or juk, made with pumpkin and glutinous rice flour. It is a smooth and naturally sweet porridge that is traditionally served to recovering patients or the elderly.
Rice production in South Korea is important for the food supply in the country, with rice being a common part of the Korean diet. In 2009, South Korea produced 3,899,036 metric tonnes of rice.
Rice is the most valuable crop in South Korea. However, as noted by Donald S. Macdonald, rising wage levels and land values have made it expensive to produce. Rice represented about 90 percent of total grain production and over 40 percent of farm income; the 1988 rice crop was 6.5 million tonnes. Rice was imported in the 1980s, but the amount depended on the success of domestic harvests. The government's rice support program reached a record of US$1.9 billion in 1986 compared to $890 million in 1985. By raising procurement prices by 14 percent to the 1986 level, Seoul achieved a rice price structure that was about five times that of the world market in 1987.
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.
Danja is a variety of steamed tteok made with glutinous rice flour, sweet fillings, and sweet coatings.
Sudan is a traditional Korean punch made with boiled grain cake balls and honeyed water. It is usually served during the summer for quenching thirst. Traditionally Sudan was always served during a village rite in 6th month in lunar calendar. Korean farmers prayed for a bountiful harvest and god's blessing for their life in the future by making food offering including foods and Sudan drink. It is sometimes considered a type of hwachae.
Rabokki (라볶이) is a type of tteokbokki, with added ramyeon noodles. It is a street food commonly sold in bunsikjip. As with other tteokbokki dishes, eomuk and boiled eggs are a common addition. Cream sauce or western-style chili sauce may be used instead of gochujang.
Injeolmi is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.