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Korean 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.
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo vegetarianism, eggs and dairy products, such as milk and cheese without rennet are permitted. For lacto vegetarianism, the earliest known type of vegetarianism, dairy products, such as milk and cheese, are permitted. The strictest forms of vegetarianism are veganism and fruitarianism, which exclude all animal products, including dairy, honey, and some refined sugars if filtered and whitened with bone char. There are also partial vegetarians who do not eat meat but may eat fish.
Bulgogi, literally "fire meat", is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.
Bibimbap, sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means mixing various ingredients, while the "bap" noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namul or kimchi and gochujang, soy sauce, or doenjang. A raw or fried egg and sliced meat are common additions. The hot dish is stirred together thoroughly just before eating.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.
Samgyeopsal, samgyeopsal-gui (삼겹살구이), or grilled pork belly is a type of gui in Korean cuisine.
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).
Doenjang or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nonya cuisine by the Peranakan.
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 that has also been sweetened. A wide variety of rice cakes exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia. 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.
Kal-guksu is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded or spun, but cut.
Sundae is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Though the cuisine of Sumatra is known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity. Some of Javanese dishes demonstrate foreign influences, most notably Chinese.
Korean 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.
Sundanese cuisine is the cuisine of the Sundanese people of West Java, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
North Korea is a country in East Asia constituting the northern part of the Korean Peninsula. It is bordered to the south by South Korea, and the two countries are separated by the Korean Demilitarized Zone. Some dishes are shared by the two Koreas.
References
- ↑ Kim, Yoo-sung (9 June 2015). "Ask a North Korean: what's the street food speciality?". The Guardian.
- 1 2 Kim, Soo-yeon (30 May 2016). "S. Koreans hope food will bring divided Koreas closer together". Yonhap News.
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