Annyonghaseyo yeoreobun..!!!
Today I want to discuss about Korea as fans of
K-pop, you must to know about the country where K-pop come from. Because it will make you get more knowledge and if
people ask you about it, you can answer it well… Ok!! And I want to discuss one
by one…
Let’s start with Korean food… Guys for you who
love to watching Korean drama must be familiar with Korean food. Either in
restaurant or in the road side, usually in restaurant we can meet traditional
and healthy food that is Kimchi, Samgyupsal, Bulgogi, etc. and in the road side
you can meet ddukboki, or fish cake.
Whether you are planning to eat in a Korean
restaurant, visit Korea, or cook your own Korean food at home, this quick
introduction to Korean cuisine will give you all the basics you need.
The Side Dishes
Korean food stands out from other cuisines with
the many side dishes (banchan) that are served during meals. The number of side
dishes can range anywhere from 2 to 12, but everyday meals feature at least a
few. So when you eat at a Korean restaurant, your various side dishes will come
to you before your meal in small bowls, and can be anything from vegetables to
meat to seafood prepared in any number of ways. Korean dishes are all served at
the same time, so there are no separate courses like in Western cuisines.
The Basics
Rice is the backbone of almost every Korean
meal. On rare occasions, noodles will replace the rice, but the vast majority
of the time, every person eats a bowl of rice with their meal. Typically, each
person will also have their own bowl of soup or stew. The side dishes and main
dish or dishes, which can be meat, seafood, or tofu are all be served
family-style in the middle of the table. Sometimes a large stew will replace
the main dish and will be served family-style at the table.
Common Ingredients
Koreans have perfected the art of preserving
food over thousands of years, so many of the side dishes are pickled, salted,
or fermented and many are spicy. Kimchi, Korea's famous spicy cabbage, has over
a hundred varieties with different vegetables, including some non-spicy types.
There are hundreds of varieties of kimchi made
with a main vegetable ingredient such as napa cabbage, radish, scallion or
cucumber. Kimchi is also a main ingredient for many Korean dishes such as
kimchi stew (kimchi jjigae), kimchi soup (kimchiguk), and kimchi fried rice (kimchi
bokkeumbap).
Even though Korean stews and soups are served
very hot (almost boiling), many of the side dishes are served cold or at room
temperature.
Korea is a peninsula, so Koreans eat a lot of
seafood although meat has become very popular in the last 50 or so years. The
most common spices and sauces used in Korean cuisine are: sesame oil, chili
pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste
(daenjang), soy sauce, garlic, ginger, and scallions. As a result, much of Korean
cuisine is intensely flavored, savory, and bold.
The Little Things
Everything, including meat and poultry, is cut
into bite-sised pieces so there is no need for a knife. Koreans are also adept
at using chopsticks so if the meat is too large or a whole grilled fish is
served, it can be split with chopsticks. (Many Korean meat dishes are braised
or marinated for a long time for a tender flesh). Korean food is traditionally
eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally
served at a low table with people sitting on the floor.
Some Korean Culinary
History
Korean cuisine has been affected by its
geography (peninsula), climate (hot, humid summers and very cold winters),
proximity to neighbors China and Japan, and the Japanese occupation from
1910-1945. European traders also had an impact in the cuisine with the
Portuguese introduction of chili peppers to Korea in the 17th century. By the
18th century, chili peppers were already being widely used in the preparation
of Korean cuisine.
For the Korean food I know and I want to eat
such as:
1 Kimchi
(I already ate this, and so hot)
Kimchi is traditional food from
Korea, and it is good for health, kimchi has become the healthiest food in the
world. Kimchi, is fermented food use radish, napa cabbage, red hot chili pepper
from Korea, cucumber, onion, garlic, etc.
Samgyopsal; Commonly served as an evening meal,
it consists of thick, fatty slices of pork belly meat (similar to uncured
bacon). The meat, usually neither marinated nor seasoned, is cooked on a grill
at the diners' table. Usually diners grill the meat themselves and eat directly
from a grill. It is often dipped into a spicy pepper paste.
Kimbab
(I already taste this too, and it taste like sushi); Is a food from Korea and usually
become side dishes. It use nori, rice, carrot, etc.. just like sushi
Bibimbap; Is Korean food with mix all the
foods in rice.. in Indonesian it is called nasi campur or nasi rames.
Yangnyeom
Tongdak; Fried chicken with soy sauce and
chili sauce…
6.
7
Bulgogi; Is a Korean dish that usually
consists of marinated barbecued beef, chicken or pork
Hoeddok; Is a variety of filled Korean
pancake, and is a popular street food of South Korea. It is usually eaten
during the winter season. The dough for hotteok is made from wheat flour,
water, milk, sugar, and yeast. The dough is allowed to rise for several hours.
Handful-sized balls of this stiff dough are filled with a sweet mixture, which
may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough
is then placed on a greased griddle, and pressed flat into a large circle with
a special tool with a stainless steel circle and wooden handle as it cooks
Soelleongtang; is a Korean broth soup
made from ox bones (mostly leg 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.
1
Soondubu
jigae; is a hot and spicy jjigae (Korean
stew) dish made with uncurdled dubu (tofu), seafood (oysters, mussels, clams
and shrimp are common ingredients), vegetables, mushrooms, onion, scallions,
and gochujang or gochu garu (chili powder) in Korean cuisine.
Naengmyeon; Is a Korean dish of long and thin hand-made
noodles made from the flour and starch of various ingredients: buckwheat (memil),
potatoes, sweet potatoes, naengmyun made with the starch from arrowroot (darker
color and chewier than buckwheat noodles), and kudzu (chik). Naengmyeon is
served in a large stainless bowl with a tangy iced broth, julienned cucumbers,
slices of Korean pear, and either a boiled egg or slices of cold boiled beef or
both.
Jajangmyeon; is a popular Korean dish, derived from the Chinese dish zha jiang
mian. It consists of wheat noodles topped with a thick sauce made of chunjang
(a salty black soybean paste), diced meat and vegetables, and sometimes also
seafood.
Ddukboki. This Korean dish of cylindrical rice
cakes (duk) covered in a thick, spicy sauce is a popular street food in Korea.
It is also eaten as a casual meal at home or as a drinking snack.
Japchae; Is a Korean dish made from sweet potato noodles (called dangmyeon), stir fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold.
Chal Moketsumnida!!!
Source: http://koreanfood.about.com/od/koreanfoodbasics/a/Korean101.htm
www.wikipedia.com
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