Korean Food Essay

1. Synopsis There are many kinds of Korean food in the world. The purpose of this report is that introduces Korean cuisine, the history and current tendency of Korean food. This information is derived from the writer’s experience, reference books and on the Internet website. 2. Table of contents 1. Synopsis1 2. Table of contents2 3. Introduction3 4. Procedure:3 4. 1What is Korean cuisine? 3 4. 2History of Korean cuisine3 4. 2. 1Late in the Neolithic age3 4. 2. 2Three Kingdoms period ~ Goryeo dynasty (668 AD ~ 1392 AD)3 4. 2. 3Joseon dynasty (1392 AD ~ 1897 AD)3 4. 2. 420th century ~ Current period4 5Foodstuff4 5. Beef4 5. 1. 1Bulgogi (Grilled Marinated Beef)4 5. 1. 2Galbi (Grilled Beef Short Ribs)5 5. 2Pork5 5. 2. 1Daeji Bulgogi (Spicy Marinated Pork)5 5. 2. 2Daeji Galbi (Grilled Pork Ribs)5 5. 3Chicken5 5. 3. 1Dakdoritang (Spicy Braised Chicken with Potatoes)5 5. 3. 2Dakgalbi (Spicy Stirred-Fried Chicken)6 5. 4Dog6 5. 4. 1Bosintang (Dog meat soup)6 5. 5Fish and seafood6 5. 5. 1Hweh (Raw Seafood Dish)6 5. 6Vegetable6 5. 6. 1Kimchi7 6Current tendency7 7Conclusion7 8Reference lists8 3. Introduction Korean cuisine is loved by many people from all around the world. The food has evolved through social and political change.

Some people only know that Korean food is ‘Kimchi’ and barbecue. However, it is various and healthy. This report will focus on the history, kinds and the current tendency of Korean cuisine. 4. Procedure: 4. 1What is Korean cuisine? Korean cuisine is based on rice, soup, vegetables, meats and fermented vegetable ‘Kimchi’. The meal is built around numerous shared side dishes each carefully selected to complement the other (“About Korean Food”, 2008). Korean food consists of many dishes cooked in various ways; being steamed, simmered, pan-fried, stewed, fermented and raw. 4. History of Korean cuisine 4. 2. 1Late in the Neolithic age Agricultural traditions began to develop. As the result, people started farming rice, millet, barley and beans and continued to hunt and fish (Cultural Institute of Traditional Food, n. d. , para. 3). 4. 2. 2Three Kingdoms period ~ Goryeo dynasty (668 AD ~ 1392 AD) Buddhism affected Korean cuisine. Therefore, it was the decline in meat eating, whereas a vegetable diet spread from three kingdoms period to Goryeo dynasty (Cultural Institute of Traditional Food, n. d. , para. 3). 4. 2. 3Joseon dynasty (1392 AD ~ 1897 AD)

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Confucianism which is a Chinese ethical and philosophical system developed from Confucius influenced a dietary life during this time period. Agriculture became importance for the life. Therefore, it was increasing the production of grains and vegetable. The books which relate to farming were published (Cultural Institute of Traditional Food, n. d. , para. 3). 4. 2. 420th century ~ Current period During the periods of Japan’s colonial rule of Korea and Korean War, Korean peoples only had limited food. Therefore, Korean people had to have low quality grains such as millet and barley.

Also, they invented ‘Budae Jjigae’ stew which was made with leftover sausages and ham from the US army. The consumption of pork and beef increased extensively in Korea in the 1970s. Western food began emerging into the Korean food such as white bread and instant food. The reduction in rice consumption has been accompanied by an increment in consumption of bread and noodles in Korea (Cultural Institute of Traditional Food, n. d. , para. 3). 4 Foodstuff 5. 1Beef Beef is the most prised of all meats because cattle held an important role such as using for agriculture in Korea in the past.

That affected Korean culture. Therefore, beef is still more expensive than other meats. There are two famous Korean beef dishes which are ‘Bulgogi’ and ‘Galbi’. 5. 1. 1Bulgogi (Grilled Marinated Beef) Bulgogi is made from thinly sliced sirloin of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavour and its tenderisation. Bulgogi is traditionally grilled (Grilled Marinated Beef, n. d. ). 5. 1. 2Galbi (Grilled Beef Short Ribs) Galbi is made from beef short ribs.

The ribs are marinated in a sauce made from Asian pear juice, rice wine, soy sauce, garlic, sesame seed oil and sugar. The meat is often cut in thin slices across the bones. This makes eating the galbi with chopsticks or with fingers easier (“Grilled Beef”, n. d. ). 5. 2Pork Pork is the most consumed meat in Korea. It is cheaper than other meats. Pork should be got well done because it has a parasite. There are two well known Korean pork dishes that are ‘Daeji bulgogi’ and ‘Daeji galbi’. 5. 2. 1Daeji Bulgogi (Spicy Marinated Pork) Daeji Bulgogi is made from thin sliced pork loin.

The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and ‘Kochujang’ which is Korean chilli pepper paste. It is marinated for 30-60 minutes to bring out the depth and intensity of flavours (Spicy Marinated Pork, n. d. ). 5. 2. 2Daeji Galbi (Grilled Pork Ribs) Daeji galbi is much close to barbecue and the ribs are crisply grilled to perfection with its tenderloins and bones still attached. 5. 3Chicken Chicken is cooked by many recipes such as fry, roast and boil. There are two spicy Korean chicken dishes which are ‘Dakdoritang’ and ‘Dakgalbi’. . 3. 1Dakdoritang (Spicy Braised Chicken with Potatoes) Chicken pieces are simmered in a base soup where the meat tends to fall off the bones. It is marinated with hot pepper and soy sauce, containing various vegetables. 5. 3. 2Dakgalbi (Spicy Stirred-Fried Chicken) All ingredients are stirred fried in a large pan placed in the centre of the table. The chicken pieces are soft, juicy and spicy. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken (Spicy Stirred-Fried Chicken, n. d. ). 5. 4Dog Some Korean people breed dogs for meat.

However, it differs from breeding dogs as pets which Korean people raise in their house. The dog meat is usually roasted or prepared in soups. Bosintang is the most typical Korean dog meat soup. 5. 4. 1Bosintang (Dog meat soup) Dog meat is boiled with many kinds of vegetable, garlic, ginger, onion, herbs, perilla seeds and hot pepper and seasoning for a long time (KimYoung-Joo, 1999). 5. 5Fish and seafood Seafood has been a major part of Korean cuisine because Korea is surrounded by the sea on three sides. It is used for soup, stir-fried rice and side dishes.

There is a famous Korean seafood dish which is hweh. 5. 5. 1Hweh (Raw Seafood Dish) Hweh is made from thinly sliced raw fish. It is served fresh on a platter along with many other side dishes. It differs from the Japanese sashimi, the fish is dipped into hot sauce and then wrapped up in sesame leaves. 5. 6Vegetable There are various vegetable dishes in Korean. Kimchi is a traditional Korean dish. 5. 6. 1Kimchi Kimchi is rich in vitamins and prevents cancer. It consists of Chinese cabbage, radish, garlic, red pepper, spring onion, ginger, salt and salted fish sauce.

There are several types of kimchi by regional and seasonal variations. 5 Current tendency Korean government starts campaigns to globalise Korean cuisine. Therefore, it will look to increase the number of Korean restaurants overseas to 40,000 and promote food quality and healthy nature of the food. The government sets a goal for Korean cuisine to be one of the world’s most famous five by 2017 (KimHyun-cheol, 2008). 6 Conclusion It is recently important to have a healthy diet. Korean cuisine is one of the healthiest food in the world. Although most of the food is spicy and salty, the food has a lot of nutrition.

The tastes also make people being a near obsession with the Korean cuisine. Korean cuisine has evolved to globalise. In the future, all of people will know what Korean cuisine is exactly and enjoy having it. 7 Reference lists About Korean Food. (2008). Retrieved July 20, 2009, from http://www. sbs. com. au/food/cuisineindex/RecipeByCuisineMain/11 Grilled Beef Short Ribs. (n. d. ). Retrieved July 22, 2009, from http://www. trifood. com/galbi. html Grilled Marinated Beef. (n. d. ). Retrieved July 21, 2009, from http://www. trifood. com/bulgogi. html Spicy Marinated Pork. (n. d. ).

Retrieved July 22, 2009, from http://www. trifood. com/daejibulgogi. html Spicy Stirred-Fried Chicken. (n. d. ). Retrieved July 22, 2009, from http://www. trifood. com/dakgalbi. html Cultural Institute of Traditional Food. (n. d. ). History of traditonal food. Retrieved July 20, 2009, from http://www. koreafoods. net Kim, H. (2008). Campaign Starts to Globalize Korean Food. Retrieved July 24, 2009, from http://www. koreatimes. co. kr/www/news/biz/2008/10/123_32807. html Kim, Y. (1999). About Bosintang. Retrieved July 22, 2009, from http://myhome. shinbiro. com/~kyjoo/bosin/bosin. htm


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