Korean Language and Culture By JAE-YOUNG YU. Contents General A Typical Korean Table Ingredients...
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![Page 1: Korean Language and Culture By JAE-YOUNG YU. Contents General A Typical Korean Table Ingredients Cooking Methods Some Representative Korean Cuisins.](https://reader036.fdocuments.net/reader036/viewer/2022081518/55174752550346b1338b472a/html5/thumbnails/1.jpg)
Korean FoodKorean Language and Culture
By JAE-YOUNG YU
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ContentsGeneralA Typical Korean TableIngredientsCooking MethodsSome Representative Korean Cuisins
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GeneralA typical Korean style table consists of 밥 + 국 +
반찬 ; very unique Varieties of foods; grains, vegetables, meats, fishesNumber of cooking methods Using condiments and seasoning of a wide
spectrumChinese and Japanese styles cuisines popularWestern style diets now widely acceptedMore opportunities of having foreign cuisineAppearance of fusion cuisinesSimplified dining etiquettes
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A typical Korean table
http://article.joinsmsn.com/news/article/article.asp?total_id=3291230&cloc=
http://www.hyulimbook.co.kr/index.php?mid=talk_04&document_srl=59508
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IngredientsGrains: Rice, barley, millet, wheat, bugwheat, sorghumLegumes: Soy bean, peas, mungbeans, azuki beansMeats; Beef, pork, chicken, goat Fishes; Mackerel, hairtail, croaker, herring, walleye pollack, gadid,
ray, etc.Other sea foods; Shellfishes, shrimps, mollusks, cephalopods,
seaweeds ( 김 , 미역 , 다시마 ..)Vegetables; Korean (Kimchi) cabbage, Korean radish, cucumber,
potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, zucchini, mushrooms, lotus root, and wild greens ( 나물 )
Condiments & seasonings; Fermented condiments include ganjang, doenjang, gochujang and vinegars. Nonfermented condiments or spices include red pepper, black pepper, Chinese pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion)
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Cooking methodsRaw vs. Fermentation; Gimchi, Jeotgal,
DoenjangSteaming ( 찜 ); Rice and other grains, meats,
vegetablesBoiling ( 끓임 , 데침 ); Soups ( 국 , 찌개 )Mixing ( 무침 ); Vegetables or meats with
seasoningsRoasting ( 구이 ); Meats, fishes, and
vegetablesFrying ( 튀김 ); Meats, fishes, and vegetablesStirred frying ( 볶음 ); Meats, fished, and
vegetables
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Some respresentative Korean cuisinesBulgogi( 불고기 )
Recipe: http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/
http://blog.daum.net/rainbow_21/13423084
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Samgyeobsal ( 삼겹살 )
Recipe: http://www.maangchi.com/recipe/samgyeopsal-gui/
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Gimichi Jjigae ( 김치찌개 )
Recipe: http://topchefkorea.com/2011/04/11/kimchijjigae/
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Sundubu Jjigae ( 순두부찌게 )
Recipe: http://www.maangchi.com/recipe/soondubu-jjigae
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Bibimbab( 비빔밥 )
Recipe: http://www.maangchi.com/recipe/bibimbap
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Japchae ( 잡채 )
Recipe: http://www.maangchi.com/recipe/japchae
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Ddeokbokki ( 떡복기 )
Recipe: http://www.maangchi.com/recipe/ddukbokkie
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Jajangmyeon, Jajangbap ( 자장면 , 자장밥 )
Recipe: http://www.maangchi.com/recipe/jjajangmyun
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Nangmyeon ( 냉면 )
Recipe: http://www.maangchi.com/recipe/naengmyeon