The history and evolution of Korean Food & Recipes

Korean cuisine as known today has undergone a sea of change along with the social and political revolution and is a culmination of the interaction between the environment and culture. Korean food is usually represented by ingredients of bulgogi and kimchi only. But actually Korean food recipes make up a varied and nutritious diet. Fermented foods like Kimchi and doenjang paste have become highly valued for the medicinal purposes.

As expected, ingredients and Korean food recipes vary by province. Many varieties of Korean food recipes include boiled rice, Soup, Porridge, Stew and Casseroles, Broiled and Barbecued dishes, Smothered and Simmered dishes, Pan-fried and Pancakes, Raw fish, Corned and Fermented food and Vegetable and wild green dishes. In many aspects, Korean food recipes are technically a combination of Japanese and Chinese techniques. It relies on less seafood and less oil in comparison to Japanese and Chinese cuisine respectively. Korean food recipes are usually boiled or blanched, broiled, steamed, stir or pan-fried with vegetable oil.

Korean food recipes are far spicier mainly because of the extensive use of ingredients like chilli, sesame and ginger. Seasonings, known as yangnyom in Korean language, stems from the Chinese word for “remedy” are known to contribute to a balanced nutrition. The Korean diet has in recent times come to be considered as almost ideal from a health point of view, for which much of the credit must be given to its seasonings.

Doenjang has been a traditional fixture of the Korean Food and its ingredients-soybeans; rice, barley, wheat and salt are fermented. It is believed to have virtues of devotion, steadiness, generosity, harmony and the merciful heart of Buddha for it enriches the Korean food recipes like none other. Scientifically speaking, its benefits are far reaching. It is rich in proteins and effective in preventing cancer, constipation and diarrhoea.

Another popular ingredient of Korean Food is a hot pepper paste, Gochujang, known for improving appetite and its refreshing taste is a unique mix of hot, sweet, salty, savory, and sour tastes that no other seasoning can imitate. Among its common types are glutinous rice; non-glutinous rice, kaoliang, red bean, barley and wheat gochujang.
Another peculiar and popular feature of Korean food is the style of pickling vegetables instead of cooking them called Kimchi. Commonly cucumber, cabbage and turnips are pickled. Kimchi is an ingredient that is served with every meal of the day every single day. The well-fermented Kimchi is a rich source of fibres, minerals and vitamins. It has anti-biotic functions, suppresses hyperacidity, prevents adult diseases like diabetes, hypertension, cholesterol, obesity and prevents gastrointestinal cancers among many others. It is believed that kimchi can aid in bio-rhythm adjustment and delaying the aging process.

The Koreans are known to pay particular attention to the arrangement of the food on the plates and the dishes on the table. Korean Food should never be placed in disorderly fashion. It is supposed to be placed neatly in concentric circles or parallel linear column. Moreover, the colours of Korean food recipes should alternate in a regular manner.

Planning a Korean meal
Korean meals are usually shared family-style; and many small plates con-
taining side dishes of kimchi. namul (seasoned vegetables) and sauces are
usually piaced in the center of the dining table alongside the main dishes
for everyone to help themselves. A fancy meal for 4 to 6 people might start
with an appetizer like Grilled Beef and Mushroom Skewers or Fresh
Seafood Pancakes. Main dishes could include a balance of meat, poultry,
seafood and vegetable dishes such as Transparent Noodles with Beef
and Vegetables. Beef Bulgogi or Fried Kimchi Rice with Beef. Numerous
side dishes can include a healthy vegetable dish like Seasoned Korean
Vegetables or Classic Chinese Cabbage Kimchi or a hearty Braised Garlic
Soy Beef dish. You can also serve individuai bowls of rice and a soup
such as Pollack Soup with Daikon or Vegetables and Tofu Simmered in
Bean Paste. Dessert is not usually part of a Korean meal but fresh fruit or
a refreshing light dessert like Persimmon Sherbet is an excellent way to
complete a meal. As a general guide, the recipes in this book will serve
4-6 people for a meal consisting of rice, soup, one or two side dishes, as
well as two to three main dishes.

Korean seasonings and Ingredients

Korean seasonings are simple — a delicate balance of typicai Asian
ingredients such as dried red chilies, garlic, good quality soy and
sesame oil — combined with fresh produce to achieve a perfect blend
of spicy, sweet, sour and salty flavors. Other essential seasonings are
sesame seeds, soybean paste (deonjang) and chili bean paste
(gochufang). Once you have these basics on your kitchen shelf, you’re
well on your way to preparing an authentic Korean meal. Traditional
Korean households make theìr own soybean paste and chili bean paste at
home, but prepared versions are readily available at Korean specialty stores
and Asian food stores these days. Koreans are generous in their use of
ground red pepper; the Korean variety is a dark red color, but don’t worry,
the taste is not as spicy as the color may suggest as sundried chilies are
used. Sesame oil and sesame seeds are important in Korean cooking for
flavor as well as aroma. Vegetables are blanched and lightty seasoned with
sesame oil or sesame seeds, and soups receive a sprinkling of sesame oil
so that a delightful fragrance wafts gently from the serving dish straight to
the table.
Fresh ingredients used in Korean cuisine — like leeks, spring orions, daikon
radishes and tofu can be easily found in almost any supermarket. It is
worthwhile also making a trip to a Korean specialty store to buy Korean
dried chili peppers, ground red pepper, soy sauce and sesame oil, and
dried goods such as dried pollack, whitebait and bracken. Try to locate a
Korean or Japanese supermarket for dry goods.

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