KDI School of Public Policy and Management

Prof. RYU, Juhyun

I. INTRODUCTION: Characteristics II. KINDS OF KOREAN FOOD

1. Main Meals and Side Dishes2. Table Settings 3. Kimchi, a special food4. Korean Popular Food5. Korean Cultural and traditional Food6. Traditional Tea7. Fermented Food

III. CONCULSIONIV. BIBLIOGRAPHY

I. INTRODUCTION: Characteristics

I. INTRODUCTION: Characteristics

Korea is a Peninsula surrounded by sea, so it makes Korea a home to plenty of marine products as well as a variety of vegetables and aquatic plants.

Korea has four distinct seasons and a well-developed agriculture country, producing rich rice and diverse grains.

With four different seasons, Korea has developed many cooking skills using ingredients that are available seasonally.

Most of Korean foods are not instant food, but preserved and fermented for a certain period, thus giving better taste and nutrition.

Ó MAIN MEALS

Cooked rice (Bap)

Rice-gruelDumpling, rice-cake

soupNoodles

Ó SIDE DISHES: are mainly served along with Main Meals; they are generally Soup and Stew.

Basic items: rice, soup, kimchi and sauce which are not counted in number of dishes.

Food included in side dishes: fresh or cooked vegetable, roasted (or hard boiled) meat or fish, dried food or salted fish.

Ó 3-Dishes Table (Bansang)

Note: It was for the masses who had limited availability of food materials.

Basic items: rice, soup, kimchi, sauce, and stew which are not counted in number of dishes.

Food included in side dishes: raw or cooked vegetable, roasted (or hard boiled) meat or fish, pancake dried food or salted fish.

Ó 5-Dishes Table (Juksang)

Note: It was enjoyed by those who had better provisions.

Ó 7-Dishes Table (Jangguksang)

2. TABLE SETTINGS2. TABLE SETTINGS

Basic items: rice, soup, kimchi, sauce, stew, steamed dish and hot pot which are not counted in number of dishes.

Food included in side dishes: raw or cooked vegetable, roasted (or hard boiled) meat or fish, pancake dried food or salted fish, raw fish or sliced boiled meat. Note: It was for bride and groom in a middleclass family.

2. TABLE SETTINGS2. TABLE SETTINGS

Ó 9-Dishes Table (Juansang)

Basic items: rice, soup, kimchi, sauce, stew, steamed dish and hot pot, which are not counted in number of dishes.

Food included in side dishes: raw or cooked vegetable, roasted (or hard boiled) meat or fish, pancake dried food or salted fish, raw fish or sliced boiled meat.

Note: It was for bride and groom that the best meal affordable in an upper class family.

12-Dishes Table (Gyojasang)

More than 12 side dishes are presented in addition to rice, soup, kimchi, sauce, stew, steamed dish and hot pot, which are not counted in number of dishes.

Food included in side dishes: raw or cooked vegetable, roasted (or hard boiled) meat or fish, pancake dried food or salted fish, raw fish or sliced boiled meat and poached egg. Note: It was arranged in royal court but 12 dishes was, in fact, a

minimum and more dishes could be served.

2. TABLE SETTINGS2. TABLE SETTINGS

. Kimchi ( 김치 ):

Kimchi is a kind of pickled vegetables, which was born in Korea around the 7th century before the three-kingdom era. 

The word “Kimchi” originated from shimchae (salting of vegetable) which went through some phonetic changes: shimchae - dimchae - kimchae - kimchi.

Types of kimchi differ from region to region, depending on harvest and weather conditions. The Korean Food Academy has categorized over 100 different types of Kimchi.

Traditional jars used for storing kimchi, and other pickled banchan.Traditional jars used for storing kimchi, and other pickled banchan.

Kkakdugi  Although radishes are available year-round, winter radishes are sweeter and firmer. That is why many preserved side dishes are made of radishes.

Baechu Kimchi  It is the most popular winter Kimchi made by packing the 'so', the blended stuffing materials, between the layers of salted leaves of uncut, whole cabbage.

Oi Sobagi (Stuffed Oi Kimchi)  The most popular Kimchi during the spring and summer time. Oi Sobagi, fermented cucumber with other vegetables, easily goes sour and cannot be used otherwise.

Nabak Kimchi Use Chinese radishes and Chinese cabbage and pour a great deal of Kimchi stock.

Yeolmu Kimchi (Young Summer Radish Kimchi)  The thin and small, young summer radishes vegetables for Kimchi during the spring and summer season prepared either with or without fermented fish.

Bo Kimchi (Bossam Kimchi)  It is a bundle of the leaves of cabbage wrap the blended materials which it is preserved and mature. Bo kimchi is not only traditional Kimchi particularly famous in Kesong town, but also popular nationwide.

Pa Kimchi (Green Onion Kimchi)  The hot spicy pa kimchi, most popular in Jeolla-do, is made of medium-thick young green onions.

Got Kimchi (Indian Mustard Leaves Kimchi for spring and summer )   It is the most famous in Jeolla-do. Its hot taste is caused by adding a large amount of red pepper powder and the unique bitter taste and aroma. Around a month after preparing, is it proper to eat.

Dongchimi (Radish Watery kimchi)  Cool tastes of pear with high saccharinity and of radish combine to make the best taste of dongchimi.

Chonggak kimchi (Ponytail Radish Kimchi)  It is made in every region throughout this country, it varies by regions depending on different amount of ingredients. It is a delicacy kimchi people enjoy most, following Tong Baechu kimchi, Dongchimi, and Kkakdugi.

.Bulgogi (불고기 ):

Ssamjang (the soybean paste) mixing with Gojuchang (chili

paste)

sesame leaves (kkaenip)

Ssam (lettuce)

Kimchi is also served.

. Bibimbap or bibimbop 비빔밥 (mixed cooked rice or meal):

. Sinseollo :

. Ttuk Hangwaseon 한와선 (Rice cake ):

Origin

. Juntongju (rice wine):

Video clip (Tea Ceremony)

1. www.foodinkorea.org2. www.en.wikipedia.org/wiki/Kimchi#History3. http://english.visitkorea.or.kr4. http://www.mcst.go.kr5. http://www.koreangrillbuffet.com6. http://koreanfood.about.com/od/meatdishes/r/Bulgogi.htm

감사합니다 !Thank You for Your Kind Attention!