South Korean Cuisine Abbey Hewitt, - PowerPoint Presentation

Slide1

South Korean Cuisine

Abbey Hewitt,

Deserae

Kirchhofer

, Chelsea Gentry, Kelsey Mark

Slide2

Cooking Methods

Steaming

Stir-frying

Braising

Barbecuing

Stewing

Slide3

Food Availabile

Picked Vegetables- cabbage, turnips, cucumber

Anju

- appetizers

Kimchi

- pickled vegetables

Namul

- seasoned vegetables or salads

Guk

or Tang- soup or stew

Pab

- rice

Chongol

- one pot stew

Pajon

- scallion pancakes

Bulgogi

-

barbecued marinated beef strips

Slide4

Food Available Contd.

Kalbi-jim

- soy sauce braised short ribs

Mandoo

- steamed dumplings stuffed with meats & vegetables

Sae

u jun- fried tempura-battered shrimpSamgyae Tang- chicken stuffed with rice & ginsingChapchae- thin noodles with matchstick pork & vegetables in a savory sauce

Kochojon

- stuffed

chile

peppers, battered and fried

Saengsongui

- barbecued whole fish

Tobu- Tofu bean curd

Yakkwa

- little honey cakes

Slide5

Etiquette & Serving Styles

Conversation

Pace of Consumption

Serving a party

Removing items from the table

Cover

Drinking etiquette

Slide6

Food Guide Pyramid

Deserae

Slide7

History- Food & Cooking

Division of North Korea & South Korea

Ocean influence on cuisine

Rice

Cultivation- 2000 B.C.

Millet, soybeans, red beans, other grains

Cured/pickled fish, wine, bean paste, honey & oil

Chinese & Japanese invasionsEuropean Conquest for AmericasTea vs. other beverages

Slide8

Customs & Religions

Christianity, Buddhism, Shamanism, Confucianism,

Chondogyo

Half of people practice

.

Breakfast, lunch, and dinner

White rice,

Kimchi5 colorsNo dessertBreakfast- biggest meal of the dayCold soup, steamed peppers, saeng son jon

,

Pulgogi

Lunch

kamja

guk

, mixed vegetables with chap

ch’ae

Dinner

Kalbi

guk

,

shigumch’I

namul

,

pulgogi

, steamed chicken

Slide9

Customs Contd.

Short tables

Cushioned seats

Lunch Boxes

Snacks

Slide10

Holidays & Feasts

Yadu

Nal

Mandu

, sweet rice cakes, grilled fish or meat, watermelon

Lunar New Year

Chap ch-ae, pindaettok,

sujonggwa

Anniversary of Death

3 colors of fruits & vegetables, red fruits & fish, white fruits & meat,

kujoplpan

Wedding

yahshik

Slide11

Taboo Foods

Lack of

Monks

Vegetarianism

Other taboos

Slide12

Ritual Foods

Rice cakes

Fresh fruits

Rice wine

Steamed white rice

Soup

Barbecued meats

Slide13

Ceremonial Procedure

Ritual offerings

Ancestral spirits

Slide14

Weather and Geography

38,023 square miles in size

Terrain- partially forested mountain ranges,

narrow valleys, cultivated plains at coasts

East Asian region- 4 seasons

Movement of air masses

Climate- temperate

Long, cold, dry wintersShort, hot, humid summers

Slide15

Weather & Geography Contd.

Droughts- 1 in 8 years

Rice-producing regions

Average precipitation- 100 cm

Can vary

Agriculture

Slide16

Native Crops & Products

Rice

Root crops

Barley

Vegetables

Fruit

Cattle

PigsChickenMilkEggs

Fish

Slide17

Fuel

Nation’s forests

Slide18

Beef

Most prized

Cultural role

Servants vs. Consumption

Holidays

Beasts of burden

Preparation

Slide19

Chicken

Protein

Parts used

Chicken feet

Young Chickens

Samgyetang

Slide20

Pork

Protein

Combination eating

Parts used

Preparation

Slide21

Fish and Seafood

Part in Korean Cuisine

Fresh vs. Saltwater

Serving style

Mollusks

Octupus

, cuttlefish, squid

DriedYellow corvina, anchovies, croakerSalted & FermentedSmaller fish, shrimp, squid, mollusksGrilledMackeral, hairtail

, croaker, Pacific herring

Slide22

Spices & Herbs

Green Onion

Red pepper

Ginger

Kkaesogeum

Black pepper

Garlic

Slide23

South Korean Exports

Semiconductors

Wireless telecommunications

equipment

Cars

Computers

Steel

Shipspetrochemicals

Slide24

South Korean Imports

10

th

largest importer in the world!

Oil

FOOD

Electronics

MachineryTransportation equipmentOrganic chemicalsplastics

Slide25

Sources