The cooking traditions of Korea, built on rice, fermented vegetables such as kimchi, and fermented soybean pastes like doenjang and gochujang. Communal side dishes called banchan accompany the rice centered meal, and tabletop grilling of marinated meat is a globally recognized signature. Ingredients and dishes vary by province, and Korean royal court cuisine once gathered these regional specialties together for the royal family. Kimjang, the seasonal communal process of making and sharing kimchi for winter, is inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity.
Facts
Signature TechniqueLactic fermentation of vegetables for kimchi and of soybeans for doenjang and gochujang, alongside tabletop grilling of marinated meats, are hallmark techniques. 1 Origin RegionThe Korean Peninsula in East Asia. 2 Connections
Expresses Tradition
Source The Oxford Companion to FoodAlan Davidson
Features Dish
Source The Oxford Companion to FoodAlan Davidson
Kimchi, Dishes Source The Oxford Companion to FoodAlan Davidson
Used By
Source Napa Cabbage (Wikipedia)
Source Sweet potato, Wikipedia
Uses Ingredient
Source Larousse Gastronomique
Source Larousse Gastronomique
Source Larousse Gastronomique
Sources
1. On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004technique discussion: lactic fermentation
2. Encyclopaedia Britannica
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014- entry: Korea
- Features Dish: Kimchi
- Features Dish: Bibimbap
Korean cuisine (Wikipedia)
Wikipedialead section, Kimjang paragraphQuote, lead section, Kimjang paragraph
Kimjang, which refers to the process of making kimchi, is listed on the UNESCO Intangible Heritage List.
Larousse Gastronomique
Hamlyn, 2009- Uses Ingredient: Soybean, entry: Soybean
- Uses Ingredient: Chili Pepper, entry: Chilli
- Uses Ingredient: Garlic, entry: Garlic
Sweet potato, Wikipedia
Used By: Sweet Potato, AsiaQuote, Used By: Sweet Potato, Asia
In Korea, sweet potatoes, known as goguma, are roasted in a drum can, baked in foil or on an open fire, typically during winter.
Napa Cabbage (Wikipedia)
WikipediaUsed By: Napa Cabbage, Culinary use, Korean cuisineQuote, Used By: Napa Cabbage, Culinary use, Korean cuisine
In Korean cuisine, napa cabbage is the main ingredient of baechu-kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang.
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