Asian Cuisine

CHAPTER 3
NORTH EAST ASIAN

CUISINE- KOREA
Food common in korean cuisine
• Grains- Grains have been one of the most important
staples of the Korean diet.
During the pre modern era, Rice, barley and millet were the
main staples and were supplemented by wheat, sorghum
and buckwheat. Rice is not an indigenous crop to korea and
millet was likely the preferred grain before rice was
cultivated.
Rice Millet
Barley Sorghum
Buckwheat
• Legumes-Legumes have
been significant crops in • They are made into tofu
Korean history and cuisine (dubu), while soybean
according to earliest sprouts are sauteed as a
preserved legumes found in vegetable (kongnamul)
archaeological sites in and whole soybeans are
Korea.The excavation at
seasoned and served as
Okbang site, Jinju, South
Gyeongsang province a side dish.
indicates soybeans were
cultivated as a food crop
circa 1000–900 BCE.
• Soybean Soybeans are also the
primary ingredient in the production
of fermented condiments collectively
referred to as jang, such as soy
bean pastes, doenjang and
cheonggukjang, a soy sauce called
ganjang, chili pepper paste or
gochujang and others
• Mung beans are commonly used in

Korean cuisine, where they are
called nokdu, literally “green bean”.
Mung bean sprouts, called sukju
namul, are often served as a side
dish, blanched and sautéed with
sesame oil, garlic, and salt.
• Azuki beans are
generally eaten as
patbap, which is a bowl of
rice mixed with the
beans, or as a filling and
covering for tteok (rice
cake) and breads. A
porridge made with azuki
beans, called patjuk, is
commonly eaten during
the winter season.
Korean Table manners
• The oldest eats first
Once you’re seated for dinner, it’s also a
common Korean dining etiquette to let
the oldest person begin eating first
before you get started on enjoying your
delicious meal.
Korean dining etiquette dictates that you

should try to manage to eat at the same
pace as those around you. If you notice
that you will be finished with your food
while everyone is still on their first few
bits, you might want to slow it down.
• Koreans use a spoon and a set of
chopsticks when dining. You
should always use utensils (i.e. no
fingers!). The spoon is for your rice
and soup, and your chopsticks are
for everything else
• They definitely shouldn’t be stuck
into your rice bowl, as this is
thought to bring bad luck; it looks
similar to Korean funeral rites,
where sticks of incense are stuck
into the ground and burned.
Cooking methods of Korean Cuisine
• Raw and Fermentation (Kimchi, Jeotgal and Doenjang
• Steaming (Rice, and other grains , Meats and
Vegetables
• Boiling (Soups, and Stew)
• Mixing (Vegetables, or Meats with seasonings)
• Roasting (Meats, Fishes and Vegetables)
• Frying (Meats, Fishes and Vegetables)
• Stirred frying (Meats, Fishes and Vegetables)
• Condiments and Seasonings
Koreans have perfected the art of
preserving food over thousands of years,
so many of the side dishes are pickled,
salted, or fermented and many are spicy.
Sesame oil
Chili pepper paste (kochujang)
Chili pepper flakes (kochukaru)
Soybean paste (doenjang)
Soy sauce
Garlic
Ginger
Scallions
As a result, much of Korean cuisine is
intensely flavored, savory, and bold.
Various Dishes in Korean Cuisine
• Samgyeopsal -The best part of
eating in a samgyeopsal
restaurant is the atmosphere a
rollicking party punctuated by
soju shots, pork strips sizzling
on a grill. Served with lettuce,
perilla leaves, sliced onions and
raw garlic kimchi, it's smudged
in ssamjang (a mix of soybean
paste called 'doenjang' and chili
paste called 'gochujang' ) or salt
and pepper in sesame oil.
• Kimchi- kimchi is the
beloved spicy sidekick at
every Korean table. It's
made by salting and
preserving fermented
cabbage in a bed of
pepper, garlic, ginger and
scallion.
• Japchae- is a South
Korean dish made by stir-
frying glass noodles and
vegetables. The dish is
often served with beef and
additionally flavored with
sugar and soy sauce. The
name of the dish is
translated to a mixture of
vegetables.
• Tteokbokki-Tteokbokki is a
simple Korean street food
snack made of rice cakes
and fish cakes.This iconic
red-orange street food is so
popular there's an entire part
of Seoul just devoted to the
steamed and sliced rice
cakes (tteok), cooked with
fish cakes (oden) and
scallions in a sweet and
spicy sauce made of chili
paste.
• Stir-fried octopus -is a classic
Korean banchan (side dish).
It is usually prepared with a
small-sized octopus that is
sliced and then fried in a
flavorful combination of
garlic, ginger, and gochujang
chili paste, while other
additions include sliced
vegetables such as onions,
scallions, cucumbers, chili
peppers, or zucchinis.
• Gimbap-Sauteed
vegetables, ground beef,
sweet pickled radish, and
rice, rolled and tightly
wrapped in a sheet of
laver seaweed (gim), and
then sliced into bite-sized
circles.
• Bibimbap- Bibimbap
combines rice, vegetables
and eggs with a spicy
sauce.This Korean lunch-
in-a-bowl mixes together a
simple salad of rice, mixed
vegetables, rice, beef, and
egg, with sesame oil and a
dollop of chili paste for
seasoning.
Banchan
• Korean food stands out from other cuisines with the many
side dishes (banchan) that are served during meals. The
number of side dishes can range anywhere from 2 to 12, but
everyday meals feature at least a few. When you eat at a
Korean restaurant, your various side dishes will come to you
before your meal in small bowls and can be anything from
vegetables to meat to seafood prepared in any number of
ways. Korean dishes are all served at the same time, so
there are no separate courses like in Western cuisines.
An example of banchan

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CHAPTER 3

NORTH EAST ASIAN

• Mung beans are commonly used in

Korean dining etiquette dictates that you

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