Korean Cuisine Essay

Submitted By xiahjusoo
Words: 1003
Pages: 5

The Korean Cuisine
Ms. Tomas
Tiffany Dou
December 3, 2012
The Korean Cuisine Korea is an old country which has various food cultures. Korean people pay a lot of attention on their food which leads to Korean food are very beautiful and healthy. With the success of the Korean drama Daejanggeum, or Jewel in the Palace, in Taiwan, Hong Kong, and Japan, the popularity or Korean foods are rising in Asia. The rising popularity is also attributable to the Korean Wave (Hallyu) sweeping Asia. For more understanding of Korean food, I will talk about it. The staple food just like any other Asian countries is “bap”. It is also what we call rice. The chapche or the rice noodles and the duboo or the bean curd are famous substitutes in the absence of rice. Korean way of barbecuing is very popular around the whole world. As the Koreans used chopsticks, they also liked mean chopped it into bite size before eating. So when they eat barbecue, they may use a scissor to cut the meat. They also use the scissor to cut kimchi into small pieces. Ramyun is a kind of instant noodle, but it still has some difference in Korea. People will put different foods into the noodle, so it’s a very important food in their daily life. There is a interesting fact about Shin ramyun, they have a special pot that made from Copper for cooking this kind of noodles. (JUNE 24, 2012 The Style of Korean Cuisine Dining) Korean food is low in fat, high in fibre and protein. So it’s very healthy and really good for people’s body. They are likely to eat kimchi each day of the year especially during breakfast, lunch and dinner. Each person will have their own bowl of soup or stew. The side dishes and main dish or dishes, which can be meat, seafood, or tofu are all be served family-style in the middle of the table. So they will intake different nutrients every day. (Imatome-Yun, Korean Food 101) The 21st day after a baby's birth is called samchil day. On this day, family and friends visit to celebrate the birth of a newborn and comfort the mother after giving labor. Seaweed soup with beef broth is served to the mother. On New Year's Day, tteokguk (rice cake soup) is prepared to celebrate New Year. They still prepare vegetables and fruits in New Year’s Day. (Rites of Passage and Ceremonial Foods) Koreans eat 3 times a day, just like most Asian countries. 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. So 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. (Imatome-Yun, N.D, Korean Food 101) Korea is a peninsula, it has hot, humid summers and very cold winters. Not so many crops can grow in there, so a lot of crops are import from other country. But still some crops grow around the coastline, like rice, lettuce and folium mori.

|Head of Napa cabbage - about one pound |
|¼-⅓ cup red chili pepper flakes |
|1 tbsp minced garlic |
|1 tbsp minced ginger |
|3-4 green onions, sliced |
|2 tablespoons anchovy or fish sauce (optional) |
|½ yellow onion