The History of Korean cuisine

History of Korean cuisine originated in the distant past. Documentary evidence of Korean culinary art found in ancient Chinese and Japanese sources.

The Chinese mentioned Korean dish called magic, which, according to historians, probably is a precursor of bulgogi (thinly sliced, soaked in special sauce of beef, roasted on the fire). In the Chinese Chronicles of the VI century BC mentions with admiration the Korean art of fermenting soybeans. 1300 years later, in 700 Japanese chronicler mentioned that soybean paste tenjan was first brought to Japan from the Bark. Since then, tenjan, received in the name of Japan’s miso is still widely used in Japanese cuisine.

Koreans have long loved and appreciated meat. This is evidenced by the fact that in Buyeo, one of the ancient Korean States, in the II century BC officials, to which were breeding cattle, horses, pigs and dogs, enjoyed a high status and rank were almost immediately behind the king.

Great influence on the development of Korean cuisine was provided by the emergence in Korea of Buddhism approximately in the year 400 of our era. More and more common instead of meat then began to get vegetarian dishes with very complex recipes. It was during this period in Korea are beginning to drink the tea and ancient tea ceremonies becoming a kind of addition to Buddhist rituals.

However, since the middle of XIII century, when the Korean state of Koryo was subject to frequent attacks of the Manchu hordes, the influence of Buddhism in Korea began to wane. In the end, the Mongols completely subjugated the Bark and obliged him to pay tribute. One of this species of tribute was cattle, which was grown on the Korean island of Jeju. From the Mongols, the Koreans learned again to eat meat. Famous Korean dumplings Mantu appeared in Korean cuisine at that time.

Another blow to the Buddhist culture was applied in the middle ages during the Joseon dynasty when Korea introduced Confucianism. This, in turn, affected the formation of Korean cuisine. The tea party, for example, was discontinued as a Buddhist ritual. Tea was replaced by rice water. Experiments with rice water led to the emergence of soju – traditional Korean rice vodka. Only relatively recently and the practice of tea drinking was restored in Korea.

Confucian scholars contributed to the spread in Korea of the tradition to eat raw fish and meat. At the same time in addition to was introduced chopsticks and spoon.

However, the most revolutionary changes in Korean culinary traditions have undergone in the late sixteenth century, during Korean-Japanese war iljinskoe. Then the Japanese brought to Korea by new fruit and vegetables such as red peppers, courgettes zucchini, sweet potato, corn, and peanuts. It is especially difficult to overestimate the occurrence of red pepper in Korea. In 1766, ground red pepper was added to kimchi for the first time and to this day serves as a constant ingredient in many Korean dishes, giving them their characteristic color and taste.

«Around the world people suffer, if you eat a lot of sweet and fatty. Therefore, in Korean cuisine most importantly — rice and vegetables occupy 70%, and meat is only 30 percent. Rice is not only the cereal, but soup, delicacies».

Korean the secret of healthy food is divided Professor Yang Hyang ja: «All about color: each paint product has its own meaning. It just seems that Korean cuisine is red — actually, inside the dishes are always five colors. Red foods improve heart, white — of the stomach and digestive system, green helps blood circulation, dark colors cleanse the body of toxins, improve the yellow skin. Take any dish not to be satisfied, and that was a pleasure and good for health».

The main dish of Korean meal is rice, which served a variety of dishes, which vary depending on location and time of year.

In Korean cuisine, and have their traditional national dishes, such as kimchi (spicy vegetable dish made from fermented cabbage or radish), HVE (a dish of raw fish: pieces pour the vinegar, then put the pepper, salt, garlic, finely chopped carrots or radishes, in 20 minutes the dish is served to the table, Kuks (homemade noodles from fresh dough, served to meat or chicken broth, which adds a sharpness to the pepper, soy, kimchi). Important in the Korean diet is a soup, without which no cost, almost no meal. The table also serves seafood, meat or poultry, green vegetables, herbs and root vegetables.

On the table in front of each put in individual cups for rice and soup, all other dishes are located in the center of the table where everyone takes their meals. When eating use a spoon and chopsticks special. A favorite dish of Koreans — it pulkogi, sliced beef, fried in a brazier right at the table; pre-soak them in a marinade of soy sauce, sesame oil, sesame seeds, garlic, green onion and other seasonings. Koreans prefer hot, spicy foods, so red pepper is always present in their dishes as a condiment.

Another feature of Koreans – they drink very little tea. But they have no equal in the preparation of confectionery from vegetables.

 

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