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Food Vegetarian cuisine Herbs and Spices Sauces - Soups - Desserts Cheese - Pasta - Bread - Tea Other ingredients Image File history File links Title_Cuisine_2. ... A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... Cooking is the act of applying heat to food in order to prepare it to eat. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... Vegetable sushi Vegetarian cuisine is cookery of food that meets vegetarian ethical principles and health standards. ... Herbs: basil Herbs (IPA: hə(ɹ)b, or əɹb; see pronunciation differences) are plants grown for culinary, medicinal, or in some cases even spiritual value. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid food served on or used in preparing other foods. ... Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Percentages are relative to US recommendations for adults. ... For other uses, see Bread (disambiguation). ... Tea leaves in a Chinese gaiwan. ... A salad of vegetables and cheese. ...
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Korean cuisine is the traditional food of Korea. From the complex Korean royal court cuisine to regional specialties to modern fusion cuisine, the ingredients and preparation are richly varied, and many dishes are becoming internationally popular. The foods described in this article are very different from Korean royal court cuisine, and are only popular to the common people. Korean cuisine is said to be a health food. Kimchi itself was ranked one of the five healthiest foods in the world. Although no research has been done regarding Korean cuisine. The fermentation process is believed to create special bacteria that prevent many diseases and may relate to Korean women having the lowest cancer rate in the world. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... ÊÂòàÈ€ū¹ ² ³ ÁHello ... Caribbean cuisine is a fusion of Spanish, French, African, Amerindian and Indian cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... This is a list of famous and notable chefs. ... The examples and perspective in this article or section may not represent a worldwide view. ... For the coarsely ground flour, see flour. ... Korea (Korean: 한국 or 조선, see below) is a geographic area, civilization, and former state situated on the Korean Peninsula in East Asia. ... Korean royal court cuisine is the cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. ... Fusion cuisine combines elements of various culinary traditions whilst not fitting specifically into any. ... Korean royal court cuisine is the cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. ...

It is based largely on rice, vegetables, meats and tofu (dubu in Korean). Traditional Korean meals are notable for the number of side dishes (banchan) that accompany the ubiquitous steam-cooked short-grain rice, soup, and kimchi (fermented, spicy vegetable banchan, most commonly cabbage, radish or cucumber). Every meal is accompanied by numerous banchan. Species Oryza glaberrima Oryza sativa Rice is two species of grass (Oryza sativa and Oryza glaberrima) native to tropical and subtropical southern & southeastern Asia and in Africa, which together provide more than one fifth of the calories consumed by humans in their global diets[1]. (The term wild rice can... Vegetables in a market Venn diagram representing the relationship between (botanical) fruits and vegetables. ... Flesh redirects here. ... Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Banchan, sometimes spelled panchan, refers to small side-dish plates in Korean cuisine. ... Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually made from Chinese cabbage. ...

Korean food is usually seasoned with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger and gochujang (red chili paste). Korea is the largest consumer of garlic, ahead of the rest of Asia (particularly China and Thailand, excluding Japan) and the Northern Mediterranean (mainly Spain, Italy, and Greece). Binomial name Sesamum indicum Sesame (Sesamum indicum)is a crop grown primarily for its seeds. ... Doenjang (Korean: 된장; pronounced DWEN-jahng) is a traditional Korean fermented soy bean paste similar to miso, or to Greek hummus. ... Binomial name Glycine max (L.) Merr. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Edible salt is mostly sodium chloride (NaCl). ... Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ... For other uses, see Ginger (disambiguation). ... Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ... Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ...

The cuisine varies seasonally, and especially during winter, traditionally relies much on kimchi and other pickled vegetables preserved in big ceramic containers stored underground in the outdoor courtyard. Preparation of Korean food is generally very labor-intensive.

Korean royal cuisine, once only enjoyed by the royal court of the Joseon period, take hours and days to prepare. It must harmonize warm and cold, hot and mild, rough and soft, solid and liquid, and a balance of presentation colors. It is often served on hand-forged bronzeware or Bangjjaa. The foods are served in a specific arrangement of small dishes alternating to highlight the shape and color of the ingredients. The Joseon Dynasty (1392-1910) (also Chosun), sometimes known as the Yi Dynasty, was a dynasty founded by General Yi Seonggye in what is modern day Korea, and lasted for five centuries as one of the worlds longest running monarchies. ... Bangjja(방짜 or 유기) is a hand-forged bronzeware of Korean. ...

Some of these traditional royal cuisines, which can cost as much as ₩240,000 per person excluding drinks, include serving by exclusive waiters and can be found at high-end restaurants in select locations within the city of Seoul. Imperial cuisine has received a recent boost in popularity, due to Dae Jang Geum, a Korean television drama very popular in many parts of Asia, about a humble girl becoming the royal head chef during the Joseon period. ISO 4217 Code KRW User(s) Republic of Korea Inflation 2. ... Seoul (Sŏul[1] 서울)   is the capital and largest city of South Korea (Republic of Korea). ... Dae Jang Geum (hangul:대장금), sometimes known as The Great Jang Geum, or Jewel In The Palace, is a 2003 TV Series produced by Korean TV channel MBC. Based loosely on the historical figure depicted in the Annals of Joseon Dynasty, the show focuses on Jang-geum (played by Lee Young... The Joseon Dynasty (1392-1910) (also Chosun), sometimes known as the Yi Dynasty, was a dynasty founded by General Yi Seonggye in what is modern day Korea, and lasted for five centuries as one of the worlds longest running monarchies. ...

There is also a Korean tea ceremony. A typical setting for a Korean tea ceremony disregarding a contemporary tiled rather than paper covered floor The Korean tea ceremony is a unique form of tea ceremony practiced in Korea for more than a thousand years. ...

Bibimbap with banchan

ImageMetadata File history File links Download high resolution version (2272x1704, 1663 KB) Beschreibung Description: 비빔밥 (Bibimbap), a famous Korean dish with sidedishes. ... ImageMetadata File history File links Download high resolution version (2272x1704, 1663 KB) Beschreibung Description: 비빔밥 (Bibimbap), a famous Korean dish with sidedishes. ... Bibimbap is a popular Korean dish. ...

Korean table settings

Koreans traditionally ate (and many still do eat) seated on cushions at low tables with their legs crossed in a modified lotus position. Some traditional restaurants provide floorchairs with backs. A drawing of a girl sitting in the lotus position Zen Buddhist Kodo Sawaki in lotus position The Lotus position (Sanskrit: Padmasanam -- lotus posture) is a painful cross-legged sitting posture which originated in representations and meditative practices of Hinduism. ...

Meals are eaten with a set of silver or stainless steel chopsticks called jeotgarak and a long-handled shallow spoon called sutgarak (similar to the Western spoon, unlike the Chinese soup spoon); the two are together known as sujeo (a contraction of sutgarak and jeotgarak), although sujeo can also mean a sutgarak. Unlike other chopstick cultures, Koreans have used spoons since at least the 5th century. Sujeo is the Korean word for the set of eating utensils commonly used in eating Korean cuisine or food. ... Chopsticks is also the name of a simple piece of music for piano. ...

Koreans generally do not pick up their rice or soup bowls, but leave both on the table and eat from them with spoons. Banchan are eaten with chopsticks.

A typical table setting consists of:

• steamed rice for each person, in a deep stainless steel or ceramic bowl, usually with a cover (near left of the diner)
• hot soup for each person, in a small shallower bowl (to the right of the rice), or sometimes a large, shared pot of soup in the center of the table
• a set of silver (traditional) or stainless steel spoon for rice and soup, and chopsticks for banchan (to the right of the soup)
• various small bowls of shared bite-sized banchan side dishes

A common silver spoon A spoon is a common eating utensil, or item of cutlery, somewhat like a small spade, with a bowl-shaped end on a handle, that occurs in a number of sizes and forms. ... Chopsticks, a pair of small even-length tapered sticks, are the traditional eating utensils of East Asia (China, Japan, Korea, and Vietnam, the four chopstick countries) as well as Thailand, where they are now restricted to just soup and noodles since the introduction of Western utensils by King Rama V...

Traditional Korean table etiquette

Although there is no prescribed order for eating the many dishes served at a traditional Korean meal, many Koreans start with a small portion of soup before eating the other dishes in any order they wish.

Koreans generally do not pick up their rice or soup bowls, but leave both on the table and eat from them with spoons, in stark contrast to the Chinese and Japanese customs. Side dishes are eaten with chopsticks.

Bad manners include blowing one's nose at the table, picking up chopstick or spoon before the oldest person starts the meal, chewing with an open mouth, talking with food in one's mouth, sticking chopsticks or spoon straight up in a dish, stabbing foods with chopsticks, and picking up food with one's hands (with certain exceptions), using a spoon and chopsticks at the same time (usually, when you intend to use one of them, you have to put the other one on the table), making a sound when chewing foods or clicking a bowl with a spoon or chopsticks, stirring rice or soup with a spoon or chopsticks, stirring shared side dishes to select what you want to eat, removing a certain spices or ingredients from shared side dishes, being careless of coughing and sneezing to the persons on the same table (If you have a cough or have a fit of sneezing, you should turn your head to the side and put your hand on your mouth.), finishing eating too fast or too slow than the others on the same table (you need to keep pace with them), using toothpicks with the mouth open and leaving them on the table. In informal situations, these rules are often broken.

Though diners do not need to finish all the shared food that was provided, it is customary to finish one's individual portion of rice. Banchan dishes are intended to be finished at each meal, so are presented in small portions and replenished as they are emptied. It is acceptable to ask for refills of any of the side dishes.

Korean foods and dishes

Kimchi

Much of Korean cuisine consists of simple dishes such as preserved food. It is known for its strong and pungent flavors. Image File history File links Kimchi_closeup. ... Image File history File links Kimchi_closeup. ... Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually made from Chinese cabbage. ...

Many Korean banchan rely on fermentations for flavor and preservation, resulting in a tangy, salty and spicy taste.

Certain regions are especially associated with some dishes (for example, the city of Jeonju with Bibimbap) either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (compare Chicago-style pizza). Jeonju (Jeonju-si) is a city in and the capital of North Jeolla Province, South Korea. ... Deep dish from Ginos East of Chicago Chicago-style pizza is a very specific variety of pizza. ...

Romanization of Korean words may vary widely. Korean romanization means using letters of the Latin alphabet to write Korean language, which in Korea is written using Hangul, and sometimes Hanja. ...

Basics

Doenjang Jjigae

• Doenjang: fermented soybean paste, more pungent than Japanese miso.
• Gochujang (고추장): hot chilli pepper paste.
• Kimchi

Image File history File linksMetadata 12_017. ... Image File history File linksMetadata 12_017. ... Doenjang (Korean: 된장; pronounced DWEN-jahng) is a traditional Korean fermented soy bean paste similar to miso, or to Greek hummus. ... Miso (Japanese: 味噌) is a thick paste similar to doenjang made by fermenting soybeans with kōji (麹, Aspergillus oryzae) and sea salt. ... Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ... Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually made from Chinese cabbage. ...

Light dishes

Close up of Kimbap

These light dishes are often sold by street cart vendors and are generally considered to be snacks rather than a complete meal. Many street carts are open late and even serve alcoholic beverages with the food. Bingsu is a refreshing iced treat popular in the summer, whereas warm soup, gimbap, hottteok, and bugeo-ppang are more popular in the fall and winter. Image File history File linksMetadata JJ_075. ... Image File history File linksMetadata JJ_075. ... Gimbap (Kimbap) (Korean: 김밥) is a popular snack or lunch dish in Korea. ...

• Gimbap (or Kimbap, 김밥, "seaweed rice"): rice and strips of vegetables, egg, and meat, rolled in seaweed and sliced into bite-sized pieces. Unlike Japanese futomaki sushi rolls, rice is seasoned with salt and sesame seed oil.
• Mandu (만두): A dumpling typically filled with pork or beef, vegetables, special noodles, tofu and kimchi. These can be prepared boiled, pan-fried, or steamed.
• Pajeon (파전): pancake made mostly of eggs and flour, with green onion, oysters, or fresh baby clams cooked on frying pans.
• Bindaetteok (빈대떡): pancake made of ground mung beans, with green onions, kimchi, or peppers cooked on frying pans.

 *Ddukbokki (떡볶이): a broiled dish which is made by sliced rice cake, seasoned beef, fish cakes, and vegetable with gochujang 

Kimchi Jjigae with Galbi

Gimbap is a popular snack or lunch dish in Korea. ... Seaweed-covered rocks in the UK For the rock musician, see; Seaweed (musician) Seaweeds are any of a large number of marine benthic algae. ... Front row, left to right: uramaki roll, inarizushi, and nigiri (two kinds). ... Mandu (Korean: 만두), manty, or mantı (Turkish) refers to dumplings in Korean, Turkish, Persian, Mongolian and Pakhtan cuisines. ... For the film, see Dumplings (movie) Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ... Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually made from Chinese cabbage. ... Pajeon is a pancake-like Korean dish made mostly of eggs and flour, with green onion similar to Chinese Green onion pancake. ... Bindaetteok is a pancake of Korea. ... Ddukbokki is the most representative one of light dishes which is commonly purchased from street vendors and generally considered snacks rather than a complete meal. ... Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ... Image File history File linksMetadata JJ_220. ... Image File history File linksMetadata JJ_220. ... Kimchi jjigae is a spicy stew-like dish served boiling hot in the clay pot in which it is cooked and is widely available in Korea. ... Galbi (or kalbi) is a Korean dish made from beef short ribs, though it can also be made with pork ribs. ...

Main meat dishes

At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thin slice of garlic, ssamjang (mixture of gochujang and dwenjang), and other seasoning.

• Bulgogi (불고기): thinly sliced beef marinated in soy sauce, sesame oil, garlic, sugar, green onions and black pepper, cooked on a grill at the table. Bulgogi literally means "fire meat". Variations include pork (Dweji bulgogi), chicken (Dak bulgogi), or squid (Ojingeo bulgogi).
• Galbi (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi. It is often called "Korean BBQ", and can be seasoned or unseasoned. A variation using seasoned chicken is called (Dakgalbi).

Samgyeopsal

• Samgyeopsal (삼겹살): Unseasoned pork bacon cut from the belly, served in the same fashion as galbi. Sometimes cooked on a grill with kimchee troughs at either side. Commonly grilled with garlic and onions, dipped in ssamjjang and wrapped in lettuce leaves.
• Hoe hö (회): raw seafood dish dipped in gochujang or soy sauce with wasabi, served with lettuce or sesame leaves.
• Makchang (막창): Grilled pork large intestines prepared like samgyeopsal and galbi. Often served with a light doenjang sauce and chopped green onions. Very popular in Daegu and the surrounding Gyeongsang region.
• Gobchang (곱창): Similar to makchang except prepared from the small intestines of pork (or ox).

Makchang

Table BBQ/Grill, including Bulgogi Bulgogi is one of Koreas most popular beef dishes. ... A cut of beef. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Binomial name Sesamum indicum Sesame (Sesamum indicum)is a crop grown primarily for its seeds. ... Galbi (or kalbi) is a Korean dish made from beef short ribs, though it can also be made with pork ribs. ... A barbecue on a trailer at a block party in Kansas City. ... Image File history File linksMetadata Korean_samgyeopsal. ... Image File history File linksMetadata Korean_samgyeopsal. ... Samgyupsal is a popular Korean dish. ... Samgyupsal is a popular Korean dish. ... Galbi (or kalbi) is a Korean dish made from beef short ribs, though it can also be made with pork ribs. ... Hoae, also spelled Hwe (IPA: or ), is a Korean dish consisting of thinly sliced raw fish, and other raw seafood. ... Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ... Binomial name Wasabia japonica Matsum. ... Makchang is the name of a Korean dish that consists of grilled pork intestines, similar to chitterlings, but often grilled over coals. ... Daegu, also spelled Taegu, officially called Daegu Metropolitan City, is the 4th largest city in South Korea after Seoul, Busan, and Incheon. ... Gyeongsang (Gyeongsang-do) was one of the eight provinces of Korea during the Joseon Dynasty. ... This article does not cite its references or sources. ... Image File history File linksMetadata Download high resolution version (1280x960, 256 KB) Summary Korean Makchang. ... Image File history File linksMetadata Download high resolution version (1280x960, 256 KB) Summary Korean Makchang. ...

Royal dishes

Main article:Korean royal court cuisine

• Gujeolpan (구절판): literally "nine-sectioned plate", this very elaborate dish consists of a number of different vegetables and meats served with thin pancakes. It is served only at special occasions such as weddings, and is associated with royalty.
• Sinseollo (신선로): Korean style meat and vegetable lasagna.

Korean royal court cuisine is the cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. ... It is a dish rather than the food, it is the nine divided sections in the dish which separates the different meats, and vegetables by color. ...

Soups and stews

• Budae jjigae (부대찌개, "army base stew"): Soon after the Korean War, meat was scarce in Seoul. Some people made use of surplus foods from US Army bases such as hot dogs and canned ham (such as Spam) and incorporated it into a traditional spicy soup. This budae jjigae is still popular in South Korea, and the dish often incorporates such more modern ingredients such as instant ramen noodles.
• Doenjang jjigae (된장찌개): soybean paste soup, served as the main course or served alongside a meat course. It contains a variety of vegetables, shellfish and tofu, including small mussels, shrimp and/or large anchovies. Usually, anchovies were used for preparing base stock, and were put out before adding main materials.
• Cheonggukjang jjigae (청국장찌개): soup made from strong-smelling thick soybean paste
• Gamjatang (감자탕, "potato stew"): a spicy soup with pork spine, vegetables (especially potatoes) and hot peppers. The vertebrae are usually separated. This is often a late night snack but is also served for a lunch or dinner.

Haejangguk (ZenKimchi Korean Food Journal)

• Haejangguk (해장국): a favorite hangover cure consisting usually of meaty pork spine, dried cabbage, coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth. Legend has it that soon after World War II, a restaurant that invented this stew was the only place open in the Jongno district when the curfew at the time lifted at 4 a.m.
• Jeongol (전골) : a traditional spicy Korean stew, consisting of various types of seafood and vegetables. It is generally served on a burner.
• Kimchi jjigae (김치찌개): A soup made of mainly Kimchi. Sometimes tofu and porks can be used. It is common lunch meal or accompanimant to a meat course. It is normally served in a stone pot, still boiling when it arrives at the table.
• Mae-un tang (매운탕): a refreshing hot & spicy fish soup.
• Samgyetang (삼계탕): a soup made with Cornish Game Hens that are stuffed with ginseng, a hedysarum, sweet rice, jujubes, garlic, and chestnuts. The soup is traditionally eaten in the summer.
• Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing glass noodles and pieces of beef. Green onion and black pepper are condiments.
• Sundubu jjigae (순두부 찌개): a thick spicy stew made with soft tofu. Traditionally, the diner cracks a raw egg in it while it's still boiling.

Budae jjigae is ajjigae, a thick Korean soup similar to a Western stew. ... Combatants United Nations: Republic of Korea  Australia  Belgium Canada  Colombia Ethiopia  France Greece  Netherlands  New Zealand  Philippines South Africa  Thailand  Turkey  United Kingdom United States Medical staff:  Denmark  India  Italy  Norway  Sweden Communist states: Democratic People’s Republic of Korea People’s Republic of China  Soviet Union Commanders Syngman Rhee... The Army is the branch of the United States armed forces which has primary responsibility for land-based military operations. ... A selection of gourmet hot dogs. ... Hormel Spam Museum in Austin, Minnesota. ... Shoyu (soy sauce) ramen. ... Doenjang (Korean: 된장; pronounced DWEN-jahng) is a traditional Korean fermented soy bean paste similar to miso, or to Greek hummus. ... Cheonggukjang is a fermented soybean paste used in Korean cuisine. ... Gamjatang or pork bone soup is a spicy soup with pork spine, vegetables (especially potatoes), green onions and hot peppers. ... Image File history File linksMetadata IMGP1634. ... Image File history File linksMetadata IMGP1634. ... Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ... Combatants Major Allied powers: United Kingdom Soviet Union United States Republic of China and others Major Axis powers: Nazi Germany Italy Japan and others Commanders Winston Churchill Joseph Stalin Franklin Roosevelt Harry Truman Chiang Kai-Shek Adolf Hitler Benito Mussolini Hideki Tojo Casualties Military dead: 17,000,000 Civilian dead... Kimchi jjigae is a spicy stew-like dish served boiling hot in the clay pot in which it is cooked and is widely available in Korea. ... This article needs to be wikified. ... Species Panax ginseng - Chinese Ginseng Panax japonicus - Japanese Ginseng Panax pseudoginseng Panax quinquefolius - American Ginseng Panax vietnamensis Panax is a genus of about five or six species of slow-growing perennial plants with fleshy roots, in the family Araliaceae. ... Binomial name Ziziphus zizyphus (L.) H. Karst. ... Seollongtang (hangul: 설렁탕; hanja: 雪濃湯) is a Korean soup made from ox or beef bones and meat, salt, and other seasonings. ...

Mixed rice

• Bibimbap (비빔밥, "mixed rice"): rice topped with vegetables, beef and egg, and served with a dollop of chili pepper paste. A variation of this dish, dolsot bibimbap (돌솥 비빔밥), is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Yukhoe (육회) is a popular version, comprising raw beef strips with raw egg and a dash of soy sauce mixed with Asian pear and gochujang. Everything (seasonings, rice and vegetables) is stirred together in one large bowl and eaten with a spoon.
• Hoedeopbap hweh-dup-bahp (회덥밥): cubed raw fish mixed with fresh vegetables and rice and gochujang.

Mul Naengmyeon with Mandu

Bibimbap is a popular Korean dish. ... Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ... Image File history File linksMetadata Mul_Naengmyeon_with_Mandu. ... Image File history File linksMetadata Mul_Naengmyeon_with_Mandu. ... Naengmyeon, literally cold noodles, is a Korean dish that is extremely popular during the summer. ... Mandu, or Mandogarh, is a ruined city in the Dhar District in the Malwa region of western Madhya Pradesh state, central India. ...

Noodles

• Naengmyeon (냉면, (North Korea: 랭면, Raengmyŏn), "cold noodles"): this summer dish consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water") Naengmyeon, to distinguish Bibim Naengmyeon, which has no broth and is mixed with gochujang.
• Japchae (잡채): Boiled dangmyeon or potato noodle, steamed spinach, roasted lengthwise-cut beef, roasted sliced onion, roasted lengthwise-cut carrot are mixed with seasoning by soy sauce, sesame oil and half-refined sugar.
• Jajangmyeon (자장면): A variation on a Chinese noodle dish that is extremely popular in Korea. It is made with a black bean sauce, usually with some sort of meat and a variety of vegetables including zucchini and potatoes. Usually ordered with delivery, much like pizza.
• Kalguksu (칼국수): boiled flat noodles, usually in a broth made of anchovies and sliced zucchini.
• Ramyeon (라면): spicy variation of Japanese Ramen, usually cooked with vegetables and meats.

Japchae

noodle drying rack

Naengmyeon, literally cold noodles, is a Korean dish that is extremely popular during the summer. ... Binomial name Fagopyrum esculentum Common Buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ... Look up Noodle in Wiktionary, the free dictionary. ... Also known as jabchae. ... Jajangmyeon (also spelled jjajangmyeon) is a popular Korean dish consisting of wheat noodles topped with a thick sauce made of black bean paste, diced seafood and vegetables, and sometimes also meat. ... Look up Noodle in Wiktionary, the free dictionary. ... Genera Amazonsprattus Anchoa Anchovia Anchiovella Cetengraulis Coilia Encrasicholina Engraulis Jurengraulis Lycengraulis Lycothrissa Papuengraulis Pterengraulis Setipinna Stolephorus Thryssa The anchovies are a family (Engraulidae) of small but common schooling saltwater plankton-feeding fish. ... Binomial name Cucurbita pepo L. Two Tondo di Piacenza Courgettes Ovary at the base of a female flower Zucchini (US, Australian, and Canadian English) or courgette (New Zealand and British English) is a small summer marrow or squash, also commonly called Italian squash. ... A typical packet of instant ramen This article discusses Japanese food. ... Shoyu (soy sauce) ramen. ... Image File history File linksMetadata IMGP1669. ... Image File history File linksMetadata IMGP1669. ... Also known as jabchae. ... Image File history File links Download high resolution version (1024x768, 463 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Korean cuisine Noodle ... Image File history File links Download high resolution version (1024x768, 463 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Korean cuisine Noodle ...

Banchan (side dishes)

• Kimchi (or Gimchi or Kimchee): vegetables (usually cabbage, white radish, or cucumber) commonly fermented in a brine of ginger, garlic, green onion and chilli pepper. There are infinite varieties (at least as many as there are households), which are served as side dishes. Koreans traditionally made enough kimchi to last for the entire winter season, although refrigerators and commercial bottled kimchi made this practice less common.
• Kongnamul (콩나물): Soybean sprouts, usually eaten in boiled and seasoned banchan. Soybean sprouts are also the main ingredient in kongnamul-bap (sprouts over rice), kongnamul-guk (sprout soup), and kongnamul-gukbap (rice in sprout soup).

Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually made from Chinese cabbage. ... Percentages are relative to US recommendations for adults. ... Binomial name Raphanus sativus L. bunch of radishes The radish is a root vegetable of the Brassicaceae family. ... Binomial name Cucumis sativus L. Percentages are relative to US recommendations for adults. ... Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... For other uses, see Ginger (disambiguation). ... Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the genus Allium but used without qualifiers usually means Allium cepa, also called the garden onion. ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Kongnamul, in the Korean language, literally means soybean sprouts, but often refers to the seasoned banchan (sidedish) made from the sprouts. ...

Anju (food) (side dishes accompanying alcoholic beverages)

• Anju (food) is a general term for a Korean side dish consumed with alcohol (often with Korean soju), commonly served at bars, Noraebang (karaoke) establishments, and restaurants that serve alcohol. Some of these side dishes can also be ordered as an appetizer or a main dish. These side dishes are different from the banchan side dishes served with a regular Korean meal. Some examples of anju are dried squid with gochujang, assorted fruit, dubu kimchi (tofu with kimchi), peanuts, odeng/ohmuk, kimbap (small or large), samgakimbap (triangle-shaped kimbap like the Japanese onigiri), sora (소라 (a kind of shellfish popular in street food tents), and nakji (small octopus, as eaten on screen in the OldBoy movie). Soondae also is a kind of anju, as samgyeopsal, or dwejigalbi. Most Korean foods may be served as anju, depending on availability and the diner's taste.

Anju is a general term for a Korean side dish consumed with alcohol (often with Korean soju). ... Soju is an alcoholic beverage with origins in Korea. ... Karaoke Box is a variant of karaoke that is popular in East Asia. ... Banchan, sometimes spelled panchan, refers to small side-dish plates in Korean cuisine. ... Gochujang is a popular Korean condiment made from glutinous rice powder mixed with powdered fermented soybeans and powdered red peppers. ... Dubu kimchi is a popular form of sauteed kimchi made with tofu. ... Gimbap (Kimbap) (Korean: 김밥) is a popular snack or lunch dish in Korea. ... Onigiri Onigiri (お握り) also known as Omusubi (おむすび) is a Japanese (short grain) rice ball snack most commonly formed into triangle or oval shapes and wrapped in seaweed (nori). ...

Desserts

• Tteok (떡): a chewy cake made from either pounded short-grained rice (메떡, metteok), pounded glutinous rice (찰떡, chaltteok), or glutinous rice left whole, without pounding (약식, yaksik). They are served either cold (filled or covered with sweetened mung bean paste, red-bean paste, raisins, a sweetened filling made with sesame seeds, mashed red beans, sweet pumpkin, beans, dates, pinenuts and/or honey), usually served as dessert or snack. Sometimes cooked with thinly-sliced beef, onions, oyster mushrooms, etc. to be served as a light meal.
  • Songpyeon (송편): chewy stuffed tteok (rice cake) served at Chuseok (Mid-Autumn Festival) decorated with pine needle. Honey or another soft sweet material, or kidney bean is found inside.
  • Yakshik is a dessert made from a sweet rice, chestnut, pine nut, jujube and raw sugar.
  • Chapssaltteok: a kind of Tteok filled with sweetened bean paste. Similar to Japanese Mochi

Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ... Binomial name Vigna radiata (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Binomial name Vigna angularis (Willd. ... Songpyeon are small rice cakes traditionally eaten during the Korean autumn festival, Chuseok. ... Mid-Autumn Festival celebrations in Victoria Park, Hong Kong. ... Species About 115 species Pines are coniferous trees of the genus Pinus, in the family Pinaceae. ... A jar of honey, shown with a wooden honey server and scones. ... Dry kidney beans The kidney bean is a medium-sized variety of the common bean (Phaseolus vulgaris) with dark red skin. ... Yakshik is a Korean dessert, made by steaming sticky rice, and mixing with roasted chestnuts, jujubes, sesame oil, pine nuts, soy sauce, and cinnamon, then covering with a paste of wheat flour and water. ... Rice Cake Pounding mochi in an usu Making mochi with a modern piece of equipment Mochi (Japanese ; Taiwanese môa-chî) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. ...

Korean snacks

Snacks play an important social role in Korean culture. In Korea, snack food may be purchased from street carts during the day, and at night many streets are filled with small tents that sell inexpensive food, drinks, and alcohol. At the street carts, customers may eat standing beside the cart or have your food wrapped-up to take home. Most Korean people consider the food sold here as a snack and is not usually eaten as the main meal. Seasons also have unique specialties: bingsu is a refreshing iced treat in the summer, whereas warm soup, gimbap, hotteok, and bungeo-ppang are enjoyed in the fall and winter. Functional group of an alcohol molecule. ... This article or section is in need of attention from an expert on the subject. ... Gimbap is a popular snack or lunch dish in Korea. ... Autumn colours at Westonbirt Arboretum, Gloucestershire, England. ... Winter is one of the four seasons of temperate zones. ...

Kimbap

Kimbap or Gimbap is a very popular snack in Korea. It consists of cooked rice, sesame oil, salt, and sesame seeds, to which a small amount of vinegar and sugar are often added as seasonings. Then it is placed on a sheet of dried laver. The seasoned rice is spread on the laver, and the fried egg, carrot, strips of ham, seasoned ground beef or seasoned fish cakes, pickled radish, seasoned spinach, and seasoned gobo and cucumber are then placed close together on the rice, then rolled in the manner of Japanese sushi. Today, there are all kinds of gimbap: tuna, cheese, bulgogi, vegetable,and more. Gimbap (Kimbap) (Korean: 김밥) is a popular snack or lunch dish in Korea. ... Binomial name Sesamum indicum Sesame (Sesamum indicum)is a crop grown primarily for its seeds. ... Binomial name Sesamum indicum Sesame (Sesamum indicum)is a crop grown primarily for its seeds. ... Nori. ... Front row, left to right: uramaki roll, inarizushi, and nigiri (two kinds). ...

Buchimgae/Jeon

Fermented kimchi (kimchijeon) or seafood (haemul pajeon) is mixed into flour, and then fried in an oiled pan. This dish tastes the best when it is hot dipped in soy sauce, vinegar, and red pepper powder. Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually made from Chinese cabbage. ... Kimchijeon is a Korean dish served as an appetizer, snack, or banchan sidedish. ... Spaghetti with seafood (Spaghetti allo scoglio). ... Pajeon is a pancake-like Korean dish made mostly of eggs and flour, with green onion similar to Chinese Green onion pancake. ...

Hotteok

This is similar to pancakes. Melted brown sugar, honey, and broken pieces of peanut and cinnamon are important fillings. Vegetables or green tea are sometimes added to the batter.Hotteok is usually eaten during the winter months to "warm up" the body from the sweet and warm syrup within the pancake. Pancakes are a type of flatbread prepared from a batter that is baked on a hot griddle or frying pan. ... Binomial name Cinnamomum verum J.Presl Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ...

Bungeo-ppang/Gukwa-Ppang/Gyeran-ppang

Bungeoppang is a fish-shaped pastry that is usually filled with sweet red bean paste and then baked in a fish-shaped mould . It is very chewy and crispy on the outside. Gukwa-ppang is almost the same as bungeo-ppang, but it is shaped like a flower. Gyeran-ppang tastes similar to bungeo-ppang, but it is shaped like a seashell. It has been suggested that this article or section be merged with Taiyaki. ... Red bean paste (Chinese: or ; Pinyin: Hóngdòushā; Hokkien: angtaosa) or azuki bean paste (Japanese: an ), anko ), ogura )) is a sweet, dark purplish-red paste used in Chinese cuisine, Japanese confectionery and Korean cuisine. ...

Korean beverages

Non-alcoholic beverages

Main article:Korean Tea

• Insam cha (인삼차): Korean ginseng tea
• Saenggang cha(생강차):Tea made from ginger root.
• Sujeonggwa (수정과): dried persimmon punch
• Sikhye (식혜): sweet rice beverage
• Yujacha (유자차): citron tea
• Bori cha (보리차): roasted barley tea
• Oksusu cha (옥수수차): roasted corn tea
• Sungnyung (숭늉): roasted rice tea

Korean teas are made from diverse substances including fruits, roots, grains and alternative medicine. ... Species Panax ginseng - Chinese Ginseng Panax japonicus - Japanese Ginseng Panax pseudoginseng Panax quinquefolius - American Ginseng Panax vietnamensis Panax is a genus of about five or six species of slow-growing perennial plants with fleshy roots, in the family Araliaceae. ... For other uses, see Ginger (disambiguation). ... Sujeonggwa is a Korean traditional fruit punch. ... Species (kaki persimmon) (black sapote) (velvet apple) (date plum) (Texas persimmon) (American persimmon) Persimmon most commonly refers to the edible fruit borne by some species of the genus Diospyros. ... Sikhye or shikhye is a traditional sweet Korean rice beverage, flavored with jujube and ginger, usually served as a dessert. ... It is a kind of pomelo. ... Mugicha Mugicha (麦茶) is the Japanese name for a type of tea which, unlike most other teas, is not made from tea leaves but from roasted barley. ... Binomial name Hordeum vulgare L. Barley (Hordeum vulgare) is a major food and animal feed crop, a member of the grass family Poaceae. ... A package of oksusu cha Oksusu cha (hangul: 옥수수차) is a traditional Korean tea made from boiled roasted corn kernels. ... Binomial name Zea mays L. Maize (Zea mays ssp. ... Sungnyung (숭늉) is a traditional Korean tea made from boiled toasted rice. ... Species Oryza glaberrima Oryza sativa Rice is two species of grass (Oryza sativa and Oryza glaberrima) native to tropical and subtropical southern & southeastern Asia and in Africa, which together provide more than one fifth of the calories consumed by humans in their global diets[1]. (The term wild rice can...

Alcoholic beverages

Main article: Korean wine

While soju (소주), a vodka-like liquor with high potency, and often flavoured similarly, is the best known liquor; and Majuang wine (a blended wine of Korean grapes with French or American wines) the most popular, there are well over 100 different wines and liquors available in Korea. A decorative bottle of bokbunjaju (Korean black raspberry wine) Korean culture has a great variety of traditional alcoholic beverages, most of which are called by the Sino-Korean term ju (hangul: 주; hanja: é…’). // Origin The origin of Korean wines has an interesting and historical story. ... Soju is an alcoholic beverage with origins in Korea. ...

The top-selling domestic beers are lagers, similar to others found in Europe and Asia. These include:

• Cass
• Hite, Hite Prime, Hite Prime Max
• Cafri
• OB lager beer which adds rice to the grain base, and is also available as a dry beer.
• Taedonggang is a North Korean beer which is now sold bottled in some bars in South Korea.

There are also several microbrewery beers: Cass Lager Cass Brewery, previously owned by Jinro-Coors, is one of South Koreas leading brewers. ... Hite Brewery Company Limited is a South Korean brewery company headquartered in Yeongdeungpo-gu, Seoul. ... OB Lager Oriental Brewery or OB is a Korean brewery established by the Doosan Group in 1952. ... OB Lager Oriental Brewery or OB is a Korean brewery established by the Doosan Group in 1952. ... Taedonggang is a brand of North Korean beer brewed by the state-owned Taedonggang Brewing Company based in Pyongyang. ... Beer barrels outside the Castle Rock microbrewery in Nottingham, England. ...

• Praha (in Gangnam)
• Platinum (in Agpujeong and Gangnam)
• Jung-ang Micro Brewery (in Ansan)
• German Brauhaus (in Ansan)
• Three Dragons (in Sinchon)
• Rosenbräu (in Ilsan)

Soju is a clear spirit which was originally made from grain, and is now also made from sweet potatoes. Soju made from grain is considered superior (as is also the case with grain vs. potato vodka). Soju is around 22% ABV and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers. Soju is an alcoholic beverage with origins in Korea. ...

Yakju is a refined pure liquor fermented from rice, with the best known being cheongju. Takju is a thick unrefined liquor made from grains, with the best known being makkoli (막걸리), a white, milky rice wine traditionally drunk by farmers. Makkoli is a traditional alcoholic beverage indiginous to Korea. ...

Korean wines are generally divided into fruit wines, and herbal wines. Acacia, maesil plum, Chinese quince, cherry, pine fruits, and pomegranate are most popular; and ginseng based medicinal wines, called insamju, are often diluted and sold to the west as energy drinks equivalent to Red Bull. // Traditional Liquors and Wines The origin of Korean alcohol has an interesting and historical story. ... Binomial name Prunus mume Siebold & Zucc. ... Species Panax ginseng - Chinese Ginseng Panax japonicus - Japanese Ginseng Panax pseudoginseng Panax quinquefolius - American Ginseng Panax vietnamensis Panax is a genus of about five or six species of slow-growing perennial plants with fleshy roots, in the family Araliaceae. ... Energy drinks are beverages which contain legal stimulants, vitamins, and minerals, including caffeine, guarana, taurine, various forms of ginseng, maltodextrin, carnitine, creatine, and ginkgo biloba. ... Red Bull is the brand name of a soft drink that originated in Thailand and is now popular throughout the world. ...

Juansang - Alcoholic drinks (ju) and accompanying side dishes (an) are set on the table. The dishes vary depending on the kinds of liquor or wine.

Gyojasang is a large table prepared for banquets. Alcohol beverages and a large variety of side dishes, rice cakes, confectionaries, and fruit punch are all placed on the table. After the liquor is finished, noodle soup is served.

Contemporary innovations

Fusion food is also rapidly becoming popular. There are many Chinese, northern Italian, French, and Indian fusion restaurants all over South Korea. Fusion cuisine combines elements of various culinary traditions whilst not fitting specifically into any. ...

Vegetarian restaurants, which were sidelined with the decline of Buddhism and advance of missionary Christianity, have had a small resurgence, and can usually be found in every city.

Korean restaurants abroad

Korean restaurants are usually available in areas with large Korean populations. Common examples would be Koreatowns situated throughout the world. Wikipedia does not yet have an article with this exact name. ...

Restaurants run by the North Korean government have opened in China.[1]

References

Cost, Bruce (2000). Asian ingredients : a guide to the foodstuffs of China, Japan, Korea, Thailand, and Vietnam. New York: Harper Perrenial. ISBN 0-06-093204-X.

O'Brien, Betsy (1997). Let's Eat Korean Food. Elizabeth, NJ: Hollym. ISBN 1-56591-071-0.

See also

• Korean royal court cuisine
• Korean wines
• List of Korea-related topics
• Cooking

Korean royal court cuisine is the cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. ... // Traditional Liquors and Wines The origin of Korean alcohol has an interesting and historical story. ... This is a list of Wikipedia articles on Korea-related people, places, things, and concepts. ... Cooking is the act of applying heat to food in order to prepare it to eat. ...

External links

• Korean Cuisine by Ji Young Park

Wikibooks Cookbook has an article on

Cuisine of Korea

• Korean Cooking by Evil Jungle Prince blog
• TriFood | Your Guide to Korean Cuisines & Restaurants
• KoreanKitchen.com
• Official site of Korea National Tourism List of Korean Food
• ZenKimchi Korean Food Journal
• Korean Food Fanlisting
• My Korean Kitchen - Korean and Fusion Food for Foreigners in Korea
• Korean Food Recipes, Restaurant Listings, Korean BBQ
• Category:Food on the Galbijim Wiki