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Korean Regional Cuisine
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into Eight provinces of Korea, eight provinces according to the administrative districts of the Joseon period. The northern region consisted of the Hamgyong Province, Hamgyong, Pyongan Province, Pyongan, and Hwanghae Provinces. The central region consisted of the Gyeonggi Province, Gyeonggi, Chungcheong Province, Chungcheong, and Kangwon Province (pre-1910), Kangwon provinces. The Gyeongsang Province, Gyeongsang and Jeolla Provinces made up the southern region. Until the late 19th century transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking method ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyongan NK
Pyongan Province (; ) was one of Eight Provinces of Korea during the Joseon dynasty. Pyongan was located in the northwest of Korea. The provincial capital was Pyongyang. History Pyongan Province was formed in 1413. Its name derived from the names of two of its principal cities, Pyongyang () and Anju (). In 1895, the province was replaced by the Districts of Ganggye () in the northeast, Uiju County () in the northwest, and Pyongyang () in the south. In 1896, Kanggye and Ŭiju Districts were reorganized into North Pyongan Province, and Pyongyang District was reorganized as South Pyongan Province. North and South Pyongan Provinces are part of North Korea. Geography Pyongan was bounded on the east by Hamgyong Province, on the south by Hwanghae Province, on the west by the Yellow Sea, and on the north by Qing China The Qing dynasty ( ), officially the Great Qing, was a Manchu-led imperial dynasty of China and an early modern empire in East Asia. The last imperial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more ''banchan'' there will be. Jeolla Province is particularly famous for serving many different varieties of ''banchan'' in a single meal. The basic table setting for a meal called ''bansang'' usually consists of ''bap (food), bap'' (, cooked rice), ''guk'' or ''guk, tang'' (soup), ''gochujang'' or soy sauce, ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (), ''5 cheop'' (), ''7 cheop'' (), ''9 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulmandu
''Mandu'' (), or mandoo, are dumplings in Korean cuisine. * ''Mandu'' can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. ''Mandu'' were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as ''pojangmacha'' and ''bunsikjip'' throughout South Korea. Names and etymology The name is cognate with the names of similar types of meat-filled dumplings along the Silk Road in Central Asia, such as Uyghur ''manta'' (), Turkish ', Kazakh '' mänti'' (), Uzbek ', Afghan ', and Armenian '' mantʿi'' (). Chinese '' mántou'' ( zh, t=饅頭, s=馒头, first=t) is also considered a cognate, which used to mean meat-filled dumplings but now refers to steamed buns without any filling. ''Mandu'' can be divided into ''gyoja'' () type and ''poja'' () type. In Chinese, the categories of dumplings are called ''jiǎozi'' ( zh, t=餃子, s=饺子, first=t) and ''bāozi'' () respectively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyongyang Manduguk
''Mandu-guk'' * () or dumpling soup is a variety of Korean soup ('' guk'') made by boiling ''mandu'' (dumplings) in a beef broth or anchovy broth mixed with beaten egg.Manduguk at History According to the 14th-century history text '''', ''mandu'' had already been introduced via Central Asia during the period. ''Mandu'' was called ''sanghwa'' () or ''gyoja'' () until the mid- |
The Hankyoreh
''The Hankyoreh'' () is a centre-left liberal daily newspaper in South Korea. It was established in 1988 after widespread purges forced out dissident journalists, and was envisioned as an alternative to existing newspapers, which were regarded as unduly influenced by the authoritarian government at the time. When it launched, it claimed to be "the first newspaper in the world truly independent of political power and large capital." As of 2016, it has been voted as the most trusted news organization by Korean journalists for nine consecutive years but is also the least influential news outlet by the survey. It has online editions in English, Chinese, and Japanese. History The newspaper was originally established as ''Hankyoreh Shinmun'' () on 15 May 1988 by ex-journalists from '' The Dong-A Ilbo'' and '' The Chosun Ilbo''. At the time, government censors were in every newsroom, newspaper content was virtually dictated by the Ministry of Culture and Information, and newspape ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese () or brawn is a meat jelly or terrine made of meat. Somewhat similar to a jellied meatloaf, it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder. Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation and ingredients. A version pickled with vinegar is known as ''souse''. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made this way we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyongyang Naengmyeon
''Naengmyeon'' * (, in South Korea) or ''raengmyŏn'' (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, ''memil'') but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (, ). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea. In modern times, the ''mul naengmyeon'' () variant is commonly associated with and popularly consumed during the summer; however, it was historically a dish enjoyed during winter. History According to the 19th-century historical text ''Dongguksesigi'' (), ''naengmyeon'' has been made since the Joseon period. Originally a delicacy in northern Korea, especially in the cities of Pyongyang () and Hamhung (), ''naengmyeon'' became widely popular throughout Korea in both North and South Korea after the Korean War. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi Mari
''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ''guk''. It is one of the most basic components in a Korean meal, along with ''bap'' (밥, rice), and ''banchan'' (반찬, side dishes). In Korean table setting, ''guk'' is served on the right side of ''bap'' (rice), and left side of ''sujeo'' (수저, a spoon and chopsticks). ''Guk'' is a native Korean word, while ''tang'' is a Sino-Korean word that originally meant "boiling water" or "soup". ''Tang'' has been used as an honorific term in place of ''guk'', when it denotes the same meaning as ''guk'' as in ''yeonpo-tang'' (연포탕, octopus soup), '' daegu-tang'' (대구탕, codfish soup), or '' jogae-tang'' (조개탕, clam soup). Generally, the names of lighter soups with vegetables are suffixed with ''-guk'', while heavier, thicker soup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gukbap
''Gukbap'' () is a Korean cuisine, Korean dish made by putting cooked rice into hot soup or boiling rice in soup. It is commonly served in a ''ttukbaegi''. Whereas soup and rice is generally eaten separately in Korea, in ''gukbap'', rice is expected to be mixed into the soup. With ''jumaks'', ''gukbap'' became popular especially in the late Joseon period. Origin The first record of ''gukbap'' in literature is in the "Journal of Royal Secretariat" (Seungjeongwon ilgi, ''Seungjeongwon Ilgi''). The journal stated that female physicians recommended the dish to Sukjong of Joseon, King Sukjong due to its heartiness. During the Joseon period, gukbaps were served in ''jumaks'', taverns for merchants. As ''jumaks'' began to develop along roadside areas, gukbap was given the name ''janggukbap'': ''gukbap'' sold in ''jangsi'' (markets). Illustrations of gukbap being served in jumaks can be seen in Gim Hongdo, Gim Hong-Do's paintings from the Joseon Dynasty. In the art piece, a barmaid i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dongchimi
''Dongchimi'' () is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name ''dong'' () and ''chimi'' (, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season. ''Dongchimi'' is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). Although it can be made at any time of the year, it is usually made during the '' gimjang'' season. The northern regions, particularly Hamgyong Province and Pyongan Province in North Korea, are particularly famous for their ''dongchimi''. The clear and clean taste of the watery ''dongchimi'' is used as a soup for making ''dongchimi guksu'' (동치미국수 cold noodle soup made with ''dongchimi'') and ''naengmyeon'', or served with ''tteok'' or steamed sweet potatoes to balance out the rich flavors. Ingredients Radish is the most important ingred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and '' jeotgal'' (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include ''baechu-kimchi'', ''kkakdugi'', '' chonggak-kimchi'', and '' oi-sobagi''. Traditionally, winter kimchi, called '' gimjang'', was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
