Korean Barbecue Beef 불고기

Author: Savory Sweet Life

Recipe type: Main

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 4

An easy recipe for Korean Barbecue Beef.

Ingredients

• 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
• ⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.
• 3 Tbl white sugar
• 1 Tbl sesame oil
• 3 cloves of garlic, minced
• ¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
• 2 green onions including the white parts, finely sliced into small pieces
• 2 Tbl toasted sesame seeds
• ¼ tsp of red pepper flakes
• 2 pinches of black pepper
• optional ¼ tsp. of ginger, finely minced

Instructions

1. Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!

http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/

RITES OF PASSAGE AND CEREMONIAL FOODS

1. Birth and Samchil day

The 21st day after a baby's birth is called samchil day. This is probably because the number seven (chil in Korean) was considered lucky. 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.



2. Baekil

Baekil is an occasion marking the 100th day after a baby is born. One hundred is a number symbolic of completeness and maturity; therefore, baekil is an occasion for congratulating a baby on completing this phase and wishing him or her continued growth and good health for the future.

At a baekil celebration, a table is set with a bowl of plain rice, seaweed soup with beef broth and green vegetables. Steamed white rice cake, glutinous millet dumplings rolled in red bean powder and songpyeon (half-moon shaped rice cake) in five different colors are also prepared. On this day, congratulatory foods were shared with others. In particular, it was believed that rice cakes prepared for baekil should be shared with one hundred families in order for the baby to be blessed with good health and longevity. The families who offered rice cakes would in turn give a bundle of white cotton thread or rice instead of returning the dish empty. White cotton thread and rice signify longevity and wealth.


3. Baby's First Birthday

On a baby's first birthday, people pray for his or her longevity, fortune, and success. A new outfit is made for the baby and a table is set mainly with various rice cakes and fruit for doljabi. On a first birthday, plain rice is served in a rice bowl and seaweed soup in a soup bowl, both newly prepared for the baby. Green vegetables and fruit are also served. Steamed white rice cake and millet dumplings are an essential part of the celebration. The fruit is selected to create a colorful arrangement. Various foods and a variety of items are placed on a table to allow the baby to reach for the item of his or her preference in a unique ceremony called doljabi. The baby's destiny may be told based on the item that is picked up by the baby. For a baby boy, rice, a bundle of white thread, a book, paper, and bow and arrow are placed on the table. For a baby girl, a pair of scissors, needles and a ruler are laid out instead of a bow and arrow.




4. Wedding ceremony

The wedding ceremony is one the most important events in one's life, marking the uniting of a man and a woman as husband and wife. According to tradition, before the wedding the bridegroom's family sends a box containing chaedan (wedding presents sent by the bridegroom's family for the bride's family) and a written marriage oath to the family of his bride. This box is called ham. Once the ham arrives at the bride's house, it is placed atop a rice-cake steamer in which bongchaetteok (steamed glutinous rice cake sprinkled with red bean powder) are prepared. At the center of the top layer, seven jujubes are placed in a radiant shape. Bongchaetteok is prepared to wish the couple a relationship that is as fast and tenacious as the glutinous rice that is made from. The rice cake is shaped in two layers to symbolize a couple. The red beans are to ward off misfortune whereas the seven jujubes represent seven sons to wish the couple many sons and prosperity.

A wedding ceremony is performed at the bride's house involving a ritual performed by the bride and bridegroom. Guests at the reception are served noodles. On the following day, the bride and bridegroom go the bridegroom's house and the bride formally greets his parents and other senior members of the family for the first time. This is called pyebaek. Although there are slight variations across regions, jujubes, chestnuts, beef jerky, and alcoholic beverages are usually served. Although the traditional wedding ceremony is not performed today, pyebaek is still practiced.




5. The sixtieth birthday

The sixtieth birthday is referred to as hoegap, and the children normally hold a banquet for their parents to celebrate the occasion. "Hoegap," or anniversary, means a return to the year one was born. The occasion is also called hwangap or hwagap, as the parts of the character hwa (華) that add up to 61. (In Korea, age is counted as portions of years lived and not full years elapsed since birth, so 60 is counted as 61.)
A sumptuous table of food is prepared for the sixtieth birthday banquet. Because high piles of foods are placed on the table, it is called gobaesang (a table of high piles) or mangsang (a table to gaze at). A sumptuous table is also set for a wedding ceremony or a seventieth birthday. This is the most extravagant of Korean table-settings. Fresh fruit, pan-fried fish, dried beef or fish, rice cakes, traditional Korean baked goods and many other foods are piled in 30-60 centimeter-tall round stacks, which are then placed in 2-3 colorful rows.


6. Memorial services

Memorial services are rituals held by descendants in memory of the deceased. Koreans hold rituals on the anniversary of an ancestor's death, New Year's Day, and Chuseok (Korean Thanksgiving) to express gratitude for their blessings and to pay their respects. The foods prepared for these rituals are not extravagant. On New Year's Day, tteokguk (rice cake soup) is prepared, and on Chuseok, taro soup and songpyeon are served. The assortment of dishes and their arrangements vary from family to family and according to region. Common offerings include alcoholic beverages, fruit (both fresh and dried), dried beef, and fish. Again, rice cakes are a standard food which are prepared with mung bean powder or husked red bean powder sprinkled on top.

LOCAL FOOD

① Seoul


Seoul has been a capital city for over six hundred years, since the early Joseon Dynasty, and the tradition of the food culture of the royal court has survived and had a great influence on the food culture of the noble class and the middle class. Families of high-ranking officials prepared dishes based on the foods of the royal court. Naturally, the food of the nobility and of the royal court have many things in common. The nobility also stressed formality due to the influence of Confucianism. However, true-born Seoulites are frugal and don't cook excessive amounts. Instead, they prepare a great variety of dishes and make them look attractive by preparing the foods in small and appealing shapes. Food in the Seoul area is showy and includes splendid dishes such as sinseollo, gujeolpan (platter of nine delicacies) and tangpyeongchae (mung bean jelly mixed with vegetables and beef), which are decorated using garnishes in five different colors, such as paper-thin slices of fried egg, sliced chili peppers and manna lichen. Food is often seasoned with salted shrimp juice but moderately salted. A variety of side dishes are enjoyed, including dried salted fish and pickled vegetables. Rice served in broth, such as seolleongtang (ox bone soup) and gomtang (thick beef bone soup), is popular in Seoul. The origin of seolleongtang (ox bone soup) is the royal plowing ritual held in February at the Seonnongdan alter outside of Dongdaemun in the Joseon Dynasty. In addition, envoys and high-ranking officials returning from China brought with them pots set over a burner in which all sorts of delicacies were placed and boiled. This was called yeolgujatang, which is referred to as sinseollo (royal hot pot) today.



② Gyeonggi Province

The food of Gyeonggi Province is modest but diverse. Except for dishes enjoyed in the Gaeseong area, the food is generally plain and simple. The dishes are moderately salted and similar to the food of the Seoul area. Spices are used in moderation. The barbecued beef ribs of Suwon gained popularity when cattle traders from all over the nation gathered at the cattle market that had existed since the Joseon Dynasty and barbecued rib restaurants started to open in Suwon. In the Gaeseong area, joraengi rice cake soup, a soup cooked with long, white rice cakes cut in the shape of caterpillars with a wooden knife, and yakgwa, a blend of flour, sesame oil, alcohol, ginger juice and salt pressed thin and cut in squares, deep fried and coated with starch syrup, are popular foods.


③ Chungcheong Province

Although the western coastal area has a rich supply of seafood, fresh fish was scarce in the northern region and inland areas. Long ago, only salted or dried seafoods were enjoyed in these regions. In the mountainous sections of the northern inland, wild vegetables and mushrooms are readily available, and dishes using these as their main ingredients are well known. Bean paste is often used to season food. The food is not lavish and seasonings are used sparingly in order to preserve the natural flavor of ingredients. In winter, beans are boiled and stored in a wooden box or basket for two or three days. When a sticky paste is formed, the beans are ground and seasoned. This is used to cook cheonggukjang (thick soybean paste soup) by adding bean curd or kimchi. Olgaengi, a freshwater shellfish found in clear and shallow brooks, is used in soups and bean paste stew or boiled and seasoned to be served with drinks. Oysters caught offshore of Seosan are rinsed with seawater and salted. After being stored for about two weeks, they are seasoned in fine chili powder. This is called eoriguljeot.


④ Gangwon Province

In Gangwon Province, dry-field farming is more common than rice cultivation. Therefore, corn, buckwheat and potatoes are the main products of the region. In the past, acorn and wild vegetables were consumed to relieve famine, although they are often used as fancy dishes today. By the East Sea, pollack, squid and seaweed are abundant and processed into dried pollack, dried squid, dried seaweed, salted pollack roe and salted pollack intestine. Potatoes can be served steamed or fermented to produce starch, which is used to make noodles, sujebi (soup with pulled dough morsels), porridge and songpyeon (half-moon rice cake). Buckwheat dough is pan-fried and made into rolls filled with seasoned radish. This is called buckwheat chongtteok. The original buckwheat noodle is prepared by mixing buckwheat powder with hot water, pressing the dough through a noodle frame and topping the noodles with radish kimchi and seasoned chili paste. However, this is better known as Chuncheon makguksu (Chuncheon style buckwheat noodles with vegetables) today, which is made with the liquid from water kimchi or pheasant broth.


⑤ Jeolla Province

In Jeolla Province, produce from the land, the ocean and the mountains are equally available and abundant. The ingredients are very diverse and the effort put into preparing dishes is unusually great. Therefore, the food of Jeolla Province is the most lavish and extravagant found anywhere in Korea. Every town, including Jeonju, Gwangju and Haenam, was home to members of the affluent noble class. They are towns of flavor and zest where the finest dishes of these households has been passed down from generation to generation. Since the climate is relatively warm in Jeolla province, the food is salty and strongly seasoned with salted fish, chili powder and spices. As a result, the foods are spicy, salty and pungent. Some examples are gatssam kimchi, godulppaegiji, salted fish, sliced dried octopus, boiled pork, fermented thornback and bibimbap (rice mixed with vegetables). Today, dolsot bibimbap (bibimbap in a hot stone pot) is known as Jeonju bibimbap (Jeonju style bibimbap). However, in the past, it was not served in a hot stone pot but in a brass bowl. In addition, Jeonju bean sprout soup with rice is a hot dish of rice boiled in a bean sprout soup and seasoned with salted shrimp. This is popular early in the morning as a soup for sobering up.
Hongtaksamghap is a combination of well-fermented thornback, slices of boiled pork and sour kimchi, usually served with rice wine.


⑥ Gyeongsang Province


As Gyeongsang Province has good fishing grounds in the South Sea and the East Sea, the region is rich in marine products. Nakdong River, which meanders through North and South Gyeongsang Province, features a large volume of water and creates fertile agricultural land, which in turn provides abundant agricultural products. The food of the region is generally spicy and salty, and pungent and sweet as well. The dishes are not excessively decorated or lavishly adorned; they appear plain and modest. However, herbs and Chinese pepper are added to create a unique aroma. Fresh fish caught in the ocean are consumed raw as sashimi or cooked in soups or served steamed or broiled. Bean paste is popular in Gyeongsang Province. Makjang and dambukjang in particular are often enjoyed. In Jinju bibimbap (also known as hwaban), Andong sikhae, Dongrae pajeon (seafood and green onion pancake) and loach soup are well known.


⑦ Jeju Island

As Korea's southernmost island, Jeju Island features a warm climate. Several unique species of fish are caught offshore there. The residents of sea villages used to fish and female divers would catch fish underwater. In mountain villages, mountains were reclaimed for farming and mushrooms, wild plants and ferns were collected at Hallasan Mountain. Rice production is scarce. Instead, bean, barley, millet and sweet potatoes are cultivated in abundance. Tangerines, abalone and breams are the most well-known specialty products. The diligence and modesty of Jeju residents are reflected in their food. They don't prepare food in large quantities. Seasonings are not used much and the food is relatively salty. Jeju Island has traditionally been a famous center of abalone harvesting. These can be enjoyed raw in the form of sashimi. Abalone porridge, which is cooked by stir-frying rice that has been soaked in water with sesame oil, boiling the rice after adding water and bluish fresh intestines and adding sliced abalone, is a delicacy with a unique aroma and a bluish color. Buckwheat powder is made into a soft dough and pan-fried in paper-thin slices, then made into rolls filled with white radish slices. This is called bingtteok, a local dish of Jeju Island that is central to rituals and banquets.

KIMCHI, THE FUNDAMENTAL KOREAN FOOD

In Korea, there is a saying "gimjang (kimchi for winter use) is half of one's winter provisions." No matter how sumptuous a banquet may be, a banquet spread without kimchi is unimaginable. Just like rice, another staple, kimchi is an indispensable food to all Koreans, rich and poor alike.
Since the Joseon Dynasty, preparing kimchi for the winter was an enormous domestic event. As many as 100-150 cabbages were prepared at once. As gimjang season approached, relatives and neighbors would consult with each other to avoid the overlapping of gimjang days among different families. In gimjang season, it was customary to help each other out by lending a hand to one another. However, over time, and in recent decades in particular, buying ready-made kimchi ceased to be unusual or odd. There is a book from the old days that mentions that depending on others for kimchi and jang (soy sauce and bean paste) was embarrassing. In Joseonmussangsinsigyorijebeop (a cookbook from 1943), it says, "To Koreans, kimchi is next to rice. No matter how sumptuous a feast may be, it cannot be complete without kimchi. Our palate is also accustomed to kimchi; it cannot go without it. It is indeed precious. Among things we ask of others, asking for jang and kimchi is a huge embarrassment."

Ingredients used in kimchi (cabbage, spices, etc.)

History of kimchi
Kimchi was created after people began farming and producing grains as a staple of their diets. When vegetables, which couldn't be preserved, were pickled in salt or mixed with soy sauce, bean paste or spices, new tastes and aromas were created and storage became possible. This is none other than kimchi. The kimchi of the Goryeo Dynasty probably did not contain salted fish or meat because chili was not available yet. Although the term "kimchi" was used, it must have been different from today's kimchi: vegetables sprinkled with salt, mixed with spices such as garlic and preserved. It would be in the form of dehydrated vegetables soaked in salty water or placed in ample salty water like dongchimi (watery radish kimchi). This was given the unique name of chimchae, which later evolved to become timchae, dimchae, and kimchae, and then finally "kimchi" as we know it today.


Ingredients of kimchi
Geographically, Korea stretches from south to north, and there is great variation between the foods of the southern and northern regions. In the northern region, because of the lower temperatures, less salt was used and the spices were light and mild, which allowed the preservation of the freshness of vegetables. On the other hand, the food of the southern region is saltier. Simply adding a great deal of salt would not be very palatable, so salted fish was often used or meat stock was added. In particular, since salted fish was often used, sufficient garlic, ginger and chili powder were added to offset the smell of salted fish and to prevent the kimchi from becoming overly fermented by the salted fish. A paste made of glutinous rice was also mixed into kimchi to create the thick and rich taste of fermentation. In the Gyeongnam and Honam areas, salted anchovies are mostly used, while the central region favors salted croakers and shrimp. On the eastern coast, hairtail and mackerel are used in kimchi. Therefore, the kimchi of the northern region is watery, mild and fresh while that of the southern region has a reddish color, a stronger flavor and almost no liquid. The cabbage and juice of kimchi made in the central region is tinted with clear, pinkish red, like a bashful bride.
In spring, summer and fall, kimchi is made with the vegetables available in each season, such as young radish, young cabbage, cucumber and leek. Although radish and cabbage are the main ingredients of kimchi, various other greens and spices such as chili, scallions, garlic and ginger and salted fish are added. Whole cabbage kimchi is the most common, universal kimchi today.


Types of kimchi


Kimchi is relatively easily prepared without requiring a long fermentation period. There are a variety of kimchis: nabak kimchi (radish water kimchi), oi sobagi (stuffed cucumber kimchi), yeolmu kimchi (young summer radish kimchi), gat kimchi (leaf mustard kimchi), pa kimchi (green onion kimchi), yangbaechu kimchi (western cabbage kimchi), gul kkakdugi (diced radish kimchi mixed with oysters), and others. In order to ensure a supply of vegetables in the cold winter, whole cabbage kimchi, bossam kimchi (wrapped kimchi), dongchimi (watery radish), godeulppaegi kimchi (Korean lettuce kimchi) and seokbakji, which can be preserved for a long period of time, are prepared. In addition, the ingredients and spices, recipes and preparation time vary greatly depending on the region, customs, preference and season, and accordingly, its flavors are tremendously diverse.
Although somewhat less common than regular cabbage kimchi, one of the main types of kimchi for gimjang was seokbakji. It was prepared by mixing slices of salted cabbage, radish and cucumber with salted fish.
In particular, in the royal court, jeotgukji, songsongi and dongchimi were always placed at the table of a king. Songsongi was called kkakdugi (diced radish kimchi) by commoners, but lady attendants in the palace didn't pronounce fortes and spoke softly without opening their mouths very wide, so they called it songsongi. Jeotgukji is a watery cabbage kimchi that contains a lot of salted fish.
Among the various types of kimchi, there is jang kimchi, which is seasoned not with salt but with soy sauce. Radish and cabbage is cut into small chunks and pickled in soy sauce. They are then mixed with various spices, pear, chestnuts, pine nuts, manna lichens and shiitake mushrooms and ample water is added. This was prepared mostly by the royal court or wealthy families in the Joseon Dynasty. It was not a common food due to the luxurious ingredients, but it was served with a bowl of rice cake soup on New Year's Day or at a formal banquet. Well-prepared gimjang was seokbakji. It was prepared by mixing slices of salted cabbage, radish and cucumber with salted fish.

Kimchijeon (pan-fried kimchi)

In particular, in the royal court, jeotgukji, songsongi and dongchimi were always placed at the table of a king. Songsongi was called (diced radish kimchi) by commoners, but lady attendants in the palace didn't pronounce fortes and spoke softly without opening their mouths very wide, so they called it songsongi. Jeotgukji is a watery cabbage kimchi that contains a lot of salted fish. Entre las diferentes clases de kimchi, elAmong the various types of kimchi, there is jang kimchi, which is seasoned not with salt but with soy sauce. Radish and cabbage is cut into small chunks and pickled in soy sauce. They are then mixed with various spices, pear, chestnuts, pine nuts, manna lichens and shiitake mushrooms and ample water is added. This was prepared mostly by the royal court or wealthy families in the Joseon Dynasty. It was not a common food due to the luxurious ingredients, but it was served with a bowl of rice cake soup on New Year's Day or at a formal banquet. Well-prepared jang kimchi was a great delicacy as the color and flavor of soy sauce created a perfect harmony. On a cold winter day, it is a great joy to sit in a warm room heated by ondol (traditional Korean room) and enjoy a bowl of dongchimi with crushed ice floating on top. There is a proverb that says "nobody is willing to offer a piece of rice cake, but you are already sipping kimchi juice" (similar to "don't count your chickens before they hatch"). Watery dongchimi is a perfect accompaniment to rice cake. Although dongchimi is a simple kimchi made of radish fermented in salty water, various spices, fruits such as pear and citron, leaf mustard and seaweed are added to enhance its flavor and smell. In order to prepare dongchimi, small and nicely-shaped radishes must first be selected. Then, their stems are removed and the radishes are carefully washed. After salting them evenly by rolling the radishes in salt, they are neatly placed in a jar and stored overnight. The white part and roots of a green onion and ginger and garlic are sliced thinly and combined in a small sack before placing it in the jar. Then, salted water is poured into the jar and fermented chili is added. It is ready to eat after about ten days. When pear, citron, seaweed or leaf mustard is added, it smells better and tastes particularly refreshing.
Koreans don't just eat kimchi on its own; there are also various dishes that can be prepared with kimchi, such as kimchi-jjigae(kimchi stew) and pan-fried kimchi. Kimchi stew, made of overly fermented kimchi and pork, and kimchi pancakes, which is made by mixing slices of kimchi with a flour dough and pan-frying it, have also become major dishes of Korea.
As a naturally fermented food, kimchi is rich in vitamins and minerals. Supplementary ingredients such as garlic, ginger and chili also provide various nutrients. Kimchi also has a high dietary fiber content and stimulates the bowels. It also helps lower sugar and cholesterol levels in the human body. Kimchi is a healthy food that helps promote the body's physiological functions and that can prevent geriatric diseases such as diabetes, heart disease and obesity.
Recently, many Asians in Japan and Taiwan have been enjoying Korean kimchi. We all hope kimchi, which is a good representative of Korea's profound culture and is highly nutritious, will continue to spread around the world.

SPECIAL FOOD FOR SEASONAL OCCASIONS

Foods enjoyed on festive days and in particular seasons Foods for special occasions include festive foods that were enjoyed on holidays in particular months and seasonal dishes prepared with foods produced in the current season. Throughout the year, Korean ancestors prepared different foods for each holiday and enjoyed fresh foods grown in the spring, summer, fall and winter. Days with odd-numbered dates falling in the same-numbered month were considered festive days. These include Danil (Jan. 1), Dansam (Mar. 3), Dano (May 5), Chilseok (July 7) and Junggu (Sept. 9) in the lunar calendar. Today, New Year's Day, Daeboreum (Jan. 15th according to the lunar calendar), Hansik ("cold food" day, the 105th day after the winter solstice), Dano, Sambok (the hottest period of summer), Chuseok (Thanksgiving Day), and Dongji (winter solstice) are observed as meaningful customs, and we renew their meaning each year. On New Year's Day, all Koreans start the day with tteokguk (sliced rice cake soup), and wish for health, happiness and good luck. On Daeboreum, we eat ogokbap (boiled rice mixed with five grains), dried vegetables and nuts and ask for a successful year filled with vigor and good health. On Chuseok, we thank our ancestors for the joy of the harvest and fruit-bearing. We share our pleasure with others by preparing and sharing various dishes cooked with freshly harvested produce. On Dongji, we cook red bean porridge to ward off bad luck. Similar seasonal foods were enjoyed by both royals and commoners and throughout different regions. Festive days in Korea are mostly seasonal customs related to monthly farming events. The seasonal customs of the Joseon Dynasty are described in detail in books such as Dongguk Sesigi, Kyeongdo Japji and Yeolyang Sesigi.

[Festive foods and seasonal foods]

Holidays and divisions of the year Various foods Jan New Year's Day Tteokguk (sliced rice cake soup), dumpling, slices of boiled meat, pan-fried dishes, raw beef, neureumjeok (beef and vegetable skewer), tteokjjim (rice dumpling stew), japchae (glutinous noodles mixed with stir-fried vegetables), cabbage kimchi, jang kimchi (kimchi pickled in soy sauce), yaksik (sweet rice cake), jeonggwa (fruit jam), gangjeong (fried grains mixed with honey), sikhye (sweet drink made of rice), sujeonggwa (fruit punch) Daeboreum Boiled rice with five grains, dried laver, nine kinds of seasoned vegetables, yaksik, yumilgwa (oil and honey pastry), wonso byeong (rice cake balls), nuts, nabak kimchi (water kimchi) Feb Junghwa Rice wine, fresh fruits, beef jerky, jeolpyeon (thin, plain rice cake), yumilgwa Mar Samjit Rice wine, fresh fruits (chestnuts, jujubes, dried persimmons), dried beef/fish, jeolpyeon, yumilgwa Apr Chopa(Buddha's birthday) Neutitteok (rice cake), ssuktteok (rice cake), yangsaek juak (pan-fried rice cake in two colors), fresh fruit, fruit punch, anchovy or sea bream sashimi, dropwort rolls, steamed sea bream May Dano (May 5th) Jeungpyeon (fermented rice cake), surichitteok (rice cake), fresh fruit, cherry cake, cherry punch, jehotang (sweet soft drink), herring dumplings, herring soup Jun Yudu (June 15th) Cold dumplings, sesame soup, fish dumplings, eochae (cooked fish), gujeolpan (flour wraps with nine different toppings), milssam (flour wraps), fresh fruit, hwajeon (pan-fried dough topped with petals of balsam, persimmon flower and cockscomb), Korean bramble punch, barley sudan (sweet cake), tteok sudan (sweet cake) Jul Chilseok (July 7th) Sesame rice cake, milseolgi (white rice cake), juak (pan-fried rice cake), gyuasang (steamed dumpling), tteokguk, sesame soup, chicken soup, eochae, fresh fruit (yellow melon), yeolmu kimchi Sambok Yukgaejang (spicey beef soup), roasted carp, cucumber kimchi, jeungpyeon, peach punch, gujang, blowfish porridge Aug Hangawi (August 15th) Torantang (taro soup), steamed chicken, mushroom skewers, japchae, freshly harvested rice, dried laver, seasoned vegetables, fresh fruit, songpyeon (rice cake), chestnut danja (chestnut balls), pear punch, baesuk (seasoned pear) Sep Jungyang (Sep. 9th) Gamgukjeon (pan-fried dough with chrysanthemum petals), chestnut danja, fruit punch (citron, pear), fresh fruit, chrysanthemum wine Oct Muo Musirutteok (rice cake mixed with radish), gamgukjeon, muobyeong (rice cake), citron punch, fresh fruit Nov Dongji Red bean porridge, dongchimi (water kimchi), fresh fruit, gyeongdan (rice cake balls), sujeonggwa, jeonyak (herbs mixed with honey) Dec Geumeum (last day of month) Golmubyeong (rice cake), juak, jeonggwa, various fruits, sikhye, sujeonggwa, tteokguk, dumplings, goldongban (rice mixed with vegetables), wanjatang (meatball soup), various stews, jang kimchi

▣ Spring Foods

Tangpyeongchae, enjoyed in late spring, is a mix of green bean jelly, pork, dropwort and dried laver seasoned with soy sauce and vinegar. Tangpyeong means maintaining one's balance. King Yeongjo allegedly created Tangpyeongchae out of a strong desire for balance among parties. Suran, soft-boiled eggs, tastes very good when dipped lightly in soy sauce seasoned with vinegar. Jogiguk is a soup made with short-necked clams and croakers. Hadon means blowfish. A bowl of soup cooked with blowfish and dropwort and seasoned with oil and soy sauce tastes excellent when it is prepared before the peach flowers wither. Domijjim (steamed sea bream) was prepared at the time when the fish were at their most flavorful. It was also called seunggiaktang, which means the dish was so delicious that it was more enjoyable than a party with the gisaengs (Korea's Geishas). Seoyeojeungsik consists of steamed hemp dipped in honey. It is served on a plate with fresh fruit. Various types of rice cakes are prepared. In the book Dongguk Sesigi, rice cake dough is rolled into small balls, stuffed with red bean paste, dyed in five different colors and threaded onto a string. This is called whanbyeong, which means beaded rice cakes. In addition, rice cakes tinted blue, white or pink were shaped into half-moons. Five small ones of them or two or three big ones are sometimes linked together, which is called sanbyeong. This is similar to what we call gaepitteok today. A larger five-colored rice cake is called majebyeong. Sirutteok (layers of steamed rice cake) made with glutinous rice and topped with jujube is another seasonal food eaten in spring.

▣ Summer Foods

Gijutteok is a rice cake enjoyed in summer. It is prepared by mixing rice flour with liquor and then steaming the fermented dough. In summer, hwajeon (pan-fried dough with petal toppings) is prepared by placing yellow rose petals on top of round, flat biscuits of glutinous rice dough. Eochae is a cooked fish dish. White fish meat is shredded into small pieces, sprinkled with starch and boiled lightly in hot water. When served, it is decorated with cucumber, manna lichens and paper-thin strips of fried egg. Eomandu is a dumpling prepared with fish instead of flour dough. A beef stuffing is wrapped with thin slices of white fish meat. It is steamed and served with soy sauce seasoned with vinegar. Dropwort rolls are prepared by boiling dropwort or soft scallions in hot water and forming each strip into a roll. Served with seasoned hot pepper paste as a sauce, it makes a perfect side dish for liquors. Flour noodles are added to sesame soup and adorned with shredded squash and small strips of chicken. Seaweed is boiled in chicken soup and then mixed with flour noodles. Sliced squash is coated with flour and whipped eggs and pan-fried. Heads of croakers are cooked to make jijimi (a stew). Yellow melons are regarded as the best fruit to eat to cool off in the summer heat. In the royal court, rice dumplings left over from New Year's Day are soaked in water to make tteokguk. Winter foods are enjoyed in summer to chase away the heat.

▣ Fall Foods

In fall, the harvest is at its peak and the new crop of the year is rich, as are the hearts of the people. Chuseok is also called Gabae or Hangawi. In rural areas, lunar New Year's Day and Chuseok are considered as the most important holidays. As it is the season when five different grains are fully grown, fruits are ripe and vegetables are abundant, new grain liquors are brewed from the fresh crops. Fresh fruits are picked and offerings for ancestors are prepared to be used in a rite. This is called the Chuseok rite. Festive foods for Hangawi include songpyeon (stuffed rice cake), torantang (taro soup), various seasoned vegetables and galbijjim (rib stew). Rice cakes such as singwabyeong, mulhobaktteok, musirutteok, bam danja (chestnut balls) and jujube injeolmi (sticky rice cake), which are adorned with freshly harvested fruits such as chestnut, jujube and persimmon before being steamed, are also special dishes. Songi sanjeok, prepared by skewering songi (pine mushrooms) and beef, is another delicacy enjoyed in fall.

▣ Winter Foods

Dongji (the winter solstice) is the longest night and shortest day of the year. Meaning "a day that ushers in the following year," Dongji was also called ase (sub-year) or "little New Year's Day." At the homes of commoners, porridge was cooked using red beans. Glutinous rice powder was rolled into small balls to be added to the porridge, which is served with honey. Offering the first harvest of the season to one's ancestors and spreading red bean porridge on doors were popular customs that were believed to keep evil spirits away. These days, Koreans eat a bowl of red bean porridge to ward off evil spirits. Festive foods for Dongji included red bean porridge, jeonyak (a mixture of herbs, honey, sugar and pepper), sikhye (a sweet dessert made with rice), sujeonggwa (a fruit punch) and dongchimi (water kimchi). Jeonyak was offered to the king on Dongji, and then distributed to his followers. To prepare jeonyak, gelatin is dissolved, herbs (dried ginger, dried cloves, etc.) are ground into a fine powder and jujubes are boiled and passed through a sieve. These are mixed with honey and boiled for a long time to make them harden into a jelly. It is actually a kind of herbed jelly. It is known to protect our bodies from the cold throughout the winter. Nanrohoe is a seasonal food enjoyed in urban areas. When the weather becomes cold, people gather around a large stove with a stew pot on top. They stir-fry marinated meats and add broth to the pot and let it boil. Sinseollo originally meant a pot and stove in one. In this pot, various meats and vegetables were neatly arranged and a broth added for simmering. It is also called yeolgujatang or guja, which means "pleasing to the mouth." Naengmyeon (cold noodles) is one of favorite seasonal choices in winter. In the late Joseon Dynasty, King Gojong was especially fond of noodles and he enjoyed naengmyeon as a nighttime snack. Since King Gojong didn't like spicy foods, the only garnishes on the noodles were slices of boiled meat, pear and pine nuts. Instead of beef stock, the noodles were added to dongchimi (water kimchi) with a lots of pear, which gave the noodles a very sweet and refreshing flavor.

SEASONINGS AND STYLE OF KOREAN FOOD

When cooking, we use various ingredients to create the distinctive flavor of each dish while preserving the individual taste of each food used. We call these ingredients seasonings.

In Chinese characters, “seasonings” is written as yangnyeom, which means “many things mixed equally in the hope that they may be beneficial to the body just as medicines are.” Basic seasonings can be grouped into five categories: salty, sweet, sour, spicy and bitter. Depending on the food, condiments are added to create a distinct flavor. Aromatic condiments emit a good scent or produce a spicy, bitter or nutty flavor. Their unique aromas eliminate or offset any unappetizing food odor and enhance the taste of food. Basic seasonings used in Korean cooking include salt, soy sauce, hot pepper paste, soybean paste, vinegar and sugar. As for aromatic seasonings, ginger, mustard, pepper, hot pepper, sesame oil, perilla oil, sesame, green onion, garlic and Chinese pepper are used. A Korean dish is usually prepared using at least five or six different condiments, thereby offering a unique flavor not found in other countries.

Soy sauce and soybean paste are unique bean-based fermented foods of Korea, and important condiments for seasoning. Gan in ganjang (Korean for soy sauce) refers to the salty taste, while doen in doenjang (Korean for soybean paste) indicates its denseness. Traditionally, soybeans are boiled thoroughly in late autumn and shaped into blocks called meju. They are then kept in a warm place to ferment and dry. After the lunar New Year, they are soaked in a large jar of salted water to make jang. Once the jang is fully fermented, the liquid is separated and collected for use as soy sauce, while the solids are drained, seasoned with salt and sealed in jars to be used as soybean paste. To make hot pepper paste, glutinous rice powder is kneaded and steamed, then mixed with meju powder. When the mix thins, hot pepper powder and salt are added for seasoning. It is then stored to allow it to ferment. Depending on the region, regular rice, flour or barley is used instead of glutinous rice. When making meju specifically for hot pepper paste, rice powder is sometimes added to boiled beans and mild sauce is used as seasoning instead of salt. Different types of soy sauce are used in cooking depending on the dish. For soups, stews and vegetables, light-colored mild soy sauce is used. A dense soy sauce is favored for boiling, drying and pickling. Soy sauce is not only used in cooking; it is also mixed with vinegar or other seasonings and served as a sauce. When it is served with a pan-fried dish, dumplings or cold dumplings, vinegar is added to the soy sauce. When making a seasoned soy sauce for use in noodle dishes or grain-based jellies, hot pepper powder, minced green onion and garlic are usually added to enhance the flavor.

Soybean paste is mainly used in soups and stews. It is also a key ingredient in the paste that accompanies wrap dishes, served with lettuce wraps or pumpkin leaf wraps, and in paste cakes. Just like soybean paste, hot pepper paste is used in soups or stews. It is also used as a condiment for flavoring fresh or boiled vegetables or other boiled or broiled foods. Hot pepper paste is also mixed with vinegar and served with sashimi or boiled green onion rolls. Seasoned hot pepper paste is prepared for use in bibimbap (a bowl of rice mixed with vegetables) or noodles mixed with vegetables.

Gomyeong (a Korean name for garnishes) is used to decorate food to improve its appearance and color rather than its taste to stimulate people’s appetites by presenting attractive dishes. It is also called utgi (meaning “toppings” in Korean) or kkumi (“decorations”). Based on the five-element principle, red, green, yellow, white and black are the basic colors used. Korean cooking does not focus solely on taste, overlooking appearance. Korean food, which is decorated in five naturally occurring colors in consideration of attractiveness and health, is adorned with colorful garnishes in the noble spirit of suggesting that the food has been specially prepared just for you. It also seems to covey the subtle elegance appreciated by Koreans.

The natural color of each ingredient is made use of to adorn dishes. For red garnish, red peppers, shredded red peppers, jujubes and carrots are used. For white and yellow, eggs yolk and whites are separated and fried paper-thin on a greased pan. This is called jidan. Dropwort, small green onions, squash and cucumbers are used as green garnishes. Dropwort is neatly skewered, sprinkled with flour and dipped in whipped eggs and pan-fried on both sides just like jidan. This is called dropwort chodae. Manna lichen mushrooms, tree ears or shiitake mushrooms are used for black garnish. Minced manna lichen mushrooms are mixed with whipped egg whites to make jidan. Egg jidan is shredded to garnish vegetables or japchae (glutinous noodles mixed with stir-fried vegetables) or cut in rectangles or diamonds to be used as toppings in soup, stew or casseroles. Jidan is cut into different shapes to match the dish in which it is being served. Then meatballs are made by finely mincing lean beef, then adding seasonings and shaping the meat into small balls. They are coated lightly with flour and whipped eggs and cooked evenly on a greased pan. Meatballs are used as utgi in noodle dishes, casseroles or sinseollo (a fancy hot-pot boiled at the table). Nuts, including pine nuts, ginkgo nuts and walnuts, are also often used as garnishes.

OVERVIEW OF KOREAN FOOD

Korea has much in common with China and Japan in terms of dining style due to frequent cultural and historical exchanges. But over time, Korea has developed its own unique cuisines. Korea was once a primarily agricultural nation, and boiled rice has become Koreans’ stable food. Stable food and side dishes are clearly distinguished in Korean table settings. A traditional Korean meal consists of a bowl of rice and side dishes. Koreans use a wide arrange of ingredients such as meat, fish, vegetables and seafood with unique seasonings. As there are many ways to cook these ingredients, Koreans have developed diverse kinds of cuisines.

Boiled Rice, Staple of the Korean Diet Bap, or boiled rice, is the staple of Korean cuisine. Barley, millet, beans, and red beans are sometimes mixed with rice for special taste and nutritional value. Vegetables, seafood, and kimchi are also added to rice when cooking for a better taste. One of the most famous rice dishes is bibimbap, boiled rice mixed with seasoned vegetables and meat. Juk, or porridge, is grains boiled over time with a lot of water. Many varieties of juk exist, such as juk made of pine nuts, abalones, sesame, walnuts, and mung beans. Mieum is a thin porridge and Eungi is a thin starch porridge. Naengmyeon (buckwheat noodles in a cold broth), manduguk (dumpling soup), tteokguk (rice cake soup) are cuisines enjoyed in everyday life and on special occasions. These dished are also often enjoyed for lunch.

Guk (soup), Tang (thick soup), Jjigae (stew) A Korean table is never completed without soups such as guk, tang and jjigae which always accompany bowls of rice. They are made of a variety of ingredients such as beef, seafood, and vegetables, with seasonings such as salt, soy bean sauce, bean paste, and seafood fermented in salt. Soups that most frequently appear on Koreans’ tables include seaweed soup, bean paste soup, seolleongtang (beef and bone soup), yukgaejang (spicy beef soup). Jjigae, gamjeong, and jochi are similar to guk, but they are thicker in texture and stronger in taste. They are seasoned with bean paste, red pepper paste, and shrimp fermented in salt. Gamjeong refers to jjigae seasoned with red pepper paste. Jochi is the term for jjigae served during a royal meal. Casserole is a soup with seasoned meat and vegetables. It is boiled and cooked on the spot and shared by many people.

Namul (vegetable or wild-greens dishes) Namul, vegetable or wild-greens dishes, is one of the most basic side dishes in the Korean diet. While namul refers to both raw and cooked vegetables and wild-greens, it usually means cooked ones these days. Almost all kinds of seasonal vegetables and wild-greens are used for namul dishes. Koreans often skewer and dry the ingredients to use them when they’re out of season. There are different ways to cook namul according to the type of its ingredients. Vegetables with green leafs are parboiled and seasoned with combinations of salt, soy sauce, sesame seeds, sesame oil and garlic. Wild greens such as Chinese bellflowers are boiled and stir-fried with seasonings. Fresh seasonal vegetables are not boiled, but tossed in a sweet and sour seasoning.

Gui (grilled dishes), Sanjeok (beef and vegetable brochettes), Jijim (pan-fried dishes) Gui, or grilled dishes, first appeared in the Korean diet when Koreans began to use fire for cooking. Neobiani is a type of grilled dish served in royal cuisine. It is thinly sliced beef marinated in a bulgogi sauce (soy sauce, sugar, garlic, green onions, and sesame oil), and then grilled at the table over charcoal. Sanjeok is a grilled brochette made of seasoned meat, vegetables and mushrooms. There are many kinds of sanjeok according to their ingredients, such as sanjeok made of beef and vegetables, mushrooms, green onions and fish. Sanjeok brings beauty to the table as it is made by putting ingredients of many colors onto skewers. Jeon is a pan-fried dish. It is also called as Jeonyueo or Jeonyuhwa. These dishes include thinly sliced meats, fish, and vegetables that are coated in flour, dipped in egg and pan-fried. Some common pan-fried dishes include pan-fried summer squash, pan-fried fish, and pan-fried meat. Jijim is a small pancake made of flour batter pan-fried with various ingredients. Some popular pancakes include mung bean pancake, green onion pancake, and layers of thin wheat pancake.

Pickled and Dried Foods for Long Storage Jangajji is vegetables pickled in soy sauce, red pepper paste or soybean paste. They are stored for a long time and used as a side dish in winter times when vegetables are hard to get. Jeotgal and sikhae are also a type of stored foods. They include seafood fermented in salt. Another type of stored food includes twigak (deep-fried seaweed or leaves and stems of various vegetables), bugak(deep-fried vegetables coated with starch), and po (beef or fish jerky). Yukpo, one of the most popular types of jerky, is thin slices of beef marinated in soy sauce, then dried in the shade. It is often served as a dried snack with alcohol or prepared for a wedding ceremony. Kimchi is Korea’s most representative fermented food and the most basic side dish in the Korean diet. As it is an indispensable part of any Korean meal, some people say they cannot have a meal without Kimchi. There are many different kinds of Kimchi depending on region and its ingredients. Kimchi comes in various colors and tastes according to its ingredients, and types of jeotgal, or fermented seafood, used to make it. There is also a water kimchi with its refreshing and tangy juice.

Hoe (raw fish or meat), Ssam (vegetable leaf wraps), Muk (jelly) – Cuisines Unique to Korea Hoe is raw meat, fish, or vegetables served with dipping sauces such as red chili pepper paste with vinegar and sugar, soy sauce with vinegar and sugar, mustard, and salt with sesame oil. Sukhoe is similar to hoe, but it uses parboiled ingredients. Some of the popular ingredients for sukhoe include parboiled parsley, small green onions, and fatsia shoots. Ssam, vegetable leaf wraps, is an unique eating style of the Korean diet which is loved by many Koreans. Ssam is spoonfuls of rice wrapped in wide leafs such as lettuce, Chinese cabbage, sesame leafs, fresh seaweed and dried laver with soybean paste. Also unique to Korean food is jokpyeon, pressed ox feet, and muk, firm jelly made of acorn, mung bean, or buckwheat starch.

Tteok (traditional rice cake), and Hangwa (traditional sweets and cookies) for Festive and Seasonal Occasions and Ancestral Memorial Services Koreans always prepare for tteok and hangwa for festive occasions and a variety of special occasions. They are usually enjoyed as desserts these days. There are wide varieties of tteok based on how to make it. Sirutteok is rice power mixed with other ingredients and steamed in a siru, an earthenware steamer. Jeolpyeon and injeolmi is made by steaming glutinous rice and pounding it to make a firm and sticky dough. Bukkumi and hwajeon is kneaded glutinous rice dough shaped into small circles and pan-fried. Jeungpyeon is a steamed rice cake made with white rice flour and rice wine. It is also called as Sultteok, or rice wine cake. Yaksik, also called as yakban and yakbap, is steamed sticky rice made with chestnuts, jujubes (Korean dates), honey, pine nuts and cinnamon. Hangwa is traditional Korean sweets and cookies. It is rice or wheat flour dough mixed with honey, yeot (sticky rice sugar), and sugar and then deep-fried. It is also made by simmering fruits and plants’ roots in honey syrup until they are glazed. It is also called as jogwa, which means cookies made of natural produce by adding artificial flavor. There is a wide variety of hangwa, such as yakgwa (deep-fried honey cookies), sanja (deep-fried sweet rice cookies), ganjeong (deep-fried sweet rice puffs), yyeotgangjeong (malt toffees), dasik (traditional pressed sweets), and jeonggwa (candied fruits and roots).

MAP OF KOREA

The Korean Peninsula is located in North-East Asia. It is bordered by the Amnok River (Yalu River) to the northwest, separating Korea from China, and the Duman River (Tumen River) to the northeast which separates Korea from both China and Russia. The country itself is flanked by the Yellow Sea to its west and the East Sea to the east. There are several notable islands that surround the peninsula including Jejudo, Ulleungdo and Dokdo. The Korean peninsula is roughly 1,030 km (612 miles) long and 175 km (105 miles) wide at its narrowest point. Korea's total land area is 100,033 sq km, and it has a population of 49.8 million people (2011). Because of its unique geographical location, Korea is a very valuable piece of land and an international hub of Asia. Geographical Make-up Mountains cover 70% of Korea's land mass, making it one of the most mountainous regions in the world. The lifting and folding of Korea’s granite and limestone base create a breathtaking landscape of scenic hills and valleys. The mountain range that stretches along the length of the east coast falls steeply into the East Sea, while along the southern and western coasts, the mountains descend gradually to the coastal plains that produce the bulk of Korea’s agricultural crops, especially rice. Division of the 38th Parallel The Korean peninsula is divided just slightly north of the 38th parallel. The Republic of Korea in the south and the communist government of North Korea are separated by a demilitarized zone.

▶	Geographic position - Between 33˚ and 43˚ north latitude, and 124˚ and 131˚ east longitude (including North Korea)
▶	Highest mountains in S. Korea - Hallasan on Jeju Island, 1,950 meters (6,400 ft); Jirisan, 1,915 meters (6,283 ft); and Seoraksan, 1,708 meters (5,604 ft)
▶	Rivers - Nakdonggang, 522 km (324 miles); Hangang, 494 km (307 miles); Geumgang, 396 km (246 miles)
▶	Economic status (2010) – GNI USD 986.2 billion; GNI per capita: USD 20,759