Korean food done by Safarova Sh

KOREAN FOOD

Done by Safarova Sh.

Checked by Mahamadaliyeva Z.

KOREAN CUISINE

• Korean cuisine is the customary cooking traditions and practices of the culinary arts of Korea. Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.[1][2]

Ingredients

• Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, [kimbap]' (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and napa cabbage.

Fish and seafood

• A bowl of gejang, marinated crabs in soy sauce and plates of various banchan (small side dishes)
• Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were reserved for the upper class

Kimchi

• Kimchi refers to often fermented vegetable dishes usually made with napa cabbage, Korean radish, or sometimes cucumber. There are 4 types of raw materials which are major ones: spices, seasonings, and other additional materials. Red and black pepper, cinnamon, garlic, ginger, onion, and mustard are the example of spices.[49][50][51] 

Noodles

• Japchae, a kind of Korean noodle dish made with marinated beef and vegetables in soy sauce and sesame oil.
• Noodles or noodle dishes in Korean cuisine are collectively referred to as guksu in native Korean or myeon in hanja.

Anju (side dishes accompanying alcoholic beverages)

• Anju is a general term for a Korean side dish consumed with alcohol. It matches well with Korean traditional alcohol such as Soju or Makgeolli and helps people to enjoy their drinking more.

Gimbap

• Gimbap, rice (bap) and various filler ingredients, rolled in sheets of dried seaweed (gim)