Korean Cuisine
For this week, I wanted to focus my cultural artifact on Korean cuisine. For numerous reasons, Korean cuisine is a distinctive feature of their culture. The first is that food is inextricably linked to Korea's environment, which includes the country's location, topography, and climate. Korea is a peninsula with a climate similar to that of the United States' north central region: chilly winters, mild summers, and lengthy, beautiful autumns. Korea features several microclimates since the terrain is largely made up of mountains and stretches from the North Asian mainland to milder oceans in the south. Rice, beans, and vegetables are produced in the lowlands, while mushrooms and a variety of wild plants, such as bracken and bellflower, are picked or farmed in the mountains. Each location has its own set of foods that are specific to its climate. The country's rugged northeastern region. The topography (peninsula), temperature (hot, humid summers and bitterly cold winters), closeness to China and Japan, and the Japanese occupation from 1910 to 1945 all influenced Korean food. The introduction of chili peppers to Korea by Portuguese traders in the 17th century had considerable influence on the cuisine. Chili peppers were commonly employed in the making of Korean cuisine by the 18th century. Much of today's Korean food, as well as the conventions that surround it, are derived from royal cuisine and the intricate customs of the ancient court. The cuisine is a balancing study, with particular attention paid to temperature, spiciness, color, and texture, as well as thoughtful presentation.
The main meal is constructed around a variety of shared side dishes that compliment each other, beginning with ritual bowls of rice and soup. The amount of side dishes served can range from two to a dozen or more, although most meals will have at least a handful. Rather than being served in courses, all of the foods are presented all at once to be shared. A Korean banquet consists of a variety of meals that have been steamed, simmered, pan-fried, and stewed, among other methods.
Many side dishes are plucked, fermented, or salted, and many are spicy, since the Koreans have perfected the technique of preserving food. Kimchi, Korea's famed spicy cabbage, comes in over a hundred distinct types made with other veggies and is a staple of every meal. It's loved for its sour, acidic crunch as well as its ability to assist digestion. Sesame and sesame oil, chili pepper paste (kochujang), soybean paste (daenjang), garlic, ginger, and chilli pepper flakes are all popular spices and sauces. Korean cuisine is known for being flavorful, spicy, and pungent. Charcoal grills in the middle of the table, a sort of indoor barbeque, are common in traditional eateries. Bulgogi (meaning "fire meat") or beef ribs (kalbi) are marinated, grilled, then wrapped in lettuce leaves with garlic, chili, and soybean paste. They're eaten in one mouthful since biting into a lettuce packet is considered impolite.
References:
http://upbproducts.co.uk/2016/04/06/korean-food-regions-history-tradition/
https://www.sciencedirect.com/science/article/pii/S2352618116300099
https://hannaone.com/korean-cooking-blog/the-amazing-history-of-korean-cuisine.html
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