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Introduction to Korean Cuisine ( http://eglobiotraining.com/).A PowerPoint presentation about Korean Cuisine.

Korean cuisine originated from prehistoric traditions in the Korean peninsula evolving through a complex interaction of environmental, political, and cultural trends( http://eglobiotraining.com/).

• Hanjeongsik, a full-course Korean meal with a varied array of banchan (side dishes)

Korean cuisine is largely based upon rice, vegetables, and meats( http://eglobiotraining.com/).

Bibimbap( 비빔밥 )

Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal ( http://eglobiotraining.com/).

Kimchi (김치 ), korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as Napa cabbage, radish, scallion, or cucumber.

Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste) ( http://eglobiotraining.com/).

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country( http://eglobiotraining.com/).

 The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette ( http://eglobiotraining.com/).

Grains have been one of the most important staples to the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong( http://eglobiotraining.com/).

Kongbap ( 콩밥 )

Legumes have been significant crops in Korean history and cuisine according to earliest preserved legumes found in archaeological sites in Korea( http://eglobiotraining.com/).

Meat. In antiquity, most meat in Korea was likely obtained through hunting and fishing.. Ancient records indicate rearing of livestock began on a small scale during the Three Kingdoms period(http://eglobiotraining.com/).

Beef is the most prized of all meats, with the cattle holding an important cultural role in the Korean home(http://eglobiotraining.com/).

Yukhoe ( 육회 )

Pork has also been another important land-based protein for Korea. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef(http://eglobiotraining.com/).

Samgyeopsal (삼겹살 )

Chicken has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of Kim Alji, founder of the Kim family of Gyeongju being announced by the cry of a white chicken (http://eglobiotraining.com/).

Sweet and Spicy Chicken ( 양념 통닭 )

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 (://eglobiotraining.com/).

Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes.

Commonly used vegetables include Korean radish, Napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, sea weed, zucchini, mushrooms and lotus root(http://eglobiotraining.com/).

 Medicinal herbs, such as ginseng,  reishi,  wolfberry,  Codonopsis pilosula, and  Angelica sinensis, are often used as ingredients in cooking, as in samgyetang (http://eglobiotraining.com/).

Samgyetang ( 삼계탕 )

Medicinal food (boyangshik) is a wide variety of specialty foods prepared and eaten for medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called sambok(http://eglobiotraining.com/).

Dog Soup/ Bosintang( 보신탕 )

Traditional rice cakes, tteok and Korean confectionery hangwa are eaten as treats during holidays and festivals (http://eglobiotraining.com/)

Tteok ( 떡 )

A PowerPoint Presentation for C1A1Y TM09118 (http://eglobiotraining.com/).

Danna Michelle Casimero