KOREAN CUISINES : THE TASTE OF REPUBLIC OF KOREA

KOREAN CUISINES: THE TASTE OF REPUBLIC OF KOREA 


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Koreans have maintained a belief since ancient times that food and medicine have the same origin. That is why they perform the same function following the adage that "food is the best medicine". For them health and illness alike come from the food they consume  and how they eat it. This idea has played a decisive role in the development of traditional Korean medicine. The basic principle of medicine is that we should use medicine only after food has failed.

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

One of the key words to understanding traditional Korean food is fermentation. Fermentation is a metabolic process that helps food to 'mature' so that it has improved taste and nutritional properties. And also can be stored for a longer period.

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

The Korean foods that best represent the tradition of fermentation developed in Korea include:

a. Doenjang (Soyabean paste)

b. Ganjang   (Soy Sauce)

c. Gochujang(Chili paste) and

d. Jeotgal       ( Fermented fish sauce)

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Bibimbap, literally "mixed rice" is essentially a dish of cooked rice served after mixing it with an assortment of fresh & seasonal vegetables, fried egg, minced raw beef and other ingredients before cooking. Bulgogi, literally meaning " fire meat" refers to a traditional Korean dish. Tteok or Korean rice cake  refers to a range of sticky cakes made by steaming powdered rice with other grains or by pounding boiled rice into different shapes and textures.  

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Juk is a Korean-style porridge of various grains that is usually served to children, the elderly, or people suffering from digestive problems.

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Janchi Guksu   literally "Banquet noodles" is served in a hot anchovy broth to the guests at wedding reception, hence the name. Koreans have developed a wide range of noodles dishes that are full of symbolic meanings. Janchi guksu is so closely related with the idea of a happy marriage in Korea that a question such as "When can we eat  noodles?" would readily be understood to mean "When do you plan to get married?"

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Hanjeongsik otherwise known as the Korean set meal, originally consisted of cooked rice, soup, and anywhere from three to five (largely vegetables) side dishes.

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Korean Temple Cuisine - Korean Buddhist temples have maintained their own culinary traditions. They create a wonderful range of vegetable dishes and ingredients, and developing recipes to provide the proteins and other substances required for the monks and nuns to remain healthy.

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

Alcoholic Beverages - In different parts of Korea  a wide variety of alcoholic beverages have been developed  to meet the needs of local communities during holidays, festivals, memorial rites and other commemorative occasions. One of the most popular traditional alcoholic beverages across Korea is Makgeolli (Rice wine). Another hugely popular alcoholic beverages of Korea is Soju.

Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha

"Kimchi" now has started gaining a worldwide reputation as representative food of Korea. It has been praised for its anti-carcinogenic properties and nutritional value. Kimchi is normally eaten after fermenting it for several days although some prefer Mugeunji (Ripe Kimchi) which is fully fermented for over one year.

Kimchi: The Taste of Korea
Image (C) Dr Ajay Kumar Ojha

Image (C) Dr Ajay Kumar Ojha