Rice is the staple food
1) Can neither be underdone nor overcooked and mushy 2) Short-grain varieties are preferred, both regular and glutinous type 3) Millet and barely are used sometimes 4) Noodles: made of wheat, buckwheat, mung beans
• In South Korea: Buddhism and confucianism are the major religions and others include Christian, Shamanism (belief in natural and ancestral spirits), and national Korean religion Chundo Kyo (Tonghak-a mixture of confucian, taoist, and Buddhist concepts) • In North Korea, all religions beliefs other than the national ideology of Marxism and Self-Reliance are suppressed.
Climate
• Cold and dry in winter • Hot Humid in summer
•Dwa: Humid continental, Hot Summer •Cfa: Humid subtropical, without dry season, Hot summer.
Religions
Korean Food
Traditional Korean Food
Food for Royal family
Food for Commoner Food for Ceremony
Food for Buddhist T side dish
Topography of Korea
Livestock
Vegetables
Fruits
Characteristics of Korean Cuisine
• Seasonings are the soul: garlic, ginger root, black pepper, chili peppers, scallions, toasted sesame in the form of oil or crushed seeds flavor all dishes, soy sauce, fish sauce, hot mustard, fermented chili paste are added to dishes • Ginseng tea (flavored with cinnamon), rice tea (pouring warm water over toasted, grounded rice or by simmering water in the pot in which was cooked) • Breakfast and dinner are the main meals that soup, rice, eggs, meat or fish or vegetables, Kimchi and dipping sauces; Lunch is typically noodles served with broth of beef, chicken, or fish and garnished with shellfish, meat, or vegetables • Health promotion food: bean paste soup, beef turnip soup, lemon with honey in hot water, game hen soup; For pregnant women, seaweed soup, beef and rice are thought to build strength. (seaweed soup served 3 times a day for 7 weeks after the birth of a child to restore strength).
• Locate in the Korean Peninsula with limited arable land. • Northeastern mountainous • Eastern part of Korea is mountainous and hilly. • Western part of Korea is plain. • Most of The Major rivers flow into the Yellow sea and Southern Sea.
Frequency of crops used in a Korean cooking book
Sesame (oil) 12 Bean 11 Rice 10 Wheat 3 Red bean 2 Black pea 1 Sorghum 1 Millet 1
Frequency of meat used in a cooking book
Beef 13 Egg 11 Pork 8 Chicken 7
Frequency of vegetables herbs used in a cooking book
Red pepper 34 Garlic 28 Black pepper 7 Ginseng 5 Honey 2 Cinnamon 1
Carrot 14 Bean sprout 6 Potatoes 5 Chinese cabbage 4 Green mustard 3