“KOREA”

Processing Of Serving Oriental Foods

Febri Ananda 17075015

Vega Fitria Susianto 17075051
 “KOREA”

The korean peninsula juts out like a spur

from the Asian mainland, just below
Manchuria in northheatern China and
eastern Siberia. Approximately the size
Geograpy of the United Kingdom, it stretches 620
miles (1.000 kilometers) north to south,
but is only 135 miles (216 kilometers)
east to west at its narrowest point. To the
west lies Yellow Sea and China; to the
east the East Sea and Japan. Scattered of
the jagged coastline are some 3000
islands.
 “KOREA”

Four • Spring
Climate Season • Autumn
• Winter
• Summer

The lowland exellent grains and

fields vegetables

Grow wild and

The upland cultivated mushrooms,
fields roots and greens

Sea Fish, seafood, seaweed,

and crustaceans.
 “KOREA”

Much of korean history was

History characterized by the struggle between
the supporter of buddhism and
confucianism for control of the system
of patronage; this consequently also
greatly influenced the food

The Silla The Ming

Kingdom The Koryo Chosun
Dynasty (AD Dynasty
in the 7th In China In Name For
935-1368) Korea
century 1368
 The Culinary Tour Of The Peninsula

Simple dishes, served in

Kyonggido
generous portions, so as not to
Province be spicy

Beef rib soup (galbitang) Beef Broth Soup (Gomtang)

Kangwondo
Wilayahnya bergunung-gunung,
Province
dan menawarkan berbagai jenis
sereal, jagung, dan kentang.

Stuffed squid (ojingoh sundae) Mudfish stew (chuohtang)

Potato pancakes (gamjajeon)

Cold buckwheat noodles (memil makguksu)
Chungcheong- South Chungcheong harvests luxury
do Province seafood from many fishing sites in the
Yellow Sea, while North Chungcheong
produces many types of mountain
vegetables.

Bibimbap
acorn jelly (dotorimuk)

Grilled todok (deodeok gu) Pickled crab (kkogejang)

Kyonsangdo Hot And Salty Dishes Including Taegu
Soup (Taegutang), Big Clam Gruel (Daehap
Juk), Steamed Big Fish (Agutchim),
Sashimi (Saengson Hoe)

Sashimi (Saengson Hoe)

Pusan Pusan ​offers a magnificent morning
fish market in Jagalchi, and striped
canvas tents that light up at night
like a fortune-teller stretching along
a steep coastline, offering lots of
raw fish, hot sauce and soju (
distilled wine, made from potatoes
and rice).

Seasonal fruits of Gyeongju, such as pears, apples, and

persimmon, along with mustard jelly and acorn jellyfish, form
the backdrop for some colorful and bright seasonal recipes.
Jeollado

Broiled Eel (Jangeo Gui)

Broiled octopus (nakchigui)

 Jeju Island

Dolsot Pyogo Bibimbap

Abalone Porridge (Jeonbokjuk)

Jarimulhoe
Seafood earten pot stew (haemul ttukpaegi)
Seoul, the capital
of Korea

Beef rice soup (seolleongtang) Stewed Beef Ribs (Galbi)

Beef Bulgogi
Spicy Beef Soup (Yukgaejang)

Slice Rice Cake Soup (Tteokguk)

Korean Bevarages

1. When being served by an elder person,

Etiquette the glass is held in both hands.
on drinking 2. The face is slightly turned away while
drinking, and the contents are enjoyed
slowly.
3. When the glass is returned to the elder
person, it is held in the right hand with
the left hand supporting the right elbow
gently.
4. The younger persons are expected to
keep the glasses of the elder people
present full and during pouring, the
bottle is held in the right hand and the
left hand supports the right elbow.
Korean Bevarages

Alcohol 1. Ginseng liquor (insam-sul)

2. Soju
3. Makgeolli
4. Popchu, a high-grade rice wine
5. Beer (Tong-dalkjip)

Korean prefer teas brewed from

Tea grains, dried fruits and ginseng

1. Barley Tea (Bori-cha)

2. Quince Tea (Mogwa-cha),
3. Walnut Tea (Hodo-cha ,
4. Ginseng Tea (Insam-cha),
5. Citron Tea (Yuja-cha),
6. Red Datetea (Daechu-cha)
7. Roasted Corn Tea (Oksusu-cha).
8. Green Tea (Nok-cha)
Eating and cooking in korea
Koreans, like most Asian, eat a lot of rice though in ancient
times the are millet. Koreans are fond of adding other grains to
Rice their rice, like millet or black soybeans. Korean rice is short-
grain, similar to the rice favored by the Japanese.

The Korean barbecue, well known throughout the world, is a

BBQ populer way of cooking beef in restaurants and street stalls.

A round clay casserole pot with a cover, used for cooking

Hotpot soups and stews. This hotpot is placed directly on the fire or an
(Ttukbaegi) electric hotplate and then trans ferred to the table. It serves to
keep the food hot during the meal.
Jangdokdae
Is a place where Koreans place pots used to store fermented foods
such as ganjang (soy sauce), gochujang (Korean chili bean paste),
geonjang (fermented soybean paste), and kimchi. It is usually
located in the backyard near the kitchen in a high area with plenty
of sunshine and good ventilation. It is traditional for soybean pastes
and sauces to be made in the spring, while the process of kimchi
making usually begins in the fall.
Korean dining etiquette
Classified as 3-cheop, 5-cheop, 7-cheop, 9 cheop or 12-
Korean table
cheop, according to the number of side dishes (cheop)
settings
served at a meal.

1. Younger diners are expected to wait for their elders

How to eat before starting a meal. When the elder diners hold up
their spoon, this is a signal to the rest of the diners that
they may begin to eat.
2. Rice, soups and stews are eaten with a spoon, sticks.
The spoon and chopsticks are not used at the sametime
when chopsticks are being used, the spoon is left on
the table. Bowls and plates are also not raised from the
table.
food provided during the festival

The first full Is celebrated with dried vegetables from the previous year,
moon of the year and five kinds of grains plain rice, glutinous rice, millet,
corn, and red beans in a special dish. Wine is also drunk,
believed to prevent deafness.

The newly harvested rice, is market by rice cakes in a half

Chuseok moon shape and by five grains, both if which are a mark a
respect to ancestors.

A Bride’s Gift Comprises stuffed dried red dates, broiled beef patties,
Table chestnuts, a nine sectioned dish, and wine and chicken in
tasseled handkerchiefs
AUTHENTIC KOREAN INGREDIENTS

1. Bamboo shoots 2. Tauge

These precooked shoots are crubchy,
with a savory sweetness, and are much
easier to use than fresh shoots, which
need to be boiled for about 2 hours.

3. Bracken
Also known as fiddlehead fern or
fernbrake, are the edible young
sprouts of the fern plant.Only the top
portion of the spouts and the tender
leaves are edible.
4. Chili peppers
Dried chili flakes are made by
coarsely crushing sundried red
chilies. Korean ground red pepper is
made by deseeding dried red chilies,
then grinding them to a powder, and
the color is darker and the flavor
richer than other ground peppers.
5. Corn syrup
Is a available bottled and is clear or light
gold in color. . Malt syrup, which has a
light molasses flavor, also makes a good
substitute.
6. Chinese cabbage
Also know as Napa cabbage, has
tightly packed white stems and pale
green leaves.
7. Chrysanthemum greens
Are the tender edible leaves of the
giant chrysanthemum plant. The
serrated leaves have a slightly bitter,
grassy flavor. They are often used as
a garnish and a flavoring in Korean
soups.
8. Daikon radishes
Are large and juicy root vegetables
also known as white radishes or
giant radishes. The Korean daikon
(mu) is large and round.
9. Dreid chestnuts 10. Dried kelp (konbu), is a
Are sweeter than fresh roasted brown seaweed sold in
chesnuts. They are sold in small small, folded sheets
cellophane packets and need to be
rehydrated by soaking them in water
for 30 to 40 minutes before use.
11. Dried red dates, are also known
as Chinese dates or jujubes. They are
native to the Mediterranean as well
as China, and are used in both sweet
and savory dishes as a flavoring.
Look for bright, deep red dates.
12. Dried pollack, a type of
cold, is sold whole and
deboned, or in shaved strips. A
delicacy in Korea, this dried fish
is not salted. It is available from
Korean specialty stores.
13. Fermented Korean bean paste
Is a thick, smooth paste made from fermented soybeans and grains similar to
Japanese miso, sugar, and salt. It is one of the most important seasonings in the
Korean kitchen. There are two main varieties soybeans paste (doenjang) and
chlili bean paste (guchujang). Soybean paste (deonjang) is made from
soybeans, barley, sugar and salt, is brown in color and has a salty sweet taste.

Deonjang Ghuchujang
14. Fermented shrimp, are tiny shrimp
that have been salted and left to ferment
for 3 to 4 month. They have a pungent
smell and are a popular ingredient in
Korean cooking.
15. Fish sauce, in Korea is less
salty and fishy than the Thai
variety. If you are using Thai fish
sauce, reduce the quantity called
for in the recipe by
apporoximately one quarter.
16. Gingko nuts, have a hard
shell and are spherical in shape.
The Korean variety is small,
green and tender on the inside,
unlike the common Chinese
variety.
17. Ginseng, is a highly prized
medicinal root believed to have
rejuvenating properties. It is
widely cultivated in Korea and
used extensively in Korean
cooking
18. Glutinous rice, is variety of
short grain rice that becomes very 19. Japanese cucumbers, are
sticky when cooked due to its high favored in Korean cooking. These
strach content. It is slightly milky in cucumbers have bumpy, thin green
color. Glutinous rice flour is made skins and are firm and slender.
by grinding up glutinous rice grains.
Its sticky texture when cooked
lends itself well to making cakes and
buns, and is also used as a
thickening agent
20. Japanese mustard, is exremely
hot and is sold prepared in plastic
tubes or powdered and stored in little
metal canisters
21. Kimchi, is a pickled and
fermented vegetable condiment
that is similar to sauerkraut. It is
served at nearly every Korean
meal and is practically the
“national dish” of Korea.
22. Mushrooms,
23. Korean watercress (minari),
used in Korean cooking include black
is similar to the common
Chinese or shiitake mushrooms, button
watercress found in supermarket,
mushrooms, pine mushrooms, winter
but has a more pungent flavor.
mushrooms, brown mushrooms, oyster
Only the stems are used.
mushroom and wood ear mushrooms are
available in both fresh and dried forms
from Asian market.
24. Leeks, called for in the
following recipes are mild in
flavor they are 20-25 in (50-60
cm) long and similar to Western
leeks in appearance
25. Mung beans are small, green
beans that reveal a yellow interior
when the skins are removed (split).
Mung beans are often used in Korean
desserts and appetizers. They are
cooked, mashed and added to savory
pancakes.
26. Nashi pears,
27. Noodles, used in Korean
also known as Asian or Chinese
cooking are generally made of
pears, are brown on the outside with
mung bean or buckwheat flour.
a crisp, translucent flesh inside that is
Wheat noodles (somyeon) are
juicy and sweet. They resemble
often served cold. Good
apples more than pears. This crunchy,
substitutes are buckwheat
fragrant fruit is excellent raw.
noodles (soba), somen noodles or
angel hair pasta. For thick fresh
wheat noodles, substitute udon or
ramen. Dried sweet potato strach
noodles (dangmyeon) are
translucent beige in color and are
used in the popular dish, Japchae.
28. Persimmons are orange colored
fruits about the size and shape of a
tomato. They are native to China and
can be found in most Asian food stores.
Both the fresh and dried variety are used
in Korean cooking.
29. Pine nuts used in Korean
cooking are the same as those used
in Italian cuisine cream-colored
pinecone seeds that are similar in
flavor and texture to sunflower or
watermelon seeds. When ground
up and cooked, they impart a
creamy flavor and texture to the
taste of a dish.
30. Rice in Korea is short grain,
quite starchy and very sticky when
prepared. When properly cooked, the
individual grains retain their shape
and do not fuse together.
31. Rice wine (makgeolli) is a popular,
low alcohol (6 to 8 percent) beverage.
Unrefined rice wine has a cloudy,
slightly milky color and is sometimes
called “farmers brew”, as it was once
made all over Korea by farmers.
Makgeolli, and the stronger cheongju,
are available from Korean specialty
stores and make excellent
accompaniments to anju, Korean bar
snacks. For cooking, substitute sake or
Chinese rice wine.
32. Sea salt is available in fine or
coarse crystals and is
recommended for pickling and
preferred by many chefs over
regular salt as it imparts a purer
flavor to foods.
33. Sesame seeds are vitally
important to Korean cooking.
When toasted, the seeds are light
brown and have a nutty flavor.
Black sesame seeds are simply the
unhulled seeds.
34. Shiso leaves (also known as perilla
leaves) have a fresh, slightly minty flavor
which hints of basil. The Korean variety,
kkaennip., produces large leaves which are
green on one side and light purple on the
other. Koreans use large raw leaves to wrap
and eat cooked meats
35. Soy sauce is made from
fermented soybeans, roasted wheat or
barley, and salt. Light Korean soy
sauce is less salty than the Japanese
and some Chinese varieties. Dark
Korean soy sauce is dark brown and
sweet, with a slightly smoky flavor.
36. Tofu (dubu) is available in
37. Whitebait are tiny, dried fish
various forms fresh, dried, pickled
that are white to silvery-grey in
and deep-fried. Silken or soft tofu has
color. They are used to make a
a very fine texture, high water
healthy and delicious soup stock.
content and tends to break easily.
Thank you