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Korean Cuisine: Asian Cookery

This document provides an overview of Korean cuisine. It discusses key ingredients like kimchi, gochujang chili paste, and gochugaru chili powder. It outlines several signature dishes like bulgogi marinated beef, bibimbap mixed rice, and naengmyeon chilled buckwheat noodles. The document also lists several other Korean specialties and provides a sample menu for the week focusing on classic Korean dishes.

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572 views20 pages

Korean Cuisine: Asian Cookery

This document provides an overview of Korean cuisine. It discusses key ingredients like kimchi, gochujang chili paste, and gochugaru chili powder. It outlines several signature dishes like bulgogi marinated beef, bibimbap mixed rice, and naengmyeon chilled buckwheat noodles. The document also lists several other Korean specialties and provides a sample menu for the week focusing on classic Korean dishes.

Uploaded by

bigbrownmoolah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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ASIAN COOKERY

KOREAN
CUISINE
CUL5A - LECTURE:WEEK 3
LECTURE OUTLINE

03 objectives
06 culinary

signature

04 overview of
07 other

korean cuisine
specialties

05 key ingredients 08 production

recipes for

lab
PROPERLY LIST BASIC INGREDIENTS

OBJECTIVES CHARACTERISTIC OF KOREAN CUISINE

IDENTIFY SPECIALIZED COOKING TOOLS

AND TECHNIQUES

UNDERSTAND AND IDENTIFY FLAVOR

PRINCIPLES OF KOREA
OVERVIEW:
KOREAN CUISINE
STYLES OF COOKERY:

Royal court cuisine: Joseon Dynasty

Home-style dishes

TYPES OF FOOD:

Chilled dishes

Hot stews
OVERVIEW:
KOREAN CUISINE

KIMCHI

Commonly assosicated wiht


salted napa cabbage seasoned
with garlic and chili

Served as a condiment and used


as an ingredient

Generic term for scores of


different preserved vegetables,
flavored with: Brined shrimp,
ginger (varies by region and
season)
OVERVIEW:
KOREAN CUISINE
GOGIGUI
Cooking over a grill at the table

Beef ribs or Kalbi, pork, chicken,


squid and other meats and
seafood.

Garlicky and spicy marinade

Seared over smoky fire

Served with Banchan on the side:


soybean sprouts, wilted spinach,
dried fish, fried tofu, preserved
garlic stems, pickled sesame
leaves
KEY INGREDIENTS

Green onions (spring)


Garlic
Ginger
Chili
Red Chili Paste
Fermented Soybean Paste
Sesame seeds
Gingko nuts
Pine nuts
Korean food: spicy

CULINARY SIGNATURE: Hot chili powders (gochugaru)


CHILI
Chili paste (gochujang)

Fine shreds of dried chili (silgochu)

Fresh green chili: stuffed fish, shrimp,

beef
OTHER SPECIALTIES

NAENGMYON
- Chilled summer soup
- Buckwheat noodles, shredded meat,
thin slices of Asian pear
OTHER SPECIALTIES

BULGOGI
- Thinly sliced beef marinated with soy
sauce, sesame oil, garlic, green onions

- Grilled at the table and then wrapped


in lettuce leaves with chili bean paste
OTHER SPECIALTIES

BIBIMBAP
- Mixed Rice
- Rice, beef, vegetables, egg stirred
together in a hot stone bowl (dolsot)
OTHER SPECIALTIES

SUNDUBU CHIGAE
- Hearty stew of soft tofu and spicy
broth with pork, seafood or
mushrooms
OTHER SPECIALTIES

CHAPCHAE
- Chewy, transluscent, munch bean or
potato starch noodles stir-fried with
assorted meat and vegetables
OTHER SPECIALTIES

PAJEON
- Small, crisp, egg pancakes with green
onions, seafood and sliced vegetables.
served with soy dipping sauce
OTHER SPECIALTIES

KOREAN FRIED CHICKEN WINGS


OTHER SPECIALTIES

KALBI CHIM
OTHER SPECIALTIES

GAJI HOBAK MUCHIM


OTHER SPECIALTIES

PATBINGSU
WEEK 3 MENU:
KOREAN CUISINE

kimchi pajeon

dakgangjeon

kalbichim

gaji hobak muchim

bibimbap

patbingsu

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