Cuisines
Korean Cuisine
Also Known As Hansik
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The cooking traditions of Korea, built on rice, fermented vegetables such as kimchi, and fermented soybean pastes like doenjang and gochujang. Communal side dishes called banchan accompany the rice centered meal, and tabletop grilling of marinated meat is a globally recognized signature.
Facts
Signature TechniqueLactic fermentation of vegetables for kimchi and of soybeans for doenjang and gochujang, alongside tabletop grilling of marinated meats, are hallmark techniques. 1 Origin RegionThe Korean Peninsula in East Asia. 2 Cross-Tradition Connections
Expresses Tradition
Features Dish
Uses Ingredient
Sources
1. On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004technique discussion: lactic fermentation
2. Encyclopaedia Britannica
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: Korea
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014Features Dish: Kimchi
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014Features Dish: Bibimbap
Larousse Gastronomique
Hamlyn, 2009Uses Ingredient: Soybean, entry: Soybean
Larousse Gastronomique
Hamlyn, 2009Uses Ingredient: Chili Pepper, entry: Chilli
Larousse Gastronomique
Hamlyn, 2009Uses Ingredient: Garlic, entry: Garlic
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