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ASIAN COOKERY

KOREAN CUISINE CUL5A - LECTURE:WEEK 3

LECTURE

03

OUTLINE

objectives

06

culinary signature

04

overview of

07

korean cuisine

05

key ingredients

other specialties

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: CHILI

Hot chili powders (gochugaru) 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