Korean Traditional Food Hi, everyone. I’m Seung Yun Lee. 모두들 안녕하세요. 저는 Seung Yun Lee. I’m glad to have this chance to give my presentation. 나의 프레젠테이션을 발표할 기회를 가지게 되어 영광입니다. Today, I’m have to introduce to you ‘Korean Traditional Food’. 오늘, 나는 ‘한국전통음식’에 대해 소개할 것입니다. This presentation will take about 20 minutes. 이 프레젠테이션은 20분 정도가 소요될 것입니다. SEUNG YUN LEE BIT 254 – Introduction to the Microsoft Powerpoint FINAL PROJECT

fast fast fast fast Please have a look at the picture. 자, 이 사진을 봐 주십시오. As you know, because of rapid urbanization and industrial development 여러분들도 알다시피, 빠른 도시화와 산업발전으로 인하여 our intake of fast-food have increased. 우리의 패스트푸드 섭취량은 증가하고 있습니다. As a result, adult disease and obesity have become a social issue. 그 결과로, 성인병과 비만이 사회문제가 되고 있습니다. So I choose this topic about ‘korean traditional food’ for our health and preserve our culture. 그래서 나는 우리의 건강과 문화를 지키고 보존하기 위하여 ‘한국 전통 음식’이라는 주제를 선택하게 되었습니다. I hope my presentation will be helpful to you. 이 프레젠테이션이 여러분에게 도움이 되길 바랍니다. fast fast

2. Korean Food for 4 Seasons Contents 1. Kinds of Korean Food 2. Korean Food for 4 Seasons 3. Food and Festival 4. Korean Drink I’m going to split my talk into four parts. 나는 나의 발표를 다섯파트로 나누었습니다. First, ‘kinds of korean food’ (펄스트 카인즈 오브 코리안 푸드) 첫번째로 한국음식의 종류. Secondly, ‘korean food for 4 seasons’ (쌔컨리 코리안 푸드 폴 포 씨즌즈) 두번째로 사계절에 따른 한국음식. Thirdly, ‘food and festival’ (썰들리 푸드 엔드 페스티벌) 세번째로 명절에 따른 음식. Fourthly, I’m going to talk about ‘korean drink’ (폴슬리 아임 고잉 투 토크 어바웃 코리안 드링크) 네번째로는 한국술과 음료에 대해 이야기 할 것입니다.

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1. Kinds of Korean Food 1. Bap (steamed rice) and Juk (porridge) - Boiled rice is the staple of Korean cuisine. Most people use sticky rice, which sometimes has beans, chestnuts, sorghum, red beans, barley or other cereals added for flavor and nutrition. Then, let’s move on to the first topic about ‘kinds of korean food’ 그러면 첫 주제인 ‘한국음식의 종류’로 넘어가겠습니다. <여기서부터는 화면을 보고 그냥 읽으면 됩니다 이어지는 부분만 영어로 추가하였습니다> First koean food is 밥 and 죽. Boiled rice is the staple of Korean cuisine. Most people use sticky rice, which sometimes has beans, chestnuts, sorghum, red beans, barley or other cereals added for flavor and nutrition. Next korean food is 국. 국’s english name is soup. Soup is an essential dish when rice is served. 2. Guk (soup) - Soup is an essential dish when rice is served.

1. Kinds of Korean Food 3. Jjigae (stew) - Jjigae is similar to guk but is thicker and harder. Next korean food is 찌개. 찌개’s english name is stew. Jjigae is similar to guk but is thicker and harder. And Next korean food is 찜 and 조림. It simmered meat or fish. Jjim and jorim are similar dishes which are prepared with vegetables and soaked in soy bean sauce(간장), then slowly boiled together over a low flame. 4. Jjim and Jorim (simmered meat or fish) - Jjim and jorim are similar dishes which are prepared with vegetables and soaked in soy bean sauce, then slowly boiled together over a low flame.

1. Kinds of Korean Food 5. Namul (vegetables or wild greens) - Namul is made from slightly boiled or fried vegetables and wild greens mixed with salt, soy sauce, sesame salt, sesame oil, garlic, onions, and other spices. <그림을 가리키며> This is 나물. 나물 is vegetables or wild greens. It is made from slightly boiled or fried vegetables and wild greens mixed with salt, soy sauce, sesame salt, sesame oil, garlic, onions, and other spices. Next korean food is 젓갈. 젓갈 is seafood fermented in salt. 젓갈 is very salty food made of naturally fermented fish, shellfish, shrimp, oysters, fish roe and other ingredients. 6. Jeotgal (seafood fermented in salt) - Jeotgal is a very salty food made of naturally fermented fish, shellfish, shrimp, oysters, fish roe and other ingredients.

1. Kinds of Korean Food 8. Jeon (pan-fried dishes) 7. Gui (broiled/barbecued dishes) - When cooking gui, marinated meats are barbecued over a charcoal fire. Next is 구이. 구이 is broiled and barbecued dishes. When cooking gui, marinated meats are barbecued over a charcoal fire. And this is 전. 전 is pan-fried dishes. Jeon is a kind of pancake made from mushrooms, pumpkin, slices of dried fish, oysters, unripe red peppers, meat or other ingredients. 8. Jeon (pan-fried dishes) - Jeon is a kind of pancake made from mushrooms, pumpkin, slices of dried fish, oysters, unripe red peppers, meat or other ingredients

1. Kinds of Korean Food 9. Kimchi - Kimchi is the most common side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew, kimchi soup, and kimchi fried rice. Last korean food is 김치. 김치 is very important food for us. Because, We need it everytime we have a meal. In korea, lots of family have a special freezer for Kimchi. We koreans can't live without kimchi. Kimchi is the most common side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew, kimchi soup, and kimchi fried rice. And I’ll tell you about 김치’s origin. Kimchi was born in Korea around the 7th century. (1) Origin - Kimchi was born in Korea around the 7th century.

1. Kinds of Korean Food shimchae - dimchae - kimchae – kimchi (2) Origin of name shimchae - dimchae - kimchae – kimchi (3) Reasons Why Kimchi Was Developed in Korea * vegetables were popular to the ancient people in Korea whose main industry was agriculture. * Koreans had a remarkable technology of slating fish which was frequently used as a seasoning. * Cabbages appropriate for making kimchi were widely grown. Then, look at the screen. 김치’s Origin of name is 심채. 심채 next 딤채 next 김채 next 김치! And I‘m going to talk about ‘Reasons Why Kimchi Was Developed in Korea’ First reason! Vegetables were popular to the ancient people in Korea whose main industry was agriculture. Second reason! Koreans had a remarkable technology of slating fish which was frequently used as a seasoning. Third reason! Cabbages appropriate for making kimchi were widely grown.

1. Kinds of Korean Food (4) Major Historical Periods of Korea * first, Kimchi in Ancient Times - It is difficult to identify the process of development of kimchi in ancient times, as historical records of the times are barely available. We can only assume that they simply salted vegetables in order to keep them as long as possible. * second, Kimchi during the Goryeo Kingdom - In this period, kimchi began to receive new attention as a processed food enjoyable regardless of season as well as storage food for winter. It is suspected that the development of seasonings at that time enabled spicy kimchi to appear. And, I’ll tell you about ‘Major Historical Periods of Korea’ The development of kimchi is reportedly rooted in the agrarian culture that began before the era of the three kingdoms on the korean peninsula. First is ‘김치 in Ancient Times’ It is difficult to identify the process of development of kimchi in ancient times, as historical records of the times are barely available. We can only assume that they simply salted vegetables in order to keep them as long as possible. Second is ‘Kimchi during the Goryeo Kingdom’ In this period, kimchi began to receive new attention as a processed food enjoyable regardless of season as well as storage food for winter. It is suspected that the development of seasonings at that time enabled spicy kimchi to appear. To put it simply (간단하게 말하자면), this period 김치 color is not red.

1. Kinds of Korean Food (4) Major Historical Periods of Korea * And last, Kimchi in the Joseon Period - It was after foreign vegetables, in particular, cabbages were introduced and used as the main material that the current type of kimchi was formed. Hot red pepper was imported to Korea from Japan in the early 17th century, but it took roughly 200 years until it was actively used as an ingredient of Kimnchi. Therefore, it was only during the late Joseon that kimchi became associated with its red color. <이 부분도 화면을 보고 읽으면 됩니다 ^^> And last is ‘Kimchi in the Joseon Period’ It was after foreign vegetables, in particular, cabbages were introduced and used as the main material that the current type of kimchi was formed. Hot red pepper was imported to Korea from Japan in the early 17th century, but it took roughly 200 years until it was actively used as an ingredient of Kimnchi. Therefore, it was only during the late Joseon that kimchi became associated with its red color.

1. Kinds of Korean Food ※ Kinds of Kimchi 1. Baechu Kimchi - It is the most popular winter Kimchi made by packing the 'so', the blended stuffing materials, between the layers of salted leaves of uncut, whole cabbage. It varies by region. Then let’s move on to the next about ‘kinds of kimchi’ Because of you know various korean 김치, I will talk about it simply. <사진을 가리키며> First, 김치 is 배추김치. It is the most popular winter Kimchi. Next 김치 is 깍두기. We make 깍두기 with radish(무). Although radishes are available year-round, winterv radishes are sweeter and firmer. That is why many preserved side dishes are made of radishes. 2. Kkakdugi - Although radishes are available year-round, winter radishes are sweeter and firmer. That is why many preserved side dishes are made of radishes.

1. Kinds of Korean Food ※ Kinds of Kimchi 3. Nabak Kimchi - Use Chinese radishes and cabbage and pour a great deal of Kimchi stock. The less spicy, the better the taste. It is a year-round Kimchi available at all seasons. Next 김치 is 나박김치. The less spicy, the better the taste. It is a year-round Kimchi available at all seasons. And 넥스트 김치 is 오이소박이. 오이’s english name is ‘cucumber’ 4. Oi Sobagi (Stuffed Oi Kimchi) - Although radishes are available year-round, winter radishes are sweeter and firmer. That is why many preserved side dishes are made of radishes.

1. Kinds of Korean Food ※ Kinds of Kimchi 5. Yeolmu Kimchi (Young Summer Radish Kimchi) - Although they are thin and small, young summer radishes are one of the most common vegetables for Kimchi during the spring and summer season. Next 김치 is 열무김치. 열무김치 is ‘Young Summer Radish Kimchi’ Although they are thin and small, young summer radishes are one of the most common vegetables for Kimchi during the spring and summer season. And this is 파김치. 파김치 is green onion kimchi. The hot spicy pa kimchi, most popular in Jeolla-do(전라도), is made of medium-thick young green onions. 6. Pa Kimchi (Green Onion Kimchi) - The hot spicy pa kimchi, most popular in Jeolla-do, is made of medium-thick young green onions.

1. Kinds of Korean Food ※ Kinds of Kimchi 7. Got Kimchi (Indian Mustard Leaves Kimchi) - It is a side dish Kimchi, most famous in Jeolla-do. Its hot taste is caused by adding a large amount of red pepper powder and the unique bitter taste and aroma. Next 김치 is 갓김치. It is a side dish Kimchi, most famous in Jeolla-do. It’s hot taste is caused by adding a large amount of red pepper powder and the unique bitter taste and aroma. Last 김치 is 동치미. 동치미 is Radish Watery kimchi. Cool tastes of pear with high saccharinity and of radish combine to make the best taste of dongchimi. At this point, the pear should be matured for better storage. 8. Dongchimi (Radish Watery kimchi) - Cool tastes of pear with high saccharinity and of radish combine to make the best taste of dongchimi. At this point, the pear should be matured for better storage.

2. Korean Food for 4 Seasons 1. Spring Foods Tangpyeongchae Domijjim (steamed sea bream) Sirutteok (layers of steamed rice cake) Sinsunro (Korean hot pot Then, let’s move on to the next topic about ‘Korean Food for 4 Seasons’ First is Spring foods. <그림을 가리키며> 탕평채, 하돈, 도미찜, 시루떡. 탕평채 enjoyed in late spring, is a mix of green bean jelly, pork, dropwort드롭월트:미나리 and dried laver레이벌:김 seasned씨즌드:맛을낸 with soy sauce and vinegar비니걸:식초. 하돈 means blow fish. 하돈’s korean name is 복어. A bowl of soup cooked with blowfish and dropwort and seasoned with oil and soy sauce tastes excellent when it is prepared before the peach flowers wither. 도미찜 is steamed sea bream. It was prepared at the time when sea breams were most flavorful. 신선로 is Korean hot pot combination of vegitables, meat, nuts and sea food with water and fire in the middle.

2. Korean Food for 4 Seasons 2. Summer Foods Samgyetang Eochae hwajeon Second is Summer foods. <그림을 가리키며> 어채, 삼계탕, 화전. 삼계탕 is Korean traditional chicken soup. it is a representative food in Korea at summer season. 삼계탕은 더위를 날리기 아주 좋은 한국의 여름철 대표 영양식이다. it can very efficiently work when one lose taste because of too much sweating caused by some symtoms of the summer season. 삼계탕은 여름이 되어, 식욕이 떨어지고 만성피로 등 이른바 여름을 타는 증세가 나타나 땀을 많  이 흘려 기운이 빠지고 입맛을 잃기 쉬울 때 먹으면 보신효과가 매우 높다고 한다. 어채 is a cooked fish dish. White fish meat is shredded into small pieces, sprinkled with starch and boiled lightly in hot water. When served, it is decorated with cucumber, manna lichens and paper-thin strips of fried egg. 화전 is pan-fried dough with petal toppings. it is prepared by placing yellow rose petals on top of round, flat biscuits of glutinous rice dough.

2. Korean Food for 4 Seasons 3. Fall Foods Songi sanjeok musirutteok bam danja (chestnut balls) Third is Fall foods. <그림을 가리키며> 송이산적, 밤 단자, 무시루떡. 송이 is mushroom. 송이산적 prepared by skewering songi (pine mushrooms) and beef, is another delicacy enjoyed in fall. 무시루떡 is radish rice cake. And 밤’s english name is chestnut. 밤단자 is chestnut balls.

2. Korean Food for 4 Seasons 4. Winter Foods dongchimi (water kimchi) Naengmyeon (cold noodles) Last is Winter foods. <그림을 가리키며> 냉면, 동치미, 신선로. 냉면 is cold noodles. it is one of favorite seasonal choices in winter. In the late Joseon Dynasty, King Gojong was especially fond of noodles and he enjoyed 냉면 as a nighttime snack. Since King Gojong didn't like spicy foods, the only garnishes on the noodles were slices of boiled meat, pear and pine nuts. Instead of beef stock, the noodles were added to 동치미(water kimchi) with a lots of pear, which gave the noodles a very sweet and refreshing flavor.

3. Korean Food and Festival 1. Seollal-Lunar New Year's Day / February On the first day of the Lunar New Year, Koreans hold a memorial service for their ancestors, and perform "sebae", a formal bow of respect to their elders as a New Year's greeting. The most common food for this day is tteokguk (rice cake soup). In Korea, it is said that you cannot become a year older without eating a bowl of tteokguk on New Year's Day. Then, let’s move on to the next topic about ‘Korean Food and Festival’ First, 설날. 설날 is On the first day of the Lunar New Year. The most common food for this day is tteokguk떡국. 떡국 is rice cake soup.

3. Korean Food and Festival 2. Jeongwol Daeboreum-First Full Moon Day / February -The first full moon day of the New Year is the time to perform rites to help avert disasters and bad luck. The most typical dishes for this day are ogokbap. Next is 정월대보름. 정월대보름 is First Full Moon Day. The first full moon day of the New Year is the time to perform rites to help avert disasters and bad luck. The most typical dishes for this day are ogokbap오곡밥. And 삼복. 삼복 is Three days to mark the hottest period of summer. These day, almost people eat 삼계탕. 3. Sambok-Three days to mark the hottest period of summer.

3. Korean Food and Festival 4. Chuseok-Korean Thanksgiving Day / September - Chuseok and Seollal are the two biggest holidays in Korea. Special food for Chuseok is songpyeon. (crescent-shaped rice cakes) 5. Dongji-Winter Solstice / December - Dongji is the shortest day of the year. On the day of dongji, Koreans eat patjuk, red bean porridge, with rice balls in it. Next festival is 추석. 추석 is the biggest holiday in Korea. Special food for Chuseok is songpyeon. 송편 is rice cake. And korean festival is 동지. Dongji is the shortest day of the year. On the day of dongji, Koreans eat patjuk팥죽, red bean porridge, with rice balls in it.

3. Korean Food and Festival 6. Baekil - Baekil is an occasion marking the 100th day after a baby is born. On this day, congratulatory foods were shared with others. In particular, it was believed that white rice cakes prepared for baekil should be shared with one hundred families in order for the baby to be blessed with good health and longevity. Last Korean Festival is 백일. Baekil is an occasion marking the 100th day after a baby is born. On this day, congratulatory foods were shared with others. In particular, it was believed that white rice cakes(백설기) prepared for baekil should be shared with one hundred families in order for the baby to be blessed with good health and longevity.

4. Korean Drink 1. Tea - Green tea was first introduced to Korea during the reign of Queen Seondeok (632 - 647) of the Silla Kingdom (57 B.C. - A.D. 935). Tea helps ward off drowsiness and invigorates one's mind and body. Then, let’s move on to the next topic about ‘Korean Drink’ First korean drink is Tea. Green tea was first introduced to Korea during the reign of Queen Seondeok선덕여왕 of the Silla Kingdom신라시대.

4. Korean Drink 1. Tea - insamcha (ginseng tea) yujacha (citron tea) daechucha (jujube tea) saenggangcha (ginger tea) I’m going to talk about ‘Kinds of Korean tea’ <그림을 가리키며> 인삼차, 유자차, 대추차, 생강차. 인삼차 is ginseng tea. And 유자차 is citron tea. And 대추차 is jujube tea. And 생강차 is ginger tea.

4. Korean Drink 1. Tea - yulmucha (Job's tears tea) omijacha ("five-taste" tea from the fruit of Schisandra chinensis), Next tea is 율무차 and 오미자차. 율무차 is Job's tears tea. And 오미자차 is ‘five-taste’ tea from the fruit of Schisandra chinensis.

4. Korean Drink 2. Kinds of Liquors Makgeolli and Dongdongju A milky liquor with low alcohol content, this traditional commoner's beverage is enjoyed by farmers and laborers, but by business people as well. They are served at drinking houses around universities, at festivals, picnic areas, or anywhere people might enjoy a mild drink with a fermented flavor. Then, I’ll tell you about ‘Kinds of Liquors’ <그림을 가리키며> This is 막걸리 and 동동주. 화면을 보며 다 읽으면 됩니다 ^^ A milky liquor with low alcohol content, this traditional commoner's beverage is enjoyed by farmers and laborers, but by business people as well. They are served at drinking houses around universities, at festivals, picnic areas, or anywhere people might enjoy a mild drink with a fermented flavor.

4. Korean Drink 2. Kinds of Liquors - Cheongju Well-known examples of cheongju are beopju, sogokju and baekaju. - Soju Comparable to vodka but less potent, soju is the most popular traditional Korean liquor among the general public. Soju was originally brewed from grains; today it is mass-produced mainly from sweet potatoes. Next Liquor is 청주 and 소주. 청주 is a clear rice wine similar to Japanese sake사케. One popular brand of cheongju is Chung Ha 청하, which is widely available at Korean restaurants. 소주 a clear, slightly sweet distilled spirit, is by far the most popular Korean liquor. It is made from grain or sweet potatoes and is generally inexpensive. It typically has an alcohol content of 40 proof (20% alc. by volume).

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