1. Korean Language and Culture By JAE-YOUNG YU

2. Contents General A Typical Korean Table Ingredients Cooking Methods Some Representative Korean Cuisins

3. General A typical Korean style table consists of + + ; very unique Varieties of foods; grains, vegetables, meats, fishes Number of cooking methods Using condiments and seasoning of a wide spectrum Chinese and Japanese styles cuisines popular Western style diets now widely accepted More opportunities of having foreign cuisine Appearance of fusion cuisines Simplified dining etiquettes

4. A typical Korean table http://article.joinsmsn.com/new s/article/article.asp?total_id=329 1230&cloc= http://www.hyulimbook.co.kr/index.ph p?mid=talk_04&document_srl=59508

5. Ingredients Grains: Rice, barley, millet, wheat, bugwheat, sorghum Legumes: Soy bean, peas, mungbeans, azuki beans Meats; Beef, pork, chicken, goat Fishes; Mackerel, hairtail, croaker, herring, walleye pollack, gadid, ray, etc. Other sea foods; Shellfishes, shrimps, mollusks, cephalopods, seaweeds (,,..) Vegetables; Korean (Kimchi) cabbage, Korean radish, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, zucchini, mushrooms, lotus root, and wild greens ( ) Condiments & seasonings; Fermented condiments include ganjang, doenjang, gochujang and vinegars. Nonfermented condiments or spices include red pepper, black pepper, Chinese pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion)

6. Cooking methods Raw vs. Fermentation; Gimchi, Jeotgal, Doenjang Steaming ( ); Rice and other grains, meats, vegetables Boiling (, ); Soups (, ) Mixing ( ); Vegetables or meats with seasonings Roasting ( ); Meats, fishes, and vegetables Frying ( ); Meats, fishes, and vegetables Stirred frying ( ); Meats, fished, and vegetables

7. Some respresentative Korean cuisines Bulgogi ( ) Recipe: http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe- korean-barbequed-beef/http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe- korean-barbequed-beef/ http://blog.daum.net/r ainbow_21/13423084

8. Samgyeobsal ( ) Recipe: http://www.maangchi.com/recipe/samgyeopsal-gui/http://www.maangchi.com/recipe/samgyeopsal-gui/

9. Gimichi Jjigae ( ) Recipe: http://topchefkorea.com/2011/04/11/kimchijjigae/http://topchefkorea.com/2011/04/11/kimchijjigae/

10. Sundubu Jjigae ( ) Recipe: http://www.maangchi.com/recipe/soondubu-jjigaehttp://www.maangchi.com/recipe/soondubu-jjigae

11. Bibimbab ( ) Recipe: http://www.maangchi.com/recipe/bibimbaphttp://www.maangchi.com/recipe/bibimbap

12. Japchae ( ) Recipe: http://www.maangchi.com/recipe/japchaehttp://www.maangchi.com/recipe/japchae

13. Ddeokbokki ( ) Recipe: http://www.maangchi.com/recipe/ddukbokkiehttp://www.maangchi.com/recipe/ddukbokkie

14. Jajangmyeon, Jajangbap (, ) Recipe: http://www.maangchi.com/recipe/jjajangmyunhttp://www.maangchi.com/recipe/jjajangmyun

15. Nangmyeon ( ) Recipe: http://www.maangchi.com/recipe/naengmyeonhttp://www.maangchi.com/recipe/naengmyeon