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    Korean Cuisine: Asian Cookery

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    bigbrownmoolah
    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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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Korean Cuisine: Asian Cookery

    Uploaded by

    bigbrownmoolah
    347 views20 pages
    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.

    Original Description:

    Asian Cookery: Korean Cuisine Lecture Slides

    Original Title

    Korean Cuisine - Lecture

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    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    347 views20 pages

    Korean Cuisine: Asian Cookery

    Uploaded by

    bigbrownmoolah
    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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    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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