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Topic: Korean cuisine

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	Korean cuisine - Wikipedia, the free encyclopedia
		From the complex Korean royal court cuisine to regional specialties to modern fusion cuisine, the ingredients and preparation are richly varied, and many dishes are becoming internationally popular.
		Korean food is usually seasoned with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger and gochujang (red chile paste).
		Koreans traditionally ate (and many still do eat) seated on cushions at low tables with their legs crossed in a modified lotus position.
	en.wikipedia.org /wiki/Korean_cuisine (2332 words)

	Korean Beef
		Korean beef broth, made by simmering bones for at least twelve hours, is a rich source of minerals, particularly calcium and phosphorus, in easily assimilated form.
		Koreans have a relatively high rate of liver disease, also possibly due to consumption of alcoholic beverages without the protective benefits of adequate saturated fat in the diet.
		The challenge for Koreans in their homeland will be to remain faithful to their traditional diets, while increasing the amount of animal foods, particularly animal fats, available to the poor, and reducing carcinogens in their environment and food supply.
	www.westonaprice.org /traditional_diets/korean_beef.html (1912 words)

	Korean Cuisine - Cookbookwiki (Site not responding. Last check: 2007-11-07)
		An example of a regular Korean diet is made up of steamed rice, soup (kuk), an assortment of pot stews (tchjge), broiled meat (kui), fried foods (chonya), raw vegetables (saengch'ae), raw fish (saengh’oe), pickled vegetables (kimch'i), dried fish (p'o), radish seasoned with soy sauce (changatchi), Pork (chokp'yon) and soy sauce (kanjang).
		The Korean people carried on the traditions through their cooking and all participated to the cultural Korean cuisine, which is unique, exotic, creative and now famous in the entire world.
		For the Korean chefs, the most important aspect is that their food tastes healthy, combines the most important elements and the basic nutrients and is original and innovating.
	www.cookbookwiki.com /Korean_Cuisine (1555 words)

	Korean Studies :: Culture :: Cuisine (Site not responding. Last check: 2007-11-07)
		In many aspects Korean cuisine is a combination of Japanese and Chinese techniques in preparing food.
		Koreans are likely to eat pickled vegetables every day of the year, commonly for breakfast, lunch, and dinner.
		Even as kimchi is most peculiar to Korean cuisine, it's rather the Korean habit of preparing meat as barbecue (in Korean: bulgogi) that has appealed to a large number of gourmets around the world.
	www.korean-su.info /cuisine.htm (378 words)

	The Koreana - Korean Culture (Site not responding. Last check: 2007-11-07)
		Korean music is very special, using 3 beats per measure, and its unique pattern is echoed in the rich tradition of dance.
		The formal Korean alphabet of 10 vowels and 14 consonants was created in 1443, well before other Asian cultures had systemic ways of writing, and allowed much Korean poetry and song to be recorded and passed down through the centuries.
		Korean art and culture is dramatic, full of energy, and very expressive, and can be seen as springing from the nature of the land itself.
	www.thekoreana.com /culture.html (837 words)

	CuisineNet Digest: Korean Cuisine Introduction (Site not responding. Last check: 2007-11-07)
		As a result, Korean cooking has a distinct national identity that, in its contemporary form, combines dishes and techniques from both peasant diets and royal palace foods.
		Koreans also eat meat; northerners eat more pork, while southerners prefer beef, and the cooks are unafraid to mix meat, fish, chicken, and pork.
		Koreans eat a medium-grain "sticky" rice (as distinguished from long-grain and short-grain, or glutinous, varieties) which is also common in Japan.
	www.cuisinenet.com /digest/region/korea/index.shtml (594 words)

	[No title]
		Korean people are always not self-confident about their unique charm which in fact has a huge potentiality in attracting the Western world.
		Korean cuisine is well known for its spicy hotness, and as there is a saying, "the spicier, the more Korean." Koreans identify its own taste as spiciness.
		She came over and gave me a little lecture on the history of Korean tea ceremony and explained the appropriate temperature and precipitation for the cultivation of tea: It has to be cultivated in a deep valley where 13.8C is the average temperature and more than 1,500mm of precipitation per year is expected.
	www.nyu.edu /classes/bkg/kim.pap (6091 words)

	Guidelive.com (Site not responding. Last check: 2007-11-07)
		Korean meals are constructed around "sour, sweet, hot, burning hot, salty, bitter and nutty," writes Hi Soo Shin Hepinstall, whose Growing Up in a Korean Kitchen (Ten Speed Press) was named one of the best cookbooks of 2001 by People magazine.
		In traditional dining, the beef is rolled in a lettuce leaf with a dab of chile-flavored sauce and a spoonful of the Korean sticky style of rice, notes Mr.
		Koreans also use scissors, to snip the noodles in soups so that they may be easily handled with chopsticks.
	www.guidelive.com /feature/286 (1507 words)

	Korean Cuisine News
		The Asadal Korean Restaurant, London WC1 is both elegant and atmospheric, writes Jan Moir And now, in the face of mounting world tension over North Korea's missile programme, some cheerful news along the 38th...
		The Delegates` Dining Room on the fourth floor of the UN Headquarters in Manhattan is dominated by the Korean menu.
		Under the guidance of a Korean chef and her Israeli boyfriend, the country's only Korean restaurant offers an exotic taste of a similar culture Jerusalem's crowded and bustling downtown is littered with tourist...
	www.topix.net /food/korean (639 words)

	All About Korean Food (Site not responding. Last check: 2007-11-07)
		Korean cuisine, made for common people, is based largely on rice, vegetables, fish, seaweed and tofu (dubu in Korean).
		Typical Korean meals are named for the number of side dishes (banchan) that accompany the ubiquitous rice, soup, and kimchi (fermented vegetables).
		Koreans never pick up their rice or soup bowls but leave both on the table and eat from them with spoons.
	www.geocities.com /kidokitty (987 words)

	Grandma's Kitchen: Korean Homestyle Cooking
		Korean meals are served buffet-style with meat, poultry, and fish dishes served concurrently with an impressive assortment of vegetables for sampling, rather than for individual portions.
		While court cuisine is characterized by highly refined seasonings and elaborates cooking procedures, homestyle cooking is less complex and elegant.
		In autumn, it is traditional for Koreans to prepare large amounts of kimchi and bury it in jars, thus utilizing the earth to preserve it for the winter months when fresh vegetables are scarce.
	www.jadedragon.com /archives/cooking/koreanck.html (622 words)

	The characteristics of Korean food (Site not responding. Last check: 2007-11-07)
		Korean call dishes made with only vegetables "namool".There are two kinds of which are "saengche", cold and raw "namool" and "saengche", warm and steamed "namool".
		Korean table settings are classified into the 3-"chop",the 5-"chop", the 7-"chop",9-"chop",12-"chop" setting according to the number of side dishes served except rice,soup, and"kimchi".
		Korean food is shared by diners in one table,except rice and soup.
	iml.jou.ufl.edu /projects/STUDENTS/Hwang/character1.htm (529 words)

	AskMen.com - Korean cuisine (Site not responding. Last check: 2007-11-07)
		As a lover of world cuisine, I have made it a personal mission to think outside of the box some of you are still stuck in.
		Korean food is a spectacular mix of flavors and culinary techniques unique to the country but often overlooked as a poor cousin to other Asian styles of cuisine.
		A typical Korean meal may incorporate a grilled main course along with a soup and salad dish, accompanied with an array of sauces and pickles (kimchi).
	www.askmen.com /fashion/wine_and_dine/36_wine_dine.html (494 words)

	Korean Cuisine (Site not responding. Last check: 2007-11-07)
		But there is more to this beautiful country, and its cuisine is not the least of its charms.
		Descended from Mongolians, Koreans were governed by imperial dynasties on a feudal system since before the Common Era.
		Korean food is often extremely spicy, for in the 16th century, Korean cooks were seduced by the chile, which the Portuguese introduced.
	www.cuisinenet.com /glossary/korea.html (587 words)

	Lostwriters.net
		Thai cuisine is filled with bird’s eye chilies, cilantro, basil, lemongrass, and curries, all ingredients that fight to be the center of attention in any dish.
		Korean cuisine, like Thai, is adventurous and just as likely to start a gang war inside your mouth.
		In Korean restaurants, we eat this dish with a side of rice; when we are almost done we dump the leftover rice into the pan with the chicken and make a sort of spicy fried rice dish.
	www.lostwriters.net /archive_popup.php?c=czoyOiI5NCI7 (738 words)

	Korean Cooking and Cuisine - Kimchi
		The classic Korean kimchi made with Chinese cabbage, served at almost every Korean meal.
		Unmarried Korean men traditionally wore their hair in a long braid.
		Radishes with tops were thought to resemble this head and ponytail.
	www.1stopkorea.com /cooking-kimchi.htm (153 words)

	Korean Traditional Food : Tour2Korea.com (Site not responding. Last check: 2007-11-07)
		These days Korean cuisine is characterized by a wide variety of meat and fish dishes along with wild greens and vegetables.
		The prominent feature of a Korean table setting is that all dishes are served at the same time.
		Boiled rice is the staple of Korean cuisine.
	english.tour2korea.com /05food/Introduction/lifestyle_food.asp?konum=1&kosm=m5_1 (453 words)

	Flavours of Korea
		Korean dumplings, filled with ground pork, kimchi, spring onions, and bean curd, usually poached in a richly flavoured beef broth.
		Namuls are served at every Korean meal, and are made with any number of vegetables, as well as with wild roots, sprouts, stems, and leaves.
		One of the classics of the Korean kitchen, a one-dish meal consisting of a mixture of rice and any assortment of cooked cultivated and wild vegetables, perhsps some meat, a fried egg, and topped with a generous dollop of kochujang.
	www.quaypress.com /korea/koreagloss.html (520 words)

	Seoul Searching - information on South Korean cuisine.
		In fact, South Korean food is a pleasurable oral experience with an explosion of flavors.
		Korean food is an excellent alternative to eating high-fat Western dishes, and can help anyone trying to lose weight.
		South Koreans believe that sharing food brings people closer together and in all reality is seems to work.
	www.seoulsearching.com /entertainment/food (709 words)

	KOREA A LA CARTE / Sweet, sour, salty and spicy blend in an earthy cuisine (Site not responding. Last check: 2007-11-07)
		Korean cuisine, like meat and potatoes, is comfort food in its own right.
		Part of the intrigue of Korean dining is savoring the variety of panchan, or small, colorful side dishes, typically served before the main courses.
		Koreans would prepare the kimchi in the fall and pack it into hefty earthenware urns (hangari) that were buried in the ground.
	sfgate.com /cgi-bin/article.cgi?file=/chronicle/archive/2001/02/21/FD172876.DTL&type=food (4272 words)

	Korean cuisine Masit-sseoyo (It's delicious) Milwaukee Journal Sentinel, The - Find Articles (Site not responding. Last check: 2007-11-07)
		Thai cuisine is nearly as well-known and beloved.
		Korean cuisine has become more fashionable in Los Angeles and New York, Korean-American residents say, and it's enjoying greater popularity elsewhere as well.
		Korea's food is not a simple cuisine, he says, but is one worth discovering.
	www.findarticles.com /p/articles/mi_qn4196/is_20030625/ai_n10887421 (365 words)

	New University Paper (Site not responding. Last check: 2007-11-07)
		If you thought that Korean food was a little too risqué or not for the sensitive palate, think again.
		Nestled in the middle of a typical Irvine strip mall lies one of the tastiest Korean restaurants in Orange County.
		Arriving first was an array of small Korean appetizers called “banchan” that accompanies all of the dishes on the menu.
	www.newuniversity.org /article.php?id=4496 (753 words)

	Ya Rayi Our Rai: Korean Cuisine by Ji-Young Park (Site not responding. Last check: 2007-11-07)
		Naengmyun is a Northern Korean cold noodle dish from the Pyong-an-do and Hamgyong-do provinces.
		I invite Korean bloggers to join book of rai forum as well as the readers from the University of Hawaii who have been following this series.
		They were wealthy North (then it was simply Northern as the country was not officially divided) Koreans who fled to the South with every bit of gold, jewelry and money they could strap to their bodies and carry.
	mybookofrai.typepad.com /my_weblog/korean_cuisine_by_jiyoung_park (1809 words)

	RESTAURANTS: KOREAN RESTAURANTS IN NEW YORK CITY
		Korean Cuisine: Expect highly seasoned food featuring a balance of sweet, salty, bitter, hot and sour flavors.
		Korean sashimi is larger than Japanese sashimi and is often served wrapped in lettuce leaves.
		This East Village Korean features both la carte and prix fixe menus that mix the classic (kimchi, BBQ) with the experimental (freshwater eel with cream cheese); if the elegant setting and upscale tableware suggest a royal occasion, prices are nevertheless quite plebeian.
	www.citidex.com /6459.htm (523 words)

	Ten Speed Press - Ten Speed Press - Growing Up in a Korean Kitchen
		With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soo Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life.
		Korean cuisine has emerged as one of the most exciting and robust tastes of Asia, with great variety and some of the world's most sophisticated techniques for pickling and cooking with garlic and hot pepper.
		In addition, she has written two novels, one of which won a Korean literary prize and was made into a popular movie.
	www.tenspeedpress.com /catalog/tenspeed/item.php3?id=1198 (875 words)

	Metroactive Dining \| Palace BBQ Buffet
		Because a Korean host must lay out enough dishes to cover the board, we--being our own hosts--layered our expanse of polished granite with 15 varieties of kimchee, including pickled mung bean, raw pickled blue crab, chile octopus, cabbage, Korean leek, crunchy muu (Korean radish), raw garlic and fresh chile--a stupefying array of textures and flavors.
		Although favorites such as stone pot kimchee soup and hot fish didn't grace this buffet, and the spices were much mellowed to accommodate everyone, the abundance of meticulously presented food and the graceful setting more than compensated for any shortcomings.
		Korean food with all the fun and none of the hassle--Palace BBQ Buffet is one place we'll revisit with big appetites.
	www.metroactive.com /papers/metro/07.17.97/dining-9729.html (709 words)

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