Korean cuisine/ja: Difference between revisions

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===Joseon period===

Agricultural innovations were significant and widespread during this period, such as the invention of the rain gauge during the 15th century. During 1429, the government began publishing books on agriculture and farming techniques, which included ''[[Nongsa chiksŏl]]'' (literally "Straight Talk on Farming"), an agricultural book compiled under [[King Sejong]].

A series of invasions in the earlier half of the Joseon caused a dynamic shift in the culture during the second half of the period. Groups of ''[[silhak]]'' ("practical learning") scholars began to emphasize the importance of looking outside the country for innovation and technology to help improve the agricultural systems. Crops traded by Europeans from the [[New World]] began to appear, acquired through trade with China, [[Japan]], [[Europe]], and the [[Philippines]]; these crops included [[maize]], [[sweet potato]]es, [[chili pepper]]s, [[tomato]]es, [[peanut]]s, and [[Squash (plant)|squash]]. Potatoes and sweet potatoes were particularly favored as they grew in soils and on terrains that were previously unused.

Government further developed agriculture through technology and lower taxation. Complex [[irrigation system]]s built by government allowed peasant farmers to produce larger crop volumes and produce crops not only for sustenance but also as [[cash crop]]s. Reduced taxation of the peasantry also furthered the expanded commerce through increasing periodic markets, usually held every five days. One thousand such markets existed in the 19th century, and were communal centers for economic trade and entertainment.

The end of the Joseon period was marked by consistent encouragement to trade with the Western world, China and Japan. In the 1860s, trade agreements pushed by the Japanese government led the [[Joseon dynasty]] to open its trade ports with the west, and to numerous treaties with the United States, Britain, France, and other Western countries.

The opening of Korea to the Western world brought further exchange of culture and food. Western missionaries introduced new ingredients and dishes to Korea. Joseon elites were introduced to these new foods by way of foreigners who attended the royal court as advisers or physicians. This period also saw the introduction of various seasonings imported from Japan via western traders and alcoholic drinks from China.

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===Colonial period to modern period===

{{Main|South Korean cuisine|North Korean cuisine}}

[[File:Korean.food-Budaejjigae-01.jpg|thumb|alt=A spicy stew in a pot|''[[Budae jjigae]]'', a spicy stew originated during the Korean War.]]

[[File:Korean chicken dish in Sydney, Australia.JPG|thumb|Korean chicken dish (Jjimdak) in Sydney, Australia]]

Japan occupied the [[Korean peninsula]] from 1910 to 1945. Many of its agricultural systems were taken over by the Japanese to support Japan's food supply. Land changes resulting from the [[Korea under Japanese rule|Japanese occupation]] included combining small farms into large-scale farms, which led to larger yields. Rice production increased during this period to support the [[Empire of Japan]]'s war efforts. Many Koreans, in turn, increased the production of other grains for their own consumption.

Meals during the Japanese occupation were quite varied. Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons. For the lower classes, satiety, rather than quality, was most important. Those in even lower economic levels were likely to enjoy only a single bowl of white rice each year, while the remainder of the year's meals consisted of cheaper grains, such as [[millet]] and [[barley]]. For the Korean middle and upper classes during the occupation, things were quite different. Western foods began emerging in the Korean diet, such as white bread and commercially produced staples such as precooked noodles. The Japanese occupational period ended after the defeat of Japan during [[World War II]].

The country remained in a state of turmoil through the [[Korean War]] (1950–1953) and the [[Cold War]], which separated the country into North Korea and South Korea. Both of these periods continued the limited food provisions for Koreans, and the stew called ''[[budae jjigae]]'', which makes use of inexpensive meats such as sausage and [[Spam (food)|Spam]], originated during this period.

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At this point, the history of North and South Korea sharply diverged. In the 1960s under President [[Park Chung Hee]], industrialization began to give South Korea the economic and cultural power it holds in the global economy today. Agriculture was increased through use of commercial fertilizers and modern farming equipment. In the 1970s, food shortages began to lessen. Consumption of instant and processed foods increased, as did the overall quality of foods. [[Livestock]] and dairy production was increased during the 1970s through the increase of commercial dairies and mechanized farms. The consumption of pork and beef increased vastly in the 1970s. Per-capita consumption of meat was 3.6&nbsp;kg in 1961 and 11&nbsp;kg by 1979. The result of this increased meat consumption brought about the rise of ''[[bulgogi]]'' restaurants, which gave the middle class of South Korea the ability to enjoy meat regularly. Meat eating continued to rise, reaching 40&nbsp;kg in 1997, with fish consumption at 49.5&nbsp;kg in 1998. Rice consumption continually decreased through these years, from 128&nbsp;kg consumed per person in 1985 to 106&nbsp;kg in 1995 and 83&nbsp;kg in 2003. The decrease in rice consumption has been accompanied by an increase in the consumption of bread and noodles. In 2009, the South Korean government launched a $77-million [[Culinary diplomacy#South Korea|culinary diplomacy]] program called "Korean Cuisine to the World" to promote its cuisine and subsequently pivoted into the markets in the United States and Muslim countries.

==Food==

===Grains===

[[File:Korea-Icheon-Dolsotbap-Cooked rice in a stone pot-01.jpg|thumb|alt=Cooked rice sprinkled with four pieces of dried grape and cooked three chestnut in a black stone pot|''Dolsotbap'', cooked rice in a stone pot (''[[dolsot]]'')]][[Grain]]s have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to [[Jumong]], who received [[barley]] seeds from two [[dove]]s sent by his mother after establishing the kingdom of [[Goguryeo]]. Yet another myth speaks of the three founding deities of [[Jeju Island]], who were to be wed to the three princesses of [[Tamna]]; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming.

During the pre-modern era, grains such as barley and millet were the main staples. They were supplemented by wheat, [[sorghum]], and [[buckwheat]]. Rice is not an indigenous crop to Korea and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the [[Silla]] and [[Baekje]] Kingdoms in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The [[Sino-Korean vocabulary|Sino-Korean]] word for "tax" is a compound character that uses the character for the rice plant. The preference for rice escalated into the [[Joseon]] period, when new methods of cultivation and new varieties emerged that would help increase production.

As rice was prohibitively expensive when it first came to Korea, the grain was likely mixed with other grains to "stretch" the rice; this is still done in dishes such as ''boribap'' (rice with barley) and ''[[kongbap]]'' (rice with beans). White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a ''sot'' ({{Korean|hangul=솥|labels=no}}) or ''musoe sot'' ({{Korean|hangul=무쇠솥|labels=no}}). This method of rice cookery dates back to at least the [[Goryeo]] period, and these pots have even been found in tombs from the Silla period. The ''sot'' is still used today, much in the same manner as it was in the past centuries.

Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called ''[[tteok]]'' in over two hundred varieties. It is also cooked down into a [[congee]] (''juk'') or [[gruel]] (''mieum'') and mixed with other grains, meat, or seafood. Koreans also produce a number of [[rice wine]]s, both in filtered and unfiltered versions. Grains have also been used for centuries to make [[misu]] and [[misu-garu]], drinks made from grain powder that are sometimes used as meal supplements.

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===Fruits===

Encompassing a wide range of temperate climates, the Korean peninsula supports the growth of many cultivated and wild fruit species. Asian pears of numerous varieties, apples, melons and berries and more are typical of summer and fall produce.

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===Legumes===

[[File:Korean noodles-Kongguksu-01.jpg|thumb|alt=A wheat noodles with a cold white broth in a stainless bowl|''[[Kongguksu]]'', a cold noodle dish with a broth made from ground soy beans]]

[[Legume]]s have been significant crops in Korean history and cuisine, according to the earliest preserved legumes found in [[archaeological site]]s in Korea. The excavation at Okbang site, [[Jinju]], [[South Gyeongsang Province]] indicates [[soybean]]s were cultivated as a food crop ''circa'' 1000–900 BCE. They are still made into dubu ([[tofu]]), while soybean sprouts are sauteed as a vegetable (''[[kongnamul]]'') and whole soybeans are seasoned and served as a side dish. They are also made into [[soy milk]], which is used as the base for the noodle dish called ''[[kongguksu]]''. A byproduct of soy milk production is ''[[soy pulp|biji]]'' or ''kong-biji'', which is used to thicken stews and porridges. Soybeans may also be one of the beans in ''[[kongbap]]'', boiled together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as ''jang'', such as soybean pastes, ''[[doenjang]]'' and ''[[cheonggukjang]]'', a soy sauce called ''[[Korean soy sauce|ganjang]]'', chili pepper paste or ''[[gochujang]]'' and others.

[[File:Korean shredded mung bean jelly with vegetables-Tangpyeongchae-01.jpg|thumb|alt=A salad consisting of slices of half transparent jelly-like food and vegetables|''[[Tangpyeongchae]]'', a dish made with ''[[nokdumuk]]'' (a mung bean starch jelly) and vegetables]]

[[Mung bean|Nokdu]] (Mung bean) is commonly used in Korean cuisine. ''[[sukju namul|Sukju]] namuls (Mung bean sprouts)'' are often served as a side dish, [[Blanching (cooking)|blanched]] and [[Sautéing|sautéed]] with sesame oil, garlic, and salt. Ground Nokdu is used to make a porridge called ''nokdujuk'', which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack, ''[[bindaetteok]]'' (mung bean pancake), is made with ground nokdu and fresh sukju namul. Starch extracted from ground nokdu is used to make transparent dangmyeon ( [[cellophane noodles]]). The dangmyeons are the main ingredients for ''[[japchae]]'' (a salad-like dish) and ''[[sundae (Korean food)|sundae]]'' (a [[blood sausage]]), and are a subsidiary ingredient for soups and stews. The starch can be also used to make jelly-like foods, such as ''[[nokdumuk]]'' and ''[[hwangpomuk]]''. The ''muk'' have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweed or other seasonings such as ''[[tangpyeongchae]]''.

Cultivation of [[azuki bean]]s dates back to ancient times according to an excavation from Odong-ri, [[Hoeryong]], [[North Hamgyong Province]], which is assumed to be that of [[Mumun period]] (approximately 1500–300 BCE). Azuki beans are generally eaten as ''[[patbap]]'', which is a bowl of rice mixed with the beans, or as a filling and covering for ''[[tteok]]'' (rice cake) and breads. A porridge made with azuki beans, called ''[[patjuk]]'', is commonly eaten during the winter season. On [[Dongzhi Festival|Dongjinal]], a Korean traditional holiday which falls on December 22, Korean people eat ''donji patjuk'', which contains ''saealsim'' ({{Korean|hangul=새알심|labels=no}}), a ball made from glutinous rice flour. In old Korean tradition, ''patjuk'' is believed to have the power to drive evil spirits away.

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===Condiments and seasoning===

[[Condiment]]s are divided into fermented and nonfermented variants. Fermented condiments include ''[[ganjang]]'', ''[[doenjang]]'', ''[[gochujang]]'' and vinegars. Nonfermented condiments or spices include red pepper, black pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion).

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===Gochujang===

[[Gochujang]] can be found in many writings. Some of the writings are the ''{{ill|Mangi Yoram|ko|만기요람}}'', ''The Three States'', the ''Nonggawolryeongga'', the ''Gijaejapgi'', and the ''{{ill|Hyangyak-jipsongbang|ko|향약제생집성방}}''. The ''Hyangyak-jipseongbang'', which dates back to around 1433 during the Chosun dynasty, is one of the oldest writings mentioning gochujang.

Gochujang is a fermented bean paste that has red pepper powder, soybean powder and rice flour added to it to create a spicy paste. It typically can be added to most dishes. Gochujang can be used as a seasoning and sometimes as a dipping sauce.

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Many variations come from ''jang'', fermented bean paste. Some variations can include [[doenjang]] (soybean and brine), [[kanjang]] (soybeans, water, and salt), [[chogochujang]] (gochujang and vinegar), and [[jeotgal]] (mixture of other jangs and seafoods).

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Vegetables such as cucumbers, carrots, and cabbage use gochujang as a dip. Gochujang is a common seasoning for foods such as Korean barbecue including pork and beef. One popular snack food that is very commonly eaten with gochujang is bibimbap. [[Bibimbap]] includes rice, spinach, radish, bean sprouts. Sometimes beef is added to bibimbap. Another popular dish including gochujang is [[tteokbokki]].

===Meat===

{{see also|List of Korean dishes#Meat-based dishes}}

In antiquity, most meat in Korea was likely obtained through [[hunting]] and [[fishing]]. Ancient records indicate rearing of [[livestock]] began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat.

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====Beef====

[[File:Korean barbeque-Yangnyeom galbi-01.jpg|thumb|Marinated [[galbi]] before grilling]]

[[Beef]] is the most prized of all, with cattle holding an important cultural role in the Korean home. Beef is prepared in numerous ways today, including roasting, grilling (''[[Gui (food)|gui]]'') or boiling in [[guk|soups]]. Beef can also be dried into ''[[yukpo]]'', a type of ''[[po (food)|po]]'', as with seafood, called ''[[eopo]]''.

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The cattle were valuable draught animals, often seen as equal to human servants, or in some cases, members of the family. Cattle were also given their own holiday during the first 'cow' day of the [[Korean New Year|lunar New Year]]. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as [[Pack animal|beasts of burden]] and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The [[Mongol]]s dispensed with the ban of beef during the 13th century, and they promoted the production of beef cattle. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef. Only in the latter part of the 20th century has beef become regular table fare.

====Chicken====

[[Chicken (food)|Chicken]] has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of [[Kim Alji]], founder of the [[Kim (Korean name)#Gyeongju|Kim family]] of [[Gyeongju]] being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the [[gizzard]], [[liver]], and feet. Young chickens are braised with [[ginseng]] and other ingredients in medicinal soups eaten during the summer months to combat heat called ''[[samgyetang]]''. The feet of the chicken, called ''dakbal'' ({{Korean|hangul=닭발|labels=no}}), are often roasted and covered with hot and spicy ''[[gochujang]]''-based sauce and served as an ''[[anju (food)|anju]]'', or side dish, to accompany [[Korean alcoholic beverages|alcoholic beverages]], especially ''[[soju]]''.

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====Pork====

[[File:Korean barbeque-Samgyeopsal-06.jpg|thumb|''[[Samgyeopsal]]'']]

[[Pork]] has also been another important land-based protein for Korea. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef.

A number of foods have been avoided while eating pork, including [[Chinese bellflower]] (''doraji'', 도라지) and [[lotus root]] (''yeonn ppuri'', 연뿌리), as the combinations have been thought to cause diarrhea. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs. Koreans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking. Koreans especially like to eat grilled pork belly, which is called ''[[samgyeopsal]]''.

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====Fish and seafood====

{{see also|List of Korean dishes#Fish-based dishes|Jeotgal}}

[[File:Korean.cuisine-Ganjang gejang and banchan-01.jpg|thumb|A bowl of ''[[gejang]]'', marinated crabs in soy sauce and plates of various ''[[banchan]]'' (small side dishes)]]

[[Fish (food)|Fish]] and [[shellfish]] have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as [[Shrimp (food)|shrimp]], [[clam]]s, [[oyster]]s, [[abalone]], and [[Cobitidae|loach]], while [[sheep]] and hogs were reserved for the upper class.

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Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include [[Mackerel (food)|mackerel]], [[hairtail]], [[Sciaenidae|croaker]] and [[Pacific herring]]. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as ''[[jeotgal]]''. Fish can also be grilled either whole or in fillets as [[banchan]]. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include [[yellow corvina]], [[Anchovy (food)|anchovies]] (''myeolchi'') and [[Sciaenidae|croaker]]. Dried anchovies, along with kelp, form the basis of common soup stocks.

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Shellfish is widely eaten in all different types of preparation. They can be used to prepare [[Stock (food)|broth]], eaten raw with ''chogochujang'', which is a mixture of ''[[gochujang]]'' and vinegar, or used as a popular ingredient in countless dishes. Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor. Salted baby shrimp are used as a seasoning agent, known as ''[[saeujeot]]'', for the preparation of some types of kimchi. Large shrimp are often grilled as ''[[Gui (food)|daeha gui]]'' ({{Korean|hangul=대하구이|labels=no}}) or dried, mixed with vegetables and served with rice. [[Mollusk]]s eaten in Korean cuisine include [[Octopus (food)|octopus]], [[cuttlefish]], and [[Squid (food)|squid]].

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===Vegetables===

[[File:Korea.food-Miyeok.guk-01.jpg|thumb|[[Miyeok guk]], a soup made from the sea seaweed, [[miyeok]]]]

{{see also|List of Korean dishes#Vegetable-based dishes}}

Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or [[Pickling|pickles]], as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include [[Korean radish]], [[napa cabbage]], cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, [[Edible seaweed|seaweed]], [[zucchini]], mushrooms, [[Nelumbo nucifera|lotus root]]. Several types of wild greens, known collectively as ''[[chwinamul]]'' (such as ''[[Aster (genus)|Aster]] scaber''), are a popular dish, and other wild vegetables such as [[Bracken|bracken fern]] shoots (''gosari'') or [[Campanula takesimana|Korean bellflower]] root (''doraji'') are also harvested and eaten in season.Traditional medicinal herbs in Korean cuisine, such as [[ginseng]], [[lingzhi mushroom]], [[wolfberry]], ''[[Codonopsis pilosula]]'', and ''[[Angelica sinensis]]'', are often used as ingredients in cooking, as in ''[[samgyetang]]''.

===Medicinal foods===

Medicinal food (''boyangshik'') is a wide variety of specialty foods prepared and eaten for their purported medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called ''sambok''. Hot foods consumed are believed to restore ''[[qi|ki]]'', as well as sexual and physical stamina lost in the summer heat. Commonly eaten ''boyangshik'' include ginseng, chicken, black goat, abalone, eel, carp, beef bone soups, pig kidneys.

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==== Samgyetang ====

[[Samgye-tang|''Samgyetang'']] is a chicken ginseng soup traditionally consumed during Boknal ({{Korean|hangul=복날|labels=no}}) days: the hottest days of summer. It is a Korean custom to eat hot food in hot weather called Iyeolchiyeol ({{Korean|hangul=이열치열|labels=no}}), which means "controlling heat with heat". Consequently, Samgyetang is Koreans' favorite energizing food and it is common to have it on sambok ({{Korean|hangul=삼복|labels=no}}) days — Chobok ({{Korean|hangul=초복|labels=no}}), Jungbok ({{Korean|hangul=중복|labels=no}}) and Malbok ({{Korean|hangul=말복|labels=no}}) — which are believed to be the hottest days in Korea.

==Dishes==

{{see also|List of Korean dishes|List of North Korean dishes}}

Korean foods can be largely categorized into groups of "main [[staple food]]s" ({{Korean|hangul=주식|labels=no}}), "subsidiary dishes" ({{Korean|hangul=부식|labels=no}}), and "dessert" ({{Korean|hangul=후식|labels=no}}). The main dishes are made from grains such as ''[[Bap (rice dish)|bap]]'' (a bowl of rice), ''[[Rice congee|juk]]'' (porridge), and ''[[Korean noodles|guksu]]'' (noodles).

Many Korean ''banchan'' rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of [[Jeonju]] with ''[[bibimbap]]'') either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (e.g. "[[Suwon]] galbi").

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===Soups and stews===

{{see also|List of Korean dishes#Soups and stews}}

[[File:Korean.food-Tteok.mandu.guk-01.jpg|thumb|''[[Tteokguk]]'', soup made with ''[[tteok]]'', rice cake. It is also called [[Korean New Year|New Year's]] soup.]]

[[Soup]]s are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other [[banchan]]. Soups known as ''[[guk]]'' are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as ''[[tang (food)|tang]]'', often served as the main dish of the meal. ''[[Jjigae]]'' are a thicker, heavier seasoned soups or stews.

Some popular types of soups are:

* ''[[Malgeunguk]]'' ({{Korean|hangul=맑은국|labels=no}}), are flavoured with ''[[ganjang]]''. Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup.

* ''[[Doenjang-guk]]'' are seasoned with ''[[doenjang]]''. Common ingredients for ''tojang guk'' include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, ''[[gochujang]]'' is added.

* [[Tteokguk|''Tteok-guk'']] is a rice cake soup commonly made with sliced rice cakes and beef broth. White rice cake was called Baekbyeong (백병-白餠) or Geomo (거모-擧摸). Tteok-guk is made with thinly sliced garae-tteok, are long, cylindrical shaped rice cakes made with rice flour. Tteok-guk is boiled in chicken broth, but was originally boiled in pheasant meat soup. It says, "hunting pheasant is not easy, and since they breed chickens, they use chicken instead of pheasant, and if there's not chicken they even used beef"({{Korean|hangul=꿩 대신 닭|labels=no}}). In North Korea, there is a variation of this recipe called joraengi tteokguk where rice cakes are made in the shape of balls. it is eaten on [[Korean New Year|New Year]]'s Day because Koreans believe that if you eat a bowl of tteok-guk on the first of the lunar year, you get one year older. There is the belief that rice cakes in oval shape bring fortune since they resemble old Korean coins known as [[yeopjeon]] ({{Korean|hangul=엽전|labels=no}}).

* ''[[Gomguk]]'' or ''gomtang'' ({{Korean|hangul=곰탕|labels=no}}), and they are made from boiling beef bones or [[cartilage]]. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, [[Bone marrow|marrow]], and [[gelatin]] to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt.

* ''[[Naengguk]]'', which are cold soups generally eaten during the summer months to cool the diner. A light hand is usually used in the seasoning of these soups usually using ''[[ganjang]]'' and [[sesame oil]].

*Shin-son-ro (or koo-ja tang), the name of it came from its special cook pot with chimney for burning charcoal. The meaning is a hearth or furnace or a pot for fire or incense burning that always contains nineteen fillings. The nineteen fillings were including beef, fish, eggs, carrot, mushrooms, and onion.

Stews are referred to as ''[[jjigae]]'', and are often a shared side dish. ''Jjigae'' is often both cooked and served in the glazed earthenware pot (''[[ttukbaegi]]'') in which it is cooked. The most common version of this stew is ''[[doenjang jjigae]]'', which is a stew of [[soybean paste]], with many variations; common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available. Other common varieties of ''jjigae'' contain [[kimchi]] (''[[kimchi jjigae]]'') or tofu (''[[sundubu jjigae]]'').

* ''[[Miyeok-guk]]''. This soup is made of dried seaweed according to 조선요리제법, it says it is usually made by frying 미역 with beef pouring water and making the soup. Adding mussel can make it taste better. Also in coastal areas they use fish instead of beef too. It is usually consumed on Koreans birthday, specifically on samchil day (삼칠일: a resting period after giving birth to the newborn); [[Korean birthday celebrations|baek-il]] (백일: the 100th day after a baby is born); [[doljanchi]] (돌잔치: the baby's first birthday). The Korean tradition of mothers eating seaweed after birth originated in Goguryeo. The Korean word for seaweed, ''miyeok'', originated in Goguryeo.

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==See also==

* [[Culture of South Korea]]

* [[Delivery culture in South Korea]]

* [[Korean New Year]]

* [[Banchan]]

* [[Hanjeongsik]]

* [[North Korean cuisine]]

* [[South Korean cuisine]]

** [[List of Korean desserts]]

** [[List of Korean dishes]]

** [[List of Korean drinks]]

** [[List of Korean restaurants]]

** [[List of oldest restaurants in South Korea]]

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==External links==

{{Korean food and drink}}

{{Cuisine}}

{{二次利用|date=13 June 2025, at 15:46}}