[[:en:Three Kingdoms of Korea|三国時代]]（紀元前57年～紀元668年）は、文化が急速に進化を遂げた時代であった。[[:en:Goguryeo|高句麗]]（紀元前37年～紀元668年）は、朝鮮半島の北部、現在の[[:en:Manchuria|満州]]の大部分に位置していた。第二の王国である[[:en:Baekje|百済]]（紀元前18年～紀元660年）は半島の南西部に、第三の王国である[[:en:Silla|新羅]]（紀元前57年～紀元935年）は半島の南東部に位置していた。各地域には、それぞれ独自の文化慣習と食料があった。例えば、百済は冷たい食べ物や『[[kimchi/ja|キムチ]]』のような発酵食品で知られていた。紀元4世紀の中国との文化交流を通じた[[:en:Buddhism|仏教]]と[[:en:Confucianism|儒教]]の普及は、韓国の異なる文化を変え始めた。
The [[Three Kingdoms of Korea|Three Kingdoms]] period (57 BCE – 668 CE) was one of rapid cultural evolution. The kingdom of [[Goguryeo]] (37 BCE – 668 CE) was located in the northern part of the peninsula along much of modern-day [[Manchuria]]. The second kingdom, [[Baekje]] (18 BCE – 660 CE), was in the southwestern portion of the peninsula, and the third, [[Silla]] (57 BCE – 935 CE), was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for cold foods and fermented foods like ''[[kimchi]]''. The spread of [[Buddhism]] and [[Confucianism]] through cultural exchanges with China during the fourth century CE began to change the distinct cultures of Korea.
During the latter Goryeo period, the [[Mongols]] invaded Goryeo in the 13th century. Some traditional foods found today in Korea have their origins during this period. The dumpling dish, ''[[mandu (food)|mandu]]'', grilled meat dishes, [[Korean noodles|noodle dishes]], and the use of seasonings such as black pepper, all have their roots in this 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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===植民地時代から現代へ===
===Colonial period to modern period===
{{Main/ja|South Korean cuisine/ja|North Korean cuisine/ja}}
{{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|オーストラリア、シドニーの韓国鶏料理（チムタク）]]
[[File:Korean chicken dish in Sydney, Australia.JPG|thumb|Korean chicken dish (Jjimdak) in Sydney, Australia]]
日本は1910年から1945年まで[[:en:Korean peninsula|朝鮮半島]]を占領した。日本の食料供給を支えるため、多くの農業システムが日本に引き継がれた。[[:en:Korea under Japanese rule|日本統治]]による土地の変化には、小規模農場を大規模農場に統合することが含まれ、これにより収穫量が増加した。この期間中、[[:en:Empire of Japan|大日本帝国]]の戦争努力を支援するために米の生産が増加した。その結果、多くの朝鮮人は自らの消費のために他の穀物の生産を増やした。
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.
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日本統治時代の食事は非常に多様であった。朝鮮人は通常、寒い季節には1日2食、暖かい季節には3食摂っていた。下層階級にとっては、質よりも満腹感が最も重要であった。さらに低い経済レベルの人々は、毎年一年に一度しか白い米を食べる機会がなかった一方で、残りの年の食事は[[millet/ja|アワ]]や[[barley/ja|大麦]]のような安価な穀物で構成されていた。統治時代の中流階級および上流階級の朝鮮人にとっては、状況はかなり異なっていた。白いパンや、あらかじめ調理された麺のような市販の主食など、西洋の食品が朝鮮の食事に登場し始めた。日本統治時代は、[[:en:World War II|第二次世界大戦]]での日本の敗北後に終わった。
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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この時点から、北朝鮮と韓国の歴史は大きく分岐した。1960年代には[[:en:Park Chung Hee|朴正熙]]大統領の下で工業化が始まり、韓国は今日のグローバル経済における経済的・文化的力を得るようになった。商業肥料や近代的な農機具の使用により農業生産が増加した。1970年代には食料不足が緩和され始めた。インスタント食品や加工食品の消費が増加し、食品全体の質も向上した。1970年代には、商業酪農場と機械化された農場の増加により、[[:en:Livestock|家畜]]と乳製品の生産が増加した。1970年代には豚肉と牛肉の消費が大幅に増加した。一人当たりの肉消費量は1961年には3.6kgであったが、1979年には11kgに達した。この肉消費量の増加は『[[bulgogi/ja|プルコギ]]』レストランの隆盛をもたらし、韓国の中流階級が定期的に肉を楽しむことができるようになった。肉食は増加し続け、1997年には40kgに達し、魚の消費量は1998年には49.5kgであった。米の消費量はこれらの年を通じて継続的に減少し、1985年には一人当たり128kgであったが、1995年には106kg、2003年には83kgとなった。米の消費量の減少は、パンや麺の消費量の増加を伴っている。2009年には、韓国政府は韓国料理を宣伝するため、「Korean Cuisine to the World」と呼ばれる7700万ドルの[[:en:Culinary diplomacy#South Korea|料理外交]]プログラムを開始し、その後、米国およびイスラム諸国の市場に転換した。
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 kg in 1961 and 11 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 kg in 1997, with fish consumption at 49.5 kg in 1998. Rice consumption continually decreased through these years, from 128 kg consumed per person in 1985 to 106 kg in 1995 and 83 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.
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==食材{{Anchor|Food}}==
==Food==
===穀物===
===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|[[dolsot/ja|石鍋]]で炊かれたご飯『ドルソッパプ』]][[Grain/ja|穀物]]は、韓国の食生活において最も重要な主食の一つである。韓国における様々な王国の建国神話は、穀物を中心に語られている。ある建国神話は[[:en:Jumong|朱蒙]]に関するもので、[[:en:Goguryeo|高句麗]]を建国した後、母親が送った2羽の[[dove/ja|ハト]]から[[barley/ja|大麦]]の種を受け取ったとされている。また別の神話では、[[:en:Jeju Island|済州島]]の3人の創始神が[[:en:Tamna|耽羅]]の3人の王女と結婚することになり、神々が5種類の穀物の種を持参し、それが最初に植えられた種となり、これが農業の最初の例となったと語られている。
[[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.
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先史時代には、大麦やアワといった穀物が主な主食であった。これらは小麦、[[sorghum/ja|ソルガム]]、[[buckwheat/ja|ソバ]]で補完されていた。米は韓国原産の作物ではなく、米が栽培されるようになる前はアワが好まれた穀物であった可能性が高い。米は[[:en:Three Kingdoms of Korea|三国時代]]、特に朝鮮半島の南部地域にある[[:en:Silla|新羅]]と[[:en:Baekje|百済]]王国で選好される穀物となった。米は新羅において非常に重要な商品であり、税金として支払われていたほどである。[[:en:Sino-Korean vocabulary|漢語]]で「税金」を意味する単語は、稲を表す漢字を用いた複合文字である。米の嗜好は[[:en:Joseon|李氏朝鮮時代]]にエスカレートし、新しい栽培方法と新しい品種が登場し、生産量の増加に貢献した。
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.
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.
[[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|[[nokdumuk/ja|ノクドゥムク]]（緑豆デンプンから作られたゼリー）と野菜で作られた料理「[[Tangpyeongchae/ja|タンピョンチェ]]」]]
[[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.
[[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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===コチュジャン===
===Gochujang===
[[Gochujang/ja|コチュジャン]]は多くの文献に見られる。『{{ill|Mangi Yoram|ko|万機要覧}}』、『[[:en:The Three States|三国志]]』、『[[:en:Nonggawolryeongga|農家月令歌]]』、『[[:en:Gijaejapgi|寄齋雑記]]』、そして『{{ill|Hyangyak-jipsongbang|ko|郷薬集成方}}』などである。朝鮮王朝時代の1433年頃に書かれた『郷薬集成方』は、コチュジャンについて言及している最も古い文献の一つである。
[[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.
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).
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]].
Gochujang was believed to revitalize people who were sick with colds or exhaustion during the Gio period. There have been some studies that show that red peppers fight obesity and diabetes. Gochujang is also added to many foods so that there can be additional nutritional value with each meal.
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===肉類===
===Meat===
{{see also/ja|List of Korean dishes/ja#Meat-based dishes}}
{{see also|List of Korean dishes#Meat-based dishes}}
古代、朝鮮半島で得られる肉のほとんどは[[:en:hunting|狩猟]]や[[:en:fishing|漁業]]によるものであったと考えられている。古代の記録によれば、[[:en:livestock|家畜]]の飼育は[[:en:Three Kingdoms of Korea|三国時代]]に小規模で始まった。この時代、肉は焼いたり、スープやシチューに入れたりして消費されていた。海に近い地域に住む人々は食事をより多くの魚で補うことができたのに対し、内陸に住む人々はより多くの肉を含む食事をしていた。
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.
[[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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牛は貴重な[[:en:Draught animal|役畜]]であり、しばしば人間の召使いと同等、あるいは場合によっては家族の一員と見なされた。牛はまた、[[:en:Korean New Year|旧正月]]の最初の「牛の日」に独自の祝日が与えられた。牛の重要性は、朝鮮人が牛肉を豊富に食べていたことを示唆するものではない。牛は[[:en:Pack animal|重荷を運ぶ動物]]として評価されており、1頭を屠殺することは土地を耕作する上で深刻な問題を引き起こすからである。このため、豚肉や魚介類がより定期的に消費された。[[:en:Goryeo|高麗時代]]の仏教支配層は牛肉の消費を禁じた。[[:en:Mongol|モンゴル人]]は13世紀に牛肉の禁止を解除し、肉牛の生産を促進した。この生産増加は[[:en:Joseon|李氏朝鮮時代]]まで続き、政府は牛肉の量と質の向上を奨励した。20世紀後半になって初めて、牛肉が日常の食卓に上るようになった。
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 (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]]''.
[[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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====魚介類====
====Fish and seafood====
{{see also/ja|List of Korean dishes/ja#Fish-based dishes|Jeotgal/ja}}
{{see also|List of Korean dishes#Fish-based dishes|Jeotgal}}
[[File:Korean.cuisine-Ganjang gejang and banchan-01.jpg|thumb|[[gejang/ja|ケジャン]]（醤油漬けカニ）の器と様々な[[banchan/ja|パンチャン]]（小皿料理）]]
[[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.
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.
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]].
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]]''.
薬膳料理（「ポヤンシク」）は、特に[[:en:lunar calendar|旧暦]]で最も暑い30日間を指す「サンボク」と呼ばれる期間に、薬効があるとされる目的で調理され食される多種多様な特殊な食品である。食される温かい食品は、夏の暑さで失われた「[[:en:qi|気]]」だけでなく、性的および肉体的なスタミナを回復させると信じられている。一般的に食される「ポヤンシク」には、[[ginseng/ja|高麗人参]]、[[chicken/ja|鶏肉]]、[[black goat/ja|黒山羊]]、[[abalone/ja|アワビ]]、[[eel/ja|ウナギ]]、[[carp/ja|コイ]]、[[beef bone soup/ja|牛骨スープ]]、[[pig kidney/ja|豚の腎臓]]などがある。
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.
[[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.
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==料理{{Anchor|Dishes}}==
==Dishes==
{{see also/ja|List of Korean dishes/ja|List of North Korean dishes/ja}}
{{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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===スープとシチュー===
===Soups and stews===
{{see also/ja|List of Korean dishes/ja#Soups and stews}}
{{see also|List of Korean dishes#Soups and stews}}
[[File:Korean.food-Tteok.mandu.guk-01.jpg|thumb|[[tteok/ja|餅]]で作られたスープ『[[Tteokguk/ja|トックク]]』。[[:en:Korean New Year|お正月]]のスープとも呼ばれる。]]
[[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.
* ''[[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/ja|『トックク』]]は、薄切りにした[[tteok/ja|餅]]と[[beef broth/ja|牛肉]]のスープで一般的に作られる[[rice cake/ja|餅]]スープである。白い餅は''ペクビョン''（백병-白餠）または''コム''（거모-擧摸）と呼ばれた。トッククは薄切りにした''カレトック''で作られる。カレトックは''米粉''で作られた長く円筒形の餅である。トッククは[[chicken broth/ja|鶏ガラ]]で煮込まれるが、元々は[[pheasant/ja|キジ肉]]のスープで煮込まれていた。「キジを狩るのは容易ではなく、鶏を飼育しているので、キジの代わりに鶏を使う。鶏がない場合は牛肉さえも使う」（{{Korean|hangul=꿩 대신 닭|labels=no}}）とある。北朝鮮には、餅を丸い形にした''ジョレンイトックク''と呼ばれるこのレシピのバリエーションがある。韓国人は[[:en:Korean New Year|旧正月]]の日にトッククを一杯食べると一年年を取ると信じられているため、この日に食べられる。楕円形の餅は、[[yeopjeon/ja|ヨプチョン]]（{{Korean|hangul=엽전|labels=no}}）として知られる昔の韓国の硬貨に似ているため、幸運をもたらすという信仰がある。
* [[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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===キムチ===
===Kimchi===
{{main/ja|Kimchi/ja}}
{{main|Kimchi}}
[[File:Triple White Kimchi 04.jpg|thumb|right|[[Baek-kimchi/ja|ペッキムチ]]]]
[[File:Triple White Kimchi 04.jpg|thumb|right|[[Baek-kimchi]]]]
[[Kimchi]] refers to often fermented vegetable dishes, usually made with [[napa cabbage]], [[Korean radish]], or sometimes cucumber. There are 4 types of raw materials which are major ones: spices, seasonings, and other additional materials. Red and black pepper, cinnamon, garlic, ginger, onion, and mustard are the example of spices. There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. In the late 15th century, it depicted Korean's custom that Korean ancestors buried kimchi jars in the ground for storage for the entire winter season, as fermented foods can keep for several years. These were stored in traditional Korean mud pots known as [[jangdokdae]], although with the advent of refrigerators, special kimchi freezers and commercially produced kimchi, this practice has become less common. Kimchi is a vegetable-based food which includes low calorie, low fat, and no cholesterol. Also, it is a rich source of various vitamins and minerals. It contains vitamins such as vitamin A, vitamin B, vitamin C, and vitamin K and minerals which are calcium, iron, phosphorus, and selenium. The same lactobacilli bacteria found in yogurt and other fermented dairy products are also found in kimchi. In 2021, Koreans collectively consumed 1,965,000 tons of Kimchi, with average Korean consuming 88.3 grams of Kimchi daily.
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===麺類===
===Noodles===
[[File:Polish Korean Cuisine and Culture Exchanges Gradmother’s Recipes 05.jpg|thumb|right|マリネした牛肉と野菜を[[soy sauce/ja|醤油]]と[[sesame oil/ja|ごま油]]で炒めた韓国の麺料理、チャプチェ。]]
[[File:Polish Korean Cuisine and Culture Exchanges Gradmother’s Recipes 05.jpg|thumb|right|Japchae, a kind of Korean noodle dish made with marinated beef and vegetables in soy sauce and sesame oil.]]
Noodles or noodle dishes in Korean cuisine are collectively referred to as ''guksu'' in native Korean or ''myeon'' in [[hanja]]. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945. Wheat noodles (''milguksu'') were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.
In Korean traditional noodle dishes are ''onmyeon'' or ''guksu jangguk'' (noodles with a hot clear broth), ''[[naengmyeon]]'' (cold buckwheat noodles), ''[[bibim guksu]]'' (cold noodle dish mixed with vegetables), ''[[kalguksu]]'' (knife-cut noodles), ''[[kongguksu]]'' (noodles with a cold soybean broth), ''[[japchae]]'' (cellophane noodles made from sweet potato with various vegetables) and others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and [[pheasant]] broth, was regarded as the top quality noodle dish. ''Naengmyeon'' with a cold soup mixed with ''[[dongchimi]]'' (watery [[Korean radish|radish]] kimchi) and beef brisket broth was eaten in court during summer.
* ''[[Jajangmyeon]]'', a staple Koreanized [[Chinese cuisine|Chinese]] noodle dish, is extremely popular in Korea as fast, take-out food. It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes. It is popularly ordered and delivered, like Chinese take-out food in other parts of the world.
* ''[[Japchae]]'' is a dish made by inserting in boiling water roasted vegetables, mushrooms and meat, each of them roasted. This is one of the most popular dishes in Korean tradition enjoyed on special occasion like weddings, holidays and birthday. There are two types of Japchae, one that includes glass noodles and another without noodles. According to the Korean cookbook Diminbang 음식디미방 (around 1670), there is only the recipe without glass noodles. The original recipe without glass noodles is made by boiling vegetables such as cucumbers, pine mushrooms, bean sprouts, bellflowers green onion, then they are sprinkled with ginger, pepper, sesame oil, and flour. The sauce is made by boiling minced pink meat and soybean paste that is lightly filtered with sesame oil and flour. To match the name more than 20 ingredients were used. In Gyongon Yoram [규곤요람閨壼要覽 (1896)] is also recorded japchae seasoned with mustard sauce without glass noodles. However, since the 1930s, appears the japchae recipe with glass noodles alongside the original recipe. Also, during the Joseon dynasty [조선요리법朝鮮料理法] the recipe of japchae, with and without glass noodles, was added to the cookbook. Also, there is also a variant of japchae with meat, or one with abalone or other seafood in 1930s.It is a local food that shows the traditional recipe. In the Jinju region, Jamung-sam, Yokimun, is a local dish with soy sauce and sesame oil, and the seafood, such as octopus, skates, and mixed several vegetables stained in oil. Because it uses various ingredients, it has high calorie, protein, fat, vitamin, mineral, and sufficient nutritional. It is the first item to choose when you want a feast table.
[[File:Korean.cuisine-Bulgogi-01.jpg|thumb|right|''[[Bulgogi]]'', a grilled Korean dish; the meat and vegetables shown here have not yet been grilled.]]
''[[Gui (food)|Gui]]'' are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various ''banchan'' and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ''[[ssamjang]]'' (a mixture of ''gochujang'' and ''dwenjang''), and other seasonings. The suffix ''gui'' is often omitted in the names of meat-based ''gui'' such as ''[[galbi]]'', the name of which was originally ''galbi gui''.
''[[Jjim]]'' and ''[[Seon (food)|seon]]'' (steamed dishes) are generic terms referring to steamed or boiled dishes in Korean cuisine. However, the former is made with meat or seafood-based ingredients marinated in ''[[gochujang]]'' or ''[[ganjang]]'' while ''seon'' is made with vegetable stuffed with fillings.
''[[Hoe (dish)|Hoe]]'' (raw dishes): although the term originally referred to any kind of raw dish, it is generally used to refer to ''saengseonhweh'' (생선회, raw fish dishes). It is dipped in ''[[gochujang]]'', or soy sauce with [[wasabi]], and served with lettuce or [[perilla]] leaves.
[[Jeon (food)|''Jeon'']] (or ''buchimgae'') is a Korean savory pancake made from various ingredients. Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then pan fried. This dish is typically dipped in a mixture of soy sauce, vinegar, and red pepper powder. It can be served as an appetizer, side dish (''[[banchan]]'') or accompanied by alcohol ([[Anju (food)|''anju'']]).
''[[Namul]]'' may refer to either ''[[saengchae]]'' (생채, literally "fresh vegetables") or ''sukchae'' (숙채, literally "heated vegetables"), although the term generally indicates the latter. ''Saengchae'' is mostly seasoned with vinegar, [[chili pepper]] powder and salt to give a tangy and refreshing taste. On the other hand, ''sukchae'' ({{Korean|hangul=숙채|labels=no}}) is blanched and seasoned with soy sauce, [[sesame oil]], chopped garlic, or sometimes chili pepper powder.
[[Anju (food)|Anju]] is a general term for a Korean side dish consumed with alcohol. It matches well with Korean traditional alcohol such as Soju or Makgeolli and helps people to enjoy their drinking more. Some examples of ''anju'' include steamed squid with ''[[gochujang]]'', assorted fruit, ''[[dubu kimchi]]'' (tofu with kimchi), peanuts, ''[[Kamaboko|odeng]]''/''ohmuk'', ''sora'' ({{Korean|hangul=소라|labels=no}}) (a kind of shellfish popular in street food tents), and ''[[Octopus minor|nakji]]'' (small octopus) and [[Jokbal]] (pig's leg served with salted shrimp sauce). Samgyupsal (pork belly) is also considered as Anju with Soju. Most Korean foods can be considered as 'anju', as the food consumed alongside the alcohol depends on the diner's taste and preferences.
''[[Songpyeon]]'' is a Korean dish made of rice powder mostly eaten during [[Chuseok]] to express gratitude towards ancestors. Songpyeon recordings appear from the 17th century. It is said in 『Yorok 要 錄』, "Make rice cakes with white rice flour, steam them with pine and pine needles and wash them off with water." At the beginning of Songpyeon, rice cakes were made simply with white rice powder, pine needles were steamed and then washed in water. It is said that "red beans, pine nuts, walnuts, ginger and cinnamon" were added in the "Buyin Pilji 婦人 必 知". In 『Korean Rice Cakes, Hangwa, Eumcheongryu』, "In mountainous regions such as Gangwon-do and Chungcheong-do, potato songpyeon, acorn songpyeon and songgisongpyeon have been prepared and eaten. In the coastal areas of Hamgyeong-do, Pyeongan-do and Gyeonggi-do, shellfish songpyeon as produced and eaten, and in the southern regions of Jeolla-do and Gyeongsang-do, songpyeon with moss leaves was produced and eaten.
''[[Ogok-bap]]'' means five rice dish, which consists of rice mixed with glutinous rice, cornstarch, red bean, perilla, and soybean. By consuming grains with the energy of blue, red, yellow, white, and black, we pray for good health as well as a good year for our body with the energy of the five elements, and to chase away bad luck and happiness and well-being.
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==飲料{{Anchor|Beverages}}==
==Beverages==
===ノンアルコール飲料===
===Non-alcoholic beverages===
{{main/ja|Korean tea/ja}}
{{main|Korean tea}}
{{see also/ja|List of Korean dishes/ja#Types of non-alcoholic beverages/ja}}
{{see also|List of Korean dishes#Types of non-alcoholic beverages}}
All Korean traditional nonalcoholic beverages are referred to as ''eumcheong'' or ''eumcheongnyu'' (음청류 {{linktext|飮|淸|類}}) which literally means "clear beverages". ''Eumcheongnyu'' can be divided into the following categories: ''[[Korean tea|tea]]'', ''[[hwachae]]'' (fruit punch), ''[[sikhye]]'' (sweet rice drink), ''[[sujeonggwa]]'' (persimmon punch), ''tang'' (탕, boiled water), ''jang'' (장, fermented grain juice with a sour taste), ''suksu'' (숙수, beverage made of herbs), ''galsu'' (갈수, drink made of fruit extract, and Oriental medicine), honeyed water, juice and milk by their ingredient materials and preparation methods. Among the varieties, tea, ''hwachae'', ''sikhye'', and ''sujeonggwa'' are still widely favored and consumed; however, the others almost disappeared by the end of the 20th century.
韓国料理における[[Korean tea/ja|茶]]、または「チャ」は、温かくも冷たくも供される様々な種類の[[herbal tea/ja|ハーブティー]]を指す。必ずしも[[Camellia sinensis/ja|チャノキ]]の葉、葉芽、[[internode (botany)/ja|節間]]とは関連せず、果物（例：『[[yuja-cha/ja|ユジャチャ]]』）、花（例：『[[gukhwa-cha/ja|ククファチャ]]』）、葉、根、穀物（例：『[[bori-cha/ja|ポリチャ]]』、『[[hyeonmi-cha/ja|ヒョンミチャ]]』）や、[[ginseng/ja|高麗人参]]（例：『[[insam-cha/ja|インサムチャ]]』）や[[ginger/ja|ショウガ]]（例：『[[saenggang-cha/ja|センガンチャ]]』）などの[[traditional Korean medicine/ja|伝統的な韓国医学]]で使われるハーブや物質など、多様なものから作られる。
In Korean cuisine, [[Korean tea|tea]], or ''cha'', refers to various types of [[herbal tea]] that can be served hot or cold. Not necessarily related to the leaves, leaf buds, and [[internode (botany)|internode]]s of the ''[[Camellia sinensis]]'' plant, they are made from diverse substances, including fruits (e.g. ''[[yuja-cha]]''), flowers (e.g. ''[[gukhwa-cha]]''), leaves, roots, and grains (e.g. ''[[bori-cha]]'', ''[[hyeonmi-cha]]'') or herbs and substances used in [[traditional Korean medicine]], such as [[ginseng]] (e.g. ''[[insam-cha]]'') and ginger (e.g. ''[[saenggang-cha]]'').
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===アルコール飲料===
===Alcoholic beverages===
{{main/ja|Korean alcoholic beverages/ja}}
{{main|Korean alcoholic beverages}}
{{see also/ja|Beer in North Korea/ja|Beer in South Korea|List of Korean beverages/ja}}
{{see also|Beer in North Korea|Beer in South Korea|List of Korean beverages}}
[[File:Makgeolri.jpg|thumb|A bowl of ''[[makgeolli]]'', a type of ''takju'']]
[[Soju/ja|焼酎]]は最もよく知られた酒であるが、韓国ではビール、米酒、果実酒、リキュール、甘い米飲料など、100種類以上のアルコール飲料が生産されている。韓国で最も売れている国産ビール（韓国語で「メクチュ」）は[[lager/ja|ラガービール]]であり、[[barley/ja|大麦]]ではなく米から醸造される点で西洋のビールとは異なる。そのため、韓国のビールは西洋のビールよりも軽く、甘く、泡立ちが少ない。[[South Korean beer/ja|韓国のビール市場]]は、[[:en:Hite Brewery|ハイト]]と[[:en:Oriental Brewery|OB]]の2大醸造所が独占している。[[:en:Taedonggang|テドンガン]]は、2002年から[[:en:Pyongyang|平壌]]を拠点とする醸造所で生産されている[[North Korean beer/ja|北朝鮮のビール]]である。2002年以降、[[Microbrewery/ja|地ビール]]や地ビールバーの人気が高まっている。
While ''[[soju]]'' is the best known liquor, there are well over 100 different alcoholic beverages, such as beers, rice and fruit wines, and liquors produced in South Korea as well as a sweet rice drink. The top-selling domestic beers (''maekju'' in Korean) are [[lager]]s, which differ from Western beers in that they are brewed from rice, rather than barley. Consequently, Korean beers are lighter, sweeter and have less head than their Western counterparts. The [[South Korean beer]] market is dominated by the two major breweries: [[Hite Brewery|Hite]] and [[Oriental Brewery|OB]]. [[Taedonggang]] is a [[North Korean beer]] produced at a brewery based in [[Pyongyang]] since 2002. [[Microbrewery]] beers and bars are growing in popularity after 2002.
''[[Soju]]'' is a clear spirit which was originally made from grain, especially rice, and is now also made from sweet potatoes or barley. ''[[Soju]]'' made from grain is considered superior (as is also the case with grain vs. potato [[vodka]]). ''Soju'' is around 22% [[ABV]], and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers.
''[[Yakju]]'' is a refined pure liquor fermented from rice, with the best known being ''cheongju''. ''[[Takju]]'' is a thick unrefined liquor made with grains, with the best known being ''[[makgeolli]]'', a white, milky rice wine traditionally drunk by farmers.
In addition to the [[rice wine]], various fruit wines and herbal wines exist in Korean cuisine. Acacia, ''[[prunus mume|maesil]]'' plum, [[Pseudocydonia|Chinese quince]], cherry, [[Conifer cone|pine cone]], and pomegranate are most popular. ''Majuang wine'' (a blended wine of Korean grapes with French or American wines) and ginseng-based wines are also available.
Traditional rice cakes, ''[[tteok]]'' and Korean confectionery ''[[hangwa]]'' are eaten as treats during holidays and festivals. ''Tteok'' refers to all kinds of [[Tteok|rice cakes]] made from either pounded rice (메떡, ''metteok''), pounded [[glutinous rice]] (찰떡, ''chaltteok''), or glutinous rice left whole, without pounding. It is served either filled or covered with sweetened mung bean paste, [[red bean paste]], mashed red beans, [[raisin]]s, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine nuts or honey). ''Tteok'' is usually served as dessert or as a snack. Among varieties, ''[[songpyeon]]'' is a chewy stuffed ''tteok'' served at ''[[Chuseok]]''. [[Honey]] or another soft sweet material such as sweetened sesame or black beans are used as fillings. [[Pine]] needles can be used for imparting flavor during the steaming process.''[[Yaksik]]'' is a sweet rice cake made with glutinous rice, chestnuts, pine nuts, jujubes, and other ingredients, while ''[[chapssaltteok]]'' is a ''tteok'' filled with [[sweet bean paste]].
On the other hand, ''[[hangwa]]'' is a general term referring to all types of Korean traditional [[confectionery]]. The ingredients of ''hahngwa'' mainly consist of grain flour, honey, ''[[yeot]]'', and sugar, or of fruit and [[edible root]]s. ''Hangwa'' is largely divided into ''[[yumilgwa]]'' (fried confectionery), ''[[suksilgwa]]'', ''[[jeonggwa]]'', ''[[gwapyeon]]'', ''[[dasik]]'' (tea food) and ''[[yeot]]''. ''Yumilgwa'' is made by [[stir frying]] or frying pieces of dough, such as ''[[maejakgwa]]'' and ''[[yakgwa]]''. ''Maejakgwa'' is a ring-shaped confection made of wheat flour, vegetable oil, [[Cinnamomum cassia|cinnamon]], [[ginger]] juice, ''[[jocheong]]'', and [[pine nut]]s, while ''yakgwa'', literally "medicinal confectionery", is a flower-shaped biscuit made of [[honey]], [[sesame oil]] and wheat flour.
''[[Suksilgwa]]'' is made by boiling fruits, ginger, or nuts in water, and then forming the mix into the original fruit's shape, or other shapes. ''[[Gwapyeon]]'' is a [[Gelatin dessert|jelly]]-like confection made by boiling sour fruits, starch, and sugar. ''[[Dasik]]'', literally "eatery for tea", is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujubes. ''[[Jeonggwa]]'', or ''jeongwa'', is made by boiling fruits, plant roots and seeds in honey, [[yeot|mullyeot]] (''물엿'', liquid candy) or sugar. It is similar to [[marmalade]] or [[Fruit preserves|jam/jelly]]. ''Yeot'' is a Korean traditional candy in liquid or solid form made from [[steamed rice]], glutinous rice, [[Commercial sorghum|glutinous kaoliang]], corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called ''sot'' ({{Korean|hangul=솥|labels=no}}) for a long time.
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『[[Yugwa/ja|ユグァ]]』と『[[Yakgwa/ja|ヤックァ]]』。これらは[[:en:Chuseok|秋夕]]、結婚式、または[[:en:Sixtieth birthday in the Sinosphere|還暦]]の際に楽しまれる伝統的なデザートである。
''[[Yugwa]]'' and [[Yakgwa]]. They are traditional desserts enjoyed during Chuseok, marriage or the [[Sixtieth birthday in the Sinosphere|sixtieth birthday]].
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==地域および派生料理{{Anchor|Regional and variant cuisines}}==
Korean regional cuisines ({{Korean/auto|hangul=향토음식|rr=yes|labels=no}}) are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the [[province]]s where these food and culinary traditions were preserved until modern times.
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韓国は1948年以来、[[:en:North Korea|北朝鮮]]と[[:en:South Korea|韓国]]という二つの国家に分かれているが、かつては[[:en:Joseon|朝鮮王朝]]の行政区画に従って[[:en:Eight provinces of Korea|八道]]（「パルド」）に分かれていた。北部地域は[[:en:Hamgyeong|咸鏡道]]、[[:en:Pyeongan|平安道]]、[[:en:Hwanghae Province|黄海道]]で構成されていた。中部地域は[[:en:Gyeonggi Province|京畿道]]、[[:en:Chungcheong Province|忠清道]]、[[:en:Gangwon (historical)|江原道]]で構成されていた。[[:en:Gyeongsang Province|慶尚道]]と[[:en:Jeolla Province|全羅道]]が南部地域を形成していた。
Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into [[Eight provinces of Korea|eight provinces]] (''paldo'') according to the [[Joseon]] administrative districts. The northern region consisted of [[Hamgyeong]] Province, [[Pyeongan]] Province and [[Hwanghae Province]]. The central region comprised [[Gyeonggi Province]], [[Chungcheong Province]], and [[Gangwon (historical)|Gangwon Province]]. [[Gyeongsang Province]] and [[Jeolla Province]] made up the southern region.
Until the late 19th century, transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, many unique traditional dishes in Korean regional cuisine have been handed down through the generations.
[[File:Korea-Seoul-Insadong-Sanchon-02.jpg|thumb|Korean temple cuisine at Sanchon, a restaurant located in [[Insadong]], Seoul.]]
韓国精進料理は、韓国の仏教寺院に起源を持つ。[[:en:Buddhism in Korea|仏教]]が韓国に伝来して以来、[[:en:Buddhist|仏教]]の伝統は韓国料理にも強く影響を与えてきた。[[:en:Silla|新羅]]時代（紀元前57年～紀元935年）には、「チャルパプ」（찰밥、炊いた[[glutinous rice/ja|もち米]]の飯）、「[[yakgwa/ja|ヤックァ]]」（揚げ菓子）、そして「[[yumilgwa/ja|ユミルグァ]]」（揚げて膨らませた米菓子）が仏壇に供され、韓国の伝統的な[[confectionery/ja|菓子]]である[[hangwa|韓菓]]の一種として発展した。[[:en:Goryeo|高麗時代]]には、「[[Ssam/ja|サンチュサム]]」（レタスで巻いたもの）、「[[yaksik/ja|ヤクシク]]」、そして「ヤックァ」が発展し、その後、中国や他の国々にも広まった。[[:en:Joseon dynasty|李氏朝鮮時代]]以降、精進料理は地域や寺院によって韓国で確立された。
Korean temple cuisine originated in Buddhist temples of Korea. Since [[Buddhism in Korea|Buddhism]] was introduced into Korea, [[Buddhist]] traditions have strongly influenced Korean cuisine, as well. During the [[Silla]] period (57 BCE – 935 CE), ''chalbap'' (찰밥, a bowl of cooked [[glutinous rice]]) ''[[yakgwa]]'' (a fried dessert) and ''[[yumilgwa]]'' (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of ''hangwa'', Korean traditional [[confectionery]]. During the [[Goryeo]] period, ''[[Ssam|sangchu ssam]]'' (wraps made with lettuce), ''[[yaksik]]'', and ''yakgwa'' were developed, and since spread to China and other countries. Since the Joseon dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
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一方、[[Korean royal court cuisine/ja|韓国の宮廷料理]]は、韓国の精進料理と密接に関係している。かつて、王の食事を準備する「水剌間」（{{Korean|hangul=수라간|hanja=[[wikt:水剌間|水剌間]]|labels=no}}）に配属された宮女である「[[:en:sanggung|尚宮]]」は、年老いると宮殿を去らなければならなかった。そのため、彼女たちの多くは尼僧になるために仏教寺院に入った。その結果、宮廷料理の調理技術やレシピが精進料理に組み込まれた。
On the other hand, [[Korean royal court cuisine|royal court cuisine]] is closely related to Korean temple cuisine. In the past, when the royal court maids, ''[[sanggung]]'', who were assigned to ''Suragan'' ({{Korean|hangul=수라간|hanja=[[wikt:水剌間|水剌間]]|labels=no}}; the name of the royal kitchen), where they prepared the king's meals, became old, they had to leave the royal palace. Therefore, many of them entered Buddhist temples to become nuns. As a result, culinary techniques and recipes of the royal cuisine were integrated into Buddhist cuisine.
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===ベジタリアン料理===
===Vegetarian cuisine===
[[File:Bibimbap by dizznbonn in New York.jpg|thumb|『[[Bibimbap/ja|ゴルドンバン]]』または『[[bibimbap/ja|ビビンバ]]』の具材のクローズアップ。]]
[[File:Bibimbap by dizznbonn in New York.jpg|thumb|Closeup of the ingredients in ''[[Bibimbap|goldongban]]'' or ''[[bibimbap]]'']]
[[vegetarian cuisine|Vegetarian cookery]] in Korea may be linked to the [[Buddhist]] traditions that influenced Korean culture from the [[Goryeo]] dynasty onwards. There are hundreds of vegetarian restaurants in Korea, although historically they have been local restaurants that are unknown to tourists. Most have buffets, with cold food, and vegetarian [[kimchi]] and [[tofu]] being the main features. ''[[Bibimbap]]'' is a common [[vegan]] dish. Menus change with seasons. Wine with the alcohol removed and fine [[Korean tea|teas]] are also served. The [[Korean tea ceremony]] is suitable for all vegetarians and vegans, and began with Buddhist influences. All food is eaten with a combination of stainless steel oval [[chopsticks]] and a long-handled shallow spoon called together ''[[sujeo]]''.
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===儀式料理===
===Ceremonial food===
{{main/ja|Korean ceremonial food/ja}}
{{main|Korean ceremonial food}}
{{see also/ja|Korean Traditional Festivals/ja}}
{{see also|Korean Traditional Festivals}}
食べ物は、主に儒教文化に基づいた韓国の家族の儀式の重要な部分である。「[[:en:The Four Ceremonial Occasions|冠婚葬祭]]」（{{Korean|hangul=관혼상제|hanja=冠婚喪祭|labels=no}}）と呼ばれる四つの家族の儀式（成人式、結婚式、葬儀、[[:en:ancestral rite|祭祀]]）は、特に重要かつ精巧に発展し、今日まで韓国人の生活に影響を与え続けている。韓国の儀式料理は、地域や文化によって多様に発展してきた。
Food is an important part of traditions of Korean family ceremonies, which are mainly based on the Confucian culture. [[The Four Ceremonial Occasions|Gwan Hon Sang Je]] ({{Korean|hangul=관혼상제|hanja=冠婚喪祭|labels=no}}), the four family ceremonies (coming-of-age ceremony, wedding, funeral, and ancestral rite) have been considered especially important and elaborately developed, continuing to influence Korean life to these days. Ceremonial food in Korea has developed with variation across different regions and cultures.
For example, ancestral rites called ''[[jesa]]'' are mainly held on the anniversary of an ancestor's death. Ritual food includes rice, rice cakes, meat and fish, alcohol, and fruit.
[[File:Gimbap.jpg|thumb|''[[Gimbap]]'', rice (bap) and various filler ingredients, rolled in sheets of dried seaweed ([[Gim (food)|gim]])|190x190px]]
[[File:Korea-Busan-Pupyeong Market-Eomuk and tteokbokgi-01.jpg|thumb|195x195px|韓国の屋台料理『[[tteokbokki/ja|トッポッキ]]』（{{Korean|hangul=떡볶이|labels=no}}）と『[[Eomuk/ja|オムク]]』（{{korean|hangul=어묵; 오뎅|labels=no}}）]]
[[File:Korea-Busan-Pupyeong Market-Eomuk and tteokbokgi-01.jpg|thumb|195x195px|Korea Street Food ''[[tteokbokki]]'' ({{Korean|hangul=떡볶이|labels=no}}) and ''[[Eomuk]]'' ({{korean|hangul=어묵; 오뎅|labels=no}})]]
In South Korea, inexpensive food may be purchased from ''[[pojangmacha]]'', street carts during the day, where customers may eat standing beside the cart or have their food wrapped up to take home. At night, ''pojangmacha'' ({{Korean|hangul=포장마차|labels=no}}) become small tents that sell food, drinks, and alcoholic beverages.
Seasonal street foods include ''[[hotteok]]'' and ''[[bungeoppang]]'', which are enjoyed in autumn and winter. ''[[Gyeran-ppang]]'' and ''[[hoppang]]'' are also enjoyed in winter.
Other common street foods include ''[[gimbap]]'' ({{Korean|hangul=김밥|labels=no}}), ''[[tteokbokki]]'' ({{Korean|hangul=떡볶이|labels=no}}), ''[[sundae (sausage)|sundae]]'', ''[[twigim]]'', and ''[[eomuk]]''. ''[[Dak-kkochi]]'' ({{Korean|hangul=닭꼬치|labels=no}}), or skewered chicken grilled in various sauces, is also popular. ''[[Beondegi]]'' ({{Korean|hangul=번데기|labels=no}}) and ''[[dalgona]]/ppopgi'' ({{Korean|hangul=뽑기|labels=no}}) are two examples of original street foods many people have enjoyed since childhood. [[File:Dak-kkochi.jpg|thumb|''[[Dak-kkochi]]'', Bbopki/Dalgona, Korean chicken skewers consisting of grilled small pieces of chicken.]]
Dining etiquette in Korea can be traced back to the [[Confucian]] philosophies of the [[Joseon dynasty|Joseon period]]. Guidebooks, such as ''[[Sasojeol]]'' (士小節, ''Elementary Etiquette for Scholar Families''), written in 1775 by Yi Deokmu ({{Korean|hangul=이덕무|hanja=李德懋|labels=no}}), comment on the dining etiquette for the period. Suggestions include items such as "when you see a fat cow, goat, pig, or chicken, do not immediately speak of slaughtering, cooking or eating it", "when you are having a meal with others, do not speak of smelly or dirty things, such as boils or [[diarrhea]]," "when eating a meal, neither eat so slowly as to appear to be eating against your will nor so fast as if to be taking someone else's food. Do not throw chopsticks on the table. Spoons should not touch plates, making a clashing sound", among many other recommendations which emphasized proper [[table etiquette]].
The eldest male at the table was always served first, and was commonly served in the men's quarters by the women of the house. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times, these rules have become lax, as families usually dine together now and use the time to converse. Of the remaining elements of this decorum, one is that the younger members of the table should not pick up their [[chopsticks]] or start eating before the elders of the table or guests and should not finish eating before the elders or guests finish eating.
In Korea, unlike in other East Asian cuisines such as [[Chinese cuisine|Chinese]] and [[Japanese cuisine|Japanese]], the rice or soup bowl is not lifted from the table when eating from it. This is due to the fact that each diner is given a metal spoon along with the chopsticks known collectively as [[sujeo]]. The use of the spoon for eating rice and soups is expected. There are rules which reflect the decorum of sharing communal side dishes; rules include not picking through the dishes for certain items while leaving others, and the spoon used should be clean, because usually diners put their spoons in the same serving bowl on the table. Diners should also cover their mouths when using a [[toothpick]] after the meal.
The table setup is important as well, and individual place settings, moving from the diner's left should be as follows: rice bowl, spoon, then chopsticks. Hot foods are set to the right side of the table, with the cold foods to the left. Soup must remain on the right side of the diner along with [[stew]]s. Vegetables remain on the left along with the rice, and [[kimchi]] is set to the back while sauces remain in the front.
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===飲酒===
===Drinking===
[[Soju/ja|アルコール飲料]]を食事中に飲む作法は、[[:en:Drinking culture of Korea|韓国の食事作法]]において重要である。各食事者は、[[:en:Korean Confucianism|年長の男性]]から顔を背け、酒を飲む際には口を覆うこととされている。
The manner of drinking [[Soju|alcoholic drinks]] while dining is significant in [[Drinking culture of Korea|Korean dining etiquette]]. Each diner is expected to face away from the [[Korean Confucianism|eldest male]] and cover his mouth when drinking alcohol.
[[:en:Choseon dynasty|朝鮮時代]]に確立された飲酒作法『[[:en:Hyang Eum Ju Rye|郷飲酒礼]]』（{{Korean|hangul=향음주례|hanja=鄕飮酒禮|labels=no}}）によれば、君主と臣下、父と子、または師と生徒が顔を向き合わせて酒を飲むことは無作法であるとされている。また、客は主人から最初に勧められた酒を断ってはいけないが、最も正式な状況では、食事者は年長の男性または主人から勧められた酒を丁重に2度断るべきである。主人が3度目に勧めた場合に初めて、客はそれを受け取ることができる。客が3度断った場合、それ以上酒を勧めてはならない。
According to Hyang Eum Ju Rye ({{Korean|hangul=향음주례|hanja=鄕飮酒禮|labels=no}}), the drinking etiquette established in [[Choseon dynasty]], it is impolite for a king and his vassal, a father and his son, or a teacher and his student to drink face to face. Also, a guest should not refuse the first drink offered by host, and in the most formal situations, the diner should politely twice refuse a drink offered by the eldest male or a host. When the host offers for the third time, then finally the guest can receive it. If the guest refuses three times, drink is not to be offered any more.
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==宮廷料理{{Anchor|Royal court cuisine}}==
==Royal court cuisine==
{{main/ja|Korean royal court cuisine/ja}}
{{main|Korean royal court cuisine}}
{{see also/ja|List of Korean dishes#Royal court dishes/ja}}
{{see also|List of Korean dishes#Royal court dishes}}
Collectively known as ''gungjung eumsik'' during the pre-modern era, the foods of the royal palace were reflective of the opulent nature of the past rulers of the Korean peninsula. This nature is evidenced in examples as far back as the [[Silla]] kingdom, where a man-made lake ([[Anapji Lake]], located in [[Gyeongju]]), was created with multiple pavilions and halls for the sole purpose of opulent [[banquet]]s, and a spring fed channel, [[Poseokjeong]], was created for the singular purpose of setting wine cups afloat while they wrote poems.
Reflecting the regionalism of the kingdoms and bordering countries of the peninsula, the cuisine borrowed portions from each of these areas to exist as a showcase. The royalty would have the finest regional specialties and delicacies sent to them at the palace. Although there are records of banquets predating the Joseon period, the majority of these records mostly reflect the vast variety of foods, but do not mention the specific foods presented. The meals cooked for the royal family did not reflect the seasons, as the commoner's meals would have. Instead, their meals varied significantly day-to-day. Each of the eight provinces was represented each month in the royal palace by ingredients presented by their governors, which gave the cooks a wide assortment of ingredients to use for royal meals.
[[File:Korea-Dae Jang Geum Theme Park-41.jpg|thumb|韓国の[[:en:Dae Jang Geum|大長今]]テーマパークにある王宮の厨房の模型。]]
[[File:Korea-Dae Jang Geum Theme Park-41.jpg|thumb|A model of the royal kitchen in the [[Dae Jang Geum]] theme park, South Korea.]]
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朝鮮時代において、食べ物は重要であると見なされていた。王宮の食料と飲料の調達と消費に関するすべての事柄を担当する官職が、[[:en:Six Ministries of Joseon|六曹]]（『[[:en:State Council of Joseon|議政府]]』、육조）内に設けられた。吏曹（이조）には、王族のための米の調達に特化した役職が含まれていた。礼曹（예조）は、祖先祭祀のために準備される食べ物、酒やその他の飲料、そして薬膳料理を担当していた。また、宮殿には豆腐、酒、茶、そして『[[tteok/ja|トック]]』（餅）作りなどの仕事をする数百人の奴隷や女性がいた。これらの女性は王宮の料理人であり、庶民または低賤な家系の出身であった。これらの女性は、「生果房」（Saenggwa-bang、생과방）のような特殊な食べ物の部署や、「焼厨房」（Soju-bang、소주방）のような調理の部署に分けられていた。これらの女性料理人は、必要に応じて大規模な宴会の際には、宮殿外の男性料理人の助けを受けることもあった。
Food was considered significant in the Joseon period. Official positions were created within the [[Six Ministries of Joseon|Six Ministries]] (''[[State Council of Joseon|State Council]]'', 육조) that were charged with all matters related to procurement and consumption of food and drink for the royal court. The Board of Personnel (''Ijo'', 이조) contained positions specific for attaining rice for the royal family. The Board of Rights (''Yejo'') were responsible for foods prepared for ancestor rites, attaining wines and other beverages, and medicinal foods. There were also hundreds of slaves and women who worked in the palace that had tasks such as making [[tofu]], liquor, tea, and ''[[tteok]]'' (rice cakes). The women were the cooks to the royal palace and were of commoner or low-born families. These women would be split into specific skill sets or "bureau" such as the bureau of special foods (''Saenggwa-bang'', 생과방) or the bureau of cooking foods (''Soju-bang'', 소주방). These female cooks may have been assisted by male cooks from outside the palace during larger banquets when necessary.
Five meals were generally served in the royal palace each day during the Joseon period, and records suggest this pattern had existed from antiquity. Three of these meals would be full meals, while the afternoon and after dinner meals would be lighter. The first meal, ''mieumsang'' ({{Korean|hangul=미음상|labels=no}}), was served at sunrise and was served only on days when the king and queen were not taking herbal medicines. The meal consisted of [[rice congee|rice porridge]] (''juk'', 죽) made with ingredients such as abalone (''[[jeonbokjuk]]''), white rice (''[[huinjuk]]''), mushrooms (''beoseotjuk''), pine nuts (''[[jatjuk]]''), and sesame (''kkaejuk''). The side dishes could consist of ''kimchi'', ''[[nabak kimchi]]'', oysters, soy sauce, and other items. The porridge was thought to give vitality to the king and queen throughout the day.
The ''sura'' ({{Korean|hangul=수라|labels=no}}) were the main meals of the day. Breakfast was served at ten in the morning, and the evening meals were served between six and seven at night. The set of three tables (''surasang'', 수라상), were usually set with two types of rice, two types of soup, two types of stew (''[[jjigae]]''), one dish of ''[[jjim]]'' (meat stew), one dish of ''[[jeongol]]'' (a casserole of meat and vegetables), three types of ''kimchi'', three types of ''[[Korean condiments|jang]]'' ({{Korean|hangul=장|labels=no}}) and twelve side dishes, called 12 cheop (12첩). The meals were set in the ''[[suragan]]'' ({{Korean|hangul=수라간|labels=no}}), a room specifically used for taking meals, with the king seated to the east and the queen to the west. Each had their own set of tables and were attended by three palace servant women known as ''[[sura sanggung]]'' ({{Korean|hangul=수라상궁|labels=no}}). These women would remove bowl covers and offer the foods to the king and queen after ensuring the dishes were not poisoned.
Banquets ({{Korean|hangul=궁중 연회 음식|labels=no}}) were held on special occasions in the Korean Royal Palace. These included birthdays of the royal family members, marriages, and national festivals, including Daeborum, Dano, Chuseok, and Dongji. Banquet food was served on individual tables which varied according to the rank of the person. Usually banquet food consisted of ten different types of dishes. Main dishes were prepared based on the seasonal foods. Main dishes of the banquet included ''sinseollo'', ''jeon'', ''hwayang jeok'', ''honghapcho'', ''nengmyun'' and ''mulgimchi''. A typical banquet ingredient was ''chogyetang'' (chicken broth with vinegar), which was prepared with five different chickens, five abalones, ten sea cucumbers, twenty eggs, half a bellflower root, mushrooms, two cups of black pepper, two peeled pine nuts, starch, soy sauce and vinegar. ''[[Yaksik]]'' was a favorite banquet dessert.
Traditional Korean diet or Hansik is often associated with spiritual and physical health. While the diet of modern Korean people has become increasingly westernized and consists of numerous non-traditional foods, many believe in the healing power of Hansik. Vegetables and fermented foods are part of a healthy diet around the world, and Hansik includes many vegetable dishes and fermented foods. Three dishes, soup, [[Kimchi]] and multigrain rice make up the basic meal pattern of Hansik called three Cheopbansang. Fermented soybean paste [[Doenjang]] used in soups and fermented red chili paste [[Gochujang]] used in kimchi add health benefits to these foods.
Certain foods are typically consumed to combat the heat of the summer or the cold months, regain strength during and after an illness, or for general health. Cool noodle [[Naengmyeon]] originally from the northern part of the Korean peninsula is now enjoyed in South Korea as well as many parts of the world especially during the hot summer months. Likewise, ginseng chicken soup [[Samgye-tang|Samgyetang]] is often eaten during summer to reduce heat exhaustion and regain stamina.
Following a traditional Korean diet may lower the risk of some health issues including obesity and metabolic syndrome with a decrease in body mass index (BMI), body fat percent, and low-density lipoprotein (LDL) cholesterol. Fermented foods like kimchi and doenjang contain probiotics which may boost immunity and reduce the incidence or severity of allergic conditions such as asthma and atopic dermatitis. It may also lower the risk of cardiovascular and chronic metabolic diseases such as hypertension and diabetes.
Probiotics typically found in kimchi include species of genera ''[[Lactobacillus]]'', ''[[Leuconostoc]]'', and ''[[Weissella]]'', and they have been linked to anti-inflammatory effects and health benefits such as improved gut health. [[Napa cabbage|Napa]] cabbage is prepared with much salt and approximately 20% of sodium intake comes from kimchi. An increased risk of gastric cancer among subjects with frequent or high consumption of kimchi was found in some case-control studies. As with other salted foods, moderate consumption may maximize health benefits of kimchi.
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==関連項目==
==See also==
{{Portal|South Korea|Food}}
{{Portal|South Korea|Food}}
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* [[Culture of South Korea]]
* [[:en:Culture of South Korea|韓国の文化]]
* [[Delivery culture in South Korea]]
* [[:en:Delivery culture in South Korea|韓国のデリバリー文化]]
* [[Korean New Year]]
* [[:en:Korean New Year|ソルラル]]
* [[Banchan]]
* [[:en:Banchan|パンチャン]]
* [[Hanjeongsik]]
* [[:en:Hanjeongsik|ハンジョンシク]]
* [[North Korean cuisine]]
* [[North Korean cuisine/ja|北朝鮮の料理]]
* [[South Korean cuisine]]
* [[South Korean cuisine/ja|韓国の料理]]
** [[List of Korean desserts]]
** [[List of Korean desserts/ja|韓国のデザートの一覧]]
** [[List of Korean dishes]]
** [[List of Korean dishes/ja|韓国の料理の一覧]]
** [[List of Korean drinks]]
** [[List of Korean drinks/ja|韓国の飲み物の一覧]]
** [[List of Korean restaurants]]
** [[:en:List of Korean restaurants|韓国のレストランの一覧]]
** [[List of oldest restaurants in South Korea]]
** [[:en:List of oldest restaurants in South Korea|韓国の最も古いレストランの一覧]]
この時点から、北朝鮮と韓国の歴史は大きく分岐した。1960年代には朴正熙大統領の下で工業化が始まり、韓国は今日のグローバル経済における経済的・文化的力を得るようになった。商業肥料や近代的な農機具の使用により農業生産が増加した。1970年代には食料不足が緩和され始めた。インスタント食品や加工食品の消費が増加し、食品全体の質も向上した。1970年代には、商業酪農場と機械化された農場の増加により、家畜と乳製品の生産が増加した。1970年代には豚肉と牛肉の消費が大幅に増加した。一人当たりの肉消費量は1961年には3.6kgであったが、1979年には11kgに達した。この肉消費量の増加は『プルコギ』レストランの隆盛をもたらし、韓国の中流階級が定期的に肉を楽しむことができるようになった。肉食は増加し続け、1997年には40kgに達し、魚の消費量は1998年には49.5kgであった。米の消費量はこれらの年を通じて継続的に減少し、1985年には一人当たり128kgであったが、1995年には106kg、2003年には83kgとなった。米の消費量の減少は、パンや麺の消費量の増加を伴っている。2009年には、韓国政府は韓国料理を宣伝するため、「Korean Cuisine to the World」と呼ばれる7700万ドルの料理外交プログラムを開始し、その後、米国およびイスラム諸国の市場に転換した。
『トックク』は、薄切りにした餅と牛肉のスープで一般的に作られる餅スープである。白い餅はペクビョン（백병-白餠）またはコム（거모-擧摸）と呼ばれた。トッククは薄切りにしたカレトックで作られる。カレトックは米粉で作られた長く円筒形の餅である。トッククは鶏ガラで煮込まれるが、元々はキジ肉のスープで煮込まれていた。「キジを狩るのは容易ではなく、鶏を飼育しているので、キジの代わりに鶏を使う。鶏がない場合は牛肉さえも使う」（꿩 대신 닭）とある。北朝鮮には、餅を丸い形にしたジョレンイトッククと呼ばれるこのレシピのバリエーションがある。韓国人は旧正月の日にトッククを一杯食べると一年年を取ると信じられているため、この日に食べられる。楕円形の餅は、ヨプチョン（엽전）として知られる昔の韓国の硬貨に似ているため、幸運をもたらすという信仰がある。
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