Bonnie

1. Korean Culinary Traditions
Group member: Bonnie (2E1)

2. Basics
There is rice in almost every Korean meal. However only
on rare occasions, the noodles will be replace with rice.
Most of the time everyone will eat a bowl of rice during
the meal. Also, everyone will have their own bowl of stew
or soup. Usually meat, seafood or tofu will be the main
dish or side dishes for the family. Sometimes a large stew
will replace the main dish and be served to the family.

3. Common Ingredients
 Most of the side dishes are salted, pickled, or fermented and even spicy.
 The most common spices and sauces used are sesame oil, chili pepper
paste (kochujang), chili pepper flakes (kochukaru), soybean paste
(daenjang), soy sauce, garlic, ginger, and scallions. That is why Korean
cuisines are strongly flavored, savory, and bold.
 Soups and stews served in Korea are served very hot, almost boiling.
However quite a number of the side dishes are served cold or room
temperature.

4. Examples of foods
Kimbap 김밥 Spicy rice cake 떡볶이

5. Examples of foods
Kimchi 김치 Pork Belly(samkyumsal) 삼겹살

6. Popular cooking methods
 Koreans grill their meat a lot like Pulgogi.
 They also uses pan a lot when frying
 Most dishes uses sesame sauce
 Most Koreans like to eat fruit, either fresh or dried, and sometimes little
cakes made from sugar, honey, dried fruit, and rice flour for snack at home

7. Examples of outlets
Kko Kko Nara Kimchi Korean Restaurant

8. The End!