Traditions of Korean cuisine.
The culture of any people is revealed in his kitchen. After all, food is, perhaps, the first thing that appears in any society, is transformed over time, acquiring features characteristic of each stage of the development of the nation.
Korean cuisine is no exception. Probably the best-known Korean dish can be called kimchi – Korean pickled cabbage. Without him is unthinkable, no Korean meal. It fully reflects the theme of Korean food: “acute and tasty”. The oldest mention of this dish belong to the I Millennium BC since then, kimchi has not come out of the Korean diet.
Today in Korea holds an annual kimchi festival, which features over 170 varieties of this product differ in the amount of ingredients and the manufacturing region. There are several museums dedicated to him. The collective culture of Korea at the cooking kimchi is on the list of intangible cultural heritage of humanity by UNESCO.
In addition to kimchi, Korean cuisine is replete with various dishes of vegetables, meat, fish and, of course, rice. Due to the large amount of pepper it may seem that Korean cuisine exclusively red, but this is not so. Following the principles of Taoism and Confucianism, Korean dishes combine the five basic colors – red, white, black, green, yellow. It is their harmonious combination and makes Korean dishes so tasty and useful.
But traditional Korean culinary arts – this is not only the process of cooking, but also how it was fed. In the traditional table setting in Korea is that all cooked meals put on the table at the same time. There are several types of table layout depending on the main dish: rice (pancan), rice porridge PAAs (shuksan), noodles, dumplings or rice dumplings (mensan), alcohol (Chuanshan), tea (aguasan) and a festive meal (kejutan).
Vary the appearance of the tables and the seasons. Cooking by the seasons involves holiday meals that are cooked on certain holidays and most of these dishes are hard to see on the tables at other times of the year, as certain ingredients (the ingredients of food products) play an important role.
Cooking for the seasons, as prevailed in the Royal family, and among the common people in various areas of Korea. Public holidays in Korea is mainly the rituals associated with monthly events in agriculture. Long odd days, the number of which matches the number of the current month was considered a holiday. Among these days New Year’s day(January 1), Tancam (March 3), Tano (may 5), Chilson (July 7) and Chung (September 9) These holidays are usually celebrated according to the lunar calendar.
Such holidays as New year, Aborym, (15th of January according to lunar calendar), Tano, Sambuk, it’s thanksgiving, Tonji are celebrated to this day.
On holiday Tanji prepare porridge of beans and wish the failure had not visited the house. On Chuseok holiday all give thanks to their ancestors for the harvest and treat each other with dishes made from the new harvest. On Taborem all eat “Ogokbap” (boiled rice mixed with five types of bean), and dried vegetables and nuts, wishing a successful year filled with energy and health. And the New year, all Koreans start the day with “Ttokkuk” (soup with rice dumplings) wishing happiness, prosperity and health in starting year.
Ttokkuk initially filed a festive morning, but now the Koreans cook it anytime. Oval slices of rice symbolize a bright and prosperous next year. Koreans usually say that you need to eat ttokkuk on New Year’s day, because without them we cannot grow for one year.
Rice cake shape of an elongated cylinder used for cooking ttokkuk, called caretek (가래떡). It symbolizes longevity, which is so appreciated by Koreans.
As for the meals, then over time there were different variations. Add to the soup any kind of Korean Mandu dumplings (Mantu), seafood, and fillers such as kimchi, roasted seaweed (Kim), meat, sesame seeds, etc.
And this dish had a chance to cook, and then enjoy the result of his own work to the participants of the culinary master class on the eve of new year 2015, organized by the Korean national youth cultural center “BARK”. Under the guidance of invited guests from the Republic of Korea, students of Pacific State University – Kim Miseon Jang and Bitnara, guests prepared authentic Korean «Christmas soup”, learned about the traditions of Korea and tried themselves as cooks. The master class turned out to be really international, because in addition to the participants from South Korea, was attended by guests from Poland, Denmark, representatives of Public organization «OK “Green wedge”, participating in Studio dance Cover-dance to the Crust.