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Transcript of Kimchi
Types of 반찬
More Types of 반찬
considered to be Korean's most favorite dish.
It can be used as a side dish, in soup and as condiments in dishes.
Range from mild, medium and extremely spicy
Ferments underground in a jar for months
Can be be any kind of greens; roots, leaves, seeds, sprouts, fruits or herbs.
Can be served as fermented, fried, boiled, raw, or steamed
Seasoned with Korean red pepper paste (고추장), salt, sesame oil, and/or vinegar
Dishes of simmered meats, seafood, vegetables, or tofu mixed with sauce
Word derived from the noun 조리다 which means "simmering in thick sauce or soup"
Steamed or boiled dishes
Marinated chicken, fish, meat, or shellfish in sauce or soup
In the past, they used 시루, a earthenware steamer to steam but now they mostly use pressure cookers
The name implies the finished dish with a steamed appearance
Japchae (잡채): glass noodles made with sweet potato starch, lots of other stir-fried vegetables such as carrots, onion, spinach, and mushrooms, and sometimes served with meat
파우 제니 과 오 한
Table of Content
Types of 반찬
Historical Background on 반찬
Korean cuisine is based on rice, vegetables and meat and 반찬 are accustom to Korean Traditional Cuisine.
반찬 are small dishes of food served on the side and are complementary and essential while rice is the main. It can only be complete with rice.
Every dishes of 반찬 are good for the health.
In the past, 반찬 reflected on the people and still is today
There can be 2 to12
present at a table.
Their role is to encourage your appetite, have nutritional balance, and to balance main dishes.
반찬, soup, and rice are served at once.
are a healthy way of enjoying your meal. With
, you are able to obtain your nutrients with its variety of dishes.
contain vegetables, spices, seafood, fermented beans, meat, and more.
Kimchi can come in this form. This type of kimchi is called Nabak kimchi (나박김치). This type of kimchi is usually called mul kimchi (물김치), literally "water kimchi"
콩나물 (kongnamul), which is Cold boiled bean sprouts with sesame oil.
시금치나물 (Sigeumchi namul), which is lightly boiled spinach dressed with sesame oil, garlic, and soy sauce
Stir-frying ingredients with thick sauce
Word was derived from the verb 볶다 which means "cooking dried ingredients over heat"
This is 낙지볶음 (Nakji bokkeum) which is stir-fried baby octopus in spicy gochujang sauce.
장조림 (Jang-jorim) which is beef simmered in soy sauce, optionally with hard-boiled eggs or hard-boiled quail eggs
계란찜 (Gyeran jjim) which is mixed and seasoned eggs steamed in a hot pot
Cooked with various ingredients: meat, seafood, vegetables, poultry
Can also be eaten as anju, a food to eat while drinking
Also served on ceremonial table setting for ancestor worship and during a festival
Can also be a sweet dessert
동그랑땡（Donggeurang ttaeng) which are patty made with tofu, meat and vegetables, coated with eggs and pan-fried
Korean-style potato salad (감자 샐러드)eggs, cucumber, carrot, sweet onion, apple, mayonnaise