Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Korean Cuisine

No description

group work

on 4 June 2015

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Korean Cuisine

Red Hot Peppers
Introduced in the late 1500's.
By: Amber Zou, Lydia Lai, Linzy Xu and Winnie Fan
- On Korean Peninsula
- Bordered by China to the northwest and Russia to the northeast
Typical Korean Meal
- Rice, soup/ stew, and Banchan.
- Five color
-red, yellow, green, white, and black.

Korean Culture & Cuisine

- 1945 get free
- was speared into two sovereign states
Before 1388 Korea was belong to China
(Yuan dynasty)
From14th century
- Late 19 century
- Japan started to colonial to Korea and annexed
Vegetable & Fruit
Dietary Restriction
Protein majority from beans and grains instead of animals
Meat is expensive
No drinking tap water, afraid of contamination
Always hot tea, more benefits
Cold drinks only in summer, sources of physical imbalance and illness
Cold foods in winter to maintain metaphysical balance
Reduce sodium, main cause of health problems
Vegetarian or Muslim dishes starts to appear on the menus

Milk products
Flavours and Popular Dishes
Meat products
Dried peppers, salt, water, fermented soybeans, sweet rice powder.
Red Chili Paste
Food Tradition
Shamanism, Buddhism, Christian
Rice, porridge, soup, stew, simmered meat or fish, vegetable, fermented seafood, broiled/barbecue/pan-fried dishes, dumplings
Fermented Soybean Paste
Different weather and landforms
North part
South part
Soy Sauce

-Side dishes
-5-8 banchan are served per meal.
- Kimchi.
- No desserts usually, but fresh fruits will be served.
Typical Breakfast
Table Manners
- Respect to ELDERS.

-Stews, soups, and meat dishes are served in a large dish.
- Spoon.
- Drinking with elders.
- Paying.
A Visit to Korean Restaurant
- Tipping
- Beverages
A stronger taste, saltier
More light and mild
Kimchi for the winter season.
Tteok refers to a range of sticky cake
Baekseolgi (white steamed rice cakes)
on first birthday
symbolizes long life
Patsirutteok (steamed red bean and rice cake)
start a new business
against evil forces
a broth with rice flakes
on New Year's Day
bite-sized half-moon shaped rice cakes stuffed with fillings
Chuseok (Mid-Autumn Festival)
Janchi Guksu (banquet noodles)
served in a hot anchovy broth
wedding reception
Seollal (Korean New Year)
Jeon (pancake-like dishes)
Bulgogi or galbi (grilled marinated beef)
Sikhye (fermented rice drink)
Sujeonggwa (sweet beverage)
Shampoo Day
On June 15
Gather at a stream or waterfall to bath with clear water
Ward off fevers for the rest year
Picnic includes mandu, sweet rice cakes, grilled fish or meat and watermelon
Buddha's Birthday
Vegetable bibimbap
breakfast and lunch
warm white rice topped with namul, gochujang, soy sauce or salty soybean paste
A romantic holiday
Go out to the restaurant
sweet potato noodles, rice flake soup, bulgogi and kimchi
Utensils and Equipments
- Rice bowl with tops
- The use of metal.
Clay Jars
- Jangdokdea
Japanese culture was introduced into Korea
meat, seafood, or vegetables
hot pepper paste, soy bean paste, or soysauce
Spicy Rice Cakes
Mixed Rice
Cold Noodles
Grilled Beef
Minced garlic, soy sauce, green onions, sesame oil, and pear juice or sugar.
Ox Bone Soup
A Korean sweet with a brown sugar, cinnamon, and peanut filling.
Longer wintertime
very short summer time
rich plains and valleys
important part of the culture
corn, buckwheat, potatoes, glutinous rice and noodles.
Table of Content
Location and History
Weather, Landscape and Foods Grown
Foods Eaten
Common Spices and Herbs
Popular Flavours and Food Dishes
Dietary Restrictions
Food Traditions
Typical Meal
Dining Etiquettes
Full transcript