Local Foods in Korea: Korean Food Culture Series – Part 6

Despite the fact that Korea is currently separated into the south and the north, the nation was once divided into eight provinces according to the administrative districts of the Joseon Dynasty. The northern region included Hamgyeong Province, Pyeongan Province and Hwanghae Province the central region consisted of Gyeonggi Province, Chungcheong Province and Gangwon Province and the southern region comprised Gyeongsang Province and Jeolla Province.

Topographically, Korea stretches out from north to south and is narrow from east to west. For that reason, the climate varies greatly from the northern region to the southern region. Given that the northern region is mountainous although the southern region has a lot more plains, their produce are also really diverse. In each region, commoners cooked local create generation soon after generation based on the local characteristics and historical tradition stemming from the distinctive climate, topography and produce. Individuals traditionally acclimatized to the natural characteristics, discovered suitable methods via expertise and incorporated them into their dietary habits and developed a local food culture.

Moreover, the flavor and presentation of food are also closely associated with climate. Considering that the summer is short and the winter is lengthy in the northern region, the food is not as salty or spicy as the food of the southern region. Its food itself is larger and individuals tend to prepare a generous quantity, indicating the personality of the local folks. On the other hand, dishes to the south are saltier and spicier, and seasonings and salted fish are employed much more.

Given that the northern region is mostly mountainous, dry-field farming is common and cereal crops are produced in abundance. Meanwhile, in the central region bordering on the western coast and the southern region, rice crops are the major item. Consequently, while those living in the northern generally ate rice mixed with cereals as their staple, those living in the south ate plain rice or rice mixed with barley.

In mountainous regions, meat and fresh fish are scarce. As a result, salted or dried fish and seaweed and mountain plants are usually utilized. In coastal and island regions, fish, shellfish and seaweed harvested from the sea are employed as the primary ingredients in dishes.

Prior to transportation was developed, local items had been distributed within a short range and each region therefore produced distinctive but modest foods according to local characteristics. Right now, although a foreign food culture has been introduced as a result of the development of foreign civilizations and education and improved living standards supply us with opportunities to get pleasure from Western foods, the flavor and zest of Korea’s unique local dishes that has been passed down through generation still thrives.

Seoul

Seoul has been a capital city for over five hundred years, since the early Joseon Dynasty, and the tradition of the food culture of the royal court has survived and had a wonderful influence on the food culture of the noble class and the middle class. Families of high-ranking officials prepared dishes based on the foods of the royal court. Naturally, the food of the nobility and of the royal court have several things in widespread. The nobility also stressed formality due to the influence of Confucianism. Even so, accurate-born Seoulites are frugal and don’t cook excessive amounts. Instead, they prepare a excellent variety of dishes and make them look attractive by preparing the foods in tiny and appealing shapes.

Food in the Seoul location is showy and includes splendid dishes such as sinseollo, gujeolpan (platter of nine delicacies) and tangpyeongchae (mung bean jelly mixed with vegetables and beef), which are decorated employing garnishes in five distinct colors, such as paper-thin slices of fried egg, sliced chili peppers and manna lichen. Food is frequently seasoned with salted shrimp juice but moderately salted. A selection of side dishes are enjoyed, which includes dried salted fish and pickled vegetables. Rice served in broth, such as seolleongtang (ox bone soup) and gomtang (thick beef bone soup), is popular in Seoul. The origin of seolleongtang (ox bone soup) is the royal plowing ritual held in February at the Seonnongdan alter outside of Dongdaemun in the Joseon Dynasty. In addition, envoys and high-ranking officials returning from China brought with them pots set over a burner in which all sorts of delicacies had been placed and boiled. This was known as yeolgujatang, which is referred to as sinseollo (royal hot pot) right now.

Gyeonggi Province

The food of Gyeonggi Province is modest but diverse. Except for dishes enjoyed in the Gaeseong location, the food is generally plain and simple. The dishes are moderately salted and similar to the food of the Seoul region. Spices are utilised in moderation. The barbecued beef ribs of Suwon gained popularity when cattle traders from all over the nation gathered at the cattle market that had existed considering that the Joseon Dynasty and barbecued rib restaurants began to open in Suwon. In the Gaeseong location, joraengi rice cake soup, a soup cooked with long, white rice cakes cut in the shape of caterpillars with a wooden knife, and yakgwa, a blend of flour, sesame oil, alcohol, ginger juice and salt pressed thin and cut in squares, deep fried and coated with starch syrup, are popular foods.

Chungcheong Province

Though the western coastal area has a rich supply of seafood, fresh fish was scarce in the northern region and inland areas. Lengthy ago, only salted or dried seafoods were enjoyed in these regions. In the mountainous sections of the northern inland, wild vegetables and mushrooms are readily offered, and dishes utilizing these as their major ingredients are well recognized. Bean paste is frequently employed to season food. The food is not lavish and seasonings are utilised sparingly in order to preserve the natural flavor of ingredients. In winter, beans are boiled and stored in a wooden box or basket for two or 3 days. When a sticky paste is formed, the beans are ground and seasoned. This is employed to cook cheonggukjang (thick soybean paste soup) by adding bean curd or kimchi. Olgaengi, a freshwater shellfish found in clear and shallow brooks, is employed in soups and bean paste stew or boiled and seasoned to be served with drinks. Oysters caught offshore of Seosan are rinsed with seawater and salted. Right after being stored for about two weeks, they are seasoned in fine chili powder. This is known as eoriguljeot.

Gangwon Province

In Gangwon Province, dry-field farming is more typical than rice cultivation. Consequently, corn, buckwheat and potatoes are the principal goods of the region. In the past, acorn and wild vegetables had been consumed to relieve famine, though they are frequently used as fancy dishes today. By the East Sea, pollack, squid and seaweed are abundant and processed into dried pollack, dried squid, dried seaweed, salted pollack roe and salted pollack intestine. Potatoes can be served steamed or fermented to create starch, which is used to make noodles, sujebi (soup with pulled dough morsels), porridge and songpyeon (half-moon rice cake). Buckwheat dough is pan-fried and made into rolls filled with seasoned radish. This is called buckwheat chongtteok. The original buckwheat noodle is ready by mixing buckwheat powder with hot water, pressing the dough by way of a noodle frame and topping the noodles with radish kimchi and seasoned chili paste. Nevertheless, this is much better known as Chuncheon makguksu (Chuncheon style buckwheat noodles with vegetables) nowadays, which is made with the liquid from water kimchi or pheasant broth.

Jeolla Province

In Jeolla Province, create from the land, the ocean and the mountains are equally accessible and abundant. The ingredients are extremely diverse and the effort put into preparing dishes is unusually great. For that reason, the food of Jeolla Province is the most lavish and extravagant discovered anywhere in Korea. Every single town, which includes Jeonju, Gwangju and Haenam, was property to members of the affluent noble class. They are towns of flavor and zest where the finest dishes of these households has been passed down from generation to generation. Because the climate is fairly warm in Jeolla province, the food is salty and strongly seasoned with salted fish, chili powder and spices. As a result, the foods are spicy, salty and pungent. Some examples are gatssam kimchi, godulppaegiji, salted fish, sliced dried octopus, boiled pork, fermented thornback and bibimbap (rice mixed with vegetables).

Nowadays, dolsot bibimbap (bibimbap in a hot stone pot) is known as Jeonju bibimbap (Jeonju style bibimbap). Even so, in the past, it was not served in a hot stone pot but in a brass bowl. In addition, Jeonju bean sprout soup with rice is a hot dish of rice boiled in a bean sprout soup and seasoned with salted shrimp. This is well-liked early in the morning as a soup for sobering up.

Hongtaksamghap is a combination of nicely-fermented thornback, slices of boiled pork and sour kimchi, generally served with rice wine.

Gyeongsang Province

As Gyeongsang Province has good fishing grounds in the South Sea and the East Sea, the region is rich in marine merchandise. Nakdong River, which meanders by way of North and South Gyeongsang Province, features a big volume of water and creates fertile agricultural land, which in turn provides abundant agricultural goods. The food of the region is normally spicy and salty, and pungent and sweet as well. The dishes are not excessively decorated or lavishly adorned they appear plain and modest. Even so, herbs and Chinese pepper are added to create a exclusive aroma. Fresh fish caught in the ocean are consumed raw as sashimi or cooked in soups or served steamed or broiled. Bean paste is popular in Gyeongsang Province. Makjang and dambukjang in particular are usually enjoyed. In Jinju bibimbap (also identified as hwaban), Andong sikhae, Dongrae pajeon (seafood and green onion pancake) and loach soup are nicely recognized.

Jeju Island

As Korea’s southernmost island, Jeju Island features a warm climate. A number of special species of fish are caught offshore there. The residents of sea villages utilised to fish and female divers would catch fish underwater. In mountain villages, mountains were reclaimed for farming and mushrooms, wild plants and ferns were collected at Hallasan Mountain. Rice production is scarce. Instead, bean, barley, millet and sweet potatoes are cultivated in abundance. Tangerines, abalone and breams are the most well-identified specialty items.

The diligence and modesty of Jeju residents are reflected in their food. They don’t prepare food in large quantities. Seasonings are not employed significantly and the food is relatively salty. Jeju Island has traditionally been a famous center of abalone harvesting. These can be enjoyed raw in the form of sashimi. Abalone porridge, which is cooked by stir-frying rice that has been soaked in water with sesame oil, boiling the rice right after adding water and bluish fresh intestines and adding sliced abalone, is a delicacy with a special aroma and a bluish color. Buckwheat powder is made into a soft dough and pan-fried in paper-thin slices, then made into rolls filled with white radish slices. This is called bingtteok, a local dish of Jeju Island that is central to rituals and banquets.

For much more info about Korean foodand Korean culture, visit the Official Korea Tourism Organization Web site.