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Chapter 1 K-Food in the World
K-Food: A New Global Food Trend
Non-Koreans Share Korean Cuisine with the World
Fine Dining Korean Restaurants Around the World
and Star Korean Chefs
Chapter 2 K-Food, a Harmony of Taste, Health, and Nature
Nutritional Balance in the Korean Diet
Nutritional Value and Health Benefits of Korean Ingredients
Leading Ingredients, Seasonings, and Cooking Techniques
Chapter 3 Nine of the Most Popular K-Foods
Kimchi (baek-kimchi, Kimchi-bokkeum-bap, kimchi-Jeon)
Bibimbap: Mixed Rice with Meat and Assorted Vegetables
Bulgogi: Marinated Meat Cooked on the Grill
Bossam: Napa Wraps with Pork
Japchae: Stir-fried Glass Noodles and Vegetables
Haemul-PaJeon: Seafood and Green Onion Pancake
Makgeolli: Korean Traditional Rice Wine
Samgye-tang: Ginseng Chicken Soup
Tteok-bokki (Gungjung-Tteok-bokki)
Chapter 4 Six Easy Tips for Korean Cooking
Tip 1. Kimchi-based Dishes
Tip 2. Creations with Korean Flavors
Tip 3. Bulgogi Seasoning and Various Meat Dishes
Tip 4. Korean Dishes for K-pop Parties
Tip 5. Korean Soybean Dishes for Vegetarians
Tip 6. Side Dishes - Not spicy, Healthy and Easy!
A wide variety of plates and bowls are used to set a table with Hansik, or Korean food. Bap (cooked rice), and a bowl of soup made from either meat and vegetables or fish, are set in front of the diner. A large pot or bowl of stew is placed at the center of the table, while various banchan (side dishes) are neatly arranged on the table. All of these dishes are set together, and the harmony created by the vegetable dishes and meat dishes seasoned with fermented sauces which have been made over a long period of time with care, is what makes Hansik uniquely Korean.
Despite this uniqueness and the variety of food that is offered, the only Korean foods that were familiar to non-Koreans were the simple Bulgogi or “Korean barbeque.” However, things have changed in recent years, and Korean food is now being recognized as a source for new and exciting culinary dishes. The reason for this is simple. People today are becoming increasingly conscious about their health, and the food that is offered is being tailored to suit these needs. Many are looking for organic or natural foods, “slow foods” and food that will help their overall well-being, and Korean cuisine meets all those requirements. Moreover, it is tasty.
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Yun is a former reporter for the food magazine Cookand. She graduated from Kyung Hee University with a bachelor’s in Korean Language and Literature. She has been active as a food columnist for many media outlets such as KBS Radio, TBN (Traffic Broadcasting Network) and Cookand . Her book Eumsik Iyagi (A Story of Food), published by Sallim Books, was chosen as the best food-related book of 2008 by The Dong-A Ilbo . Critics praised her book for its simple yet fun storytelling and its extensive and useful information.
