Chicago In Korean Restaurant
Chicago In Korean Restaurant
Korean cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to myths and legends of antiquity. Originating from ancient agricultural and nomadic traditions in southern Manchuria and northern Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
Ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals consumed both by the royal family and ordinary Korean citizens have been regulated by a culture of etiquette that is unique to Korea.
Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes ( banchan ) that accompany steam-cooked short-grain rice. Kimchi, a fermented, spicy vegetable dish is usually served at every meal. Korean cuisine usually involves rich seasoning with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste).
History
Prehistoric cultures
In Jeulmun pottery period that dates approximately 8000-1500 BCE, hunter-gatherer societies engaged in fishing and hunting, and also incipient agriculture in the later stages. Since the beginning of the Mumun pottery period 1500 BCE, agricultural traditions began to develop with new migrant groups from the Liao River basin of Manchuria. During the Mumun period people grew millets, barley, wheat, legumes, rice and continued to hunt and fish. Archaeological remains point to development of fermented beans during this period, and cultural contact with nomadic cultures to the north facilitated domestication of animals.
Three Kingdoms period - Goryeo dynasty
Dating from the 1st century BCE until the seventh century CE, the Three Kingdoms period (57 BCE – 668 CE) was one of rapid cultural evolution. The kingdom of Goguryeo (37 BCE – 668 CE) was located in the northern part of the peninsula along with much of what is today Manchuria. The second kingdom, Baekje (18 BCE – 660 CE), was in the southwestern portion of the peninsula, while the third, Silla (57 BCE – 935 CE), was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for eating cold foods and fermented foods like kimchi . The spread of Buddhism and Confucianism from China during the fourth century CE began to change the distinct cultures of Korea.
Following the Three Kingdoms period is the Unified Silla period (668 CE – 935 CE), during which Silla unified most of the southern region of Korea, while the Northern region was unified by refugees from Goguryeo, renaming the region Balhae. These cultures adhered to the beliefs of Buddhism with a moderate level of peaceful coexistence. During the tenth century, however, both cultures began to erode and were eventually unified under the Goryeo dynasty, which drew much of its culture from an admiration of the Song Dynasty of China. It was this dynasty that introduced the peninsula to the Western world and it is from the word "Goryeo" that the country's modern name of "Korea" was derived.
During the late period of Goryeo, the Mongols invaded Korea in the 13th century. Although there was a vast loss of life in Korea, many of the traditional foods found today in Korea have their origins in the Mongol invasion, such as mandu a dumpling, grilled meat dishes, noodle dishes, and the use of seasonings such as black pepper.
Joseon period
Confucianism continued to be the guiding influence during this time period. A hierarchy of human relationships was created during this time period. Lineage and birthright were the governing forces of the time. The bulk of the citizens of this time period were freeborn commoners, who were the cultivators of food for the citizens. Butchers, called baekjeong in Korean, held the lowest cultural status level in this society as the work was deemed degrading.
Agricultural innovations were vast during this time period, such as the invention of the rain gauge during the 15th century. During 1429 the government began publishing books on agriculture and farming techniques, which included Nongsa jikseol (literally "Straight Talk on Farming"), an agriculture book compiled under King Sejong.
A series of invasions from in the earlier half of the Joseon period caused a dynamic shift in the culture during the second half of the period. It was during the second half of the period that groups of silhak ("practical learning") scholars began to emphasize the importance of looking outside the country for innovation and technology to help improve the agricultural systems. it was also during this time that the government reduced the taxation of the peasantry, who were in turn able to grow commercial development by way of increasing the periodic markets, usually held every five days. One thousand of these markets existed in the 19th century and were the centers for economic trade and entertainment in communities.
The government continued to promote the agricultural industry. The government promoted complex irrigation systems, which allowed peasant farmers to produce larger crop volumes and in turn they were able to not only produce crops for sustenance, but also for cash crops. It was during the latter half of the Joseon period when crops from the New World through trade with China, Japan, Europe, and the Philippines began to appear; these crops included corn, sweet potatoes, chili peppers, tomatoes, peanuts, and squash. Potatoes and sweet potatoes were particularly favored as they grew in soils and on terrains that were previously unused.
The end of the Joseon period was marked by consistent encouragement for the country to trade with the Western world, China, and Japan. The 1860s marked a number of unfair trade agreements between the Western world and different Asian countries including China and Japan. Following suit, the Joseon Dynasty was forced to open its trade ports with the west by the Japanese government, and they entered into a number of unfair treaties with the United States, Britain, France, and other Western countries.
The opening of Korea to the Western world brought a number of cultural food exchanges. Western missionaries introduced numerous foods to Korea. Additionally, the Joseon elites were introduced to these new foods by way of foreigners who attended the royal court as advisers or physicians. This period also saw the introduction of various seasonings imported from Japan and alcoholic drinks from China.
20th century - current period
A number of internal rebellions lead to the fall of the Joseon dynasty, which was followed by a thirty-six year (1910-1945) colonization of the Korean peninsula by the imperial government of Japan. Many of the agricultural systems were adapted by the Japanese to support Japan at a loss of personal land to the Koreans. Examples include the combining of small farms into large-scale farms for larger yields to export to Japan. Rice production increased during this period, but again most was shipped out of the country. The Koreans in turn increased the production of other grains, such as millet, for their own consumption.
Meals during the Japanese occupation were monotonous. Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons. Fulfilment rather than quality was most important in meals. Those in the lower economic levels were likely to enjoy only a single bowl of white rice each year, while the remainder of the year was filled with meals of cheaper grains such as millet and barley. Western food began emerging into the Korean diet, such as white bread and commercially produced staples such as precooked noodles began to appear as well. The Japanese colonial period ended after the defeat of Japan during World War II.
The country remained in a state turmoil through the Cold War, which separated the country into North Korea and South Korea, as well as the Korean War (1950-1953). Both of these periods continued the limited food provisions for Koreans, and the stew called budae jjigae , which makes use of inexpensive meats such as sausages and Spam, originated during this period. It would not be until the 1960s under President Park Chung Hee that industrialization would come to Korea, when the country would gain the economic and cultural power it holds in the global economy today. Agriculture was increased through use of commercial fertilizers and modern farming equipment. In the 1970s food shortages began to lessen. Consumption of instant and processed foods increased as did the overall quality of foods. Livestock and dairy production was increased during the 1970s through the increase of commercial dairies and mechanized farms.
The consumption of pork and beef increased vastly in Korea in the 1970s. The per-capita consumption of meat was 3.6 kilograms in 1961, which increased to 11 kilogram
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