TheLunarCat

In 668 CE (Common Era) the three separate kingdoms of Koguryo, Paekche and Silla were unified by Silla who occupied the South East of Korea. During the Koryo Dynasty (918-1392) it gained independence from China, and developed its own language and culture. However, up until 1896, Korea was part of the Chinese “tribute system” which gave regular gifts to the Chinese emperor. 

​

At the end of the 16th century Korea was invaded by Japan and in the early 17th century by the Manchus of North East Asia. After this they became a “hermit” kingdom, cutting themselves off from the rest of the world to prevent attack and the entrance of Christian missionaries. 

​

At the end of the 19th century, Japan, China and Russia exerted their influence over Korea. Korea defeated China and Russian during a war between 1895 and 1905, with Japan becoming the predominant power over the peninsula. In 1910 Korea was annexed as a colony of Japan, and for 35 years Japan ruled Korea, during this time they attempted to wipe out their language and introduced industrialisation to Korea.  During this Japanese colonial era, Korea saw an influx of Japanese dishes and seasonings including Tonkatsu, Sushi, Oden (One-pot dishes) and Curries. The first Japanese factory producing soy sauce was also established in Seoul in 1910. The Korean version of ramen appeared in 1960’s, called “ramyeon” in Korean, showing the influence that the Japanese had on Korean food.

​

As a result of Japan surrendering at the end of World War II, Korea was split into two states - the Democratic People’s Republic of Korea (D.P.R.K.) in the North and the Republic of Korea (R.O.K.) in the South. The USSR occupied the North and USA the South.

​

In 1950, North Korea, backed by the USSR invaded South Korea to attempt to unify the country, but this was thwarted when the United Nations led by the US came to the assistance of South Korea. In July 1953, the Korean War came to an end and the two states remained separated using a 240km Demilitarized Zone (DMZ).

​

Today, almost the entire population of South Korea is ethnically Korean, with a very small number of Chinese permanent residents.

​

As a result of their history, many foods were introduced to Korea from China and Japan. For example, rice and cabbage as well as domesticated animals such as pigs, cows and fowls were introduced from China, in addition to chopsticks, which were developed in the Chinese Han Dynasty (200BC-200AD). 

 

South Korea’s geography has also contributed to its food. South Korea is bordered by three Seas - the East Sea (or Sea of Japan), the East China Sea and the Yellow Sea. This means seafood features in their diet with three main seafoods consumed regularly - dried sardines (eaten with almost every meal including breakfast), dried cuttlefish (a popular snack) and seaweed. 

​

The terrain is very mountainous with narrow coastal plains and small valleys. As a result, there is not much grazing land so red meat is eaten in smaller quantities. Rice, beans, and vegetables are grown in the valleys. Korea has wet humid summer months and dry cold winter months, for this reason fermentation is a popular method for preserving foods which can then be eaten during Winter. The most famous of these dishes is Kimchi, and is typically served with each meal in conjunction with other Banchan (side dishes). Soybean paste and chili pastes are also other examples which are used in many of their popular dishes.

​

Many of the Korean dishes are served with kuk (broth), bap (rice) and banchan (side dishes) and these are seasoned with jang (fermented soy products) or sesame oil. Unlike other countries, baking or frying methods are not commonly used, with fermenting, blanching, boiling, pickling, and seasoning methods preferred.

​

Eastern Asian Recipes | Asian Food | Shopping Lists