Cooking method in korea

METHODS OF COOKING

PICKLING - is most unusual about Korean cuisine is its pickling process rather than

cooking vegetables.

KIMCHI- Pickled vegetables in Korean are kimchi, a word easily acquired by anyone

who visits Korean restaurants. Kimchi is simply just the word for vegetables; but

pickling is so common that even for Koreans, kimchi also means pickled vegetables

and only defines the preparation if it is other than pickled.

Every day of the year, Koreans are likely to eat pickled vegetables, usually for

breakfast, lunch and dinner. Kimchi in the cold Korean winter will last for many months.

STEWING - To stew is to slowly cook food, which results in a soup-like food called a

stew. To stew also means to brood angrily. If you cook something slowly, like beef or

vegetables, you stew it. The result of stewing is also called stew, which is usually

chunky, like a thick soup.

GRILLING - Now and again, to barbecue intends to ask an truly exceptional inquiry,

similar to when you speculate them of accomplishing something incorrectly and you

need to cause them to admit reality. ... Being barbecued methods you are in a "tough

situation," and it'll feel like you're cooking from such a nearby assessment. But in the

method of cooking, it means cooking on a rack over a heat source.

PAN-FRYING - Sautéing or searing is a type of fricasseeing food described by the

utilization of insignificant cooking oil or fat (contrasted with shallow browning or

profound broiling), commonly utilizing sufficiently only to grease up the container. On

account of an oily food, for example, bacon, no oil or fats may should be included.

Famous korean dishes

FAMOUS DISHES

· Bap- rice in Korean, staple food

· Chapchae- rice noodles is one of the common substitutes for rice.

· Duboo- bean curd is another rice substitute.

Spices (Koreans foods tends to be spicier than the Japanese and Chinese dishes)

· Chili

· Sesame

· Garlic

Common korean ingridents

COMMON INGREDIENTS

RICE AND NOODLES

Every Korean meal includes either short grain rice or noodles, much as in other Asian

countries. In fact, rice is so inescapable that bap, the Korean word for "cooked rice,"

likewise signifies "food" or "dinner". Rice is the main ingredients in two of the Korea's

most popular dishes: bibimbap, a rice bowl covered with vegetables, meat and a

sunny side-up egg, and jook, a porridge eaten at breakfast. When a meal does not

contain rice, noodles— usually served in broth, either hot or cold, are sure to have.

But the most popular Korean noodle dish is probably stir-fried japchae, tricky, chewy

glass noodles produced using yam starch, cooked with beef and some kind of

vegetables.

VEGETABLES

Kimchi is one of Korea's signature dish, impactful vegetables salted with chili pepper

in explosive quantities. Napa cabbage is used in the classic edition, but you can also

find varieties made from Daikon or Asian radishes, eggplant, cucumbers and different

vegetables — and occasionally seafood. In Korean meals, cooked vegetables also

feature prominently, cooked in pots and soups or sautéed with garlic, sesame oil,

sesame seeds and soy sauce.

FISH AND SEAFOOD

Korea is a mountainous area where many people live close to the shore, so it's no

surprise that marine animals are in the kitchen prominently. In every conceivable way

the Koreans eat fish and seafood: raw, roasted, salted, broiled, grilled, steamed,

braised, fried. Fish is sometimes served whole, with no waste — the bones could be

used for an easy soup to complete the meal.

BEEF

Red meat is loved but expensive in Korea so it is usually eaten in small portions with

noodles or rice and plenty of vegetable banchan. In particular , two cuttings are most

famous: Galbi, short ribs that are flame broiled and eaten enveloped by lettuce leaves

with ssamjang (portrayed beneath), and bulgogi, paper-slight ribeye slices that are

either grilled or stir-fried. They both use a common marinade that includes soy sauce,

sugar, sesame oil and garlic.

TOFU

Though originating in China, tofu (dubu in Korean) has been a significant element of

Korean cuisine for over 1000 years. Soft or silken tofu is very often cooked in soups

and stews, while firm tofu is used in the frying method. One common dish is

dubujolim, tofu cooked in a soy-based mixture until most flavored liquid is absorbed

by it. Place it in water, in the fridge and change the water every day to keep tofu fresh

for several weeks.

SESAME OIL

Korean sesame oil is obtained from seeds that are toasted before pressing, yielding

an oil that's darker and richer than other varieties — but if you can't find a Korean

brand, you'll go along with another Asian sesame oil. It consumes at a lower

temperature than other cooking oils, so save marinades and stir-fries for flavor. Hold

sesame oil in the fridge once opened.

SOY SAUCE
Traditional Korean cooking includes two main types of soy sauce: gook ganjang is

made from nothing but fermented soybeans and salt, which is used primarily for soups.

Jin ganjang is a more complex, darker, sweeter brew which also includes wheat and

other ingredients, used for everything else. If you can't find it, replace that with

Japanese soy sauce.

GOCHUJANG AND GOCHUJARU

As ubiquitous as ketchup is here, gochujang is an absolute staple of Korean cuisine,

fermented chili paste made from soybeans, sweet rice powder and salt. Unfortunately,

no exact replacement exists, but it is available in Asian markets. Gochujaru is a

gochujang ingredient which is ground chili powder. It is more fruity and sweeter than

other varieties in America. If you can't find it, replace it with the red pepper flakes but

use less than the required number.

DWENJANG

Another staple of Korean cuisine, dwenjang is soybean fermented paste. Japanese

miso is an acceptable replacement, while dwenjang is chunkier and more delectable.

The primary fixings in a third sauce, ssamjang, used to seasonssam (grilled meats

wrapped in lettuce) are mixed, gochujangand dwenjang.

RICE WINE

Korean rice wine has many varieties but onlycheongju, a filtered variety similar to

Japanese sake, is usually used for cooking. If you do not have one, add the dry sherry

or vermouth.

GARLIC, GREEN ONIONS & GINGER

Koreans consume an enormous amount of garlic— as much as 8-12 cloves a day per

human. It appears at almost every meal, in kimchi and countless other dishes along

with green onions and ginger.

SESAME SEEDS

In Korean markets, three types of sesame seeds are usually found: raw, toasted, and

crushed (which is often called "sesame salt," though it is salt-free). Buy and store the

raw seeds in the refrigerator or freezer, then toast and/or crush as needed. Toasted
sesame seeds can be fried in recipes, or sprinkled for a nutty crunch on top of finished

dishes.

Cooking methods of indians

METHODS OF COOKING
● Deep frying
● Shallow frying
● Steaming
● Roasting
● Stir-frying

Common ingredients of indians

COMMON INGREDIENTS IN INDIAN CUISINE
PHAO BHAJI – Mashed veggies, butter, bread bun
KAJU KATLI – Cashew, sugar, ghee, cardamom
DAHI BHALLA – Curd, urad dal, tamarind, oil for frying
SHAHI TUKDA – saffron, fried bread, ghee, sugar, cardamom, rose water
SAMOSA – Mashed potato, peas, refined flour, oil
CHOLE TIKKI – chickpea, mashed potato, onion, oil, sev, curd, tamarind
GULAB JAMUM – milk soup, sugar, rose syrup, cardamom, Kesar, ghee, corn, flour
BREAD ROLL – bread, mashed potato, oil for frying
DAL MAKHANI – black grain, kidney beans, butter
PANEER PARATHA KULCHA – refined flour, garlic, onion, cottage cheese, coriander
SABDANA VADA – tapioca, peanut, potato, oil for frying
PURAN POLI – jaggery, flour, chana dal, sugar, green cardamom, ghee
MUK CAKE – milk, butter, cardamom, sugar, pistachios
Indian spices
INDIAN SPICES
Asafetida (hing, heeng) - is used mainly for its strong taste on the same lines of
garlic.
Cumin Seeds - has a strong but pleasing flavor.
Turmeric - has no real taste and is mainly for its medicinal properties and the lovely
color that it gives to the dishes.
Chili Powder - is used generally for its distinct strong fiery taste
Mustard seed - is mainly in the south and west India. Used for its strong but very
pleasing flavor.
Fenugreek (methi) seed - is valued for its bitter taste and health qualities.
Carom (ajwain) - is to flavor bread and root vegetables.
Saffron - to color and flavor rice and desserts

Indian Fomous dishes

FAMOUS DISHES
BIRYANI – it can be compared to mixing a curry, later combining it with semi-cooked
rice separately. It can be accompanied by chicken, lamb, fish, or
vegetables.
BUTTER CHICKEN – murg makhani is a dish of chicken in a mildly spiced tomato
sauce.
TANDOORI CHICKEN – a dish prepared by roasting chicken marinated in yogurt and
spices in a tandoor, a cylindrical clay oven.
SAMOSA – fried or baked pastry with a savory filling, such as spiced potatoes,
onions, peas, cheese, beef, and other meats, or lentils.
VADA PAO – a deep-fried potato dumpling placed inside a bread bun.
CHIKKI – sweet brittle made from peanut and jaggery.
SAMBAR – a spicy south Indian semi-liquid dish consisting of lentils and vegetables
PANI PURI – fried puff pastry balls filled with spiced mashed potato and spice water
KACHORI – a puri stuffed with spiced lentils, potato or bean.
KATORI CHAAT – large puri filled with chaat components like potato, channa,
chutneys, etc.
MUDAK – rice flour soft outer shell with coconut with jaggery filling.
FAPDA – a long rectangular grain flour snack, served with chutney and fried green
chilies.
SEV – is a small piece of crunchy noodles made from chickpea flour paste seasoned
with masala and deep-fried.
KHICHDI – salty porridge made with rice and lentils.
SHRIKHAND – semi-soft, sweetish sour, whole milk product prepared with lactic
fermented curd.
UPMA – thick porridge made with dry roasted semolina.
KHANDUI – tightly rolled bite-sized pieces made from grain flour and yogurt.
POHA – processed flattened rice, roasted with chilies, onion, mustard, cumin
seeds and curry leaves.

Chinese terms
Chinese Terms:

English Term Chinese Term

Rice Mi fan
Noodle Mian tiao

Soup Tang

Vegetable Shu Cai

Tea cha

Salt yan

Water Shui

CHicken Ji

Pork zhu rou

Beef Niu Rou

Lamb Yang rou

Fish yu

Beer Pi jiu

Wine Hong jiu

Chinese famous dishes

CHINESE FAMOUS DISHES

MAIN DISHES

Sweet and sour pork- has a bright orange-red color and a delicious sweet and sour taste.

Gong Bao Chicken- This is a famous Sichuan-style specialty, popular with both Chinese and

foreigners. The primary ingredients are chicken diced fried peanuts, and dried chilis.
People in Western countries have invented a Western-style gong bao chicken, for which the

diced chicken is covered with cornstarch, and vegetables, sweet and sour sauce, and mashed

garlic are added.

Ma Po tofu- is one of the most famous dishes in Chuan Cuisine with a history of more than

100 years. Ma (麻) describes a spicy and hot taste from pepper powder; one of the secret

condiments frequently used in Chuan Cuisine.

The milky tofu is flavored with brownish red ground beef and chopped green onion. It is a

tasty delicacy.

Wontons- Since the Tang Dynasty (618–907), people have customized to eat wontons on the

winter solstice.

The most versatile shape of wonton is simply a right triangle, which is similar to Italian

tortellini. These are commonly boiled and served in soup or it can deep-fried. The fillings can

be minced pork or diced shrimp.

Dumplings- over 1,800 years, dumplings are a traditional food widely popular in North China.

Dumplings consists of minced meat and chopped vegetables wrapped into a thin piece of

dough skin or wonton wrapper

Popular fillings are minced pork, minced beef, diced shrimp, ground chicken, and vegetables.

Cooked by boiling, steaming, or frying. Dumplings are considered as a traditional dish eaten

during Chinese New Year's Eve.

"Chow mein"- this means stir-fried noodles. Generally speaking, this stir-fried dish composed

of noodles, meat (chicken, pork

, beef and fish).In making chow mein, the noodles need to be cooked in boiling water for a

while. After they become cold, then move to the step of stir-frying.

Peking duck- is a famous dish from Beijing, enjoying world fame, and is considered one of

the National dishes in China.

Peking duck is famous for it's crispiness and thin skin. The Sliced Peking duck is often served

with pancakes, soy with mashed garlic or sweet bean sauce. It is a must-taste dish in Beijing.

Spring rolls- These are a Cantonese dim sum with a cylindrical shape. The filling of spring rolls

are usually with vegetables or meat, and comes either sweet or savory in taste. Wrapped in

spring roll wrappers, then deep-fried it. Until it becomes golden yellow color.

It is a wildly popular dish in Jiangxi, Jiangsu, Shanghai, Fujian, Guangzhou, Shenzhen, Hong Kong,
etc.