Introduction to Korean Cuisine

"In the summer of 1998, I was asked to write a series of short pieces to introduce Korean cuisine for a TV magazine, and am happy to share these with those who want a brief guide to a few aspects of Korean cuisine." - Margaret Chang, Managing Director, Arirang Korean Restaurant

A country with over 4,000 years of history, Korea is situated on a small fertile peninsula with fair share of mountains, favoured with four distinct seasons. An agrarian society almost until the end of World War 2, a wide range of grains, vegetables and fruits were cultivated; many kinds of seafood were plentiful; livestock were raised; and nuts and wild plants such as mushrooms, roots and shoots were gathered from the mountains. Strong regional traditions of drying, preserving, salting and fermenting add extra dimension to many regional cuisines. The myriad ways that they have been prepared for the table is a testament to the imagination of women who have been almost sole guardians of the traditions of Korean cuisine.

Geographical proximity to China and Japan has meant many similarities - but whilst using similar ingredients, it is the different emphasis in quantities and combinations of seasonings that makes Korean cuisine distinct.

Historically, garlic has always had an important role and is mentioned in folklore surrounding the founding of the nation in 2333 BC. Buddhism around 400 AD introduced a heavily vegetarian diet; Mongolian incursions brought cattle herds in the 13th century; and the rise of Confucianism in the 14th century saw increasing consumption of meat. The Japanese invasion at the end of the 16th century introduced many new fruits and vegetables - most important of which was red pepper.