Answer to Question 1
Three essential seasonings which help to define Korean cuisine are Kochujang,
Manul, and Kanjang. Kochujang is a type of fermented chili paste which is made
from kochugaru, the distinctive red chili powder which one of the most common
flavorings in Korean cooking. Manul is garlic. Korea consumes more garlic per
capita than any other country in the world. Kangjang is a deeper, more complex
soy sauce than what is used in China and Japan.
Answer to Question 2
China had the strongest early influence on Korean cuisine. It brought rice,
fermented soy foods and pastes, chopsticks, and the use of sesame oil and seeds.
Of importance is the Chinese use of the grain as the center of the meal; in Korea
this is also the case. The Chinese also brought a philosophy of food and eating
relating to the five elements.
Japan was the culture which had the second most important influence. They
brought distinctive cooking techniques (like the grilling of meat), and similar
dishes such as kimbap which is very similar to sushi. The Japanese also influenced
the use of seafood in Korean cuisine.
Korean War, 1950–1953 (1 of 2)
Korean-style fried chicken
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Butter chicken Indian food cuisine