S: South Korea
BC: The End
FC: South Korea by: Savannah Lazaga
1: South Korea is located in Eastern Asia, the southern half of the Korean Peninsula bordering the Sea of Japan and the Yellow Sea | There are occasional typhoons that bring high winds and floods; low-level seismic activity is common in southwest. Air pollution in large cities, acid rain, water pollution from the discharge of sewage and industrial effluents, and drift net fishing also affect South Korea's food production.
3: Climate | South Korea's climate during winters is long, cold and dry. It ranges from -5 degrees centigrade to 5 degrees centigrade during January. Climate during the short summer is hot and humid. Average temperature in August ranges from 20 degrees centigrade to 26 degrees centigrade. The rainy season is for a month and usually lasts from late June to late July. | During heavy snow storms, to the point where houses begin to collapse, food becomes a problem because there isn't enough. Serious droughts also occur about once every eight years, especially in the rice-producing southwestern part of the country.
4: Rice is the main agricultural product in South Korea. | South Korea is 98,480 sq km
5: Korean (Hangul) is the main language in South Korea. English is also spoken. | The predominant religions in South Korea are the traditional Buddhist faith and a large and growing Christian population.
6: HISTORY | With declining Chinese power and a weakened domestic posture at the end of the 19th century, Korea was open to Western and Japanese encroachment. In 1910, Japan began a 35-year period of colonial rule over Korea. As a result of Japan's efforts to supplant the Korean language and aspects of Korean culture, memories of Japanese annexation still recall fierce animosity and resentment, especially among older Koreans. Nevertheless, import restrictions on Japanese movies, popular music, fashion, and the like have been lifted, and many Koreans, especially the younger generations, eagerly follow Japanese pop culture. Aspects of Korean culture, including television shows and movies, have also become popular in Japan.
8: Customs and Beliefs
9: . The family is the most important part of Korean life. . In Confucian tradition, the father is the head of the family and it is his responsibility to provide food, clothing and shelter, and to approve the marriages of family members. . The eldest son has special duties: first to his parents, then to his brothers from older to younger, then to his sons, then to his wife, and lastly to his daughters. . Children are raised to believe they can never repay their debt to their parents, hence the popularity of ancestor worship. . They hold ancestral ceremonies for the previous three generations (parents, grandparents, and great grandparents) several times a year, particularly on Chuseok and New Year's Day. . On Chuseok, people cook and set out food to celebrate their ancestors.
10: Chuseok (Harvest Moon Festival) | A major harvest festival and a three-day holiday in Korea celebrated on the 15th day of the 8th month of the lunar calendar.
11: As a celebration of the good harvest, Koreans visit their ancestral hometowns and share a feast of Korean traditional food such as songpyeon and rice wines such as sindoju and dongdongju.
13: Ingredients 1 fresh Chinese cabbage, dark green outer leaves removed 1 1/2 cup cooking salt 1L water 1 heaped tbsp glutinous rice starch (sticky rice powder, not regular rice powder) 1 cup Korean chilli powder – aka gochugaru (not flakes, look for it at your local Korean grocery store) 1/2 cup fish sauce 2 tbsp white sugar 6 spring onions, washed and sliced on an angle into slices about 1-2 long 5 cloves of garlic, crushed 1 knob of ginger, grated 1/4 nashi pear, cored and peeled 1/4 brown onion, peeled 200g white/chinese radish (long and white as opposed to small, round and pink-tinged) | A traditional Korean dish of fermented chili peppers with a variety of vegetables, the most common being made with Chinese cabbage.
15: Japchae is stir fried noodles with vegetables. It's served for special occasions in Korea. | Ingredients: Starch noodles (“dangmyun”) 150 grams of beef 1 bunch of spinach 1 medium size carrot 1 medium size onion mushrooms (5 dried shiitake and 1 package of white mushrooms) 3 cloves of garlic 7-8 green onions soy sauce, sesame oil, sugar, pepper, and sesame seeds
17: Ingredients 1/2 cup soy sauce 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup minced garlic 1/3 cup chopped green onion 4 tablespoons toasted sesame seeds 20 ounces rib-eye steak, sliced thin salt and pepper to taste 3 cups uncooked glutinous (sticky) white rice, rinsed 6 1/2 cups water 4 dried shiitake mushrooms 1 pound fresh spinach, washed and chopped 12 ounces cucumber, julienned 12 ounces carrots, julienned sesame oil 8 ounces fresh bean sprouts 6 eggs 6 sheets nori, crumbled 6 tablespoons sesame oil 1/4 cup chili bean paste (Kochujang) | Bibimbap is bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). | Bibimbap literally means "Mixed Meal"
19: Ingredients 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon sesame seeds 1 clove garlic, minced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon monosodium glutamate (MSG) (optional) 1 pound beef top sirloin, thinly sliced 1 carrot, julienned 1 green onion, chopped 1/2 yellow onion, chopped | a Korean dish that usually consists of marinated barbecued beef, chicken or pork.
21: Main Ingredients 2 Cups (15) Sticky Rice Cake Sticks 2 Fried Fish Cakes 1 Cup Cabbage Cup Onion Cup Carrot 1 Green Onion Broth Ingredients 2 Cups Water 6 Pieces Kelp (12 Inch) 1 Dried Anchovy Pack (Optional) Sauce Ingredients 3 Tbsp Red Pepper Paste 1 Tbsp Red Pepper Powder 2 Tbsp Corn Syrup Tbsp Sugar 1 Tbsp Soy Sauce Tbsp Minced Garlic Some Sesame Seeds (to garnish) | Slice cup worth of an onion into quarter inch pieces. Cut cup worth of a carrot diagonally. Cut 1 green onion into -inch pieces. Cut cup worth of cabbage into quarter inch pieces. To make the broth, boil 2 cups of water, 6 pieces of kelp, 2 pieces of fish cake, and 1 dried anchovy pack together for about 10 minutes. The dried anchovy pack is optional. Remove the kelp, fish cakes, and anchovy pack from the broth. Keep the fish cakes for later and discard the kelp and anchovy pack. Cut the cooked fish cakes and the sticky rice cakes into 2 inch pieces. In the broth, add 3 Tbsp of red pepper paste, 1 Tbsp of red pepper powder, 2 Tbsp of corn syrup, Tbsp of sugar, 1 Tbsp of soy sauce, and Tbsp of minced garlic. Depending on your taste, you can make your tteokbokki sweeter or spicier by changing the amount of sugar or red pepper paste. If you can’t eat too spicy food, skip the red pepper powder. You can use sugar instead of corn syrup. Cook it for 5 minutes on medium-high Add the rice cakes, carrot, onion, and cabbage into the broth. Cook it for about 5 minutes until the rice cakes become soft on medium-high Add the fish cakes and cook for 1 more minute. Add the green onion, cook for another minute, and then turn off the heat.