Arirang Korean Restaurant

About Korean Cuisine

Geographical proximity to China and Japan has meant many similarities in Korean cuisine with those of her neighbors, but whilst using similar ingredients, it is different emphasis in quantities and combination of seasonings and flavorings that makes Korean cuisine distinct.

Physically, Korea is a fertile peninsula, with a fair share of mountains, and with four distinct seasons. 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 in the mountains. There are also strong regional traditions of drying, preserving, salting and fermenting that add another dimension to regional cuisine.

Historically, garlic has always had an important role in Korean cuisine and is mentioned in the folklore surrounding founding of the nation in 2333BC. There is documentary evidence of ancient cooking practices that could be a forerunner of BoolGoGi; and arrival of Buddhism around 400AD signaled heavily vegetarian diet being introduced. Mongolian incursions introduced cattle herds in 13th century, and the rise of Confucianism in 14th century and thereafter saw increasing consumption of meat, as well as eating of raw foods. Finally Japanese invasion at the end of 16th century introduced many new fruits and vegetables, most important of which was red pepper.

Women have always dominated preparation of food in Korea, most prominently in royal court kitchens whose cooks were recruited from among girls from poor families at a young age to a lifelong service. Cuisine developed here trickled down to upper classes and gradually some of the dishes became popular fare particularly at more formal or festive times.

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