Korea Cuisine Essay

Korea Cuisine Essay-12
Until World War II (1939–1945), Korea was a single country.After World War II, Korea was divided in half to form the Democratic People's Republic of Korea (known as North Korea) with a communist form of government, and the Republic of Korea (known as South Korea) with a democratic form of government.

Until World War II (1939–1945), Korea was a single country.After World War II, Korea was divided in half to form the Democratic People's Republic of Korea (known as North Korea) with a communist form of government, and the Republic of Korea (known as South Korea) with a democratic form of government.

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Both North Korea and South Korea have problems with air and water pollution, and both governments have passed laws to control pollution.

Higher elevations are found in North Korea, while South Korea has fertile plains suitable for agriculture in its southern region.

Red meat is scarce and very expensive, so it is usually saved for special occasions. The food is served with a bland grain such as rice to cool the heat of the spices.

Dried jujubes, available at Asian specialty markets, resemble raspberries.

Unlike China and Japan, however, Korea was never a tea-drinking nation.

Historically, China and Japan had to boil their water for it to be fit to drink.Most of the descriptions and recipes included here come from South Korea, although the same foods are probably enjoyed by North Koreans and people of Korean descent living anywhere in the world.The seas surrounding the Korean peninsula—the Yellow and East China seas, and the Sea of Japan—provide not only many types of seafood, like tuna, king crab and squid, but moisture for the fertile soil needed to grow rice and grains.Since the country was divided into North Korea and South Korea, the government of North Korea has not welcomed outsiders.Because of this, information about its food and the cooking style of its people is not readily available.During this time they also grew millet (a type of grass grown for its edible seed), soybeans, red beans, and other grains.They cured and pickled fish, were skilled in making wine and bean paste, and often used honey and oil in cooking.The main ingredients are cabbage and radish, which are fermented with red chilies, salt, and other vegetables.Kimjang is the traditional Korean custom of making kimchi in the early winter to prepare for the cold months.Eating with chopsticks means the food is usually cut up into little pieces that are easy to pick up.Food cut this size cooks fast, which cuts down on the use of fuel.

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