Meat
See also: List of Korean dishes,
Meat
In antiquity, most
meat in Korea was likely obtained through hunting and fishing. Ancient records indicate rearing of livestock began on a small scale
during the Three Kingdoms period. Meat was consumed roasted or in soups or stews
during this period. Those who lived closer to the oceans were able to complement
their diet with more fish, while those who lived in the interior had a diet
containing more meat.[20]
- Beef
Beef is the most prized of all meats, with the cattle
holding an important cultural role in the Korean home. Beef is prepared in
numerous ways today, including roasting, grilling (gui) or boiling in soups. Beef can also be dried into jerky, as with seafood, called respectively yukpo
and eopo.[21]
The cattle were
valuable draught animals and were regarded more as servants than for
consumption. They were also seen as equal to human servants, or in some cases,
members of family. Cattle were also given their own holiday during the first
'cow' day of the lunar
New Year. The importance of cattle does not suggest Koreans ate an abundance
of beef, however, as the cattle were valued as beasts of burden and slaughtering one would create
dire issues in farming the land. Pork and seafood were more likely consumed on a
more regular basis, due to this issue. The Buddhist ruling class of the Goryeo
period forbade the consumption of beef. The Mongols dispensed with the ban of beef during the 13th
century, and they promoted the production of beef cattle. This increased
production continued into the Joseon period, when the government encouraged both
increased quantities and quality of beef.[22]
Only in the latter part of the 20th century has beef become regular table
fare.
- Chicken
Chicken has played an
important role as a protein in Korean history, evidenced by a number of myths.
One myth tells of the birth of Kim
Alji, founder of the Kim family of Gyeongju being announced by the cry of a white
chicken. As the birth of a clan's founder is always announced by an animal with
preternatural qualities, this myth speaks to the importance of chicken in Korean
culture. Chicken is often served roasted or braised with vegetables or in soups.
All parts of the chicken are used in Korean cuisine, including the gizzard, liver, and feet. Young chickens are braised with ginseng and other ingredients in
medicinal soups eaten during the summer months to combat heat called samgyetang. The feet of the chicken, called
dakbal (닭발), are often roasted and covered with hot and spicy gochujang-based sauce and served as an anju, or side dish, to accompany alcoholic beverages, especially soju.[23][24]
- Pork
Pork has also been another important land-based protein
for Korea. Records indicate pork has been a part of the Korean diet back to
antiquity, similar to beef.[25]
A number of foods have
been avoided while eating pork, including Chinese
bellflower (doraji, 도라지) and lotus root (yeonn ppuri, 연뿌리), as the
combinations have been thought to cause diarrhea. All parts of the pig are used
in Korean cuisine, including the head, intestines, liver, kidneys, etc. Koreans
utilize these parts in a variety of cooking methods including steaming, stewing,
boiling and smoking
Vegetarian cuisine
Vegetarian
cookery in Korea may be linked to the Buddhist traditions that influenced Korean culture
from the Goryeo dynasty onwards. There
are hundreds of vegetarian restaurants in Korea, although historically they have
been local restaurants that are unknown to tourists. Most have buffets, with
cold food, and vegetarian kimchi and tofu being the main features. Bibimbap is a common vegan dish. Menus change with seasons. Wine
with the alcohol removed and fine teas are also served. The Korean tea
ceremony is suitable for all vegetarians and vegans, and began with Buddhist
influences. All food is eaten with a combination of rather slippery stainless
steel oval chopsticks and a
long-handled shallow spoon called together sujeo.
댓글 없음:
댓글 쓰기