Each region in Korea has different climates and soils. That creates many different characteristics of each region. Each place leaves its mark with specialties.

Best With Traditional Dishes: My Korea: Traditional Flavors, Modern Recipes, by Hooni Kim and Aki Kamozawa

It’s all delicious!

Suksilgwa is made by boiling fruits, ginger, or nuts in water, and then forming the mix into the original fruit's shape, or other shapes. Gwapyeon is a jelly-like confection made by boiling sour fruits, starch, and sugar. Dasik, literally "eatery for tea", is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujubes. Jeonggwa, or jeongwa, is made by boiling fruits, plant roots and seeds in honey, mullyeot ( 물엿, liquid candy) or sugar. It is similar to marmalade or jam/jelly. [93] [94] [95] Yeot is a Korean traditional candy in liquid or solid form made from steamed rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook. Specifications: Shin, Aesun; Kim, Jeongseon; Park, Sohee (2011). "Gastric Cancer Epidemiology in Korea". Journal of Gastric Cancer. 11 (3): 135–140. doi: 10.5230/jgc.2011.11.3.135. ISSN 2093-582X. PMC 3204471. PMID 22076217. Archived from the original on 9 September 2023 . Retrieved 30 July 2023. Hyangto eumsik] (in Korean). Nate/ Encyclopedia of Korean Culture. Archived from the original on 10 June 2011.

Joanne shares with you a collection of her favorite vegan Korean dishes. And you will find that Korean cuisine is not only about grilled meat but also about many succulent dishes with completely plant-based ingredients.

125 recipes over 300 pages

Song, Min-seop (송민섭) (8 May 2005). 심신이 맑아지는 사찰음식…마음까지 정갈 (in Korean). Seyeo Ilbo. Archived from the original on 2 July 2015 . Retrieved 2 July 2015. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023 . Retrieved 22 November 2015. All Korean traditional nonalcoholic beverages are referred to as eumcheong or eumcheongnyu (음청류 飮 淸 類) which literally means "clear beverages". [84] According to historical documents regarding Korean cuisine, 193 items of eumcheongnyu are recorded. [85] Eumcheongnyu can be divided into the following categories: tea, hwachae (fruit punch), sikhye (sweet rice drink), sujeonggwa (persimmon punch), tang (탕, boiled water), jang (장, fermented grain juice with a sour taste), suksu (숙수, beverage made of herbs), galsu (갈수, drink made of fruit extract, and Oriental medicine), honeyed water, juice and milk by their ingredient materials and preparation methods. Among the varieties, tea, hwachae, sikhye, and sujeonggwa are still widely favored and consumed; however, the others almost disappeared by the end of the 20th century. [86] [87] Agricultural innovations were significant and widespread during this period, such as the invention of the rain gauge during the 15th century. During 1429, the government began publishing books on agriculture and farming techniques, which included Nongsa jikseol (literally "Straight Talk on Farming"), an agricultural book compiled under King Sejong. [9] [10] [11] The book contains recipes for the best Korean food, from simple, easy-to-make dishes with few ingredients to more sophisticated dishes from restaurants. You can feel the uniqueness and variety of Korean cuisine that Maangchi conveys.

Noodle (guksu)] (in Korean). Nate / Encyclopedia of Korean Culture. Archived from the original on 10 June 2011. Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. [1] [2] Martin Robinson; Andrew Bender (April 2004). Korea. Rob Whyte. Lonely Planet Publications. p. 147. ISBN 978-1-74059-449-3. shellfish korean broth.David Clive Price; Masano Kawana (15 November 2002). Food of Korea. Periplus Editions. pp.24–25. ISBN 978-962-593-026-8. Archived from the original on 9 September 2023 . Retrieved 26 October 2020. Koreans always know how to change, combining what they have learned from other countries to refresh and create their own unique culinary features. 14 fascinating cookbooks below will let you know all you need about this exceptional cuisine: 1. Maangchi’s Big Book Of Korean Cooking: From Everyday Meals to Celebration Cuisine by Maangchi and Martha Rose Shulman

Maangchi’s Big Book Of Korean Cooking: From Everyday Meals to Celebration Cuisine by Maangchi and Martha Rose ShulmanSongpyeon (송편, 松䭏) is a Korean dish made of rice powder mostly eaten during Chuseok/ Korean thanksgiving (추석) to express gratitude towards ancestors. Songpyeon recordings appear from the 17th century. It is said in 『Yorok 要 錄』, "Make rice cakes with white rice flour, steam them with pine and pine needles and wash them off with water." At the beginning of Songpyeon, rice cakes were made simply with white rice powder, pine needles were steamed and then washed in water. It is said that "red beans, pine nuts, walnuts, ginger and cinnamon" were added in the "Buyin Pilji 婦人 必 知". In 『Korean Rice Cakes, Hangwa, Eumcheongryu』, “In mountainous regions such as Gangwon-do and Chungcheong-do, potato songpyeon, acorn songpyeon and songgisongpyeon have been prepared and eaten. In the coastal areas of Hamgyeong-do, Pyeongan-do and Gyeonggi-do, shellfish songpyeon as produced and eaten, and in the southern regions of Jeolla-do and Gyeongsang-do, songpyeon with moss leaves was produced and eaten. I've kept that treasure in my near-freezing cold fridge ever since - and opened it (GOOD&GOOD) only today to make mak-kimchi.