The Korean Canon

Contents

• I Overview & Cultural Context Where the cuisine comes from and why it matters. Open
• II The Land & Sea In preparation
• III The Pantry In preparation
• IV The Method The foundational moves that define the cuisine. 139 entries · 125 at depth Baechu Kimchi — 1-Month Fermented Stage (배추김치 — 한 달 숙성) · Baechu Kimchi — 1-Week Fermented Stage (배추김치 — 1주일 숙성) · Baechu-kimchi: Brine Soaking Method (sogeum-mul jeol-igi) Open
• V The Canonical Dishes The dishes every cook must know cold. 118 entries · 98 at depth Korean Banchan — Hawaiian Table · Agujjim — Braised Monkfish with Bean Sprouts (아구찜) · Bap-Sang — Gyeongsang Table Assembly (밥상 차림 경상도) Open
• VI The Beverage Tradition In preparation
• VII The Table & Service In preparation
• VIII The Thread In preparation
• IX The Lineage & Authorities In preparation
• X The Network In preparation