KoreanThe Method
Techniques
139 entries · 125 at full depth
- GN.104.0054 발효 문화 (Balhyo Munhwa): The Fermentation Culture Korea has the most systema
- GN.104.0082 Bimbim Bibim Sauce and Gochugaru Spectrum· in the writing
- GN.104.0089 Black Garlic: Maillard Through Extended Low Heat Black garlic originated in
- GN.104.0266 Doenjang: Aged Soybean Paste Character Doenjang is the Korean exp
- GN.104.0267 Doenjang: Fermented Soybean Paste Applications Doenjang — Korean fermente
- GN.104.0268 Doenjang: The Korean Fermented Soybean Paste· in the writing
- GN.104.0384 Gochujang: Fermented Chilli Paste Applications Gochujang is the defining
- GN.104.0385 Gochujang: The Fermented Chilli Paste· in the writing
- GN.104.0386 고추장 (Gochujang): The Fermented Chilli Paste System Gochujang — the fermented
- GN.104.0406 한식의 철학 (Hansik ui Cheolhak): The Philosophy of Korean Food Korean food culture (hansi
- GN.104.0461 장아찌 (Jangajji): Soy Sauce Pickle Tradition Jangajji — vegetables pick
- GN.104.0494 Kimchi (Baechu-kimchi): The Fundamental Fermentation Kimchi has been made on th
- GN.104.0495 Kimchi fermentation· in the writing
- GN.104.0496 Kimchi Fermentation Stages: From Fresh to Fully Sour Kimchi fermentation is the
- GN.104.0498 김장 (Kimjang): The Collective Kimchi-Making Tradition Kimjang — the collective l
- GN.104.0588 막걸리와 전통주 (Makgeolli and Jeontongju): Korean Fermented Beverage Tradition Makgeolli — the milky, lig
- GN.104.0651 Mul Kimchi: Water Kimchi· in the writing
- GN.104.0659 나물 (Namul): The Seasoned Vegetable Tradition Namul — the tradition of s
- GN.104.0707 Pajeon: Korean Pancake Crispness Pajeon — green onion panca
- GN.104.0843 Sauerkraut Sauerkraut — cabbage shred
- GN.104.0955 Tare: Concentrated Seasoning in Korean-American Cooking· in the writing
- GN.104.1081 Tteok: Rice Cake Texture and Cooking Logic Tteok (rice cakes) represe
- GN.105.0005 Banchan: The Small Dish System Banchan — the array of sma
- GN.105.0042 Korean banchan and table setting· in the writing
- GN.106.0005 Banchan Architecture: Korean Side Dish System· in the writing
- GN.106.0006 Banchan Philosophy: Small Dishes and Balance Banchan — the collection o
- GN.123.0076 국물 (Gungmul): The Korean Broth Tradition Korean cooking distinguish
- GN.123.0101 Miyeok Guk: Seaweed Soup Technique Miyeok guk — seaweed soup
- GN.123.0268 Tteokbokki: Sauce Coating and Rice Cake Technique Tteokbokki — spicy rice ca
- GN.168.0063 Doenjang Texture and Korean Soup Architecture· in the writing
- GN.168.0103 Korean jjigae and stew technique· in the writing
- GN.168.0190 Sundubu Jjigae: Silken Tofu and Egg Technique Sundubu jjigae — soft tofu
- GN.40.0011 Japanese Doenjang and Korean-Japanese Fermentation Crossover in Izakaya Culture Zainichi Korean community
- GN.40.0036 Japanese Kimchi and Zuke Spicy Pickle Korean Influence on Japanese Culture Japan — kimchi introduced
- GN.55.0002 Korean-Japanese Culinary Cross-Influence Zainichi Food Culture Colonial period cross-infl
- GN.56.0070 Japanese Gochujang Korean Influence Kimchi Culture and Cross-Cultural Food Exchange History Japan/Korea (cross-cultura
- GN.56.0297 Japanese Yakiniku Culture: Tabletop Charcoal Grilling and Korean-Influenced Beef Tradition Post-WWII Japan — Korean-J
- GN.56.0360 Yakiniku: Korean Barbecue in Japan and the Development of a Distinct Japanese Grilling Culture Japan — yakiniku restauran
- GN.66.0080 죽 (Juk): Korean Porridge Tradition Juk — Korean rice porridge
- GN.66.0098 Korean tteok and rice cake technique· in the writing
- GN.66.0213 Tteok: Korean Rice Cake Varieties· in the writing
- GN.71.0103 구이 (Gui): Korean Grilling Tradition Korean gui (grilling) — pr
- GN.71.0119 Japchae: Glass Noodle and Technique Sequence Japchae originated in the
- GN.71.0120 전 (Jeon): The Korean Pancake Tradition Jeon — the Korean pancake
- GN.71.0131 김치의 과학 (Kimchi Science): The Biochemistry of Korea's Defining Preparation Kimchi is the most scienti
- GN.71.0132 Korean BBQ technique (gogi-gui)· in the writing
- GN.71.0211 Samgyeopsal: Grilled Pork Belly Technique· in the writing
- KO.01.0001 Doraji-Namul — Bellflower Root with Salt Squeeze (도라지나물) Korean mountain foraging t
- KO.01.0002 Dubu-Jorim — Braised Tofu with Caramelisation (두부조림) Pan-Korean; tofu (두부, dubu
- KO.01.0003 Dubu-kimchi — Braised Kimchi with Steamed Tofu (두부김치) Pan-Korean anju (drinking
- KO.01.0004 Eomuk-Bokkeum — Fish Cake Stir-Fry Banchan (어묵볶음) Eomuk production technolog
- KO.01.0005 Ganjang Jorim — Soy-Braised Quail Eggs and Beef (장조림) Pan-Korean preservation ba
- KO.01.0006 Gosari-Namul — Bracken Fern with Soaking Technique (고사리나물) Pan-Korean mountain food t
- KO.01.0007 Gyeran-Mari — Korean Rolled Omelette (계란말이) Japanese tamagoyaki influe
- KO.01.0008 Hobak-Namul — Korean Courgette Banchan (호박나물) Hobak (pumpkin/courgette f
- KO.01.0009 Japchae — Glass Noodle Preparation Science (잡채) Japchae as a court dish ap
- KO.01.0010 Jorim — Korean Soy-Glaze Braising Technique (조림) Pan-Korean; jorim is one o
- KO.01.0011 Kongnamul — Bean Sprout Banchan, Crunch vs. Soft (콩나물 무침) Soybean sprout cultivation
- KO.01.0012 Musaengchae — Radish Matchstick with Vinegar Balance (무생채) Pan-Korean tradition; musa
- KO.01.0013 Ojingeo-bokkeum — Spicy Stir-Fried Squid (오징어볶음) Pan-Korean; ojingeo-bokkeu
- KO.01.0014 Sigeumchi Doenjang-muchim — Spinach with Fermented Soybean Paste (시금치 된장무침) Rural Korean household coo
- KO.01.0015 Sigeumchi-Namul — Spinach Banchan with Blanch Timing (시금치나물) Pan-Korean; spinach namul
- KO.01.0016 Sukju-Namul — Mung Bean Sprout Banchan (숙주나물) Mung bean sprout cultivati
- KO.02.0001 Cheongju — Clear Korean Rice Wine (청주) Joseon royal court and ari
- KO.02.0002 Chunggukjang — Quick-Fermented Soybean Paste (청국장) Korean winter cuisine trad
- KO.02.0003 Doenjang Aging — 1-Year, 3-Year, 10-Year (된장 숙성) The staged aging of doenja
- KO.02.0004 Ganjang-gejang — Soy-Marinated Raw Crab (간장게장) Coastal Korea, particularl
- KO.02.0005 Gejang — Raw Soy-Marinated Crab (게장) Coastal Korea; gejang appe
- KO.02.0006 Gochujang Fermentation — Malt vs Glutinous Rice Base (고추장 발효) Gochujang records first ap
- KO.02.0007 Jangajji — Soy or Salt-Pickled Vegetables (장아찌) Pan-Korean preservation tr
- KO.02.0008 Jang Separation — The Urn Split (장 가르기) The jang separation ceremo
- KO.02.0009 Joseon Ganjang vs Yangjo Ganjang — Traditional vs Brewed Soy (조선간장 vs 양조간장) Joseon ganjang's origin is
- KO.02.0010 Kkaennip-jangajji — Pickled Perilla Leaves (깻잎장아찌) Pan-Korean household prese
- KO.02.0011 Meju Brick Making and Inoculation (메주 제조) Korea; recorded in Goryeo-
- KO.02.0012 Myeolchi-Jeot — Fermented Anchovy Sauce (멸치젓) Coastal Korean production
- KO.02.0013 Nakji-Jeot — Fermented Octopus (낙지젓) South Chungcheong coastal
- KO.02.0014 Ojingeo-Jeot — Fermented Squid (오징어젓) East coast Korea (Gangwon-
- KO.02.0015 Saeujeot-gui — Salted Shrimp and the Fermentation Window (새우젓 발효의 과학) West and South coastal Kor
- KO.02.0016 Saeujeot — Salted Fermented Shrimp (새우젓) The Yellow Sea coast of Ko
- KO.03.0001 Baechu-kimchi: Brine Soaking Method (sogeum-mul jeol-igi) Widely practiced across Ko
- KO.03.0002 Baechu-kimchi: Cabbage Selection and Halving (baechu sonjil) Korean peninsula, document
- KO.03.0003 Baechu-kimchi: Packing and Fermentation Initiation (damgeuki) The kimjang packing techni
- KO.03.0004 Baechu-kimchi: Primary Dry Salting (jeol-igi 1 stage) Traditional Korean preserv
- KO.03.0005 Baechu-kimchi: Yangnyeom Paste Assembly (yangnyeom mandeugi) Yangnyeom has evolved sinc
- KO.03.0006 Dongchimi: Winter Water Kimchi Dongchimi is documented in
- KO.03.0007 Kkakdugi: Radish Cube Kimchi Kkakdugi has royal court o
- KO.03.0008 Oi-sobagi: Stuffed Cucumber Kimchi Oi-sobagi is a warm-season
- KO.05.0001 Chadolbaegi — Thin-Sliced Beef Brisket on the Grill (차돌박이) Thin-sliced brisket as a B
- KO.05.0002 Doenjang-gui — Fermented Paste-Grilled Vegetables and Meat (된장구이) Pan-Korean grilling tradit
- KO.05.0003 Dwaeji-Bulgogi — Spicy Pork with Gochujang (돼지불고기) Pork grilling traditions a
- KO.05.0004 Gopchang — Intestine Grilling and Cleaning (곱창) Gopchang as a food reflect
- KO.05.0005 Hanjeongsal-gui — Pork Cheek Grilling (항정살구이) All Korean BBQ regions; th
- KO.05.0006 Jumulleok — Hand-Torn Beef with Salt Only (주물럭) The unseasoned-or-minimall
- KO.05.0007 LA Galbi vs Traditional Galbi — Cut and Marinade Comparison (LA 갈비 vs 전통 갈비) Traditional galbi: Joseon-
- KO.05.0008 Makchang-gui — Large Intestine Grilling (막창구이) Daegu city, North Gyeongsa
- KO.05.0009 Moksal-gui — Pork Neck Grilling (목살구이) Pan-Korean grilling cultur
- KO.05.0010 Ogyeopsal — Five-Layer Pork Belly (오겹살) Ogyeopsal as a specific qu
- KO.05.0011 Ssam Culture — Perilla, Lettuce, and Ssamjang (쌈 문화) The ssam tradition predate
- KO.06.0001 Baechu Kimchi — 1-Month Fermented Stage (배추김치 — 한 달 숙성) The long-fermentation trad
- KO.06.0002 Baechu Kimchi — 1-Week Fermented Stage (배추김치 — 1주일 숙성) The staged eating of kimch
- KO.06.0003 Baechu Kimchi — Long-Fermented Winter Stage (배추김치 — 겨울 숙성) The kimjang tradition (UNE
- KO.06.0004 Baek Kimchi — White Non-Spicy Kimchi (백김치) The oldest documented kimc
- KO.06.0005 Chonggak Kimchi — Ponytail Radish Kimchi (총각김치) Nationwide Korean traditio
- KO.06.0006 Dongchimi — Winter Radish Water Kimchi (동치미) The oldest documented form
- KO.06.0007 Gat Kimchi — Mustard Leaf Kimchi (갓김치) Jeolla-do, South Korea — p
- KO.06.0008 Kimchi Geotjeori — Fresh Unfermented Kimchi (겉절이) Nationwide Korean traditio
- KO.06.0009 Kimchi Refrigerator Science — Dedicated Storage Technology (김치냉장고) South Korea, 1995 (Dimchae
- KO.06.0010 Kkakdugi — Cubed Radish Kimchi (깍두기) Pan-Korean; documented in
- KO.06.0011 Mul Kimchi — Refreshing Water Kimchi (물김치) Pan-Korean; the refreshing
- KO.06.0012 Nabak Kimchi — Water Kimchi with Vegetables (나박김치) Associated with royal cour
- KO.06.0013 Oi-Sobagi — Stuffed Cucumber Kimchi (오이소박이) Nationwide Korean summer t
- KO.06.0014 Pa Kimchi — Green Onion Kimchi (파김치) Nationwide but strongly as
- KO.06.0015 Yeolmu Kimchi — Young Radish Kimchi (열무김치) Pan-Korean; most associate
- KO.06.0016 Yeongyang Kimchi — Nutritional Celebration Kimchi (영양김치) Associated with Joseon cou
- KO.08.0001 Bindaetteok — Mung Bean Pancake with Ground Batter (빈대떡) Bindaetteok appears in 17t
- KO.08.0002 Dubu-jeon — Tofu Jeon (두부전) Pan-Korean banchan traditi
- KO.08.0003 Eomuk-jeon — Fish Cake Jeon (어묵전) Urban Korean cuisine; eomu
- KO.08.0004 Gogi-jeon — Minced Beef Patty Jeon (고기전) Pan-Korean; historically a
- KO.08.0005 Haemul-pajeon — Seafood Scallion Pancake (해물파전) Busan and the southern coa
- KO.08.0006 Hobak-Jeon — Courgette Fritter with Egg Coating (호박전) The jeon coating technique
- KO.08.0007 Kimchi-Jeon — Aged Kimchi Pancake (김치전) Kimchi-jeon as a specifica
- KO.08.0008 Pajeon — Scallion Pancake Batter Physics (파전) Pan-Korean; jeon is one of
- KO.08.0009 Saengseon-Jeon — Fish Fillet Jeon (생선전) Saengseon-jeon appears in
- KO.10.0001 Bap — Rice Soaking, Water Ratio, and Resting (밥 — 쌀 준비) Short-grain japonica rice
- KO.10.0002 Boricha — Roasted Barley Tea (보리차) Barley cultivation in Kore
- KO.10.0005 Injeolmi — Pounded Glutinous Rice Tteok (인절미) The injeolmi tradition is
- KO.10.0008 Nurungji — Scorched Rice, the Intentional Burn (누룽지) Nurungji is documented thr
- KO.10.0011 Sikhye — Sweet Rice Drink and Nurungji Fermentation (식혜) Sikhye appears in Joseon-e
- KO.10.0012 Songpyeon — Half-Moon Rice Cake with Sesame and Chestnut Filling (송편) Songpyeon appears in Gorye
- KO.10.0013 Tteokbokki Tteok Extrusion — Rice Cake Forming Technique (떡볶이떡 압출) Tteokbokki in its current
- KO.13.0001 Cho-Gochujang — Vinegared Chilli Sauce for Raw Fish (초고추장) The cho-gochujang traditio
- KO.13.0002 Ganjang-Yangnyeom — Soy-Based Dipping Sauce (간장양념장) Ganjang-yangnyeom is the d
- KO.13.0003 Gireum-Jang — Sesame Oil Salt Dip for Grilled Meats (기름장) Gireum-jang is the oldest
- KO.13.0004 Maesil-Cheong — Green Plum Syrup and Its Uses (매실청) Maesil cultivation and pre
- KO.13.0005 Perilla Oil — Cold-Pressed Korean Cooking Fat (들기름) Perilla cultivation for se
- KO.13.0006 Sesame Oil and Toasting — Cold-Pressed Korean (참기름 제조) Sesame cultivation in Kore
- KO.13.0007 Ssamjang — The Blend Ratios and Philosophy (쌈장) Ssamjang as a specific com
- KO.13.0008 Yangnyeom — The Master Seasoning Concept (양념 철학) The yangnyeom concept is r
- KO.13.0009 Yuja-Cheong — Korean Yuzu Marmalade Preserve (유자청) Yuja cultivation in the so