Provenance · Volume X
The Korean Canon
Two hundred and forty-six entries
Contents
I15
II12
III30
IV25
V109
VI22
VII14
VIII7
IX12
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume X · contents
Korean · III The Pantry
The Pantry
Thirty entries
Gochujang — Fermented Chilli PasteDoenjang — Fermented Soybean Paste by Age (된장)Gochugaru — Coarse and Fine Korean Red Pepper FlakesJeju Heuk Dwaeji — Black Pork (제주 흑돼지)Joseon Royal Rice and Surasang Grain Grades (수라상 쌀 등급)Chunggukjang — Quick-Fermented Soybean Paste (청국장)Heuk-maneul — Black GarlicGanjang — Joseon and Brewed Soy Sauce (간장)Saeujeot — Salted Fermented Shrimp (새우젓)Myeolchi-Jeot — Fermented Anchovy Sauce (멸치젓)Nakji-Jeot — Fermented Octopus (낙지젓)Ojingeo-jeot — Fermented Squid (오징어젓)Maesil-Cheong — Green Plum Syrup (매실청)Deul-gireum — Perilla Oil (들기름)Ogyeopsal — Five-Layer Pork Belly (오겹살)Sesame Oil — Toasting and Cold-Pressing (참기름 제조)Ssamjang — Wrapping Sauce Blend Ratios (쌈장)Yuja-Cheong — Korean Yuzu Citrus Preserve (유자청)Chapssal (찹쌀)Korean Peninsula; the rice plains of Jeolla and ChungcheongChonggak Mu (총각무)Korean peninsula; grown in field gardens nationwide, with Jeju and the southern provinces supplying the autumn cropDasimaSouthern coast and islands of Korea (Wando, Jindo, Busan, Gijang)Gim (김)Korean coasts: Wando and Jindo (South Jeolla), Seocheon (South Chungcheong), BusanGotgamSangju, Gyeongsangbuk-do, and the persimmon-growing south of the peninsulaKorean Pear (Bae, 배)Naju, Jeollanam-do; Cheonan, Chungcheongnam-do; Pyeongtaek, Gyeonggi-doMareun Myeolchi (마른 멸치)South Gyeongsang coast and the southern sea, KoreaMiyeok (미역)Korean coasts, chiefly the southern and eastern shores; Wando and Gijang among the established producing coastsMu (무)Korea, nationwide; the radish belt of the southern provinces and JejuNapa CabbageKorea, nationwide; kimchi cabbage grown chiefly in the highlands of Gangwon and the southern provincesPyogo-beoseot (표고버섯)Southern provinces of Korea: Jeolla and Gyeongsang, with the mountain forests of GangwonYeolmu (열무)Korean Peninsula; grown nationwide, with the main summer plantings in the highland and inland farming districts
III · The PantryNext chapter → The Method
The pantry, ingredient by ingredient
Origin and where to buy each one
30 entries
Elsewhere
Gochujang — Fermented Chilli PasteDoenjang — Fermented Soybean Paste by Age (된장)Gochugaru — Coarse and Fine Korean Red Pepper FlakesJeju Heuk Dwaeji — Black Pork (제주 흑돼지)Joseon Royal Rice and Surasang Grain Grades (수라상 쌀 등급)Chunggukjang — Quick-Fermented Soybean Paste (청국장)Heuk-maneul — Black GarlicGanjang — Joseon and Brewed Soy Sauce (간장)Saeujeot — Salted Fermented Shrimp (새우젓)Myeolchi-Jeot — Fermented Anchovy Sauce (멸치젓)Nakji-Jeot — Fermented Octopus (낙지젓)Ojingeo-jeot — Fermented Squid (오징어젓)Maesil-Cheong — Green Plum Syrup (매실청)Deul-gireum — Perilla Oil (들기름)Ogyeopsal — Five-Layer Pork Belly (오겹살)Sesame Oil — Toasting and Cold-Pressing (참기름 제조)Ssamjang — Wrapping Sauce Blend Ratios (쌈장)Yuja-Cheong — Korean Yuzu Citrus Preserve (유자청)
Korean Peninsula; the rice plains of Jeolla and Chungcheong
Korean peninsula; grown in field gardens nationwide, with Jeju and the southern provinces supplying the autumn crop
Southern coast and islands of Korea (Wando, Jindo, Busan, Gijang)
Korean coasts: Wando and Jindo (South Jeolla), Seocheon (South Chungcheong), Busan
Sangju, Gyeongsangbuk-do, and the persimmon-growing south of the peninsula
Naju, Jeollanam-do; Cheonan, Chungcheongnam-do; Pyeongtaek, Gyeonggi-do
South Gyeongsang coast and the southern sea, Korea
Korean coasts, chiefly the southern and eastern shores; Wando and Gijang among the established producing coasts
Korea, nationwide; the radish belt of the southern provinces and Jeju
Korea, nationwide; kimchi cabbage grown chiefly in the highlands of Gangwon and the southern provinces
Southern provinces of Korea: Jeolla and Gyeongsang, with the mountain forests of Gangwon
Korean Peninsula; grown nationwide, with the main summer plantings in the highland and inland farming districts