Monday, September 27, 2021

Week 2

Bap - Rice

- Rice is more than just rice, rice is sustenance, and the center of life.

- Koreans believe it is not a meal without rice, just a snack.

• Rice is always the center of the table

- “Have you eaten yet/Have you had your rice yet” - Common way of saying hello or
friendly greeting

- Other common sayings

• “We live on Bap” or “Bap is the best medicine”

- Rice is eaten with a spoon (very unique to Korean culture vs. other Asian cultures)

- Rice is a carbohydrate but also contains protein, vitamins, minerals, and ber.

• White rice is most commonly eaten type of rice (even though least nutritious)

• Certain dishes are supplemented with other grains like barley, millet, sorghum,
legumes, chestnut, radish, ginkgo nuts, jujubes, and more

- Koreans love and grow rice even though it is hard to grown in the harsh, cold,
mountainous climate of Korea.

• But rice yields the greatest harvest per unit of farmland, and can sustain the
most amount of people

• Also the best option for starches when nutrients are taken into account.

- Less protein than wheat but contains better quality protein and vitamins.

- Easier to cook and digest than other grains.

- Juk (rice porridge) is rst food a baby is fed when weaning o mother’s milk

- Koreans often eat medium grain rice but also short grain.

• This rice is starchier than long grain rice

• Believe that rice cooked over re in a metal pot is the most delicious way to
cook rice.

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Technique of Cooking Rice
- Rinse the rice with hands, changing the liquid multiple times, until the water runs
clear

• (this is very important to get rid of extra starch to yield a more satisfying
less sticky rice, the rice will still be sticky, chewy and shiny but will be
able to see individual grains)

• (can save the water in the early stages for cooking soups and stews)

- Soak rice for 30 minutes

- Cover rice and place on high heat to bring to a boil

- Reduce to a simmer on very low heat and cook for 10-12 minutes

- Turn o heat and let sit for 10 more minutes

Five Healthy Rules for Korean Cuisine

1. High Fiber Content - aids in digestion

2. Many Colors - provides lots of vitamins, minerals, and nutrients

3. High Soy Bean Content - provides protein in everything

4. Fermentation - good bacteria, aids in digestion, healthy immune system

5. High in Unsaturated Fats - good fats in diet

Five Colors and Meanings (connection to the 5 Elements & 5 Cardinal Directions)

1. White - Sky - West [Metal]

2. Blue - Earth - East [Wood]

3. Black - Ground - North [Water]

4. Red - Sun - South [Fire]

5. Yellow - Moon - Center [Earth]

Beautiful food with lots of colors to stimulate the palate, and provide lots of
nutrients, minerals, and vitamins (healthful). Also a spiritual belief and
connection with the universe through food. Food is medicine. (In my opinion as
a chef, lots of color provides lots of vibrancy and avor)

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Terms
- Obangseok- the ve colors which relate to the ve cardinal directions and the ve
elements

- Bap- cooked rice

• Byeo- rice when still in the elds

• Ssal- harvested uncooked rice

• Sura- cooked rice for royalty

• Jjinji- cooked rice for the elderly

- Kimbap or Gimbap- cooked white rice rolled in nori with other ingredients

• Popular snack food

- Bibimbap- rice mixed with vegetables and beef

• One of the most famous Korean rice dishes in American culture.

• For some families a way to utilize leftovers to create a beautiful dish.

- Doenjang- fermented soy bean paste

- Gochujang- fermented pepper paste

- Gochugaru- red pepper ake

- Jang- sauce

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