The Essential Guide to Korean Cuisine
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Description
책소개
Kimchi, samgyeopsal, chimaek, tteokbokki, kimbap, bulgogi… Korean food is gaining popularity around the world―but what do Koreans actually enjoy eating in their daily lives? And what’s the real story behind all those tempting photos and viral videos on social media? This book offers a fun, behind-the-scenes look at Korean food and the unique culture that comes with it.
김치, 삼겹살, 치맥, 떡볶이, 김밥, 불고기… 한국 음식은 전 세계적으로 인기를 끌고 있다.
하지만 실제로 한국인들이 일상에서 즐겨 먹는 음식은 무엇일까? 그리고 SNS에서 보이는 화려한 K-Food의 사진들과 영상들 속에는 어떤 진짜 이야기가 숨겨져 있을까? 이 책은 한국 음식의 매력과 그에 얽힌 독특한 문화를 유쾌하게 풀어내며, 그 이면을 들여다보는 흥미로운 여정으로 당신을 안내한다.
김치, 삼겹살, 치맥, 떡볶이, 김밥, 불고기… 한국 음식은 전 세계적으로 인기를 끌고 있다.
하지만 실제로 한국인들이 일상에서 즐겨 먹는 음식은 무엇일까? 그리고 SNS에서 보이는 화려한 K-Food의 사진들과 영상들 속에는 어떤 진짜 이야기가 숨겨져 있을까? 이 책은 한국 음식의 매력과 그에 얽힌 독특한 문화를 유쾌하게 풀어내며, 그 이면을 들여다보는 흥미로운 여정으로 당신을 안내한다.
- 책의 일부 내용을 미리 읽어보실 수 있습니다.
미리보기
목차
01 Rice 밥 9
Gonggibap, Is It Air Rice?
Keywords: Bap│Bapsang│Japgokbap│Nurungji│Bokkeumbap│Jeongi Bapsot│Bibimbap│Sotbap│Honbap
Dining Tip: “Oh, it’s okay to eat alone”
02 Side Dishes 반찬 17
The Korean “Rice Thief”
Keywords: Banchan│Bokkeum│Gui│Buchim│Namul│Jangjorim│Ganjang Gejang │Imo
Dining Tip: “I am not your imo, but you can call me imo”
03 Noodles 면 26
Though the Land Is Divided, the Taste Remains As One
Keywords: Naengmyeon│Janchi Guksu (banquet noodle soup)│Kalguksu (knife-cut noodle soup)│Kongguksu (cold soybean noodle soup)│Ramyeon (Korean instant noodles)│Japchae (stir-fried glass noodles)│Matjip (place with delicious food)
Dining Tip: “I am going to a ‘taste selling house’”
04 Alcohol 술 35
Let’s drink Beer in the Parks
Keywords: Geonbae│Makgeolli│Somaek│Anju│Chimaek│Daeri Unjeon│Haejangguk
Dining Tip: “Korea, the land of chimaek”
05 Water 물 42
Enjoy Fresh, Complimentary Water Wherever You Are
Keywords: Keopi Mikseu│Gongmulcha│Misutgaru│Sikhye│Sujeonggwa│Yulmucha │“Aniyo, gwaenchanayo”
Dining Tip: “Didn’t mean to refuse your compliment”
06 Korean Fermented Pastes & Sauces 한국의 장 49
The Trio That Define the Flavors of Korean Cuisine
Keywords: Ganjang│Gochujang│Doenjang│Meju│Jangdok│Chamgireum│Aekjeot
Dining Tip: “This is the taste!”
07 Fruits 과일 57
The Hidden Meanings Behind Korean Fruits
Keywords: Charyesang│Gotgam│Daechu (jujubes)│Ttalgi│Gwail Hwachae│Suip Gwail│Tteokguk│Songpyeon
Dining Tip: “We prepare the special table for the ancesters”
08 Meat 고기 65
Friendships Built on Wrapping Meat for Each Other
Keywords: Samgyeopsal│Galbi│Chadolbagi│Boknal│Bulgogi│Yukhoe│Dakgalbi
Dining Tip: “How far have you used scissors?”
09 Street Food 길거리 음식 73
The True Soul Food of Koreans
Keywords: Tteokbokki│Yeopgi Tteokbokki│Tteok-kkochi│Rabokki│Twigim│Sundae│Eomuk
Dining Tip: “Don’t forget to remove your aprons before leaving”
10 Bread 빵 81
Koreans Seek the Holy Bread, Not the Holy Grail
Keywords: Ppangjisullye│Danpatppang│Soboroppang│Kkwabaegi│Sulppang│Hodugwaja│Bungeoppang
Dining Tip: “Please bring your used dishes to the counter”
11 Ice Cream 아이스크림 89
Hard and Jju-jju Ba: Beloved Korean Ice Creams
Keywords: Hard│Jju-Jju Ba│Sopeuteu Aiseukeurim│Teoki Aiseukeurim│Yogeoteu Aiseukeurim│Bingsu│Jyoseu Ba│Ssang-ssang Ba
Dining Tip: “Dine-in or take-out?”
12 Seafood 해산물 95
Seafood Table Service Fees and Sukidashi
Keywords: Hoe│Mugeunji│Sangcharimbi│Albap│Maeuntang│Miyeok│Gim│ Myeolchi│Ojingeo
Dining Tip: “Be cautious of overpricing in tourist areas!”
13 Kimchi 김치 102
Korea, the Land of Countless Kimchi Delights
Keywords: Mulkimchi│Dongchimi│Kkakdugi│Yeolmu Kimchi│Gat Kimchi│Geotjeori│Bigeon Kimchi
Dining Tip: “The days of burying kimchi underground are gone”
14 Tofu 두부 112
Now, Tofu Is Dubu
Keywords: Maetdol│Yeondubu│Sondubu│Modubu│Kongbiji│Sundubu│Dubu Kimchi│Kongmul
Dining Tip: “Why eat tofu after prison?”
Endnotes 119
References 122
About the Author 123
Gonggibap, Is It Air Rice?
Keywords: Bap│Bapsang│Japgokbap│Nurungji│Bokkeumbap│Jeongi Bapsot│Bibimbap│Sotbap│Honbap
Dining Tip: “Oh, it’s okay to eat alone”
02 Side Dishes 반찬 17
The Korean “Rice Thief”
Keywords: Banchan│Bokkeum│Gui│Buchim│Namul│Jangjorim│Ganjang Gejang │Imo
Dining Tip: “I am not your imo, but you can call me imo”
03 Noodles 면 26
Though the Land Is Divided, the Taste Remains As One
Keywords: Naengmyeon│Janchi Guksu (banquet noodle soup)│Kalguksu (knife-cut noodle soup)│Kongguksu (cold soybean noodle soup)│Ramyeon (Korean instant noodles)│Japchae (stir-fried glass noodles)│Matjip (place with delicious food)
Dining Tip: “I am going to a ‘taste selling house’”
04 Alcohol 술 35
Let’s drink Beer in the Parks
Keywords: Geonbae│Makgeolli│Somaek│Anju│Chimaek│Daeri Unjeon│Haejangguk
Dining Tip: “Korea, the land of chimaek”
05 Water 물 42
Enjoy Fresh, Complimentary Water Wherever You Are
Keywords: Keopi Mikseu│Gongmulcha│Misutgaru│Sikhye│Sujeonggwa│Yulmucha │“Aniyo, gwaenchanayo”
Dining Tip: “Didn’t mean to refuse your compliment”
06 Korean Fermented Pastes & Sauces 한국의 장 49
The Trio That Define the Flavors of Korean Cuisine
Keywords: Ganjang│Gochujang│Doenjang│Meju│Jangdok│Chamgireum│Aekjeot
Dining Tip: “This is the taste!”
07 Fruits 과일 57
The Hidden Meanings Behind Korean Fruits
Keywords: Charyesang│Gotgam│Daechu (jujubes)│Ttalgi│Gwail Hwachae│Suip Gwail│Tteokguk│Songpyeon
Dining Tip: “We prepare the special table for the ancesters”
08 Meat 고기 65
Friendships Built on Wrapping Meat for Each Other
Keywords: Samgyeopsal│Galbi│Chadolbagi│Boknal│Bulgogi│Yukhoe│Dakgalbi
Dining Tip: “How far have you used scissors?”
09 Street Food 길거리 음식 73
The True Soul Food of Koreans
Keywords: Tteokbokki│Yeopgi Tteokbokki│Tteok-kkochi│Rabokki│Twigim│Sundae│Eomuk
Dining Tip: “Don’t forget to remove your aprons before leaving”
10 Bread 빵 81
Koreans Seek the Holy Bread, Not the Holy Grail
Keywords: Ppangjisullye│Danpatppang│Soboroppang│Kkwabaegi│Sulppang│Hodugwaja│Bungeoppang
Dining Tip: “Please bring your used dishes to the counter”
11 Ice Cream 아이스크림 89
Hard and Jju-jju Ba: Beloved Korean Ice Creams
Keywords: Hard│Jju-Jju Ba│Sopeuteu Aiseukeurim│Teoki Aiseukeurim│Yogeoteu Aiseukeurim│Bingsu│Jyoseu Ba│Ssang-ssang Ba
Dining Tip: “Dine-in or take-out?”
12 Seafood 해산물 95
Seafood Table Service Fees and Sukidashi
Keywords: Hoe│Mugeunji│Sangcharimbi│Albap│Maeuntang│Miyeok│Gim│ Myeolchi│Ojingeo
Dining Tip: “Be cautious of overpricing in tourist areas!”
13 Kimchi 김치 102
Korea, the Land of Countless Kimchi Delights
Keywords: Mulkimchi│Dongchimi│Kkakdugi│Yeolmu Kimchi│Gat Kimchi│Geotjeori│Bigeon Kimchi
Dining Tip: “The days of burying kimchi underground are gone”
14 Tofu 두부 112
Now, Tofu Is Dubu
Keywords: Maetdol│Yeondubu│Sondubu│Modubu│Kongbiji│Sundubu│Dubu Kimchi│Kongmul
Dining Tip: “Why eat tofu after prison?”
Endnotes 119
References 122
About the Author 123
책 속으로
Naengmyeon is said to have originated as a winter dish enjoyed in the northern regions of the Korean Peninsula.
Each region has its own preparation style, so naengmyeon is often prefixed with the name of its place of origin, like Hamheung or Pyongyang, which are regions in North Korea.
As over half a century has passed since the division, the hamheung and pyongyang naengmyeon eaten in South Korea today differ slightly from those in North Korea.
Now in South Korea, the noodles of pyongyang naengmyeon are mainly made from buckwheat flour, giving them a soft texture and a distinctive buckwheat aroma.
--- 「Noodles (면): Though the Land Is Divided, the Taste Remains As One」 중에서
This cultural nuance gave rise to a viral restaurant slogan: “Beware of people who treat you to beef─there’s no such thing as free beef.
Pure intentions go as far as pork.” However, don’t assume that someone offering pork instead of beef thinks less of you.
Pork is still a perfectly good way to express genuine kindness and goodwill.
--- 「Meat (고기): Friendships Built on Wrapping Meat for Each Other」 중에서
Sundae (pronounced “soon--- 「dae”) is a dish made by stuffing pork intestines with a mixture of pork blood and glass noodles.
It is not recommended for those who dislike the smell of pork or cannot eat it for religious reasons.
Sundae is commonly paired with tteokbokki but is also the main ingredient in dishes like sundaeguk (sundae soup) or sundae bokkeum (stir--- 「fried sundae).
When ordering sundae, you may be asked whether you’d like just sundae or additional pork offal such as liver, lungs, stomach, heart, and even pig ears.
If you want the full experience, ask for all of them.
--- 「Street Food (길거리 음식): The True Soul Food of Koreans」 중에서
Most restaurants in Korea offer aprons for customers.
Because they are so lightweight, it’s not uncommon for people to forget to take them off after finishing their meal and end up walking around town still wearing them.
Some restaurant aprons feature large advertisements or pictures of soju or beer, and if you forget to remove such an apron and walk around town, it could be even more embarrassing.
When dining at a Korean restaurant, double--- 「check with your dining companions to make sure everyone has removed their aprons before leaving!
Each region has its own preparation style, so naengmyeon is often prefixed with the name of its place of origin, like Hamheung or Pyongyang, which are regions in North Korea.
As over half a century has passed since the division, the hamheung and pyongyang naengmyeon eaten in South Korea today differ slightly from those in North Korea.
Now in South Korea, the noodles of pyongyang naengmyeon are mainly made from buckwheat flour, giving them a soft texture and a distinctive buckwheat aroma.
--- 「Noodles (면): Though the Land Is Divided, the Taste Remains As One」 중에서
This cultural nuance gave rise to a viral restaurant slogan: “Beware of people who treat you to beef─there’s no such thing as free beef.
Pure intentions go as far as pork.” However, don’t assume that someone offering pork instead of beef thinks less of you.
Pork is still a perfectly good way to express genuine kindness and goodwill.
--- 「Meat (고기): Friendships Built on Wrapping Meat for Each Other」 중에서
Sundae (pronounced “soon--- 「dae”) is a dish made by stuffing pork intestines with a mixture of pork blood and glass noodles.
It is not recommended for those who dislike the smell of pork or cannot eat it for religious reasons.
Sundae is commonly paired with tteokbokki but is also the main ingredient in dishes like sundaeguk (sundae soup) or sundae bokkeum (stir--- 「fried sundae).
When ordering sundae, you may be asked whether you’d like just sundae or additional pork offal such as liver, lungs, stomach, heart, and even pig ears.
If you want the full experience, ask for all of them.
--- 「Street Food (길거리 음식): The True Soul Food of Koreans」 중에서
Most restaurants in Korea offer aprons for customers.
Because they are so lightweight, it’s not uncommon for people to forget to take them off after finishing their meal and end up walking around town still wearing them.
Some restaurant aprons feature large advertisements or pictures of soju or beer, and if you forget to remove such an apron and walk around town, it could be even more embarrassing.
When dining at a Korean restaurant, double--- 「check with your dining companions to make sure everyone has removed their aprons before leaving!
--- 「Dining Tip: “Don’t forget to remove your aprons before leaving”」 중에서
출판사 리뷰
An Invitation to Explore Fascinating Stories and Insights About Korean Food and Culture
ㆍ Why is “Have you eaten rice?” a common greeting in Korea instead of just saying “Hi”?
ㆍ How can you ask Koreans about the best places to eat?
ㆍ Which Korean side dishes are so delicious they’ve earned the nickname “rice thieves”?
ㆍ Do Koreans commonly use scissors to cut their food?
ㆍ Why do Koreans jokingly say, “Beware of someone who treats you to beef”?
한국 음식을 제대로 알고 맛있게 즐기려는 당신, 한국 음식과 문화 이야기로 초대합니다.
ㆍ 왜 한국에서는 “밥 먹었어?”라는 말이 인사로 통할까?
ㆍ 한국에서 진정한 맛집을 가려면 한국인들에게 어떻게 물어야 할까?
ㆍ 한국 밥상에서 ‘밥도둑’이라는 별명이 붙을 정도로 맛있는 반찬은?
ㆍ 한국인은 음식을 정말로 가위로 자를까?
ㆍ 왜 한국에는 “소고기 사주는 사람을 조심”하라는 농담이 있을까?
ㆍ Why is “Have you eaten rice?” a common greeting in Korea instead of just saying “Hi”?
ㆍ How can you ask Koreans about the best places to eat?
ㆍ Which Korean side dishes are so delicious they’ve earned the nickname “rice thieves”?
ㆍ Do Koreans commonly use scissors to cut their food?
ㆍ Why do Koreans jokingly say, “Beware of someone who treats you to beef”?
한국 음식을 제대로 알고 맛있게 즐기려는 당신, 한국 음식과 문화 이야기로 초대합니다.
ㆍ 왜 한국에서는 “밥 먹었어?”라는 말이 인사로 통할까?
ㆍ 한국에서 진정한 맛집을 가려면 한국인들에게 어떻게 물어야 할까?
ㆍ 한국 밥상에서 ‘밥도둑’이라는 별명이 붙을 정도로 맛있는 반찬은?
ㆍ 한국인은 음식을 정말로 가위로 자를까?
ㆍ 왜 한국에는 “소고기 사주는 사람을 조심”하라는 농담이 있을까?
GOODS SPECIFICS
- 발행일 : 2025년 04월 18일
- 쪽수, 무게, 크기 : 123쪽 | 114*184*20mm
- ISBN13 : 9791197570681
- ISBN10 : 1197570683
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