Korean cuisine - Chosenryori

A general term for cuisine that has been passed down in the Korean Peninsula. It is said that the pattern of combinations of staple grains and flours, side dishes such as soups, pickles, various food ingredients, and seasonings was established around the late Goryeo period to the beginning of the Joseon period. Korean cuisine as we know it today is based on court cuisine, which was based on the diet and customs of the royal family and yangban (aristocrats) of Seoul, which was the capital for 500 years during the Joseon period (15th to 20th centuries), and local cuisine with distinctive features of each region. Meat-eating, which has existed since ancient times, was restricted around the 6th century with the heyday of Buddhism and disappeared from the diet, but during contact and exchange with northern carnivorous tribes from the 11th to 14th centuries, especially during the more than 100 years of rule by the Yuan dynasty, meat-eating became widely established and became common, leading to the wide variety of meat dishes we have today. From the mid-Joseon period, lifestyles and culture improved, and various cuisines became more luxurious and diverse, but the tea ceremony (sado), which flourished during the Goryeo period, declined due to the stronger Confucian and anti-Buddhist policies that began around this time. Many foods were imported from the south at this time, and chili peppers became known from the beginning of the 17th century, and it was only after the 18th century that some dishes became spicy. There was an idea that food and medicine were the same, and the character "medicine" (medicinal) is often seen in names such as yapbap (medicinal rice), yakju (medicinal wine), yangnyeom (medicinal seasoning), yakkwa (medicinal fruit), and yatsu (medicinal water).

The staple food, bap (rice), is often made with a mixture of rice and grains, while juk (porridge) is made with rice and grains, as well as fish, meat, vegetables, seeds, wild plants, and milk. Noodles (kuksu) are also popular, and are made by mixing flour from grains, mung beans, and even potato flour, and are available in hot noodles (eonmyeon), cold noodles (naengmyeon), and saramen. There are also many types of tteok (rice cakes) in Korean cuisine, including rice cakes pounded with glutinous rice, rice cakes made by grinding glutinous rice or non-glutinous rice into flour and steaming them, and steamed rice cakes (chungpyeon), which are made by kneading flour with sake and letting it rise. Steamed buns made with wheat flour are also commonly eaten, and the filling is often made with meat or vegetables.

The ingredients for banchan (side dish) are not much different from those in Japan, but the cooking and seasoning methods are distinctive and there are many varieties.

The main ones are kkuk and tang, which are soups that are always served with meals, have many ingredients, and are eaten with a spoon. Hotpots called jeongol, jjigae, and chochi have less liquid than kkuk and are more like a hotpot, and the soup is also eaten with a spoon. Examples are the home-style doenjang (miso) jjigae and the high-class shinseonro. Hoe refers to raw fish, which is eaten with a sauce made from chili peppers and gochujang dissolved in vinegar and miso, or mixed with other ingredients. There is also hot sukke, which uses raw ingredients cooked. Jjim is steamed food, where fish or meat is seasoned and boiled or steamed until it does not fall apart. Ssam is a wrapped dish, a distinctive home-style dish in which rice is placed on raw vegetables such as lettuce (the same type as sunny lettuce) and then wrapped up with side dishes and seasonings. Namul is a vegetable salad, and raw vegetables (saengchae) often include wild vegetables such as bellflower root and dandelion, while cooked vegetables (sukchae) include soybean sprouts and fern. Gui is fish and meat grilled over an open flame, and is a typical example of yakiniku cuisine. Jeok is meat and vegetables cut into strips and grilled on a skewer, and is used for ceremonial occasions. Jeong is a dish made by coating thin slices of fish, meat, and vegetables in beaten egg yolk and frying them in oil, while bokkeum is a stir-fried dish and tigim is a deep-fried dish. Jorim is fish and vegetables simmered in soy sauce. Dried fish and meat are called po, ​​and dried squid is an example. Kimchi is pickled vegetables and is always served with soup at meals. In addition, jang-ajji means fish marinated in soy sauce, and garlic and eggplant are often used, and there are many kinds of jokgal (salted fish). Soy sauce, miso, and vegetable oils such as sesame oil are widely used as seasonings, and pepper, chili pepper, garlic, and ginger are commonly used spices.

Meals are eaten with a spoon and chopsticks set. Rice, soup, and pickle juice are always eaten with a spoon. Tableware is mostly brass or ceramic, and is generally large in size. Korean food is often perceived as being all spicy, but in fact there are many dishes that are not spicy. The amount of chili pepper used is not uniform across the Korean peninsula, with less in the north and west than in the south and east. In recent years, eating habits have become more diverse, and Korean cuisine has undergone considerable changes due to the influence of foreign tableware and dishes.

[Jeong Dae-sung]

``Korean Foods'' by Chung Da-chong (1984, Tsukiji Shokan)' ' ▽ ``Korean Food Magazine'' by Chung Da-chong (1979, Shibata Shoten)'' ▽ ``Complete Works of Korean Cuisine'' by Chung Da-chong and Chun Chin-shik (1986, Shibata Shoten)''

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

朝鮮半島に伝わる料理の総称。主食類の粒食と粉食、副食類のスープ、漬物、各種食品材料、調味料などの組合せのパターンが確立したのは、高麗(こうらい)時代後期から李朝(りちょう)時代の初めにかけてのころとされる。今日のような内容の朝鮮料理は、李朝時代（15～20世紀）500年間の都であったソウルの王家や両班(ヤンバン)（貴族）の食生活や風俗が基本となった宮廷料理的なものと、各地方の特色ある郷土料理的なもののうえに成り立っている。古代からあった肉食は仏教全盛とともに6世紀ごろから制限され食生活から影を潜めるが、11～14世紀にかけての北方の肉食民族との接触交流、とりわけ元(げん)による100年を超える支配のなかで肉食は広く定着し、一般化して、今日のバラエティーに富んだ肉料理につながっている。李朝中期ごろから生活文化は向上し、各種料理は豪華、多様化するが、このころから強くなった崇儒排仏政策によって、高麗時代には隆盛をみせた茶道(さどう)は衰える。このころ南方から多くの食品が流入したが、そのうちトウガラシは17世紀初めごろから知られだしたもので、一部の料理が辛くなるのは18世紀過ぎからである。食べ物に対しては薬食同源の思想があり、薬飯(ヤッパプ)、薬酒(ヤッチュ)、薬念(ヤンニョム)（薬味）、薬果(ヤックワ)、薬水(ヤッス)などと「薬」の字が多くみられる。

　主食のパプ（飯）は米のほかに雑穀類がよく混ぜられ、チュック（粥(かゆ)）は米、雑穀類に魚、肉、野菜、種実、山菜、牛乳などをも用いる。クッス（麺(めん)）も好まれ、穀類、緑豆の粉はもちろん、ジャガイモの粉なども混ぜて製麺し、温麺(オンミョン)、冷麺(ネンミョン)、皿麺などにする。また朝鮮料理ではトック（餅(もち)）の種類が多く、糯米(もちごめ)での搗(つ)き餅(もち)、糯米や粳米(うるちまい)を粉にしてから蒸す餅、粉を酒で練って膨らませる蒸餅(チュンピョン)などがある。小麦粉でつくられるまんじゅう類もよく食べられ、餡(あん)には肉や野菜類が多い。

　飯饌(バンチャン)（副食）は、材料そのものは日本のそれとたいして変わらないが、調理法、調味法に特色がみられ、種類も多い。

　おもなものをあげると、クック、湯(タン)はスープ類のことで食事にはかならずつき、具が多く、さじで食べる。煎骨(チョンゴル)、チゲ、鳥雉(チョチ)とよばれる鍋物(なべもの)は、クックより汁が少なく寄せ鍋風で、汁もさじで味わう。家庭的なテンジャン（みそ）チゲ、高級な神仙炉(シンソンロ)がその例である。膾(フェ)は刺身類のことで、これはトウガラシ、コチュジャンを酢みそなどに溶いたたれをつけるか、和(あ)えるかして食べる。なまの材料に熱を通して用いる熱膾(スッケ)もある。チムは蒸し物で、魚や肉を味つけして煮くずれしない程度に煮るか蒸す。サムは包み物で、チシャ（サニーレタスと同種）などの生野菜に飯をのせ、おかずや調味料とともに包んで食べる特色ある家庭料理である。ナムルは野菜の和え物で、なまの生菜(センチェ)にはトラジ（キキョウの根）、タンポポなど山菜もよく使われ、熱を通した熟菜(スッチェ)にはダイズのもやしやゼンマイなどが用いられる。クイは直火(じかび)で魚肉類を焼くもので、焼肉料理が代表的。炙(ジョッ)は肉や野菜を切りそろえて串(くし)焼きにして、冠婚葬祭などに用いられる料理。煎(ジョン)は魚、肉、野菜などの薄切りを溶いた卵黄を衣(ころも)にして油で焼いた料理で、ポックムは炒(いた)め物、ティギムは揚げ物のことをいう。チョリムは魚、野菜をあわせてしょうゆで煮つめたもの。魚や肉の干物は脯(ポ)とよび、するめはその例である。キムチは野菜類の漬物で、食事にはスープとともにかならずつく。またチャンアチはしょうゆ漬けのことで、ニンニク、ナスがよく用いられ、ジョッカル（塩辛）も種類が多い。調味料ではしょうゆ、みそとともにごま油などの植物油が広く用いられ、香辛料はコショウ、トウガラシ、ニンニク、ショウガがよく用いられる。

　食事はさじと箸(はし)のセットでする。飯、スープ、漬物の汁はかならずさじで食べる。食器は金属の真鍮(しんちゅう)器か、陶器がほとんどで、概して大形である。朝鮮料理は辛いものばかりだと受け止められがちだが、実は辛くない料理のほうが多い。朝鮮半島全体としてトウガラシの使用量も一様ではなく、南部、東部地方に比べて、北部、西部のほうが少ない。近年、食生活が多様化し、外来食器、外来料理の影響で朝鮮料理にもかなりの変化がみられる。

［鄭　大　聲］

『鄭大聲著『朝鮮の食べもの』（1984・築地書館）』▽『鄭大聲著『朝鮮食物誌』（1979・柴田書店）』▽『鄭大聲・全鎮植著『朝鮮料理全集』（1986・柴田書店）』

出典　小学館　日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について　情報 | 凡例