Understanding Korean food culture from Korean paintings

AbstractBackgroundIn Korea, there are many traditional foods that have developed along with the country's rich history. In addition, various food cultures have developed through agricultural traditions, ritual ceremonies, and the sharing of affection. Paintings, works of calligraphy, and music demonstrate some of these cultural characteristics of Korean foods. Further research and analysis of Korean food culture using these data sources is currently underway.MethodsThis paper focuses on the cultural characteristics of Korean food revealed in paintings from the Chosun dynasty. The 10 most renowned paintings, including the work of Kim Hong-Doh, a representative artist in the Chosun dynasty, will be discussed in relation to the cultural characteristics of Korean food.ResultsThe results of our analysis of the genre paintings show that the characteristics of Korean food are well portrayed in these paintings in the same manner as Pansori. For example, genre paintings show that food is a symbol of power, which can be used to control people. Food has also been regarded as health supplements and medicine, and people have shared their feelings and affections through food culture. In addition, food contains people's wishes and is used as a medium to communicate with Gods.ConclusionBeyond the basic value of food in maximizing nutrients and energy, Korean food culture has developed distinctive cultural characteristics through more than 5,000 years of agricultural history. Although the genre paintings analyzed in this paper are limited to a certain era, this paper will serve as a milestone in providing direction for future studies

Aesthetics of Korean foods: The symbol of Korean culture

AbstractAdvances in transportation and communication have broken down critical barriers within the global economy, pushing us towards a more unified world. In keeping with this trend, processes of communication, transportation, and production are becoming increasingly standardized, mechanized, and automated. Yet as this global era of uniformity progresses, people and individuals will inevitably encounter identity confusion. Numerous individuals, ethnicities, nationalities, and countries around the world are working to counteract such identity confusion. As globalization progresses, groups and nationalities that fail to preserve their identities will dwindle and become absorbed by stronger entities. Therefore, many societies are investing great efforts into rediscovering and revamping their indigenous traditions, cultures, and customs. When travelers visit another country, one of the simplest avenues for them to experience the local culture is food. Unlike other cultural elements, many of which have become diluted because of globalization, native cuisines are still perceived as retaining the traditions, uniqueness, and diversity of individual cultures. It is more important than ever for people and countries to expand and preserve their respective cultural currencies. In this respect, taking a cultural approach to Korean cuisine is a fascinating and meaningful endeavor. In light of the recent publication of a few articles dealing with the symbolic significance and meaning behind Korean cuisine, an effort to compile a list of the distinctive cultural properties of Korean food seems vital. Furthermore, presenting the aesthetics of Korean food through a method that integrates science and culture is a very significant task. The authors of this paper firmly believe in its potential to advance the globalization of Korean food

DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper)

One of the most famous misconceptions about Korean food history is the claim that “Red peppers (chilies) were introduced to the country through the Japanese invasions of 1592–1599.” This misinformation distorts the history of Korean food and downplays its value, serving as a significant obstacle to the development of the Korean food industry on the global stage. Genetically, it would take several millions of years for an introduced species of chili (red pepper) to evolve into the Korean variety that we know today. Agriculturally, it would take several hundreds of years for this variety to be grown throughout the country. In food science terms, it would also take a thousand years for kochujang (red pepper paste) and kimchi to be discovered and spread across the country to become some of Korea's most iconic foods. There is not a single reference in ancient documents to red peppers being introduced to Korea through the Japanese invasions, while chili (red peppers, kochu), kimchi, and kochujang (red pepper paste) are mentioned numerous times in documents written prior to those invasions. The theory in question claims that Latin American chili (aji) passed through India and Japan before being introduced to Korea through the 1592 Japanese invasions. However, when we examine the origin, propagation, and evolution of chili through the lens of modern science, genetic and life science analysis based on old documents shows that this claim has no scientific basis. The theory that Korean chili (kochu) comes from Japan is the biggest culprit responsible for distorting the history and value of Korean chili and kimchi. It has also spawned a number of other idle theories. This paper aims to correct this misconception through scientific analysis and ultimately restore the truth about the history and culture of Korean fermented foods

History of Korean gochu, gochujang, and kimchi

The gochu (Korean red pepper) that goes into Korean traditional fermented foods such as kimchi (fermented cabbage) and gochujang (spicy red pepper paste) should have a mild spiciness and its Scoville heat unit (the unit that measures spiciness) is <1,000. The kimchi and gochujang that are fermented only with Korean gochu can be eaten. Kimchi and gochujang cannot be prepared even with cheongyangkochu (Scoville heat unit is approximately 3,000), which is a hybrid of Korean gochu and Thai gochu. When these foods are prepared with other spicier gochu, such as Thai pepper, Southern Asian red pepper, Central American red pepper, or Mexico's aji (which is 500 times spicier than Korean gochu), they will be too spicy to consume. Biologically, Korean gochu is different from the red peppers of Central American countries (such as Mexico and Colombia), Indonesia, India, and Thailand. Therefore, the statement that the Central American red pepper came to Korea during the Japanese invasion of Korea in 1592 is not true. We can refer to a research paper in the magazine “Nature” that Korea's gochu arrived at the Korean peninsula millions of years ago, having been spread by birds. It states that gochu has evolved for millions of years, therefore, we can infer that Korean gochu existed as a completely different variety. In addition, gochujang and kimchi can be made using gochu only, which proves that people in Korea cultivated gochu thousands of years ago and have been eating it since then. Furthermore, many old Korean documents support the fact that Koreans have been planting and harvesting gochu for the last 1,500 years

Sunchang gochujang (Korean red chili paste): The unfolding of authenticity

Background: Gochujang is one of the most frequently consumed foods by Koreans and can be used as a seasoning in kuk, banchan, or also used as a condiment itself. In this paper, we discuss the historical, literary, and geographical aspects of Sunchang gochujang, which has been acknowledged as the best quality. Methods: The history, origin, and tradition of gochujang and Sunchang gochujang were examined through literature review. Sunchang's climate and geographical characteristics were examined in order to determine their effects on the ingredients and its fermentation condition. Results: Sunchang is located in the southwest region of Korea. Its geography, with characteristic mountainous basins, provides high temperatures and humidity that is suitable for the fermentation of gochujang. In addition, distinctive seasons and temperature variance between day and night helps with growing high-quality red peppers with moderate levels of spiciness. The first reference to gochujang is found in the Hyangyak-jipsongbang (鄕藥集成方, 1433). Sunchang gochujang was enjoyed in the royal court, as described in the Ojuyeonmun-jangjeonsanko (五洲衍文長箋散稿) and Somunsaseol (謏聞事說). Sunchang gochujang was introduced as a medicinal food in the medicinal newspaper, and its recipes were recorded by royal physicians during the Chosun Dynasty. This demonstrates that Sunchang gochujang gained popularity not only for its flavor but also for its medicinal effects. Conclusion: The outstanding flavor and functional effects of Sunchang gochujang are due to the geographical characteristics that provide a congenial climate for fermentation and a great environment for growing high-quality red peppers

Historical and biological aspects of bibimbap, a Korean ethnic food

Background: Bibimbap, a Korean rice dish with mixed vegetables, is very popular around the world. The origin, its unique structure, and the health benefits of bibimbap have attracted interest. Although there are many hypotheses about the origin and development of bibimbap, most of them lack strong scientific evidence. Methods: To investigate the biological and historical aspects of bibimbap, Korean old literatures and scientific papers on bibimbap were analyzed. Results: The existence of various theories about the origin of bibimbap suggests that none of these theories have strong support. Therefore, it is crucial to take a scientific approach in analyzing each hypothesis. This article will discuss the origin of bibimbap on the basis of the structure of the Korean traditional meal table. Furthermore, it will analyze its development based on historical references to bibimbap. Conclusion: Some have made false arguments that the first written record of bibimbap is from the Siuijonseo (是議 全書), and that the name “bibimbap” came from koldongban (骨董飯). We should, however, firmly exclude unsupported claims which can hinder further understanding of bibimbap in the global market. Moreover, this article will focus on Jeonju bibimbap and the health benefits of bibimbap based on previous research

Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history

Gochujang (Korean fermented red pepper sauce, also written in Kochujang), along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper. A typical Korean meal (Bapsang) is composed of rice (Bap), from which calories are derived, soup (Kuk), which helps in the chewing and digesting of the rice, and side dishes (Banchan), which provide additional nutrition and flavor. To add even more variety to the taste, seasoning (Jang, Yangnyum) is added. Gochujang has become the most fundamental of these kinds of food in Korea over thousands of years, functioning to make add flavor to rice taste better while aiding the digestive system. Gochujang also serves as a simple seasoning when making dishes such as braised spicy chicken, and provide additional nutrients. According to age-old documents, the development process used to manufacture Gochujang requires the basic ingredients of Meju (block made with cooked soy bean) powder, rice or glutinous rice flour, and red pepper powder. Sunchang Gochujang is one variety known for its great taste that was often consumed by kings during the Chosun dynasty. The basic method for making Gochujang in the present is almost the same as it was in the past. Gochujangis not just used to season food; it is also known for its nutritional value For example, it is widely accepted among Koreans that when a person has a weak stomach (due to the poor functionality of the stomach and spleen), and cannot digest food well., Gochujang can be eaten alleviates the symptoms. Recently many studies have been done to prove the medical functions of Gochujang scientifically. Due improvements in science and technology in the area of biology, it has also been discovered that Gochujang has the ability to prevent obesity and diabetes

Science and philosophy of Korea traditional foods (K-food)

Abstract The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for food storage for periods of famine. It would be a tradition and emergence created by accumulated wisdom that actively utilizes the given geographical and natural environment. Since the Ice Age, the development of all ethnic foods on the Earth has been unique in terms of their characteristics, due to the natural agro-ecological background of the region, through the movement and settlement of primitive mankind and wars of the Bronze Age. Therefore, it is impossible to understand the development of a particular ethnic food without understanding its historical background and geographical and agro-ecological characteristics. The same applies to Korean foods, which should be studied from this perspective. Nevertheless, until now, the history of food on the Korean Peninsula has been mainly studied by history scholars who can read Chinese characters rather than by natural scientists, resulting in errors and distortions in our understanding of the identity, history, and originality of Korean food. In this paper, we aim to correct these errors and distortions and to present scientifically validated research and the developmental background of Korean food in terms of its anthropological, historical, geographical, and cultural values, which is essential for K-food (Korean Traditional foods) to be known as a distinctly different world food rather than as a regional variant of Northeast Asian foods. Furthermore, we also aim to provide scientific truths by researching the health functionalities and cultural values of Korean food so that it can develop as a global food worldwide