Geography
South Korea ^
Han River ^
South Korea is known for its entertainment, specifically, its music called K- pop. They are also known for the famous food called kimchi and Samyang, a noodle company which has produced the spiciest noodles in the world with a rating of 8,000 Scoville Heat Units.
Climate
The climate in Korea is up and down throughout the year. In winter the climate is long, cold, and dry, summer is short, hot and humid. Since Koreas climate is hot, the climate causes some problems with agriculture in South Korea. In tropical weather, Bacteria and plant illnesses can grow quickly which can ruin crops, luckily Korea has adapted to this, but because of the climate, they are also able to grow things they weren’t able to before such as sugar cane, papaya and more.
Religions
- Christianity
- Buddhism
- Confucianism
- Islam
- Shamanism
Food Types
Kimchi ( fermented vegetables )
Bibimbap ( mixed rice )
Tteokbokki ( rice cake )
Jjigae( Korean Stew)
Jajangmyeon ( noodles in black bean sauce )
Bulgogi ( marinated beef barbecue )
Hoeddok ( sweet syrupy pancakes )
Samgyeopsal ( pork strips )
Table Etiquette
When eating in South Korea
Drinking etiquette - Never pour your drink, always be alert for your neighbour’s cup or anyone else glass. If it is less than half full your neighbour is obliged to fill it up for you. If they don’t fill it up, still don’t fill it up, it can cause you to lose face. You can indicate by pouring a little more into your neighbour’s glass. Always wait to be seated, wait for the oldest person/people to sit down first before you take a seat at the table. The honoured guest, who is usually the oldest there, takes the seat of honour farthest from the door. Before you begin it is polite to say that you are looking forward to the meal. In Korean people say “ I will eat well”. When eating, wait for the oldest person/ people to lift their spoon or chopsticks first before you can start eating. Don’t blow your nose at the tale, it is considered impolite. If you need to use a tissue, excuse yourself and go to another room to do so. Eat at the same pace as everyone else, especially the elders. This helps to make the meal more enjoyable for everyone. Don’t hold your bowls while eating like other Asian countries. Always pour for the people older than you. When someone gives you something hold both hands out when accepting the dish or drink. When pouring a drink for someone who is a senior to you, place your other hand lightly under your pouring hand or your opposite elbow. Don’t stick your chopsticks straight up into your bowl because it resembles traditional Korean ancestor ceremonies. It is disrespectful but also considered bad luck. When finished, utensils go back onto the table. If you are in somebody else’s house, or they have treated you, it is customary to say thanks after the meal. In Korean people say “I ate well”.
Table Setting
Bv 4
Koreans serve all dishes on one table at the same time as an open pattern. The basis of the table setting is for one person.
Cooking Methods
Koreans mainly use simple methods such as pickling, stewing, grilling or pan-frying. Pickling is used for vegetables as it preserves the food and makes it tastier. Most times Koreans would pickle the vegetables in salted water after seasoning the vegetables. For example, Kimchi is made with cabbage, salt, garlic, ginger, sugar, and fish sauce, shrimp paste or water and gochugaru (Korean Chili Pepper). You then mix it all up and let it ferment it until you want to use it. Stewing is making a stew, it is made with broth and is rather quite spicy. Soup can make you feel full quickly on a low-calorie yet quite satisfying meal. Grilling is used for most Korean meats and seafood as it can heighten the taste of the meat by preserving the juices. Your meat is first marinated before quickly being cooked over coal. Pan-frying is mainly used for savoury pancakes called Jeon, frying meat, fish vegetables, tofu or for pan-frying dumpling. The pancakes can have additions like mung beans, kimchi and scallions, as it can make the pancakes more flavourful
Preparation of food
When preparing to cook Koreans use technology and normal kitchen equipment to make foods. Koreans use Rice cookers, stone pots, grill plates, A mandolin, big bowls, gloves and containers. Koreans use stone pots for cooking bibimbap as you can put it on a stove and eat it straight from the pot too. Grill plates are used for grilling, as Koreans love eating grilled meat. Koreans use mandolins to cut up vegetables like cabbage easily as the blades are sharp enough and it is simpler to use. Koreans use big gowls, gloves and containers to mainly make Kimchi, People in Korea make kimchi in bulk so that it can ferment for long er and the taste can be better than eating it straight away. They also use containers to store foods for later consumption.
Common Food Item/ingredient
Sesame oil -
Sesame Oil is an amber-coloured, aromatic oil, made from pressed toasted sesame seeds that is a common ingredient in Korean cooking. It is not used as a cooking oil due to its intense nutty and buttery flavour and aroma; however, because of that, it is an excellent seasoning and flavour enhancer. It is used in most Korean foods to give it a nice glaze of sesame. The oil has been used for generations and is said to be “ubiquitous” which means it is everywhere.
Sesame oil can be paired with any Korean food and ingredients because of its savoury and nutty taste. Koreans use Sesame oil to add richer taste in stews, veggies, bibimbap and more.
How food is in another country
Kimchi - People in Korea make it and ferment it properly, whereas people can just buy it in an Asian store pre-packed
Recipe
Korean Barbecue Wings Recipe
Time Management Plan
Order Form
Final Product^
Why we chose it
Well, this was a last-minute choice… The main reason this dish was our final choice was that it is that people know it is a good, delicious dish from Korea. Also, we love fried chicken with flavour so we thought we would give it ago.
What we liked about the final recipe
After tasting the Barbecue wings we thought about what we liked. After deciding we thought that the sauce was the best thing about the dish. We liked how the sauce was spicy but had a sweet aftertaste. The sauce wasn’t on as many wings as there wasn’t that much sauce which was a bit sad. We also liked how crispy the wings were as they were crunchy on the outside, but the chicken was tender and warm on the inside.
What we would change if we did it again
We would double check with the teacher that they have all the ingredients before we started preparing the food. Another thing is we would have patted the wings dry of oil before we put it in the sauce. The reason we didn’t do this is that we were rushing to get it all finished in an hour. Now we would have doubled the frying mixture and the sauce mixture since it didn’t do all the wings! Lastly, we would actually use wings instead of nibbles.
What did you learn during this practical process (this includes the planning section) e.g. how to budget, the adaptations, the measurements, cooking skill? How do you know this?
We learned a lot during this process as we learnt how to budget ourselves for what we actually need. Sofia also learnt how to fry chicken with oil, which she still struggles with frying things. We also learned that we shouldn’t rush through making the wings, as it can affect the final product and make it harder.
Explain the adaptations you may have had to make to this recipe and the reason for why this adaptation had to occur in the first place Eg personal likes and dislikes, cost, availability of ingredients.
One adaptation we had to make was replacing the ingredient gochujang for chilli paste. We had to do this since Countdown didn’t have it in stock so we had to make do with chilli paste. Another thing we had to change was using grated ginger to ginger paste, in order to rub onto the wings before frying.
South Korea ^
Han River ^
South Korea is known for its entertainment, specifically, its music called K- pop. They are also known for the famous food called kimchi and Samyang, a noodle company which has produced the spiciest noodles in the world with a rating of 8,000 Scoville Heat Units.
Climate
The climate in Korea is up and down throughout the year. In winter the climate is long, cold, and dry, summer is short, hot and humid. Since Koreas climate is hot, the climate causes some problems with agriculture in South Korea. In tropical weather, Bacteria and plant illnesses can grow quickly which can ruin crops, luckily Korea has adapted to this, but because of the climate, they are also able to grow things they weren’t able to before such as sugar cane, papaya and more.
Religions
- Christianity
- Buddhism
- Confucianism
- Islam
- Shamanism
Food Types
Kimchi ( fermented vegetables )
Bibimbap ( mixed rice )
Tteokbokki ( rice cake )
Jjigae( Korean Stew)
Jajangmyeon ( noodles in black bean sauce )
Bulgogi ( marinated beef barbecue )
Hoeddok ( sweet syrupy pancakes )
Samgyeopsal ( pork strips )
Table Etiquette
When eating in South Korea
Drinking etiquette - Never pour your drink, always be alert for your neighbour’s cup or anyone else glass. If it is less than half full your neighbour is obliged to fill it up for you. If they don’t fill it up, still don’t fill it up, it can cause you to lose face. You can indicate by pouring a little more into your neighbour’s glass. Always wait to be seated, wait for the oldest person/people to sit down first before you take a seat at the table. The honoured guest, who is usually the oldest there, takes the seat of honour farthest from the door. Before you begin it is polite to say that you are looking forward to the meal. In Korean people say “ I will eat well”. When eating, wait for the oldest person/ people to lift their spoon or chopsticks first before you can start eating. Don’t blow your nose at the tale, it is considered impolite. If you need to use a tissue, excuse yourself and go to another room to do so. Eat at the same pace as everyone else, especially the elders. This helps to make the meal more enjoyable for everyone. Don’t hold your bowls while eating like other Asian countries. Always pour for the people older than you. When someone gives you something hold both hands out when accepting the dish or drink. When pouring a drink for someone who is a senior to you, place your other hand lightly under your pouring hand or your opposite elbow. Don’t stick your chopsticks straight up into your bowl because it resembles traditional Korean ancestor ceremonies. It is disrespectful but also considered bad luck. When finished, utensils go back onto the table. If you are in somebody else’s house, or they have treated you, it is customary to say thanks after the meal. In Korean people say “I ate well”.
Table Setting
Bv 4
Koreans serve all dishes on one table at the same time as an open pattern. The basis of the table setting is for one person.
Cooking Methods
Koreans mainly use simple methods such as pickling, stewing, grilling or pan-frying. Pickling is used for vegetables as it preserves the food and makes it tastier. Most times Koreans would pickle the vegetables in salted water after seasoning the vegetables. For example, Kimchi is made with cabbage, salt, garlic, ginger, sugar, and fish sauce, shrimp paste or water and gochugaru (Korean Chili Pepper). You then mix it all up and let it ferment it until you want to use it. Stewing is making a stew, it is made with broth and is rather quite spicy. Soup can make you feel full quickly on a low-calorie yet quite satisfying meal. Grilling is used for most Korean meats and seafood as it can heighten the taste of the meat by preserving the juices. Your meat is first marinated before quickly being cooked over coal. Pan-frying is mainly used for savoury pancakes called Jeon, frying meat, fish vegetables, tofu or for pan-frying dumpling. The pancakes can have additions like mung beans, kimchi and scallions, as it can make the pancakes more flavourful
Preparation of food
When preparing to cook Koreans use technology and normal kitchen equipment to make foods. Koreans use Rice cookers, stone pots, grill plates, A mandolin, big bowls, gloves and containers. Koreans use stone pots for cooking bibimbap as you can put it on a stove and eat it straight from the pot too. Grill plates are used for grilling, as Koreans love eating grilled meat. Koreans use mandolins to cut up vegetables like cabbage easily as the blades are sharp enough and it is simpler to use. Koreans use big gowls, gloves and containers to mainly make Kimchi, People in Korea make kimchi in bulk so that it can ferment for long er and the taste can be better than eating it straight away. They also use containers to store foods for later consumption.
Common Food Item/ingredient
Sesame oil -
Sesame Oil is an amber-coloured, aromatic oil, made from pressed toasted sesame seeds that is a common ingredient in Korean cooking. It is not used as a cooking oil due to its intense nutty and buttery flavour and aroma; however, because of that, it is an excellent seasoning and flavour enhancer. It is used in most Korean foods to give it a nice glaze of sesame. The oil has been used for generations and is said to be “ubiquitous” which means it is everywhere.
Sesame oil can be paired with any Korean food and ingredients because of its savoury and nutty taste. Koreans use Sesame oil to add richer taste in stews, veggies, bibimbap and more.
How food is in another country
Kimchi - People in Korea make it and ferment it properly, whereas people can just buy it in an Asian store pre-packed
Recipe
Korean Barbecue Wings Recipe
Time Management Plan
Order Form
Final Product^
Why we chose it
Well, this was a last-minute choice… The main reason this dish was our final choice was that it is that people know it is a good, delicious dish from Korea. Also, we love fried chicken with flavour so we thought we would give it ago.
What we liked about the final recipe
After tasting the Barbecue wings we thought about what we liked. After deciding we thought that the sauce was the best thing about the dish. We liked how the sauce was spicy but had a sweet aftertaste. The sauce wasn’t on as many wings as there wasn’t that much sauce which was a bit sad. We also liked how crispy the wings were as they were crunchy on the outside, but the chicken was tender and warm on the inside.
What we would change if we did it again
We would double check with the teacher that they have all the ingredients before we started preparing the food. Another thing is we would have patted the wings dry of oil before we put it in the sauce. The reason we didn’t do this is that we were rushing to get it all finished in an hour. Now we would have doubled the frying mixture and the sauce mixture since it didn’t do all the wings! Lastly, we would actually use wings instead of nibbles.
What did you learn during this practical process (this includes the planning section) e.g. how to budget, the adaptations, the measurements, cooking skill? How do you know this?
We learned a lot during this process as we learnt how to budget ourselves for what we actually need. Sofia also learnt how to fry chicken with oil, which she still struggles with frying things. We also learned that we shouldn’t rush through making the wings, as it can affect the final product and make it harder.
Explain the adaptations you may have had to make to this recipe and the reason for why this adaptation had to occur in the first place Eg personal likes and dislikes, cost, availability of ingredients.
One adaptation we had to make was replacing the ingredient gochujang for chilli paste. We had to do this since Countdown didn’t have it in stock so we had to make do with chilli paste. Another thing we had to change was using grated ginger to ginger paste, in order to rub onto the wings before frying.
Some links we used
- https://www.bbc.com/reel/video/p0736fxq/the-korean-farmers-adapting-to-climate-change
- https://www.diaryofafanaticfoodie.com/common-techniques-used-in-preparing-korean-food/
- https://www.etiquettescholar.com/dining_etiquette/table-etiquette/pacific_dinner_etiquette/south_korean.html
- https://mykoreankitchen.com/essential-korean-cooking-ingredients/#:~:text=Sesame%20oil%20(Chamgireum%3A%20%EC%B0%B8%EA%B8%B0%EB%A6%84),people%20swear%20by%20Kadoya%20brand.
- https://www.maangchi.com/ingredient/sesame-oil
- https://www.nzherald.co.nz/nz/how-korean-food-got-popular-in-new-zealand/BZPXHTBTDRJMCSWM65HOQGFCJQ/
- https://www.asiamediacentre.org.nz/opinion/south-korea-nz-cultural-ties-yeo-seung-bae/
