K FOOD: 한국의 맛의 비밀 2권 - 담백함. 싸기. 비비기 K FOOD: Secrets of Korean Flavors Part 2: Bland. Wrapping. Mixing

<KR>
〈 K FOOD: 한국 맛의 비밀: 2부, 블랜드, 랩핑, 믹싱 〉

밥을 제외한 모든 음식이 밥과 곁들이는 반찬으로 여겨질 정도로 한식의 기본 구성은 밥입니다. 담백하고 순한 밥은 온갖 반찬의 맛을 차별화하며 동시에 융합합니다. 온갖 재료를 한데 모아 입에 넣는 '쌈밥'과 '김밥', 다양한 재료를 섞어 먹는 '비빔밥' 등 퓨전 문화의 비밀을 탐구했습니다. 또한 싸서 먹는 일상 요리 레시피도 포함되어 있습니다.


<ENG>
〈 K FOOD: Secrets of Korean Flavors: Part 2, Bland, Wrapping, Mixing 〉

The basic composition of Korean food is rice, to the extent that all food except rice is considered a side dish to accompany rice. The bland and mild rice differentiates the taste of all kinds of side dishes and fuses them simultaneously. We explored the secrets of fusion culture, such as 'ssambap' and 'gimbap,' where you put together all kinds of ingredients and put them in your mouth, and 'bibimbap,' which is eaten by mixing various ingredients. It also includes recipes of everyday dishes that are eaten wrapped and mixed.


<FR>
〈 K ALIMENTATION: Secrets des saveurs coréennes: Partie 2, Bland, Emballage, Mélange 〉

La composition de base des aliments coréens est le riz, dans la mesure où tous les aliments, à l'exception du riz, sont considérés comme des plats d'accompagnement pour accompagner le riz. Le riz fade et doux différencie le goût de toutes sortes de plats d'accompagnement et les fusionne simultanément. Nous avons exploré les secrets de la culture de fusion, comme le « ssambap » et le « gimbap », où vous réunissez toutes sortes d'ingrédients et les mettez dans votre bouche, et le « bibimbap », que l'on mange en mélangeant divers ingrédients. Il comprend également des recettes de plats de tous les jours qui sont mangés enrobés et mélangés.


목차

〈 K FOOD: Secrets of Korean Flavors: Part 2, Bland, Wrapping, Mixing 〉

Prologue

Bland Wrapping and Mixing

The Fusion Culture Created by Rice

Bland

The Korean Way of Dining

Why Have Koreans Made Rice Their Staple Food?

Future of the 0.001%: Korea’s Native Rice

An Introduction to Korea’s Most Prominent Native Rice Cultivars

Comparing the Tastes of Korean Rice Cultivars

The Infinite Transformations of Ssal and Bap in the Korean Language

Tools to Make Rice: From Cast-Iron Cauldrons to Pressure Cookers

Secrets of Instant Rice

Why Did Koreans Drink Sungnyung After Meals?

Juk: A Food That Came Before Cooked Rice

Wrapping Everything

Korean Ssambap: Fortune and Health in a Wrap

How Quick Meals in the Fields Became Ssambap

Common Wrapping Leaves in Korea

Gujeolpan: Ssam, Elevated

What’s in a Royal Lettuce Ssam?

When Did Koreans Start Eating Gimbap?

Korea’s Mandu vs. China’s Dumplings

The Secrets of Frozen Mandu

Mixing Cooked Rice

Bibimbap: A Commonwealth of Flavors

Haeju Bibimbap

Jinju Bibimbap

Tongyeong Bibimbap

Andong Bibimbap

Jeonju Bibimbap

Sesame Oil and Perilla Oil: The Finishing Touches of Korean Dishes

Korea’s Top Bibimbap Restaurants

Everyday Korean Dishes Made by Mixing and Wrapping