[미국문화와미디어] 한국의 대중음식에 관한 연구

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레포트 > 사회계열
2010.01.13
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[미국문화와미디어] 한국의 대중음식에 관한 연구에 대한 자료입니다.

Preface (Why did we choose these foods?)

-Bulgogi(불고기)-

1. What is Bulgogi?
2. A recipe
3. Varieties
4. Recommendable Restaurants

-Topokki (떡볶아)-

1. What is Topokki?
2. A recipe
3. Varieties
4. Recommendable restaurants

-Samgyetang(삼계탕)-

1. What is Samgyetang? (Ginseng Chicken Soup)
2. A recipe
3. Fusionized and recommendable restaurants

-Gimbap(김밥)-
1. What is Gimbap?
2. A recipe
3. Variaties
4. Recommendable restaurants

본문내용

-Bulgogi(불고기)-

1. What is Bulgogi?

A favorite dish of Maek tribe (nomads from Central Asia, the ancestors of the Koreans) was Maekjeok, which is kind of kebab made by skewering beef and other meat and roasting it over a fire. This is thought to have been the predecessor of Korean popular dish, Bulgogi. Though there were some regional variations, two ways are represented. The recipe from Han tribe who made up the majority of the Chinese population is the first one, which generally added spices to their meat after roasting or boiling it. And second way is Jeok which was made by seasoning the meat before cooking, as same as Bulgogi. Therefore these two different stories show why those are thought to be related.
However, eating meats was banned legally and naturally by normal people because strict rule of Buddhism and the tradition of Maekjeok tribe. With the invasion of nomadic Mongolians, the custom of eating meat was revived again. Many historians believe that Maekjeok also revived at the same time. After the restriction had been emancipated by Mongolians, Maekjeok reappeared in the capital of Goryeo dynasty, Gaeseong, under the name of Seolhamyeok, and this has reformed into today's Neobiani.
→ Neobiani is a style of cooking in which the meat is cut into steaks and marinated in a sauce, then roasted on a hot iron plate. It has the disadvantage that the cooked meat must be carved again before serving, and that while being transferred to the table, the meat is liable to cool down and lose some of its flavor. Later on, it became possible to cook and eat the meat on the spot by using special utensils in which the flame was applied to the meat through the holes in a grill, and this became the standard way of cooking what is now Bulgogi.

2. A recipe

① Tablespoons soy sauce, 4 tablespoons grated Asian pear, 2 tablespoons sugar, 3 tablespoons minced green onion, 1.5 tablespoons minced garlic, 1.5 tablespoons sesame seeds, 1.5 tablespoons sesame oil, a little black pepper
Make the marinade by combining the minced green onions and garlic, grated pear, soy sauce, sugar, sesame seeds, and sesame oil.
② About 30 minutes before cooking, pour the marinade over the meat and rub it in with your hands until it is well absorbed.
③ Heat the grill over the flame and cook the meat until evenly done on both sides. It is best eaten as soon as it is cooked. The meat can be cooked on an iron plate, but it is much tastier when barbecued directly over a hot flame.

Note: Since the protein solidifies on the surface of the meat during cooking, no tasty juices or valuable nutrients are lost, and the meat can be enjoyed for its flavor as well as its nutritional content. Moreover, the mouthwatering smell of meat cooking at the table stimulates the appetite.

3. Varieties

Since Bulgogi is usually made with beef, the word ‘Bulgogi’ is getting used by people. It refers to beef Bulgogi. (Bulgogi babeque and Jeon-gol which is hot soup with Bulgogi) When pork is cooked as the same recipe, it is called as pork Bulgogi to distinguish it from the original beef dish. And pork is cooked with squid sometimes; it is called squid-pork Bulgogi. Cooking Bulgogi has different style by each different region in Korea. (Such as Seoul, Kwangyang, and Eonyang style Bulgogi)

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