Group 3

Group 3
Korean
Dish
( GIMBAP & BOSSAM )
List of
Contents
Objective Food Menu
Terminologies
Gimbap or Kimbap History
History
Characteristics of • Bossam History
Korean Cuisine
Objective :
Korean is blessed with a large friendly

subtemperate climate that yields
abundant produce. They have eaten the
produce of the sea, the land and
mountains or many many years. Similar
to the Vietnam there are two distinct
types of cooking - the home cooking of
the traditional family and the elaborate
court cuisine.
Terminologies :
Gim (김): Dried seaweed made from laver, the primary component of
gimbap. It provides a salty, umami flavor and a chewy texture.
Bap (밥): Short-grain white rice, seasoned
with sesame oil and salt. It serves as the
base for the fillings and provides a neutral
flavor.
Bossam (보쌈): The dish itself, meaning

"wrapped" or "packaged," referring to the
way the ingredients are enjoyed. It signifies
the act of wrapping the boiled pork with
various side dishes in lettuce leaves.
Brief
History
1. Korean cuisine originated from prehistoric traditions in the
korean peninsula evolving through a complex interaction of
environmental, political and cultural trends.
2. Korean food has been heavily influenced by that of its
neighboring countries,China and Japan but its distinct
culinarytraditions and native ingredients have
converged to create a unique cuisine.
3. Buddhist traditions have strongly influenced korean cuisine.
Characteristics of • Korean cuisine is largely based on rice,vegetable
Korean Cuisine : and meats.
• Traditional Korean meals are noted for the
number of side dishes (banchan) that accompany
steam-cooked short-grain rice
• Fermented foods play a key role in Korean
cuisine. Pickles, soy sauce, hot chilie paste and soy
bean paste are used extensively in cooking these
intensely flavored dishes.
• Other flavoring ingredients that characterize
Korean cuisine include red chilies, garlic, soy,
sesame, ginger
and green onions.
Our Food Menu
Gimbap or
Bossam
Kimbap
History of Gimbap
or Kimbap
Gimbap also romanized as kimbap, is a Korean dish made from cooked rice,
vegetables, fish, and meat rolled in gim dried sheets of seaweed and served in
bite-sized slices.The origins of gimbap are debated. Some sources suggest it
originates from Japanese norimaki, introduced during Japanese colonial
rule,while others argue it is a modernized version of bossam from the Joseon era.
The dish is often part of a packed meal, or dosirak, to be eaten at picnics and
outdoor events, and can serve as a light lunch along with danmuji (yellow pickled
radish) and kimchi. It is a popular takeaway food in South Korea and abroadand is
known as a convenient food because of its portability.
The origins of gimbap are debated.One commonly accepted theory
suggests that the dish is derived from the introduction of the
Japanese sushi variant makizushi to Korea during the Japanese
occupation of Korea. During that period, Korean cuisine adopted
Western food and drink, as well as some Japanese food items such
as bento (dosirak in Korean) or sushi rolled in sheets of seaweed.
Since then, gimbap has become a distinct dish, often utilizing
traditional Korean flavors, as well as sesame oil, instead of rice
vinegar. This theory is supported by a newspaper from 1935, in
which the term gimbap first appeared in Korea.
Ingredients :
1 large (12-ounce; 340g) cucumber
Sea or kosher salt
3 large eggs
Vegetable oil, for greasing the pan
6 long strips ham for kimbap (each about 1/4 inch or less thick)
1 medium (8-ounce; 240g) carrot, julienned
3 sheets flat odeng fishcake, cut lengthwise into 1/4-inch strips
1 teaspoon (5ml) soy sauce
3 cups cooked short-grain (sushi) rice, hot (see note)
1 1/2 tablespoons (22ml) sesame oil, plus more for brushing
1 1/2 tablespoons crushed roasted sesame seeds
6 square sheets gim (sold as nori in Japanese) for gimbap or sushi
Spinach - cucumber is the good substitute
3 long strips of artificial crab meat (surimi in Japanese), cut in half lengthwise for a total of 6
History of Bossam
Bossam (Korean: 보쌈) is a pork dish in Korean cuisine. It usually
consists of pork shoulder that is boiled in spices and thinly sliced.The
meat is served with side dishes such as spicy radish salad, sliced raw
garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi,
and ssam (wrap) vegetables such as lettuce, kkaennip (perilla
leaves), and inner leaves of a napa cabbage.
Bossam is a popular dish in South Korea, often served as

anju (i.e. food accompanying alcoholic drinks).To eat, the
meat and side dishes are wrapped together in ssam
vegetables, hence the literal meaning of bossam: "wrapped"
or "packaged".
Bossam originates from the Jolla-Do area of Korea and has origins in more
noble classes of Korean history and is one a few dishes that's culinary origins
are believed to stretch back to the Joseon era.
Bossam's history is a testament to the ingenuity and adaptability of Korean cuisine.

From its humble origins in the labor-intensive gimjang season to its evolution into a
beloved and versatile dish, bossam continues to be a cherished part of Korean culinary
heritage. Its unique combination of flavors, textures, and cultural significance ensures
that it will continue to be enjoyed by generations to come.
Climate
The climate of Korea has shaped the core characteristics of its cuisine,
from fermentation techniques to the use of spices and seasonal
ingredients. Korea experiences four distinct seasons, with hot, humid
summers and cold, dry winters.
This variation in climate has significantly impacted the development of Korean food:
Fermentation: The harsh winters necessitate food preservation

techniques. Fermentation is a cornerstone of Korean cuisine, allowing
for the preservation of vegetables, seafood, and other ingredients.
Kimchi, a spicy fermented cabbage dish, is a prime example of this
adaptation.
Seasonality: Korea's diverse climate allows for a wide variety of

seasonal ingredients. Fresh produce is a staple in Korean cuisine, with
dishes changing based on the availability of specific fruits, vegetables,
and seafood throughout the year.
Spice and Flavor: The hot summers have led to the use
of spices to help cool down the body. Korean food is
known for its bold and spicy flavors, often using chili
peppers, garlic, ginger, and other spices to create a
balance of heat and savory notes.
Religion :
Buddhism: Buddhism has a significant presence in Korea,

influencing the development of temple cuisine. This vegetarian
style emphasizes simplicity, seasonality, and the use of natural
ingredients
Other Religions: While Buddhism is prominent, other religions like

Christianity and Islam have also influenced Korean food. For
example, halal restaurants cater to Muslim dietary restrictions,
offering dishes free of pork and alcohol.
Dietary Restrictions: Korean cuisine
generally incorporates a wide range of
ingredients, but certain dietary
restrictions may apply. For instance,
some individuals may avoid pork or beef
due to religious or personal beliefs.
Thank
You Razon, Emma Mary U.
Amamio, Abegel
Pilapil, Angelica
Custodio, Michellaine
Sampilo, Algie
Verutiao, Reynalyn
Retorca, Joan

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Group 3

Korean is blessed with a large friendly

Bossam (보쌈): The dish itself, meaning

Bossam is a popular dish in South Korea, often served as

Bossam's history is a testament to the ingenuity and adaptability of Korean cuisine.

Fermentation: The harsh winters necessitate food preservation

Seasonality: Korea's diverse climate allows for a wide variety of

Buddhism: Buddhism has a significant presence in Korea,

Other Religions: While Buddhism is prominent, other religions like

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