Asian Literature

Food plays a very important role in the development of civilizations and cultures.  The cultures that were able to come up with abundant food supply were able to raise large populations that aided in them being able to control large empires.  The less sufficient populations were easily conquered by the others.  It is clear that food played an important role in all of this.  Yet, as the world turns, there is less and less emphases being placed on being able to control food supply as countries all over the world are able to trade with each other for food items.  Dominance is no longer hinged on the amount of food but in other matters.  The role of food is not being understated but rather just reduced in rank as other important matters take precedence pursuant to the fact that food supply has more or less been secured especially in the developed countries and cultures.
In South Korea, however, food still retains its prominence in the local culture and society, being important to the development of socio-political settings.  It is interesting to note that contemporary Korean cuisine has evolved through several socio-political changes which have occurred through the centuries. There are also several provincial variations in the food culture. Korean cuisine is mostly rice based with accompaniments of vegetables and meat that are reflective of the changes that have occurred in Korea itself, showing a change in meat or vegetable supply that has forced the local cuisine to adapt.
One such change can be seen in the way that Korean cuisine has adapted to local tastes.  According to Chung, Korean cuisine, shares many similarities, with the cuisine of its South East Asian neighbors, Japan and China because some of the common food ingredients used in these countries are tofu, cellophane noodles, soy sauce and a variety of fresh vegetables. (13) Stir-Frying, steaming and braising are the common cooking methods adopted by these Far East Asian countries. Another parallel that can be drawn between the a-fore mentioned countries is their utilization of chopsticks instead of forks and spoons. However there are several elements which make Korean cuisine refreshingly different (Chung, Monroe 13).
The ancient cultures of the world such as the early Native Americans, Incas, Mayas, Egyptians, etc., all ate what was available from the land around them. For example, each early Native American tribe had a specific diet based on the geography of the region of the United States they were located in. Culture, however, did have an impact on how and why many early civilizations ate the foods that they ate.  The Koreans had an abundant supply of vegetables and grains due to the fact that Korea was once primarily an agrarian society (Price 21). The main cultivated crop was rice.  It is for this reason that traditional Korean cuisine frequently has boiled rice (bap) included in the dishes (Price 21).  The preparation is such that rice is often added with barley, millet, beans and red beans for added taste and nutritional value.  One of the more well-known of these dishes is Bibimbap, which is prepared of rice, which is mixed with seasoned vegetables and meat.  Other rice dishes that Koreans consume includes Juk that can have several seasonings and toppings, Naengmyeon that are basically cold noodles similar to the cold Japanese soba that are enjoyed by Koreans as everyday meals and also during celebratory occasions (Overview of Korean Food).
It should also be pointed out that the Korean diet is quite different from contemporary cuisine or the authentic Korean cuisine that is served around the corner.  Korean cooking did not feature a lot of meat.  As such, Koreans in comparison to foreigners eat considerably less meat.  Preparation of meat dishes is mainly restricted to special occasions.  Protein rich soybean products like tofu replace meat at most Korean meals.  Bowls of salads along with plenty of fresh seasonal fruits make every Korean meal a healthy and hearty affair, as pointed out by Chung and Monroe (13).
The influence that food has had on Korean culture is also quite evident in how it has become the focal point of the basic social unit of society, the family.  Food began as fuel for the body in its simplest form, but has transformed into an important part of culture and religion.  As observed by Price, (I) think culture and geographical location play a very important part in the foods that we eat. Foods beginnings were very natural, but the changes in the way we harvest, grow and prepare foods have changed food to a very unnatural process. (12) It does seem as though food has always played an important part in the culture and religion of society.Food in Korea seems to be on a path to becoming less important in the religious and cultural values as there are so many different cultures that are being combined into one society. 
Despite this, it is still true in Korean culture, where there are several rituals that are graced by good food.  Rites of passage are marked with special types of ceremonial food. On Samchil day (21st day after babys birth) seaweed soup and beef broth are served to the new mother. Plain rice, seaweed soup with beef broth and green vegetables, steamed white rice cake, glutinous millet dumplings rolled in red bean powder and songpyeon  half moon shaped rice cake cooked in five different colors are prepared on Baekil, the celebratory occasion marking the 100th day of a childs birth (Rites of passage and ceremonial foods).  Given that this is a momentous event in a persons life, Koreans have marked this by featuring special foods that are traditionally associated with these events to commemorate them.
Aside from this, rice, seaweed soup, green vegetables, soup, steamed rice cake and millet dumplings are prepared for the unique ceremony of Doljabi marking a childs first birthday. Bongchaetteok is a special dish prepared for weddings. To mark a persons sixtieth birthday a large table is laden with a wide variety of food. Gobaesang (a table of high piles) or mangsang (a table to gaze at) is the name given for such a sumptuously arranged table (Rites of passage and ceremonial foods).
Perhaps even more unique is the fact that Koreans hold memorial services for their ancestors that feature select dishes.  During Seollal tteokguk -rice cake soup- is prepared for the dead relatives. On the occasion of Chuseok, taro soup and songpyeon is served to appease the ancestors souls.  Alcoholic beverages, fruit, dried beef, and fish, along with rice cakes are also prepared on such occasions (Rites of passage and ceremonial foods).
It is interesting to note, however, that the change that food has had in culture over the years can be attributed to its abundance.  As so aptly pointed out, food has become less important and less part of society as a cultural event because of the abundance.  In a country that has no problem with food supply, Korea, by ensuring a steady supply of food, has diminished its cultural and social impact.  The threat is that these age old traditions are endangered by the emergence of new foods that are easier to eat and do not require an occasion to serve.
As has been observed, Koreans enjoy their street food.  When they want to grab a quick bite, they head for the pojangmacha or street vendor.  Different types of finger foods are served at these street stalls and are very popular with the younger generations.  Some common types of street food are Gimbap - Rice Wrapped in Seaweed, Mandu Dumplings, Sundae Korean Sausage and Tteokbokki -Stir Fried Rice Cake (Street Foods).  It is argued that such evolution has relegated the former hierarchy of food in Korean society to something that is primarily for sustenance as opposed to its ceremonial appeal.
The evolution of food in the Korean Peninsula is a function of the geographic restrictions and territorial influences.  As has been pointed out in the book, Local Dishes, Korean cuisine also varies according to the region. In the more mountainous northern regions of Korea -Hamgyeong Province, Pyeongan Province and Hwanghae Province, cereal crops are grown abundantly, as dry field farming method is common here. Rice mixed with a variety of cereals is their staple diet. Salted fish, dry fish, seaweed and mountains plants replace meat and fresh fish which are scarce in these areas (Local Dishes).  On the other hand, people residing in the south - Gyeongsang Province and Jeolla Province and the central region bordering the western coast - Gyeonggi Province, Chungcheong Province and Gangwon Province eat plain rice or rice mixed with barley (Local Dishes).
It is clear that Korean food has evolved according to the spices and condiments that were available.  The traditionally spicy Korean food and soy sauce heavy food was an off shoot of the fact that this was readily available in the area.  According to the book, Seasoning and Style of Korean Cooking, to make food more flavorsome, Koreans use many unique condiments and seasonings.  Basic seasonings, such as salt, soy sauce, hot pepper seasoning, soybean dip, and sugar are some of the basic seasonings that are used.  To enhance the food fragrance Koreans use aromatic seasonings like ginger, mustard, pepper, chili pepper, sesame oil, leeks, garlic and pepper.
Another prominent ingredient that shows how geography affected the food is soy sauce.  Depending on the type of dish being prepared, Koreans use different types of soy sauce. In the preparation of stews and vegetables, a mild, light-colored soy sauce is used.  For boiling, drying and pickling, a denser version is preferred. Soy bean paste is used in a variety of wrap dishes - lettuce wrap, pumpkin leaf wrap, and paste cakes and in soups and stews. For seasoning fresh or boiled vegetables and other types of boiled and broiled food, hot pepper paste is used. It is also used as an accompaniment with sashimi or boiled green onion rolls (Seasoning and Style of Korean Cooking).
The manner by which Koreans adapted their food is clearly shown in the seasonal dishes that are served.  This is a reflection of the abundance (or shortage) or key ingredients and raw materials used for cooking.  During spring, Koreans eat Tangpyeongcha - made of green bean jelly, pork, dropwort and dried laver seasoned with soy sauce and vinegar, Suran -soft boiled eggs, Jogiguk - soup made of short necked clams and croakers, Hadon - blowfish soup, Domijjim -steamed sea beam, Seoyeojeungsiki -steamed hemp dipped in honey and Dongguk Sesigi - stuffed and beaded rice cakes (Special food for seasonal occasions).  Gijutteok - rice cake, Hwajeon - pan fried dough with petal topping, Eochae - boiled fish preparation, Eomandu - fish dumpling, Jijimi- stew and fruits like yellow melon are consumed during the summer months. During fall when harvest is at its peak and the Chuseok festival is celebrated special food like songpyeon -stuffed rice cake, torantang - taro soup), various seasoned vegetables and galbijjim (rib stew) are consumed (Special food for seasonal occasions).
Other special fall recipes are singwabyeong, mulhobaktteok, musirutteok, bam danja (chestnut balls) and jujube injeolmi (sticky rice cake). Dongji the Korean festival heralding the winter solstice has many celebratory foods attached to it (discussed earlier).  Nanrohoe - stir fried marinated meat in broth, Sinseollo a vegetable and meat broth, Naengmyeon - cold noodles, are other special winter foods (Special food for seasonal occasions).
As this brief discourse shows, the evolution of Korean food has not only been because of geography but also due to other socio-political events that have influenced the region.  The different settings for the season, as well as the regional flavors, all reveal the distinct influences that have had a hand in the current Korean cuisine that people now enjoy and relish.  Today Korean food has a worldwide following. Korean food has evolved to become nutritious yet tasty. Once relished, a Korean meal can never be forgotten.  Their subtle usage of spices, the varied usage of garnishes, the piquant kimchi all add to a rich gustatory experience.  Korean food is much appreciated for its restorative and rejuvenating qualities and is perhaps one of the main reasons why it has become the developed country that it currently is today.