What You Need to Know
Korean Joseon dynasty royal court cuisine utilized a technique called 'jeon', which involved cooking a mixture of meat, kimchi, and other ingredients in a pan with a small amount of oil, typically at a temperature of 180-200°C (356-392°F) for 5-10 minutes per side. This method was influenced by Chinese cooking techniques and was used to create a harmonious balance of flavors and textures.
Steps
- 1.
Gujeolpan (Korean royal court): Precision cutting and arrangement of nine delicacies
- 2.
Sinseollo (Korean royal banquet): Harmonious layering of ingredients in special vessel
- 3.
Yaksik (Korean ceremonial food): Controlled steaming of glutinous rice with honey
The Science
Primary Reaction
Maillard Reaction