In this episode, I talked about The Story of Korean Cuisine!

#Request

⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://forms.gle/YjBKc382qDF1jktr8⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

#Transcript & Vocabulary

https://www.brotheryoon.com/channels/L2NoYW5uZWxzLzUyNjA/B00001/posts/552538

#Timestamps

(00:00) -인트로 Intro

(02:58) - 1. 한식이란 무엇인가? What is Korean Cuisine?

(04:17) - 2. 한식의 특징 Characteristics of Korean Cuisine

(04:34) - 2.1) 한상차림 The Traditional Korean Table Setting (Hansang-charim)

(07:00) - 2.2) 밥과 반찬의 구분 The Distinction Between Rice and Side Dishes

(10:51) - 2.3) 발효 음식의 발달 The Development of Fermented Foods

(18:08) - 2.4) 국과 함께 먹는 문화 Culture of Eating with Soup

(20:33) - 3. 대표적인 반찬의 종류 Types of Representative Banchan

(21:16) - 3.1) 채소 반찬 Vegetable Side Dishes

(25:13) - 3.2) 고기(육류) 반찬 Meat Side Dishes

(30:30) - 3.3) 생선 반찬 Fish Side Dishes

(32:40) -엔딩 Ending

#Main Vocabulary

🔹한식 (Korean cuisine) (韓国料理)

🔹반찬 (side dish) (おかず)

🔹식문화 (food culture) (食文化)

🔹식재료 (food ingredients) (食材)

🔹영양소(nutrient) (栄養素)

🔹균형 있게(in a balanced way) (バランスよく)

🔹발효 음식 (fermented food) (発酵食品)

🔹양념 (seasoning, spices) (薬味 / 調味料)

🔹곡류(grains, cereals) (穀類)

🔹채소(vegetables) (野菜)

🔹목축업(livestock farming) (牧畜業)

🔹소금에 절이다(to salt, to pickle in salt) (塩漬けにする)

#Instagram

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