title: Little Nightmares II

text: "Little Nightmares II" received "generally favorable" reviews, depending on a platform, according to review aggregator Metacritic.


title: Little Nightmares II

text: Jordan Devore from Destructoid wrote: ""Little Nightmares II" has this entertaining intensity to it that's as fun to watch as it is to play." He awarded the game an 8.5/10.


title: Little Nightmares II

text: Easy Allies scored the game an 8.5/10, writing: ""Little Nightmares II" once again takes you on a disturbing journey through a vividly realized world, and the sense of danger and desperation you feel is as chilling as ever."


title: Little Nightmares II

text: Game Informer acclaimed the game, giving a score of 9.25/10 as he wrote: "This impressive follow-up builds on its predecessor with emotional gut punches and unnerving visuals that stick with you."


title: Little Nightmares II

text: GameRevolution wrote: ""Little Nightmares 2" succeeds in building on the foundation that the original game laid out. The folks at Tarsier Studios have expanded on the story and lore with new characters and settings, added gameplay mechanics that don't overcomplicate the action or bloat the pacing, and proven themselves worryingly imaginative when it comes to thinking up dastardly denizens of a perfectly grim world." He scored the game a 7.5/10.


title: Little Nightmares II

text: GamesRadar+ scored the game a 4/5 stars, writing: "An amazing little horror game that can be as frustrating as it is brilliant."


title: Little Nightmares II

text: Hardcore Gamer rated the game a 4/5. He wrote: "That same distortion and monstrous-like exaggeration of previous may be out in full force once again, but "Little Nightmares II" succeeds on its bolder and more refined continuation from the 2017 original."


title: Little Nightmares II

text: IGN gave the game a score of 7/10: ""Little Nightmares 2" delivers similar stealth and scares to the original, but leaves less of a lasting impact."


title: Little Nightmares II

text: Nintendo Life scored the game an 8/10: ""Little Nightmares II" is nothing less than engaging from start to finish, with superb pacing, entertainingly varied level design and excellent graphics and performance."


title: Little Nightmares II

text: PC Gamer (US) awarded the game a 76/100 as he wrote: ""Little Nightmares 2" understands exactly what it wants to be, and mostly pulls it off."


title: Little Nightmares II

text: Shacknews also acclaimed the game as he scored it a 9/10: ""Little Nightmares 2" is bigger (literally twice as long) and better than the first game. Yet, it keeps that personal, closed-in feel that "Little Nightmares" established."


title: Little Nightmares II

text: VG247 wrote: ""Little Nightmares 2" is a superb sequel that carries on the impressive tone of the original, but improves in all key areas." He scored the game a 4/5.


title: Little Nightmares II

text: VideoGamer.com awarded the game a 7/10, as he wrote: "It's worth pointing out that few other studios have the confidence to take this approach to horror: not to jolt you with sudden frights or to ration your ammunition, but to probe and puncture your emotional ease by putting foulness in such close proximity to the childish."


title: Little Nightmares II

text: Despite of all positive critics, Push Square was mostly critical, scoring the game a 6/10: ""Little Nightmares II" is worth experiencing for its art direction alone, although its hand cramping controls can be an obstacle at times."


title: Little Nightmares II

text: In Japan, the Nintendo Switch version of "Little Nightmares II" was the third bestselling retail game during its first week of release, with 24,470 copies being sold, while the PlayStation 4 version sold 11,163 copies in Japan throughout the same week, making it the seventh bestselling retail game of the week in the country. The game debuted at the seventh position in the UK and sixth position in the Switzerland in the all-format charts. Within one month of release, the game had sold one million units worldwide.


title: Sheol

text: Sheol ( ; "Šəʾōl", Tiberian: "Šŏʾōl") in the Hebrew Bible is a place of still darkness which lies after death. Although not well defined in the Tanakh, Sheol in this view was a subterranean underworld where the souls of the dead went after the body died.


title: Sheol

text: Within the Hebrew Bible, there are few – often brief and nondescript – mentions of Sheol, seemingly describing it as a place where both the righteous and the unrighteous dead go, regardless of their moral choices in life. The implications of Sheol within the texts are therefore somewhat unclear; it can be interpreted as either a generic metaphor describing "the grave" into which all humans invariably descend, or, it may be interpreted as representing an actual state of afterlife within Israelite thought. Though such practices are forbidden, the inhabitants of Sheol can, under some circumstances, be summoned by the living, as when the Witch of Endor calls up the spirit of Samuel for Saul.


title: Sheol

text: While the Hebrew Bible appears to describe Sheol as the permanent place of the dead, in the Second Temple period (roughly 500 BCE–70 CE) a more diverse set of ideas developed. In some texts, Sheol is considered to be the home of both the righteous and the wicked, separated into respective compartments; in others, it was considered a place of punishment, meant for the wicked dead alone, and is equated with Gehenna in the Talmud. When the Hebrew scriptures were translated into Greek in ancient Alexandria around 200 BCE, the word "Hades" (the Greek underworld) was substituted for Sheol, owing to its similarities to the Underworld of Greek mythology. The gloss of Sheol as "Hades" is reflected in the New Testament where Hades is both the underworld of the dead and the personification of the evil it represents.


title: Sheol

text: "Sheol" is mentioned 66 times throughout the Hebrew Bible, first appearing in the Book of Genesis. The first mentions of Sheol within the text associate it with the state of death, and a sense of eternal finality. Jacob avows that he will "go down to Sheol" still mourning the apparent death of his son Joseph. Later on, the same formula is repeated when describing the sorrow that would befall Jacob should another of his sons, Benjamin, not return to Israel with his remaining brothers.


title: Sheol

text: Sheol makes its next appearance during the episode of Korah in the Book of Numbers. After Korah attempts to rouse the Israelites to rebel against Moses, Moses vows that Yahweh will prove his legitimacy by splitting open the earth to hurl Korah and his conspirators into Sheol. Sure enough, as he finishes his speech, Yahweh splits the earth open, causing Korah, his family, and all of his possessions to, as the text describes it, "enter Sheol alive." In Deuteronomy, Moses sings that the anger of Yahweh is a flame which burns in the "depths" of Sheol, consuming the entire earth from the bottom up.


title: Sheol

text: Subsequent mentions of Sheol in the Tanakh codify it as emblematic of the death which necessitates one's entry into it. 1 Samuel describes Yahweh as the one who brings souls down to Sheol, and 2 Samuel further cements Sheol as humanity's ultimate destination, post-mortem. 1 Kings uses "going down to Sheol" as a metaphor for death, describing those who go down to it both "in peace" and "in blood".


title: Sheol

text: The prophet Isaiah expounds on Sheol to great lengths during some of his sermons, personifying it as possessing an ever-increasing hunger for living men, with a great propensity for the souls of sinners, and where pleas to Yahweh cannot escape. Ezekiel, during his prophecy of Egypt's downfall, describes Egypt metaphorically descending into Sheol as a dead man would, where all the spirits of the dead, as well as other fallen empires, such as Assyria, jeer and mock its fall from might.


title: Sheol

text: The remaining mentions of Sheol lie in the poetic literature of the Hebrew Bible. Job mentions Sheol in several of his laments, calling it his "home" as he lies in anguish, and yearning for death to take him there to put an end to his suffering. Sheol is also mentioned in several Psalms, again, as the grave of humanity.


title: Sheol

text: Other biblical names for Sheol were: Abaddon (ruin), found in Psalm 88:11, Job 28:22 and Proverbs 15:11; and "Shakhat" (corruption), found in Isaiah 38:17, Ezekiel 28:8.


title: Sheol

text: Even within the realm of Jewish thought, the understanding of Sheol was often inconsistent. This would later manifest, in part, with the Sadducee–Pharisee ideological rift which, among other things, disagreed on whether relevancy should lie more prominently in the world of living or in the realm of an afterlife. The lack of a clear belief structure surrounding Sheol lends the idea to a number of interpretations: namely, one which imagines Sheol as a concrete state of afterlife, or one which envisions Sheol as a metaphor for death as a whole. To the latter's end, certain editions of the Bible translate the term "Sheol" as generic terms such as "grave" or "pit" (KJV, NIV, etc.), while others (NAB, NASB, etc.) preserve it as a proper noun. Distinguishing Sheol between a realm and a metaphor is the crux of several unanswered questions surrounding its nature.


title: Sheol

text: Perhaps owing to the evolution of its interpretation, certain elements of Sheol as described in the Hebrew Bible appear contradictory. Those in Sheol remember nothing, not even Yahweh, yet elsewhere its inhabitants possess an otherwise impossible perception of earthly events, even those which occur after their demise. Pleas to Yahweh cannot escape Sheol, and yet, Yahweh remains its unequivocal master. Those who descend into Sheol cannot escape it, yet Yahweh raises souls from it. Furthermore, despite the evidently abstract nature of Sheol, there is some physicality to it: it was clearly understood to be subterranean, which is further supported by its association with the term "bōr" (, "pit"), found in Isaiah 14:15, 24:22, and Ezekiel 26:20. It is a "land" ("eretz"), contains "gates", is apparently compartmentalized, and there are numerous mentions of its "deepest depths" and "farthest corners". The idea that both the righteous and unrighteous eventually descend to Sheol appears to be an unspoken assumption in the Hebrew Bible - thus Jacob and David have no reservation in acknowledging their eventual residency, even as the later prophets spoke of Sheol lying in wait for the wicked.


title: Sheol

text: The origins of the concept of Sheol is debated. The general characteristics of an afterlife such as Sheol were not unique to the ancient Israelites, the Babylonians had a similar underworld called Aralu, and the Greeks had one known as Hades. As such, it is assumed that the early Israelites apparently believed that the graves of family, or tribe, all united into one, collectively unified "grave", and that this is what the Biblical Hebrew term Sheol refers to: the common grave of humans. Therefore, the family tomb is the central concept in understanding biblical views of the afterlife. It is "not mere sentimental respect for the physical remains that is...the motivation for the practice, but rather an assumed connection between proper sepulture and the condition of happiness of the deceased in the afterlife".


title: Sheol

text: Wojciech Kosior has argued that "Sheol" in the Hebrew Bible refers to an underworld deity. Some additional support for this hypothesis comes from the ancient Near Eastern literary materials. It has been proposed that Sheol is the Hebrew derivative of Shuwala (Akkadian: 𒋗𒉿𒆷 "šu-wa-la"), an underworld goddess of Hurrian origin, attested in Hattusa in Anatolia, Emar and Ugarit in Syria, and Ur in Mesopotamia, often alongside other underworld deities such as Allani or Ugur. According to Assyriologist Lluis Feliu, a connection between Sheol and Shuwala is "possible, but not certain". Edward Lipiński regards this connection as proven, but relies on the assumption that Shuwala is one and the same as Allani, which is erroneous, as they appear together as two distinct deities in texts from Ur and Hattusa. Some scholars argue that Sheol understood anthropomorphically fits the semantic complex of the other ancient Near Eastern death deities such as Nergal, Ereshkigal or Mot.


title: Sheol

text: The Second Temple Period wrought several radical theological changes within the Israelite population, and marked the transition from Israelite religion to modern Judaism. The idea of Sheol underwent extensive modification and became widely diversified, with a newfound plethora of interpretations. With the codification of Rabbinical Judaism and the Talmud, Jewish theology concerning the afterlife had largely abandoned the concept of a single destination for all mankind after death and adopted the more recognizable model which espoused a place of reward for the righteous, and a place of punishment for the wicked called "Gehinnom". Subsequently, "Sheol", and the related terms "Abaddon", "Bor", "Shakhat", etc., were reduced to synonyms for this realm of punishment.


title: Sheol

text: In Mandaeism, the World of Darkness (i.e., the underworld) is sometimes referred to as Sheol () in the "Ginza Rabba" and other Mandaean scriptures.


title: Korean cuisine

text: Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.


title: Korean cuisine

text: Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; "banchan") that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, "doenjang" (fermented bean paste), soy sauce, salt, garlic, ginger, "gochugaru" (pepper flakes), "gochujang" (fermented red chili paste) and napa cabbage.


title: Korean cuisine

text: Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Foods are regulated by Korean cultural etiquette.


title: Korean cuisine

text: In the Jeulmun pottery period (approximately 8000 to 1500 BCE), hunter-gatherer societies engaged in fishing and hunting, and incipient agriculture in the later stages. Since the beginning of the Mumun pottery period (1500 BCE), agricultural traditions began to develop with new migrant groups from the Liao River basin of Manchuria. During the Mumun period, people grew millet, barley, wheat, legumes and rice, and continued to hunt and fish. Archaeological remains point to development of fermented beans during this period, and cultural contact with nomadic cultures to the north facilitated domestication of animals.


title: Korean cuisine

text: The Three Kingdoms period (57 BCE – 668 CE) was one of rapid cultural evolution. The kingdom of Goguryeo (37 BCE – 668 CE) was located in the northern part of the peninsula along much of modern-day Manchuria. The second kingdom, Baekje (18 BCE – 660 CE), was in the southwestern portion of the peninsula, and the third, Silla (57 BCE – 935 CE), was located at the southeastern portion of the peninsula. Each region had its own distinct set of cultural practices and foods. For example, Baekje was known for cold foods and fermented foods like "kimchi". The spread of Buddhism and Confucianism through cultural exchanges with China during the fourth century CE began to change the distinct cultures of Korea.


title: Korean cuisine

text: During the latter Goryeo period, the Mongols invaded Goryeo in the 13th century. Some traditional foods found today in Korea have their origins during this period. The dumpling dish, "mandu", grilled meat dishes, noodle dishes, and the use of seasonings such as black pepper, all have their roots in this period.


title: Korean cuisine

text: Agricultural innovations were significant and widespread during this period, such as the invention of the rain gauge during the 15th century. During 1429, the government began publishing books on agriculture and farming techniques, which included "Nongsa jikseol" (literally "Straight Talk on Farming"), an agricultural book compiled under King Sejong.


title: Korean cuisine

text: A series of invasions in the earlier half of the Joseon caused a dynamic shift in the culture during the second half of the period. Groups of "silhak" ("practical learning") scholars began to emphasize the importance of looking outside the country for innovation and technology to help improve the agricultural systems. Crops traded by Europeans from the New World began to appear, acquired through trade with China, Japan, Europe, and the Philippines; these crops included maize, sweet potatoes, chili peppers, tomatoes, peanuts, and squash. Potatoes and sweet potatoes were particularly favored as they grew in soils and on terrains that were previously unused.


title: Korean cuisine

text: Government further developed agriculture through technology and lower taxation. Complex irrigation systems built by government allowed peasant farmers to produce larger crop volumes and produce crops not only for sustenance but also as cash crops. Reduced taxation of the peasantry also furthered the expanded commerce through increasing periodic markets, usually held every five days. One thousand such markets existed in the 19th century, and were communal centers for economic trade and entertainment.


title: Korean cuisine

text: The end of the Joseon period was marked by consistent encouragement to trade with the Western world, China and Japan. In the 1860s, trade agreements pushed by the Japanese government led the Joseon Dynasty to open its trade ports with the west, and to numerous treaties with the United States, Britain, France, and other Western countries.


title: Korean cuisine

text: The opening of Korea to the Western world brought further exchange of culture and food. Western missionaries introduced new ingredients and dishes to Korea. Joseon elites were introduced to these new foods by way of foreigners who attended the royal court as advisers or physicians. This period also saw the introduction of various seasonings imported from Japan via western traders and alcoholic drinks from China.


title: Korean cuisine

text: Japan occupied the Korean peninsula from 1910 to 1945. Many of its agricultural systems were taken over by the Japanese to support Japan's food supply. Land changes resulting from the Japanese occupation included combining small farms into large-scale farms, which led to larger yields. Rice production increased during this period to support the Japanese Empire's war efforts. Many Koreans, in turn, increased the production of other grains for their own consumption.


title: Korean cuisine

text: Meals during the Japanese occupation were quite varied. Koreans usually ate two meals a day during the cold seasons, and three during the warm seasons. For the lower classes, satiety, rather than quality, was most important. Those in even lower economic levels were likely to enjoy only a single bowl of white rice "each year", while the remainder of the year was filled with cheaper grains, such as millet and barley. For the Korean middle and upper classes during the occupation, things were quite different. Western foods began emerging in the Korean diet, such as white bread and commercially produced staples such as precooked noodles. The Japanese occupational period ended after the defeat of Japan during World War II.


title: Korean cuisine

text: The country remained in a state of turmoil through the Korean War (1950–1953) and the Cold War, which separated the country into North Korea and South Korea. Both of these periods continued the limited food provisions for Koreans, and the stew called "budae jjigae", which makes use of inexpensive meats such as sausage and Spam, originated during this period.


title: Korean cuisine

text: At this point, the history of North and South Korea sharply diverged. In the 1960s under President Park Chung-hee, industrialization began to give South Korea the economic and cultural power it holds in the global economy today. Agriculture was increased through use of commercial fertilizers and modern farming equipment. In the 1970s, food shortages began to lessen. Consumption of instant and processed foods increased, as did the overall quality of foods. Livestock and dairy production was increased during the 1970s through the increase of commercial dairies and mechanized farms. The consumption of pork and beef increased vastly in the 1970s. Per-capita consumption of meat was 3.6 kg in 1961 and 11 kg by 1979. The result of this increased meat consumption brought about the rise of "bulgogi" restaurants, which gave the middle class of South Korea the ability to enjoy meat regularly. Meat eating continued to rise, reaching 40 kg in 1997, with fish consumption at 49.5 kg in 1998. Rice consumption continually decreased through these years, from 128 kg consumed per person in 1985 to 106 kg in 1995 and 83 kg in 2003. The decrease in rice consumption has been accompanied by an increase in the consumption of bread and noodles.


title: Korean cuisine

text: Understanding the environmental characteristics of Korea is necessary to see its influence on Korean cuisine and culture. Korea is located between the Chinese Mainland and the islands of Japan, and it therefore shares many cultural characteristics with the two countries. However, its unique climate and geography have also produced many differences.


title: Korean cuisine

text: Korea is located on the Korean Peninsula, which extends southward from the northeastern region of the Asian continental landmass. It shares its border with China and Russia to the north but is otherwise surrounded by water, resulting in a flourishing fishing industry. Forested, mountainous terrain covers 70 percent of the nation, yielding a variety of wild edible greens that are also grown in dry-field farms. Korea’s major rivers, including the Nakdong River, the Han River and the Geum River, tend to flow westward along the mountain ranges, creating well-developed plains in the peninsula’s western region. The conditions in the western and southern regions of the peninsula are therefore favorable to rice farms, while dry-field farms predominate in the northern and eastern regions. Korea’s eastern coast has a smooth coastline, but the southern and western coasts have jagged coastlines with many islands. This provides an ideal environment for exploiting a rich variety of marine products. Due to the varying geographical features and climates of the four regions of Korea, they have resulted in differing regional cuisines. Despite the development of transportation increasing contact between regions, and making local cultures less distinct, many of the unique local specialties and distinct styles of each province still remain.


title: Korean cuisine

text: The climate of Korea is characterized by four distinct seasons–spring, summer, autumn and winter–yielding a diverse array of seasonal foods. Even the same ingredients may have different tastes and nutrients in each season, which produces a variety of flavor variation within recipes. Unlike the abundant food materials available in the hot, humid summers and clear, dry springs and autumns, cold winters see Koreans eating dried vegetables and kimchi instead of fresh vegetables. Jeotgal, a salted fermented fish, was developed by the ancestors in the southern region of Korea as a way to preserve fish for a long period of time during the cold winters and hot summers. However, recent climate changes have introduced a subtropical climate to the peninsula, changing the types of seasonal food materials available.


title: Korean cuisine

text: Grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo. Yet another myth speaks of the three founding deities of Jeju Island, who were to be wed to the three princesses of Tamna; the deities brought seeds of five grains which were the first seeds planted, which in turn became the first instance of farming.


title: Korean cuisine

text: During the pre-modern era, grains such as barley and millet were the main staples. They were supplemented by wheat, sorghum, and buckwheat. Rice is not an indigenous crop to Korea and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla and Baekje Kingdoms in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The Sino-Korean word for "tax" is a compound character that uses the character for the rice plant. The preference for rice escalated into the Joseon period, when new methods of cultivation and new varieties emerged that would help increase production.


title: Korean cuisine

text: As rice was prohibitively expensive when it first came to Korea, the grain was likely mixed with other grains to "stretch" the rice; this is still done in dishes such as "boribap" (rice with barley) and "kongbap" (rice with beans). White rice, which is rice with the bran removed, has been the preferred form of rice since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a "sot" (솥) or "musoe sot" (무쇠솥). This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period. The "sot" is still used today, much in the same manner as it was in the past centuries.


title: Korean cuisine

text: Rice is used to make a number of items, outside of the traditional bowl of plain white rice. It is commonly ground into a flour and used to make rice cakes called "tteok" in over two hundred varieties. It is also cooked down into a congee ("juk") or gruel ("mieum") and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines, both in filtered and unfiltered versions. And for centuries, grains have also been used to make misu and misu-garu, drinks made from grain powder that are sometimes used as meal supplements.


title: Korean cuisine

text: Encompassing a wide range of temperate climates, the Korean peninsula supports the growth of many cultivated and wild fruit species. Asian pears of numerous varieties, apples, melons and berries and more are typical of summer and fall produce.


title: Korean cuisine

text: Legumes have been significant crops in Korean history and cuisine, according to the earliest preserved legumes found in archaeological sites in Korea. The excavation at Okbang site, Jinju, South Gyeongsang province indicates soybeans were cultivated as a food crop "circa" 1000–900 BCE. They are still made into dubu (tofu), while soybean sprouts are sauteed as a vegetable ("kongnamul") and whole soybeans are seasoned and served as a side dish. They are also made into soy milk, which is used as the base for the noodle dish called "kongguksu". A byproduct of soy milk production is "biji" or "kong-biji", which is used to thicken stews and porridges. Soybeans may also be one of the beans in "kongbap", boiled together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as "jang", such as soybean pastes, "doenjang" and "cheonggukjang", a soy sauce called "ganjang", chili pepper paste or "gochujang" and others.


title: Korean cuisine

text: Nokdu (Mung bean) is commonly used in Korean cuisine. "Sukju namuls (Mung bean sprouts)" are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt. Ground Nokdu is used to make a porridge called "nokdujuk", which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack, "bindaetteok" (mung bean pancake), is made with ground nokdu and fresh sukju namul. Starch extracted from ground nokdu is used to make transparent dangmyeon ( cellophane noodles). The dangmyeons are the main ingredients for "japchae" (a salad-like dish) and "sundae" (a blood sausage), and are a subsidiary ingredient for soups and stews. The starch can be also used to make jelly-like foods, such as "nokdumuk" and "hwangpomuk". The "muk" have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweed or other seasonings such as "tangpyeongchae".


title: Korean cuisine

text: Cultivation of azuki beans dates back to ancient times according to an excavation from Odong-ri, Hoeryong, North Hamgyong Province, which is assumed to be that of Mumun period (approximately 1500-300 BCE). Azuki beans are generally eaten as "patbap", which is a bowl of rice mixed with the beans, or as a filling and covering for "tteok" (rice cake) and breads. A porridge made with azuki beans, called "patjuk", is commonly eaten during the winter season. On Dongjinal, a Korean traditional holiday which falls on December 22, Korean people eat "donji patjuk", which contains "saealsim" (새알심), a ball made from glutinous rice flour. In old Korean tradition, "patjuk" is believed to have the power to drive evil spirits away.


title: Korean cuisine

text: Condiments are divided into fermented and nonfermented variants. Fermented condiments include "ganjang", "doenjang", "gochujang" and vinegars. Nonfermented condiments or spices include red pepper, black pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion).


title: Korean cuisine

text: Gochujang can be found in many writings. Some of the writings are the "", "The Three States", the "Nonggawolryeongga", the "Gijaejapgi", and the "". The "Hyangyak-jipseongbang", which dates back to around 1433 during the Chosun Dynasty, is one of the oldest writings mentioning gochujang.


title: Korean cuisine

text: Gochujang is a fermented bean paste that has red pepper powder, soybean powder and rice flour added to it to create a spicy paste. It typically can be added to most dishes. Gochujang can be used as a seasoning and sometimes as a dipping sauce.


title: Korean cuisine

text: Many variations come from "jang", fermented bean paste. Some variations can include doenjang (soybean and brine), kanjang (soybeans, water, and salt), chogochujang (gochujang and vinegar), and jeotgal (mixture of other jangs and seafoods).


title: Korean cuisine

text: Vegetables such as cucumbers, carrots, and cabbage use gochujang as a dip. Gochujang is a common seasoning for foods such as Korean barbecue including pork and beef. One popular snack food that is very commonly eaten with gochujang is bibimbap. Bibimbap includes rice, spinach, radish, bean sprouts. Sometimes beef is added to bibimbap. Another popular dish including gochujang is tteokbokki.


title: Korean cuisine

text: Gochujang was believed to revitalize people who were sick with colds or exhaustion during the Gio Period. There have been some studies that show that red peppers fight obesity and diabetes. Gochujang is also added to many foods so that there can be additional nutritional value with each meal.


title: Korean cuisine

text: In antiquity, most meat in Korea was likely obtained through hunting and fishing. Ancient records indicate rearing of livestock began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat.


title: Korean cuisine

text: Beef is the most prized of all, with the cattle holding an important cultural role in the Korean home. Beef is prepared in numerous ways today, including roasting, grilling ("gui") or boiling in soups. Beef can also be dried into "yukpo", a type of "po", as with seafood, called "eopo".


title: Korean cuisine

text: The cattle were valuable draught animals, often seen as equal to human servants, or in some cases, members of the family. Cattle were also given their own holiday during the first 'cow' day of the lunar New Year. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as beasts of burden and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The Mongols dispensed with the ban of beef during the 13th century, and they promoted the production of beef cattle. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef. Only in the latter part of the 20th century has beef become regular table fare.


title: Korean cuisine

text: Chicken has played an important role as a protein in Korean history, evidenced by a number of myths. One myth tells of the birth of Kim Alji, founder of the Kim family of Gyeongju being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the gizzard, liver, and feet. Young chickens are braised with ginseng and other ingredients in medicinal soups eaten during the summer months to combat heat called "samgyetang". The feet of the chicken, called "dakbal" (닭발), are often roasted and covered with hot and spicy "gochujang"-based sauce and served as an "anju", or side dish, to accompany alcoholic beverages, especially "soju".


title: Korean cuisine

text: Pork has also been another important land-based protein for Korea. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef.


title: Korean cuisine

text: A number of foods have been avoided while eating pork, including Chinese bellflower ("doraji", 도라지) and lotus root ("yeonn ppuri", 연뿌리), as the combinations have been thought to cause diarrhea. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs. Koreans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking. Koreans especially like to eat grilled pork belly, which is called "samgyeopsal" (삼겹살, 三--).


title: Korean cuisine

text: Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were reserved for the upper class.


title: Korean cuisine

text: Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as "jeotgal". Fish can also be grilled either whole or in fillets as banchan. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina, anchovies ("myeolchi") and croaker. Dried anchovies, along with kelp, form the basis of common soup stocks.


title: Korean cuisine

text: Shellfish is widely eaten in all different types of preparation. They can be used to prepare broth, eaten raw with "chogochujang", which is a mixture of "gochujang" and vinegar, or used as a popular ingredient in countless dishes. Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor. Salted baby shrimp are used as a seasoning agent, known as "saeujeot", for the preparation of some types of kimchi. Large shrimp are often grilled as "daeha gui" (대하구이) or dried, mixed with vegetables and served with rice. Mollusks eaten in Korean cuisine include octopus, cuttlefish, and squid.


title: Korean cuisine

text: Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root. Several types of wild greens, known collectively as "chwinamul" (such as "Aster scaber"), are a popular dish, and other wild vegetables such as bracken fern shoots ("gosari") or Korean bellflower root ("doraji") are also harvested and eaten in season. Traditional medicinal herbs in Korean cuisine, such as ginseng, lingzhi mushroom, wolfberry, "Codonopsis pilosula", and "Angelica sinensis", are often used as ingredients in cooking, as in "samgyetang".


title: Korean cuisine

text: Medicinal food ("boyangshik") is a wide variety of specialty foods prepared and eaten for their purported medicinal purposes, especially during the hottest 30-day period in the lunar calendar, called "sambok". Hot foods consumed are believed to restore "ki", as well as sexual and physical stamina lost in the summer heat. Commonly eaten "boyangshik" include ginseng, chicken, black goat, abalone, eel, carp, beef bone soups, pig kidneys and dog.


title: Korean cuisine

text: Dog meat is less popular today in South Korea than in the past, being viewed largely as a kind of health tonic rather than as a diet staple, especially amongst the younger generations who view dogs as pets and service animals. That said, historically the consumption of dog meat can be traced back to antiquity. Dog bones were excavated in a neolithic settlement in Changnyeong, South Gyeongsang Province. A wall painting in the Goguryeo tombs complex in South Hwanghae Province, a UNESCO World Heritage site which dates from 4th century AD, depicts a slaughtered dog in a storehouse.


title: Korean cuisine

text: The "Balhae" people enjoyed dog meat, and the Koreans' appetite for canine cuisine seems to have come from that era.


title: Korean cuisine

text: Koreans have distinguished Chinese terms for dog ("견; 犬", which refers to pet dogs, feral dogs, and wolves) from the Chinese term ("구; 狗") which is used specifically to indicate dog meat. "Hwangu" has been considered better for consumption than "Baekgu" (White dog) and "Heukgu" (Black dog).


title: Korean cuisine

text: Around 1816, "Jeong Hak-yu", the second son of "Jeong Yak-yong", a prominent politician and scholar of the Joseon dynasty, wrote a poem called "Nongga Wollyeongga" (농가월령가). This poem, which is an important source of Korean folk history, describes what ordinary Korean farming families did in each month of the year. In the description of the month of August the poem tells of a married woman visiting her birth parents with boiled dog meat, rice cake, and rice wine, thus showing the popularity of dog meat at the time (Ahn, 2000; Seo, 2002). "Dongguk Sesigi" (동국세시기), a book written by Korean scholar Hong Seok-mo in 1849, contains a recipe for Bosintang including a boiled dog, green onion, and red chili pepper powder.


title: Korean cuisine

text: According to a 2006 survey, dog meat was the fourth most commonly consumed meat in South Korea. In 2019, a majority (71.9%) of Koreans reported that they do not eat dog meat.


title: Korean cuisine

text: Samgyetang is a chicken ginseng soup traditionally consumed during Boknal (복날) days: the hottest days of summer. It is a Korean custom to eat hot food in hot weather called Iyeolchiyeol (이열치열), which means “controlling heat with heat”. Consequently, Samgyetang is Koreans' favorite energizing food and it is common to have it on sambok (삼복) days — Chobok (초복), Jungbok (중복) and Malbok (말복) — which are believed to be the hottest days in Korea.


title: Korean cuisine

text: As the “Dongui Bogam” says, (Kor. 동의보감, Chin. 東醫寶鑑, Exemplar of Korean Medicine, 1613), “eating the meat from a female chicken with yellow feathers helps to control excessive thirst and urination, vitalizes the five viscera, increases yang energy, and warms the small intestines…. Ginseng complements the five viscera, stabilizes the spirit and soul, and fills what is lacking and weak in our body.”↵It is served with radish kimchi, cabbage kimchi, chicken gizzard, fresh green peppers and ginseng wine (insamju -인삼주). Commonly, it uses a chicken before the age of six months before it start to lay eggs. Stew made from a young chicken served with yukgaejang (Kor. 육개장, spicy beef stew), were introduced as part of the (복날) ‘Canicular Days’ cuisine only in the early 20th century.


title: Korean cuisine

text: Originally, samgyetang was called gyesamtang then it changed because of the increasingly popularity of ginseng in Korea and overseas. That is also because as ginseng is the main ingredient of the soup Korean decided to reverse the first two syllables of the name putting ginseng first.


title: Korean cuisine

text: Korean foods can be largely categorized into groups of "main staple foods" (주식), "subsidiary dishes" (부식), and "dessert" (후식). The main dishes are made from grains such as "bap" (a bowl of rice), "juk" (porridge), and "guksu" (noodles).


title: Korean cuisine

text: Many Korean "banchan" rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of Jeonju with "bibimbap") either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (e.g. "Suwon galbi").


title: Korean cuisine

text: Soups are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan. Soups known as "guk" are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as "tang", often served as the main dish of the meal. "Jjigae" are a thicker, heavier seasoned soups or stews.


title: Korean cuisine

text: Stews are referred to as "jjigae", and are often a shared side dish. "Jjigae" is often both cooked and served in the glazed earthenware pot ("ttukbaegi") in which it is cooked. The most common version of this stew is "doenjang jjigae", which is a stew of soybean paste, with many variations; common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available. Other common varieties of "jjigae" contain kimchi ("kimchi jjigae") or tofu ("sundubu jjigae").


title: Korean cuisine

text: Kimchi refers to often fermented vegetable dishes usually made with napa cabbage, Korean radish, or sometimes cucumber. There are 4 types of raw materials which are major ones: spices, seasonings, and other additional materials. Red and black pepper, cinnamon, garlic, ginger, onion, and mustard are the example of spices. There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. In the late 15th century, it depicted Korean's custom that Korean ancestors buried kimchi jars in the ground for storage for the entire winter season, as fermented foods can keep for several years. These were stored in traditional Korean mud pots known as jangdokdae, although with the advent of refrigerators, special kimchi freezers and commercially produced kimchi, this practice has become less common. Kimchi is a vegetable-based food which includes low calorie, low fat, and no cholesterol. Also, it is a rich source of various vitamins and minerals. It contains vitamins such as vitamin A, vitamin B, vitamin C, and vitamin K and minerals which are calcium, iron, phosphorus, and selenium. South Koreans eat an average of 40 pounds of kimchi each year.


title: Korean cuisine

text: Noodles or noodle dishes in Korean cuisine are collectively referred to as "guksu" in native Korean or "myeon" in hanja. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945. Wheat noodles ("milguksu") were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.


title: Korean cuisine

text: In Korean traditional noodle dishes are "onmyeon" or "guksu jangguk" (noodles with a hot clear broth), "naengmyeon" (cold buckwheat noodles), "bibim guksu" (cold noodle dish mixed with vegetables), "kalguksu" (knife-cut noodles), "kongguksu" (noodles with a cold soybean broth), "japchae" (cellophane noodles made from sweet potato with various vegetables) and others. In royal court, "baekmyeon" (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. "Naengmyeon" with a cold soup mixed with "dongchimi" (watery radish kimchi) and beef brisket broth was eaten in court during summer.


title: Korean cuisine

text: Banchan is a term referring collectively to side dishes in Korean cuisine. Soups and stews are not considered banchan.


title: Korean cuisine

text: "Gui" are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various "banchan" and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, "ssamjang" (a mixture of "gochujang" and "dwenjang"), and other seasonings. The suffix "gui" is often omitted in the names of meat-based "gui" such as "galbi", the name of which was originally "galbi gui".


title: Korean cuisine

text: "Jjim" and "seon" (steamed dishes) are generic terms referring to steamed or boiled dishes in Korean cuisine. However, the former is made with meat or seafood-based ingredients marinated in "gochujang" or "ganjang" while "seon" is made with vegetable stuffed with fillings.


title: Korean cuisine

text: "Hoe" (raw dishes): although the term originally referred to any kind of raw dish, it is generally used to refer to "saengseonhweh" (생선회, raw fish dishes). It is dipped in "gochujang", or soy sauce with wasabi, and served with lettuce or perilla leaves.


title: Korean cuisine

text: Jeon (전, 煎) (or "buchimgae") is a Korean savory pancake made from various ingredients. Chopped kimchi or seafood is mixed into a wheat flour-based batter, and then pan fried. This dish is typically dipped in a mixture of soy sauce, vinegar, and red pepper powder. It can be served as an appetizer, side dish (banchan - 반찬) or accompanied by alcohol (anju - 안주).


title: Korean cuisine

text: There are different types of jeon: jeon-yu [전유어(煎油魚)] and jeon-hwa [ 전유화(煎油花)], the former has recently developed to only refer to fish pancakes. The previous ingredients can be used in various ways, such as meat, fish, and vegetables. The meat used can be quail, beef and pork. Seafood is mainly white sea fish such as croaker, cod, and Pollack. Vegetables used are: pumpkins, pepper,sesame leaves etc. In the summer potatoes are harvested, and the mung beans are made in the winter. According to the regional cases many buckwheat production are in Pyeongchang and Bongpyeong area, first set the small green onions or cabbage leaves and turn the thin buckwheat dough on it. There is no special taste, but the hands are still in the hand of buckwheat.


title: Korean cuisine

text: Cooking oils such as soy and corn are used today, though technology required for producing these oils was not available during the Joseon Dynasty.


title: Korean cuisine

text: "Namul" may refer to either "saengchae" (생채, literally "fresh vegetables") or "sukchae" (숙채, literally "heated vegetables"), although the term generally indicates the latter. "Saengchae" is mostly seasoned with vinegar, chili pepper powder and salt to give a tangy and refreshing taste. On the other hand, "sukchae" (숙채) is blanched and seasoned with soy sauce, sesame oil, chopped garlic, or sometimes chili pepper powder.


title: Korean cuisine

text: Anju is a general term for a Korean side dish consumed with alcohol. It matches well with Korean traditional alcohol such as Soju or Makgeolli and helps people to enjoy their drinking more. Some examples of "anju" include steamed squid with "gochujang", assorted fruit, "dubu kimchi" (tofu with kimchi), peanuts, "odeng"/"ohmuk", "sora" (소라) (a kind of shellfish popular in street food tents), and "nakji" (small octopus) and Jokbal (pig's leg served with salted shrimp sauce). Samgyupsal (pork belly) is also considered as Anju with Soju. Most Korean foods can be considered as 'anju', as the food consumed alongside the alcohol depends on the diner's taste and preferences.


title: Korean cuisine

text: Songpyeon (송편, 松䭏) is a Korean dish made of rice powder mostly eaten during Chuseok/ Korean thanksgiving (추석) to express gratitude towards ancestors. Songpyeon recordings appear from the 17th century. It is said in 『Yorok 要 錄』, "Make rice cakes with white rice flour, steam them with pine and pine needles and wash them off with water." At the beginning of Songpyeon, rice cakes were made simply with white rice powder, pine needles were steamed and then washed in water. It is said that "red beans, pine nuts, walnuts, ginger and cinnamon" were added in the "Buyin Pilji 婦人 必 知". In 『Korean Rice Cakes, Hangwa, Eumcheongryu』, “In mountainous regions such as Gangwon-do and Chungcheong-do, potato songpyeon, acorn songpyeon and songgisongpyeon have been prepared and eaten. In the coastal areas of Hamgyeong-do, Pyeongan-do and Gyeonggi-do, shellfish songpyeon as produced and eaten, and in the southern regions of Jeolla-do and Gyeongsang-do, songpyeon with moss leaves was produced and eaten.


title: Korean cuisine

text: There is a proverb that says, "When virgins make a nice songpyeon, they will meet a good spouse, and when a pregnant woman makes a nice songpyeon, they have beautiful daughters." Songpyeon served on the Baekilsang and the stone table is described in Yorok, "I cooked it so that the convex shaped part of songpyeon came out without adding any filling, but it looks like it is full. It has the meaning of wishing good luck.


title: Korean cuisine

text: In the Seoul region, the floral songpyeon and five-color songpyeon were made small and beautiful, and in Hwanghae-do and Gangwon-do they fingerprinted and ate them coarsely.


title: Korean cuisine

text: The method of making five-color songpyeon is achieved by adding natural ingredients such as mugwort, gardenia water, omija water and cinnamon powder to the rice flour, kneading the rice cake with the five colors and adding the filling. However, in the past, pine endodermis were used in place of cinnamon powder to make the dough brown.


title: Korean cuisine

text: Ogok-bap means five rice dish, which consists of rice mixed with glutinous rice, cornstarch, red bean, perilla, and soybean. By consuming grains with the energy of blue, red, yellow, white, and black, we pray for good health as well as a good year for our body with the energy of the five elements, and to chase away bad luck and happiness and well-being.


title: Korean cuisine

text: In addition, there is a custom of sharing five grains of rice between neighbors because it is said that three or more families of different surnames share rice with each other.


title: Korean cuisine

text: It is consumed on the day of the first full moon of the year when people make rituals for guardian spirits against disasters and misfortune. Koreans also celebrate the upcoming spring.


title: Korean cuisine

text: All Korean traditional nonalcoholic beverages are referred to as "eumcheong" or "eumcheongnyu" (음청류 ) which literally means "clear beverages". According to historical documents regarding Korean cuisine, 193 items of "eumcheongnyu" are recorded. "Eumcheongnyu" can be divided into the following categories: "tea", "hwachae" (fruit punch), "sikhye" (sweet rice drink), "sujeonggwa" (persimmon punch), "tang" (탕, boiled water), "jang" (장, fermented grain juice with a sour taste), "suksu" (숙수, beverage made of herbs), "galsu" (갈수, drink made of fruit extract, and Oriental medicine), honeyed water, juice and milk by their ingredient materials and preparation methods. Among the varieties, tea, "hwachae", "sikhye", and "sujeonggwa" are still widely favored and consumed; however, the others almost disappeared by the end of the 20th century.


title: Korean cuisine

text: In Korean cuisine, tea, or "cha", refers to various types of herbal tea that can be served hot or cold. Not necessarily related to the leaves, leaf buds, and internodes of the "Camellia sinensis" plant, they are made from diverse substances, including fruits (e.g. "yuja-cha"), flowers (e.g. "gukhwa-cha"), leaves, roots, and grains (e.g. "bori-cha", "hyeonmi-cha") or herbs and substances used in traditional Korean medicine, such as ginseng (e.g. "insam-cha") and ginger (e.g. "saenggang-cha").


title: Korean cuisine

text: While "soju" is the best known liquor, there are well over 100 different alcoholic beverages, such as beers, rice and fruit wines, and liquors produced in South Korea as well as a sweet rice drink. The top-selling domestic beers ("maekju" in Korean) are lagers, which differ from Western beers in that they are brewed from rice, rather than barley. Consequently, Korean beers are lighter, sweeter and have less head than their Western counterparts. The South Korean beer market is dominated by the two major breweries: Hite and OB. Taedonggang is a North Korean beer produced at a brewery based in Pyongyang since 2002. Microbrewery beers and bars are growing in popularity after 2002.


title: Korean cuisine

text: "Soju" is a clear spirit which was originally made from grain, especially rice, and is now also made from sweet potatoes or barley. "Soju" made from grain is considered superior (as is also the case with grain vs. potato vodka). "Soju" is around 22% ABV, and is a favorite beverage of hard-up college students, hard-drinking businessmen, and blue-collar workers.


title: Korean cuisine

text: "Yakju" is a refined pure liquor fermented from rice, with the best known being "cheongju". "Takju" is a thick unrefined liquor made with grains, with the best known being "makgeolli", a white, milky rice wine traditionally drunk by farmers.


title: Korean cuisine

text: In addition to the rice wine, various fruit wines and herbal wines exist in Korean cuisine. Acacia, "maesil" plum, Chinese quince, cherry, pine cone, and pomegranate are most popular. "Majuang wine" (a blended wine of Korean grapes with French or American wines) and ginseng-based wines are also available.


title: Korean cuisine

text: Traditional rice cakes, "tteok" and Korean confectionery "hangwa" are eaten as treats during holidays and festivals. "Tteok" refers to all kinds of rice cakes made from either pounded rice (메떡, "metteok"), pounded glutinous rice (찰떡, "chaltteok"), or glutinous rice left whole, without pounding. It is served either filled or covered with sweetened mung bean paste, red bean paste, mashed red beans, raisins, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine nuts or honey). "Tteok" is usually served as dessert or as a snack. Among varieties, "songpyeon" is a chewy stuffed "tteok" served at "Chuseok". Honey or another soft sweet material such as sweetened sesame or black beans are used as fillings. Pine needles can be used for imparting flavor during the steaming process. "Yaksik" is a sweet rice cake made with glutinous rice, chestnuts, pine nuts, jujubes, and other ingredients, while "chapssaltteok" is a "tteok" filled with sweet bean paste.


title: Korean cuisine

text: On the other hand, "hangwa" is a general term referring to all types of Korean traditional confectionery. The ingredients of "hahngwa" mainly consist of grain flour, honey, "yeot", and sugar, or of fruit and edible roots. "Hangwa" is largely divided into "yumilgwa" (fried confectionery), "suksilgwa", "jeonggwa", "gwapyeon", "dasik" (tea food) and "yeot". "Yumilgwa" is made by stir frying or frying pieces of dough, such as "maejakgwa" and "yakgwa". "Maejakgwa" is a ring-shaped confection made of wheat flour, vegetable oil, cinnamon, ginger juice, "jocheong", and pine nuts, while "yakgwa", literally "medicinal confectionery", is a flower-shaped biscuit made of honey, sesame oil and wheat flour.


title: Korean cuisine

text: "Suksilgwa" is made by boiling fruits, ginger, or nuts in water, and then forming the mix into the original fruit's shape, or other shapes. "Gwapyeon" is a jelly-like confection made by boiling sour fruits, starch, and sugar. "Dasik", literally "eatery for tea", is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujubes. "Jeonggwa", or "jeongwa", is made by boiling fruits, plant roots and seeds in honey, mullyeot ("물엿", liquid candy) or sugar. It is similar to marmalade or jam/jelly. "Yeot" is a Korean traditional candy in liquid or solid form made from steamed rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called "sot" (솥) for a long time.


title: Korean cuisine

text: Yugwa(유과) and Yak-gwa(약과).They are traditional desserts enjoyed during Chuseok, marriage or the sixtieth birthday (Hwangap - 환갑).


title: Korean cuisine

text: Yugwa is a generic name for 산자, 강정 and 빈사과. They are classified as: square shaped 산자, finger shaped 강정, drop shaped and square shaped 빈사과 . Furthermore, many different names have been given based on coatings, toppings and fillings. Plum blossoms obtained by frying sesame seeds and nutmeg, steamed dried and fried glutinous rice, sebann with finely chopped sesame seeds, seunggeomcho and pine nut powder are used. In addition, they are dyed pink, yellow, etc. Depending on the region, it is also called Gwajul or Sanja. First, soak some good glutinous rice in water and let it ferment so that the glutinous rice sticks. The fermentation period varies from one week to ten days depending on the season, and after having fermented until crushed by hand, knead and steam it for a long time, then beat until cherries form.


title: Korean cuisine

text: Sanja is a large square shape, gangjeong is the thickness of a finger and bell gangjeong is the size of a thumb. 빈사과 is one the size of a red bean, which is lumped together with the syrup or sugar syrup and cut into squares. Once the excess oil has been removed, honey or syrup is applied and the ginger juice is added at this time. Ginger juice has the effect of preventing rancidity of fats. It is completed by covering with various types of gluten wheat.


title: Korean cuisine

text: Yugwa, which is difficult to make, is best prepared in the winter. Honey or syrup is an important ingredient in making Yugwa, which crumbles and melts when you put it in your mouth.↵During the Joseon Dynasty, Yugwa was used during the rite of passage and in the royal family various types of Yugwa were placed high on the banquet table. In the aristocratic family, it is customary to send gangjeong to accompany the groom or to business guests returning from a wedding party to the bride's house, full of dongguri intertwined with stones or willows.↵Furthermore, Yugwa was chosen as the ancestral food par excellence for the ancestors, and is a food not to be missed during the Lunar New Year holiday.


title: Korean cuisine

text: Yakgwa (약과; 藥菓) is a dessert made of wheat flour, honey, ginger juice and rice wine. In premodern Korea they were enjoyed by upper classes as a rare dish, today is common to serve it with tea.


title: Korean cuisine

text: Yakgwa is a traditional and good quality dish with a sweet and savory taste. In Korean, the Yak character is used to name foods that commonly contain honey and sesame oil. From ancient times, instead of fruit, honey and sesame oil were used to medicate and it has become a sweet. Even today the yakgwa among the bourgeois class is a dish that can never be missing. However, they are not prepared with difficulty as in ancient times and are easily found on the market. You can buy them anywhere easily and enjoy them comfortably for a snack. The Yakgwa was developed as a Buddhist banquet and was a very important ancestral food, it was food that was given as a gift for weddings.


title: Korean cuisine

text: Also this reputation spread nationwide from China, Koryeo's oil and honey pastry was generally known for festivities.


title: Korean cuisine

text: Korean regional cuisines (Korean: "hyangto eumsik", literally "native local foods") are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.


title: Korean cuisine

text: Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into eight provinces ("paldo") according to the administrative districts of the Joseon Dynasty. The northern region consisted of Hamgyeong Province, Pyeongan Province and Hwanghae Province. The central region comprised Gyeonggi Province, Chungcheong Province, and Gangwon Province. Gyeongsang Province and Jeolla Province made up the southern region.


title: Korean cuisine

text: Until the late 19th century, transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, many unique traditional dishes in Korean regional cuisine have been handed down through the generations.


title: Korean cuisine

text: Korean temple cuisine originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine, as well. During the Silla period (57 BCE – 935 CE), "chalbap" (찰밥, a bowl of cooked glutinous rice) "yakgwa" (a fried dessert) and "yumilgwa" (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of "hangwa", Korean traditional confectionery. During the Goryeo Dynasty, "sangchu ssam" (wraps made with lettuce), "yaksik", and "yakgwa" were developed, and since spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.


title: Korean cuisine

text: On the other hand, royal court cuisine is closely related to Korean temple cuisine. In the past, when the royal court maids, "sanggung", who were assigned to "Suragan" (hangul: 수라간; hanja: 水剌間; the name of the royal kitchen), where they prepared the king's meals, became old, they had to leave the royal palace. Therefore, many of them entered Buddhist temples to become nuns. As a result, culinary techniques and recipes of the royal cuisine were integrated into Buddhist cuisine.


title: Korean cuisine

text: Vegetarian cookery in Korea may be linked to the Buddhist traditions that influenced Korean culture from the Goryeo dynasty onwards. There are hundreds of vegetarian restaurants in Korea, although historically they have been local restaurants that are unknown to tourists. Most have buffets, with cold food, and vegetarian kimchi and tofu being the main features. "Bibimbap" is a common vegan dish. Menus change with seasons. Wine with the alcohol removed and fine teas are also served. The Korean tea ceremony is suitable for all vegetarians and vegans, and began with Buddhist influences. All food is eaten with a combination of stainless steel oval chopsticks and a long-handled shallow spoon called together "sujeo".


title: Korean cuisine

text: Food is an important part of traditions of Korean family ceremonies, which are mainly based on the Confucian culture. Gwan Hon Sang Je (관혼상제; 冠婚喪祭), the four family ceremonies (coming-of-age ceremony, wedding, funeral, and ancestral rite) have been considered especially important and elaborately developed, continuing to influence Korean life to these days. Ceremonial food in Korea has developed with variation across different regions and cultures.


title: Korean cuisine

text: For example, rituals are mainly performed on the anniversary of deceased ancestors, called "jesa". Ritual food include rice, liquor, soup, vinegar and soy sauce (1st row); noodles, skewered meat, vegetable and fish dishes, and rice cake (2nd row); three types of hot soup, meat and vegetable dishes (3rd row); dried snacks, "kimchi", and sweet rice drink (4th row); and variety of fruit (5th row).


title: Korean cuisine

text: In South Korea, inexpensive food may be purchased from "pojangmacha", street carts during the day, where customers may eat standing beside the cart or have their food wrapped up to take home. At night, "pojangmacha" (포장마차) become small tents that sell food, drinks, and alcoholic beverages.


title: Korean cuisine

text: Seasonal street foods include "hotteok", and "bungeoppang", which are enjoyed in autumn and winter. "Gimbap" (김밥) and "tteokbokki" (떡볶이)are also very popular street food.


title: Korean cuisine

text: People also enjoy to eat "Sundae" (순대), "Twigim" (튀김), and "Eomuk" (오뎅/어묵) which are popular with "tteokbokki". Also, "Gyeran-ppang" (계란빵) which is Egg Bread and "Hoppang" (호빵) are also enjoyed in winter. "Dak-kkochi" (닭꼬치) is a popular food in Korea with various sauces on chicken. "Beondegi" (번데기) and "dalgona/ppopgi" (뽑기) are two examples of original street foods many people have enjoyed since childhood.


title: Korean cuisine

text: Dining etiquette in Korea can be traced back to the Confucian philosophies of the Joseon period. Guidebooks, such as "Sasojeol" (士小節, "Elementary Etiquette for Scholar Families"), written in 1775 by Yi Deokmu (이덕무; 李德懋), comment on the dining etiquette for the period. Suggestions include items such as "when you see a fat cow, goat, pig, or chicken, do not immediately speak of slaughtering, cooking or eating it", "when you are having a meal with others, do not speak of smelly or dirty things, such as boils or diarrhea," "when eating a meal, neither eat so slowly as to appear to be eating against your will nor so fast as if to be taking someone else's food. Do not throw chopsticks on the table. Spoons should not touch plates, making a clashing sound", among many other recommendations which emphasized proper table etiquette.


title: Korean cuisine

text: Other than the etiquette mentioned above, blowing one's nose when having a meal is considered an inappropriate act as well.


title: Korean cuisine

text: The eldest male at the table was always served first, and was commonly served in the men's quarters by the women of the house. Women usually dined in a separate portion of the house after the men were served. The eldest men or women always ate before the younger family members. The meal was usually quiet, as conversation was discouraged during meals. In modern times, these rules have become lax, as families usually dine together now and use the time to converse. Of the remaining elements of this decorum, one is that the younger members of the table should not pick up their chopsticks or start eating before the elders of the table or guests and should not finish eating before the elders or guests finish eating.


title: Korean cuisine

text: In Korea, unlike in other East Asian cuisines such as Chinese and Japanese, the rice or soup bowl is not lifted from the table when eating from it. This is due to the fact that each diner is given a metal spoon along with the chopsticks known collectively as sujeo. The use of the spoon for eating rice and soups is expected. There are rules which reflect the decorum of sharing communal side dishes; rules include not picking through the dishes for certain items while leaving others, and the spoon used should be clean, because usually diners put their spoons in the same serving bowl on the table. Diners should also cover their mouths when using a toothpick after the meal.


title: Korean cuisine

text: The table setup is important as well, and individual place settings, moving from the diner's left should be as follows: rice bowl, spoon, then chopsticks. Hot foods are set to the right side of the table, with the cold foods to the left. Soup must remain on the right side of the diner along with stews. Vegetables remain on the left along with the rice, and kimchi is set to the back while sauces remain in the front.


title: Korean cuisine

text: The manner of drinking alcoholic drinks while dining is significant in Korean dining etiquette. Each diner is expected to face away from the eldest male and cover his mouth when drinking alcohol.


title: Korean cuisine

text: According to Hyang Eum Ju Rye (향음주례; 鄕飮酒禮), the drinking etiquette established in Choseon Dynasty, it is impolite for a king and his vassal, a father and his son, or a teacher and his student to drink face to face. Also, a guest should not refuse the first drink offered by host, and in the most formal situations, the diner should politely twice refuse a drink offered by the eldest male or a host. When the host offers for the third time, then finally the guest can receive it. If the guest refuses three times, drink is not to be offered any more.


title: Korean cuisine

text: Collectively known as "gungjung eumsik" during the pre-modern era, the foods of the royal palace were reflective of the opulent nature of the past rulers of the Korean peninsula. This nature is evidenced in examples as far back as the Silla kingdom, where a man-made lake (Anapji Lake, located in Gyeongju), was created with multiple pavilions and halls for the sole purpose of opulent banquets, and a spring fed channel, Poseokjeong, was created for the singular purpose of setting wine cups afloat while they wrote poems.


title: Korean cuisine

text: Reflecting the regionalism of the kingdoms and bordering countries of the peninsula, the cuisine borrowed portions from each of these areas to exist as a showcase. The royalty would have the finest regional specialties and delicacies sent to them at the palace. Although there are records of banquets predating the Joseon period, the majority of these records mostly reflect the vast variety of foods, but do not mention the specific foods presented. The meals cooked for the royal family did not reflect the seasons, as the commoner's meals would have. Instead, their meals varied significantly day-to-day. Each of the eight provinces was represented each month in the royal palace by ingredients presented by their governors, which gave the cooks a wide assortment of ingredients to use for royal meals.


title: Korean cuisine

text: Food was considered significant in the Joseon period. Official positions were created within the Six Ministries ("Yukjo", 육조) that were charged with all matters related to procurement and consumption of food and drink for the royal court. The Board of Personnel ("Ijo", 이조) contained positions specific for attaining rice for the royal family. The Board of Rights ("Yejo") were responsible for foods prepared for ancestor rites, attaining wines and other beverages, and medicinal foods. There were also hundreds of slaves and women who worked in the palace that had tasks such as making tofu, liquor, tea, and "tteok" (rice cakes). The women were the cooks to the royal palace and were of commoner or low-born families. These women would be split into specific skill sets or "bureau" such as the bureau of special foods ("Saenggwa-bang", 생과방) or the bureau of cooking foods ("Soju-bang", 소주방). These female cooks may have been assisted by male cooks from outside the palace during larger banquets when necessary.


title: Korean cuisine

text: Five meals were generally served in the royal palace each day during the Joseon period, and records suggest this pattern had existed from antiquity. Three of these meals would be full meals, while the afternoon and after dinner meals would be lighter. The first meal, "mieumsang" (미음상), was served at sunrise and was served only on days when the king and queen were not taking herbal medicines. The meal consisted of rice porridge ("juk", 죽) made with ingredients such as abalone ("jeonbokjuk"), white rice ("huinjuk"), mushrooms ("beoseotjuk"), pine nuts ("jatjuk"), and sesame ("kkaejuk"). The side dishes could consist of "kimchi", "nabak kimchi", oysters, soy sauce, and other items. The porridge was thought to give vitality to the king and queen throughout the day.


title: Korean cuisine

text: The "sura" (수라) were the main meals of the day. Breakfast was served at ten in the morning, and the evening meals were served between six and seven at night. The set of three tables ("surasang", 수라상), were usually set with two types of rice, two types of soup, two types of stew ("jjigae"), one dish of "jjim" (meat stew), one dish of "jeongol" (a casserole of meat and vegetables), three types of "kimchi", three types of "jang" (장) and twelve side dishes, called 12 cheop (12첩). The meals were set in the "suragan" (수라간), a room specifically used for taking meals, with the king seated to the east and the queen to the west. Each had their own set of tables and were attended by three palace servant women known as "sura sanggung" (수라상궁). These women would remove bowl covers and offer the foods to the king and queen after ensuring the dishes were not poisoned.


title: Korean cuisine

text: Banquets (궁중 연회 음식) were held on special occasions in the Korean Royal Palace. These included birthdays of the royal family members, marriages, and national festivals, including Daeborum, Dano, Chuseok, and Dongji. Banquet food was served on individual tables which varied according to the rank of the person. Usually banquet food consisted of ten different types of dishes. Main dishes were prepared based on the seasonal foods. Main dishes of the banquet included "sinseollo", "jeon", "hwayang jeok", "honghapcho", "nengmyun" and "mulgimchi". A typical banquet ingredient was "chogyetang" (chicken broth with vinegar), which was prepared with five different chickens, five abalones, ten sea cucumbers, twenty eggs, half a bellflower root, mushrooms, two cups of black pepper, two peeled pine nuts, starch, soy sauce and vinegar. "Yaksik" was a favorite banquet dessert.


title: Wolfenstein 3D

text: Wolfenstein 3D is a first-person shooter video game developed by id Software and published by Apogee Software and FormGen. Originally released on May 5, 1992, for DOS, it was inspired by the 1981 Muse Software video game "Castle Wolfenstein", and is the third installment in the "Wolfenstein" series. In "Wolfenstein 3D", the player assumes the role of Allied spy William "B.J." Blazkowicz during World War II as he escapes from the Nazi German prison Castle Wolfenstein and carries out a series of crucial missions against the Nazis. The player traverses each of the game's levels to find an elevator to the next level or kill a final boss, fighting Nazi soldiers, dogs, and other enemies with knives and a variety of guns.


title: Wolfenstein 3D

text: "Wolfenstein 3D" was the second major independent release by id Software, after the "Commander Keen" series of episodes. In mid-1991, programmer John Carmack experimented with making a fast 3D game engine by restricting the gameplay and viewpoint to a single plane, producing "Hovertank 3D" and "Catacomb 3-D" as prototypes. After a design session prompted the company to shift from the family-friendly "Keen" to a more violent theme, programmer John Romero suggested remaking the 1981 stealth shooter "Castle Wolfenstein" as a fast-paced action game. He and designer Tom Hall designed the game, built on Carmack's engine, to be fast and violent, unlike other computer games on the market at the time. "Wolfenstein 3D" features artwork by Adrian Carmack and sound effects and music by Bobby Prince. The game was released through Apogee in two sets of three episodes under the shareware model, in which the first episode is released for free to drive interest in paying for the rest. An additional episode, "Spear of Destiny", was released as a stand-alone retail title through FormGen.


title: Wolfenstein 3D

text: "Wolfenstein 3D" was a critical and commercial success and is considered one of the greatest video games ever made. It garnered numerous awards and sold over 250,000 copies by the end of 1995. It has been termed the "grandfather of 3D shooters", and is widely regarded as having helped popularize the first-person shooter genre and establishing the standard of fast-paced action and technical prowess for many subsequent games in the genre, as well as showcasing the viability of the shareware publishing model at the time. FormGen developed an additional two episodes for the game, while Apogee released a pack of over 800 fan-created levels. Id Software never returned to the series, but did license the engine to numerous other titles before releasing the source code for free in 1995, and multiple other games in the "Wolfenstein" series have been developed by other companies since 2001.


title: Wolfenstein 3D

text: "Wolfenstein 3D" is a first-person shooter presented with rudimentary 3D graphics. The game is broken up into levels, each of which is a flat plane divided into areas and rooms by a grid-based pattern of walls and doors, all of equal height. Each level is themed after Nazi bunkers and buildings. To finish a level, the player must traverse through the area to reach an elevator. Levels—ten in the original episodes—are grouped together into named episodes, with the final level focusing on a boss fight with a particularly difficult enemy. While traversing the levels, the player must fight Nazi guards and soldiers, dogs, and other enemies while managing supplies of ammunition and health. The player can find weapons and ammunition placed in the levels or can collect them from dead enemies; weapons include a knife, a pistol, a submachine gun, and a rapid-fire chain gun. While the levels are presented in a 3D perspective, the enemies and objects are instead 2D sprites presented from several set viewing angles, a technique sometimes referred to as 2.5D graphics.


title: Wolfenstein 3D

text: The player's health is represented by a percentage starting at 100, which is diminished when they are shot or attacked by enemies. If the player's health falls to zero, they lose one life and start the level over with a knife, a pistol, and eight bullets. The player begins each episode with four lives and can gain more by finding extra-life tokens or by earning enough points. Points are scored by killing enemies or collecting treasures scattered throughout the levels. Points can also be scored by killing all enemies in a level, collecting all treasure, finding all secret areas, or completing a level under a par time; the player's completion ratio and speed is displayed when a level is completed. Secret areas containing treasure, health refills, or ammunition can be found in hidden rooms revealed by activating certain wall tiles that slide back when triggered. The original version of the game allows the player to save their progress at any point, though in many of its ports the player can only save between levels.


title: Wolfenstein 3D

text: "Wolfenstein 3D" is divided into two sets of three episodes: "Escape from Castle Wolfenstein", "Operation: Eisenfaust", and "Die, Führer, Die!" serve as the primary trilogy, with a second trilogy titled "The Nocturnal Missions" including "A Dark Secret", "Trail of the Madman", and "Confrontation". The protagonist is William "B.J." Blazkowicz, an American spy of Polish descent, and the game follows his efforts to destroy the Nazi regime. In "Escape", Blazkowicz has been captured while trying to find the plans for Operation Eisenfaust (Iron Fist) and imprisoned in Castle Wolfenstein, from which he must escape. "Operation: Eisenfaust" follows his discovery and thwarting of the Nazi plan to create an army of undead mutants in Castle Hollehammer, while in "Die, Führer, Die!" he infiltrates a bunker under the Reichstag, culminating in a battle with Adolf Hitler in a robotic suit equipped with four chain guns.


title: Wolfenstein 3D

text: "The Nocturnal Missions" form a prequel storyline dealing with German plans for chemical warfare. "A Dark Secret" deals with the initial pursuit through a weapons research facility of the scientist responsible for developing the weaponry. "Trail of the Madman" takes place in Castle Erlangen, where Blazkowicz's goal is to find the maps and plans for the chemical war. The story ends in "Confrontation", which is set in Castle Offenbach as he confronts the Nazi general behind the chemical warfare initiative.


title: Wolfenstein 3D

text: An additional episode, titled "Spear of Destiny", was released as a retail game by FormGen. It follows Blazkowicz on a different prequel mission, trying to recapture the Spear of Destiny from the Nazis after it was stolen from Versailles. FormGen later developed two sequel episodes, "Return to Danger" and "Ultimate Challenge", each of which feature Blazkowicz as he fights through another Nazi base to recover the Spear of Destiny after it has been stolen again as part of a plot to build a nuclear weapon or summon demons.


title: Wolfenstein 3D

text: In October–December 1990, a team of employees from programming studio Softdisk calling themselves Ideas from the Deep developed the three-part video game "Commander Keen in Invasion of the Vorticons", the first game in the "Commander Keen" series. The group, who worked at Softdisk in Shreveport, Louisiana, developing games for the "Gamer's Edge" video game subscription service and disk magazine, was composed of programmers John Romero and John Carmack, designer Tom Hall, artist Adrian Carmack, and manager Jay Wilbur. After the release of the game in December through shareware publisher Apogee Software, the team planned to quit Softdisk and start their own company. When their boss, Softdisk owner Al Vekovius, confronted them on both their plans and their use of company resources to develop the game—the team had created it on their work computers, both in the office after hours and by taking the computers to John Carmack's house on the weekends—the team made no secret of their intentions. After a few weeks of negotiation, the team agreed to produce a series of games for "Gamer's Edge", one every two months.


title: Wolfenstein 3D

text: Ideas from the Deep, now formally established as id Software, used some of these to prototype ideas for their own games. Adrian Carmack used them to push his preferred, dark art style, while John Carmack began to experiment with 3D computer graphics, which until then was largely the purview of flight simulation games such as "Wing Commander" (1990). Carmack found that this was largely due to the limitations of personal computers of the time, which had difficulty displaying a fast action game in 3D due to the number of surfaces it needed to calculate, but felt that the increasing computational power of PCs meant that it may be possible. During 1991, he experimented with limiting the possible surfaces the computer needed to display, creating game levels with walls designed only on a flat grid rather than with arbitrary shapes or angles. He also took the unusual approach of creating the displayed graphics through ray casting, in which only the surfaces visible to the player were calculated rather than the entire area surrounding the player. After six weeks of development, Carmack had created a rudimentary 3D game engine that used animated 2D sprites for enemies. Id Software then used the engine for the April 1991 Softdisk game "Hovertank 3D", in which the player drives a tank through a plane of colored walls and shoots nuclear monsters. In the fall of 1991, after the team—sans Wilbur—had relocated to Madison, Wisconsin, and he had largely finished the engine work for "Commander Keen in Goodbye, Galaxy", Carmack decided to implement a feature from "", a role-playing game in development by Blue Sky Productions. "Ultima Underworld" was planned to display texture-mapped 3D graphics without "Hovertank"s restrictions of flat walls and simple lighting. Deciding that he could add texture mapping without sacrificing the engine's speed or greatly increasing the system requirements as "Underworld" was doing, Carmack enhanced the engine over six weeks from "Hovertank 3D" for another Softdisk game, the November 1991 "Catacomb 3-D". Upon seeing it, Scott Miller of Apogee began to push the team to make a 3D shareware action game.


title: Wolfenstein 3D

text: In November 1991, with the second "Commander Keen" trilogy of episodes nearing completion and their contractual obligations to Softdisk almost finished, id Software sat down to plan out their next major game. Designer Tom Hall, who initially wanted to do a third "Keen" trilogy, recognized that Carmack's programming focus had shifted from the 2D side-scrolling platform game series to 3D action games. After an initial proposal by Hall of a sci-fi project, "It's Green and Pissed", Romero suggested a 3D remake of the 1981 "Castle Wolfenstein". The team was interested in the idea, as Romero, Hall, and John Carmack all had fond memories of the original title and felt the maze-like shooter gameplay fit well with Carmack's 3D game engine, while Adrian Carmack was interested in moving away from the child-friendly art style of "Keen" into something more violent. Encouraged by the reception to his idea, Romero expounded on it by proposing a "loud" and "cool" fast action game where the player could shoot soldiers before dragging and looting their bodies. The core of the gameplay would be fast and simple, for Romero believed that due to the novelty of a 3D game and control scheme, players would not be receptive to more complicated, slow gameplay. He felt the game would occupy a unique place in the industry, which was then dominated by slower simulation and strategy games. Adrian and John Carmack were excited by the prospect, while Hall felt that it was enjoyable enough, and that since he was the company's designer that they could return to his ideas at a later date.


title: Wolfenstein 3D

text: Initially the team believed that they would be unable to use the "Wolfenstein" name due to trademark issues, and came up with multiple possible titles. They contacted "Castle Wolfenstein" developer Silas Warner, but learned that Muse Software had shut down in 1986, with all rights to "Wolfenstein" sold. The rights last belonged to someone in Michigan, and the team was able to purchase the trademark around mid-April 1992 for US$5,000. Thus they were free to use the name "Wolfenstein 3D". The game concept met with immediate approval from Scott Miller of Apogee, who considered id Software his star developer, and he guaranteed id a US$100,000 payment on the project. Mark Rein, who had been brought on a few months prior as id's probationary president, also sold the idea of doing a retail "Wolfenstein" project to FormGen, which had published id's December 1991 "Commander Keen in Aliens Ate My Babysitter", overcoming the publisher's concerns over "Wolfenstein"s proposed content. This put id in the unique position of selling simultaneously to the shareware and retail markets.


title: Wolfenstein 3D

text: The project officially began on December 15, 1991. Romero and Hall designed the gameplay and aesthetics. Romero wanted the goal to be "to mow down Nazis", with the suspense of storming a Nazi bunker full of SS soldiers and Hitler himself, as well as dogs, blood "like you never see in games", and straightforward, lethal weapons. He also composed the general storyline for the game. Hall designed the levels while also adding collectible objects in the form of treasure and food for health items. He also did sketches for the bosses and the title screen. Carmack programmed "the core" of the game's engine in a month; he added a few features to the "Wolfenstein 3D" engine from "Catacomb 3-D", including support for doors and decorative non-wall objects, but primarily focused on making the game run smoother and faster with higher-resolution graphics. The game was programmed in ANSI C and assembly language. The graphics for the game were planned to be in 16 color EGA, but were changed to 256 color VGA four months before release, which also enabled the game to have higher resolutions. Romero in turn worked on building a game with the engine, removing elements of the initial design, like looting enemy bodies, that he felt interrupted the flow of fast gameplay. The sprites for the enemies and objects were hand drawn at eight different angles by Adrian Carmack using Electronic Arts's "Deluxe Paint II". Initially the team had an external artist who assisted him and created animated wall textures, but the team felt that the quality was poor and did not use it in the game. The level design, by Romero and Hall, due to the grid-based level design, took some inspiration from "Pac-Man", and paid homage with a hidden "Pac-Man" level. Romero later said in 2017 that making the levels was uninteresting compared to those from "Commander Keen" and had to prompt Hall to finish the maps with the promise of being able to buy himself a brand new car. The team was going to include some anti-fascist references and Nazi atrocities, but left them out to avoid controversies. They ensured that the presentation of the game created the atmosphere that they wanted, adding violent animations by Adrian Carmack for enemies being shot and music and sound effects by "Keen" composer Bobby Prince to make the guns sound exciting. Prince took some inspiration from his days as a platoon soldier in the US Army. With the aid of a 16-bit sampler keyboard and cassette recorder, he composed realistic sounds from a shooting range in addition to Foley sounds. The development team along with Scott Miller did the voicing for the enemies. Some of the enemy shouts were based on the original "Castle Wolfenstein" game.


title: Wolfenstein 3D

text: As development continued, id Software hired their former Softdisk liaison Kevin Cloud as an assistant artist, and moved the company out to Mesquite, Texas, near where Apogee was located. Scott Miller of Apogee was pleased to have his star developers nearby, and agreed to not only increase their royalty rate to 50 percent, but have Apogee create their next game for Softdisk, "ScubaVenture", so that id could focus on "Wolfenstein". The game was intended to be released using Apogee's shareware model of splitting it into three episodes and releasing the first for free, with ten levels per episode. The level maps were designed in 2D using a custom-made program called Tile Editor (TEd), which had been used for the entire "Keen" series as well as several other games. Upon finding out that the team was able to create a level in a single day using the program, Miller convinced them to instead develop six episodes, which could be sold in different-sized packs. Around the same time, the team changed members and structure: id fired probationary president Mark Rein and brought back Jay Wilbur, who had stayed in Shreveport, to be both their CEO and business team; Bobby Prince moved into the office temporarily to record sound effects, while Adrian Carmack moved out of the office to get away from the noise.


title: Wolfenstein 3D

text: As the game neared completion, FormGen contacted id with concerns over its violence and shock content. In response, id increased these aspects; Adrian Carmack added skeletons, corpses, and bloody wall details, and Hall and Romero added screams and cries in German, along with a Death Cam that would show a replay of the death of the final boss of an episode. The team also added "Horst-Wessel-Lied", the anthem of the Nazi Party, to the opening screen. John Carmack, meanwhile, added in walls that moved when triggered to hide secret areas, a feature that Hall had been pushing for months but which Carmack had objected to for technical reasons. Hall also added in cheat codes, and wrote a back story for the game. The team did a month of playtesting in the final stage of the game's development. In the early morning of May 5, 1992, the first episode of the shareware game was completed and uploaded by Apogee and id to bulletin board systems. The other episodes were completed a few weeks later. The total development time had been around half a year, with a cost of around US$25,000 to cover the team's rent and US$750 per month salaries, plus around US$6,500 for the computer John Carmack used to develop the engine and the US$5,000 to get the "Wolfenstein" trademark.


title: Wolfenstein 3D

text: The following summer, most of the id Software team developed "Spear of Destiny", except John Carmack, who instead experimented with a new graphics engine that was licensed for "Shadowcaster" and became the basis of the "Doom" engine. The one episode of "Spear of Destiny" was a prequel to "Wolfenstein 3D" and used the same engine, but added some new audio, graphics, and enemies. It took two months to create, and was published commercially by FormGen in September 1992. The publisher was concerned that the material would be controversial due to holy relics associated with World War II, but Romero didn't think it was that different from the Indiana Jones films.


title: Wolfenstein 3D

text: The first episode was released as shareware for free distribution by Apogee and the whole original trilogy of episodes made available for purchase on May 5 as "Wolfenstein 3D", though the purchased episodes were not actually shipped to customers until a few weeks later. The second trilogy that Miller had convinced id to create was released soon after as an add-on pack titled "The Nocturnal Missions". Players were able to buy each trilogy separately or as a single game. In 1993 Apogee also published the "Wolfenstein 3D Super Upgrades" pack, which included 815 fan-made levels called "WolfMaster", along with a map editor titled "MapEdit" and a random level generator named "Wolf Creator". A retail "Wolfenstein" episode double the length of the Apogee episodes, "Spear of Destiny", was released through FormGen on September 18, 1992. FormGen later published two mission packs titled "Return to Danger" and "Ultimate Challenge", each the same length as "Spear of Destiny", in May 1994, and later that year published "Spear of Destiny" and the two mission packs together as the "Spear of Destiny Super CD Package". Id released the original six Apogee episodes as a retail title through GT Software in 1993 and produced a collection of both the Apogee and FormGen episodes released through Activision in 1998.


title: Wolfenstein 3D

text: There were two intended promotions associated with the original Apogee release, both of which were cancelled. A pushable wall maze led to a sign reading "Call Apogee and say Aardwolf" ("Snapity" in beta versions); it was intended that the first person to find the sign and carry out its instructions would win a prize (consisting of US$1,000 or a line of Apogee games for life), but the quick creation of level editors and cheat programs for the game soon after release led id and Apogee to give up on the idea. Additionally, after completing an episode the player is given a three-letter code in addition to their total score and time. This code was intended to be a verification code as part of a high-score contest, but the sudden prevalence of editor programs resulted in the cancellation of the contest without ever being formally announced.


title: Wolfenstein 3D

text: Imagineer bought the rights for the game, and commissioned id to port the game to the Super Nintendo Entertainment System (SNES) for a US$100,000 advance. The team was busy with the development of "Doom", plus their work on "Spear of Destiny", and ignored the project for seven or eight months, finally hiring Rebecca Heineman to do the work. She made no progress on the port, however, and the id team members instead spent three weeks frantically learning how to make SNES games and creating the port by March 1993. This version was written in C and compiled in the 65816 assembly language, making use of binary space partitioning rather than raycasting in order to give it speed. Carmack had to resize existing images to fit the SNES resolution. Nintendo insisted on censoring the game in accordance with their policies; this included first making all blood green and then finally removing it, removing Nazi imagery and German voice clips, and replacing enemy dogs with giant rats. The port was released in Japan on February 10, 1994, under the name "Wolfenstein 3D: The Claw of Eisenfaust" before being released in North America and Europe later that year. Using the source code of the SNES port, on a whim John Carmack later converted the game to run on the Atari Jaguar. Atari Corporation approved the conversion for publication and Carmack spent three weeks, assisted by Dave Taylor, improving the port's graphics and quality to what he later claimed was four times more detail than the DOS version. He also removed the changes that Nintendo had insisted on. However the game's code had to be slowed down to work properly on the console.