In Korean cuisine, rice is the staple food, and there are pasta, buckwheat, vegetables, meat, etc., in addition to cooking cooked rice, and often accompanied by hot soup. Kimchi is a common side dish on the dinner table. It is fermented from cabbage, radish, cucumber and other ingredients, and has a wide variety of dishes.
There are all kinds of diets in Korea. Since Korea was an agricultural society in the past, rice has been the main staple food since ancient times. These days, the Korean diet is known for its nutritional value and special taste by combining various vegetables, meats, and fish to form fermented foods such as kimchi (fermented spicy cabbage), hoisin (salted seafood), and doujang (fermented soybeans).
Korean table setting is characterized by the simultaneous presentation of all meals. The number of traditional dishes for civilians three, royal family 12, etc. The setting of the table varies according to noodles or meat. Compared to China and Japan, the Korean diet serves soup, and rice spoons are used more frequently in Korea.
Authentic Korean food is a healthy food with less oil, no monosodium glutamate, and rich nutrition. From a scientific perspective of nutrition, the human body needs more than five colors of vegetables and fruits every day. Korean food is known as “five flavors and five colors” : sweet, sour, bitter, spicy, salty; Red, white, black, green, yellow. Both the rich and delicious meat of Chinese cuisine and the juicy and fresh fish of Japanese cuisine. Generally divided into home dishes and banquet dishes, each has a flavor. Spicy color fresh, material more real.
Korean cuisine is both elegant and elegant Japanese food, and Chinese food affordable heavy, the practice is simple but with the change of taste, adopt a long and ancient wind, it is a rare delicious. Most Korean dishes are handmade, whether it is barbecue, rice cake, spicy cabbage, cold noodles, bibimbap. Although the raw materials are simple and the cooking is not complicated, they are all condensed into a thick family atmosphere. Moreover, it is a unique flavor of “Ama-ni”, which makes urban wanderers unable to stop.
Whether it is barbecued meat, kimchi or pastries, colorful visual enjoyment is the biggest feature of Korean cuisine. On the one hand, keep the original fresh color of food, on the other hand, show the different forms of food through cooking, Korean food is not only delicious, but also beautiful!
Ginseng, chicken, fresh beef, seafood, vegetables, stew, steam, roast… Just hearing these words already feel very healthy and nutritious ingredients. National cuisine generally selects natural ingredients, does not destroy the nutritional ingredients of the cooking way, reasonable vegetarian collocation and production of the pursuit of less and fine, in order to ensure sufficient nutrition, will not call people overeating.
Cultural tradition
Since ancient times, South Korea has a wide variety of ceremonial food, such as production, thirty-seven days, one hundred days, one year old, wedding, betrothal gifts and other gift food, witch food, ritual food, temple ceremonial food. Its cooking methods have been passed down orally from temple to temple. In addition, Chinese people often prepare fish and shrimp paste, salted vegetables, dried meat, dried fish and other dishes for drinking before meals, when receiving guests and drinking at the sacrifice ceremony. Various food processing technologies developed from this have also enriched their food culture.
“Spiciness” is one of the main flavors of Korean cuisine, but this kind of spiciness is different from that of Sichuan, Hunan and Thailand. If the spicy Sichuan cuisine is a young woman; The hot Hunan food is the straightforward village maid; Thai food sweet and spicy is wayward maiden; Then the spicy strength of Korean food is serious old mother, let you taste endlessly.
A lot of Korean food has a subtle sweetness, but it’s all different levels of sweetness. Korean bulgogi is filled with sesame seeds, giving it a rich, warm sweetness; Kimchi is mainly spicy, but it has a slight clear sweetness. The sweetness in pickled cucumber is not as strong as that in spicy radish. Miso soup, on the other hand, is tofu boiled in a soup with a unique taste, showing the fresh sweetness of seafood.
When it comes to Korean food, people immediately think of barbecue. Strictly speaking, the barbecue of Korean food should be considered as a kind of “fried meat”. It uses an electromagnetic cooker or a thick iron pot. The waiter first brushes a thin layer of oil on it, and then puts the steak, beef tongue, beef loin, seafood and sashimi on it to bake.
Korean barbecue mainly beef, seafood, sashimi and so on are delicious Korean barbecue, especially roast beef loin and roast steak is the most famous. Its meat is fresh and tender, so that every taste of people will relish.
Korean barbecue meat is not simmered in advance, its taste mainly comes from the dipping sauce, different barbecue to use different juices, each juice is carefully prepared by a dozen kinds of seasoning.
A dish called smoked beef tenderloin is at the top of almost every Korean menu. First put the beef tenderloin in the smoked box for about 20 minutes, then take it out to cool, wrap it in plastic wrap and freeze it, then cut it into thin slices around the plate, embellish it with very fine suocotyledon, hang zi pepper, lettuce and other seasonal vegetables with a variety of bright colors. After serving the dish, the lady will cut these vegetables shreds more shreds. Then pick up some of this silk and put it on a fillet, roll it up and send it to the guest’s plate.
Korean cuisine in all kinds of small dishes are also very special, spicy, slightly sour, not very salty, such as kimchi, pickles, spicy platycodon, pickled small green pepper and Perilla leaves…… With meat – based barbecue, it is a combination of meat and vegetables, complement each other.
Korean food is three simple and one complex
There are three things about Korean food that are really simple: simple recipes, simple structures, and simple preparation. Let’s start with Jane with the recipe. In Korean restaurants, there are no recipes, they are directly written on the wall, or there is a simple menu is a page, the types are four or five, at a glance. After you sit down, you don’t have to talk. The waiter puts all kinds of small dishes on the table. At the end, each person orders a soup. Soup and rice together on the table, you eat your I eat my irrelevant, small dishes to share. According to statistics, the average length of a meal (based on lunch) in Korea is 15 minutes.
Simple structure mainly refers to the structure of Korean cuisine. Ordinary people usually eat nothing more than a combination of these three dishes: soup, rice and kimchi. Even high-end Korean food has only multiplied the number of kimchi dishes.
The production method is simple, Chinese cuisine pays attention to frying, frying, steaming and braising. Korean food is basically boiled and marinated. Miso soup, kimchi soup, cooked; Rice, cooked; Pickles, pickled. So Koreans like that kind of open kitchen, no smoke, at most a little steam, cook for ten or eight years will not make the ceiling black.
Complexity is mainly reflected in the required materials. Korean people often eat dajang soup, cooked in a bowl, there is no fussy, but there are seven or eight kinds of ingredients to prepare for such a bowl of soup: Soy sauce and chili sauce are not to mention, as are scallions and garlic. These are all ingredients. The main ingredients are tofu, pickled gourd, onion, small fish, clams, red peppers, green peppers, mushrooms, etc., and this is just a bowl of miso soup, not to mention a slightly more complicated seafood stew pot
Lifestyle characteristics
In the long process of its formation and development, the Korean diet and life style has formed its own inherent national characteristics. In terms of diet structure, rice is the main staple food, and even other grains are processed into dry rice. In addition, soup is a must on the table. Among the non-food, Korean people especially like to eat wild vegetables, such as platycodon, bracken, water celery, sand ginseng, tea, dandelion, tabloids and so on. Among meat and fish, beef, dog meat and pollack are the main.
In addition, South Korean people have the habit of drinking cold water, rarely like the Chinese people drink hot water, tea. In terms of food consumption, Korean people eat fish, meat, vegetables, relatively light, with cold mix and raw mix as the main processing methods, and in each dish, pepper is an essential seasoning. South Koreans, by contrast, are less keen on stir-fries and stews. Koreans in the daily diet, staple food to rice, supplemented by a variety of grains; Non-staple food is mainly soups, pickles and sauces, including some stir-fried vegetables.
Kimchi
“Korean kimchi” is a kind of fermented food on the Korean Peninsula with vegetables as the main raw materials, various fruits, seafood and meat, and added fish sauce as ingredients. The main beneficial factor is lactic acid bacteria, but also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals as well as more than 10 kinds of amino acids needed by the human body. Korean kimchi after eating five flavors, rice, wine, easy digestion, refreshing appetite, can provide sufficient nutrition, but also to prevent arteriosclerosis, reduce cholesterol, eliminate excess fat and other diseases, kimchi represents Korean cooking culture, because of the location of the cold winter, long, not long fruits and vegetables, so Korean people use salt to pickle vegetables for winter. By the 16th century, chili peppers were widely used to make kimchi, and legend has it that they were introduced to Korea from China. In fact, it is incorrect to call it “kimchi”. The real “kimchi” refers to a kind of food fermented by lactic acid bacteria that is popular in southwest China. Its production process is obviously different from that of “Korean kimchi”, which focuses on the word “bubble”. A distinction should be made between the two cuisines.
Korean bibimbap
“Bibimbap”, also known as “south Korean rice”, “stone bowl with rice,” Korean 비 ë¹” ë°¥, is the Korean peninsula and in northeast China heilongjiang, jilin, liaoning rice cooking. It originated in North Jeolla Province, South Korea, and later became the representative food of the Korean Peninsula. It is one of the three most famous dishes of the Korean Peninsula (Pyongyang cold noodle, Kaesong soup rice, Jeonju Bibimbap).
South Korea’s Jeonju bibimbap is famous for its five elements, five viscera and five colors. Rice and dishes are put into the stone pot, and then baked until there is a layer of rice crust at the bottom of the pot, fragrant and attractive. The stone pot is made of pottery, and the thick black pottery pot can be cooked directly on the stove, and the heat preservation effect is good. People who eat slowly can enjoy it without fear of cold food. The materials of bibimbap are not new and special, mainly rice, meat, eggs, bean sprouts, mushrooms and various wild vegetables. The types of dishes are not certain, and the most delicious seasonal vegetables can be used in the current season.
Korean dajang soup
Korean miso soup is a special Korean cuisine, Korean miso soup has hot soup, cold soup two. Jjang is a favorite Korean seasoning, which is used to make miso soup. Soybean paste is processed by special technology. Soybean paste has less fat content and low calories. It is easy to have a sense of satiety when it is used to make soybean paste soup.
Korean barbecue
Strictly speaking, the barbecue of Korean food should be considered as a kind of “fried meat”. It uses an electromagnetic cooker or a thick iron pot. The waitress first brushes a thin layer of oil on it, and then puts the steak, beef tongue, beef loin, seafood and sashimi on it. In the blink of an eye, the smell of meat wafts into your lungs, and the sound of it sizzling oil makes everyone sitting around drink. Korean barbecue is mainly beef, beef loin, steak, beef tongue, beef loin, seafood, sashimi and so on are all delicious Korean barbecue, especially roast beef loin and roast steak is the most famous.
Stewed rice cake
Stewed rice cake is a stew in which beef is boiled, seasoning is added, and then boiled in broth with white rice cake. Carrot, mushroom, onion, cress, ginkgo, chestnuts, and pine nuts are stewed.
Carrots are rich in carotene, which has the same effect as vitamin A and has anti-cancer effects. They are rich in inorganic substances and vitamins.
