The most representative symbol of Korean food culture, what other delicacies are there in Korea besi

Bibimbap, lettuce wrapped in meat, beer-fried chicken, grilled steak, cold noodles, kimchi hot pot, Korean pancakes are all very Korean specialties and are popular with the public.

Spicy cabbage, tofu soup, fish fillet porridge and many more are all Korean specialties.

First of all, the variety of food in any country in ......the world is relatively small compared with China'sWhen trolls ridicule Korean kimchi, Japanese sushi sashimi, American hamburger steak, and Italian noodles, they themselves describe other countries' diets with prejudice, so when we want to understand a country's diet, we need to correct our own mentality.

Kimchi is only an accompaniment to the Korean diet, and there are many types of side dishes, similar to Laba garlic eaten in China, and there are also ...... cold dishesSimilar to Japanese sashimi, Ogen also has ......There are also many salads similar to Western food, ......The trolls can only see spicy cabbage in the well, which can't be ......

The cuisine is very influenced by neighboring countries, but it is a bit like the Northeast cuisine in China, there are many stews, and those who are generally used to eating Northeast cuisine are more likely to accept Korean stews, which are generally all kinds of stewed pork ribs, or chicken.

The second is soup, which is mostly bone broth and beef broth, and there are also spicy soups stewed with a lot of vegetables.

Influenced by the West, Western food is still relatively complete, but it is slightly more expensive, and there are general types of solar eclipses, because it is located on the peninsula, rich in seafood, lobster, sea cucumber and king crab can also be eaten, but the way of eating is Japanese.

1. Korean cooking is mainly characterized by barbecue, stew, and cold dressing, and in China, people often call eating Korean food "Korean barbecue", while the "stir-fry" that Chinese like is rarely seen in Korea. Although the method of Korean cooking is relatively simple, its light, less oily, and spicy taste is very adaptable, which is one of the reasons why Korean cooking is so popular around the world.

2. Cold salad is a method often used in Korean cooking, and it can also be regarded as one of the characteristics of Korean cooking. In Korea, vegetables are generally not cooked over fire, but are mostly eaten raw, and the method is mainly "cold dressing". Add various seasonings to the cut and blanched vegetables, mix well, and a Korean cold vegetable salad is successful.

In addition to cold vegetables, raw meat, raw fish and other animal raw materials are also commonly used in cold salad, for example, raw fish is a dish that is made by adding seasonings to raw meat slices and sashimi, with shredded radish, shredded pears and other ingredients, and then pouring vinegar sauce or hot sauce.

3. Koreans rarely use "monosodium glutamate" when cooking. Sauces are featured in savory seasonings. Korean "sauces" have a long history of making and are highly skilled, especially with fish and shrimp paste, soy sauce, hot sauce, and soybean paste.

Korean food generally looks red and spicy, but it doesn't taste spicy because Korean chili sauce is not as spicy as we think, and even has a slightly sweet taste.

4. Korean Jeongshi (Korean-style guest rice) Traditional palace cuisine flavor, all kinds of side dishes are placed on the table, except for kimchi, generally no chili powder is added. Steaming, roasting, blanching, and mixing are different from Korean kimchi such as pickled garlic and miso soup. Kuori-han, which is eaten with eight kinds of side dishes such as meat and vegetables, wrapped in wheat pancakes, and "Shinsen-ko", which is made with meat, fish, vegetables, and mushrooms, are almost essential.

5. Kimchi Korean kimchi has a long history, but the original kimchi was simply salted to pickle the vegetables. During the 16th and 17th centuries, the introduction of chili peppers to Korea radically changed the production of kimchi. Korean kimchi is divided into the following varieties:

Spicy cabbage, radish pickles, radish pickles, cucumber pickles, etc.

In terms of how to eat, in addition to eating it directly, kimchi can also be used as a filling to make hamburgers, sandwiches, pizzas, sushi, dumplings, siu mai, etc. Kimchi is also used as a material for food carving, making various flowers, grasses, insects, and fish to decorate food. It is said that there are more than 1,000 types of kimchi in Korea.

Does Korea have its own food culture? What are the types of Korean specialties? Korea has its own food culture. The specialties of Korea are:1Kimchi, 2Bibimbap, 3Chops.

Yes, they also have their own food culture, South Korea prefers to eat rice and drink soup; Bibimbap, Korean BBQ, Spicy Cabbage, Miso Soup, Gimbap, Korean Cold Noodles.

Of course, there is, Koreans don't like to drink tea, and they don't like to drink water; Korean kimchi, spicy cabbage, and tteokbokki are all Korean specialties.

The national diet is based on nature. Korean soy sauce and kimchi have a history of thousands of years and contain a long tradition. Sometimes it's plain and bland; Sometimes it's so gorgeous that it's hard to eat.

From lavish court feasts to simple four-season side dishes, Korean food has its own unique flavor and charm.

The first treasure: kimchi.

Anthropologist Harris writes in the book "The Mystery of Food and Culture": "Tell me what you eat, then I can know who you are". Koreans will say:

We eat kimchi, so we're Koreans." In Korea, it's hard to imagine a table without kimchi. Koreans have a soft spot for kimchi, and every house has a "kimchi refrigerator" dedicated to storing kimchi.

Kimchi has a spicy flavor and a strong seasoning taste, which is very refreshing. Eating kimchi when eating greasy things can be refreshing; Eating it with something light makes it feel even lighter. Kimchi, which is naturally fermented, is more of a medicine than a food, and the lactic acid bacteria produced during the fermentation process help digestion and are said to have anti-cancer effects.

Kimchi contains the national soul of the Korean people and is another generation of Korean terms.

The second treasure: miso.

Koreans have always believed that "food tastes all about the taste of sauce", and believe that no matter how good the ingredients are, if there is no sauce flavor as a foreshadowing, they will never be able to make a good dish. Therefore, soybean sauce, chili sauce, and soy sauce are the most important items of the year in Korean families, and these three sauces contain the secrets of the Korean diet. The soybean miso is rich in nutrients such as protein and vegetable fats, as well as vitamin E, which eliminates cholesterol, and is effective in preventing diseases.

Now, in stores, miso, chili sauce, and soy sauce are everywhere. However, many people who live in rural areas still make their own sauce with their own unique secret recipes.

The third treasure: the sauce jar.

In the sunny area of rural Korean homes, you can always see large and small sauce jars neatly arranged. Korean sauce, which has lasted for thousands of years, is placed in a sauce jar and the flavor is getting stronger and stronger. The sauce jar can absorb toxins that are harmful to the human body.

If it is filled with water, it can filter out harmful components in the water. Although the climate changes throughout the year, the sauce flavor does not change because the sauce jar maintains the internal temperature, and the food stays fresh for a long time. The sauce jar is a treasure trove of Korean flavors.

Koreans, like Japanese, are accustomed to sitting on the floor and eating cross-legged. Its traditional diet is relatively simple, with rice as the staple food.

Rice, love to eat kimchi, kimchi exports are said to be the world's first, there are so many types I think I can also win the championship, because every meal has its grandiose serving, delicate plates can put a lot of tricks: cabbage, radish, peppers, and we can't name it, both appetizing and delicious. They obviously have more vegetarian dishes on their table than we do, and because of the sea, there are quite a lot of seafood vegetarian dishes.

Another "more" is sauce products. The influence of our "sauce jar culture" there has probably reached the point where "blue is better than blue", and they have a sauce that is specially used to mix with vegetables and rice, and I tried it and it tasted very good. The above "three more" may constitute a reasonable factor in their diet that is low in sugar, low in fat, and meets the requirements of nutrition.

We have noticed that there are not many obese Koreans, and the average middle-aged and elderly person can maintain their figure and have a healthy complexion, is this related to good eating habits? The economy and science of Korean food can also be evidenced by a "miniature paper cup" that is specially used for water dispensers. It is a small piece of paper that is only the length of the middle finger and the width of two fingers, and after special treatment, it becomes a small cup that can be placed on the faucet to catch water.

Compared to the clear plastic cups and ordinary paper cups, they are often seen on the streets of Korea and fast food restaurants. Probably the most famous thing in Korean food is barbecue. "Teppanyaki" is not only used to cook vegetables, but also to yakisoba.

The most interesting thing is a kind of "stone barbecue": a pile of pebbles is placed on an iron frame to heat up, the meat pieces are spread out first, and then the large pieces of meat are ground into small pieces with long scissors until a certain temperature, and then the squeaks are soft into the rolling stones, and after a while, the aroma squeaks out. According to reports, pebbles are imported, since they can store heat and average temperature, so that the meat is not scorched, and it can be oiled and fishy.

Korean Traditional Diet There are various diets in Korea, as Korea used to be an agrarian society. Therefore, since ancient times, rice has been the main staple food. Recently, the Korean diet is made up of a variety of vegetables, meat, and fish.

Kimchi (fermented spicy cabbage), hoisin sauce (salted seafood), and soybean paste (fermented soybeans) are known for their nutritional value and special taste. The characteristic of setting the table in Korea is that all the food and drink are served at the same time, and the traditional dishes are three kinds for the poor and twelve for the royal family, and the table is set according to the noodles or meat. Compared to China and Japan, the Korean diet provides soup, and in Korea rice spoons are used more frequently.

As far as I think, Korean food is characterized by spicy food. Its spiciness, which is different from the spicy in Sichuan, China, belongs to the type that is only spicy but not numb, and it is often "cold and spicy". Even in winter, the cold noodle business in the restaurant is still quite good.

Another specialty of Korean food is that it is less oily. The daily meal of Koreans is very simple, usually rice, kimchi and a bowl of soup. Korean rice is white and soft, very sticky, if you wrap a sheet of salted seaweed when eating, the stickiness of the rice itself will wrap the seaweed tightly, and it tastes fragrant and glutinous, very delicious.

Koreans live a simple life and are not particular about what they eat, but they have a soft spot for kimchi. If there is no kimchi on the dinner table, Koreans will not be able to eat. There are many types of kimchi.

At my school, someone collected kimchi recipes from all over Korea as an assignment and collected a large book. The ingredients for making kimchi are also varied, and the most common one is cabbage, which is red and spicy, retains the original moisture, and tastes spicy but not bitter. There are also kimchi made from radish tubers and leaves of various plants, such as sesame leaves and bean leaves.

Koreans generally have pickle utensils, and they make their own pickles for a variety of kimchi, which they can use at any time.

There are two types of soup in Korea. One is soup rice, which is made by boiling rice, meat, and green onions together, and it is delicious. This is the most oily Korean food I've ever tasted.

There are two types of soup that are commonly used to serve rice. One is made with bean leaves, bean sprouts, tofu, minced meat, etc., mixed with water, light brown in color, and a very spicy powdery seasoning is added when eating, and you can also soak the rice in it and eat it together. The other soup is called clear sauce, which is similar to the previous one, but red in color and has very little water, which is somewhere between the soup and the sauce in our conception.

Koreans are very fond of eating clear sauce, and in ancient Korean literature, there is even a story of a certain official's wife using homemade delicious clear sauce to help her husband and her boss get closer to each other, which shows the great charm of clear sauce.

Koreans are very fond of barbecue. There are many types of barbecue such as roast beef, grilled steak, grilled pork belly, etc. The most common of these is roast beef.

Lettuce, sesame leaves, raw garlic and baby green peppers are indispensable when eating barbecued meat, especially when wrapped in sesame leaves. If you want to replenish the oil and water from the barbecue, it is difficult because Korean barbecue has to drain all the oil.

To put it simply, Korean food culture mainly talks about five colors and five flavors. In other words, the combination of five colors and the harmony of five flavors.

The summer of Princess Gohong Chestnut (the campus suspense is good) is round.