History of Korean food culture
Korean food refers to the traditional Korean diet. The royal diet combines local characteristics with modern materials and recipes. So, there are many kinds. Traditional Korean cuisine includes rice, kimchi and soup. In Korean diet, sesame oil, soy sauce, salt, garlic, ginger and pepper are usually used as seasonings. In addition, the diet in Korea changes with the seasons. Koreans also have the custom of pickling and storing kimchi in winter.
According to the difference of climate and soil and water, Koreans began agricultural cultivation as early as the Three Kingdoms period. After that, South Korea began to grow rice. Therefore, South Korea takes grain as the center as the diet representative. Since the late Three Kingdoms period, rice and kimchi have been the staple foods in Korea. Non-staple food is mainly Korean food. Cereal diet, such as rice, noodles, jiaozi, cakes, etc. It's all fermented. Soybeans will ferment into soy sauce after being dipped in soy sauce. There are many kinds of vegetables in Korea, including cultivated vegetables and wild vegetables. Make different kinds of pickles according to different climate changes. Since ancient times, there has been a theory of homology between medicine and food in Korea. Therefore, some medicinal materials are occasionally added when cooking food. This will have the effect of keeping in good health.
Korea used to be an agricultural country in history, and rice has been its staple food since ancient times. Nowadays, Korean cuisine includes all kinds of vegetables, meat and seafood, and fermented foods such as kimchi (fermented spicy cabbage), seafood sauce (pickled fish) and soy sauce (fermented bean products) have become the most representative and nutritious foods in Korea. The biggest feature of Korean table culture is that all dishes are served at one time. Traditionally, the number of side dishes varies from the next three dishes to the emperor's 12 dishes according to different grades. The placement and layout of the dining table also vary greatly due to the type of cooking. Because Koreans attach importance to form, table decoration etiquette has also been greatly developed. Besides, compared with neighboring China and Japan, spoons are used more frequently in Korea, especially when soup appears on the dining table.
Whether it's barbecue, kimchi or cake, colorful visual enjoyment is the biggest feature of Korean cuisine. On the one hand, it keeps the original fresh color of food, on the other hand, it shows the different forms of food through cooking, so that when you taste Xia Zimen's dishes, it not only feels delicious, but also looks good!
Korean cuisine has unique flavor and characteristics. Spicy is one of the main flavors of Korean food, but it is different from other spicy foods. Some people describe the spicy taste of Sichuan cuisine as spicy and delicious. The spicy taste of Hunan cuisine is spicy and blunt, without any disguise; Spicy Korean food is mellow and full of stamina, which will make you sweat thoroughly. If you want to feel it, go to Xiazimen and try it yourself.
Korean ginseng, chicken, fresh beef, seafood, vegetables, stew, steam and roast? Just hearing these words already feels that they are very healthy and nutritious raw materials and practices. Porphyra yezoensis is made of natural materials. In practice, we choose cooking methods that do not destroy nutrition. Vegetarian ingredients are reasonably matched, and the pursuit of production is small and refined, ensuring adequate nutrition and not making people overeat.
There are many kinds of etiquette foods in Korea since ancient times, such as wedding gifts, witchcraft foods, etiquette foods and temple etiquette foods. Its cooking methods spread from temple to temple. In addition, China people always have fish and shrimp paste, pickles, dried meat, dried fish and other appetizers before meals, and the various food processing technologies developed from this have also enriched their food culture. In Xiazimen, beef is the main barbecue food. Beef tenderloin, steak, beef tongue, beef tenderloin, seafood and sashimi are all delicious barbecue foods, especially roast beef tenderloin and steak. Its meat is delicious and tender.
Korean food culture and customs
South Korea's diet is mainly natural, and its main characteristics are high protein, many vegetables, light taste, non-greasy, cold and spicy taste. As a kingdom of fermented foods, fermented foods such as sauces and pickles have always been the main theme of Korean non-staple foods. Among them, kimchi contains the national soul of Koreans and is another generation of Korean nouns. Korean food is inseparable from kimchi, and its position in the diet cannot be subverted, and no food can replace it. But kimchi is different from kimchi in China, and kimchi in China is mainly sour. Naturally fermented kimchi is a medicine. Lactic acid bacteria produced in the fermentation process help digestion and are said to have anti-cancer effects. Korean kimchi is also called one of the five healthiest foods in the world by American health magazine, while kimchi in China is often associated with carcinogenic and unhealthy foods.
Koreans attach importance to festivals and observe holiday customs, and there are often rich Korean dishes on holidays. Like several traditional festivals in China, there are Spring Festival (65438+ 1), Lantern Festival (65438+ 15), Dragon Boat Festival (5 May) and Mid-Autumn Festival (0/5). The difference is that the food has its own characteristics. The Spring Festival is the biggest festival in Korea. The food prepared during the Spring Festival is called rice cake, and the most important thing is rice cake soup. On the first day of the first month, the whole family get together to eat rice cake soup. This rice cake soup has a very special meaning. Eating rice cake soup on Korean Lunar New Year's Day means one year older, so it's also called rice cake soup? New year's cake? . The traditional diet of Lantern Festival includes coarse cereals, wild vegetables, medicated rice, printed cakes, Yuanxiao, nuts and so on. This paper mainly introduces medicinal rice. Medicinal diet rice, also known as medicinal diet, is mainly made of glutinous rice, walnuts, chestnuts, dates, pine nuts or melon seeds. Koreans often treat their guests with medicated diet. On major festivals or weddings, medicated meals are an essential meal. Taking medicine on the fifteenth day of the first month is said to ward off evil spirits and lead a peaceful life. The Dragon Boat Festival on the fifth day of the fifth lunar month is a day to pray for a bumper harvest after transplanting rice seedlings. You should eat burdock cake on Dragon Boat Festival, which is a kind of cut cake kneaded with hairy burdock with small leaves and white back. Because it is shaped like a wheel, it is also called. Wheel cake? . Other traditional Dragon Boat Festival foods include refreshing soup for preventing heatstroke and relieving summer heat, delicious jiaozi of loach, and Schisandra sweet tea for relieving diarrhea and sweating, quenching thirst and relieving summer heat.
In addition to these delicacies, there are many special delicacies with unique Korean culture and plot. Korean sticky cake, also known as? Rice cake? Can it be called holiday food in Korean traditional diet? A pillar? It is said that sticky cakes contain the meaning of sincerity, love and filial piety, so you can't miss sticky cakes for holiday gifts, such as children's first birthday, marriage, sixtieth birthday, sending home gifts and so on.
Sacrifice in Korea is also a very meaningful thing. Koreans are very particular about sacrificial food. Preparing food in advance is an important activity to pay homage to ancestors in festivals. Among them, the cakes used in the sacrificial ceremony should not be brightly colored, and the red bean paste should be peeled when used. In addition, we can often see a very beautiful diet-10% off rice-in the palace meals in ancient Korean dramas. A 10% discount rice, as the name implies, consists of 9 kinds of materials, but because of its beautiful shape and exquisite workmanship, it makes people laugh. Nowadays, Koreans eat a 10% discount on major festivals or festivals.
The reasonable collocation of diet is also a major aspect that reflects the superiority of Korean food culture. For example, sweet potato pickles. Kimchi is a good fermented food. However, kimchi is too salty and its sodium content increases, which is harmful to health. When the sodium content increases, the potassium component in the body will excrete the sodium component. Sweet potato is rich in potassium, which can increase the content of potassium, so it is an excellent marriage with high-salt kimchi. Especially for patients with hypertension, such a diet is safer. As for aquatic products, mingtai fish is low in calories and delicious, which is deeply loved by Korean people. However, its eggs, liver and blood are highly toxic, which may cause food poisoning and even life-threatening, so it is a wise choice to eat Oenanthe javanica with the function of clearing blood. Oenanthe javanica is rich in calcium, potassium, iron and vitamins A, B and C. Its unique detoxification function and components can promote metabolism and have good immune function. Adding cress to Mingtai fish soup can not only harmonize the taste of soup, but also prevent food poisoning.
People who have seen the history of Korean food culture also see:
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6. China food culture reading questions.
7. Western dining etiquette