Koreans, like Japanese, are used to sitting on the floor and eating cross-legged. Its traditional diet is relatively simple, the staple food is rice, and it likes to eat kimchi. The export volume of kimchi is said to be the highest in the world. I think it can win the championship because every meal has its own table, and many tricks can be put on exquisite dishes: cabbage, radish, pepper and what we call unknown ones, which are both appetizing and delicious. There are obviously more vegetarian dishes on their table than ours, because they are close to the sea and there are many vegetarian seafood. Another "multi" is sauce products. The influence of "Jianggang culture" in our place has probably reached the point where "shine on you is better than blue". They have a special sauce for mixing vegetables and rice. I tasted it and it was delicious. The above "three excesses" may constitute a reasonable factor that its diet is low in sugar and fat and meets the nutritional requirements. We have noticed that there are not many obese people in Korea. Generally, middle-aged and elderly people can keep fit and look healthy. Is this related to good eating habits?
Koreans are as warm and thoughtful as we are, but they don't show generosity with a table full of "big fish and big meat". At least we didn't enjoy the "Gao Daquan" that we often met in China, from official banquets to folk banquets, and from South Korea to non-South Korea. Their meat dishes, such as roast duck, are also very authentic. The lean meat layer is thick, neither fat nor greasy, smooth and tender. The way of eating is different from ours. They don't wrap duck in bread, but use vegetable leaves. Lettuce is served with onion, garlic and seasoning, with roast duck slices in the middle. Good color, fragrance and taste. There is another kind of vegetable leaves that we didn't expect: sesame leaves. The host specially introduced that this is a new product of fashionable food and scientific research. Sesame leaves contain many substances needed by human body, and also have anti-cancer and anticancer effects. Later, I saw that there were "canned sesame leaves" for sale in the store, and I also caught up with the fashion.
Perhaps the most famous Korean food is barbecue. Teppanyaki is not only used for cooking, but also for fried noodles. The most interesting thing is a kind of "stone barbecue": put a pile of pebbles on the iron frame to heat it, first spread the meat pieces, and then twist the large pieces of meat into small pieces with long scissors when the temperature is certain, and put them into the rolling stones. After a while, they will creak and stink, and you can eat them. According to reports, pebbles are imported, since they can store heat and even temperature, so that meat will not be burnt, and oil can be removed to taste. We tasted this quaint and modern food in a restaurant named Haifeng in Incheon, and we were deeply impressed.
The economy and science of Korean food can also be proved by a kind of "miniature paper cup" specially used for water dispensers. It is a small piece of paper with only the length of the middle finger and the width of two fingers. After special treatment, it becomes a very small cup when you put it on the tap to receive water. Compared with transparent plastic cups and ordinary paper cups, it has its own small and simple advantages, which are often seen in Korean streets and fast food restaurants.
Question 2: What are the dishes in Korean cuisine? There is almost no cooking in Korea.
I really didn't come up with it after thinking for a long time.
Question 3: What are the God's dinners in Korean cooking TV dramas?
Question 4: Don't Koreans eat fried dishes? Yes, only a small amount.
Some people put some good cod liver oil when cooking some pickles.
Blessed are the people of China. If they live in Korea for a while, they will lose weight! Korean MM will get fat when she comes to China. )
Chinese food is delicious.
Question 5: What is the difference between Korean cooking and China cooking? China doesn't have that much oil. Korea likes beef powder. People in China like monosodium glutamate and chicken essence. Korean soy sauce is somewhat different from China. The taste is light.
Question 6: What are the eating habits of Koreans? Do you have anything to cook? The main characteristics of Korean diet are: high protein, more vegetables, light taste, not greasy, cold and spicy. Koreans have been living on rice since ancient times. The dishes are mainly stewed and roasted, and basically no cooking is done. Koreans prefer noodles, beef, chicken and dog meat to steamed bread, mutton and duck.
Koreans generally like to eat cold salad. Cold salad is made by cutting vegetables directly or blanching them with boiling water and adding seasonings. There are also raw fish, fish and shrimp sauce and other dishes. Raw fish is made by slicing raw meat, raw fish and so on. Add seasoning, shredded radish, pears, etc. , and pour with vinegar sauce or hot sauce.
Soup is also an essential part of eating. Usually cooked with vegetables, wild vegetables, meat, soy sauce, salt, miso and other raw materials.
Koreans love to eat Chili peppers, and almost all of them are put in home cooking. Koreans have the habit of eating four meals a day, which are arranged in the morning, noon and evening respectively. Koreans eat with spoons and chopsticks. Everyone has his own rice bowl and soup bowl, and other dishes are placed in the middle of the table for everyone to enjoy. Koreans are also very particular about using rice bowls, which are divided into men, women and children. Koreans pay attention to frugality, and try to eat all the food, whether they eat by themselves or entertain the poor.
Question 7: What are the Korean cuisines? Korean food is very distinctive. Although the cooking is mainly barbecue, the taste is very popular in China. Unlike China cuisine, Korean cuisine is light, less greasy and basically does not add monosodium glutamate. Vegetables are mainly raw and cold, and the taste is all between the chef's fingers. Guests who have tasted Korean cabbage and kimchi will never forget the "quintessence" of Korean food culture. Korean barbecue is mainly beef, with high protein and low cholesterol. Sesame oil, soy sauce, salt, garlic, ginger, etc. Usually used as seasoning, especially garlic. Due to the influence of climate, cooking must be adjusted according to the season. When crops are not prosperous in winter, we must rely on traditional pickles such as pickles and pickles. These pickles are usually salted and stored in a big jar before winter. Eating Korean food in a bowl will be considered as "worrying about others grabbing the bowl".
Fishing with a spoon is a major feature of eating Korean food.
Koreans advise others not to pour their own wine when drinking.
Koreans only use stainless steel chopsticks to hold vegetables, and spoons are responsible for holding rice and soup.
You can't eat with a bowl with Koreans.
The Age of Eating and Drinking: In China's family education, people have to eat with their rice bowls in their hands. Why do Koreans do the opposite?
Li Huayuan: Both China and Japanese have the habit of eating with rice bowls, but Koreans think this behavior is not standardized. If you visit a Korean family, or there are Korean guests present, out of respect, remember not to touch the rice bowl on the table with your hands, let alone touch it directly with your mouth. Because in the Korean concept, "why do you hold on to the bowl when you eat, and no one grabs it?" Are you worried that others will rob you of your food? "Therefore, be sure to put the bowl on the table and eat it with a spoon. At this time, the other hand has to obey. Since the bowl is not good, just hide it under the table honestly.
Eating and drinking times: What should I pay attention to when I invite Korean guests to dinner?
Lihua Garden: Koreans have a habit of eating: don't talk loudly, chew quietly and try not to talk about business topics. They think that eating is a time for rest and enjoyment, and the nerve-racking topics should be mentioned as little as possible. When you pour wine for your elders, you should use your hand and cover it sideways to show your respect. Interestingly, if you see a Korean pouring you a glass of 7% full white wine, don't mind, it is out of the Confucian concept of "fullness", which covers the meaning of blessing and enlightenment; Moreover, they only pour others' wine, and their own glasses will not pour. "Persuade wine, persuade wine" can only be drunk if people persuade and help people pour wine.
? Korean food etiquette
Korean food is more popular than western food.
With the invasion of Korean dramas, Korean food and Hanbok, eating Korean food is gradually becoming one of the fashion weathervanes in Shenzhen. Jin Quanzhe, who works in Shenzhen from 65438 to 0994, told reporters that according to incomplete statistics, there are nearly 40 Korean restaurants in Shenzhen, and there are tens of thousands of Koreans in Shenzhen. At present, the ratio of China consumers to Korean consumers is 8: 2. According to this calculation, the development space of Korean restaurants is great. Jin Quanzhe believes that South Korea's unique food culture is the main reason why it is tolerated and favored by many Shenzhen people.
Admittedly, although I didn't go to Korean restaurants many times, the exquisite Korean cuisine and the unique diet and etiquette of Koreans left a good impression on people.
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Chopsticks, bowls and spoons match well.
Let's talk about tableware first. South Korea on the other side of Bohai Bay shares a pair of chopsticks with us, which makes many "farmers" who are eager to wash their feet and go ashore feel less embarrassed with knives and forks in front of fashion than when facing western food. Therefore, western food is always elegant in people's impression, and Korean food can enter public life.
But on the tables of Korean restaurants, most of the chopsticks you see are metal products, such as Lihua Garden. Guests use stainless steel chopsticks, which are 2cm shorter than China chopsticks and have a small diameter1mm. It's heavy, like a child holding chopsticks, and it's difficult to adjust his hands. Asked the waiter, the answer was that metal chopsticks are suitable for barbecue food, refreshing, hygienic and durable, not as easy to wear as bamboo chopsticks, and there is no waste caused by using disposable chopsticks.
Another example is the rice bowl. The rice bowl in Korea is like a bowl in a monk's hand. Flat and round, palm-sized, you can eat it with your hands. Bone dishes and seafood dishes are the same, the difference is only the size. And the spoon is not put in the bowl, but on the edge of the wooden chopsticks rack with chopsticks ... >>
Question 8: What is this Korean dish? Kimchi is a common dish for Koreans. Kimchi is a fermented food on the Korean peninsula, with vegetables as the main raw material and various fruits, seafood, meat and fish sauce as ingredients. The main beneficial factors are lactic acid bacteria, but also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body. There are five flavors of kimchi after eating, which can be accompanied with rice and wine. Easy to digest, refreshing. It can not only provide sufficient nutrition, but also prevent arteriosclerosis, reduce cholesterol and eliminate excess fat. Kimchi represents Korean cooking culture. Because Korea is located in the cold and long winter, there are no fruits and vegetables, so Koreans use salt to pickle vegetables for the winter. /kloc-In the 6th century, the imported pepper was widely used for pickling pickles, and it was said that it was introduced into Korea from China. Actually, it is incorrect to call it "kimchi". The real "pickle" refers to a delicious food fermented by lactic acid bacteria, which is popular in southwest China. Its production process is obviously different from that of "Korean kimchi", with the emphasis on the word "bubble". We should distinguish between these two kinds of food.
Question 9: What are the specialties in Korea? Barbecue (roast beef)
Barbecue and roast beef are transformed from pulse roasting and blood roasting. Roasting refers to skewering beef with a skewer, but beef is roasted on the grill, not strung. The barbecue method is to slice the tender and delicious beef tenderloin or beef ribs, add seasoning, put them on charcoal fire, and then roast beef on them.
When entertaining foreign guests, add Tricholoma matsutake, Lu Xun and Pidou to stir-fry them.
Pidou is different from soybean, it is rich in vitamin C, which can supplement the insufficient vitamins in meat dishes.
Stewed red snapper
Braised jellyfish is a delicious food. It is made by drawing stripes on red sea jellyfish, adjusting the taste with salt, pepper and sake, putting shredded beef into stripes, and decorating the stripes with eggs, mushrooms and chrysanthemums.
Red snapper is a kind of light white meat fish, which has been used in weddings and celebrations. Rich in protein, but low in fat, it is composed of fatty acids and is an excellent nutritious food.
Sauce soup and soup rice
The famous miso soup in Seoul has a long history. According to legend, Tang Xianzong (1834 ~ 1849) also ate it. Bibimbap with miso soup was put in a cauldron and burned with firewood on the day of market. After walking for dozens of miles, people in the market can drink several cups of Magli wine (a Korean rice wine) and rice soaked in soy sauce soup to relieve fatigue immediately.
Braised rice in soy sauce soup is a kind of food that beef and radish are cooked, sliced and seasoned, and then soaked with seasoned meat, radish, bracken, platycodon grandiflorum and soybean sprouts.
You can put beef or chicken in soup or noodles. In order to remove the smell, paste a patch and carve it. Boil it and take it out. You can also add coriander stalks, celery, onion and carrot, and take them out after cooking. Pteridium aquilinum can be omitted according to personal preference.
Platycodon grandiflorum contains a lot of fiber, which is a kind of food rich in iron and vitamin B2 and has expectorant effect. Therefore, it is used to treat respiratory diseases in traditional Chinese medicine.
Fake turtle soup
Legend has it that King Sejong was farming in the first farmland when it suddenly rained heavily. He couldn't move and was very angry. He killed a cow to satisfy his hunger. After cooking the beef, he only put onions and seasoned it with salt. From then on, this soup was called beef offal soup. Boil soup with beef, cartilage and bones, cut the meat into pieces, and adjust the taste with onion, pepper and salt. Because there are many boiled bones in the tail, the color is gray.
In order to remove the odor, you should put it in a patch (a seasoning to remove the odor) and then take it out. You can also put celery, celery, carrots and onions out. Eat rice or noodle soup.
When drinking beef offal soup, the radish and kimchi have the functions of removing peculiar smell and helping digestion.
Stewed oxtail soup
Boil the oxtail with slow fire, take it out, season it with salt, pepper noodles, onions, garlic and clear sauce, and then put it in for cooking. Prepare salt, pepper noodles and chopped onions.
In order to remove the fishy smell of oxtail, put bay leaves, celery, celery, carrots and onions, and take them out after cooking.
Celery used for deodorization is rich in cellulose, which can supplement vitamins and inorganic substances in addition to greasy taste.
Chicken soup with coriander
Chicken soup with coriander is a nutritious diet suitable for eating in summer. It is seasoned with cold soup cooked with large and small chickens and ground sesame powder, and chicken, vegetables, meatballs, fungus and eggs are added.
Chicken is a nutritious food with low fat, high protein and rich unsaturated fatty acids.
Jujube porridge
Jujube porridge is porridge made by grinding cooked red dates and soaked rice into flour with water.
Jujube contains more cellulose, calcium, iron and copper than other fruits.
Stewed rice cake
Stewed rice cake is a kind of stew in which beef is cooked, torn into pieces, seasoned, and then cooked in broth with white rice cake, and carrots, mushrooms, onions, cress, ginkgo, chestnuts and pine nuts are added.
Carrots are rich in carotene, which has the same effect as vitamin A and has anti-cancer effect. It is a food rich in inorganic substances and vitamins.
Special dish: bibimbap
Korean bibimbap, among which "bibimbap with bibimbap" is a unique recipe in Korea, which is worth a taste. The production method is to cover white rice with bean sprouts, meat, eggs and other seasonings, put it in a hot stone bowl, add a proper amount of Chili sauce, and stir. The flavors of various materials in the stone bowl are mixed together to form a unique flavor, and the crispy rice at the bottom of the pot is a must. You can taste it in most Korean restaurants, among which "Quanzhou Central Hall" is the most famous.
Special dish: abalone porridge
Abalone has been a tribute of the king since ancient times, with high nutritional value and special effects on restoring liver function. Jeju sea area is stormy, so it is not suitable for abalone culture, because ... >>
Question 10: Korean vinegar suitable for cooking doesn't feel very delicious ... Koreans basically don't cook _ (:з∠) _
I still recommend you to go to China supermarket to buy vinegar ~ ~ the lesson of blood ... throw a bottle of vinegar and a bottle of soy sauce. ...