Korean food
In our opinion, Korean cuisine is spicy carrots and other similar vegetable snacks in the marinade, which can be bought in almost any market or in a store. However, in Korea itself, such a dish is unknown. Apparently, it was invented by the Koreans who lived in the Soviet Union. In Korea, traditionally cooked spicy snacks (kimchi) from radish, cabbage or cucumbers, and it's worth a try!
Kimchi are not only tasty, but also useful, because during the fermentation process they form lactic acid bacteria, which not only give kimchi a sour taste and smell, but also prevent excessive fermentation, limiting the growth of other bacteria in the intestine, and are the prevention of many intestinal and other diseases. This is a dish of national importance, in Korea there is even a kimchi institute. Every fall, several hundred housewives in Seoul compete in the art of kimchi fermentation. About children who refuse to eat kimchi, they make television programs, and specialists try to develop new recipes that children would like.
Other traditional Korean dishes are also useful and tasty. The Korean table is always rich in dishes from hundreds of types of vegetables and wild herbs called namul. When you visit the Korean vegetable market, you can see a striking variety of exotic herbs. Namul is usually lightly boiled or fried in oil, then supplemented with various combinations of salt, soy sauce, sesame, sesame oil, garlic and green onions.
The obligatory dish of the Korean meal is rice, which serves a wide variety of dishes, which vary depending on the area and time of year.
It is impossible to imagine a Korean table without various soups. The soup is cooked from vegetables, meat, beef bones, fish, often the composition of the soup includes clams and seaweed.
Since Korea is a sea country, shellfish, fish and various seafood make up a significant part of the diet of Koreans. For example, one of your favorite dishes is hwe (heh), raw fish in marinade. Sesame leaves or lettuce are traditional side dishes for this dish, and a thin layer of selected ginger, mustard or red pepper paste gives the food a refined, spicy taste.
Another favorite dish of Koreans is bulgogi, slices of beef fried in a roasting pan right at the table. They are pre-soaked in a marinade of soy sauce, sesame oil, sesame seeds, garlic, green onions and other seasonings.
Korean dishes are very spicy. It can be said that for Koreans the words “spicy” and “tasty” are synonyms. For example, a hot red pepper salad is popular - burning pods are simply cut and stewed in oil, and then a little sesame seeds are added to the “salad”. In the past, every Korean family independently prepared soy sauce, homemade dwanzhang (soya paste) and gochuzhang (red pepper paste). These three components are the most important seasonings of the Korean table, so their home-made, as well as kimchi sourdough for the future, were an integral part of the life of the Korean family. In every Korean house in the backyard there is a set of clay pots or jugs for storing soy sauce, soy paste, red pepper paste, salt and several types of kimchi.
Individual plates in Korea are not accepted, separate cups for rice and soup are placed on the table in front of each, and all other dishes are located in the center of the table, from where everyone takes their own food. When eating, use spoons and special chopsticks. Everything is served at once on the table: both “first” and “second”. Therefore, if the appetizer or some separate dish is spicy, then the roast or soup is neutral, and vice versa.
In our opinion, Korean cuisine is spicy carrots and other similar vegetable snacks in the marinade, which can be bought in almost any market or in a store. However, in Korea itself, such a dish is unknown. Apparently, it was invented by the Koreans who lived in the Soviet Union. In Korea, traditionally cooked spicy snacks (kimchi) from radish, cabbage or cucumbers, and it's worth a try!
Kimchi are not only tasty, but also useful, because during the fermentation process they form lactic acid bacteria, which not only give kimchi a sour taste and smell, but also prevent excessive fermentation, limiting the growth of other bacteria in the intestine, and are the prevention of many intestinal and other diseases. This is a dish of national importance, in Korea there is even a kimchi institute. Every fall, several hundred housewives in Seoul compete in the art of kimchi fermentation. About children who refuse to eat kimchi, they make television programs, and specialists try to develop new recipes that children would like.
Other traditional Korean dishes are also useful and tasty. The Korean table is always rich in dishes from hundreds of types of vegetables and wild herbs called namul. When you visit the Korean vegetable market, you can see a striking variety of exotic herbs. Namul is usually lightly boiled or fried in oil, then supplemented with various combinations of salt, soy sauce, sesame, sesame oil, garlic and green onions.
The obligatory dish of the Korean meal is rice, which serves a wide variety of dishes, which vary depending on the area and time of year.
It is impossible to imagine a Korean table without various soups. The soup is cooked from vegetables, meat, beef bones, fish, often the composition of the soup includes clams and seaweed.
Since Korea is a sea country, shellfish, fish and various seafood make up a significant part of the diet of Koreans. For example, one of your favorite dishes is hwe (heh), raw fish in marinade. Sesame leaves or lettuce are traditional side dishes for this dish, and a thin layer of selected ginger, mustard or red pepper paste gives the food a refined, spicy taste.
Another favorite dish of Koreans is bulgogi, slices of beef fried in a roasting pan right at the table. They are pre-soaked in a marinade of soy sauce, sesame oil, sesame seeds, garlic, green onions and other seasonings.
Korean dishes are very spicy. It can be said that for Koreans the words “spicy” and “tasty” are synonyms. For example, a hot red pepper salad is popular - burning pods are simply cut and stewed in oil, and then a little sesame seeds are added to the “salad”. In the past, every Korean family independently prepared soy sauce, homemade dwanzhang (soya paste) and gochuzhang (red pepper paste). These three components are the most important seasonings of the Korean table, so their home-made, as well as kimchi sourdough for the future, were an integral part of the life of the Korean family. In every Korean house in the backyard there is a set of clay pots or jugs for storing soy sauce, soy paste, red pepper paste, salt and several types of kimchi.
Individual plates in Korea are not accepted, separate cups for rice and soup are placed on the table in front of each, and all other dishes are located in the center of the table, from where everyone takes their own food. When eating, use spoons and special chopsticks. Everything is served at once on the table: both “first” and “second”. Therefore, if the appetizer or some separate dish is spicy, then the roast or soup is neutral, and vice versa.
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