Korean food culture

Eating habits of Koreans Koreans have many traditional foods, the most famous of which are cakes, cold noodles and pickles. To make a cake, glutinous rice is steamed into dough, sliced, sprinkled with bean flour, and added with dilute honey and sugar. Cold noodles are made by adding starch and water to buckwheat noodles, mixing them into noodles, cooling them with cold water after cooking, and adding sesame oil, pepper, pickles, beef sauce and beef soup. It tastes cool and delicious. Kimchi is made by soaking Chinese cabbage for a few days, washing it, mixing it with pepper and other ingredients, and sealing it in a vat. The longer the curing time, the more delicious the taste. Making cakes: one of the traditional foods that Koreans like best. Cake-making has a long history, which was recorded in Korean literature in the18th century. At that time, making cakes was called "attracting cakes" and was called one of the traditional foods. Nowadays, every family entertains relatives and friends with cakes on holidays or weddings. As the name implies, cakes are made. The main raw material for making cakes is glutinous rice. Where glutinous rice is not produced, use millet or millet; In addition to adzuki beans, there are soybeans, mung beans, pine nuts, chestnuts, red dates, sesame seeds and so on. It can also be used as the raw material of bean jelly. When making, the glutinous rice is washed, steamed, put into a cake-beating trough or slate, and smashed with a cake-beating hammer. When eating, dip a knife in water and cut it into small pieces to eat with the cake noodles. Cold noodles: one of the traditional Korean foods. Koreans not only like to eat cold noodles in hot summer, but also like to sit on the kang and eat cold noodles even in cold winter. Especially from noon on the fourth day of the first lunar month every year, Koreans have the custom of eating cold noodles with the whole family. According to folklore, eating noodles on this day can "live for a hundred years", so cold noodles are also called "longevity noodles". The main raw materials of cold noodles are buckwheat flour, wheat flour and starch, and can also be made of corn flour, sorghum flour, elm bark powder and potato starch. The method is to add starch and water to buckwheat noodles, mix them into noodles, cool them with cold water after cooking, and add sesame oil, pepper, pickles, beef sauce and beef soup to make them cool and delicious. Erming Liquor: It is a Korean custom to drink Erming Liquor. On the morning of the fifteenth day of the first month, I drank Erming wine on an empty stomach to wish my ears and eyes bright. This wine is not specially made. All the wine I drink on the morning of the fifteenth day of the first month is called "Erming wine". Dog days and dog soup: Dog days are the hottest season of the year. But Koreans have the custom of killing dogs and eating dog meat hot soup in dog days. This sauce soup has a special taste, which can be greatly supplemented by eating dog meat sauce soup in dog days. Most Koreans like dog meat. But it is absolutely forbidden to eat dog meat at festivals or weddings. This is a custom, a courtesy. Whole grain rice: Koreans have been eating whole grain rice for a long time. On the fifteenth day of the first month, farmers use glutinous rice, rhubarb rice, millet, sorghum rice and adzuki beans to make whole grain rice. Also put some in the cow trough to see what kind of food the cows eat first, indicating what kind of food they can harvest this year. This custom is still circulating among the people. Rice wine: Koreans' favorite drink. Rice wine is their best treat for guests. If a guest comes to visit, the host always brings a bowl of rice wine brewed by himself. This wine is a little whiter and slightly sweeter than yellow rice wine. This rice wine is full of stamina. When the elders drink together, they should move their heads aside to drink, and never raise their glasses to drink in front of the elders, otherwise it is disrespectful to the elders. Spicy cabbage: one of the favorite traditional foods of Korean people. Every winter, after the Chinese cabbage comes down, they start to make spicy cabbage. At this time, no matter in rural areas or towns, everyone has to cook, ranging from a few hundred kilograms to a thousand kilograms, because they have to eat until the next spring. Spicy cabbage, fragrant and refreshing, has the effects of relieving boredom and hangover, helping digestion and stimulating appetite. It is not only a regular dish at home on weekdays, but also a banquet. Therefore, it is very popular and has become an indispensable dish in the daily diet of Koreans. Koreans like to eat rice in their daily diet and are good at cooking rice. They are very particular about using water and fire. The iron pot for cooking has a deep bottom, a closed mouth, a tight cover and even heating, and can hold one's breath. The cooked rice is soft and glutinous, and tastes pure. You can cook double-layer rice or multi-layer rice with different textures in one pot at a time. Various cakes made of rice flour, such as sliced cakes, loose cakes, steamed cakes, cakes and cold noodles, are also the daily staple foods of Koreans. The common daily dishes of Koreans are "Bazhen cuisine" and "Jiangmuer" (miso soup). "Bazhen cuisine" is a dish made of eight raw materials: mung bean sprouts, soybean sprouts, tofu, dried tofu, vermicelli, platycodon grandiflorum, bracken and mushrooms through stewing, mixing, frying and frying. The main raw materials of miso soup are Chinese cabbage, autumn cabbage, Daxing cabbage and laver. Use sauce instead of salt and cook it with water. ......& gt& gt

What are the characteristics of Korean food culture? There are many traditional foods in Korea, the most famous of which are cakes, cold noodles and pickles. To make a cake, glutinous rice is steamed into dough, sliced, sprinkled with bean flour, and added with dilute honey and sugar. Cold noodles are made by adding starch and water to buckwheat noodles, mixing them into noodles, cooling them with cold water after cooking, and adding sesame oil, pepper, pickles, beef sauce and beef soup. It tastes cool and delicious. Kimchi is made by soaking Chinese cabbage for a few days, washing it, mixing it with pepper and other ingredients, and sealing it in a vat. The longer the curing time, the more delicious the taste.

Making cakes: one of the traditional foods that Koreans like best. Cake-making has a long history, which was recorded in Korean literature in the18th century. At that time, making cakes was called "attracting cakes" and was called one of the traditional foods. Nowadays, every family entertains relatives and friends with cakes on holidays or weddings. As the name implies, cakes are made. The main raw material for making cakes is glutinous rice. Where glutinous rice is not produced, use millet or millet; In addition to adzuki beans, there are soybeans, mung beans, pine nuts, chestnuts, red dates, sesame seeds and so on. It can also be used as the raw material of bean jelly. When making, the glutinous rice is washed, steamed, put into a cake-beating trough or slate, and smashed with a cake-beating hammer. When eating, dip a knife in water and cut it into small pieces to eat with the cake noodles.

Cold noodles: one of the traditional Korean foods. Koreans not only like to eat cold noodles in hot summer, but also like to sit on the kang and eat cold noodles even in cold winter. Especially from noon on the fourth day of the first lunar month every year, Koreans have the custom of eating cold noodles with the whole family. According to folklore, eating noodles on this day can "live for a hundred years", so cold noodles are also called "longevity noodles". The main raw materials of cold noodles are buckwheat flour, wheat flour and starch, and can also be made of corn flour, sorghum flour, elm bark powder and potato starch. The method is to add starch and water to buckwheat noodles, mix them into noodles, cool them with cold water after cooking, and add sesame oil, pepper, pickles, beef sauce and beef soup to make them cool and delicious.

Erming Liquor: It is a Korean custom to drink Erming Liquor. On the morning of the fifteenth day of the first month, I drank Erming wine on an empty stomach to wish my ears and eyes bright. This wine is not specially made. All the wine I drink on the morning of the fifteenth day of the first month is called "Erming wine".

Dog days and dog soup: Dog days are the hottest season of the year. But Koreans have the custom of killing dogs and eating dog meat hot soup in dog days. This sauce soup has a special taste, which can be greatly supplemented by eating dog meat sauce soup in dog days. Most Koreans like dog meat. But it is absolutely forbidden to eat dog meat at festivals or weddings. This is a custom, a courtesy.

Korean customs, culture and historical dress customs

Koreans like to wear plain white clothes, usually shorts. The men's shirt is a Korean dress without buttons, tied with cloth strips and has a vest. The crotch of the lower garment is enlarged and the trousers are knotted. A woman's short skirt has no buttons and is tied with ribbons. Long skirts are divided into wrap skirts and tube skirts (only before marriage). Old women wear long white skirts, and middle-aged women wear heel-wrapped skirts. Young women's skirts are mostly brightly colored satin. Modern men wear flat-bottomed white rubber shoes and sandals at work. Women wear boat-shaped rubber shoes. Now, except for festivals or nationalities, the basic national costumes of Koreans are no different from those of Han nationality.

Dietary customs

Koreans believe that rice is the staple food, mostly rice and rice. Drink soup every meal, especially miso soup. kimchi

Spicy cabbage is usually made by soaking cabbage in salt water for a few days, washing it, and then adding spices such as pepper, onion, garlic and ginger. If possible, you can also add apples and pears. And then hoard it and you can eat it after half a month. It can also be pickled with radish, mustard and English food.

Cold noodles, three-part starch and seven-part noodles are pressed. Cooked, fished out, cooled, and cooked with beef or chicken. Add licorice, pepper, pepper, ginger, monosodium glutamate and sweet and sour to make cold noodle soup. When eating, add palatable seasonings such as beef slices, shredded cucumber, sesame seeds and pepper noodles.

Dog meat is one of the favorite meats of Koreans. Besides weddings, funerals and celebrations, dog meat can be eaten in other seasons. But most of them kill dogs in dog days or when patients recover. When you kill, hang the dog, bleed on its hoof and shed its hair. Meat, skin and five zang-organs are made into soup, and meat is eaten cold with seasoning, which is delicious.

Korean drinking utensils have a unique style. Generally, there are two pots in one furnace. The pots are deep and wide at the bottom, and there is a special iron cover to facilitate braised rice, but cooking is inconvenient. Usually a pot of rice and a pot of soup. There is a pot of rice in the middle of the table, one spoon for each person and cold water. The utensils pay attention to hygiene, and women use jars to carry water (now they are gone).

Living custom

Multi-residential horsetail residence, built near the water source. The house is made of wood, the wall is made of mud, and the roof is tilted all around, covered with straw. Each room has four or five doors (also windows), and the indoor room is a kang. After entering the room, take off your shoes and sit cross-legged. In rural areas, a big cow is raised indoors in the east of the house, and Chu Jiu is used to drive cattle and pound rice in the hospital. In recent years, the Korean people have changed. There are more and more houses with brick structure, less and less interior design with national style, and everything is developing towards modernization.

Funeral custom

First, put the corpse head on the seven-star board and put it into the house to worship, and then make the shroud. Family members and close relatives wear mourning clothes, men wear mourning hats and women wear mourning rings. The coffin will last for three days, five days, seven days and nine days. Mourners bowed to the body and brought gifts. Before the funeral, the deceased was wiped and changed, and the body was tied with linen in three places and put into the coffin. At the time of burial, the family members carried the coffin of the deceased and buried it in the dug grave. The immediate family sacrificed the deceased for three years. In recent years, customs have changed, and deep burial and cremation have also appeared.

Etiquette custom

Korean etiquette is very strict. The younger generation must use honorifics when speaking to their elders; When colleagues meet for the first time, they should also use respectful words; When walking with elders, young people must walk behind them; The elders Lu Yu knows should make peace and make way; When dining, set a single table for the elderly, and the father and son have different seats. The daughter-in-law waited on him respectfully, and the old man could not eat until he had finished eating the whole family. Younger generations can't drink in front of their elders. If it is unavoidable during dinner, young people should raise their glasses and drink. Young people can't smoke in front of the old people, can't borrow the fire, and can't fight with the old people.

marriage customs

When young Korean men and women are engaged in the same job or study, they must first express their feelings to their old people, and then the man's parents will take their sons to the woman's house to propose marriage. If the woman's parents refuse to see her, it means that the marriage is not harmonious. If the old people of both sides meet, young men and women can participate, indicating that there is hope for success in marriage. If both parents agree, the young man kowtows to the woman's parents first, and then the young woman kowtows to the man's parents. Young men and women should also make it clear that they are willing to support the elderly on both sides. At this point, the marriage is settled.

After the engagement, choose an auspicious day. The man brought food to the woman's house, and the woman invited relatives and friends to drink together. As night fell, Fang walked out to play music. Dance together, regardless of gender or age. Only when the woman's parents leave home indicates that her daughter is about to leave home and get married.

Koreans don't have the bad habit of asking the man for property, but the man will buy some clothes and give what the girl likes as a pledge of engagement. At the wedding, both men and women prepared rich banquets. The man first prepares an ox cart with a new quilt on it. The groom, together with two or three bridesmaids, puts on a dress with red flowers on the chest and goes to the woman's house to pick up the bride. At the woman's house, the groom was first pushed into an empty room-there was a sumptuous banquet in the room, and the woman poured the groom three glasses of wine. Since then, the new ... >>

What are the eating habits of ordinary Koreans? They like to eat pickles!

What are the festivals in Korea? Living customs? Food culture? People in Xi 'an have always advocated etiquette and paid attention to festivals. On New Year's Day and festive days, the diet is more particular. All dishes and cakes should be decorated with shredded pepper, sliced eggs, shredded laver, shredded onion or pine nut rice and walnut kernel.

Influenced by the Han nationality and culture, Korean folk festivals include New Year's Day (Spring Festival), Shangyuan (Lantern Festival), Shangjia (March 3rd of the lunar calendar), Cold Food (Tomb-Sweeping Day), Lantern Festival (April 8th of the lunar calendar), Dragon Boat Festival (May 5th of the lunar calendar) and Liutou Festival (February 5th of the lunar calendar). Among them, New Year's Day, Shangyuan, Cold Food, Dragon Boat Festival and Autumn Evening are the main festivals. Koreans not only cook holiday meals, but also organize various games and sports activities for entertainment according to their own characteristics. For example, on New Year's Eve, Koreans celebrate in a unique way. Friends and relatives get together to celebrate the New Year and eat homemade cakes, rice wine and "Degu" cake soup. During the Spring Festival, in addition to singing and dancing, we also made a fire in the fields to drive away pests, and women carried out activities such as springboard and swinging. Tomb-Sweeping Day went to the grave to add soil; The Mid-Autumn Festival uses weeds and sacrifices to express grief for the deceased.

There are also three family festivals, namely, Catch the Week, Hui Jia Festival (60th birthday) and Hui Jia Festival (60th wedding anniversary). When the baby is one year old, please invite guests to celebrate his birthday. The last two days are festive days, and children, relatives and friends, and neighbors all give birthdays to the elderly. During these festivals, large banquets will be held to entertain guests. At this time, a cooked rooster should be put on the table first, and there should be a red tiger pepper in the rooster's mouth. The traditional dishes of the banquet are not only various, but also exquisite and gorgeous, and many foods should be made into birds and animals. Among all the ceremonial banquets, the "Huahua" banquet to congratulate the elderly on their 60th birthday is the most exquisite and grand.

The Korean people have a tradition of respecting the elderly since ancient times. The elderly are generally respected and given preferential treatment among the Korean people and have a high family and social status. They even designated August 15 as the festival for the elderly. To show respect for the elderly. Korean people have always attached great importance to children, and they hold a grand celebration every June 1 day. Koreans usually attach great importance to the cultivation of children and spend a lot of money on tutors to develop and cultivate children's intelligence.

On major festivals, Koreans often hold a variety of colorful entertainment activities. Folk entertainment occupies a unique position in the colorful cultural heritage of Korean nationality. There are as many as 300 kinds of activities, some of which are simple and suitable for all ages. Typical examples are swinging, springboard, wrestling and tug-of-war.

Who knows the origin of Korean food culture? It is said that the Korean peninsula has a history of 5000 years, but due to the lack of direct evidence, historians in China and Japan do not admit it. According to legend, the history of Korea can be traced back to the establishment of Dangen, who retired as a mountain god after ruling Korea 1500. This legend is recorded in the History of the Three Kingdoms. Primitive humans lived there. The Paleolithic Age of the Korean Peninsula began in 700,000 BC and entered the Bronze Age in 10 BC. In the 4th century BC, it entered the Iron Age. Historians in South Korea and North Korea suspect that Koreans were originally Altai people living in the northern continent of Asia, and then gradually moved to the northern part of the Korean Peninsula and evolved. Since the 4th century BC, slave countries have been formed in the north. In The Book of Songs, the earliest collection of poems in China, there is a poem that "there is a Lu in Nakata and a melon in the battlefield, which is the ancestor". Lu and melon are both vegetables, and "peeling" and "mash" mean curing processing. According to Xu Zhen's Shuo Wen Jie Zi, "pickles are pickles". It is recorded in the notes of Shangshu that "if you want to make soup, you can only eat salted plums", which shows that at the latest in the Wuding period of Shang Dynasty more than 3 100 years ago, working people in China could pickle plums with salt for cooking. It can be seen that kimchi in China should be earlier than the Book of Songs and should have originated in the Shang and Zhou Dynasties 365,438+000 years ago.

It can be inferred that kimchi originated in the late Shang Dynasty and early Zhou Dynasty. Korean culture is deeply influenced by China. /kloc-In the 3rd century, Koreans invented metal movable type printing. The first rain gauge in the world was invented in 144 1 year.

The eating habits of Koreans generally do not cook much at home.

Make some soup (usually miso soup, pickled vegetable soup, bean sprout soup, seaweed soup, all kinds of broth at home)

Make some pickles.

Generally, there are spicy cabbage, radish and wild vegetables, as well as many kinds of rice and pickles.

Corn flour, cold noodles

Noodle soup, glutinous rice, jiaozi and so on.

There are barbecues and kebabs.

What do you mean by drinking?

There seems to be a lot of tea in beer, soju, yellow wine and barley tea.

A comparison between Korean food culture and Han food culture? North Korea is mainly fresh and salty. Love to eat mixed vegetables and pickles! Compared with the Han nationality in China, China is one of the three great food kingdoms in the world. Sichuan cuisine, Shandong cuisine, Cantonese cuisine and Huaiyang cuisine are the most luxurious in China! Do all kinds of frying, frying, frying, mixing and stewing!

The introduction of Korean food culture can best reflect the life characteristics and quality of a nation. Korean food culture has its own distinctive features, not only in China, but also in the world. The "soup culture" of the Korean people is a must in the world. I don't know any other nation in the world who can play the "soup culture" so vividly as the Korean people. Whether in the countryside or in the city, whether it is a festive holiday or daily life, they have a special liking for soup and can't live without it for a moment. Dog broth, beef soup, pork soup, river fish soup, laver soup, bean curd soup, cake soup, cold noodle soup, soy sauce soup ... are all soy sauce soup, and because of the different types of sauces used, they can be divided into several kinds. Koreans like to soak rice in soup. It's normal for Korean families to be guests. Leftovers will appear in bowls and basins, but generally soup can't be kept. It is no exaggeration to say that without soup, especially miso soup, the life of Koreans is almost as unbearable as without the sun. Dog Broth is the representative work of Korean soup culture. Korean doctors believe that dogs * * * have the effects of warming the middle warmer, tonifying the kidney, caring skin and strengthening the body, especially in hot summer. It is a high courtesy for Koreans to entertain guests and offer a dog meat feast. It was not easy to kill a dog in the hard times of life in the past. It is often necessary to add water three or four times and cook it repeatedly. Nowadays, eating dog meat is a very common thing. According to rough statistics, the number of edible meat dogs in Yanbian area is about 300,000, while the number of local dogs is less than 6,543,800. Therefore, dog dealers have traveled all over the country, inside and outside the Great Wall. Of course, the autonomous prefecture authorities attach great importance to this contradiction between "big market and small industry" and have been effectively developing meat dog breeding.