Characteristics of Korean diet

Do you know the characteristics of Korean food? Qian Qian There are thousands of countries in the world, and each country has its own different eating habits and characteristics and tastes. Do you know what the dietary characteristics of Korea are? I collected some introductions about the characteristics of Korean food.

Characteristics of Korean diet 1 1. Cooking methods

The main features of Korean cooking are barbecue, stew and cold salad. In China, people often refer to eating Korean food as "Korean barbecue", while the "frying" that China people like is rare in South Korea. Although the Korean cooking method is relatively simple, its light, greasy and spicy taste has strong adaptability, which is one of the reasons why Korean cooking is so popular all over the world. Cold salad is a common method in Korean cuisine, and it is also one of the characteristics of Korean cuisine.

Second, seasoning

Koreans seldom use "monosodium glutamate" in cooking. Sauce is the characteristic of salty seasoning. South Korea's "sauce" has a long history and exquisite craftsmanship, especially fish and shrimp sauce, soy sauce, hot sauce and big sauce. Korean food generally looks red and spicy, but it is not spicy, because korean chili sauce is not as spicy as we thought, and even a little sweet.

Third, dishes.

During the period of 16 ~ 17 century, pepper was introduced into Korea, which made the production of kimchi undergo fundamental changes. Korean kimchi is divided into: spicy cabbage, radish kimchi, radish kimchi, cucumber kimchi and so on. Among Korean kimchi, wrapped kimchi is the most delicious, namely chestnuts, pears, dates, squid, octopus, shrimp, pine nuts and so on. It is all wrapped in Chinese cabbage and pickled, and its delicious taste can be imagined. In terms of eating methods, kimchi can be eaten directly, and can also be used as stuffing to make hamburgers, sandwiches, pizzas, sushi, jiaozi, steamed dumplings and so on. Kimchi is also used as a material for food carving, making various flowers, grasses, insects and fish to decorate food.

Characteristics of Korean food. Love to drink cold water.

Koreans do not have the habit of drinking boiled water, but drink raw water directly. The tap water in cities meets the standard of direct drinking, but in order to prevent the secondary pollution during the transportation of tap water and improve the taste of water quality, Koreans generally install water purifiers for direct drinking. Some people put drinking water in the refrigerator for a cooler taste, and even add ice cubes directly when drinking water.

Second, ice and fire are two worlds.

Koreans like exciting taste. Drinking cold water is not enough. There is a duet of ice and fire at dinner. The most typical thing is to drink cold shochu when eating barbecue and serve a bowl of cold noodles after eating barbecue. The most common Korean dish is a bowl of mala Tang with various cold dishes. Koreans will become addicted if you eat like this.

Third, eat cold food.

Chinese medicine avoids cold, but Korean food has no scruples. Kimchi, cold salad, iced drinks, raw vegetable leaves, raw seafood, raw beef, three meals a day all year round.

Therefore, Koreans pay special attention to the preservation of ingredients. Refrigerator is the most important household appliance in Korea. It not only has a large space, like a small frozen warehouse, but also has strong fresh-keeping ability, and vegetables are not easy to go bad after being put in for a month.

Koreans also invented a kimchi refrigerator for storing all kinds of cold dishes, which is very popular with housewives. The best-selling Korean Lekou fresh-keeping box is based on the actual living needs of Koreans to store kimchi.

Fourth, eat spicy food.

Chinese medicine is not spicy, and Koreans are not spicy. Whether it is a staple food or a side dish, a little red pepper powder will be put.

Even though the waiter was stressed not to put pepper, the dishes served on the table were more or less habitually put pepper or pepper. Koreans have been eating spicy kimchi since kindergarten, and their tongues are a little numb to the spicy taste. They think that things that are not spicy at all, such as bean paste, jiaozi and fish soup, are actually peppers.