1. Korean cooking is characterized by barbecue, stew and cold salad. In China, people often call eating Korean food "Korean barbecue", but the "stir-fry" that China people like is rare in South Korea. Although the Korean cooking method is relatively simple, its light, oily and spicy taste has strong adaptability, which is one of the reasons why Korean cooking is so popular all over the world. ?

2. Cold salad is a commonly used method in Korean cooking, which can also be regarded as one of the characteristics of Korean cooking. In South Korea, vegetables are generally not cooked on fire, but mostly eaten raw, and the method is mainly "cold salad". Add all kinds of seasonings to the cut and scalded vegetables and mix well, and a Korean cold vegetable will be successful.

In addition to cold vegetables, raw meat, raw fish and other animal raw materials are also often used for cold dishes. For example, the dish of raw fish is made by adding seasoning to raw meat slices and sashimi, adding shredded radish, shredded pear and other ingredients, and then pouring vinegar sauce or hot sauce. ?

3. Koreans seldom use monosodium glutamate when cooking. Sauce is the characteristic of salty seasoning. South Korea's "sauce" has a long history and exquisite technology, especially its 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. ?

4. Han Ding food (Korean-style guest rice)-traditional palace cuisine, with all kinds of small dishes on the table, except kimchi, generally without Chili powder. Cooking methods such as steaming, roasting, scalding and mixing are different from kimchi such as pickled garlic and miso soup. It is almost essential to use wheat pancakes to wrap eight kinds of side dishes, such as meat and vegetables, and a "magic stove" made of meat, fish, vegetables and mushrooms.

5. Kimchi-Korean kimchi has a long history, but the original kimchi only used salt to pickle vegetables. During the period of 16 ~ 17 century, the introduction of pepper into Korea made the production of kimchi undergo fundamental changes. Korean kimchi is divided into: spicy cabbage, radish kimchi, radish kimchi, cucumber kimchi and so on.

In terms of eating methods, in addition to being eaten directly, kimchi can also be used as stuffing to make hamburgers, sandwiches, pizzas, sushi, dumplings, siu Shao, etc. Kimchi is also used as the material of food carving, and made into various flowers, grasses, insects and fish to decorate food. It is said that there are more than a thousand kinds of kimchi.