Does Korea have its own food culture? South Korea's diet is characterized by high-protein food, more vegetables and fruits, preference for light taste, aversion to greasy feeling, and mainly cool and spicy taste buds. Koreans have been living on rice since ancient times. Cooking and baking are the main things, and most of them don't want to cook. Koreans like noodles, beef and mutton, chicken breast and mutton, but don't like steamed bread, pork and chicken. South Korea is located in the south of the Korean Peninsula in Northeast Asia, surrounded by mountains on three sides, bordering the Yellow Sea in the west, the Jiaodong Peninsula and the Korean Strait in the southeast, the Sea of Japan in the east and North Korea across the demilitarized zone of the 38th parallel.

What kind of Korean specialties are there? 1. Kimchi: Kimchi, one of the symbols of Korea, is an indispensable fermented food on the Korean table;

2, bibimbap: together with kimchi, it is included in the Korean diet bibimbap. As the largest traditional diet in Korea, white rice is mixed with fried lean meat and various vegetables, and then mixed with hot sauce or seasoning.

3. Intrauterine diet: it is the highest summary of Korean food culture, which has been repeatedly studied by first-class chefs after dozens of generations of secret recipes, integrating health and deliciousness;

4. Pork ribs: Among the meat foods and diets popular in Korea, charcoal barbecue, pork belly and pork ribs, pork ribs are the top food.

Kimchi, kimchi is one of the traditional Korean representative dishes and also a typical fermented food. Located in South Korea at high latitude, the winter is long, the climate is cold, and the growth and development season of vegetables and fruits is short. Every winter, Korean housewives have to prepare winter ingredients for their families in advance. Vegetables and fruits such as Chinese cabbage, cucumber and carrot are all preserved in late autumn, so every household has a lot of pickles in winter.

In addition to Chinese cabbage, various leafy vegetables, such as carrots, amaranth, green onions and cucumbers, can also be used as important raw materials for kimchi. According to different tastes, meat products or seafood can also be used as accessories. There are more than 100 kinds of pickles with different tastes and different production methods. Kimchi is also suitable for all kinds of dishes.

Barbecue on paper is a main dish in Korean cuisine. Paper barbecue mainly includes beef and mutton, beef tenderloin, steak, beef ribs, brisket, seafood, sashimi and so on. They are all delicious in Korean kebabs, especially roast beef tenderloin and roast steak, which are delicious and tender. Korean charcoal barbecue is different from China charcoal barbecue and Brazilian barbecue, and the eating method is very special.

When eating meat, it must be packaged with lettuce leaves or perilla leaves. Generally, you can spread the leaves in your hand, or fold the leaves of perilla leaves, sandwich a charcoal barbecue, sandwich a little white pepper, and add some radishes, pickles and rice casually. Finally, you can save the leaves and wrap them into a ball to eat. Fresh perilla leaves, skewers and Chili sauce make people experience the pleasure brought by special food.

Soy sauce soup began on the Korean peninsula, went up to the president of the United States and down to the common people. Be sure to eat at the usual table. Soy sauce soup often has a long history in the Korean peninsula, and it has developed to the whole world in contemporary society, not only because of the inertia force in life, but also because of its comprehensive nutrition, delicious taste, simple operation and simple raw materials.

Purple cabbage roll is a very common Korean dish, similar to sushi restaurant in Japanese cuisine, but much simpler. Seaweed wraps cooked rice, vegetables, fruits and meat. Korean purple vegetable rolls actually evolved from Japanese sushi restaurants. Japanese sushi restaurants were introduced to Japan from the coastal areas of China in the Yuan Dynasty in the 3rd century. Originally, the idle fish were just salted and then submerged with rice. When it is done, the fish and rice are served together. This is the predecessor of sushi cuisine today.