Ask the introduction and conclusion of Korean food culture papers to be in Korean.

in Korea, the dishes and staple foods on the dining table are different according to different situations. In particular, children's one-year-old age, the elderly, marriage, and sacrifices are very rich. According to different staple foods, it is divided into porridge seats, noodles seats, banquets, tea seats and so on. The table for daily eating is called "rice bed" in Korea, and it is divided into 3, 5, 7, 9 and 12 plates according to the number of side dishes (plate is the method of calculating the number of side dishes, but does not include rice, soup and kimchi). Traditionally, only kings can enjoy the banquet on disc 12. Today, traditional banquets no longer appear on the daily table, and only special days can we see ceremonial banquets.

Chili sauce:

One of the unique sauces in Korea. Since ancient times, every household has made Chili sauce. Its raw materials are mainly starch, Chili powder, soybean powder, salt and water.

miso:

one of the traditional Korean sauces, it is an indispensable seasoning for Koreans. Soy sauce is made from soybeans. The representative diet made of miso is miso soup. Soy sauce soup is one of the most popular diets in Korea.

Types of Korean food:

Korean food is very distinctive, paying more attention to form and tableware, and all kinds of snacks are often placed on the table when eating. It is said that this is influenced by the way of dining in ancient palaces, and it has been passed down to this day. The taste characteristics of Korean food are fresh and salty. Representative ones are barbecue, cold noodles, accompanied rice, ginseng chicken soup and beef soup.

the staple food is white rice. Dishes include hot pot stewed with meat, fish, tofu and vegetables, kimchi with rich nutrition unique to Korea, and various side dishes mixed with Korean seasoning. Use spoons and chopsticks for tableware. The basic condiments of the restaurant are pepper and garlic, in addition, there are many different flavors of condiments. Therefore, in addition to spicy taste, Korean food also has unique color, fragrance and taste, which makes people salivate.

Cold noodles:

Korean cold noodles, like Korean dishes, rarely contain oil, which is quite different from Sichuan cold noodles in China. There are two forms of cold noodles: one is "water cold noodles" with soup, which is very refreshing. The second is "mixed cold noodles" with no soup and Chili sauce as seasoning. There are Pyongyang-style cold noodles by region, and buckwheat is the main material of "noodles"; Xianxing cold noodles, with potato as the main ingredient of starch. Most of the ingredients added to the cold noodles are meat, vegetables, or boiled eggs, and there are also restaurants where sashimi is placed. The length of cold noodles is amazing. When the waitress comes over with scissors, please don't be afraid. You don't need scissors to cut them short. I'm afraid it will be very difficult to eat. In addition, there is another variant of cold noodles-"warm noodles". As the name implies, soup is warm.

don't eat cold noodles suddenly, because if there is too little oil, you will soon feel hungry. After eating barbecue, eating a bowl of cold noodles will be very boring.

bibimbap:

Korean bibimbap is another feature of Korean cuisine, among which "stone bowl bibimbap" is a unique recipe in Korea. "Stone bowl bibimbap" is to put vegetables such as bean sprouts, meat, eggs (raw eggs) and various condiments on white rice, then put them in a hot stone bowl, add Korean Chili sauce, and eat them after stirring. It is not only delicious, but also unique in form. Because the stone bowl is very hot, there will be a layer of crispy rice at the bottom of the bowl. Don't throw it away, because there are many materials mixed, and crispy rice is even more delicious.

Rice:

The staple food of Korean cuisine, sometimes with barley, beans, chestnuts, corn or other cereals to improve its nutritional value.

Soups:

Soups are indispensable on Korean dining tables, and the main raw materials are wild vegetables, meat, fish, shellfish, laver and beef ribs.

porridge:

porridge is sometimes regarded as a special kind and sometimes as a nutritious food. The main materials are pine nuts, beans, pumpkins, fish, ginseng, chicken, wild vegetables, mushrooms, bean sprouts and so on.

ginseng chicken soup:

it's soup, but it's actually rice. It is made by stewing glutinous rice, jujube, garlic and ginseng in a broiler for a long time. When eating, add pepper and salty salt according to personal preference. Rich in nutrition, it can be called tonic. Suitable for China people's taste, because it contains ginseng, it is not suitable for regular consumption.

Fermented seafood:

It is mainly used when making hot pot with fish, shellfish, oyster yolk, fish eggs and internal organs. It tastes very salty and is very delicious. Sometimes pickles are added to make seasoning.

Cakes:

There are "mung bean cakes" made of mung beans and rice flour, "onion cakes" made of seafood and onions, and "potato cakes" made of mashed potatoes. When eating, you must touch the seasoning used for the synthesis of bud oil and soy sauce. Suitable for China people's taste.

Pancakes:

Cooking method: Mushrooms, pumpkins, fish fillets, oyster yellow and green peppers with minced meat are mixed with flour, then beaten with eggs and fried in a pot. There are also cake-shaped pancakes. When cooking, mix bean flour, flour or crushed potato flour, then add onions, pickles and sliced meat and fry them in a pot.

Stewing and cooking:

Stewing and cooking are similar, which means that seasoning and soy sauce are sprinkled on meat or fish, evenly spread and cooked on low fire. Stewed food also refers to steamed food.

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