Korean food characteristics

Do you know Korean food characteristics? There are thousands of countries in Qian Qian in the world, and each country has its own different eating habits and characteristics, with different tastes. Do you know what Korean eating characteristics are? I collected some introductions about the characteristics of Korean food. Korean food features 1

1. Cooking method

Korean cooking is characterized by barbecue, stew and cold salad. In China, people often call eating Korean food "Korean barbecue", but the "fried" 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. Cold salad is a common method used in Korean cooking, and it can also be regarded as one of the characteristics of Korean cooking.

second, seasoning

Koreans rarely use "monosodium glutamate" in 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 doesn't taste spicy, because Korean Chili sauce is not as spicy as we thought, and even a little sweet.

III. Cuisine

During the period of 16-17 century, the introduction of pepper into Korea brought about fundamental changes in the production of kimchi. 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, that is, chestnuts, pears, jujubes, squid, octopus, shrimp, pine nuts, etc. are wrapped in Chinese cabbage for pickling, and its delicious taste can be imagined. In terms of eating methods, in addition to being eaten directly, Korean kimchi can also be used as stuffing to make hamburgers, sandwiches, pizzas, sushi, dumplings, steamed dumplings and so on. Kimchi is also used as the material of food carving, and made into various flowers, grasses, insects and fish to decorate food. Korean food features 2

1. Love to drink cold water

Koreans don't have the habit of drinking boiled water, but drink raw water directly. Tap water in the city 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 and drink them directly. Some people put drinking water in the refrigerator for a cooler taste, and even add ice cubes directly when drinking water.

two days of ice and fire

Koreans like exciting taste, but drinking cold water is not enough. When eating, there is a duet of ice and fire. The most typical thing is that when eating barbecue, you should drink iced shochu, and after eating barbecue, you should serve a bowl of cold noodles. The most common Korean food is a bowl of hot and spicy soup, with all kinds of cold side dishes. If you eat like this, Koreans will be hooked.

Third, eat raw and cold food

Traditional Chinese medicine avoids raw and cold food, but there is no scruple in Korean food. Kimchi, cold salad, iced drinks, raw vegetable leaves, raw seafood, raw beef, three meals a day all year round.

Therefore, Korean people pay special attention to the preservation of raw materials. Refrigerator is the most important household appliance in Korea. It is not only large in 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 it for a month.

Koreans also invented a kimchi refrigerator which specially stores all kinds of cold dishes, which is very popular among housewives. The best-selling Korean Lekou fresh-keeping box is based on the actual life needs of Korean people to store kimchi.

Fourth, eat spicy food

Chinese doctors avoid spicy food, but Koreans are not unhappy with it. Whether it is a staple food or a side dish, a little red Chili powder will be put.

even though the waiter was emphasized not to put pepper, the dishes served on the table were more or less habitually put with 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 bean paste, jiaozi and fish broth, which are not spicy at all, are actually filled with Chili.