Kimchi is an inherent non-staple food and a unique vegetarian dish that Koreans like to eat since ancient times. It is a vegetable processed product with cabbage, radish and other vegetables as the main raw materials and pepper, onion, garlic, ginger, fruit and salt as the ingredients, which is fermented by lactic acid.
Soy sauce soup is an indispensable traditional dish on the daily table. Originated from the Korean peninsula, it has a long history in the Korean peninsula since ancient times. The main raw material of miso soup is miso. Isovaleraldehyde contained in soybean, the main raw material of miso, is a natural plant hormone.
Fried rice cakes are traditional New Year's special foods. There are many ways to make it. Different ways use different raw materials, and each one is delicious and nutritious.
Brief introduction of Korean nationality
In areas where Korean people live in compact communities, especially in Yanbian, agriculture, forestry, animal husbandry and by-product fishery have developed in an all-round way. Yanbian area is a famous hometown of rice in northern China and one of the main flue-cured tobacco producing areas in China. Koreans are famous for their singing and dancing.
Koreans usually take rice as their staple food and like to eat rice. Rice is well cooked and pays great attention to fire and water. The iron pot for cooking has a deep bottom, a closed mouth, a tight cover and even heating, and can hold one's breath. The prepared rice has soft particles and pure taste.
You can cook double-layer rice or multi-layer rice with different textures in one pot at a time. There are always delicacies on the dining table. Pheasants, rabbits, wild vegetables and yam in the mountains, kelp, whitebait and laver in the sea are all popular among Koreans.