Special flavor---da cake is a famous traditional flavor food of the Korean people, which is indispensable on important and festive days. Because it is made by putting glutinous rice in a trough and beating it with a wooden hammer, it is called "Da Cake". Dagao is not only used for eating by oneself or entertaining guests, but also as gifts among relatives and friends. At the same time, dagao also has the function of protecting bonds. A Korean saying goes, "Eating dagao in summer is like eating ginseng."
Jimchi
Kimchi is also called spicy cabbage, and it is called "Jimchi" in Korean. Korean spicy cabbage is a food that has been passed down from generation to generation by the Korean people. Among the Korean families in Jilin Province, spicy cabbage is indispensable whether they have simple meals or fine wines and delicacies. Without this delicious side dish, there will always be I feel a little lacking.
When late autumn comes, it is the season for Korean families to pickle spicy cabbage. Housewives help each other, exchange preparation methods with each other, and are busy as happily as a festival. Pickling delicious spicy cabbage is not an easy task and requires a lot of effort.
The method and process of pickling:
First, select cabbage of appropriate size, remove the hard root vegetables and soil, wash them with water, put them into a tank, and use 110 salt water Soak it for about a day and a half, take it out after three days, wash it with water and dry it.
The second is to prepare the seasoning. Proper seasoning is the key to pickled spicy cabbage. The main seasonings are "three spicy", namely chili, garlic, and ginger. Calculated based on 50 kilograms of cabbage, the seasoning ratio is 0.3 kilograms of chili noodles, 1 kilogram of garlic paste, appropriate amount of ginger, 0.25 kilograms of white pears, apple pears, and green radish shreds. If possible, add some MSG, apples and shrimps, and the taste will be better. More delicious.
The third is to spread the seasoning evenly into the cabbage layer by layer according to the layers of the cabbage leaves from the inside out, rub it evenly with your hands, then put it into the jar, press a stone on top, and place it. It is best to put it in a vegetable kiln in a cool and low-temperature place. It can be eaten after half a month.
Korean folk customs
The Korean people are not only good at singing and dancing, and love music, but they also pay attention to clothing and appearance.
The Korean people are very tidy and like to wear plain clothes in history, so they are known as the "white nation". The most distinctive feature of their clothing is that it has slanted lapels, no buttons, and is knotted with long cloth ribbons.
Korean costumes vary slightly depending on age and gender. Korean men's trousers are quite fat in the legs and crotch. They are most suitable for sitting cross-legged and tied with ribbons on the trousers. They also like to wear a colored waistcoat with buttons on their tops. They also wear a robe when going out to visit friends. The diagonal placket of the coat is trimmed with white cloth. This decoration is not only very beautiful, but also can be removed and washed frequently. The colors of the clothes are generally the same. Most of the clothes and trousers are white, but some are gray, jade, etc.
Korean women’s clothing includes skirts and coats. Skirts are generally divided into two types: wrap skirts and tube skirts. Old women like to wear white dresses and wrap their heads with white velvet cloth. In winter, when the weather is cold, they also wear a very warm waistcoat. This kind of waistcoat is made of fur lining, colorful silk and satin, and is carefully sewn. Middle-aged women often wear skirts. This kind of skirt is wrapped around the body with a wide skirt and tied at the waist with a wide belt. The hem of the skirt has many small pleats, reaches to the heels, and is a bifurcated skirt. When wearing it, after wrapping the lower body once, lift up one end of the skirt and tuck it into the belt. The tube skirt is a sewn tube skirt with many fine pleats at the waist and a small vest made of white cloth attached to the top. The front chest opening is fastened with buttons, and it is very convenient to put it on from the head up. If the tube skirt is used as a dress or outdoor wear, the hem of the skirt will be very long. It looks luxurious and generous. The tube skirts usually worn are very short, with the longest length only reaching the knees. This is mainly to facilitate labor and housework. The styles of women's jackets and men's jackets are basically the same, but the lines of women's jackets are soft and curvy. The collar is slightly rounded, and the skirt and hem are curved. The color and pattern of the coat material are gorgeous and beautiful. The cuffs, collar and hem are all decorated with wide edges of different colors, which is both elegant and beautiful. The coats are often close-fitting, and the sleeves are fat and long, making them look particularly plump when worn. Korean women like to wear green jackets and red skirts.
In the past, Korean men’s hats were mainly black hats. The part of the black hat on the top of the head is cylindrical, and the brim is very wide to block the sun. Women also wear black hats, most of which are painted with beautiful flowers and birds, but the most common ones are headscarves.
Korean ornaments can be roughly divided into headdresses and waistbands. Headwear mainly includes hairbands, hairpins, hairpins, etc. Women use more headdresses than men, and they are very ornate. Waist accessories include belts, purses, makeup knives, playthings, etc., many of which are exquisite crafts.
The Koreans used to live in mountainous coastal areas, so "mountain delicacies" and "sea food" accounted for a large proportion in their diet. Rice (rice) is the staple food in the daily diet. When cooking, it is stewed in an iron pot. The iron pot is well sealed, and the stewed rice is sweet and soft. Non-staple food is mostly soup, sauce, pickles, kimchi (spicy cabbage), etc. Korean salty and spicy dishes, cold noodles, and dog meat soup are the three unique flavors of the national diet.
Rice
Rice is an essential staple food for three meals a day. Covered cast iron pots are used for cooking.
Nowadays, with the changes in living environment, most Korean families living in heated buildings also use rice cookers.
Jimchi
Kimchi is also called spicy cabbage, and it is called "Jimchi" in Korean. Korean spicy cabbage is a food that has been passed down from generation to generation by the Korean people. Among the Korean families in Jilin Province, spicy cabbage is indispensable whether they have simple meals or fine wines and delicacies. Without this delicious side dish, there will always be I feel a little lacking.
When late autumn comes, it is the season for Korean families to pickle spicy cabbage. Housewives help each other, exchange preparation methods with each other, and are busy as happily as a festival. Pickling delicious spicy cabbage is not an easy task and requires a lot of effort.
The method and process of pickling:
First, select cabbage of appropriate size, remove the hard root vegetables and soil, wash them with water, put them into a tank, and use 110 salt water Soak it for about a day and a half, take it out after three days, wash it with water and dry it.
The second is to prepare the seasoning. Proper seasoning is the key to pickled spicy cabbage. The main seasonings are "three spicy", namely chili, garlic, and ginger. Calculated based on 50 kilograms of cabbage, the seasoning ratio is 0.3 kilograms of chili noodles, 1 kilogram of garlic paste, appropriate amount of ginger, 0.25 kilograms of white pears, apple pears, and green radish shreds. If possible, add some MSG, apples and shrimps, and the taste will be better. More delicious.
The third is to spread the seasoning evenly into the cabbage layer by layer according to the layers of the cabbage leaves from the inside out, rub it evenly with your hands, then put it into the jar, press a stone on top, and place it. It is best to put it in a vegetable kiln in a cool and low-temperature place. After half a month, cold noodles
Cold noodles, a famous Korean snack, have a unique taste, sweet, spicy and refreshing, cool and not greasy, and are deeply loved. People love it.
The preparation of cold noodles is more complicated. Buckwheat flour, flour, starch, etc. must be mixed evenly in appropriate proportions, pressed into thin noodles, and soup made with refined beef or chicken. When making soup, be sure to skim off the oil after the soup has cooled. After the noodles are cooked in the pot, put them in a large bowl. Top them with sesame oil, pepper noodles, chili noodles, monosodium glutamate and other seasonings, pour the broth over them, and then add beef slices, shredded eggs or boiled eggs cut into slices. , apple slices or pear slices, they taste particularly appetizing and refreshing.
Since ancient times, the Korean people have had the custom of eating cold noodles at noon on the fourth day of the first lunar month. It is said that if you eat long cold noodles on this day, you will live a long life, so cold noodles are also called " Longevity Noodles”. There is also a touching legend about eating longevity noodles on the fourth day of the first lunar month.
It is said that the seven fairies of the Jade Emperor were tired of the lonely life in the sky, so they secretly floated down to Tianchi in Changbai Mountain without telling the Jade Emperor. They had fun playing in the water and lived a happy life. On the fourth day of the first lunar month, when the youngest fairy was taking a shower, she suddenly found a scholar in white approaching and hurriedly took off her clothes to hide. At this moment, a big bird suddenly fell from the sky and took away the fairy's clothes. The fairy was so ashamed that she wanted to hide back in the water. Soon after, I saw the scholar in white nocking an arrow and shooting. The big bird was startled, dropped its clothes and spread its wings and ran away, but the clothes fell on the fairy without any bias. As a result, the scholar in white became the guest of the seven fairies. They carefully prepared cold noodles and asked the scholar to taste them. The scholar had never eaten such delicious noodles, so he asked the fairies for instructions on how to make noodles. After coming down the mountain, he copied the noodles and passed them on to his descendants. The scholar lived to a very old age and had many descendants. The cold noodles passed down from him were called "longevity noodles". Therefore, eating "longevity noodles" on the fourth day of the first lunar month every year has become a traditional custom of the Korean people.
Ready to eat.
4. Dog meat soup
Soup is the most indispensable part of Korean diet, and dog meat soup is often their first choice. Dog meat is rich in protein, low in fat, and has nourishing and health-care effects on the human body. The dog meat soup is milky white, add seasonings and it is ready to eat. Seasoning is the key to determining whether the soup is delicious. Put chili powder, coriander, soy sauce, salt, leek flowers, green onions, ginger, garlic, etc. into a small pot, add fat dog meat and boil it into juice, add it to the soup and it will be extremely delicious.