It's a long story to travel with a group in Korea this time. Several people ate a pot full of Chinese cabbage, tofu and bean sprouts. It took a long time to find a few pieces of meat. The key is that the meat is still a little fishy and not delicious. Finally, I found that the side dishes I sent were quite refreshing. However, the food with the group will definitely not be very good, so we decided to go to the streets of Korea to find food at night.
I ate too much in Korean barbecue shops such as Hanfu Palace and Hanna Mountain in China. I want to see what authentic Korean barbecue looks like. When they arrived at the store, they found that the meat in the Korean barbecue shop was actually preserved, and the original meat slices could not be found at all. Secondly, the marinade is not as delicious as the domestic marinade, and it tastes strange. After baking, they dipped in Korean-style sauce. The taste of the sauce is complicated, which is far from our cumin. And they ate a little and spent hundreds of dollars. The price is really not cheap.
Eating barbecue in Korea can't be separated from shochu, just as we can't eat barbecue without beer now. Although it is called shochu, it is really a drop in the bucket compared with the degree of "burning knife wine" in South Korea. The degree of this wine is generally within 20 degrees, while the degree of Chinese liquor is generally above 35 degrees. Usually, people with common sense of liquor know that if the degree of liquor is lower than 30 degrees, the aroma of liquor will hardly be stimulated, and some flocculent impurities will affect the clarity of liquor, which is also a fact. We China people want to drink Korean shochu, probably just like drinking refined water. It's a pity that it doesn't smell good.
I didn't eat very happily when I came out of the barbecue shop. I saw a fried rice cake on the side of the road, so I thought it should be crispy and delicious. I queued up to buy a fried rice cake, and after waiting for a long time, I felt that I couldn't swallow it at the first bite. This rice cake turned out to be hot and sour, not crisp outside, but full of hot and sour dipping sauce inside. Except that it is a little soft and waxy, it is far from our rice cake in other aspects.
I didn't eat the fried rice cake well. Try authentic Korean bibimbap again. This snack is very famous and should be delicious. However, there are more than 50 pieces of meat inside. All kinds of sauces occupy the whole pot, and the taste is salty and sour with a little spicy. It is also served with kimchi, which is often said. The taste is also very single, and I am not good at neutralizing the taste of food with spices. Personally, I think the obvious feature of Korean food is that it is salty and spicy to stimulate taste buds.
Personal summary: Korean Zhajiang Noodles and rice sausage in Korean food stalls are still edible, and the tastes of other dishes are basically sour, spicy, sweet or tasteless. This kind of food tastes like chewing wax in the mouth, and some pungent taste is too prominent, which is nothing like Chinese food. A simple dish can have a very rich and round taste, which may be related to national culture.
When traveling in South Korea, I found that Koreans treat people who speak Japanese, English and Chinese differently, and they are not as tolerant as China people, so we should make psychological preparations in advance.