Side Dish
Korean food? Different from other cuisines, it has many side dishes (dishes) that are served at meals. The number of side dishes can range from 2 to 12, but there are at least a few meals a day.
Therefore, when you eat in a Korean restaurant, your various side dishes will be delivered to you in a small bowl before the meal, which can be any vegetables, meat and seafood, prepared in any way. Korean food is served at the same time, so there is no separate dish like western food.
basic knowledge
Rice is the pillar of almost everyone? Korean food. In rare cases, noodles will replace rice, but most of the time, everyone will eat a bowl of rice when eating. Usually, everyone will have their own bowl of soup or stew. Side dishes and main courses (which can be meat, seafood or tofu) are served in the middle of the table in a family way. Sometimes a large pot of stew will replace the main course and be served on the table in a family way.
Common ingredients
For thousands of years, Koreans have perfected the art of preserving food, so many side dishes have been pickled, salted or fermented, and many of them are spicy.
Kimchi is a famous spicy cabbage in Korea. There are more than 100 different vegetables, including some vegetables that are not spicy. Nevertheless. Korean stew? The soup is very hot (almost boiling), and many side dishes are cold or room temperature.
Korea is a peninsula, so Koreans eat a lot of seafood, although meat has become very popular in the past 50 years or so.
The most commonly used spices and sauces in Korean cuisine are sesame oil, kochujang, kochukaru, soybean sauce, soy sauce, garlic, ginger and green onions. Therefore, many Korean dishes are rich in flavor, delicious and full of flavor.
trifle
Everything, including meat and poultry, is cut into bite-sized pieces, so there is no need for knives. Koreans are also good at it? With chopsticks? Therefore, if the meat is too big or a whole grilled fish is provided, it can be separated with chopsticks. Many Korean meat dishes are fresh meat cooked or marinated for a long time. Korean food is traditionally eaten with stainless steel chopsticks and stainless steel spoons. Traditionally, people eat at low tables and sit on the floor.
Some Korean cooking history
Korean cuisine has always been influenced by its geography (peninsula), climate (hot and humid summer and very cold winter), neighboring countries China and Japan, and Japanese occupation from 19 10- 1945. As the Portuguese introduced c hili peppers to Korea in the17th century, European businessmen also had an influence on this dish. By the18th century, peppers had been widely used in Korean cuisine.
Whether you plan to eat in a Korean restaurant, go to Korea or cook Korean food at home, the introduction of Korean food will provide you with all the basic knowledge you need.
side dish
Korean food stands out from other dishes and is eaten with various meals. The number of side dishes can be between 2 and 12, but there are at least a few meals a day.
So when you eat in a Korean restaurant, your various side dishes will arrive before your small bowl of rice, from vegetables to meat and seafood prepared in any way. Korean food is served at the same time, so there is no separate dish for western food.
main course
Rice is the main course of almost every Korean dish. In rare cases, noodles will replace rice, but most of the time, everyone has a meal. Usually, everyone will also have their own bowl of soup or stew. In meat, the side dishes of seafood or tofu and the main course or dishes are placed in the middle of the table with family flavor. Sometimes, a big stew will replace the main course and provide a family flavor at the table.
Common ingredients
For thousands of years, Koreans have perfected the art of preserving food, so many side dishes are pickled, pickled or fermented, and many of them are spicy.
South Korea's famous spicy cabbage kimchi has different kinds of different vegetables, including some vegetables that are not spicy. Although Korean stews and soups are very hot (almost boiling), many side dishes are cold or at room temperature.
Korea is a peninsula, so Koreans eat a lot of seafood, although meat has become very popular in the past 50 years.
The most commonly used spices and sauces in Korean cuisine are sesame oil, kochujang, kochukaru, daenjang, soy sauce, garlic, ginger and soy sauce. Onions. Therefore, Korean cuisine is very strong, delicious and bold.
other
Everything, including meat and poultry, is cut into small pieces, so there is no need for knives. Koreans are also good at using chopsticks. If the meat is too big or a whole grilled fish can be separated with chopsticks. Many Korean meat dishes have been stewed or marinated for a long time. Traditionally, eating Korean food with stainless steel chopsticks and stainless steel spoons is usually sitting on a low table on the floor.
Some Korean cooking history
From 19 10 to 1945, Korean cuisine, neighboring China, Japan and the geography (peninsula) and climate (hot, humid summer and very cold winter) occupied by Japan were affected. European businessmen also introduced peppers to Korea with Portugal in the17th century, which had an impact on food. By the18th century, peppers had been widely used in Korean cuisine.