Characteristics of Korean dietary lifestyle Characteristics of Korean dietary lifestyle Characteristics of Korean dietary lifestyle Korean dietary lifestyle has formed its own inherent national characteristics during its long process of formation and development.

In terms of dietary structure, rice is the main staple food, and other grains must be processed into dry rice for consumption.

In addition, soup is a must-have on the dinner table.

Among the non-staple foods, Koreans particularly like to eat wild vegetables, such as platycodon, bracken, water celery, adenophora, tea leaves, dandelions, tabby greens, etc.

Among the meat fish, beef, dog meat and pollack are the main ones.

Koreans also have the habit of drinking cold water. They rarely drink boiled water or tea like the Chinese.

Reflected in the way food is eaten, Koreans eat fish, meat, and vegetables, which are relatively light. Cold and raw dishes are the main processing methods, and chili is an essential seasoning in every dish.

Relatively speaking, Koreans don’t like stir-fries and stews very much.

Hanjeongsik (Korean-style guest rice) inherits the traditional flavor of palace cuisine in the Joseon Dynasty. Various side dishes are placed on the table. Except for kimchi, chili powder is generally not added.

There are different cooking methods such as steaming, roasting, blanching, and mixing.

There are many kinds of materials, seasonings and colors.

The recipes and prices of restaurants in the United States and Canada are also different, but almost all of them include "Kuzurisaka", which is a wheat pancake wrapped with eight kinds of side dishes such as meat and vegetables, and hot pot, which is stewed with meat, fish, vegetables, and mushrooms.

"Fairy Furnace".

Most of these restaurants are furnished with exquisite Korean traditional furniture, making you feel like you have entered a noble room in a high-rise mansion.

It is also attached in the grand hotel.

There are many restaurants across the country that specialize in Korean-style meals. It is best to call and make a reservation in advance. Lunch is relatively cheap.

Roast beef and grilled steak. The most popular among various types of barbecue are roast beef (thinly sliced ??beef marinated with seasonings and grilled) and grilled steak (marinated with seasonings and grilled on an iron plate).

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Both are served with lettuce, sesame leaves, etc. dipped in chili sauce or bean paste.

Sometimes 3-5 kinds of kimchi or side dishes are provided, and some restaurants require additional white rice and soup.

Restaurant signs often use Garden as the name.

You can taste it in ordinary Korean restaurants.

Braised pork ribs: After cooking the beef ribs or pork ribs, add the chopped onion, garlic, pear juice, sugar, pepper, sesame oil, soy sauce and other seasonings into the pot together with chestnuts, ginkgo, etc. and simmer over low heat. This is a traditional Korean dish.

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Because the meat is tender and light, it is very popular among foreigners.

There are two main types of cold noodles: "cold noodles" which are soupy and refreshing, and "cold noodles" which are spicy and seasoned with gochujang.

No matter the season, cold noodles are the most popular way to eat them after enjoying dishes like roast beef.

"Noodles" include Pyongyang-style cold noodles made from buckwheat, and Hamheung-style cold noodles made from potatoes.

The types vary from restaurant to restaurant. Most of the toppings on the noodles are meat, vegetables or boiled eggs. There are also restaurants that serve sashimi.

The noodles can be cut with scissors before eating.

Assorted vegetables are a special dish made at family gatherings. No special raw materials are needed. They can be processed according to the raw materials available at that time. Therefore, there are many names. Some are called mushroom assorted vegetables, some are called vermicelli assorted vegetables, and soybean sprout assorted vegetables.

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The specific method is to put oil on the pan and fry spinach, carrots, onions and beef respectively.

Then boil the vermicelli in boiling water, then pour it into cold water, then add oil, put it in a large container, add shredded eggs, soy sauce, white sugar and pepper and mix well.

Kimchi is one of the most representative foods in Korea.

Including Dacai kimchi, there are also Baiyuzhong kimchi.

The materials are mainly radish, cucumber and other vegetables.

Kimchi with chestnuts, pears, jujubes, squid, octopus, abalone, shrimp, pine nuts and other condiments is probably the most gorgeous type of kimchi.

In addition to vegetables, kimchi generally also contains onions, ginger, garlic, water celery, shrimp paste, etc. as seasonings, which is rich in nutrients.

You can taste kimchi anywhere in Korea. The best thing is that the taste is different in different regions and each has its own characteristics.

May as well try them one by one.