Characteristics of Korean food culture

Different places in China have different customs. What about South Korea not far from our country? How much do you know about their cultural customs and eating habits?

Then, let's take a look at Korean food culture with me!

Korea's climate and soil are very suitable for developing agriculture. As early as the Neolithic Age, miscellaneous grains were planted and rice was popularized. Therefore, grain is the center of Korean food culture. Korean food is also divided into main and non-staple foods. The staple food is similar to that in northern China, mainly rice; Non-staple foods are mainly soup, miso soup, pickles, sauces, and foods made of meat, dried fish, vegetables and seaweed. This way of eating can not only balance the intake of various foods, but also achieve the goal of balanced nutrition. Korean food is healthy and delicious with obvious characteristics.

I. Characteristics of Korean Diet The characteristics of Korean diet are as follows:

(1) pickles. There are many kinds of pickles. Recently, kimchi, which has always dominated Korean tastes, is going to the world and conquering the tastes of many people in the world. It is said that the export volume of kimchi is the first in the world. This is because the scientific nature of kimchi production and preservation has been verified, and people realize that kimchi is a healthy food. On March 24th, 2005, American Health Magazine listed Korean kimchi as one of the top five healthy foods in the world.

Kimchi is an indispensable non-staple food for Koreans. Although they are all called kimchi, there are actually many kinds of kimchi. There are Chinese cabbage kimchi, radish kimchi, Korean radish kimchi, packaged kimchi, total radish kimchi, radish diced kimchi, soup kimchi, cold radish soup kimchi, green onion kimchi, bitter kimchi and so on. In Korea in the past, it was said that a woman who could not pickle 36 kinds of sauces and pickles could not find her husband's family. In addition, there are various seasonal vegetables such as green garlic, radish and tender perilla leaves pickled with soy sauce or salt, as well as fish and shrimp sauce fermented by fish and shrimp. It can be said that Korea is an out-and-out fermented food kingdom.

Koreans not only regard kimchi as a non-staple food, but also make it into hamburgers, sandwiches, pizzas, sushi, jiaozi and steamed dumplings. Kimchi is skillfully made into various fish-shaped, animal-shaped, plant-shaped and flower-shaped snack decorations with its various raw material shapes and colors. The raw materials of kimchi are octopus, sea cucumber, shrimp and crab, as well as various fruits, leaves and ginseng. Counting, there are more than 1000 kinds of kimchi. These local and foreign foods are also very popular with Koreans.

(2) Jianggang culture. In Korea, Chili sauce and soy sauce are the most important food accessories on the table, which contain the secret of healthy eating in Korea. Soy sauce is rich in protein and vegetable fat, and also contains a lot of vitamins that can eliminate cholesterol. Speaking of Korean sauces, there are not only soy sauce, soybean sauce mixed with some cereal flour for short-term fermentation, mo sauce mixed with Chili powder and soybean sauce powder for short-term fermentation, green jam mixed with soybeans for short-term rapid fermentation, and so on. In addition, nine times out of ten, the soups and stews that Koreans like to eat are seasoned with soy sauce and Chili sauce. In Korea, I'm afraid it's hard to find dishes that are not seasoned with soy sauce.