I have loved watching Korean dramas since I was a child. At that time, it was not very popular to be obsessed with Korean stars, and there were only a few famous Korean stars. The first Korean drama I watched - "What Is Love"? I vaguely remember that there were a lot of episodes, but the stars in it didn't seem to be very famous. Apart from the actors' beautiful costumes and looks, what attracted me most was that they appeared in large numbers in almost every episode. Some shots of the kitchen, modern kitchen utensils, dining tables with rich dishes, tableware with clear division of labor, pots, bowls, plates and spoons, even the heroine’s home clothes and aprons seem to be more attractive to me than the plot. Itself...

Now, when watching Korean dramas, I still like to see these details. The delicacies appearing in them are powerful enough for me.

South Korea is very attentive and devoted to the packaging of food culture, so much so that it has captured many people through Korean dramas. I am one of them.

I have always wanted to go to South Korea, not for plastic surgery or cosmetics, but for the authentic Korean food, rice cookers, tableware, and all kitchen-related supplies. All of this originated from I love cooking, and I love making delicious food, especially Korean food.

I like Korean food, firstly, it is spicy enough to suit my taste; secondly, it is delicious and delicious; thirdly, it is healthy enough; fourthly, it is cultured and stylish enough.

A long time ago, Korean agriculture was very developed, so carbohydrates such as rice and wheat were used as staple foods, and kimchi was made from various vegetables.

In records handed down from the 15th century, various materials such as radish, cucumber, eggplant, and bamboo shoots were added, and the colors became more diverse. In the 16th century, chili peppers were imported from Japan and became the seasoning for kimchi. Fish and shrimp paste also began to be used, achieving a harmony between taste and nutrition. In the 19th century, cabbage became the main ingredient of kimchi.

This development history is not only reflected in South Korea, but also in North Korea and the Yanbian Korean Autonomous Prefecture in China, forming a distinct Korean food culture.

Kimchi in South Korea is prepared using a mixed method, symbolizing the composition of the universe. It pays attention to the five colors and five flavors, sour, bitter, salty, spicy, and sweet. It connects the five colors of green, red, yellow, white, and black, which correspond to wood, fire, earth, gold, and water, so that it can supplement the lack of color in the staple food. Harmonious taste. Kimchi is rich in vitamin C, vitamin B, calcium, iron, phosphorus, etc. When eaten with rice, the nutrients will be absorbed in a balanced manner.

Therefore, it can be said that Korean food presents a kimchi culture, and kimchi is the soul and master of Korean food. Spicy cabbage is one of the most representative kimchi in South Korea. It is salty, spicy and slightly sour. It is nutritious and appetizing, can beautify the skin, and can reduce fat and age.

Korean food is very healthy. Most of it uses vegetables as raw materials, and there are also many fermented foods. Even when eating meat, it should be eaten with vegetables. In addition, in terms of production methods, Korean food basically does not involve frying. It generally uses steaming, boiling, stewing, and blanching, and the seasonings added are all natural, with no MSG, chicken essence, honey, etc. Maltose, fish and shrimp paste are the most commonly used condiments.

Korean food pays attention to nutritional combinations, color combinations, tableware combinations, and table culture. Under all these considerations, even if you eat a bowl of instant noodles at home, you will have a noble and colorful meal. Geer casserole, a plate of spicy cabbage, and a small round table. How many times have I seen the scene of eating instant noodles in Korean dramas, and my mouth watered. I couldn't help it, so I specially bought Shin Ramen and paired it with Mount Kumgang Spicy Cabbage. With a sentiment that only I can understand, but which may seem pretentious in the eyes of others, I also tasted the taste and culture of Korean food at home.

Perhaps, many people like to eat Korean food because of its taste and fashion, but what I like is its elegance and culture, and its exquisite attitude towards life. .

Even if it is instant noodles, you still need to have the style and taste of Shangri-La. Do you understand this?