Does Korea have its own food culture? Korean diet is characterized by high protein food, more vegetables and fruits, preference for light taste, aversion to greasy feeling, dominated by cool and spicy taste buds. Koreans have been living on rice since ancient times. Cooking and baking are the main dishes, and most people don't want to cook. Koreans like noodles, beef and mutton, chicken breast and mutton, but they don't like steamed bread, pork and chicken. South Korea is located in the south of the Korean Peninsula in Northeast Asia, surrounded by mountains on three sides, bordering the Yellow Sea in the west, the Jiaodong Peninsula in the southeast, the Korean Strait in the east, the Sea of Japan in the east, and the demilitarized zone across the 38th parallel with North Korea.

What kind of Korean specialties are there? 1. Kimchi: Kimchi is one of the symbols of Korea and an indispensable fermented food on the Korean table;

2, bibimbap: It is included in the Korean diet bibimbap together with kimchi. As the largest traditional diet in Korea, it is mixed with fried lean meat and various vegetables on white rice and mixed with hot sauce or seasoning.

3. Intrauterine diet: it is the highest summary of Korean food culture by the first-class chefs who have repeatedly studied the secret recipes for dozens of generations, integrating health and delicacy;

4. Pork ribs: Charcoal barbecue, pork belly and pork ribs are the top foods in Korean popular meat foods and diets.

Kimchi Kimchi is one of the representatives of traditional Korean dishes, and it is also a typical fermented food. South Korea, located at high latitudes, has a long winter, a cold climate and a short growth and development season for vegetables and fruits. Every winter, Korean housewives must prepare winter ingredients for their families in advance. Vegetables and fruits such as Chinese cabbage, cucumber and carrot are preserved in late autumn, so there are many pickles in every household in winter.

In addition to Chinese cabbage, various leafy vegetables, such as carrots, amaranth, green onions and cucumbers, can also be used as important raw materials for kimchi. For different tastes, you can also use meat products or seafood as accessories. There are more than 100 kinds of pickles with different tastes and different production methods. Kimchi is also suitable for all kinds of dishes.

Barbecue on paper is a main dish in Korean cuisine. Paper barbecue mainly includes beef and mutton, beef tenderloin, steak, beef ribs, brisket, seafood, sashimi and so on. They are all delicious in Korean kebabs, especially roast beef tenderloin and roast steak, which are delicious and tender. Korean charcoal barbecue is different from China charcoal barbecue and Brazilian barbecue, and its eating method is very special.

When eating meat, you must wrap it with lettuce leaves or perilla leaves. Generally, you can spread the leaves in your hand, or fold the leaves of perilla leaves, sandwich a charcoal barbecue, sandwich a little white pepper, and add some radishes, pickles and rice casually. Finally, you can also save the leaves and eat them in a ball. Fresh perilla leaves, skewers and Chili sauce make people experience the pleasure brought by special food.

Soy sauce soup began on the Korean peninsula, went up to the president of the United States and down to the common people. Be sure to eat at the usual table. Soy sauce soup often has a long history in the Korean peninsula from ancient times to the present, and it has developed to the whole world in contemporary society not only because of the inertia force in life, but also because of its comprehensive nutrition, delicious taste, simple operation and simple raw materials.

Purple vegetable roll is a very common Korean dish, which is very similar to sushi restaurant in Japanese cuisine, but much simpler. Seaweed is wrapped in cooked rice, vegetables, fruits and meat. Korean purple vegetable rolls actually evolved from Japanese sushi restaurants. Japanese sushi restaurants spread from the coastal areas of China to Japan in the Yuan Dynasty in the 3rd century. Originally, the idle fish was just salted and then soaked in rice. When the fish and rice are cooked, take them away together. This is the predecessor of sushi cuisine today.