1. Korean cooking is mainly characterized by barbecue, stew, and salad. In China, people often refer to eating Korean food as "Korean barbecue", while the "fried" that Chinese people like is called "fried" in Korea. Rarely seen. Although the Korean cooking method is relatively simple, its light, less oily, and spicy taste is very adaptable. This is one of the reasons why Korean cooking is so popular around the world. ?

2. Salad is a method often used in Korean cooking, and it can also be regarded as one of the characteristics of Korean cooking. In Korea, vegetables are generally not cooked over high heat, but mostly eaten raw, and the main method is "cold and dressed with salad". Add various seasonings to the chopped and blanched vegetables, mix well, and a Korean salad vegetable is ready.

In addition to cold vegetables, raw meat, raw fish and other animal raw materials are also commonly used for cold salad. For example, the dish of raw fish is to add seasonings to raw meat slices and sashimi and serve them with shredded radish. , pear shreds and other ingredients, and then add vinegar or hot sauce and mix it. ?

3. Koreans rarely use "MSG" in cooking. Savory condiments feature sauces. South Korea has a long history of making "sauce" and its skills are exquisite. Its fish and shrimp paste, soy sauce, hot sauce and miso are particularly outstanding. Korean food generally looks red and spicy, but it doesn't taste spicy because Korean chili sauce is not as spicy as we think, and even has a slight sweetness. ?

4. Hanjeongsik (Korean-style guest rice) - a traditional palace dish with a variety of side dishes on the table. Except for kimchi, chili powder is generally not added. The cooking methods such as steaming, roasting, blanching, and mixing are different from Korean kimchi such as pickled garlic, and miso soup. "Kuzurisaka", which is a wheat pancake wrapped with eight kinds of side dishes including meat and vegetables, and "Jinsenren", a hot pot made with meat, fish, vegetables, and mushrooms, are almost indispensable.

5. Kimchi - Korean kimchi has a long history, but the original kimchi was just to pickle vegetables with salt. During the 16th and 17th centuries, the introduction of chili peppers to Korea caused fundamental changes in the production of kimchi. Korean kimchi is divided into varieties: spicy cabbage, radish kimchi, radish kimchi, cucumber kimchi, etc.

In terms of eating methods, in addition to eating it directly, Korean kimchi can also be used as a filling to make hamburgers, sandwiches, pizza, sushi, dumplings, siomai, etc. Kimchi is also used as a material for food carving, and is made into various flowers, grass, insects, and fish to garnish food. It is said that there are no less than a thousand types of kimchi in Korea.