Women's clothing is the most distinctive and still deeply loved by people. Korean women's clothing can be divided into two types: upper and lower. Jackets (tops) are mostly made of satin or yarn, with bright colors and beautiful patterns. The skirt is very short, only to the chest, the cuffs are slightly thin, there are no buttons, and the two long colored belts in front are tied into a butterfly shape.
The bottom dress is a loose colored high-waist dress wrapped in two or three layers of underwear, which is more suitable. The way to wear it is to wear a skirt first and then a coat. In harmony with this kind of clothing, people usually wear white or sky-blue boat-shaped hook-nose rubber shoes, which are integrated with the clothing and show the beauty of curves. This kind of dress can only be seen in various festive festivals and grand events.
Koreans live in the north and engage in rice production, which directly affects the formation of their staple food habits. In the traditional Korean diet, rice and vegetables are the basic diet, and the dishes are usually spicy. In the daily diet, rice is generally the staple food, soup is the non-staple food, and there are various tastes. Koreans have always been vegetarians. They don't like greasy food. Their dietary characteristics can be summarized as spicy, cool and light.
Korean side dishes are very distinctive, with pickling and mixing as the main forms, especially the famous pickled side dishes, which are indispensable all year round. Koreans pay great attention to pickling, and every family has jars of different sizes to put kimchi. Pickled vegetables include cabbage, radish, cauliflower, cucumber, eggplant and kohlrabi, among which spicy cabbage is the most famous.
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There are many traditional Korean flavor foods, the most famous of which are cakes, cold noodles and pickles. To make a cake, glutinous rice is steamed into dough, sliced, sprinkled with bean flour, and added with dilute honey and sugar.
Cold noodles are made by adding starch and water to buckwheat noodles, mixing them into noodles, cooling them with cold water after cooking, and adding sesame oil, pepper, pickles, beef sauce and beef soup. It tastes cool and delicious. Kimchi is made by soaking Chinese cabbage for a few days, washing it, mixing it with pepper and sealing it in a vat. The longer the curing time, the more delicious the taste.
Koreans like to eat rice. They are good at cooking rice. They are very particular about using water and fire. The iron pot for cooking has a deep bottom, a closed mouth, a tight cover and even heating, and can hold one's breath. The cooked rice is soft and glutinous, and tastes pure. You can cook double-layer rice or multi-layer rice with different textures in one pot at a time. Various cakes made of rice flour, such as sliced cakes, loose cakes, steamed cakes, cakes and cold noodles, are also the daily staple foods of Koreans.
The common daily dishes of Koreans are "Bazhen cuisine" and "Jiangmuer" (miso soup). "Bazhen cuisine" is a dish made of eight raw materials: mung bean sprouts, soybean sprouts, tofu, dried tofu, vermicelli, platycodon grandiflorum, bracken and mushrooms through stewing, mixing, frying and frying. The main raw materials of miso soup are Chinese cabbage, autumn cabbage, Daxing cabbage and laver. Use sauce instead of salt and cook it with water.
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