There are various kinds of food in Korea, as Korea used to be an agrarian society. Therefore, rice has been the main staple food since ancient times. Recently, the Korean diet consists of a variety of vegetables, meat, and fish. There are various fermented preserved foods such as kimchi (fermented spicy cabbage), seafood paste (salted seafood), and soybean paste (fermented soybeans). They are known for their nutritional value and special flavor. The Korean table setting is characterized by the fact that all the food is served at the same time. The number of traditional dishes is three for the poor, twelve for the royal family, etc. The number of dishes served at the table varies according to the type of noodle or meat. Compared to China and Japan. Korean food is served with soup. The practical use of the rice spoon is more frequent in Korea.

Types of Traditional Korean Diet

1. Rice and Congee

Rice is the staple food of Korean diet and most people eat rice with cabbage. Beans, chestnuts, sorghum, red beans, barley, and grains are sometimes added for nutrition. Porridge is a diet with high nutritional value. There are many kinds of porridge, including adding rice, red beans, pumpkin, abalone, ginseng, vegetables, chicken, mushrooms, soybean teeth, etc. made.

2. Soup

Soup is the food that is served at the time of the meal. The type of soup varies according to vegetables, meat, shellfish, seaweed, beef bones, etc.

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3. Casseroles

Casseroles are similar to soups but thicker. The most distinctive casseroles are the largest sauce casseroles. Casseroles have a spicier flavor and are cooked in the casserole and served while still hot.

4. Smoked and stewed foods

Smoked and stewed foods are similar to vegetables flavored with soy sauce. Smoked and stewed foods are prepared over low heat.

5. Mixed vegetables

Mixed vegetables are made by adding salt, soy sauce, pepper salt, sesame oil, garlic, and onion and then blanching or stir-frying them.

6. Marinated seafood (salted seafood)

Marinated seafood is a particularly salty food made from fermented fish, oysters, shrimp, fish roe, and fish offal. Pickled seafood can be used as a dish. It can also be used as a seasoning in pickles.

7. Yakiniku

Yakiniku is made by grilling meat over charcoal. Grilled food is represented by grilled meat and ribs, and fish can also be grilled in this way.

8. Pancakes

Pancakes are made by combining mushrooms, squash, dried fish, oysters, green peppers, and meat with salt and pepper. They are made by mixing flour and eggs and then frying them to make a pancake-like food.

9. Dumpling

Dumplings are made of meat, mushrooms, squash, mung bean sprouts, pork, etc., which are twisted into a dough.

This is a spicy dish that combines the richness and flavor of Chinese meat with the juiciness of Japanese fish. It is generally divided into home-style dishes and banquet dishes, each with its own flavor. Taste spicy color fresh, material more real, sour, spicy, sweet, bitter, salty five flavors side by side, green, white, red, yellow, black five colors pleasing to the eye. Kimchi, stone hot pot, Korean barbecue, ginseng stewed chicken are the most characteristic dishes.

Korean specialties

Roasted meat (roast beef)

Roasted meat, roast beef is transformed from pulse-roasted, blood-under-mai-roasted. Roasted means skewered on a stick, but the beef is not skewered on a stick, but grilled on a grill. Grilling is done by cutting tender and tasty beef tenderloin or beef intercostal meat into thin slices with condiments, then placing a grill over charcoal and grilling the beef on top.

When entertaining foreign guests, a stir-fry of blanched matsutake mushrooms, asparagus, and pinto beans is attached.

Peas differ from beans in that they are rich in vitamin C and supplement the vitamins deficient in meat dishes.

Stewed Makgeolli

Stewed Makgeolli is a colorful and aromatic dish that is made by marking out the stripes on the Makgeolli, seasoning it with salt, pepper, and sake, putting the shredded beef into the stripes, and garnishing the top with an egg, shiitake mushrooms, and chrysanthemums.

The white meat fish with a light flavor is traditionally used for weddings and other celebrations. It is rich in protein and low in fat instead, and consists of fatty acids, making it excellent nutritious food.

Miso soup with rice

Hanseong's famous miso soup with rice has a long history. It is rumored that Emperor Heonjong (1834-1849) also ate it. The rice in miso soup was boiled in a cauldron in the market restaurant on the market day over a fire made of split wood. After traveling for dozens of miles, the market-goers would be relieved of their fatigue immediately by drinking a few cups of maguro (Korean rice wine) with the miso soup and rice.

Miso kimchi is a dish in which beef and radish are boiled, cut into slices and seasoned, and eaten with the seasoned meat, radish, ferns, orange stems, and soybean sprouts in a soup of rice.

You can put beef or chicken soup, you can also put noodles to eat. In order to get rid of the stink, you can put the tonic carve you (a kind of seasoning to get rid of the smell) simmering and then take it out. You can also add parsley sticks, celery, onions, carrots, and then remove them from the soup. Fiddleheads can be left out depending on personal preference.

Parsley contains a lot of fiber and is a food rich in iron and vitamin B2, which has the effect of removing phlegm. Therefore, it is used in Chinese medicine for the treatment of respiratory diseases.

Bull mash soup

Legend has it that when King Sejong was plowing in the first farmland, it suddenly rained heavily and he couldn't move a step and was very hungry, so he killed a cow and cooked the beef, put onions only, and then drank it after seasoning it with salt. From then on, this soup was called beef soup. Beef, cartilage, and bones are used to make the soup, and the meat is cut into slices and seasoned with green onions, pepper, and salt. Because the tail puts a lot of bones in the soup, the color gray.

To get rid of the smell, you can put a tonic (a seasoning to get rid of the smell) and then take it out, or you can put celery, celery, carrots, onions, and take it out. Eat rice or noodles in the soup.

The kimchi with chunks of radish eaten while drinking minced beef soup has the effect of removing odors and aiding digestion.

Stewed Oxtail Soup

Simmer the oxtail over a moderate heat, remove it, and season it with salt, pepper, green onions, garlic, and clear sauce, then put it in and simmer it again. Prepare salt, pepper and chopped green onions separately.

In order to get rid of the smell of oxtail, put bay leaves, celery, parsley, carrots and onions to simmer and remove.

Celery used for deodorization is rich in fiber and has the effect of replenishing vitamins and inorganic substances while removing the greasy taste.

Eboshi chicken soup

Eboshi chicken soup is a nutritious diet suitable for the summer season, made from the cold broth of boiled large chicks seasoned with ground sesame seeds and topped with chicken, vegetables, meatballs, fungus and eggs.

Chicken is low in fat, high in protein and rich in unsaturated fatty acids.

Jujube porridge

Jujube porridge is a porridge made from boiled jujubes and soaked rice, each ground into a surface with water.

Stewed Rice Cake

Stewed Rice Cake is a stew made by boiling beef, tearing it apart and adding condiments, then simmering it in broth with white rice cakes, and adding carrots and mushrooms, onions, watercress, ginkgo nuts, chestnuts, and pine nuts.

Carrots are rich in carotenoids, have the same effect as vitamin A, and anti-cancer effect, is rich in inorganic and vitamin-rich food.