1) daily diet

Korea has a rich diet. Korea is a traditional agricultural country, with rice as its staple food since ancient times. Each place has its own unique ingredients and cooking methods. Especially kimchi, soybean sauce (fermented soybean) and so on. Fermented and pickled foods are more developed. These foods are welcomed by countries all over the world. Rice is the staple food of Koreans. The dishes mainly include soup based on soup and casserole stewed with thick soup. In addition, there are mixed vegetables made of meat and vegetables (salt, soy sauce, salt and pepper, sesame oil, garlic and onion need to be added to the mixed vegetables) and seafood sauce (pickled seafood). These dishes often appear on Korean tables. The main cooking methods of Korean food are roasting, frying, boiling and steaming.

Korean food is characterized by seasoning. Soy sauce, onion, garlic, sesame salt, sesame oil, pepper and Chili powder should be added to most Korean dishes.

Kimchi Kimchi is a unique fermented food in Korea. Koreans cannot eat without kimchi. The main material of kimchi is Chinese cabbage. When making, Chinese cabbage is soaked in many seasonings (Chili powder, garlic, ginger, onion and radish, etc.). In order to ensure the preservation and maturity of the product, it must be kept at low temperature.

Delicious kimchi must be stored at a certain temperature and then fermented properly, so that the taste can come out and be preserved for a long time. Smart ancestors used appropriate storage methods according to seasonality and regionality, and then made delicious kimchi.

Pickles have many functions. When kimchi is ripe, it is antibacterial. Vegetables made from kimchi contain a lot of cellulose, which can prevent constipation and enteritis. When kimchi is ripe, it will produce a large number of lactic acid bacteria, which can inhibit the production of bad bacteria. Moreover, kimchi also helps to prevent adult diseases, and plays a great role in preventing obesity, hypertension, diabetes and indigestion.

In Korea, according to different situations, the dishes and staple foods on the table are also different. The dining table in daily life is called a rice bed in Korea, and it is divided into 3, 5, 7, 9 and 12 plates according to the number of side dishes (plates are the method to calculate the number of side dishes, excluding rice, soup and kimchi). Rice and soup should be placed in front of the diners, and soup should be placed on the right side of rice. Soy sauce is in the middle Hot food and meat are on the right, and cold food and vegetables are on the left. Spoons and chopsticks are placed on the right side of the rice bed.

Dining etiquette In the past, Koreans were very particular about dining etiquette. When eating, you must dress properly and behave well. When eating with the elders? The elders can move chopsticks first, and the younger generation can move chopsticks later. Besides, people should not see the food in their mouths or make any noise when eating. You can't use chopsticks and a spoon at the same time. After dinner, no one else can leave before the elders leave.

Flavor food

In Korea, there is a custom of making some special foods according to different seasons. The food that comes out at this time is not only delicious but also nutritious. These are Korean food cultures, from which we can see the wisdom of Koreans.

Ginseng chicken soup is to put glutinous rice, ginseng, garlic, jujube and so on. In the stomach of the chicken, put the water in the pot and cook it thoroughly, then take it out. Ginseng and chicken are a good match and are often eaten in summer. Especially after sweating a lot, eating delicious ginseng chicken soup is really comfortable.

The barbecue uses fat beef, which is not only fresh and tender, but also not spicy. The children like it very much. Add onion, sesame salt, ginger, sesame oil, etc. Cook in soy sauce for 30 minutes before eating (never more than 30 minutes, otherwise it will taste bad).

Cold noodles are a unique food in Korea. According to historical records, it has been a very popular food since the Korean era. Put some starch in the flour and knead it thoroughly. Take out the noodles and put them in a big bowl. Put the sliced meat, fried beef, cucumber, cabbage and eggs into a bowl. The noodle soup is made of beef, chicken and pheasant, or radish pickle soup is used as noodle soup. Then add vinegar and mustard and you can eat. This kind of cold noodles is called Pingyang cold noodles. There is also a kind of cold noodles called Xianxing, which is made of potato starch produced in that place and can be eaten with seasonings such as seafood and sole.

tea

Tea has been a favorite snack food for Koreans since ancient times. The so-called tea ceremony is to know yourself through drinking tea and cultivate a kind and tolerant mentality. According to the Records of the Three Kingdoms, tea was introduced to the Korean Peninsula during the virtuous period of Silla Empress. Korea era is the golden age of Korean tea culture. In North Korea, the tea ceremony temporarily declined, but since the end of North Korea, under the leadership of Ding Ruoyong, Kim Jong-hye and Yi Cao, the tea ceremony has been re-developed.

Tea is a drink. Tea leaves are picked in early spring, processed and soaked in boiling water for drinking. Generally speaking, boiling water at 60-70 degrees Celsius is used to make tea. Brew for 3 times. The first cup is based on fragrance, the second cup is based on taste, and the third cup is based on maintenance. Good tea should have strong fragrance and good taste. Especially when drinking tea, it should give people a soft feeling. Usually, the so-called five pleasures of drinking tea refer to the sound of boiling water, the warmth of teacups, and the color, fragrance and taste of tea. Generally speaking, drinking tea helps to restore the spirit, improve memory, prevent cancer, detoxify and lower cholesterol. Recently, there are many clubs that like drinking tea, and the tea culture in Korea is also developing.

live

Han Tai refers to a house built by traditional Korean architecture. In Korean architecture, the natural environment is always considered as the most important factor. The difference of Korean traditional architecture lies in its harmonious collocation with natural scenery. Most of Hanwu's building materials also come from nature, mainly using stones, wood and soil. Doors and windows are also made of Korean paper (Korean traditional paper), which fully shows the beauty of nature. The roofs of traditional Korean houses are made of tiles or straw. Wealthy families use tiles, while ordinary people live on farm roofs made of woven straw. Both of them fully demonstrate the attitude and wisdom of Koreans to get along with nature.

Houses built with tiles are called tile houses, and houses built with straw are called straw houses. The walls of tile houses are made of mud and round tiles on them, while the walls of straw houses are made of Huang Shoudan or bushes. Stick enough paper on the door so that you can breathe naturally. There is also proper sunlight entering the room.

The biggest feature of Korean-style rooms is that they are equipped with Shi Wen (fire pit heating system), which refers to the heat conduction mode of burning fire under the long pit in the kitchen. The stove mouth is placed in the general kitchen, and the biggest house is usually built next to it. Hanwu has a yard. On the premise of adapting to the surrounding natural environment and not destroying the surrounding landscape, Korean gardens are also integrated with nature. Some gardens of the second class (Korean feudal ruling class) add artificial beauty on the basis of natural beauty, which embodies the perfect combination of man and nature. The structure of ordinary people's houses is generally a courtyard in front and a saucepan platform in the sun at the back. There are soy sauce jars, yellow sauce jars and Chili sauce jars on the sauce jar platform, and flowers are planted around the sauce jar platform.

The space composition of upper-class houses in the Korean era is composed of the main living space composed of back rooms, corridors, annex houses, corridors and other annex houses and the ancestral hall space where ancestors' souls are placed. Influenced by Confucianism, the back room is strictly divided into female space and male space, and each space has obvious class nature.

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