What is the staple food of Korea?

Question 1: What is the staple food of Koreans? Koreans love spicy food, and chili and garlic are often indispensable in their staple and non-staple food. The main staple food is rice and pasta (sticky rice). My favorite traditional pasta is chili noodles and cold noodles. Drink kimchi soup ~ fried rice cakes, barbecue ~

Koreans use buckwheat noodles to make cold noodles. A large amount of chili, beef slices, apple slices, etc. are put into the soup, and it must be chilled to make it taste better. It's cool and refreshing, but it will make the whole body feel hot after a while. Famous non-staple dishes include sashimi, grilled beef, dry-roasted mandarin fish, crispy suckling pig, marinated shrimps, crispy fried chicken, refreshing beef balls, soft fried chicken, cold platters, etc. Koreans have a dish of hot and sour dishes with every meal, especially hot and sour cabbage. At a formal banquet, the first course is served with nine different kinds of food on a nine-fold plate, among which hot pot must be included, and then other dishes are served; when entertaining guests at home, all the dishes are served at one time.

Question 2: What are the staple foods in Korea? When it comes to Korean cuisine, most people only think of fermented foods such as kimchi and doenjang. In fact, this is a huge misunderstanding. As far as kimchi is concerned, its rich variety and delicious taste are definitely beyond the imagination of ordinary foreigners and people who have never been to Korea. In Korea, there are more than 30 types of kimchi commonly eaten, and the ingredients vary depending on the region and season. The rich cuisine on holidays and the distinctive traditional food allow us to see the breadth and depth of Korean food culture.

Korean food is based on nature. Its main characteristics are high protein, many vegetables, preference for light food and avoidance of greasy food. The taste is mainly cold and spicy. As the kingdom of fermented foods, fermented foods such as sauce and kimchi have always been the main theme of Korean non-staple food. Among them, kimchi contains the national soul of Koreans and is another synonym for Korea. Koreans cannot eat without kimchi, and its status in the diet cannot be overturned. No food can replace it. However, Korean kimchi is different from Chinese kimchi, which is mainly sour. Korean kimchi, which is naturally fermented, is a kind of medicine. The lactic acid bacteria produced during the fermentation process help digestion and are said to have anti-cancer effects. Korean kimchi has also been called one of the five healthiest foods in the world by American health magazines, while Chinese kimchi is often associated with carcinogens and unhealthy foods.

Koreans attach great importance to celebrating festivals and abide by festival customs. They often have a variety of Korean cuisine during holidays. Like several major traditional festivals in China, South Korea also has the Spring Festival (January 1st of the lunar calendar), Lantern Festival (January 15th of the lunar calendar), Dragon Boat Festival (May 5th of the lunar calendar), Mid-Autumn Festival (August 15th of the lunar calendar), etc. The difference between festivals is that the food has its own characteristics. Spring Festival is the most solemn festival in Korea. The food prepared during the Spring Festival is called New Year's delicacies, the most important of which is rice cake soup. On the first day of the first lunar month, the whole family gathers together to eat rice cake soup. This rice cake soup has a very special meaning. Eating rice cake soup on the day of the Korean New Year means being one year older, so rice cake soup is also called "New Year's cake". The traditional foods of the Lantern Festival include rice from all kinds of cereals, wild vegetables, medicinal rice, Indian cakes, Yuanxiao, nuts, etc. Here we mainly introduce medicated rice. Medicinal rice is also called medicinal food. The main ingredients are glutinous rice, walnuts, chestnuts, dates, pine nuts or melon seeds. Korean people often use medicinal rice to entertain distinguished guests. Medicinal rice is a must-have meal on grand festivals or weddings. It is said that taking medicinal rice on the fifteenth day of the first lunar month can ward off evil spirits and lead a peaceful life. The Dragon Boat Festival, which falls on May 5 of the lunar calendar, is a day to pray for a good harvest after transplanting rice. During the Dragon Boat Festival, mountain burdock cake is eaten. This cake is kneaded with the beard-shaped mountain burdock with small leaves and white back. Because its shape resembles a wheel, it is also called "wheel cake". Other traditional Dragon Boat Festival foods include Daigo soup to prevent heatstroke and refreshment, delicious anchovy dumplings, and Schisandra chinensis sweet tea to relieve diarrhea and sweating and quench thirst and relieve heat.

In addition to the above-mentioned delicacies, there are also many specialty foods containing Korea’s unique culture and plot. Korean sticky cakes, also known as "rice cakes", can be regarded as the "mainstay" of holiday foods in traditional Korean food. It is said that sticky cakes contain the meaning of sincerity, love and filial piety, so holiday gifts are indispensable. Sticky cakes, such as children's first birthday, wedding, 60th birthday, as a gift to the mother-in-law, etc.

In addition, we can often see a very exquisite food in the palace meals in costume Korean dramas - 10% off rice. As the name suggests, the nine-fold rice is made of nine kinds of ingredients, but it is hard to bear to eat because of its beautiful shape and exquisite workmanship. Nowadays, Koreans will eat Jiuzheban during special seasons or festive events.

Reasonable food matching is also a major aspect that reflects the superiority of Korean food culture. For example, kimchi is eaten with sweet potatoes. Kimchi is a great fermented food. But kimchi is too salty and has an increased sodium content, which is harmful to health. When the sodium content increases, the potassium component in the body will excrete the sodium component out of the body. Sweet potatoes are rich in potassium and can increase potassium levels, making them a perfect match for salt-rich kimchi. Especially for patients with high blood pressure, such a diet is safer. As for aquatic products, pollack is very popular among Korean people because of its low calories and delicious taste. However, its eggs, liver, and blood contain highly toxic substances that may cause food poisoning or even endanger life. Therefore, eating it with fish can cleanse the blood. Functional cress is a wise choice. Cress is rich in calcium, potassium, iron, vitamins A, B, C and other ingredients. Its unique detoxification function and ingredients can... >>

Question 3: What are Korean staple foods? When Koreans eat, they need at least three things: rice, cabbage, and soup. . . The last lyrics I sang when I was a child were rice! soup! cabbage!

Question 4: In Korea, are their staple foods different from ours? There are certain differences

South Korea has a temperate monsoon climate, but it is surrounded by the sea on three sides, so the continental climate is not very strong

South Korea’s animal husbandry and planting industries are not very developed and are subject to climate and land restrictions. , in short, South Korea has less meat and less fruit. This is what my classmate said. He brought a lot of fruit when he studied abroad for the first time. People there asked him in surprise: "There are so many fruits in China?" Korean pork, beef and Fruit prices are horribly high.

The staple food is still rice, it is just a vegetable. If you watch more movies and TV series, you will know what Korean kimchi is called. In fact, kimchi is just sauce + vegetables.

Question 5: What do Koreans usually eat as their staple food? How to cook the dishes you usually eat. Korean dishes are usually side dishes. Soup. Meat or fish or something like that. Eggs etc. A hard-working mother will try not to cook twice. It’s not just kimchi as the Chinese think. And there are many varieties of kimchi. There are also kimchi that adapt to the season. It's not just Chinese cabbage.

Question 6: What are the famous foods in Korea? Kimchi, kelp soup, miso soup, and Korean snacks, but you don’t need to buy Korean snacks locally, Ji Minsheng’s is good

Question 7: What foods do Koreans like to eat? Koreans’ daily life Rice is the staple food in the diet, with meat, beans, seafood, kimchi, soup, etc. as supplementary foods. Among them, soup and kimchi are essential in daily diet. The taste of these complementary foods often varies depending on who prepares them, even though the same ingredients may be used.

Koreans are very particular about their diet. There is a saying that "food is one of the five blessings". The characteristic of Korean cuisine is the "five flavors and five colors", which is a mixture of sweet, sour, bitter, spicy, salty and red, white, black, green and yellow. The daily diet of Koreans is rice, kimchi, doenjang, gochujang, pickles, eight delicacies and doenjang soup. The main ingredients of Bazhen Cuisine are mung bean sprouts, soybean sprouts, water tofu, dry tofu, vermicelli, toon root, Tibetan vegetables and mushrooms.

Koreans especially like to eat chili peppers. Chili noodles and chili sauce are indispensable seasonings. This is due to the fact that the climate in South Korea is cold and humid, and growing rice requires resistance to cold and moisture, just as kimchi is an essential winter non-staple food with Korean national characteristics. Every November, after the cabbage and radish are washed and dried, various seasonings such as pepper, garlic, onion, and seafood are added, covered in a large vat, and sealed for half a month to one month before consumption. Every housewife has a unique craft and secret recipe for making kimchi, so the taste of kimchi varies from house to house.

Koreans like to eat beef, chicken and fish, but do not like mutton, duck and greasy food. Dog meat is one of their favorite meats.

There are many springs in South Korea, and the spring water is clean, cool and sweet, because Koreans generally do not drink tea or boiled water.

Koreans are accustomed to eating on a low table, which is equipped with rice bowls, soup bowls, sauce dishes, and plates for side dishes. Chopsticks and spoons are also used for eating.

Korea’s famous local dishes mainly include: various sashimi, Mokpo fish, Gwangju stewed suckling pig, roast beef, raw beef stomach (i.e. beef louver), ginseng chicken, fairy pot (That is, Yuekouzi soup, similar to Chinese hot pot).

Korean people’s diet is inseparable from crispy products, and there are many types, mainly kimchi and pickled fish.

Koreans love soup. Soup is an important part of the Korean diet and is indispensable when dining. There are many types, including miso soup, dog meat soup, etc.

Koreans often eat desserts, pastries and pasta, mainly including maltose, honeyed nuts, cakes, steamed cakes, steamed cakes, armor cakes, oil cakes, cold noodles, etc.

Koreans’ daily drinks include alcohol and soft drinks. Samhae Liquor is a kind of turbid liquor, and its history can be traced back to the Silla, Baekje, and Goguryeo periods. Because it is brewed by farmers, it is commonly known as agricultural wine, which is mixed with clear honey, but has low alcohol content and is refreshing and delicious. In addition, there are also long-storage sake and amazake suitable for winter brewing. Soft drinks mainly include homemade scented tea and persimmon juice. The former has the same name as Chinese scented tea but has nothing to do with it, while the latter is mostly consumed on New Year's Day.

Question 8: What are the special foods of Korea? Stuffed cake

Ingredients

170 grams of rice flour, 50 grams of mung beans, 10 grams of sesame oil, 10 grams of sugar, 3 grams of refined salt, natural food coloring (a little red and green) < /p>

Production process

1. Mix half of the rice noodles with hot water and half with cold water. Put these two kinds of noodles together, steam them out in a large basin, and knead them evenly into three parts. One of them is colored with grass green natural pigment, and the remaining two are for spare use.

2. Coarsely grind the mung beans and soak them in water, peel them and steam them out. Add sugar and refined salt and mix vigorously to make a filling. Knead the stuffing into the size of a jujube.

3. Roll out the three-color dough into thin sheets, add the filling, fold and press it into a half-moon shape, dip it in a little sesame oil and put it on a plate.

Three-color glutinous rice balls

Ingredients

1 kilogram of glutinous rice, 50 grams of mushrooms, 50 grams of jujubes, 50 grams of pine pollen, 50 grams of white sugar, 50 grams of refined salt, 15 grams of salt

Production process

1. Soak the glutinous rice in water, take it out, dry it and grind it into powder.

2. Soak the mushrooms in hot water to remove the dirt, drain them, and then pound them.

3. Remove the seeds from the jujube and pound into a paste.

4. Heat the sugar and water together to make sugar juice.

5. Add hot salt water to the glutinous rice flour and knead the noodles, and then make balls with a diameter of about 2.5 cm.

6. Wait until the cakes are cool and dry, then put them into the sugar liquid. Then take out 1/3 of it from the sugar liquid and dip it into the mashed mushrooms, another 1/3 into the mashed jujube, and the rest into pine pollen and put it on the plate. Mung bean pancakes

Ingredients

150g mung beans, 50g spicy cabbage, 30g pork, 20g green onions, 15g red bell pepper, 50g lard, 2g refined salt, 1g pepper noodles, 20g seasoning sauce

Production process

1. Soak the mung beans in water, peel them and grind them with water.

2. Rinse the spicy cabbage with water and cut into thin strips. Pound the red bell pepper roughly and cut the green onion diagonally.

3. After the fatty pork is cooked, cut part of it into thin slices and set aside the rest.

4. Add spicy cabbage, shredded pork, red bell pepper, green onions, pepper noodles, and refined salt to the coarsely ground mung beans to make pancake paste

5. Add to the hot After smearing the pancake pan with lard, put a large spoonful of pancake batter into the pancake pan, spread it into a round and flat shape, put a pork slice in the middle, and then fry it from front to back until golden brown.

6. Place the pancakes on a plate and take them out with the sauce.

Five-grain rice

Ingredients

200 grams of rice, 200 grams of sticky millet, 200 grams of sticky sorghum, 200 grams of barley

Red beans 200 grams of refined salt 10 grams

Production process

1. Wash the rice and barley rice and soak them in water for about 2 hours.

2. Wash the sticky millet, take it out and put it in a basket. Wash the sticky sorghum rice, take it out and use hot water to remove the astringency

3. Boil the red beans until they crack.

Take out the red beans and put them into rice, sticky millet, sticky sorghum rice, and steamed barley rice. Sprinkle some salt water in the middle and steam for a while. When cooked, simmer for a while.

4. Mix the steamed rice together and steam for a while, then put it into a basin with red bean rice

Ingredients

50g red beans 15g rice /p>

Production process

1. Wash the rice and red beans and set aside.

2. Put the red beans into the pot and cook until they are eight ripe, then put the rice in.

3. After the rice is cooked, simmer it for a while and then put it into a bowl to grill the soy seabass

Ingredients

1g chili noodles, 10 soaked vermicelli g, 200g sea bass, 20g minced green onions, 5g minced garlic, 10g soy sauce, 0.2g pepper noodles, 3g ginger juice, 0.5g sesame powder, 3g sesame oil, a little each of lemon and cucumber, 0.5g chili noodles

Production process

1. Marinate the seabass fillets with seasoning sauce for 15 minutes, then apply the seasoning sauce on skewers and grill them on iron supports. Transfer the seared seabass to a plate and garnish with lemon and cucumber.

2. Cut the seabass meat into 0.3 cm thick slices.

3. Add onions, garlic, ginger juice, chili noodles, pepper noodles, sesame powder, and sesame oil into the soy sauce and mix thoroughly to make a sauce. Boiled prawns

Ingredients

A little shredded egg, 3 grams of soju, 1 kilogram of prawns, 20 grams of minced green onions, 10 grams of refined salt, 20 grams of wine or beer, 1 pepper noodles grams, 20 grams of parsley

Production process

1. Remove the seeds and guts of the prawns, wash them and dry them. Add refined salt, pepper, and chopped green onion here to marinate.

2. Put the prawns into the steamer and steam for a while, then add the wine and continue steaming.

3. Layer lemon on the plate and arrange the prawns neatly, and then...>>

Question 9: What is the staple food of Koreans? Koreans love spicy food, and chili and garlic are often indispensable in their staple and non-staple food. The main staple food is rice and pasta (sticky rice). My favorite traditional pasta is chili noodles and cold noodles. Drink kimchi soup ~ fried rice cakes, barbecue ~

Question 10: What are the staple foods in Korea? When it comes to Korean cuisine, most people only think of fermented foods such as kimchi and doenjang. In fact, this is a huge misunderstanding. As far as kimchi is concerned, its rich variety and delicious taste are definitely beyond the imagination of ordinary foreigners and people who have never been to Korea. In South Korea, there are more than 30 kinds of kimchi commonly eaten depending on the region and season, and the ingredients are also ever-changing. The rich cuisine on holidays and the distinctive traditional food allow us to see the breadth and depth of Korean food culture.

Korean food is based on nature. Its main characteristics are high protein, many vegetables, preference for light food and avoidance of greasy food. The taste is mainly cold and spicy.

As the kingdom of fermented foods, fermented foods such as sauce and kimchi have always been the main theme of Korean non-staple food. Among them, kimchi contains the national soul of Koreans and is another synonym for Korea. Koreans cannot eat without kimchi, and its status in the diet cannot be overturned. No food can replace it. However, Korean kimchi is different from Chinese kimchi, which is mainly sour. Korean kimchi, which is naturally fermented, is a kind of medicine. The lactic acid bacteria produced during the fermentation process help digestion and are said to have anti-cancer effects. Korean kimchi has also been called one of the five healthiest foods in the world by American health magazines, while Chinese kimchi is often associated with carcinogens and unhealthy foods.

Koreans attach great importance to celebrating festivals and abide by festival customs. They often have a variety of Korean cuisine during holidays. Like several major traditional festivals in China, South Korea also has the Spring Festival (January 1st of the lunar calendar), Lantern Festival (January 15th of the lunar calendar), Dragon Boat Festival (May 5th of the lunar calendar), Mid-Autumn Festival (August 15th of the lunar calendar), etc. The difference between festivals is that the food has its own characteristics. Spring Festival is the most solemn festival in Korea. The food prepared during the Spring Festival is called New Year's delicacies, the most important of which is rice cake soup. On the first day of the first lunar month, the whole family gathers together to eat rice cake soup. This rice cake soup has a very special meaning. Eating rice cake soup on the day of the Korean New Year means being one year older, so rice cake soup is also called "New Year's cake". The traditional foods of the Lantern Festival include rice from all kinds of cereals, wild vegetables, medicinal rice, Indian cakes, Yuanxiao, nuts, etc. Here we mainly introduce medicated rice. Medicinal rice is also called medicinal food. The main ingredients are glutinous rice, walnuts, chestnuts, jujubes, pine nuts or melon seeds. Korean people often use medicinal rice to entertain distinguished guests. Medicinal rice is a must-have meal on grand festivals or wedding days. It is said that taking medicinal rice on the fifteenth day of the first lunar month can ward off evil spirits and lead a peaceful life. The Dragon Boat Festival, which falls on May 5 of the lunar calendar, is a day to pray for a good harvest after transplanting rice. During the Dragon Boat Festival, mountain burdock cake is eaten. This cake is kneaded with the beard-shaped mountain burdock with small leaves and white back. Because its shape resembles a wheel, it is also called "wheel cake". Other traditional Dragon Boat Festival foods include Daigo soup to prevent heatstroke and refreshment, delicious anchovy dumplings, and Schisandra chinensis sweet tea to relieve diarrhea and sweating and quench thirst and relieve heat.

Sacrifice in Korea is also a very meaningful thing. Koreans are very particular about sacrificial food. Preparing food in advance is a major event in honoring ancestors during festivals. Among them, the cakes used for festivals cannot be in dazzling colors, so when using red bean puree, peel them off. In addition, we can often see a very exquisite food in the palace meals in costume Korean dramas - 10% off rice. As the name suggests, the nine-fold rice is made of nine kinds of ingredients, but it is hard to bear to eat because of its beautiful shape and exquisite workmanship. Nowadays, Koreans will eat Jiuzheban during special seasons or festive events.

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