Korean cuisine has both the exquisiteness and elegance of Japanese cuisine and the richness and massiness of China cuisine. Although simple, it changes the taste with the way you eat it. It is a rare delicacy to learn from others and master the quaint style. Most Korean dishes are handmade. Whether it is barbecue, cakes, spicy cabbage, cold noodles or bibimbap, although the raw materials are simple and the cooking is not complicated, there is a strong family atmosphere in it, which is a unique "Armani" flavor, which makes urban wanderers want to stop.
Visual enjoyment
Whether it's barbecue, kimchi or cake, colorful visual enjoyment is the biggest feature of Korean cuisine. On the one hand, it keeps the original fresh color of food, on the other hand, it shows different forms of food through cooking. Korean food is not only delicious, but also beautiful!
Nutrition and health
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Korean ginseng, chicken, fresh beef, seafood, vegetables, stew, steam and roast ... just hearing these words, I think they are very healthy and nutritious raw materials. Chinese food generally uses natural materials and does not destroy the nutrients in the world. Vegetarian ingredients are reasonably matched, pursuing less but better, ensuring adequate nutrition and not making people overeat.
cultural tradition
There are many kinds of etiquette foods in Korea since ancient times, such as wedding gifts, witchcraft foods, etiquette foods and temple etiquette foods. Its cooking methods spread from temple to temple. In addition, China people always have fish and shrimp paste, pickles, dried meat, dried fish and other appetizers before meals, and the various food processing technologies developed from this have also enriched their food culture.
taste
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"Spicy" is one of the main tastes of Korean food, but it is different from Sichuan food, Hunan food and Thai food. If spicy Sichuan food is a glamorous young woman; The popularity of Hunan cuisine is a straightforward village girl; The sweetness of Thai food is a wayward girl; Then spicy Korean food is a serious old mother, which makes you feel comfortable and memorable.
Many Korean dishes are slightly sweet, but they are all sweet to varying degrees. Putting sesame seeds in Korean barbecue is a rich and warm sweetness; Kimchi is mainly spicy, but it has a hint of sweetness. The sweetness in pickled cucumber is not as strong as that in spicy radish. Miso soup is to cook tofu in soup, which has a unique taste and reflects the freshness and sweetness of seafood.
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When it comes to Korean food, people immediately think of its barbecue. Strictly speaking, the barbecue of Korean food should be regarded as a kind of "fried meat". It uses an induction cooker or a thick iron pot. The waiter first brushes a thin layer of oil on it, and then puts steak, beef tongue, beef loin, seafood and sashimi on it to roast.
Korean barbecue is mainly beef, as well as seafood and sashimi, all of which are delicious, especially roast beef tenderloin and roast steak. Its tender meat makes everyone who has tasted it relish.
The meat of Korean barbecue was not prepared in advance, and the taste mainly came from dipping sauce. Different barbecues use different juices, and each juice is carefully prepared from more than a dozen seasonings.
There is a dish called smoked beef tenderloin, which is listed as the first choice by almost all Korean cuisine. First, put the tenderloin into a smoking box and smoke it for about 20 minutes, then take it out to cool, wrap it in plastic wrap and freeze it, then cut it into thin slices and put them around the plate, and decorate it with various brightly colored seasonal vegetables, such as finely cut cotyledons, peppers, lettuce, etc. After serving this dish, the young lady will quickly cut these vegetables into pieces, and then pick up a part and put it in the tenderloin slices.
Various side dishes in Korean cuisine are also very distinctive, which are spicy, slightly sour and not too salty, such as pickles, pickled cucumbers, spicy platycodon grandiflorum, small green peppers in soy sauce, and perilla leaves ... barbecue with meat as the main ingredient, and meat and vegetables blend together and complement each other.
Three bamboo slips and a Korean cuisine complex
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There are three very simple things about Korean cuisine: simple menu, simple structure and simple preparation method. Let's start with the menu, Jane. Korean restaurants don't have recipes, they write them directly on the wall. There are either recipes or a simple page, and there are four or five kinds, which can be seen at a glance. Ordering food is also simple. You don't have to talk after you sit down. The waiter will put all kinds of side dishes on the table first, and then everyone will order a soup, so you don't have to worry about the staple food. Including rice. Soup is served with rice. You eat yours and I'll eat mine. Doesn't matter. Small dish sharing. According to statistics, the average time for Koreans to eat a meal (based on lunch) is 15 minutes.
Simple structure mainly refers to the structure of Korean cuisine. Ordinary people usually eat nothing more than a combination of these three dishes: soup+rice+kimchi, all of which are indispensable. Even high-end Korean food is just infinitely multiplied by kimchi.
The preparation method is simple, and Chinese food pays attention to frying, frying, steaming and stewing. Korean food is basically boiled and salted. Sauce soup and pickle soup, boiled; Rice, boiled; Pickles, pickled. So Koreans like open kitchens very much. No oil smoke, at most a little steam, cooking for ten or eight years will not blacken the ceiling.
Complexity is mainly reflected in the materials needed. Koreans often eat miso soup. You can't see anything complicated when you cook a bowl of miso soup, but you need to prepare seven or eight ingredients to cook such a bowl of soup: miso and Chili sauce, and onions and garlic are also indispensable. These are all ingredients. The main ingredients are tofu, cucumber, onion, small fish, clams, red peppers, green peppers, mushrooms and so on.
Lifestyle characteristics
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In the long process of its formation and development, the diet lifestyle of Korean people has formed its own inherent national characteristics. In terms of diet structure, rice is the main staple food, even if other grains are processed into dry rice. In addition, soup is a must on the table. Koreans also have the habit of drinking cold water.