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.
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.
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.