The introduction and conclusion of Korean food culture papers should be in Korean.

In Korea, depending on the situation, the dishes and staple foods on the table are also different. Especially when children are one year old, old people, marriage and sacrifice are all rich. According to different staple foods, it is divided into porridge seats, noodles seats, banquets and tea seats. The dining table for daily eating is called "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 calculation method of the number of side dishes, excluding rice, soup and kimchi). Traditionally, only kings can enjoy the feast of 12 disc. Nowadays, traditional banquets no longer appear on the daily table, and only special days can we see ceremonial banquets.

Chili sauce:

One of the sauces inherent in Korea. Since ancient times, every household has made Chili sauce. Its raw materials are mainly starch, Chili powder, bean powder, salt and water.

Sauce:

One of the traditional Korean sauces is an indispensable seasoning for Koreans. Soy sauce is made from soybeans. The representative diet made of miso is miso soup. Soy sauce soup is one of the most popular diets in Korea.

Types of Korean diet:

Korean catering is very distinctive, paying more attention to form and tableware. When eating, all kinds of snacks often fill the table. It is said that this is influenced by the way of dining in ancient palaces and has been passed down to this day. The taste characteristic of Korean food is fresh and salty. Typical examples are barbecue, cold noodles, bibimbap, ginseng chicken soup and beef soup.

The staple food is white rice. The dishes include hot pot stewed with meat, fish, tofu and vegetables, nutritious kimchi unique to Korea, and various side dishes mixed with Korean spices. Tableware with spoons and chopsticks. The basic condiments in restaurants are pepper and garlic, in addition, there are many different flavors of condiments. Therefore, in addition to spicy taste, Korean food also has unique color, aroma and taste, which makes people salivate.

Cold noodles:

Korean cold noodles, like Korean food, contain little oil, which is quite different from Sichuan cold noodles in China. There are two forms of cold noodles: one is "water cold noodles" with soup, which is very refreshing. The second is "mixed cold noodles", without soup and Chili sauce as seasoning. According to the region, there are cold noodles with Pyongyang flavor, and buckwheat is the main material of "noodles"; Xianxing cold noodles, starch with potatoes as the main component. The ingredients added to the cold noodles are mostly meat and vegetables, or boiled eggs, and there are also restaurants where sashimi is placed. The length of cold noodles is amazing. Please don't be afraid when the waitress comes with scissors. You don't need scissors to cut them short. I'm afraid it will taste terrible. In addition, there is another variant of cold noodles-"warm noodles". As the name implies, soup is warm.

Don't eat cold noodles suddenly, because if there is too little oil, you will soon feel hungry. After a barbecue, eating a bowl of cold noodles will be boring.

Bibimbap:

Korean bibimbap is another feature of Korean cuisine, among which "bibimbap" is a unique recipe in Korea. "Stone bowl bibimbap" is to put vegetables such as bean sprouts, meat, eggs (raw eggs) and various seasonings on white rice, then put them in a hot stone bowl, add korean chili sauce and eat them after stirring. Not only delicious, but also unique in form. Because the stone bowl is very hot, there will be a crust at the bottom of the bowl. Don't throw it away, because the rice crust tastes better when mixed with many ingredients.

Meal:

Barley, beans, chestnuts, corn or other grains are sometimes added to the staple food of Korean cuisine to improve its nutritional value.

Soup:

Soup is indispensable on the dining table in Korea. Its raw materials are mainly wild vegetables, meat, fish, shellfish, laver and beef tendon.

Porridge:

Porridge is sometimes regarded as a special food and sometimes as a nutritious food. The main materials are pine nuts, beans, pumpkins, fish, ginseng, chicken, wild vegetables, mushrooms, bean sprouts and so on.

Ginseng chicken soup:

It's soup, but it's actually rice. It is made by stewing glutinous rice, jujube, garlic and ginseng in broilers for a long time. Add pepper and salt when eating according to personal preference. Rich in nutrition, it can be called a tonic. Suitable for China people's taste, because it contains ginseng, which is not suitable for regular consumption.

Fermented seafood:

Mainly used when making hot pot with fish, shellfish, oyster yolk, fish eggs and internal organs. It tastes salty and delicious. Sometimes pickles are added as seasoning.

Cake:

There are "mung bean cakes" made of mung beans and rice flour, "onion cakes" made of seafood and onions, and "potato cakes" made of mashed potatoes. When eating, be sure to touch the seasoning used for synthetic bud oil and soy sauce. Suitable for China people's taste.

Pancake:

The cooking method is to mix mushrooms, pumpkins, fish fillets, yellow peppers in oyster sauce, green peppers and minced meat with flour, then break the eggs and fry them in a pot. And cake-shaped pancakes. When cooking, mix bean flour, flour or chopped potato flour, then add onion, pickles and sliced meat and fry in a pot.

Stewing and cooking:

Stewing food is similar to cooking, which is to sprinkle seasoning and soy sauce on meat or fish, spread it evenly and cook it on low heat. Stewed food also refers to steamed food.

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