Characteristics of Korean Dietary Lifestyle

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. Among non-staple foods, Koreans especially like to eat wild vegetables, such as platycodon grandiflorum, bracken, celery, adenophora adenophora, tea, dandelion, tabloid dishes and so on. Among succulent fish, beef, dog meat and mingtai fish are the main ones.

Koreans also have the habit of drinking cold water, and seldom drink boiled water or tea like China people. In the way of eating food, Koreans eat fish, meat and vegetables lightly. Cold dishes and lettuce are the main processing methods, and pepper is an essential seasoning in every dish. Relatively speaking, Koreans don't like cooking or stewing.

Ding Hanshi (Korean Hakka Rice)

Inherited the traditional flavor of Korean court dishes, all kinds of side dishes were put on the table, except kimchi, which generally did not add Chili powder. Cooking methods such as steaming, roasting, scalding and mixing are different. There are many kinds of materials, flavors and colors. American and Canadian restaurants have different recipes and prices, but almost all of them use wheat pancakes to wrap meat dishes and other eight kinds of side dishes, as well as the "fairy furnace", a hot pot stewed with meat, fish, vegetables and mushrooms. Most of these restaurants are equipped with exquisite Korean traditional furniture, which is like entering a high-rise room. It is also attached to the Grand Hotel. There are many restaurants all over the country that specialize in Korean guest meals. You'd better make an appointment by phone first. Lunch is cheaper.

Roast beef and steak

Among many kinds of barbecues, the most popular ones are roast beef (sliced beef is marinated with seasoning and cooked) and roast steak (marinated with seasoning and cooked on an iron plate). Both are eaten with lettuce and sesame leaves dipped in Chili sauce or bean paste. Sometimes 3-5 kinds of pickles or side dishes are served, and some restaurants need to add some white rice and soup. Restaurant signs often use the name of the garden. You can taste it in ordinary restaurants in Korea.

braised pork ribs

After the steak or ribs are cooked, the seasonings such as minced onion and garlic, pear juice, sugar, pepper, sesame oil and soy sauce are put into the pot together with chestnuts and ginkgo, which is one of the traditional Korean dishes. Because the meat is tender and light, it is very popular with foreigners.

cold noodles with sauce

There are mainly two kinds of soup, namely "adding water to cold noodles" and "playing cold noodles with spicy chili pepper sauce". In any season, cold noodles are the most popular way to eat after enjoying roast beef and other dishes. "Noodles" include Pyongyang-style cold noodles made of buckwheat and Xianxing-style cold noodles made of potatoes. The types of restaurants are different. Most of the ingredients added to noodles are mainly meat, vegetables or boiled eggs, and there are also restaurants where sashimi is placed. Noodles can be cut with scissors before eating.

olio

Jambalaya is a special dish cooked at family gatherings, and no special raw materials are needed. It can be processed according to some raw materials at that time, so there are many names, some are called mushroom jambalaya, some are called vermicelli jambalaya, bean sprout jambalaya and so on. The specific method is to fry spinach, carrots, onions and beef respectively after putting oil in the pot. Then put the vermicelli in boiling water, boil it in cold water, oil it, put it in a large container, and add shredded eggs, soy sauce, sugar and pepper to taste.

pickled vegetables

It is the most representative food in Korea. Including cabbage and kimchi, the variety of kimchi is not only white. The main materials are carrots, cucumbers and other vegetables. Chestnut, pear, jujube, squid, octopus, abalone, shrimp and pine nuts are probably the most gorgeous pickles. In addition to vegetables, pickles are also seasoned with onions, ginger, garlic, celery and shrimp paste, which are rich in nutrition. Kimchi can be tasted anywhere in Korea. The best thing is that different regions have different tastes and characteristics. Try one by one.