4 Korean cuisine amazing things you didn’t know about

 

Korean cuisine-trelaine

4 amazing things you didn’t know about Korean cuisine. Korean cuisine has recently spread in most of the world and has become a favorite of many, and the traditional meal in Korean cuisine includes a number of dishes in five different colors. Korea is located among ancient civilizations.  Korean cuisine.

where China is on the land side and Japan in terms of the sea, but it has managed to preserve its culture, philosophy, and its own cuisine. Korea has made its mark in the world of cinema, music, electronics, and food, and news has made some facts that we do not know about Korean cuisine to introduce us to a part of Korean civilization.

4 amazing things you didn’t know about Korean cuisine

1 They Only use heavily on fresh materials

Korean cuisine-trelaine

Korean cuisine is one of the important kitchens in Asia, and the South Koreans in the capital “Seoul” are trying to provide traditional recipes in a Western-style in an attempt to adapt to modernity by changing restaurants to some of its traditions through the use of a fork and knife instead of sticks.  Korean cuisine.

Korean cuisine, in general, is a healthy kitchen that relies heavily on fresh materials, namely rice, beans and various kinds of vegetables and soups; This cuisine originated from the ancient agricultural and Bedouin traditions of southern Manchuria and the Korean peninsula,  Korean cuisine.

Although the dishes differ from one region to another, Korean cuisine relies mainly on steamed rice, vegetables, and meat. In particular, sesame oil, fermented bean paste, “doyangang“, soy sauce, salt, garlic, ginger, fermented red pepper, “Kuchujang” paste, herbs, lettuce, cinnamon, quince, pomegranate, and citrus fruit, ginseng, and legumes generally.  Korean cuisine.

Appetizers, main dishes, and desserts are usually served on the table at once, not gradually, and this kitchen also has many appetizers, Mezza or side dishes called “Albanchan“; Including the well-known kimchi dish “fermented spicy cabbage“.

The royal kitchen has played a major role in the development of Korean cuisine in the past centuries. It brought to the royal palaces the finest dishes from all regions and regions, the foundations of culinary traditions, and the dissemination of their best experiences, recipes, and dishes across the cooks who became monks in Buddhist temples spread throughout the country, and this is why experts consider that the columns of Korean cuisine belong to the local kitchens; Royal cuisine and Buddhist cuisine.

The vegetarian side of Korean cuisine has also been associated with Buddhist traditions or Buddhist cuisine since the reign of King Teju in 918.

There are hundreds of vegetarian restaurants in the country that are far from the eyes of tourists, and these restaurants include a lot of buffets, cold dishes, tafu dishes and kimchi dishes “3 types, pickled cabbage with hot pepper, with pickled and hot radish, non-hot white“, and on this is eaten All kinds of food are made of stainless steel and a shallow spoon has long been processed and called “so I soju”.

2 Spices and gochujang

Korean cuisine-trelaine

Korean food is characterized by being spicy and spiced. One of the most important ingredients used in Korean cuisine is a component called gochujang, which is a fermented hot pepper paste. In addition, it is common to use onions, garlic, green onions, ginger, sesame oil, fermented soybean paste doenjang, and chili powder.

Korean cuisine is harmonious with flavors, as the Korean belief in the balance between the forces of good and evil is reflected in the food provided, as Koreans are concerned with the balance between the food provided, the colors, the texture of the food and the flavors. The traditional Korean dining table includes dishes in five different colors to represent the five elements of the Earth.

Koreans eat food with a metal-eating stick and spoons, as metal-eating sticks have been used for thousands of years, and spoons are used to eat soups and rice. The Korean eating disobedience is shorter than the Chinese, and it is not tapered at the ends like the Japanese eating disobedience.

Koreans use pots for cooking and not wok frying pans used in Chinese cuisine, where stone pots and pots made of polished porcelain are used.

In the late Iron Age, and specifically, in the era of the Korean kingdom of Silla, rice was considered an important commodity because it is an essential ingredient in Korean cuisine, so it was used to pay taxes.

Hot pepper was not known in Korea until the sixteenth century, as hot pepper came to Korea from Europe via Japan.

Cattle had an important role in Korean culture and were considered equal to human employees, and in some cases, they were considered equal to family members, so cattle were given annual leave on the first day of the Lunar New Year.

Fermented foods are essential on the Korean dining table, where foods like Gochujang fermented hot pepper paste, fermented soybean doenjang, and ganjang soy sauce are used. Kimchi is a national dish in Korea, and it is a cabbage that is fermented for a year before eating it.

3 food is medicine

Korean cuisine-trelaine

Koreans prefer a cattle herb even though its origin is from the Indian subcontinent, and is served as a side dish or used to make cellophane glass noodles or in soups.

Koreans believe that food is medicine. If you eat good foods, your body and mind will benefit from this food. So medicinal herbs are used in Korean cuisines such as ginseng, lingzhi mushroom, and wolfberry. Many vegetables are used in Korean recipes, as well as a large number of leafy vegetables such as bracken ferns and the roots of the Korean bellflower.

Traditional western meals are presented in the form of several consecutive items, but in the Korean cuisine all items are served at the same time, and the method of decorating the table varies according to the number of items presented, and usually, a number of side dishes are offered ranging from 5 to 12 dishes.

Koreans enjoy eating immature meat that is prepared in a manner called a hoe, such as Yukhoe dish which is a dish of immature minced meat that is served with soy sauce, sugar, salt, green onions, minced garlic, sesame oil, black pepper, and sliced ​​pears. Korean.

It is a distinctive grilled cut of beef that is marinated in soy sauce, sugar, sesame oil, garlic, pepper, green onion, mushroom, and onion.

Koreans love eating dog meat, and it is eaten during the summer months because they believe it balances the body’s functions and is good for health, but in our time many Koreans oppose this.

 4 Korean sweets and drinks

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There are not many types of desserts in Korean cuisine. There is a type called tteok which is sweet rice cakes and traditional hangwa. Meals in Korea are usually ended with green tea or any other kind of drink.

There are many tea flavors in Korea, where you can find tea with bitter, sweet, salty, sour, and many other flavors. Places for selling tea were established in Korea for the first time in and around monasteries and then spread after that. There are about 15 different types of tea parties with varying degrees of officialism.

Royal food is like the food of the monasteries, where the old servants who used to work in the royal kitchens work in the monasteries after their retirement, and they apply the same recipes that they cooked in these kitchens.

 

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