Besides, due to its proximity to Shandong, Korean food culture has a long history with Shandong in China. Today, there are nearly 60,000 descendants of Confucius and 1.4 million descendants of Zhu in Korea. They all have their own accurate genealogy, and they have formed the Confucius and Han Clans Association or Zhu Clans Association respectively. The Korean custom of drinking and barbecuing was handed down from Dongyi (now Shandong) in history. More than 90% of overseas Chinese living in Korea are originally from Shandong. Therefore. There are many similarities in cultural traditions and dietary customs between South Korea and Shandong, China. Like China, the Korean diet is dominated by grains, and the dishes cooked by various cooking methods are all side dishes. The staple food is mainly rice and miscellaneous grains rice, mixed with miscellaneous grains such as millet, barley, soybean and adzuki bean. Non-staple food is mainly soup and pickles, as well as meat, vegetables and seaweed. This way of eating can not only get all kinds of food in a balanced way, but also achieve the goal of balanced nutrition. Koreans will also use the food at that time to make seasonal food in different seasons. South Korea's seasonal food custom is formed by coordinating the wisdom of man and nature, and it is also very scientific in nutrition. For example, eating walnuts on the fifteenth day of the first month will not cause sores all year round. It must be scientifically said that it is insufficient to supplement fatty acids and effectively prevent skin rot, moss and eczema.
Based on. And beginning of spring eats wild vegetables in spring, which not only has the feeling of welcoming spring, but also can supplement vitamin C lacking in winter.
Here are some specific Korean staple foods, non-staple foods and desserts-
Rice is the staple food in Korean traditional diet. South Korea is rich in rice, rice and cooking utensils, which is simply a Korean patent. Cooking pots generally have a big bottom and a small mouth, covered with a heavy iron cover, so that the hot air in the pot is not easy to escape and the fragrance is not easy to overflow, so that the cooked rice is fragrant and soft. Rice is usually stewed with other grains or beans, which is delicious and nutritious, representing five-grain rice and nutritious rice. What must be said here is the stone bowl bibimbap, which is a unique recipe in Korea and worth tasting. Cover the white rice with vegetables and seasonings such as bean sprouts, meat, eggs, etc., put it in a hot stone bowl, add a proper amount of Chili sauce, and eat after stirring. The rice above is soft, and the bottom of the bowl forms a crispy rice crust, which tastes particularly delicious. In addition, there are Korean noodles, which are completely different from the pasta in northern China. Korean noodles mainly include Pyongyang cold noodles made of buckwheat and salty cold noodles made of potatoes. Koreans like buckwheat noodles best, and this buckwheat cold noodles is also one of my favorite Korean dishes. Its noodles are thin and tough, and ice cubes are added to the soup. I have never eaten noodles with ice before. I found it refreshing, elastic, sweet and sour for the first time, and I liked it immediately. In any season, after enjoying roast beef and other dishes, it is very important for South Korea to take cold noodles as its staple food.
A popular way to eat.
Korean dishes include chicken, fish, meat, eggs and various vegetables, but there are not many fried foods, and pickled and mixed dishes are the main side dishes. Among them, the most common and commendable is hot and sour kimchi. Korea is a "country of kimchi", and it has been eating kimchi for thousands of years. As the saying goes, a man can live without a wife, but he can't live without kimchi. There are more than 100 kinds of pickles, which are world-famous. Korean women often sit together to pickle pickles. According to my friend, there are basically no women in Korea who can't cook kimchi, which shows the position of kimchi in Korean food culture. Kimchi experts believe that Korean kimchi "poisoning" is determined by their eating habit of taking rice as the staple food and the climate of the Korean Peninsula. Kimchi is a scientific food born to make up for the defects of Korean food culture. In the past, there were many grains on their table, such as rice and a small amount of meat. This diet will lack trace elements such as vitamins and calcium for a long time, so it needs to make up for this defect. Kimchi is a scientific food that can make up for this. Vegetables, as the main components of kimchi, are rich in trace elements such as calcium, copper, phosphorus and iron necessary for human body. In the diet of animal sauces such as shrimp sauce and shellfish sauce, protein, which is lacking in grains, can be supplemented, and it is also the source of calcium. Kimchi is also rich in various vitamins. Especially, due to the use of green and yellow vegetables, such as radish seedlings and green onions, the contents of vitamins A and C have increased. Pepper in pickles is rich in vitamin A and vitamin C, which is 37 times that of apples and 7 times that of oranges. Not only that, because vegetables are rich in vitamins, they can also prevent constipation and inhibit diseases such as enteritis and colitis. In addition, pickled pickles are rich in lactic acid bacteria, which can enhance appetite and inhibit other germs in the small intestine.
Therefore, Korean food must eat kimchi in order to maintain a balanced nutrition. Because of the limited climate and soil on the Korean peninsula, they can't have fresh vegetables all year round, so they need kimchi. This is one of the reasons why Koreans must eat kimchi often.
More interestingly, the best efficacy of kimchi is directly proportional to its best taste. In other words, when the taste is moderate, its nutrition is also the best. When pickles are cured, the vitamin content also increases. Usually, at the beginning of pickled vegetables, the vitamin content tends to decrease slightly, then gradually increase, and reach the peak after 2-3 weeks of maturity. Especially at this time, the content of vitamin C is the highest. It can be seen that it is not easy to make high-quality kimchi. Be sure to adjust the concentration of salt and the amount of sauce in time. The optimum ripening temperature of kimchi is 5- 10℃, and the taste and nutrition are the best when pickled at 15-20 days.
Besides bibimbap, cold noodles and kimchi, other traditional dishes that Koreans like are: raw mixed fish, raw mixed tripe, bean jelly, roast beef, boiled dog meat, fairy furnace (that is, hot pot) and so on. Koreans are a people who like soup, especially miso soup. I usually have breakfast and dinner, hot soup at ordinary times and cold soup in summer. The ingredients of soup are vegetables, meat, fish, wild vegetables and so on. There are also many kinds of sweets and drinks in Korea, mainly maltose, nectar, dipped sugar, tea, preserved fruit and cooked fruit. Among them, liquor includes turbid liquor (rice wine), medicinal liquor, shochu, snake wine and so on. Maltose and turbid wine, as refreshing drinks, are drinks that every family has.
It can be said that the local diet is a regional specialty made according to the local geographical and climatic characteristics, and it is an authentic folk diet made by ancestral cooking methods. From this, we can also see the customs of the year and the customs of life undertaken by various places. The diet culture of each country and nation not only has the characteristics of local culture, but also has great significance from the perspective of nutrition.