About korean food culture
Common Korean suppers comprise of rice and side dishes. Koreans have utilized different ingredients and created distinctive formulas. In this manner, there is an extensive varieties of dishes and keepings from various locales and for various seasons.
Gim-chi and other aged sauces are ingredients of Korean conventional sustenance, and we take much pride in them. For Koreans, rce is an important source of nutrition. our general side dishes are soups, pot-stews with different fixings, cooked vegetables, plates of mixed greens, pickles, sea foods, dried fishes, and meat. Gimchi, sauce or paste, and salted sea foods are constantly served.
The uniqueness of Korean nourishment is in the flavoring. For the majority of their nourishment, Koreans utilize different sorts of flavoring made of soy sauce, onion, scallions, garlic,sesame oil, res pepper powder.
Gimchi
Gimchi is the most delegate Korean matured nourishment, and one can't imagine a Korean dinner without it. The primary ingredient is cabbage cured in salt. Seasoning for example, red pepper powder, ginger, garlic, radish, scallions and others is included. After some salted fish is included, it is stored at a low temperature for safeguarding and aging.
Maturation at an appropriate temperature is essential to have great quality and delicious Gimchi. Koreans created imaginative and savvy methods for saving Gimchi in various areas and seasons. Gimchi is good nourishment in many perspectives. It is hostile to bacterial and its primary fixing vegetables are loaded with fiber, which is useful for digesting. It is additionally useful for forestalling weight, hypertension, diabetes, and tumors.
Korean table setting
Korean table setting tradition has 3, 5, 7, 9dish types. The number means the side dishes on the table plus to the essential dishes of rice, sauce, Gimchi, and stew. For king families, they had the twelve dish type. Rice and stew are in the first line, and stew is set on the right of rice. Side dishes are put in the following lines with sauce on the central spot of the table. Hot and meat dishes are set on the right side, and cool and vegetables on the left side. A spoon and chopsticks are put on the right side, and the spoon is put nearer to the diner than the chopsticks.
Seasonal Food
Korea has different seasonal something to eat with each season's ideal and most tasty materials.
Sam-gye-tang is a typical summer food. Sam-ge-tang is a chicken soup people usually enjoy to stay healthy in summer. we put rice, garlic, ginseng and dates inside a chicken first, submerge the chicken in water in a pot, and after that stew it. Chicken and ginseng when assembled function admirably to give a great deal of vitality particularly in summer when man sweat much and get exhausted easily.
Bul-go-gi is made of lean meat. As it is tasty and not spicy by any means, kids eat it a great deal. In sauce, include cleaved scallion, garlic, ginger juice, pepper, and sesame oil. Submerge the meat in this sauce, mollify it by crushing it daintily with fingers, and marinate for 30 minutes. heat the meat on medium fire.
Naeng-myeon has been a prevalent dish for Koreans since the Joseon era. Put cut bubbled meat, cut cucumber, cut pear, and boiled egg on noodles made of buckwheat flour. Pour the cool soup made of beef or cured radish. Include mustard and vinegar just before eating. This is the common Naeng-myeon of the Pyeong-yang district. Naeng-myeon from the Ham-gyeong-do region is made of potato starch, and they include crude fish cuts and prepared red pepper sauce to the noodles.
korean Table Manners
Koreans have set significance on table manners, and preserved our customary manners entirely. We korean put on clothes properly and have good stance when we eat. we don't lift a spoon or chopsticks until the point when our parents do so.
When eating meal, we do whatever it takes not to show the something in our mouths, and attempt to bite the food silently and gradually. Try not to hold the spoon and chopsticks together, or lift the stew bowl from the table. kids can't leave the table until the point that parents do.
However, table manners tend not to be kept well these days in Korea.
