Main features of Korean cuisine

Traditional Korean cuisine The basis of Korean cuisine

, as well as the cuisines of other East Asian countries – this is rice. It is eaten boiled, as well as fried, turned into flour and made noodles from it. Rice has historically played a role in the country akin to that of wheat in European countries.

In addition to rice, in Korea eat buckwheat, grinding it into flour and cooking noodles from it.

In Korean cuisine, both fish and meat are used equally actively. From meat most popular pork and beef. Pulkogi is prepared from beef – for this, the meat is cut into thin plastics, wrapped in soy sauce and butter and fried on an open fire. In a Korean restaurant, you can even serve a special roast. Pork can serve as a base for the soup and can also be served roasted. An exquisite delicacy in Korea is considered a special way cooked pork tails, which were traditionally served to the imperial table.

Fish in Korea is used in both roasted and raw form. Pickled fish, or he, is served as a snack. Also in modern Korea, kimpubs are popular – analogue to Japanese sushi. Most often, raw fish are used as a filling, but kimpubs can be meat as well.

Several spicy snacks are served for each Korean lunch. The main one is kimchhi, fermented Chinese cabbage with garlic and red pepper. In many ways, the technique of cooking this dish is similar to the sauteing of cabbage in Russian, but kimchi is much sharper. Koreans believe that cooking kimchi is one of the pinnacles of culinary prowess, which is not available to all hostesses.

Serving Korean dishes is also quite specific. Usually, each guest is offered a choice of spicy snacks, and the main course is in many cases pibimpap – a deep bowl of noodles or rice, where fried meat or fish are added, stewed vegetables and raw egg.

Dog meat in Korea is eaten, but infrequently. It is mainly served in special restaurants as a component of one of the traditional Korean soups.

Features of the cuisine of Soviet Koreans

Koreans who moved to the USSR were forced to adapt their cuisine under the absence of some habitual products. As a result, dishes have emerged that Koreans living in their homeland do not suspect. A prime example is Korean carrot. This dish is similar to a traditional spicy Korean snack, but using affordable and cheap carrots in Russia.

Another Korean dish that appeared in the USSR is pianse, yeast dough patties, which are cooked in a steamer. This dish appears to have arisen as a mixture of Korean culinary traditions and recipes of Central Asia, in particular, in the preparation and composition of pianse largely resemble mantas. PĂ€nse can be both cabbage and meat and vegetarian.

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