Korean cooking.


Korean cuisine drenched in tradition. In the life of every family, every Korean there are three festivals which are celebrated with abundant feasts. This is a wedding, birth of a child and 60-year anniversary. On such occasions the grandiose celebrations of the belly, attended by all relatives, friends and acquaintances. These three events in Korea are considered the most important in human life.

Korean cooking multi-component, characterized by severity simply unrealistic for the average European. Between the words “tasty” and “sharp” the Koreans put the sign of equality. But despite this, there are dishes. which are quite familiar to our taste buds. And it’s not only the carrot from the nearest market.


Koreans eat mostly with chopsticks. And very long, thin and… a metal (from brass before, now stainless steel)! Once upon a time in the homes of the wealthy ate with silver chopsticks since it was thought that silver darkens when struck by poison.

Another feature of eating: frequent use of spoons – the Koreans, unlike other far-Eastern peoples, even the rice eat with spoons.

Sticks and spoons featured in many Korean Proverbs. Before, when I wanted to know how many people in the family, asked: “how Much do you have spoons?”. And “to postpone the spoon” meant “to die”.

How much, how and what to eat

The best-known Korean dishes: BAP (rice), Kuksa (long thin noodles), pulgogi (grilled meat), HVE (a dish of raw fish with spices), dumplings (roughly – dumplings), sinseollo (one of the most delicious and complex dishes that includes more than 30 ingredients).

Koreans usually eat three times a day. Have Breakfast at 6-7 am, lunch at 12, dinner is 7-8 in evening. For dining, there are tables of no higher than 35 cm, which bring from the kitchen into the room to the beginning of the meal is already served and then carry them. Around one table the whole family, but especially the guests of honor and senior men in the family bring separate tables. However, at the moment the Koreans whose homes are not equipped with Underfloor heating, eat in the kitchen for a standard table.

Traditional Korean meal cannot be divided into first, second and third dishes. The main food is rice, and the rest is complementary. Also essential attributes of the table are Korean soup and Cup of water: water is also used spicy food (although the way again, knowing people do not advise)), and the soup is drunk from a Cup or eaten with a spoon alternately with rice. Korean etiquette requires deference to the food, but because of the Cup not with food brought to your mouth – you should lean over the pot with food. If some dish and is taken in hand, lifted from the table it can only slightly.

Sauces and condiments are a major component of almost every Korean meal. The most commonly used ingredients are: soy sauce, Apple cider vinegar, spicy greens (cilantro, dill, parsley, tarragon, Basil, etc.), nutmeg, ginger, cloves, cinnamon, Bay leaf, different kinds of peppers.

Often add MSG (“manage”) – a flavor enhancer products.

The proportion of fats and sugars in the diet of the Koreans in 2 times lower than those of American or European. So the Koreans not obese, and diabetes hardly known to them.

Half of the animal food consumed in Korea – seafood and fish (flounder, cod, trout, walleye, carp, mullet, squid, shrimp, crabs, octopus, cuttlefish, mussels, oysters, seaweed, etc.).

One of the favorite foods is soy . from cooking pasta, sauces, cheese. It is added to many dishes.

The main product that is on every Korean table – fresh steamed rice (BAP) . It protects the digestive organs from the harmful effects of a great number of widely used spices and spices. The rice serves a variety of salads and snacks.

Interestingly, in Korea there is no concept of “dessert” is the sweet food there, almost none. The body’s need for glucose is compensated by the expense of adding a small amount of sugar in meals and use fruits.

Combinations of products . which may have a negative health impact, Koreans restrict or do not allow. For example tomatoes with salt do not eat – they cause the deposition of salts. Therefore, eat tomatoes with sugar. The combination of potatoes with meat is also unlikely to occur in the Korean menu, a combination that complicates digestion of food.

In addition to rice grown in Korea, buckwheat, barley and wheat, but they notably lose rice in popularity. The same is used only buckwheat as a flour, from which the prepared noodles and dumplings.

The flora is very rich in Korea, so the Korean diet is saturated with different plants, including wild. The same ginseng is used not only in medicine but also in cooking! Acacia flowers, wild garlic, young shoots of fern – which just will not see on Korean cuisine!

About cutting products

An ignorant man may seem that the form of food cutting does not affect the taste of the dish. However, it is not. Checked that the same carrot will not work if you are using a regular grater.

In Korean cuisine made products cut into very small pieces: straws – thickness 2-5 mm, length – 3-6; cubes – 1 cm; circles, diamonds, slices – the thickness of 3-5 mm, height – 1-2, length – 6-7. The pieces should be the same, so that during heat treatment was uniform cooking.

Large cucumber core is cut – not used in food.

Garlic and onions largely chopped, passed through the frog or pounded (in a mortar for example).

Meat, fish, pork kidneys incised diagonally (if cooked in one piece). Such cuts do the same on other products cut into diamonds or squares.

Boiled chicken is often rasshiryaetsya along the fibres slivers and not chopped.

Thermal processing of products

The distinguishing feature of Korean food – preparation products takes much more time than the cooking.

Vegetables served undercooked – so they retain more nutrients. This applies to different types of processing – and to extinguish, and for cooking for a couple, and to jarinu.

B about most of the food is cooked directly over high heat and then on low zagotavlivali.

Use for thin-walled frying pan with a hemispherical bottom (wok). In this dish the cooking is very fast.

For cooking on a pair of used original authentic steamers. At the moment, easily replaces them with modern technology.

Korean names of the dishes:

Jeong – dish fried in a pan;

Gouy – broiled or smoked foods;

the Hwa – appetizer of raw fish;

Tim – boiled meat;

Jorim – boiled fish;

BAP – steamed rice;

namul – lightly fried or scalded dishes of vegetables or wild greens;

Juk – porridge;

kimchi – pickled vegetables.

How much spice to put?

Koreans eat very spicy food, so it is permissible to change the amount of spices, sauces, condiments, in accordance with his preferences and capabilities.

If specified in the recipe double the spices, then the first time you have to put at least 70% of the specified number.

Korean cuisine is difficult to imagine without soy sauce and paste (dwenjang), pastes of red pepper (gochujang).

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