Korea is famous for its rich cuisine with extremely delicate dishes. We can feel this very clearly through the article on Korean cuisine below. Let’s find out.
In the midst of the fast-paced development of society, Korean culinary culture always has its own characteristics that do not overlap. As a result, Korea hoarded endless resources. South Korea is a temperate region, where people cultivate seasonal crops such as beans, seeds, vegetables, especially as well as seafood.
Dishes must be completed to be served on the table, rice and soup must be placed first, sauces and other dishes must be placed in the middle. Cold dishes and vegetables are on the left, chopsticks on the right side of the table.
A regular Korean family meal provides all the necessary nutrients for a day of living and working. Koreans often use a lot of spices when preparing food, according to them, the more spicy a dish, the more bold it is national traditional cuisine.
Referring to Korea, people immediately think of kimchi, kimchi appears on every Korean table. Although there are hundreds of different types of kimchi, most of them have a strong and spicy aroma.
Kimchi is listed in the list of “5 healthiest foods” according to American Health Magazine because of many health support effects. In 2013, Korean kimchi salt culture was recognized by UNESCO as an intangible cultural heritage of humanity.
It can be said that Korean cuisine is one of the most diverse cuisines in the world. Koreans have a variety of recipes with unique processing methods, creating a rich sense of taste for people to enjoy. The main reason is because Korea has a profound oriental philosophical culture.
People also have the concept of 4 seasons, on the yin and yang harmony. Therefore, they believe that each season should use separate cooking materials, suitable for each season to bring the most delicious food and ensure human health.
The most pleasant season of the year, along with the season of Korea’s most bustling festival. Mid-Autumn Festival – Chuseok, a big and very important Tet festival for Koreans, celebrates a bumper crop when fruits and grains are plentiful.
People use rice to make cakes and wine to make offerings to their ancestors. Shrimp, fish with dotted bait, shiitake mushrooms, persimmons … are foods with the typical autumn identity of the Republic of Korea.