Added: 11/05/2005 |
Spicy Taste of Korean FoodKorean cuisine is the traditional food of Koreans in Korea and overseas. Like all eastern cuisines Korean food is very exotic and original, though very much alike Chinese. Here main ingredients used are rice, vegetables, fish, soybean and flour. Absolute absence of milk products is a peculiar feature of Korean cuisine. Korean food is varied, fascinating, and becoming internationally popular.
The basis Korean food is rice with different additions (vegetables, fish, seaweed and tofu (tubu in Korean), according to the season and day time. Korean food derives its flavours and tastes from various combinations of products. Sesame oil, soybean paste, soy sauce, salt, garlic, ginger and, most importantly, chilli pepper, give korean food its distinctive spicy taste.
In fact, Korea is the largest consumer of garlic-eating out Italy. It varies seasonally, and relies much on pickled vegetables which are preserved traditionally in outside ceramic jars, and a very labour-intensive preparation time even for the simplest kimchi.
As we started speaking about kimchi - the most famous korean festive food - it is nothing more but fermented radish and cabbage, with spices of course! In essence, kimchi can be an inipendent dish, though usually used as an addition to many others. Radish is the necessary component practically of each meal of festive korean food. One more of them is khve - pieses of fresh fish poured with vinegar, pepper, salt, garlic, chopped carrot or radish, and then remained for 20 minutes. But don`t be afraid to get stomach ulcer, korean food is though spicy, but not fatty. One more dish, which builds casual menu of koreans, and our as well, is noodles. You know that very boxes with noodles of domestic cooking, usualy served under chicken or meat sauce with spices, soybeans and kimchi. In Korean it is called kuksu. An important place in koreans` ration takes soup, without which no meal can manage to exist.
Of course, these are not only dishes which you will be offered in garden Korean restaurants. Both cooking process and utensils serving on the table have their own rules and rituals. Moreover, Koreans have a special kind of restaurants - the garden ones. They are a fusion of restaurant and a place for meditation. These gardens are a work of art themselves, among interesting features of Korean gardens are elements which drew birds; as well as the notable secret gardens. Korean gardens are natural, simple, and unforced. They involve both the people within them, and the buildings, in an unforced and at times irregular asymmetry, where the total landscape flows in a natural and progressive way. Garden korean restaurants located there give a perfect view of these gardens, if not within them.
So, coming there, be ready to have only two personal bowls- with rice and soup, while other korean food you will have to eat form one big public plate. You can use both special sticks and spoons.it's advisable that you taste pulkhogi - pieces of meat, fried just on the table in front of your eyes. This meat is preliminary fermented soy sauce with sesame oil, garlic, green onion and other spices.
In plain words, korean food is usually have something to surprize you with. Maybe that is the secret of its popularity.
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