Korea: the national cuisine, customs and rituals
National food of Korea is characterized by unique tastes and aromas. It is reduced calorie and has high nutritional value. Many of the recipes are transmitted since ancient times from…

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Korean cuisine. Recipes of Korean cuisine
Korean cuisine The basis of the power of the Koreans, like many other peoples of East and South-East Asia, is the food of plant origin, primarily rice. Rice cooked steamed…

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Korean cuisine. Recipes of Korean cuisine

Korean cuisine

The basis of the power of the Koreans, like many other peoples of East and South-East Asia, is the food of plant origin, primarily rice. Rice cooked steamed without salt porridge ‘baby’, without which no cost, no Korean meal. Less the cook pabi of other cereals: millet, barley or green foxtail.

The other main element of traditional Korean cuisine – fish and seafood. The rich flora and fauna of coastal and river waters of the Korean Peninsula give so rich food to the people. The flesh of clams, shrimp, oysters, sea cucumbers and many sea plants are a fundamental part of everyday, festive and ritual dishes. Some types of lean fish – such as cod, Pollock, flounder – are used to prepare a special kind of food called ‘kimchi’.

Kimchi is a collective name of the dishes, the approximate counterpart in European cuisine could be defined as pickles and savouries. However, kimchi is not only vegetables, fruits and herbs as its components are widely used meat, including poultry, and, as mentioned above, fish and seafood. Usually in the warm season the kimchi is prepared 2-3 days before use, and in autumn for the winter is harvested in large quantities.

One of the main traditional food of the Koreans is the noodles ‘Kuks’. The Kuksa is prepared from wheat, buckwheat, corn or potato flour and served along with dishes of finely chopped meat of different methods of cooking, seasoned with lots of spices, and also hot and cold broth. Content is usually first mixed, is added to taste soy sauce, ground red pepper, vinegar and other seasonings, and then proceed to food intake. While long noodles with chopsticks divided into smaller parts in order that it can be easily wound on sticks and then put in my mouth. Sucking noodles and loudly SIP the broth indecent.

Very widely represented in Korean cooking various kinds of soups served on the table for Breakfast or for dinner. Soup, vegetable broths, thick meat and fish broth in combination with vegetables, soy sauce and soy paste are deservedly the pride of the Koreans, especially the soup ‘kachnicky’ made with special meat.

A special place in the Korean diet is legumes. Only in Korean cooking, there are over hundreds of different dishes, composed of various beans: ‘noctu’ green beans, ‘patch’ red beans, ‘Khong’ – soy beans, peas, and beans. The bean sprouts, more sprouts of beans, a meat substitute by many criteria. Soybeans also produce soya milk, soybean curd, soy paste and, of course, the famous soy sauce.

It should be noted that in traditional Korean cuisine hardly used milk and milk products of animal origin.

The most common sweets are the Koreans ‘Vadul’ – confection made of rice dough and ‘the call’ – molasses made from grain crops.

Separately should be said about the rules of eating. In General, for Koreans food is not just a meal, it is a communal meal, during which have to observe some rules of behavior at the table, order of dishes, the order of consumption of alcoholic beverages, among which the most popular variety of rice vodka, etc. A widespread belief that in East and South-East Asia, all dishes are eaten with chopsticks, not quite true. In particular Koreans and liquid food eating porridge spoons, and the rest sticks. The table alternates the use of spoons and chopsticks: when taking food with chopsticks, a spoon is placed on the edge of Cup of soup or porridge, and when spoon – sticks are placed on the table.


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