It 'true that Korean cuisine is the least known of the Far Eastern cooking styles, with heavy use of garlic, red pepper and fermented bean paste.
Korea is connected to a small peninsula on the east coast of China and Japan separated from the Sea of Japan. Many Koreans are of Mongol origin, while China and Japan have decided to Korea (now divided into North and South) at one time or another. 1910-1945 was to rule Japan and the small JapaneseThe influence has been allowed to stay. The Chinese influence is a bit 'more evident in culinary terms.
As in many other Asian countries, are the predominant flavor of soy sauce, sesame oil and seeds (usually roasted), vinegar, sugar, ginger, chilli, garlic and soybean paste known as Jang.
Korean legend, a Union comes from Korea between the son of a bear and twenty cloves of garlic. God gave wild garlic, thenMan Made. After hibernating for 100 days, the bear as a wife, a son Tan'gun with God, and that Korea was founded back son. As a result, garlic is imbued with divine power and Koreans eat in every possible way imaginable, at any time of day or night. E 'often pickled, sometimes raw and sometimes grilled and is almost always found in stews and marinades.
Korean food is hot, hot, hot as a result of extensive use of red pepper, usually driedin strips or ground fiery chili powder, which is a really bright red color.
soybean paste (Jang) vary from very mild to fiery hot, depending on the ingredients. Jang is a Japanese doen pretty simple miso bean paste similar, but with a stronger taste of beans, while Jang gochu (past red beans) contains chili powder and is extremely hot. This Jang are used to flavor many different dishes.
Both are saved pepper, dried or powdered, and Janglarge earthenware jars, and any patio or balcony will be home to many of these.
Pickle (kimchi) is another staple of Korean cuisine and is really the national court. It can be flavored any number of vegetables, but the most common Chinese cabbage with shredded white radish or cucumber and garlic mixed with onions, ginger, chilli, vinegar and water. This mixture is packed in a jar and left to ferment until it is acid, after which each meal is served, includingBreakfast.
surrounded by water on three sides, fish and shellfish and squid are often eaten, although beef was introduced in the diet relatively recently. Pork and chicken are also used, buckwheat noodles and sometimes substituted for rice.
A typical meal might be middle class in Korea consists of sticky rice, served with a stew (usually very spicy), a dish of fried or grilled, a plant simply seasoned with sesame oil, soy sauce and toasted sesame seedsThe seeds, and of course the ubiquitous kimchi. Cooked with thin strips of metal, mesh-like, long-handled spoons kneedles ate metal.
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