韩国美食培训文案高级英语

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爱dele的Vivian

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Korean foods are definitely different from foods elsewhere in the world. The one attribute which stands out the most is spiciness. The other is that many dishes are served at room temperature(yest some are served boiling hot). Korean food has a distinctive flavor, with the use of various vegetables and spices to complement the meats. Hanjongshik (한정식) literally means "full course Korean meal" which consists of grilled fish, steamed short ribs, and multiple side dishes. The usual Korean meal is rather elaborate when served in a restaurant even if defined only by the quantity offered.The staple of the Korean diet is kimchi (김치). It has become, through tradition and enduring style, almost a religious activity to prepare. Kimjang (김장), which occurs in the autumn harvest season, is the most important annual social event of Korea, at which time the dish is composed in great quantities. The ingredients are trucked in in huge piles. The women gather in groups to spend hours cutting, washing and salting the cabbage and white radishes. Then they are dosed with red pepper, then garlicked and pickled. The concoction is then buried in huge earthenware crocks to keep it fresh yet fermenting though the winter months. By the time comes to feast upon the final product, it is fiery hot. Some kimchi is milder, such as a light brine kimchi, usually prepared in the summer months when kimchi is difficult to retain its freshness. There is also a type of light kimchi soup, fermented water with vegetables which is usually served aside a variety of other side dishes.Numerous meat dishes are available. The most popular of these is pulgogi (불고기), or "fire beef," which can be thinly sliced marinated beef, marinated ribs, unmarinated sliced beef or unmarinated sliced pork. Some call it barbecued beef, and is appreciated by many Western people. It is broiled in a convex slotted brazier with a catcher for collecting the rich juices which can be made into a delicious soup after the meal. Kalbi (갈비), steamed or broiled marinated beef or pork short ribs, is also quite popular, and is more tender than pulgogi. Shinsillo is a delicious mixture of meat, fish, vegetables and bean curd. It is served simmered in a beef broth over a charcoal broiler with a small chimney. It is also sometimes served with eggs and gingko nuts.Pibimbap (비빔밥) is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. It is sometimes prepared with koch'ujang (고추장), a red pepper sauce. Genghis Khan is made from thin slices of beef cooked in a broth mixed with vegetables, herbs, and spices. Broiled to-mi (도미) is red snapper served with sweet and sour vegetables. Other popular dishes are takmokam, stewed chicken; sojum kui, beef pieces barbecued on an iron-hot plate then dipped in salt and pepper; and kimpap (김밥), chopped meat and vegetables wrapped in rice and dried seaweed, usually served with a bowl of soup and pickled radishes.Vegetable dishes are also very popular in Korea. In fact, rice is meant to be the main course of a meal, and the additional foods are intended to enhance its flavor. Naengmyon (냉면) is a single, independent dish of cold noodles, and jajangmyon (짜장면, 자장면) is noodles with black sauce. Mandu (만두) is steamed dumplings.Soups (국) in Korea vary in taste and potency. Maeuntang (매운탕) is a spicy, hot seafood soup that usually includes white fish, vegetables, soybean curd, red pepper powder, and a poached egg. Twoenjang-guk (된장국) is a fermented soybean paste soup with shortnecked clams in its broth. Miyok-guk (미역국) is a vegetable soup prepared with dried spinach, sliced radish, or dried seaweed. Also popular is a light broth boiled from highly seasoned dried anchovies.The herbs and spices which give Korean meals such a delicious flavor also carry medicinal properties. Mugworts, aralia shoots, sowthistle, and shepherd's purse are eaten in the meal to help cool or warm the head and body. Additionally, kimchi is a valuable source of vitamin C.Korean food, whether a spicy hot kimchi or a mild dish of cold naengmyon, is characteristic of Korean tradition. The serving style of multiple side dishes and at-your-table cooking creates a warm, homely feel. The long and thorough preparation makes the taste completely fill a dish, through the broth cooking and fermentation. Korean food is in a class by itself.中文：韩国食物是绝对不同的食物在世界其他地方。最突出的一个属性是辣的。另一个是许多菜肴在室温(是的有些滚烫的服务)。韩国食物有独特的风味,使用各种蔬菜和香料来补充肉类。Hanjongshik(한정식)的字面意思是“完整疗程韩餐”的烤鱼,蒸排骨,和多个配菜。通常的韩餐而精心设计曾在一家餐馆即使只有定义数量提供。朝鲜的主要饮食是泡菜(김치)。它已经成为通过传统和持久的风格,几乎是一个宗教活动做准备。来临之前(김장)发生在秋收季节,韩国是一年一度最重要的社交活动,在这段时间里,这道菜是由大量。在大量的成分是用卡车运。妇女聚集在团体花几个小时切割、清洗和盐白色卷心菜和萝卜。然后他们给红辣椒,然后garlicked和泡菜。然后混合物被埋在巨大的陶缸保持新鲜然而发酵尽管冬季。当盛宴在最终的产品,它是火辣。一些泡菜是温和的,比如淡盐水泡菜,泡菜时通常在夏季准备难以保持其新鲜度。还有一种类型的光泡菜汤,fermen 大量的肉菜。其中最受欢迎的是pulgogi(불고기),或“火牛肉,”可以卤牛肉薄片,卤排骨、unmarinated切牛肉或者unmarinated切片猪肉。有人称之为烧烤牛肉,是许多西方人欣赏。在一个凸槽火盆烤捕手收集丰富的果汁后,可以制成美味的汤。(问갈비)、蒸或烤卤牛肉或猪肉排骨,也很受欢迎,比pulgogi更温柔。Shinsillo是一个美味的肉、鱼、蔬菜和豆腐。它是牛肉汤炖的小烟囱木炭烤焙用具。它有时也配鸡蛋和银杏果仁。 pibimbap(拌饭)is made from cooked rice mixed with vegetables bits of meat、seasoned,and egg。prepared with koch sometimes it is ujang(辣酱“red pepper sauce”、“a)。genghis khan is made from thin slices of beef cooked in a broth mixed with vegetables、herbs、and spices。broiled to - mi(鸡奸snapper red is)served with vegetables一回and sweet。takmokam are dishes popular other kui stewed、sojum;chicken pieces beef、barbecued on an iron - hot发明dipped in salt and pepper then;and kimpap(紫菜包饭)、chopped wrapped vegetables and meat dried seaweed、- in usually and served with a bowl of soup radishes pickled and。vegetable dishes are also very popular in korea”。in fact、rice is meant to be the main course of a meal foods additional and the、enhance flavor its intended are to”。naengmyon(冷面)dish independent、single is a jajangmyon and、noodles cold of、炸酱面（ soups(国情vary in korea)potency and taste in”。maeuntang(独处spicy is a)seafood hot、includes soup that usually soybean、vegetables、“white curd、red pepper powder、and a poached egg。twoenjang - guk(大酱汤)is a fermented soybean paste soup with shortnecked clams in its broth。miyok - guk海带汤(vegetable is a)prepared soup spinach sliced、radish dried with dried seaweed,or。broth light is a popular also seasoned dried boiled from highly anchovies。　药草和香料给韩餐美味的风味也药用价值。Mugworts楤木属芽,苦菜,荠菜吃的这顿饭帮助凉爽或温暖的头部和身体。此外,泡菜是一种宝贵的维生素C的来源。　　　　韩国食物,无论是麻辣泡菜或冷当温和的食物,是韩国的传统特征。的服务风格多种配菜和at-your-table烹饪创建一个温暖的家的感觉。长和充分的准备使口味完全填补菜,汤烹饪和发酵。韩国食物是在类本身。

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we are what we eat. 吃什么就会有什么样的身体健康。An apple a day keeps the doctor away. 一天一个苹果，不必看医生。Eat at pleasure, drink with measure. 随意吃饭，适度饮酒。Diet cures more than doctors. 自己饮食有节, 胜过上门求医。Leave off with an appetite. 吃得七分饱, 就该离餐桌。

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韩国美食培训文案高级英语

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