打豆打豆
South Korean cuisine has a local flavor and characteristics, emphasizing the natural keeping in good health, also pay attention to appearance and flavor, with chili sauce as the most representative of seasonings, South Korea much vegetables give priority to with appetizers, pickled. Whether the palace of preserve one's health food science or delicious taste traditional diet or red someone kimchi, food is not missed. Now I will introduce some to South Korea will eat the delicious cuisines.Korean barbecue (SoBulGalBi) :Korean barbecue, the cow is a important health food, South Korea, one of the most popular is the roast beef and grilled steak, before the barbecue with seasoned first, and then put on the iron plate roasted, baked after dipping chili sauce or South Korea bean paste, rolled in vegetables such as lettuce, sesame leaves to eat, taste fresh and not greasy.Spicy Fried rice cakes (DdukBokki) :Is South Korea famous snacks, also is the young girl's favourite, cylindrical article rice cake cut into paragraphs, fiddling with red chili sauce hyped, sometimes also will join some tempura, flake material such as eggs, sweet potato, sweet in taste spicy, spicy with sweet, the taste is special. To South Korea, must taste is worthwhile.Pickled vegetable (KimChi) :Is one of South Korea famous traditional food, generally is one of the most common cabbage kimchi, pickled cucumber, radish kimchi, leaf vegetables pickled vegetables, etc. Kimchi has been bacteria and promote gastrointestinal digestion, such as multiple effect reducing weight.韩国美食颇有地方风味和特色，强调自然养生，也讲究外观和调味，以辣椒酱为最具代表性的调味料，韩国蔬菜多以冷盘、腌制为主。不论是科学养生的宫中料理还是滋味鲜美的传统饮食或者是红艳有人的泡菜，都是不可错过的美食。现在我就向大家介绍一些到韩国必吃的地道美食。韩国烤肉（SoBulGalBi）：韩牛烧烤是韩国重要的养生料理，其中最受欢迎的就是烤牛肉和烤牛排，在烧烤前会先用作料腌制，然后放在铁板上烤，烤熟后蘸辣椒酱或者韩国豆酱，以生菜、芝麻叶等蔬菜卷着吃，滋味鲜而不腻。辣炒年糕（DdukBokki）：是韩国有名的小吃，也是年轻女生的最爱，圆柱形的年糕条切成一段一段，搅合着红彤彤的辣椒酱一起热炒，有时候也会加入一些片状的“甜不辣”、鸡蛋、地瓜等材料，口感中甜中带辣，辣中带甜，滋味非凡。来韩国，一定要尝一下才算不虚此行泡菜（KimChi）：是韩国响当当的传统料理之一，一般最常见的是白菜泡菜，还包括黄瓜泡菜、萝卜泡菜、叶菜类泡菜等。泡菜有一直病菌以及促进肠胃消化、减肥等多重功效。
阿滋猫波斯猫
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.
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