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韩国饮食文化

  • 发布时间:2018-04-26
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  Korean Dining Table
  if we were to ask a non-korean reader what the best Korean food was, what would be their answer?
  They would probably include bulgogi marinated beef strips, bibimbap mired rice with vegetables,
  fried chicken and beer, or even kimchi. How about the flavor thatKorean people themselves love the most? Many of them would probably say"spicy"
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  A Typical Homestyle Korean Diet
  If you ask me, my answer would be" the flavor of rice, side dishes and soup, all mixedtogether in the mouth. " Try to recall a time when you were eating with Korean people, if youever have. Or you could refer to a family meal scene in a Korean TV show or movie. Thetable has on it rice and side dishes. Then there are bowls of soup next to the rice, or a largepot of soup or stew in the middle of the table. there's a certain order in which people wouldnormally consume these items
  First, they get a spoonful of soup using their right hand and take a sip. Then, they use thespoon to get rice and put it in their mouths. Immediately, they put the spoon down, either onthe rice bow) or where it was on the table, and quickly, using the right hand again, they pickup their chopsticks, With the chopsticks. they get a piece of a side dish and put that, too, inthe mouth. As it takes less than 10 seconds to perform these moves, the rice and side dish
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  are being chewed and mixed together in the mouthThis procedure for eating rice is hardly unique to Korean cuisine. Rice is eaten the sameway across East Asia, i Japan. Taiwan and even Southeast Asia. Unlike bread or noodlesrice usually doesn't contain salt. Thus, it always has to be consumed together with a sidedish
  However, many people take this one step further, revisiting their soups or stews with thespoon and putting even more broth into their mouths while chewing the rice and side dishesThe addition of broth to the mixture of rice and side dish tums the concoction intosomething like bibimbap mixed rice in the mouth. Finally, all there is to do is to swallowThe entire process takes 15 seconds at most. This process keeps repeating in the sameorder, with only the choice of the side dish changing each timeWhen starchy rice is chewed slowly for a long time, the amylase enzyme in the saliva isactivated. The ptyalin in the amylase plays an important role, hydrolyzing the starch in therice into sugar. This is why rice tastes sweet when chewed. The addition of saltiness andspiciness from the side dishes further enhances the flavor of the rice
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  Side dishes containing meat or fish add animal proteins to the sweetness of the rice. Theamino acids in the animal protein mix with the rice to fill the mouth with a savory taste. Jusifill a lettuce leaf with a spoonful of rice, a piece of well-grilled pork, and some cabbage orspring onion kimchi, then wrap it all up, put it in your mouth and chew. The delightfulness ofthis combination is known only to those who have tried it
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  Soup is Backbone of the Korean DietThis is exactly what I mean by"the flavor of rice, sides and soup mixed together in themouth. People view a meal as complete only when the table contains rice, soup, sidedishes. a spoon and chopsticks. Even after filling their bellies to the limit with bulgogimarinated beef strips or galbi ribs, people end the meal with a little rice, soy bean pastestew or cabbage kimchi, as if ordering dessert.
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  Sometimes people opt for pyeongyang-style cold buck wheat noodles after a meal of friedribs or pork barbecue. In this case, the noodles act as a substitute for the rice, the broth ofthe noodles for the soup, and a white kimchi for the side dish. People often pair friedChicken with pickled radishes, colloquially called "chicken radish.
  "The pickled radishes refresh the palate in a way similar to kimchi when kimchi is consumed with rice. There are also people who drink the sweet and sour brine of the pickled radish because theyre used to pairing a soup with solid food
  Unlike other cuisines where rice is consumed as a staple, Korean cuisine tends to be structured so that a meal without a soup is deemed incomplete. These soups are usually made by pouring a large amount of water over meat, fish or vegetables, and then seasoning it to taste Theres a wide variety of these soups, including guk, tang, jjigae and jeongol .Clear broths containing a large volume of solid ingredients are called tangs, while those with a smaller volume of solids are guks. Jjigaes are served after solid ingredients have been fully boiled in a thick broth. while jeongols consists of a lighter broth and raw ingredients that are boiled at the table
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  For almost 600 years, from late Goryeo(918-1392)to the end of Joseon(1392-1910), andthen 100 years more into the 20th century, people have equated the performance of ancestralrites with the survival of the family itself. Rice and soup are the most basic offerings inthe tradition of drinking soup was born from the neo-confucian rules governing ancest cthese ancestral rites. Just like the riddle of the chicken and the egg, it's hard to say whetherites, or if the preference for soup in Korean cuisine led to its vital role in the Confucianrites. Only one thing is for certain: Korean dining table is incomplete without a soup orstew.
  let's Have a Meal Together SometimeTables with shared serving dishes can be easily spotted not just in Korea. but in Japan,China and Vietnam, too. However, it's the rule at Korean dining tables that only the rice andsoup are had individually. All the side dishes are communal. Everyone eats from a singlepot of stew, using the spoons they put into their mouth without any qualm.
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  Some people from the West may find this way of eating to be strange, or even unhygienicHowever, it's a long-held custom and extremely natural for many people. Most peoplecontinue to share stews and side dishes at the same table. In fact, many of them think thatthis communal dining breeds kinship at the table. Just as they mix rice, side dishes and soup
  together in their mouths. they share side dishes with other people, sharing the table withthem to heighten the sense of closenessPeople like to say, " let's have a meal together sometime, as parting words to a newacquaintance they would like to meet again. If you meet a Korean person. and if you wouldlike to befriend them, please say to them, "Lets have a meal together sometime. This is thebest way to get closer to people and to their dining heritage, building a kinship betveenb people