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Korean Food

   Today Korean popular and in the East and in the West, increasing the number of her fans and in Central Asia. The first of all because the Korean exclude or significantly limits the combination of products that can affect human health. For example, Koreans eat tomatoes not with salt that promotes the deposition of salts in the body, but with sugar. A small quantity added in many dishes than satisfy the need an organism in glucose, at the same time sweet dishes in their food do not have a special value. This is explained by the fact that people with excessive weight in Korea much less than in Europe and especially in the United States. In addition, Korean never combined meat with potatoes in salads, as it makes it difficult to the assimilation of food and causes obesity. Into the same reason in the diet here very rare and hot meals potato with meat. Koreans, being tilling people, in general consume little meat, their food in the main vegetable; different porridge-Rice and other-replace Koreans bread. Rice porridge (Pab) prepared from the special, not sticky varieties of Rice, on a couple of no Salt and fall in large cups. Pab – main dishes in Korea. Unleavened Fig neutralizes acute all dishes that serves as a side dish in small misk and plate. Continued presence of Rice on the table, decreasing taste imbalance and protects bodies digestion of unwanted effects of acute condiments, promotes the removal of the body slag and said about the balance components in the dishes Korean food. Many Korean food have healing properties. Wild edible plants, flowers and herbs that are local population made the future season, give to dish not only a special originality but also salubrity. It’s first of all wild garlic, flowers Acacia, shoots Fern, and others.

   Second place in the diet Koreans after Rice is acute vegetable dish kimchi. Approximate analogue of many options this dishes in the European kitchen can be defined as pickles and acute snacks. Each fall Housewives in Seoul compete in the art of fermentation kimchi. Korean really love soy, including or any other form of it is present in all dishes, giving them a unique flavor. of the history of National dishes since ancient times in Korea there a custom, according to which the future mother in law evaluate daughter in law on the ability to Cook soy sauce. Soy fresh harvest in November washed, it swells in the water, its brewed until softening 1-2 hours, kneaded mess and formed from it briquettes. Then it is placed in a cool room until February. Soy is at the same time subject to the natural fermentation and slow drying. These processes are accompanied by smell, especially in the first few months. Conserved soy in the form of briquettes called – meju, the result of the first and most complex stage of the preparation of sauce. The second step reduces to dissolution of meju in salt water. in February briquettes break apart and ground in fine powder, which then pour 15-20% a solution of the sea Salt. Soy paste, as well as soy sauce, is used for the preparation of all kinds of spices. Korean oncologists recommend a daily basis is soup soy paste as the prevention of cancer, especially gastric cancer. in Korea, as well as in Japan and China, very common another product of soy. In Korean it is called “toubou” (in Chinese – “daufu” on the Japanese – “tofu”) and prepares of soy milk by his minimize with the help of mineral salts or acids. in fact it is a concentrate proteins and lipids soybean. In English, as in the European, stuck Japanese product name – tofu. Coastal Marine and River water the Korean Peninsula give people a rich foods. For preparing fish dishes culinary specialists use Pollock, Cod, trout, mullet and carp. In addition to fish in the food use numerous the form of Marine invertebrates and algae. Popular shrimp, crabs, squid, octopus, mussels, oysters and others. Traditional food made from fish – dish of raw fish (hwe). It pieces of pour vinegar, and then added pepper, Salt, garlic, finely cutted carrots and cabbage. 20 min after stirring dish is ready to use. хве prepare also of chicken, beef, and so on one of the most famous dishes Korea – noodles – kuksu. It is prepared from wheat, buckwheat, corn or potato flour and serves on the table together with the dishes of finely chopped meat different ways to cooking, there are a lot of spices, as well as with hot and cold broth. In the Korean food, as in the Chinese, there are no dairy products. only in ancient times milk as delicatessen served on the table nobility. in contrast to the Japanese and Chinese Koreans always little was used tea. more often they drink tea leaves Hawthorn, adding ginger. However, the most common drink- water boiler, in which to this Fig. liquor Koreans – Rice water (do Sul). in front of the use of her warm up. among the fans of the Korean cuisine the most popular salads and snacks, it is their recipes and constitute the bulk of this section. methods for the preparation of Korean dishes a few more years ago impossible was found – so zealously kept secrets of the National kitchen. on the preparation of products for Korean foods especially salads, as in the Chinese cuisine, leaves much longer than the thermal processing. it helps save more nutrients products. all dishes are prepared in the form of small pieces that is convenient to take chopsticks. in Korea believe indecent cut food on the plate. traditional Korean table – is a large number of dishes filed at the same time. in contrast to the European kitchen, individual Korean dishes do not have an independent role (first, second, and so on. etc..), but only complement one another, acting like a single gastronomic “Orchestra.” some Korean recipes at first glance may seem too complex, and the necessary products – hard to reach. However, the individual components dishes can be replaced without prejudice to their taste qualities. for example, instead of glutamat sodium you can take Cube, instead of molasses – honey, in the absence of Sesame oil to use the olive, they are close to taste quality. in addition, the above recipes a few adapted to our perception and reality.

 

Team 8 Asia Student Summit 2018 Batch 2

1. FARIZA SATMAGANBETOVA
2. ISHITA RAI
3. JONQUIL MILI TAROL
4. KAJOL KHANNA
5. BETZY ALIMANDA ANSORI
6. RIANA RAHMAWATI
7. GISTYA CHAIRUNIZA
8. ERSA HASANAH PUTRI
9. PRAATHOSH VIJAYAKUMAR
10. ROBBY MAULID SURYANA