Korean food

 Korean food

                    

Healthy food has received the attention of everyone around the world, and we refer to healthy foods here that consist of 80% of vegetables and no more than 20% of meat, and Mediterranean food is considered the most famous healthy food known around the world, but what many do not know is that the Korean table is very similar to the Mediterranean table.
Most Korean dishes consist of vegetables cooked with gloss oil, an oil that is similar in its healthy composition to olive oil, while Kimchi and Dwayne Jang, a type of soybean paste, not only have a unique flavor, but also contain healthy nutrients and have been shown to be the most effective in preventing adult diseases and fighting cancer. Korea is surrounded by three sides of the seas, and 70% of its territory is mountainous. The areas within the Korean territory are full of high mountain ranges and rivers, and the climate within these areas varies, which naturally makes the natural production more diverse, of course. These climatic and geographic variations in Korea's regions are the reason why Korea's local food culture is shaped by different regions.
Kimchi is the most famous and most important fermented and marinated dish on the Korean table, and the unique flavor of kimchi is due to the perfect harmony between the taste of cabbage, radish and the rich, brightly colored spices that cover it. Sal Bab is a steamed rice. Rice is the most traditional cuisine consumed by Koreans, and the taste of fresh white rice is great on its own, but when served with side varieties it tastes and smells much more beautiful and gives a distinctive flavor to other dishes as well. "B.P.P.P.", a popular dish that combines the burning taste of red bell pepper paste with evaporated rice with vegetables so that the diner enjoys a delicious harmony of these varieties, the combination of rice root vegetables with root vegetables such as radish, carrots and many other types gives this dish a unique flavor and delicious color.
"Jock국" is a kind of borridge, it is the oldest food in Korea, the grains are boiled in water for a long time, and there are many types of borridge, and this depends on the ingredients of its components, the borridge is soft, smooth and gentle on the stomach, and high in nutritional value, so it is ideal for patients, and for people who are busy all day, the jock is a great alternative to breakfast.
Pan Chan, a variety of side dishes served during Korean meals, rice and soup are served at individual times, but side dishes are served in small plates in the center of the table for participants to share. Since each Korean region produces different varieties of wild vegetables and different items, there are hundreds of side dishes. Different types of Pan Chan.
"Tok" is a rice cake. In general, rice is eaten as a main dish, but on one occasion, rice is made into rice cakes, and on festive occasions, national holidays and festivals, buzz cakes are served in different varieties at the celebration table, usually made of white rice flour, and items such as red beans, beans, chestnuts and hazelnuts, which adds more than one flavor.
Koreans have loved wine and wines of all kinds since ancient times. Traditional Korean alcohol is made from various fermented beans, and this fermentation process is an important part of the overall beverage making process, as it determines the taste and bite of the finished product, and traditional alcoholic beverages vary greatly depending on the climate or region in which they are produced. Fruits and herbs can also be added to the drink to enhance the flavor, and there is the traditional rice wine MacCool, and Sojo is Korea's most famous drink.
"McCool" is a traditional fermented drink and is considered the best drink in Korean for a long time, and is made by fermenting rice using natural bacteria, a very rich in protein, vitamin B complex and lactic acid bacteria and all these are very effective ingredients in fighting the harmful effects of microbes that can attack the digestive system, let alone their ability to rid the body of fatigue.
Sogo alcohol is one of the most popular wines among Koreans to the point of organizing meetings or gatherings that cannot be completed without drinking it while eating the side dish "roast pork". Suju alcohol is about 25 degrees, and a single bottle of Sogo is only $1, so I suggest it is a good drink for the general public, but its popularity is not limited to the ordinary population only in all categories. It was made from rice in the past...