求韩国料理英语介绍

Koreanfoodsaredefinitelydifferentfromfoodselsewhereintheworld.Theoneattributewhichstandsoutthemostisspiciness.Theotheristhatmanydishesareservedatroomtemperature(yetsomeareservedboilinghot).Koreanfoodhasadistinctiveflavor,withtheuseofvariousvegetablesandspicestocomplementthemeats.Hanjongshik(한정식)literallymeansfullcourseKoreanmealwhichconsistsofgrilledfish,steamedshortribs,andmultiplesidedishes.TheusualKoreanmealisratherelaboratewhenservedinarestaurantevenifdefinedonlybythequantityoffered.

ThestapleoftheKoreandietiskimchi(김치).Ithasbecome,throughtraditionandenduringstyle,almostareligiousactivitytoprepare.Kimjang(김장),whichoccursintheautumnharvestseason,isthemostimportantannualsocialeventofKorea,atwhichtimethedishispreparedingreatquantities.Theingredientsaretruckedininhugepiles.Thewomengatheringroupstospendhourscutting,washingandsaltingthecabbageandwhiteradishes.Thentheyarerubbedwithredpepper,thengarlickedandpickled.Theconcoctionisthenburiedinhugeearthenwarecrockstokeepitfreshyetfermentingthoughthewintermonths.Bythetimethemomentarrivesforpeopletofeastuponthefinalproduct,itisfieryhot.Somekimchiismilder,suchasalightbrinekimchi,usuallypreparedinthesummermonthswhenitisdifficulttoretainitsfreshness.Thereisalsoatypeoflightkimchisoup-fermentedwaterwithvegetableswhichisusuallyservedasideavarietyofothersidedishes.

Numerousmeatdishesareavailable.Themostpopularoftheseispulgogi(불고기),orfirebeef,whichisthinlyslicedmarinatedbeef,marinatedribs,unmarinatedslicedbeeforunmarinatedslicedpork.Somecallitbarbecuedbeef,andisappreciatedbymanyWesternpeople.Itisbroiledinaconvexslottedbrazierwithacatcherforcollectingtherichjuiceswhichcanbemadeintoadelicioussoupafterthemeal.Kalbi(갈비),steamedorbroiledmarinatedbeeforporkshortribs,isalsoquitepopular,andismoretenderthanpulgogi.Shinsilloisadeliciousmixtureofmeat,fish,vegetablesandbeancurd.Itisservedsimmeredinabeefbrothoveracharcoalbroilerwithasmallchimney.Itisalsosometimesservedwitheggsandgingkonuts.

Pibimbap(비빔밥)ismadefromcookedricemixedwithbitsofmeat,seasonedvegetables,andegg.Itissometimespreparedwithkoch'ujang(고추장),aredpeppersauce.GenghisKhanismadefromthinslicesofbeefcookedinabrothmixedwithvegetables,herbs,andspices.Broiledto-mi(도미)isredsnapperservedwithsweetandsourvegetables.Otherpopulardishesaretakmokam,stewedchicken;sojumkui,beefpiecesbarbecuedonaniron-hotplatethendippedinsaltandpepper;andkimpap(김밥),choppedmeatandvegetableswrappedinriceanddriedseaweed,usuallyservedwithabowlofsoupandpickledradishes.

VegetabledishesarealsoverypopularinKorea.Infact,riceismeanttobethemaincourseofameal,andtheadditionalfoodsareintendedtoenhanceitsflavor.Naengmyon(냉면)isasingle,independentdishofcoldnoodles,andjajangmyon(짜장면,자장면)isnoodleswithblacksauce.Mandu(만두)issteameddumplings.

Soups(국)inKoreavaryintasteandpotency.Maeuntang(매운탕)isaspicy,hotseafoodsoupthatusuallyincludeswhitefish,vegetables,soybeancurd,redpepperpowder,andapoachedegg.Twoenjang-guk(된장국)isafermentedsoybeanpastesoupwithshortneckedclamsinitsbroth.Miyok-guk(미역국)isavegetablesouppreparedwithdriedspinach,slicedradish,ordriedseaweed.Alsopopularisalightbrothboiledfromhighlyseasoneddriedanchovies.

TheherbsandspiceswhichgiveKoreanmealssuchadeliciousflavoralsocarrymedicinalproperties.Mugworts,araliashoots,sowthistle,andshepherd'spurseareeateninthemealtohelpcoolorwarmtheheadandbody.Additionally,kimchiisavaluablesourceofvitaminC.

Koreanfood,whetheraspicyhotkimchioramilddishofcoldnaengmyon,ischaracteristicofKoreantradition.Theservingstyleofmultiplesidedishesandat-your-tablecookingcreatesawarm,homelyfeel.Thelongandthoroughpreparationmakesthetastecompletelyfilladish,throughthebrothcookingandfermentation.Koreanfoodisinaclassbyitself.

参考资料：http://www.zkorean.com/about_korea/korean_food