Did you know that Korean kimchi is made of Chinese cabbage, green radish, garlic, green onions, chives, cress, red pepper, ginger, shrimp paste, white pear, etc. The taste is delicious, tender and crispy.
Korean cold noodles, the production process is not complicated, boiled noodles add the prepared soup, and then add braised beef slices, Korean kimchi, cucumbers, eggs. The texture is diverse, sweet and sour, slightly spicy, refreshing and delicious.
Korean cake is a cake that is beaten: rice grains are turned into cakes, cut into appropriate small pieces, sprinkled with bean flour or dipped in honey and sugar. The fragrance is soft and delicate, and the tendons are palatable.
There are as many as 78 kinds of Korean pickles, and most of their raw materials are in the mountains and fields, which can not only be eaten as vegetables, but also have certain medicinal value.
Using the Korean medicine theory "Sixiang Medicine" to test kimchi, cold noodles, cakes, pickles, from dishes to staple foods to snacks to side dishes, all pay attention to light, all-round embodiment of food therapy and health characteristics.
The light diet of the Korean people is in line with the "less oil and less salt" advocated by today's healthy diet. Through the carefully cooked vegetarian dishes, it is a good interpretation of Su Dongpo's "the taste of the world is refreshing".