What Nobody Told You about Korean Cuisine

Hello everyone. Today, I want to explain a little bit about Korean culinary, Korean food culture. There are some rules in Korean food culture to prepare a home meal in the Korean traditional style. The first is that there is no main dish in traditional Korean culinary. Maybe you've seen a lot of side dishes in a Korean restaurant. We call it banchan, which means any meal, any side dish that goes well with rice. So, the banchan is served on a plate. There are several banchan and you choose the banchan you want, along with rice or noodles. The most popular banchan is, of course, the kimchi. Number 2, French fries. Home meal includes a seasonal banchan. Korea has four different seasons. So, in spring, we like to eat spring vegetables. In Korea, there are many mountains in this country and many people love to eat wild vegetables. Vegetables harvested in the mountains. Number 3, there is a golden ratio among Koreans that we believe to be healthy and delicious. If you keep seeing the ratio of 7 to 3, which means that 7 parts are the base of vegetables. Other three parts include carbohydrates and proteins. Carbohydrates can be rice or noodles, of course. And protein fish, grilled fish, a lot of Korean barbecue. But sometimes it can be tofu or canned soy. If you keep seeing the golden ratio of 7 to 3 in your diet, you will be healthier. And today, I wanted to show you my shipop style. As for the banchan, the accompaniment, we have cod roe eggs in soy sauce, spinach boiled in soy sauce and sesame oil, shiitake mushrooms and fried garlic sprouts with dried shrimp. Kimchi is an essential item in Korean meals. And, of course, rice and soup. This is the soja janggu soup. Prepare the spoon and the chopsticks. And here it is.