Five Flavors and Five Colors - Korean Feast
Located in the northeast Asia and in south Korean peninsula, South Korea enjoys four distinct seasons: short springs and falls, hot and humid summers, and cold and dry winters. Surrounded by the sea on three sides, it has formed a unique food culture. Korean food is known for its "five flavors and five colors". "Five flavors" include sweet, sour, bitter, spicy and salt, while "five colors" refer to red, white, black, green and yellow. Its cuisine combines the characteristics of delicious Chinese meat dishes with rich flavor and juicy Japanese fish dishes. Also, the homey and banquet dishes here have their own characteristics. In addition, rice is the staple food, supplemented with noodles, buckwheat, vegetables, meat, hot soup, etc.
Kimchi is one of the most representative traditional dishes in South Korea. Located in high latitudes, South Korea has long winters with low temperatures, where pickled food naturally serves as the "best companion" for wintering. Many families in South Korea will pass on the juice of kimchi from generation to generation. As side dishes, all kinds of kimchi served before the main course often surprise and confuse foreign visitors. In addition to the well-known spicy cabbage, other raw materials like radish, perilla, doraji, leeks, mustard, etc. are also important in making kimchi. In South Korea, there are vegetables pickled even for two to three years which is very, very sour.
Bibimbap originated in Jeollabuk-do, South Korea, and later it evolved into a representative cuisine in Korea. Raw materials commonly used for bibimbap include yellow bean sprouts, mushrooms and various wild vegetables, usually supplemented with seasonal vegetables. Rice, eggs, meat and various vegetables are put in a stone pot and heated up until a layer of crispy rice is formed at the bottom of the pot. It is a fresh and strong flavored dish.
Korean barbecue mainly uses meat and vegetables. Raw materials are put on a thick iron or copper plate brushed with oil. It does not take long before the flavor comes out. It mainly uses beef, such as tenderloin, ribs, tongue, and kidney. The meat is not seasoned in advance to keep its fresh flavor. The taste mainly comes from the seasoning, where different materials are barbecued with different seasonings to produce different tastes.
It is one of the representative dishes of South Korean, including hot and cold soup. Sauce is the favorite seasoning of Koreans. Soybeans are processed in a special way. The sauce contains low fat and low calorie, and after having the soup made from sauce, it is easy to feel full. It is usually served with a variety of side dishes.
[Recommended Korean Restaurants]
Native Valley | Barbecue Master
Average cost: 135 yuan / person
Average cost: 130 yuan / person
Address: 6/F, IFS, No. 1 Hongxing Road, Section 3, Chengdu
Lanhan Authentic Korean Cuisine
Average cost: 60 yuan / person
Address: 5/F, Mirror Plaza, No. 44, North Qingshiqiao Street, Chengdu