In addition to Chinese Spring Festival, other countries also have the custom of Spring Festival. South Korea is one of them. Chinese people usually eat rice cakes, dumplings, dumplings, etc. during the Spring Festival. Do you know what Korean people usually eat during the Spring Festival? Here's the answer from Haimei!
What do Koreans eat during the Spring Festival
1. Streaky pork: Pigs eaten by Koreans all over the world
If you ask what Koreans like best, I'm afraid most people will say the same thing: colorful meat. In celebration of the new year, almost all hotels in South Korea have prepared barbecued pork for diners. Interestingly, in Korean, if translated into Chinese, it should be "sanhuarou". According to one Korean, it may be because "Chinese pigs are fatter than Korean ones". Because the Korean pronunciation of wuhuarou is very similar to the two "3" words. Many large shopping malls will set March 3 as "wuhuarou day" and carry out promotional activities.
After years of development, there are many kinds of barbecue methods in South Korea. In addition to using herbs, green tea, wine pickled slice barbecue, but also a small pot of pork and other hot pot eating. In order to meet the strong demand of domestic residents for streaky pork, South Korean import and export enterprises are competing to import streaky pork from abroad. The target countries of import include Belgium, Chile, France, the Netherlands, Austria, the United States and other 15 countries. It can be said that South Koreans have eaten streaky pork all over the world.
2. Pickles: the world's five healthy foods
South Korea is indeed a country that loves to eat kimchi. There are dozens of kinds of kimchi in South Korea. Almost all the people in the country, old and young, don't eat kimchi in a day, so there are derived kimchi hamburgers and pizza. Don't ask why Koreans like kimchi so much, because it's a tradition. Just like the reason why we northerners like eating pasta and southerners like eating rice. As far as kimchi is concerned, its variety and delicious richness are definitely beyond the imagination of ordinary foreigners and people who have never been to Korea. In South Korea, there are more than 30 kinds of kimchi, a total of 60 kinds, according to different regions and seasons. Among them, spicy cabbage is one of them.
As the kingdom of fermented food, sauce and pickle fermented food has always been the main theme of Korean non-staple food. Korean food is inseparable from kimchi, its position in the diet can not be subverted, no food can be replaced. However, Korean kimchi is different from Chinese kimchi, which is mainly sour. The natural fermented Korean kimchi is a kind of medicine. The lactic acid bacteria produced in the fermentation process is helpful for digestion and is said to have anti-cancer effect. Korean kimchi is also called one of the five healthiest foods in the world by American health magazine, while Chinese kimchi is often associated with carcinogenic and unhealthy foods.
In fact, in the coming New Year's day, in addition to eating traditional food, Korean people will also climb high to pray, watch the sunrise on the first day of the new year, pray for peace and good luck.
3. Shaojiu: one bottle for one meal
Shaojiu is an alcoholic beverage in South Korea. The main raw material is rice, usually with wheat, barley or sweet potato. The color of Korean cooking wine is transparent, and the degree is about 20 degrees, which is slightly higher than that of yellow rice wine in South China. South Korea and China are neighbors. Chinese like drinking, and South Koreans are no exception. Korean love wine, good wine has reached a certain level. Not only men but also women drink; not only the older ones like to drink, but also the younger ones like to drink; drink when you are happy, and drink when you are lost; drink when you have something, and drink when you are free & hellip; & hellip;
In a word, wine is a part of their life. In Korean dramas, handsome men and pretty women dress up in Huawu, drink Shaojiu and eat colorful meat, which is enviable. Now, the "five meat + wine + song training room" has become a dragon entertainment way for many Koreans, and some people call it "five burning room" for short. There's a song like this: "today, I'd like to bake it, chew the five flower muscles and eliminate the wine in the cup.". Steal the spare time to have a cup of wine, grill the streaky pork to produce the fragrant oil, make the wine taste good, and then sing a song.
South Korean Shaojiu is known to have been brewed as early as about 1300 years ago. As for Shaojiu, it is said that it originated in the Tang Dynasty of China. Yongtao Shiyun said: 'since Chengdu, it's hot to Shaojiu, and I don't want to go to Chang'an even more. 'it can be seen that in the Tang Dynasty, the name of cooking wine has been widely spread. In other words, Shaojiu originated from China, but it flourished in Korea and Japan. Europa doesn't think it's strange, because many cultures of South Korea have ties with China. That's why Europa liked to stay in Xi'an, where the Tang Dynasty was located.
4. Rice cake: not long without rice cake
I like stir fried rice cake best. It's my own stir fried rice cake for my wife. It's very attractive. Of course, in South Korea, we also need to drink rice cake soup, which is a traditional Korean food. On the first day of the new year, Koreans must drink a bowl of rice cake soup, because they think they can't grow up one year without rice cake soup. In addition, in South Korea, the most important food for ancestor worship is niangao soup.
Then, what are the characteristics of Korean rice cakes? They are made of rice, which is similar to the rice cakes we eat. The difference is that we should first cook the soy sauce soup, and then put the rice cakes in to cook. The bottom of the rice cake soup is very exquisite. The traditional way is to boil it with beef bones for several hours. Now you can use fish instead of beef to cook the soup. Finally, add tofu, oysters, laver and other seasonings according to your preferences.
In addition, cake making is also one of the essential foods for the Korean new year, with glutinous rice as the main raw material. In the process of making cakes, we pay attention to "fighting skill". New Year's cakes are made of glutinous rice flour, while cakes are made of glutinous rice rice. There are other materials in the cake, such as bean paste, cooked bean noodles, sugar, salt, etc. this kind of cake is more sticky and delicious than the general new year cake, and tastes better. The surface of the cake is respectively sprinkled with soybean powder, peanut, sesame powder and red bean powder, sweet and soft