The culinary traditions of Southeast Asian countries are fundamentally different from the cuisines of the European continent, North America and Australia. The process of mutual influence of national cultures is manifested in the penetration of the best achievements of different peoples into everyday life. The cuisine of China, Japan, Korea, and other countries of the Far East region is known and popular all over the world.
Japanese and Chinese restaurants operate in all major cities of Europe, the USA, and Canada. With some time lagging behind its competitors, Korean culture is entering the world market, particularly in the culinary sphere. It has not yet succeeded in attracting all fans of culinary exotics from other continents to Korean cuisine, as Japan and China have managed to do. But the popularity of Korean dishes is growing among Europeans and Americans. Especially this food is becoming popular among students. It’s often popular at parties where students eat their fill, party until dawn, and then have to turn to the custom essays service so they don’t lose their grades.
The first comparison of the cuisines of the three countries reveals the differences between Korean, Japanese, and Chinese cooking. It is believed that in Korea the food is very spicy but incredibly varied, in Japan it is quite simple, and in China, it is relatively fatty and hard to digest.
Korean cuisine: peculiarities
Korean cuisine has some similar food principles with neighboring nations and even with Latin America, but the original culinary tradition was formed only on the territory of the Korean Peninsula and does not follow the cuisine of other countries. South Korea is mainly taken as an example of culinary consideration since it is accessible to tourists and the cuisine is developing in an environment of economic prosperity, which is not unimportant for the ability to buy high-quality ingredients.
The main differences in Korean cooking are:
- the use of a large number of hot spices, peppers, and seasonings. unusual taste for Europeans may be enjoyed by some, but for others, it is not suitable for their digestive system;
- sour vegetables are served with all dishes. the “queen” of Korean cuisine is kimchi cabbage, which has undergone a fermentation process – natural fermentation with the acquisition of a special taste and benefits for the body. red pepper and garlic are used for fermentation. other vegetables such as cucumbers, radishes, and turnips are also fermented in Korea;
- Korean base their diet on boiled rice, which is served together with vegetables, seaweed, seafood, and meat in various combinations, even in unusual combinations of ingredients;
- Korean cuisine is based on dishes generally recognized by everyone, but with many variations depending on the region of the country. the culinary creativity of all Koreans has resulted in a vast system of recipes for each dish with the same name but with different flavors and compositions of products;
- Koreans have no clear boundaries in their diet between first dishes, second dishes, and desserts. condiments are used all the time. even morning soup is eaten with vegetables and kimchi. salt and white sugar are hardly used in cooking. They take salty fish and other sea creatures in nature and sweet vegetables and fruits are used to add sweetness to dessert dishes;
- Koreans eat meat – pork and beef – that is roasted and mixed with vegetables before serving;
- a vegetarian menu is quite natural for many Koreans;
- seafood is a priority because the sea surrounds Korea on three sides and seafood catching is a traditional and developed fishery.
Why is Korean food spicy?
The taste of a dish depends on the quality of the ingredients and the presence of spices. Salt, sugar, peppers, and other flavor stimulants are added to the food. Compared to the relatively bland Japanese and Chinese cuisine, Korean food is very spicy and salty. The spiciness is created by the use of large quantities of ground red pepper and garlic. The national habit of eating spicy food has been formed throughout the nation’s history, although the bitter red spice did not come to Koreans from Europe until the 16th century.
Tourists generally have a negative attitude toward highly spicy dishes, so restaurants for foreigners have special menus for guests with acceptable spice. But the low-fat content is a definite advantage over European and Chinese menus. It is believed that Korea cooks healthier food. Low fat, lots of fish, rice, lean meat, fermented and fresh vegetables, and large quantities of grains and legumes have a positive effect on blood vessels, heart, nerves, brain, and bones, and at the same time, the increased spice from peppers is unnatural for the liver, kidneys, and stomach.
What are the benefits of Korean food?
The benefits of food depend on the quality, freshness, cooking method, and combination of ingredients. Korean food is considered healthy because “healthy” foods are used in cooking:
- vegetables in fresh or processed form – sauerkraut Kimchi, cucumbers, radishes, and others contain all the vitamins and minerals the body needs;
- Meat – beef and lean pork – protein of animal origin;
- beans – a vegetable protein;
- rice – a healthy product that is used in large quantities;
- seafood contains healthy amino acids, vitamins, and minerals;
Eating live marine organisms in whole or chopped into small pieces.
Korean menus mix foods in a way that is unusual for Europeans, but that is what attracts new fans of the culinary tradition. Analysis of the impact of Korean menus on the human body has shown that this cuisine is among the most beneficial types of food and positively affects such functions of the body:
- easier digestion of food due to a large amount of fiber in the composition of dishes;
- rational metabolism with the absorption of the maximum amount of vitamins and minerals into the body;
- Improvement of the brain, nervous system, and memory;
- Strengthening of the skeleton and development of muscle mass;
- Regulation of the circulatory system and the pressure in the vessels;
- stimulation of the heart.
The conclusions are based on research into the properties of Korean cooking.