The Cuisine of South Korea
What do you think of when you hear “Asian kitchen”? Sure about Japanese sushi and Chinese dim sum or rolls-Sami? It is signs of Japanese and Chinese restaurants abound in…

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Wedding without the white dress: traditions of different countries
At the thought of the wedding immediately raises the image of the bride in a white dress. Some mentally add Bridal veils, elegant gloves, flowers. But, despite the strong influence…

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jeju

Blog Tourism Blakley – Korea: interesting culinary facts

One of the biggest surprises for any native of the former Soviet Union will most likely be that the so-called Korean carrots is not Korean cuisine. It is believed that the carrot salad originated in the USSR as forced replacement of the main local dish — kimchi. Being unable to get a cabbage that is necessary for making real kimchi, Soviet Koreans used different substitutes and finally settled on carrots and garlic. In modern Korea, kimchi is first and foremost a special way fermented cabbage seasoned with ground red pepper. Invented when some poor peasants way of preserving quickly spread among all social classes — ancient texts suggest that kimchi was served at the Royal court in the fifteenth century. To try this dish today, you do not need to order it in a restaurant, especially in the menu it is not there. The popularity of kimchi is so high that all points of public catering, except, perhaps, “McDonald’s”, it is served on the table before the visitor has time to make the order. While kimchi is never included in the bill, and at a time when the visitor finishes the last cabbage leaf, fermented in a red pepper, it will put a new batch.

The weapon is food

Any travelling within Asian region one is confronted with the fact that his skills of eating Continue reading