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 food using wooden sticks not are in Korea anything. These sticks are found here only inside packs of instant noodles. In all other cases, Koreans use flat, thin steel sticks, more like knitting needles. Through these narrow and slippery Chuk-ha-cancer eat everything — starting with rice and ending with thin noodles. Agility, which they thus show, are striking: those who are accustomed to using wooden sticks, rarely get to keep that
or from a plate using slippery metal. Despite the fact that metal chopsticks are a real Korean phenomenon, still there is no common view of the origin of this tradition. Some believe that it arose due to the traveling monks who used a metal wand as a thrusting weapon against burglars. However, the most widespread version, attributing their invention to early Joseon dynasty. Then, in the fifteenth century, the rulers were very afraid of poisoning. Confident that silver will darken instantly from any poison, kings used to have silver only
Rice is still the main element of Korean cuisine and is grown almost everywhere. Some the only exception is the largest island — Jeju. Traditionally grown oranges and tangerines.
Almost any product purchased at the fish market, you can try on the spot. It helps to include a purchase in one of located immediately restaurants. In this dish you will probably be served raw, serwerowe his sauces and small snacks — this way of cooking is considered the most healthy. As a rule, the fish markets are located in close proximity to the port, and the item goes on sale directly from discharged on the ships.