As how eat in Korea? Part I. Kimchi, pepper and What fig.
a body organ at the person most important? Word “ animal “ came from the word “ stomach “. Means, the most important body of an animal? Correctly, stomach. But the person - too animal. The highest, reasonable, but animal. Means, and we have a principal organ - a stomach.
In the east relation to a stomach and healthy completeness especially respectful. When want to emphasize wisdom of the person, and speak, is a person of a stomach. A stomach - a wisdom receptacle. So east wise men of the different people consider. Koreans - not an exception.
The main Korean product - cabbage. It not only is eaten, but even streets decorate with it. At a table cabbage for the Korean the same that for Russian - bread. By the way, at local restaurants bread is usually not served, but any meal does not do without cabbage. The popular cabbage dish is called “ " kimchi;.
For this purpose who did not get used to the spicy food, eating of kimchi which is plentifully flavored with red pepper can become the real torture. Koreans eat fiery cabbage all the year round, in the mornings, to evenings and in the afternoon in a lunch break. But do not complain of health.
On the contrary, Koreans live long, are ill seldom. And in spite of the fact that eat much, have no obesity. Physicians say that guarantee of good health - kimchi. They proved that the low-calorie hot vegetable dish promotes a rassasyvaniye of fatty deposits and clarification of vessels, well influences intestines and even prevents aging.
Cabbage - the main raw materials for kimchi. But the dish happens not only cabbage. Everything is used: radish and radish, pumpkin and cucumber, green onions and eggplants, wild mustard and escapes of a bamboo.
In Russia spicy Korean carrot is well-known. Too kimchi? No, lie. Koreans do not eat carrot in such look. And what is on sale at us is the product which is specially thought up by the Russian Koreans for the Russian market.
In Korea of recipes of kimchi not to consider. First everything was pragmatically simple. People thought up vegetables to salt for the winter, and appeared in the seventh century of kimchi, salty mixed vegetables. The present name is derivative from “ simche “ salty vegetables. About pepper still nobody at that time thought. Spices and additives appeared only in the twelfth century. And six hundred more years later hot red pepper became the main and main spice without which today kimchi are not kimchi.
But not kimchi of uniform is full the Korean. At least to list all dishes on a dining table, it is required, at least, minutes twenty. The Korean table usually just bursts with pans, plateaus and flat dishes, in each of which - a separate dish.
The main household appliance in any Korean apartment - the refrigerator. As a rule, it is the enormous monster in whom the hostess stores huge quantities of the most various products. To make a lunch or a dinner tens of ingredients are necessary. It is unknown that the husband will wish to try. Everything has to be near at hand.
But the man in the Korean family at all not the despot. It has culinary duties too. Preparation of meat - man`s business.
Koreans add to any dish to our measures a lot of red pepper. Not only because love spicy food, but also because red color is very popular. It is considered that pepper does dishes not only is more tasty, but also it is more attractive.
Spice, the second after red pepper, in Korea - garlic. Its smell delights Koreans. In their opinion, garlic kills a fetid odor of meat and protects an organism from many diseases.
For flavoring receptors garlic and pepper - strong irritants. Protection always near at hand, is rice. Cup with unsalted rice - the integral attribute of any meal and universal converter of all hot dishes. And for a dessert finally to extinguish pepper fire, Koreans drink sweet rice compote.
We will talk about the next surprises of Korean cuisine next time.]