Makintosh

Gochujang (soybean paste with red pepper)  A traditional Korean condiment made by fermenting soy malt with a mixture of rice, barley, wheat flour or starch, salt and ground hot red pepper. During the fermentation process, the mass is mixed with meju soybean briquettes for gochujang and aged in clay pots.  Gochujang is one of the most important condiments in the diet of Koreans who love hot and spicy food. The taste of this seasoning also improves if the ripening process is longer. It is believed that the spicy taste, which is expressed in hot red pepper and gochujang, symbolizes and conveys the lively and energetic character of Koreans.

Alcoholic drinks  Korea has long produced various types of alcoholic beverages to meet the needs of local communities during holidays, festivals, memorial ceremonies, wedding ceremonies, and other celebrations. Until now, about 300 types of traditional drinks have been preserved, which are produced in different regions of the country, including Moonbaeju (wild pear juice liquor) and Songjeolju (pine cone liquor) in Seoul, Sanseong soju (distilled liquor) in Gwangju, Gyeonggi Province, Hongju (red liquor) and Yigangju (distilled liquor) in Jeolla Province, Segokju (rice wine) in Hansan, Chungcheongdo Province, Insamju (ginseng liquor) in Geumsan, Gyeodong popju (rice liquor) Andong soju (distilled liquor) in Gyeongju, Gyeongsangnamdo Province, and Okseongju (distilled liquor) in Hongcheon, Gangwon-do Province. One of the popular traditional alcoholic drinks is makgeolli (rice wine), also known by such names as nonju (peasant wine), thakju (white cloudy wine), dongdongju (floating grain wine). boiled rice).

Traditional Korean dish Hanjeongsik or Korean regular lunch menu includes boiled rice, soup and 3-5 types of panchang (mostly vegetable) snacks. The development of the economy contributed to an increase in the standard of living, and the menu became more varied, including also meat and fish dishes. The number of panchangs on the menu has increased, but rice, soup and kimchi remain the mainstay of hanjeongsik. The cities of Jeonju and Gwangju in the southwestern part of Korea are famous for traditional Korean food.  According to the number of types of panchang, there is a set menu of hanjongsik with 3, 5, 7, 9 and 12 snacks.

Traditional Korean dish bibimpap bibimbap. It is also very popular in the country. Bibimbap is usually served in porcelain, copper, stone, rarely plastic or ceramic deep dishes. The dish consists of boiled white rice topped with namul vegetable salad, hot gochujang pepper paste, raw egg or scrambled eggs, and thinly sliced  pieces meat (usually beef). Ingredients (rice, vegetable salads, meat and egg) are mixed just before eating[2]. The dish can be served both cold and hot. The vegetables used for bibimbap are julienne. Most often, these are cucumbers, zucchini, daikon, mushrooms, spinach roots, soybean sprouts, ferns, lettuce, etc. Beef can be replaced with chicken or seafood, sometimes with the addition of tofu. Rice is decorated with vegetables, placing them on color trait, and the egg is placed in the center of the dish, covering the meat.

Traditional Korean dish Kimchi is a Korean dish that is spicy spiced pickled (fermented) vegetables, primarily Beijing cabbage. In the general case, these are pickled heads or cruciferous leaves seasoned with red pepper, green onions and onion juice, garlic and ginger. Most often, this is Beijing cabbage, sometimes with slices of radish, but sometimes kohlrabi leaves, radishes, foreheads, as well as cucumbers, eggplants and other vegetables are used instead.  In Korea, kimchi is considered a main dish. Koreans believe that daily consumption of kimchi promotes the absorption of body fat, that is, they consider this dish to be dietary. It is also believed that spicy kimchi is a good remedy for colds.