泡菜介紹英語怎麼說
Ⅰ 泡泡菜用英語怎樣翻譯呢
泡泡菜是什麼菜？
是泡菜么？？
如果是泡菜就是pickled vegetables
我撕心裂肺的哭泣，有回誰能了解答我心裡的痛
I cry into pieces, and who knows the pain in my heart
Ⅱ 韓國「泡菜」用英文怎麼說
「泡菜」的英文：pickle
pickle
讀法
英 ['pɪk(ə)l] 美 ['pɪkl]
1、n.
泡菜；鹽鹵；腌制食品
2、vt.
泡；腌制
短語：
1、gherkin
腌食用小黃瓜...
2、dill
pickle
加小茴香的泡菜;
加...
3、in
pickle
准備好待用
4、have
a
rod
in
pickle
for
伺機懲罰
5、come
and
have
a
pickle
請來吃便飯
例句：
1、He
had
some
mixed
pickles
and
rice
for
supper.
他晚飯吃了一些什錦泡菜和米飯。
2、The
dish
was
accompanied
by
a
variety
of
pickles.
這盤菜配有什錦泡菜。
(2)泡菜介紹英語怎麼說擴展閱讀
pickle的近義詞：salt
詞彙搭配：
1、salt
spray 鹽霧；鹽沫
2、quaternary
ammonium
salt 季銨鹽
3、salt
solution 鹽溶液；鹽水；食鹽水
4、molten
salt 熔鹽
5、salt
bath 鹽浴
詞語用法：
1、salt的基本意思是「鹽」,是物質名詞,不可數。「一粒鹽」是a
grain
of salt。salt指鹽類化合物時是可數名詞;
指味道或外觀等像鹽的物質或葯用鹽類時常用復數形式。salt引申可指「增添趣味或活躍氣氛的事物」,用作不可數名詞。
2、在非正式語體中, salt還可指有經驗的水手,常與old連用。
3、salt用作動詞的基本意思是「加鹽於…以調味」「用鹽腌」,用於比喻可表示「使(文章等)更有趣」。salt一般用作及物動詞,接名詞或代詞作賓語。可用於被動結構。
4、salt在化學用語中還可表示「(使)鹽析」,常與out連用。salt的過去分詞salted可用作形容詞,在句中作定語。
Ⅲ 求韓國料理的英文介紹！！！韓國泡菜，韓國烤肉，紫菜包飯，大醬湯都需要介紹哈！！！急啊 英語作業。。。
其實沒必要去翻譯菜名，菜名是比較難翻譯的，其實你只要將菜名用幾個詞來描述一下就行了
Ⅳ 求美國特色美食的英文介紹
1、Turcken
Turcken is the most creative American native food. Some Americans also add some melted cheese procts to their tastes.
（Turcken是最具創意的美國本土食物。有些美國人根據自己的口味還會加入一些溶化的乳酪製品。）
This dish is usually eaten in some grand festivals in the United States, like the National Day of the United States (July 4 every year), Thanksgiving, Christmas.
（這道菜通常是在美國的一些盛大節日里才吃得到，像美國的國慶日（每年7月4日）、感恩節、聖誕節。）
Ⅳ 泡菜的英語翻譯 泡菜用英語怎麼說
「泡菜」的英語翻譯
pickle 泡菜,鹹菜,腌黃瓜,腌汁
pickled vegetable 泡菜
gimchi 韓文(김치)，但也通行
Ⅵ 急求各國美食的英文小介紹
1 South Korea's kimchi practice :
The world-renowned Korean kimchi, Korea has become basically the signs.
韓國泡菜的韓國語讀音：「聽其」 South Korea's kimchi Korean pronunciation: "listen to his"
配料：大白菜、蒜、鹽、魚露、辣椒粉、糖。 Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.
注意：魚露是最必不可少的東西，也是為什麼中國的酸辣泡菜和韓國泡菜最不同的地方，在韓國幾乎家家自己做魚露，中國人不吃這個東西，不過在大的超市裡面有賣的，大約8-10元一瓶，多半是泰國的魚露。 Note: The sauce is the most essential thing is the reason why the Chinese hot and sour kimchi and Korean kimchi to the greatest difference, almost every family in South Korea to do their own fish sauce, Chinese people do not eat this thing, but in the big supermarkets inside There are sales of about 8-10 yuan a bottle, most of the fish sauce in Thailand.
准備材料: To prepare materials:
1.白菜 1. Cabbage
白菜綠葉多，表皮薄，葉子密實，沒有過多需要去除的外層葉子，看起來既干凈又新鮮的為上選。 Chinese cabbage leaves, thin sheet, leaf density, there is no need to remove too much of the outer leaves, it looks clean and fresh for the last election. 儲藏白菜以有綠葉，看起來新鮮的白菜為宜，新產的白菜越大越好，秋季白菜以大小適中，結球程度好，重量重的為好。 Storage Empoasca have to cabbage, Chinese cabbage fresh look is appropriate, the new proction of the better Chinese cabbage, Chinese cabbage in the fall to size, the degree of cabbage, heavy weight for good. 白菜不僅含有豐富的維生素或礦物質，還含有各種具有多種葯理作用的成分。 Chinese cabbage is not only rich in vitamins or minerals, but also contain a variety of pharmacological effects with a variety of ingredients. 據學術論文發表，白菜中含有的methyLmethionine是蛋氨酸的生物活性物質，對動脈硬化症具有療效，而methyLsysteinsuLfoxid具有強化膽固醇的效果。 According to published academic papers, cabbage contains methyLmethionine the Met is the biological active substance, with effects on atherosclerosis, and methyLsysteinsuLfoxid have to strengthen the effectiveness of cholesterol.
2. 蘿卜 2. Radish
蘿卜主要由水分組成，含有豐富的維生素C和消化酶—澱粉糖化酶素，若生吃，則有助於消化。 Radish by water, rich in vitamin C and digestive enzymes - starch-glucoamylase, if raw, it helps digestion. 與蘿卜心相比，維生素C主要分布在蘿卜皮上，因此最好不要削皮，洗凈後食用。 With the heart radish, vitamin C mainly in the Luobu Pi, so best not to peel, wash after eating. 蘿卜以粗大而均勻、無疤痕、新鮮、色澤光潤、肉質結實柔軟、不太辣、有甜味的為上選。 The big carrot in uniform, no scars, fresh color Guangrun, succulent fruit is soft, not too spicy, sweet as the last election.
3.辣椒 3. Pepper
辣椒除胡蘿卜素和維生素C之外，還含有多種成分。 In addition to the chili carotene and vitamin C, also contains a variety of ingredients. 辣椒素具有殺菌及除菌作用，能夠促進唾液或胃液的分泌，促進消化。 Capsaicin has a role in sterilization and disinfection, saliva or be able to promote the secretion of gastric juice, and promote digestion. 此外，還具有提高體內各種代謝作用。 In addition, it has to raise all kinds of body metabolism. 腌制泡菜時使用的辣椒面宜選用在陽光底下曬乾的色澤鮮紅、肉質厚、表皮光潤的尖椒。 Kimchi pickled pepper powder used in the selection should be dried in the sun under the bright red color, thick flesh, skin Guangrun Pepper's.
4.大蒜 4. Garlic
大蒜的源產地是中亞地區，是屬於百合科的蔥類，蒜頭在地下。 Garlic is the source of origin in Central Asia, belongs to the Liliaceae onion category, and garlic in the ground. 蒜頭被淡褐色的蒜皮包圍，內部有5~6個小蒜瓣。 The garlic was light brown skin surrounded by garlic, there are 5 to 6 small Suanban. 普通農家栽培的代表性的土產品種是作為晚熟品種的六瓣蒜和多瓣蒜，以及長莖蒜。 The General cultivation of farm procts represented as a late-maturing varieties are 6 species of garlic and garlic Duoban, as well as the long stems and garlic. 製作泡菜時多使用味道辛辣的多瓣蒜，而製作咸蒜或使用蒜葉時多使用長莖蒜。 Making more use of kimchi, when Duo Ban spicy garlic flavor, and the proction of garlic salt or garlic when the leaves to make more use of long-stem garlic. 蒜中的主要刺激成分— 丙亞硫酸鹽的殺菌力為碳酸的15倍，具有促進新陳代謝，鎮痛、便秘、解毒等各種作用。 Garlic in the main components of stimulus - C sulfite sterilization of the force carbonate for 15 times, with the promotion of metabolism, pain, constipation, such as the role of detoxification.
5.蔥 5. Onions
普通蔬菜是鹼性，但蔥含有豐富的硫磺，屬於酸性食品。 Ordinary vegetables are alkaline, but the onions are rich in sulfur, acidic foods belong to. 蔥是難以儲藏的蔬菜，含水量為80%左右。 The green is difficult to store vegetables, the water content of 80%. 蔥的綠色部分還含有豐富的維生素A和C。 Green onions also part of the rich in vitamins A and C. 因為蔥的刺激成分中含有硫磺和丙化合物，具有殺菌、殺蟲效果。 Onions because of the stimulating ingredients containing sulfur compounds and C, with sterilization, the effects of pesticides. 大蔥挑選根莖粗大而新鮮的，細蔥挑選葉子短而新鮮的。 The selection of roots and thick green onions fresh, fine selection of green leaves and fresh short. 兩種蔥同以蔥白部分長而粗，有光澤的為宜。 Two very light blue to green onions with some of the long, thick, shiny appropriate.
6.生薑 6. Ginger
生薑與食醋、醬油、鹽、蜂蜜等相合，不損傷食品固有的味道。 And ginger vinegar, soy sauce, salt, honey, such as consistency, does not damage the natural flavor of food. 水分佔80%左右，含有豐富的無機物。 Water accounts for about 80%, rich in inorganic substances. 具有特有的香味和辛辣味道，其中辛辣味出自名為生薑素的物質，具有健胃發汗的特效，還有助於減肥。 Has a unique aroma and taste bitter, pungent flavor from the ginger-known material with Jianwei effects of sweating, but also contribute to weight loss. 瓣粗大、曲折不多，表皮薄而透明，纖維少的生薑不辛辣、水分多而柔軟。 Large valve, not many twists and turns, the thin transparent skin, and less fiber of ginger is not hot, water and more soft.
7.刺海松 7. Thorn Haisong
是寄生在淺海邊的綠藻類，整體呈深綠色，觸感較光滑，鈣和磷的含量比適中。 Is a parasitic in the shallow sea of green algae, and the overall dark green, smooth touch than that of calcium and phosphorus content than moderate. 腌制儲藏白菜時使用。 Used to store pickled cabbage.
8.鹽 8. Salt
鹽在人類至今所利用的調味品中歷史最悠久、最重要的。 Salt in human so far with the use of spices in the oldest, the most important thing. 因為鹽不僅調節食品的鹹淡，在營養或生理等方面都是其他物質無法代替的。 Salt not only because of the brackish regulation of food, nutrition and physical and so can not be replaced by other substances. 人體吸收的鹽轉化為鈉和氯氣，進入血液、消化液、組織液發揮滲透壓作用，並參與酸度調節和神經肌肉的興奮性調節。 The human body to absorb the salt into sodium and chlorine, into the blood, digestive juice, tissue fluid play the role of osmotic pressure, acidity and participate in the regulation of muscle and nerve excitability regulation.
9. 魚蝦醬汁 9. Fish sauce
是一種儲藏發酵食品，儲藏期間蛋白質分解為氨基酸，生成固有的味道和香氣。 Is a kind of fermented food storage, storage period for the decomposition of protein amino acids to proce the inherent flavor and aroma. 鮮魚的刺分解為易於吸收的鈣，脂肪轉化為揮發性脂肪酸，生成醬汁特有的味道和香氣。 The fish gill broken down into easy-to-absorption of calcium into volatile fatty acids to proce sauce unique aroma and taste. 魚蝦醬汁作為優質的蛋白質和鈣、脂肪質的供應源，是鈣含量高的鹼性食品，具有中和體液的重要作用。 Fish and shrimp sauce as a high-quality protein and calcium, fat quality of the source of supply is high calcium content of basic foods, and has an important role in the body fluids. 使用最普遍的蝦醬，因脂肪少，所以清淡，鳳尾魚醬的脂肪和所需氨基酸的含量和熱量最高。 The most common use of shrimp paste, as a result of less fat, so light, anchovy sauce and fat content of the amino acid requirements and the highest heat.
步驟： :
第一步：買5斤大白菜，分成一片一片的，用適量的鹽腌起來，放大約15-24小時，白菜萎縮了以後最初步的的材料就好了。 The first step: 5 to buy Chinese jin, into a piece, with the amount of salted, put about 15-24 hours, cabbage after the initial contraction of the material would be enough.
第二步：找一個能翻得轉的大鍋，把蒜磨細（多一點，五斤大白菜大約3兩蒜），辣椒粉（根據自己口味而定），然後放糖，魚露（就像放醬油那樣多），根據自己的口味還可以再放一些鹽。 The second step: to find a big turn of a switch, ground garlic (a little more, about 3 Wujin two Chinese garlic), chili powder (according to their tastes may be), then sugar, fish sauce (on the Put as many as soy sauce), according to their own tastes can also add some salt. 把這些調料放在一起摻和攪和，就像和餃子餡一下就可以了。 These blending together seasoning mix, like mplings and filling about it.
第三步：發酵發酵要密封，發酵的時間視溫度而定，一般春天4-5天，夏天3天，冬天就需要一個星期了 The third step: to seal fermentation fermentation, the fermentation time as the temperature may be generally 4-5 days in the spring, summer, 3 days a week in winter on the
第四步：品嘗美味的佳餚，注意的是請不要放得太久，建議單身的朋友做好以後一定要與朋友一起分享，要不然一個人吃不完放壞了就可惜了。 Step four: a taste of delicious food, noted that for too long, please do not put the proposed single friends to do a good job after we must share with friends, or else a person could not finish eating take pity on the bad.
2法國鵝肝
Traditional French foie gras proction methods to make a brief introction: gras (about 1300 grams) on the surface of the skin divisible, cut open and remove the blood vessels gras, sprinkled salt (12 grams), pepper (amount), Sugar (4 grams), cardamom powder (amount), about half an hour after applying brandy (a spoon), pickled to be about 2 hours later, into Pan, into the oven baking (oven temperature control 140 or so) take about 1 hour later, another home in the Pan-Pan air, the heavier objects will be top-down pressure-foie gras, the to be cooled into the refrigerator freezer, the food section when the mold. 這里需說明的是鵝肝醬並不是將鵝肝製成糊醬類的調味料，法式料理中的「鵝肝醬」是類似於我國的「糕」或「凍」之類，如「豬耳糕」、「水晶餚蹄」在成形上與它有相似之處。 Here take note of the foie gras is not gras will be made of class miso paste sauce, French cuisine in the "foie gras" is similar to China's "cake" or "cold" and the like, such as "fournieri Cake, "" crystal shoe confusion "in the shape it with similar. 一般來說，鵝肝醬用於煎菜最多，也常與麵包或土司一起搭配食用。 In general, pan-fried foie gras for most dishes, often with bread or toast along with food. 目前在市場上的鵝肝醬有鐵罐裝和玻璃裝兩種，保質期約在2—3年，選擇時以鵝肝醬中的塊狀愈大愈結實的愈好。 In the current market canned foie gras iron and glass mounted two in the shelf-life of about 2-3 years, the choice of foie gras in order to block the more solid the more the better. 需注意的是，市面上有許多產品並非是單純的鵝肝醬，而是雜有其他成分的「雜肝醬」 It must be noted is that there are many procts on the market is not a simple foie gras, but there are other miscellaneous components of the "miscellaneous liver sauce"
3土耳其烤肉
Turkey's popular barbecue, with a special sauce for beef, mutton, pork, chicken marinated for soaking, use a thick iron bar a piece of meat to flee, causing a tower of meat, brush Oil, fire in the barbecue, Mnjikaning taste of life. 經過歐美美食家的獨特改良，現今出現了旋轉式烤肉機，烤熟的肉從肉塔上一片片削下。 Europe and the United States through the unique gourmet improved, appeared in today's rotary barbecue, Kao Shu meat from the tower on a piece of meat under the cut. 佐以沙拉，配料夾面餅食用。 Accompanied by salad, ingredients of food cake folder. 美味多滋，色澤鮮亮。 Zi and more delicious, bright color.
還有什麼？？
Ⅶ 有英文介紹韓國的美食——泡菜和石鍋飯，80字左右，謝謝。急急急急！
你說的石板鍋應該是拌飯吧？那在應為沒稱為 Bibimbap 跟韓國發音一樣。而泡菜是 Kimchee。
Kimchi, surely to be the most representative signature dish of Korean cuisine. It is a tradional Korean dish made out of purely cabbage, marinated in traditional Korean spice and garlic sauce and served cold. It is an ideal side dish company well with steam rice and all Korean dishes.
泡菜，被認為是韓國美食的代表菜。這是一道用生菜和腌制的韓國傳統辣椒與大蒜醬所做出來的一道冷盤。是一道能完美配搭蒸飯和其它韓國料理組合的小菜。
Bibimbap, also known as the Korean mix rice, is a dish that combines meat and various of vegetables and a signature egg on top. It is often served with traditional Korean spice sauce which enhances the rice with dash of spice and garlic
Bibimbap, 被認知為韓國拌飯，是一道組合了肉，各種蔬菜和一個代表性的雞蛋在飯上。韓國拌飯通常會搭配韓國傳統辣椒醬讓飯里多出一道辣和大蒜的香味。
Ⅷ 泡菜是最有名的食物之一 用英語怎麼說
天氣漸熱，需要溫暖環境的發酵也變得更容易，所以我接下來會堅持把這個系列寫完，帶大家領略發酵食物的獨特風味和魅力：）
之前寫過的植物酸奶食譜在此：
Art of Fermentation｜如果你愛喝酸奶，那就一定要試試更健康的植物酸奶！Coconut Kefir
今天這篇文章的主角是sauerkraut，聽上去好像很高端，但其實就是我國人民早就玩轉的泡菜。沒想到泡菜其實也是一種非常健康的食物吧？泡菜絕對是歷史最悠久最最old school的益生菌食物了。
不過呢，傳統的泡菜都會加很多很多很多鹽，以及很重的調味，健康效應就會打一點折扣，所以今天就給大家一個超級簡單，不需要開火，20分鍾就能搞定的light版saurkraut食譜，在炎炎夏日為你帶去一絲絲清涼和酸爽。
【文中購買鏈接/店址請拉到文章最下方】
【文中購買鏈接/店址請拉到文章最下方】
【文中購買鏈接/店址請拉到文章最下方】
Easy Peasy Saurkraut
超簡單泡菜
材料：
紫甘藍 一顆
鹽 1.5大勺（約15克）
【可選】調料，其他蔬菜，我為了顏色好看加了一點胡蘿卜
做法：
紫甘藍先切小塊，然後切絲
放入一個大碗內，加鹽，攪拌均勻
不停的按摩，揉搓，直到紫甘藍縮水並揉出汁液（過程大概需要十分鍾）
放在一邊再靜置十分鍾，在這十分鍾內，即使不再揉搓，紫甘藍也會在鹽的脫水作用下出更多的汁液。我又加了一些刨絲的胡蘿卜，會顏色更好看口感更豐富一些。
准備一個大的玻璃瓶，把揉出水的紫甘藍一層一層的加進去，壓實，注意汁水一定要沒過菜本身，密封。放到溫暖陰暗的地方發酵3天左右即可。
紫甘藍先切小塊，然後切絲
放入一個大碗內，加鹽，攪拌均勻
不停的按摩，揉搓，直到紫甘藍縮水並揉出汁液（過程大概需要十分鍾）
放在一邊再靜置十分鍾，在這十分鍾內，即使不再揉搓，紫甘藍也會在鹽的脫水作用下出更多的汁液。我又加了一些刨絲的胡蘿卜，會顏色更好看口感更豐富一些。
准備一個大的玻璃瓶，把揉出水的紫甘藍一層一層的加進去，壓實，注意汁水一定要沒過菜本身，密封。放到溫暖陰暗的地方發酵3天左右即可。
tips：
我用的鹽是喜馬拉雅粉紅鹽，礦物質比普通白鹽稍微多一些。如果沒有的話用普通的鹽也完全沒有問題。
泡菜使用的蔬菜范圍很廣，從最基礎的紫甘藍到白菜，到根莖植物胡蘿卜甜菜頭，都可以。進階版還可以往裡加香料。
最後裝罐的時候請務必記得汁水要超過蔬菜本身，可以拿個重物壓一下。現在天氣熱，基本發酵3天就可以了，最好每天都check一下菜是不是有被浸泡完全。
發酵完放冰箱可以保存7天左右。
怎麼吃？作為配菜放在沙拉，漢堡，三明治上都很不錯。你一定會驚訝於這么簡單的蔬菜居然有那麼豐富的口感。
我用的鹽是喜馬拉雅粉紅鹽，礦物質比普通白鹽稍微多一些。如果沒有的話用普通的鹽也完全沒有問題。
泡菜使用的蔬菜范圍很廣，從最基礎的紫甘藍到白菜，到根莖植物胡蘿卜甜菜頭，都可以。進階版還可以往裡加香料。
最後裝罐的時候請務必記得汁水要超過蔬菜本身，可以拿個重物壓一下。現在天氣熱，基本發酵3天就可以了，最好每天都check一下菜是不是有被浸泡完全。
發酵完放冰箱可以保存7天左右。
怎麼吃？作為配菜放在沙拉，漢堡，三明治上都很不錯。你一定會驚訝於這么簡單的蔬菜居然有那麼豐富的口感。
Ⅸ 韓國泡菜用英語怎麼說
kimchi
Ⅹ 介紹韓國美食的英語文章，最好有翻譯
Whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick introction to Korean cuisine will give you all the basics you need.
The Side Dishes
Korean foodstands out from other cuisines with the many side dishes (banchan) that are served ring meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few.
So when you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls and can be anything from vegetables to meat to seafood prepared in any number of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.
The Basics
Rice is the backbone of almost everyKorean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes, which can be meat, seafood, or tofu are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.
Common Ingredients
Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy.
Kimchi, Korea's famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even thoughKorean stewsand soups are served very hot (almost boiling), many of the side dishes are served cold or at room temperature.
Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very popular in the last 50 or so years.
The most common spices and sauces used in Korean cuisine are: sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. As a result, much of Korean cuisine is intensely flavored, savory, and bold.
The Little Things
Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife. Koreans are also adept atusing chopsticksso if the meat is too large or a whole grilled fish is served, it can be split with chopsticks. (Many Korean meat dishes are braised or marinated for a long time for a tender flesh). Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor.
Some Korean Culinary History
Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbors China and Japan, and the Japanese occupation from 1910-1945. European traders also had an impact on the cuisine with the Portuguese introction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.
無論您是計劃在韓國餐廳吃飯，還是去韓國，或者在家中烹制自己的韓國料理，韓國料理的簡介將為您提供所需的所有基礎知識。
副菜
韓國料理與其他菜餚脫穎而出，並配有多種餐點。配菜的數量可以在2到12之間，但每天的餐點至少有幾個。
所以當您在韓國餐廳吃飯時，您的各種配菜將會在您的小碗飯之前到達您面前，可以從蔬菜到肉類以及以任何方式准備的海鮮。韓式菜餚同時供應，所以沒有西餐的單獨課程。
主菜
米飯是幾乎每個韓國料理的骨幹。在極少數情況下，面條會取代米飯，但絕大多數時候，每個人都用一頓飯吃飯。通常，每個人也會有自己的碗湯或燉湯。可以在肉中，海鮮或豆腐的配菜和主菜或菜餚都在桌子的中間供應家庭風味。有時候大燉菜會取代主菜，並在桌子上供應家庭風味。
常用成分
韓國人已經完善了數千年來保存食物的藝術，所以很多配菜都是腌制，腌制或發酵的，許多都是辣的。
韓國著名的辣白菜泡菜有不同種類的不同蔬菜，包括一些非辣類。盡管韓國燉湯和湯湯很熱（幾乎沸騰），但許多配菜都是冷的或室溫的。
韓國是一個半島，所以韓國人吃了很多海鮮，雖然肉已經在過去的50多年裡變得非常受歡迎了。
韓國料理中最常用的香料和調味醬是：芝麻油，辣椒醬（kochujang），辣椒片（kochukaru），大豆醬（daenjang），醬油，大蒜，姜和。蔥。因此，韓國料理的味道很濃，味道鮮美，大膽。
其他
所有的東西，包括肉和家禽，都被切成小塊，所以不需要一把刀。韓國人也擅長使用筷子，如果肉太大或者一整條烤魚都可以用筷子分開。 （許多韓國肉類菜餚長期燉或腌制肉嫩）。傳統上，用不銹鋼筷子和長不銹鋼勺子吃韓國料理，傳統上是坐在地板上的低桌子上。
一些韓國烹飪史
韓國料理的地理（半島），氣候（炎熱，潮濕的夏天和非常寒冷的冬天），鄰近的中國和日本以及日本的佔領從1910年至1945年受到影響。歐洲貿易商也在17世紀與葡萄牙向韓國引進辣椒對美食產生了影響。到十八世紀，辣椒已經被廣泛用於製作韓國料理。