泡菜介绍英语怎么说

Ⅰ 泡泡菜用英语怎样翻译呢

泡泡菜是什么菜？
是泡菜么？？
如果是泡菜就是pickled vegetables

我撕心裂肺的哭泣，有回谁能了解答我心里的痛
I cry into pieces, and who knows the pain in my heart

Ⅱ 韩国“泡菜”用英文怎么说

“泡菜”的英文：pickle
pickle
读法
英 ['pɪk(ə)l] 美 ['pɪkl]
1、n.
泡菜；盐卤；腌制食品
2、vt.
泡；腌制
短语：
1、gherkin
腌食用小黄瓜...
2、dill
pickle
加小茴香的泡菜;
加...
3、in
pickle
准备好待用
4、have
a
rod
in
pickle
for
伺机惩罚
5、come
and
have
a
pickle
请来吃便饭
例句：
1、He
had
some
mixed
pickles
and
rice
for
supper.
他晚饭吃了一些什锦泡菜和米饭。
2、The
dish
was
accompanied
by
a
variety
of
pickles.
这盘菜配有什锦泡菜。
(2)泡菜介绍英语怎么说扩展阅读
pickle的近义词：salt
词汇搭配：
1、salt
spray 盐雾；盐沫
2、quaternary
ammonium
salt 季铵盐
3、salt
solution 盐溶液；盐水；食盐水
4、molten
salt 熔盐
5、salt
bath 盐浴
词语用法：
1、salt的基本意思是“盐”,是物质名词,不可数。“一粒盐”是a
grain
of salt。salt指盐类化合物时是可数名词;
指味道或外观等像盐的物质或药用盐类时常用复数形式。salt引申可指“增添趣味或活跃气氛的事物”,用作不可数名词。
2、在非正式语体中, salt还可指有经验的水手,常与old连用。
3、salt用作动词的基本意思是“加盐于…以调味”“用盐腌”,用于比喻可表示“使(文章等)更有趣”。salt一般用作及物动词,接名词或代词作宾语。可用于被动结构。
4、salt在化学用语中还可表示“(使)盐析”,常与out连用。salt的过去分词salted可用作形容词,在句中作定语。

Ⅲ 求韩国料理的英文介绍！！！韩国泡菜，韩国烤肉，紫菜包饭，大酱汤都需要介绍哈！！！急啊 英语作业。。。

其实没必要去翻译菜名，菜名是比较难翻译的，其实你只要将菜名用几个词来描述一下就行了

Ⅳ 求美国特色美食的英文介绍

1、Turcken

Turcken is the most creative American native food. Some Americans also add some melted cheese procts to their tastes.

（Turcken是最具创意的美国本土食物。有些美国人根据自己的口味还会加入一些溶化的奶酪制品。）

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.

（这道菜通常是在美国的一些盛大节日里才吃得到，像美国的国庆日（每年7月4日）、感恩节、圣诞节。）

Ⅳ 泡菜的英语翻译 泡菜用英语怎么说

「泡菜」的英语翻译

• pickle 泡菜,咸菜,腌黄瓜,腌汁

• pickled vegetable 泡菜

• gimchi 韩文(김치)，但也通行

Ⅵ 急求各国美食的英文小介绍

1 South Korea's kimchi practice :
The world-renowned Korean kimchi, Korea has become basically the signs.

韩国泡菜的韩国语读音：“听其” South Korea's kimchi Korean pronunciation: "listen to his"

配料：大白菜、蒜、盐、鱼露、辣椒粉、糖。 Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.

注意：鱼露是最必不可少的东西，也是为什么中国的酸辣泡菜和韩国泡菜最不同的地方，在韩国几乎家家自己做鱼露，中国人不吃这个东西，不过在大的超市里面有卖的，大约8-10元一瓶，多半是泰国的鱼露。 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.

准备材料: To prepare materials:

1.白菜 1. Cabbage

白菜绿叶多，表皮薄，叶子密实，没有过多需要去除的外层叶子，看起来既干净又新鲜的为上选。 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. 储藏白菜以有绿叶，看起来新鲜的白菜为宜，新产的白菜越大越好，秋季白菜以大小适中，结球程度好，重量重的为好。 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. 白菜不仅含有丰富的维生素或矿物质，还含有各种具有多种药理作用的成分。 Chinese cabbage is not only rich in vitamins or minerals, but also contain a variety of pharmacological effects with a variety of ingredients. 据学术论文发表，白菜中含有的methyLmethionine是蛋氨酸的生物活性物质，对动脉硬化症具有疗效，而methyLsysteinsuLfoxid具有强化胆固醇的效果。 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. 萝卜 2. Radish

萝卜主要由水分组成，含有丰富的维生素C和消化酶—淀粉糖化酶素，若生吃，则有助于消化。 Radish by water, rich in vitamin C and digestive enzymes - starch-glucoamylase, if raw, it helps digestion. 与萝卜心相比，维生素C主要分布在萝卜皮上，因此最好不要削皮，洗净后食用。 With the heart radish, vitamin C mainly in the Luobu Pi, so best not to peel, wash after eating. 萝卜以粗大而均匀、无疤痕、新鲜、色泽光润、肉质结实柔软、不太辣、有甜味的为上选。 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

辣椒除胡萝卜素和维生素C之外，还含有多种成分。 In addition to the chili carotene and vitamin C, also contains a variety of ingredients. 辣椒素具有杀菌及除菌作用，能够促进唾液或胃液的分泌，促进消化。 Capsaicin has a role in sterilization and disinfection, saliva or be able to promote the secretion of gastric juice, and promote digestion. 此外，还具有提高体内各种代谢作用。 In addition, it has to raise all kinds of body metabolism. 腌制泡菜时使用的辣椒面宜选用在阳光底下晒干的色泽鲜红、肉质厚、表皮光润的尖椒。 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

大蒜的源产地是中亚地区，是属于百合科的葱类，蒜头在地下。 Garlic is the source of origin in Central Asia, belongs to the Liliaceae onion category, and garlic in the ground. 蒜头被淡褐色的蒜皮包围，内部有5~6个小蒜瓣。 The garlic was light brown skin surrounded by garlic, there are 5 to 6 small Suanban. 普通农家栽培的代表性的土产品种是作为晚熟品种的六瓣蒜和多瓣蒜，以及长茎蒜。 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. 制作泡菜时多使用味道辛辣的多瓣蒜，而制作咸蒜或使用蒜叶时多使用长茎蒜。 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— 丙亚硫酸盐的杀菌力为碳酸的15倍，具有促进新陈代谢，镇痛、便秘、解毒等各种作用。 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.葱 5. Onions

普通蔬菜是碱性，但葱含有丰富的硫磺，属于酸性食品。 Ordinary vegetables are alkaline, but the onions are rich in sulfur, acidic foods belong to. 葱是难以储藏的蔬菜，含水量为80%左右。 The green is difficult to store vegetables, the water content of 80%. 葱的绿色部分还含有丰富的维生素A和C。 Green onions also part of the rich in vitamins A and C. 因为葱的刺激成分中含有硫磺和丙化合物，具有杀菌、杀虫效果。 Onions because of the stimulating ingredients containing sulfur compounds and C, with sterilization, the effects of pesticides. 大葱挑选根茎粗大而新鲜的，细葱挑选叶子短而新鲜的。 The selection of roots and thick green onions fresh, fine selection of green leaves and fresh short. 两种葱同以葱白部分长而粗，有光泽的为宜。 Two very light blue to green onions with some of the long, thick, shiny appropriate.

6.生姜 6. Ginger

生姜与食醋、酱油、盐、蜂蜜等相合，不损伤食品固有的味道。 And ginger vinegar, soy sauce, salt, honey, such as consistency, does not damage the natural flavor of food. 水分占80%左右，含有丰富的无机物。 Water accounts for about 80%, rich in inorganic substances. 具有特有的香味和辛辣味道，其中辛辣味出自名为生姜素的物质，具有健胃发汗的特效，还有助于减肥。 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，纤维少的生姜不辛辣、水分多而柔软。 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

是寄生在浅海边的绿藻类，整体呈深绿色，触感较光滑，钙和磷的含量比适中。 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. 腌制储藏白菜时使用。 Used to store pickled cabbage.

8.盐 8. Salt

盐在人类至今所利用的调味品中历史最悠久、最重要的。 Salt in human so far with the use of spices in the oldest, the most important thing. 因为盐不仅调节食品的咸淡，在营养或生理等方面都是其他物质无法代替的。 Salt not only because of the brackish regulation of food, nutrition and physical and so can not be replaced by other substances. 人体吸收的盐转化为钠和氯气，进入血液、消化液、组织液发挥渗透压作用，并参与酸度调节和神经肌肉的兴奋性调节。 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. 鱼虾酱汁 9. Fish sauce

是一种储藏发酵食品，储藏期间蛋白质分解为氨基酸，生成固有的味道和香气。 Is a kind of fermented food storage, storage period for the decomposition of protein amino acids to proce the inherent flavor and aroma. 鲜鱼的刺分解为易于吸收的钙，脂肪转化为挥发性脂肪酸，生成酱汁特有的味道和香气。 The fish gill broken down into easy-to-absorption of calcium into volatile fatty acids to proce sauce unique aroma and taste. 鱼虾酱汁作为优质的蛋白质和钙、脂肪质的供应源，是钙含量高的碱性食品，具有中和体液的重要作用。 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. 使用最普遍的虾酱，因脂肪少，所以清淡，凤尾鱼酱的脂肪和所需氨基酸的含量和热量最高。 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.

步骤： :

第一步：买5斤大白菜，分成一片一片的，用适量的盐腌起来，放大约15-24小时，白菜萎缩了以后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：找一个能翻得转的大锅，把蒜磨细（多一点，五斤大白菜大约3两蒜），辣椒粉（根据自己口味而定），然后放糖，鱼露（就像放酱油那样多），根据自己的口味还可以再放一些盐。 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. 把这些调料放在一起掺和搅和，就像和饺子馅一下就可以了。 These blending together seasoning mix, like mplings and filling about it.

第三步：发酵发酵要密封，发酵的时间视温度而定，一般春天4-5天，夏天3天，冬天就需要一个星期了 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：品尝美味的佳肴，注意的是请不要放得太久，建议单身的朋友做好以后一定要与朋友一起分享，要不然一个人吃不完放坏了就可惜了。 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法国鹅肝
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. 这里需说明的是鹅肝酱并不是将鹅肝制成糊酱类的调味料，法式料理中的“鹅肝酱”是类似于我国的“糕”或“冻”之类，如“猪耳糕”、“水晶肴蹄”在成形上与它有相似之处。 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. 一般来说，鹅肝酱用于煎菜最多，也常与面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. 目前在市场上的鹅肝酱有铁罐装和玻璃装两种，保质期约在2—3年，选择时以鹅肝酱中的块状愈大愈结实的愈好。 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，市面上有许多产品并非是单纯的鹅肝酱，而是杂有其他成分的“杂肝酱” 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. 经过欧美美食家的独特改良，现今出现了旋转式烤肉机，烤熟的肉从肉塔上一片片削下。 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，配料夹面饼食用。 Accompanied by salad, ingredients of food cake folder. 美味多滋，色泽鲜亮。 Zi and more delicious, bright color.

还有什么？？

Ⅶ 有英文介绍韩国的美食——泡菜和石锅饭，80字左右，谢谢。急急急急！

你说的石板锅应该是拌饭吧？那在应为没称为 Bibimbap 跟韩国发音一样。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，被认为是韩国美食的代表菜。这是一道用生菜和腌制的韩国传统辣椒与大蒜酱所做出来的一道冷菜。是一道能完美配搭蒸饭和其它韩国料理组合的小菜。

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, 被认知为韩国拌饭，是一道组合了肉，各种蔬菜和一个代表性的鸡蛋在饭上。韩国拌饭通常会搭配韩国传统辣椒酱让饭里多出一道辣和大蒜的香味。

Ⅷ 泡菜是最有名的食物之一 用英语怎么说

天气渐热，需要温暖环境的发酵也变得更容易，所以我接下来会坚持把这个系列写完，带大家领略发酵食物的独特风味和魅力：）

之前写过的植物酸奶食谱在此：

Art of Fermentation｜如果你爱喝酸奶，那就一定要试试更健康的植物酸奶！Coconut Kefir

今天这篇文章的主角是sauerkraut，听上去好像很高端，但其实就是我国人民早就玩转的泡菜。没想到泡菜其实也是一种非常健康的食物吧？泡菜绝对是历史最悠久最最old school的益生菌食物了。

不过呢，传统的泡菜都会加很多很多很多盐，以及很重的调味，健康效应就会打一点折扣，所以今天就给大家一个超级简单，不需要开火，20分钟就能搞定的light版saurkraut食谱，在炎炎夏日为你带去一丝丝清凉和酸爽。

【文中购买链接/店址请拉到文章最下方】

【文中购买链接/店址请拉到文章最下方】

【文中购买链接/店址请拉到文章最下方】

Easy Peasy Saurkraut

超简单泡菜

材料：

紫甘蓝 一颗

盐 1.5大勺（约15克）

【可选】调料，其他蔬菜，我为了颜色好看加了一点胡萝卜

做法：

紫甘蓝先切小块，然后切丝

放入一个大碗内，加盐，搅拌均匀

不停的按摩，揉搓，直到紫甘蓝缩水并揉出汁液（过程大概需要十分钟）

放在一边再静置十分钟，在这十分钟内，即使不再揉搓，紫甘蓝也会在盐的脱水作用下出更多的汁液。我又加了一些刨丝的胡萝卜，会颜色更好看口感更丰富一些。

准备一个大的玻璃瓶，把揉出水的紫甘蓝一层一层的加进去，压实，注意汁水一定要没过菜本身，密封。放到温暖阴暗的地方发酵3天左右即可。

紫甘蓝先切小块，然后切丝

放入一个大碗内，加盐，搅拌均匀

不停的按摩，揉搓，直到紫甘蓝缩水并揉出汁液（过程大概需要十分钟）

放在一边再静置十分钟，在这十分钟内，即使不再揉搓，紫甘蓝也会在盐的脱水作用下出更多的汁液。我又加了一些刨丝的胡萝卜，会颜色更好看口感更丰富一些。

准备一个大的玻璃瓶，把揉出水的紫甘蓝一层一层的加进去，压实，注意汁水一定要没过菜本身，密封。放到温暖阴暗的地方发酵3天左右即可。

tips：

我用的盐是喜马拉雅粉红盐，矿物质比普通白盐稍微多一些。如果没有的话用普通的盐也完全没有问题。

泡菜使用的蔬菜范围很广，从最基础的紫甘蓝到白菜，到根茎植物胡萝卜甜菜头，都可以。进阶版还可以往里加香料。

最后装罐的时候请务必记得汁水要超过蔬菜本身，可以拿个重物压一下。现在天气热，基本发酵3天就可以了，最好每天都check一下菜是不是有被浸泡完全。

发酵完放冰箱可以保存7天左右。

怎么吃？作为配菜放在沙拉，汉堡，三明治上都很不错。你一定会惊讶于这么简单的蔬菜居然有那么丰富的口感。

我用的盐是喜马拉雅粉红盐，矿物质比普通白盐稍微多一些。如果没有的话用普通的盐也完全没有问题。

泡菜使用的蔬菜范围很广，从最基础的紫甘蓝到白菜，到根茎植物胡萝卜甜菜头，都可以。进阶版还可以往里加香料。

最后装罐的时候请务必记得汁水要超过蔬菜本身，可以拿个重物压一下。现在天气热，基本发酵3天就可以了，最好每天都check一下菜是不是有被浸泡完全。

发酵完放冰箱可以保存7天左右。

怎么吃？作为配菜放在沙拉，汉堡，三明治上都很不错。你一定会惊讶于这么简单的蔬菜居然有那么丰富的口感。

Ⅸ 韩国泡菜用英语怎么说

kimchi

Ⅹ 介绍韩国美食的英语文章，最好有翻译

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.

无论您是计划在韩国餐厅吃饭，还是去韩国，或者在家中烹制自己的韩国料理，韩国料理的简介将为您提供所需的所有基础知识。

副菜

韩国料理与其他菜肴脱颖而出，并配有多种餐点。配菜的数量可以在2到12之间，但每天的餐点至少有几个。

所以当您在韩国餐厅吃饭时，您的各种配菜将会在您的小碗饭之前到达您面前，可以从蔬菜到肉类以及以任何方式准备的海鲜。韩式菜肴同时供应，所以没有西餐的单独课程。

主菜

米饭是几乎每个韩国料理的骨干。在极少数情况下，面条会取代米饭，但绝大多数时候，每个人都用一顿饭吃饭。通常，每个人也会有自己的碗汤或炖汤。可以在肉中，海鲜或豆腐的配菜和主菜或菜肴都在桌子的中间供应家庭风味。有时候大炖菜会取代主菜，并在桌子上供应家庭风味。

常用成分

韩国人已经完善了数千年来保存食物的艺术，所以很多配菜都是腌制，腌制或发酵的，许多都是辣的。

韩国着名的辣白菜泡菜有不同种类的不同蔬菜，包括一些非辣类。尽管韩国炖汤和汤汤很热（几乎沸腾），但许多配菜都是冷的或室温的。

韩国是一个半岛，所以韩国人吃了很多海鲜，虽然肉已经在过去的50多年里变得非常受欢迎了。

韩国料理中最常用的香料和调味酱是：芝麻油，辣椒酱（kochujang），辣椒片（kochukaru），大豆酱（daenjang），酱油，大蒜，姜和。葱。因此，韩国料理的味道很浓，味道鲜美，大胆。

其他

所有的东西，包括肉和家禽，都被切成小块，所以不需要一把刀。韩国人也擅长使用筷子，如果肉太大或者一整条烤鱼都可以用筷子分开。 （许多韩国肉类菜肴长期炖或腌制肉嫩）。传统上，用不锈钢筷子和长不锈钢勺子吃韩国料理，传统上是坐在地板上的低桌子上。

一些韩国烹饪史

韩国料理的地理（半岛），气候（炎热，潮湿的夏天和非常寒冷的冬天），邻近的中国和日本以及日本的占领从1910年至1945年受到影响。欧洲贸易商也在17世纪与葡萄牙向韩国引进辣椒对美食产生了影响。到十八世纪，辣椒已经被广泛用于制作韩国料理。