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Word Count: 670
For centriesthe Koreans have eaten the the products of the seathe field and the moutain because of the features of Korean peninsula and a distinguish climate makes Korean food more abundantKorean foods are very specialexoticand particular The most distingushing feature of the Korean food is the spiceness The basic seasonings-red peppergreen onionsoysaucebean paste garlicgingersesamemustardvinegarwine have been combined in various ways to enhance Korean foods Korean food has various side dish Favorite side dishes are beantaste soup broiled beeffishcabbage kimchi and steamed vegetables the full course Korean meal is called HanjoungshikIt is composed of grilled fish steamed short ribs and other meat and vegetable dishes with steamed ricesoupandkimchi Kimchi is the best known Korean food It is vegetable dish highly seasoned with peppergarlicetc It is served with every kinds of Korean meals and it stimulates the appetite like pickles Large quantities of kimchi are usually made in late fall or early winter for the winter the making at this time is called kimchang kimchi contains amounts of good nutritions such as vitamin Cand fiber Koreans also like meat dishes is one of the famous dish to Westerners pulgoki is generally called Korean barbecue It is marinated in a sause made with soysaucegarlicsugarsesame oil and other seasonings and cooked over a fire in front of table For the other special food kalbi the short ribs of beef or pork is also goodThe recipe is similar to pulgoki Soups guk and cchigue in Korean vary in taste and potency Through the history the soup culture was developed because of the famine or cold weatherWhen our ancestors were short of food they made soup with small amount of vegetables and beef bones Also the hot soup could play a role in protecting the cold maeuntang is spicyhot seafood soup that includes white fishvegetablesboybean curdredpepper powder twoenjang-guk is a fermented soybean paste soup with baby clams in its
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