how different is chinese food from korean food???

Question

detailed as possible pplz.......&asap

Answer 1

The characteristics of Korean food
For centries,the Koreans have eaten the the products of the sea,the field, and the moutain because of the features of Korean peninsula and a distinguish climate makes Korean food more abundant.Korean foods are very special,exotic,and particular. The most distingushing feature of the Korean food is the spiceness. The basic seasonings-red pepper,green onion,soysauce,garlic,ginger,sesame,mustard,vinegar,wine, bean paste have been combined in various ways to enhance Korean foods.

Korean food has various side dish. Favorite side dishes are beantaste soup, broiled beef,fish,cabbage "kimchi", and steamed vegetables. "the full course Korean meal "is called "Hanjoungshik".It is composed of grilled fish, steamed short ribs, and other meat and vegetable dishes with steamed rice,soup,and"kimchi".

"Kimchi" is the best known Korean food. It is vegetable dish, highly seasoned with pepper,garlic,etc. 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 C,and 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 soysauce,garlic,sugar,sesame 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 good.The 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 weather.When 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 spicy,hot seafood soup that includes white fish,vegetables,boybean curd,redpepper powder. "twoenjang-guk" is a fermented soybean paste soup with baby clams in its broth. For the soups, there are other kinds of soups such as "miyok-guk","kimchi-cchigue".


Vegetable dish is also popular in Korea. We, Korean traditionally eat more vegetables with rice in main meal than meats and the vegetable dishes are various in kinds and tastes. Korean call dishes made with only vegetables "namool".There are two kinds of which are "saengche" , cold and raw "namool" and "saengche" , warm and steamed "namool".


Korean table settings are classified into the 3-"chop",the 5-"chop", the 7-"chop",9-"chop",12-"chop" setting according to the number of side dishes served except rice,soup, and"kimchi". The average family takes three or four sidishes. When a family hold celebrations or party ,a dozon or more delightful dishes are served. Korean food is shared by diners in one table,except rice and soup. All the dishes but hot soups are set at one time on a low table at which diners sit to eat.Chopstick and spoons are used for eating. Different from Japanese and Chinese,Korean use more thin chopstick made by metal,not wood.


Generally, the Korean diet uses much grains and vegetables which add fiber and protain from both vegetables (bean curd, beansprouts,bean paste, ,soy sauce) and meats.Korean food has moderate calories and low fat and sweet taste- very healthy and well-balanced. The Korean diet is changing and the Korean food industry is developing as fast as the speed of train. Even though the Western style and fast food diet are more and more famous in Korea in terms of curiosity and conveinence, the basic diet remains.

CHINESE COOKING HISTORY
Authentic Chinese Food and Cooking

Variety is the key to Chinese food. Over the ages, geography and climate have played a major role in the evolution of China's markedly different cooking styles, with recipes varying according to regional preferences and the availability of fresh, local ingredients.

Different Styles of Cooking Chinese Food
Defining the various types of Chinese food and regional cooking styles is a subject of much culinary debate that continues to defy even experts on Chinese cuisine. The general consensus, however, is that Chinese food and cooking styles can be divided into four main regional categories: the northern region including Beijing; eastern China and the Yangtze River area; the south including Guangdong Province, famous for its Cantonese Chinese food; and the western region, covering the Sichuan and Hunan Provinces.

Chinese Cooking: Recommended Regional Dishes
Beijing/ Northern-Style Chinese Food: Northern China has hot, dry summers and freezing cold winters. Rice cannot grow in such a climate, so the staple grain is wheat. Noodles made from wheat constitute a large part of a northern Chinese diet. Steamed dishes are also popular. If you find yourself in the north, try:

Beijing duck
stewed pork with rice noodles
braised spare ribs in soy sauce
steamed crab
egg and tomato soup
dumplings
steamed bread and pancakes.
Shanghai/Eastern-Style Chinese Food: Eastern-style food is a nice blend of rice and noodles. The defining characteristic of all Eastern cooking is the liberal use of sugar, and not just in desserts. Eastern China is also famous for its red cooking, where meat is slowly simmered in soy sauce to impart a reddish tinge. Look out for specialties of the region including:

fried crab with salty egg
Shanghai dumplings
cold spiced beef
pigeon in wine sauce
quick-fried freshwater shrimp
smoked fresh yellow fish.
Cantonese/Southern-Style Chinese Food:
Most of you have probably tried Cantonese-style food. Cantonese-style cooking is in fact the most popular style in America, and for good reason. With their subtle use of sauces, Cantonese chefs can stir-fry, roast, and steam pretty much anything you want. The Cantonese are also the originators of dim sum, which literally means "touch the heart." Recommended regional dishes include:

barbecued pork
pork and shrimp dumplings
deep fried shrimp in breadcrumbs
rice-flour rolls with shrimp or pork filling
spare ribs and spring rolls.
Sichuan/Western-Style Chinese Food: The landlocked province of Sichuan was heavily influenced by traders journeying along the Silk Road, but ultimately, the chefs in the Sichuan province developed a unique style of cooking that makes liberal use of various peppers and spices. Sichuan cooking is famous for its hot, spicy, chili-based dishes including:

chicken with chili
spicy fish and cabbage soup
eggplant in hot fish sauce
hot and sour soup
tofu with pork in a spicy sauce
pork slices in chili and spicy noodles.
Dim Sum
Dim sum (literally, "a little bit of heart" or "touch the heart") is a Cantonese term used to describe bite-sized delicacies. Dim sum has its origins in Cantonese-style cooking and relies for its flavor on top quality, fresh, seasonal ingredients.

When vacationing in China, if you'd like to sample dim sum at its most mouthwateringly delicious, look no further than one of the ubiquitous Chinese teahouses that you're likely to encounter on your travels through China.

Typical dim sum offerings might include a wide variety of seasonal ingredients, particularly fresh seafood, steamed or deep fried, such as:

morsels of steamed shrimp
mild peppers stuffed with a shrimp filling
pork dumplings
taro-root dumplings
deep-fried egg rolls with various fillings.
The Importance of Color in Chinese Food
Authentic Chinese food has a fine reputation worldwide for satisfying the senses as well as the appetite. Top-notch Chinese food is designed to tempt the taste buds with its delicate balance of colors, subtle flavors, textures and exquisite presentation.

A closely guarded secret among Chinese chefs is the capacity of color to sway the senses. A perfectly presented entrée, for example, will consist of at least three or more different food colors for the main ingredient alone, with additional, contrasting colors for the garnish and other ingredients. The same rules apply to the remaining courses and various accompaniments.

Medicinal Chinese Food
When you think about the monosodium glutamate or MSG-laden Chinese takeout food so popular with Westernized palates, it's hard to imagine that real Chinese food with its subtle flavors and textures can taste so good! And as a bonus, authentic Chinese food tends to be cram-packed with healthful ingredients, many of which possess medicinal properties.

The Chinese commonly consume certain foods for medicinal purposes. Medicinal Chinese recipes consist of fresh herbs and other quality ingredients, prepared according to the methods used by traditional Chinese herbalists.

Did you know that...
soy sauce, the popular accompaniment for Chinese food, is possibly the oldest condiment known to mankind? Produced from soya beans, soy sauce was originally made from fish and game juices

Proper Etiquette for Eating Chinese Food
Chinese Food and Chopsticks: Why use chopsticks instead of a knife and fork for eating Chinese food? The answer lies in the history and culture of a nation influenced by the moral principles of Confucius, the ancient philosopher who abhorred any form of violence. In modern day terms, a knife and fork symbolize weapons of violence and are therefore eschewed in favor of less offensive wooden chopsticks.

Moral issues aside, one might also argue that the more leisurely process of eating Chinese food using chopsticks serves to enhance the flavor of the food and the whole dining experience.

Tips for Using Chopsticks: Use one stick as an anchor and the other to pick up pieces of food. And, in the interests of correct etiquette, always hold your chopsticks, near the top third of the sticks. Keep in mind that waving chopsticks around while eating is also a big no-no in polite Chinese society. Last but not least: never, ever leave your chopsticks standing in your bowl.

Answer 2

Korean food is a hell of a spicier and better than Chinese food. I'm chinese and I hate it. My body rejects that crap like a virus. The most unhealthy food on the planet (McDonalds comes in second by a wide margin) and I would advise you to stay away from it. I've been eating it for 23 years straight now. Go with Korean cuisine!!

Answer 3

Generally Korean food always comes out piping hot. Not many cold dishes except noodles and kimbab some popular foods. Korean food is usually served with some side dishes like kimchee etc. Chinese tends to be less spicy and they have lots of fried foods.

Answer 4

Chinese food varies greatly from nothern China to southern China. There are probably too many specifics, but this is one thing about Korean food that irks me.. they eat rice with these long metal spoons and use stainless steel rice bowls.

Chinese and Korean food are as different from Mexican and French food.

Answer 5

More garlic!!
More red pepper!!!!
Dried shrimp!!!!!!!!!!
Did I mention fermented cabbage!!!!!

Hottie, Korean is HOT HOT HOT!


I've got to stop.

Answer 6

Quite different.