Korean Cuisine in many respects resembles Chinese one, but nevertheless has its own national characteristic features. Short time heating of fresh products is main peculiarity of national Korean cuisine. Koreans use much fresh vegetables and little meat. Vegetables are cut using special square hole grater, simmered and dressed with garlic, monosodium glutamate, soy-pepper paste and vinegar. Meat is often not heated at all, it’s just cured with vinegar and spices. The basis of Korean dishes is soy sauce, the main food like in other East Asian cuisines is rice.
The refined decoration for cold dishes, desserts, soft drinks — are ice cubes with flowers: spread out flowers of St.-John’s worth, lindens, currants, guelder-roses, leaves of mint in ice forms, fill them with warm boiled water and freeze.
