看了一集韩国料理的national geography有两个好处：第一，美食诱人，第二天就去吃了久违的韩国拌饭；第二，对相关的英语做了小小的总结。

韩国料理 Korean food/cuisine

最常吃的韩国料理是

泡菜 Kimchi 

泡菜汤 Kimchi stew

stew n. a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan —— ODE

拌饭 bibimbap

Bibimbap is boiled rice mixed with meat, various vegetables, along with sesame oil（花生油） and red pepper paste（辣椒酱）. It originated from a light meal（便饭）eaten by the king.

paste n. a thick,soft,moist substance typically produced by mixing dry ingredients with liquid. —— ODE

如上图，韩国拌饭强调要有the harmony of the five colors (五方色),即 red, blue（青）, yellow, white, black.

烹调更讲究的拌饭，米饭是不是用净水煮，而是用

大骨高汤 beef bone broth

broth n. soup consisting of meat or vegetables cooked in stock. —— ODE

有些拌饭是用糙米煮的

糙米 brown rice

韩国料理看似复杂，大大小小许多碟子，有

main dishes 主菜

side dishes  小菜

hot plate  热食

cold plate 凉菜

但是有一些规律：

cheop talbe/setting  普通人吃3-5碟饭桌，贵族吃7-9碟饭桌，皇帝则是最高的12碟饭桌

松糕 songpyeon

松糕是韩国人在chuseok做到糕点。

chuseok相当中国的中秋节，西方的thanksgiving day.

据说这个是half-moon shape, 大家看像不像~

还有一种米糕，rice cake,特点是

卖相好  look pleasing to the eye

味道适中  neutral

口感清新松软  refreshing with spongy texture

chuseok韩国人会祭祖，祭祖是hold ancestral rite.