English Vine Presentation Program u NT II Unit

English Vine Presentation Program u NT II Unit 3 Belgian Food Essay Question Many foreigners are interested in experiencing Korean Food. What are some characteristics of traditional Korean cuisine? Describe three most representative Korean dishes.

English Vine Presentation Program u NT II Unit 3 Belgian Food Korean Cuisine √ mainly consists of rice, a bowl of soup, and a variety of side dishes

English Vine Presentation Program u NT II Unit 3 Belgian Food √ The ingredients are boiled or steamed in water rather than fried in oil.

English Vine Presentation Program u NT II Unit 3 Belgian Food √use of a variety of fermented foods: kimchi. ganjang (soy sauce), doenjang (soybean paste), and gochujang (chili paste)

English Vine Presentation Program u NT II Unit 3 Belgian Food Korean food is considered to be very healthy.

English Vine Presentation Program u NT II Unit 3 Belgian Food Three most representative Korean dishes: bibimbap, bulgogi, and kimchi.

English Vine Presentation Program u NT II Unit 3 Belgian Food Bibimbap √ complete meal in itself √ prepared by mixing rice with various kinds of vegetables √ topped with a fried egg and gochujang

English Vine Presentation Program u NT II Unit 3 Belgian Food Bulgogi √ marinated beef or pork √ sweet and tender √ not spicy: a great introductory dish to foreigners

English Vine Presentation Program u NT II Unit 3 Belgian Food Kimchi √ a fermented vegetable dish √ many variations in recipes and forms, using different vegetables √ health benefits due to the fermentation process: contains lactic acid bacteria that helps with digestion

Model Answer Writing Korean food mainly consists of rice, a bowl of soup, and a variety of side dishes. Most Korean dishes use meat and vegetables as the main ingredients. The ingredients are boiled or steamed in water rather than fried in oil. Therefore, Korean food is considered to be very healthy. More than anything else, its most outstanding feature is its use of a variety of fermented foods such as kimchi , ganjang (soy sauce), doenjang (soybean paste), and gochujang (Korean chili paste). Three most representative Korean dishes include bibimbap, bulgogi, and kimchi. Bibimbap is a complete meal in itself. It is prepared by mixing rice with various kinds of vegetables and then topped with a fried egg and gochujang. Bulgogi is made with marinated beef or pork, and is sweet and tender. The soy sauce seasoning is not spicy, thus making it a great introductory dish to foreigners who are not accustomed to hot and spicy food. Kimchi, a fermented vegetable dish, accompanies almost every meal served in Korea. There are many variations in recipes and forms, using different vegetables such as cabbage, radish, and cucumber. Thanks to the fermentation process, kimchi contains lactic acid bacteria, a bacterium that helps with digestion and combats harmful bacteria. Kimchi also boosts the immune system and helps prevent the growth of cancer.