Materials from periodicals

Materials from periodicals

THE KOREAN CAFES AND RESTAURANTS FIND SERIOUS POPULARITY. THE NUMBER OF JUDGES AND SIMPLY THE PEOPLE PREFERRING KOREAN CUISINE, EVERY DAY BECOMES MORE AND MORE. IN SPITE OF THE FACT THAT SHARP KOREAN SALADS ARE FAMILIAR TO MUCH, THE TRUE CHARM AND IDENTITY OF THE KOREAN DISHES, PROBABLY, IT IS POSSIBLE TO ESTIMATE, ONLY HAVING VISITED THE COUNTRY OF MORNING FRESHNESS AND HAVING TRIED THERE TRADITIONAL KOREAN FOOD

What plans don't include yet commission of a trip to this surprising and colourful country, actually absolutely not many Korean dishes too aren't limited. In many respects, as it was already noted above, thanks to the increased enterprise of citizens and constantly increasing number of restaurants and cafe, whose range almost completely consists of dishes of Korean cuisine. Certainly, there is a number of certain distinctions between local and primordially South Korean kitchens. To learn about their features, about traditional Korean dishes and about many other, I visited one of local restaurants where met the manager and the cook of this institution. As it appeared, this restaurant specializes in the basic in South Korean kitchen. His employees with pleasure shared with me the knowledge of culinary knowledge. From everything told it was possible to draw the following interesting conclusions. Korean cuisine one of the most difficult in preparation. One of the richest, refined and various. In it the saturation various sauces, seasonings, spices and other, impacting to a dish refined relish, elements especially prevails. Even the people knowing about it many, on questions of features and subtleties of Korean cuisine, found not at once suitable words to describe all palette of taste and a variety of dishes. And after all versions of one only Korean salads the infinite set is. The bigger preference in Korean cuisine is given to vegetative food. Koreans prefer to submit to alternative to bread on a table chimpeni, chartegi and a pub. As a basis of all this fig. serves. The most favourite traditional dishes in Korean cuisine - кимчи, kimpab, kuksi, pegodya barmy, starched pegodya, sunde, puktyay and many other things. Kimchi is a salad from a sharp radish. Is it is necessary very carefully as the abundance of red pepper can deliver mass of efforts to a beginning gourmet or simply unprepared person. Already it is possible to determine by the name that the main component kimpab is "Kim" - sea cabbage, and "pub" - boiled fig. To the use «kimpab» moves cold.

Kuksi - a dish from thin noodles which in the winter it is accepted to submit in hot, and in the summer - cold.

Barmy pegodya prepare from yeast dough with a stuffing from meat and cabbage. In itself very much remind Russian pies we will melt only considerable difference that process of preparation is carried out on pair.

On starched pegodya it is very heavy to knead dough. Procedure of a mixing is necessary for making hot that can cause many difficulties to any hostess. Starched pegodya have a bit different form unlike the barmy.

Puktyay are traditional the Korean soup in which it is accepted to add darling many, it is true Also the Korean tyay seasoning. To preparation process ty we still will return, for now it is necessary to note that the main complexity nevertheless is in preparation of many Korean dishes that for each dish is necessary to know very large number of peculiar subtleties more. Whether it is difficult to tell they give in to studying, or the most part comes from them in the course of time and with experience. Though, most likely, it is internal intuition and born ability to feel: when and during what moment it is necessary to add or opposite to moderate fire where it is necessary to add any spice and where, on the contrary, it is not meaningful to do. From the most interesting recipes of preparation Korean dishes, it is especially allocated sunde.

Sunde is the Korean blood sausage. Such components are necessary for its preparation, as pork, rice, dried siryagi (the Korean cabbage), tyay, coriander green, dry coriander, black pepper, salt, garlic, fat, mivon, warm water. Rice mixes up with the overwound meat products, is added siryagi, all above-mentioned spices and water of the necessary consistence. Carefully washed out and in advance prepared guts are filled with the received weight. The preparation time sunde makes about 35-40 minutes. However 10-15 minutes later after a bookmark sunde in boiling water it is necessary for piercing a needle in several places, differently it can burst. To cook sunde it is necessary on slow fire. To a table moves only hot with soya sauce. It is possible to call the real masterpiece of culinary art soya paste which is called «tyay». A soya - one of the most useful products in a food of the person. But besides useful properties, tyay has also the most interesting process of preparation. Probably, one of the most surprising features ty is that on its preparation the whole months leave. This process - very labor-consuming, isn't enough presently Koreans, even advanced age which would know true process of preparation the ty. For this purpose it is necessary to take the necessary quantity of a soya, to touch, leave to be presoaked for the night. Here it is very important it not soak, that it not soared. Further the soya to cook until becomes soft. Since that moment as the soya reached the necessary condition, it overwind on a meat grinder. From the received weight balls which give all the best are molded to dry, it is desirable in any well aired place. During drying the created balls should become covered by a mold. And here it is very important to manage to catch in time the necessary condition and not to overdry them. The matter is that the mold happens different: white, green, black. It is important not to allow, that business reached a black mold or that is even worse, balls didn't deteriorate and didn't decay at all. Actually in this mold the main reasons for also are concluded that tyay is very useful. After all the mold is a penicillin in pure form: so ty it is possible to tell about surprising properties very long. But after balls became covered by a mold of a necessary consistence, they are necessary for clearing, shattering into small slices and again to put to dry. Then these slices are necessary for washing out and presoaking in water. The received weight again are overwound through a meat grinder, in it salt is added. Preparation process as we see, very labor-consuming. Here it is important to manage to experience that moment when it is necessary to pass to the following at each stage. It is necessary to tell that tyay well it turns out far not at all and not always. But the result really that costs, not without reason tyay - favourite seasoning of all fans of tasty and healthy food.

As a whole, in Korean cuisine huge abundance of seasonings and various spices. Before giving of the main dish on a table many small cups with various additions to the main dish usually move. However, despite a large number of cups with seasonings, table layout in local Korean cuisine is much simpler, than in South Korea. Among differences it is possible to note, for example, that at us it is accepted to bring nevertheless at first soups, and already then the second: in South Korea soups move by the meal end. It is necessary to submit all dishes two hands is a sign of politeness and respect. Food it is accepted to eat either sticks, or a spoon depending on a dish. Today local Korean cuisine considerably differs from that which exists in Korea. South Korean has more sweetish taste and a variety of seafood dishes. The Kazakhstan Koreans have a food sharper and tart. In the conclusion it would be desirable to note that Korean cuisine differs abundance of vegetation, fast meat, fish and other seafood. It is very saturated spices, spices and various herbs. Koreans don't love fat food therefore it at them practically doesn't happen. Also very few various sweets and flour products.

Anel ABIYEVA

Abiyeva, A.Chto for a miracle – this «tyay»! / A.Abiyeva// Достық- Friendship. - 2007. - No. 9-10. - Page - 90-93.

AFTER WALK ON STREETS OF KOREA, IT BECOMES CLEAR: THE STATEMENT THAT ALL KOREANS WEAR IN THE EVERYDAY LIFE TRADITIONAL CLOTHES - NO MORE THAN THE MYTH. TO MEET IN THE CITY CENTRE OF THE PEOPLE WALKING IN HANBOKAKH, IT IS ALSO DIFFICULT HOW TO SEE IN ALMATY CROWD OF PEOPLE IN SKULLCAPS. DIFFICULT, BUT IT IS POSSIBLE! THE FASHION COMES BACK TO EPIC MOTIVES.

Today a traditional Korean suit - hanbok put on in special cases more often, and subdivide into types depending on its functions, the social status, a class, a sort and age of the one who carries it. In modern Korea hanbok usually put on wedding, anniversary, anniversary of the child and national holidays. Each of these holidays assumes own option of the suit, differing a peculiar coloring and accessories. The beauty hanbok consists in harmony of flowers and accurate, simple lines.

The patterns which are putting on a suit, emphasize its beauty and sedateness.

Traditionally Koreans represent on hanboks plants, animals, hieroglyphs and other drawings with which decorate a hem of a skirt or a jacket sleeve, in each of which a certain sense is put. These images become a peculiar amulet and charms for the owner hanboks, protecting it from evil ghosts.

For a long time was considered that than more cleverly, noble and the wealthy man, subjects be brighter at it should hanbok. Representatives yanban- a hereditary aristocratic class which relied more on education and the social status, than on material values, carried hanbok the bright flowers, sewed of simple silk, and silk of manual manufacture in cold weather, and in a heat - from the high-quality lungs, blown materials. And here it was forbidden to simple people of not notable origin by the law to bleach hemp and cotton to wear clothes white, light pink, and as a whole pale flowers. Therefore the choice of flowers at them was very limited and was reduced only to light green, gray or carbon to the black. One more feature is that only elderly people have the right to carry clothes of white color, or it can be used as morning clothes, as comparison with underwear. Female and man's suits very strongly differ: inviolability of men, and chastity of women give hanboks the certain character. The traditional suit very accurately emphasizes grace of women and strength of men. The female suit consists of a skirt with a smell which in Korean is called chhima, and jacket - Godwin Austen to which the long tapes which are fastening in a special bow by "otgorym" fasten.« Otgorym» is one of the major parts hanbok on which the beauty and quality of a suit is estimated. Man's hanbok consists of a short jacket and wide trousers - pachzhi which tie in anklebones. In some special cases over a jacket and trousers put on a traditional durumagi coat. Depending on time and ruling dynasties hanbok constantly changed. For example, wives yanban carried on 12 skirts, which wraps round a body, with an outset to the field party that was forbidden for people of not notable origin. The last shouldn't wear more than 10 skirts, and the special order obliged ordinary people to wear a skirt on the right side. During Choson's era under hanbok women put on pair of long trousers, and also a single cut dress with a corsage, something similar on chhima, and a jacket which was less on the size, than Godwin Austen. Completeness of a skirt directly depended on quantity of the put-on underwear - during winter time put on warm and thick underwear.

Many of basic elements of hanbok and its accessories were used during very old times, but development of a suit, two-piece, started to occur after an era of Three states. Long jackets with the narrow sleeves, clasped from left to right, trousers and the footwear similar to boots - such suits were widespread in Pekche's states and Force. Considerable influence on clothes was rendered by Tansky China which clothes in the most part were borrowed for members of royal family and official officials. After association of all states on the Korean peninsula started to carry national clothes. Among noble women skirts trousers, and jackets with full sleeves which reached in the length the line of a hip were very popular and were fastened on a waist by a belt. Men put on spacious trousers to ankles, and narrow jackets in the form of a tunic, with cut breasts. Eventually, man's hanbok underwent only little changes, and here female hanbok quite strongly changed. Today on the majority of skirts chhima there are straps which put on shoulders is provided for convenience. For the best appearance chhima usually hardly tighten on a breast so that the smell was precisely under shovels. When walking accurately raised the left edge of a skirt so that nobody could notice a petticoat.

Many people, for the first time having seen a female traditional Korean suit, are perplexed, why it such wide. Small and fragile Koreans simply sink in them. To it there is one explanation originating far back in the past. Since ancient times at Koreans was considered that the role of the woman on the earth is limited only to sort reproduction therefore in the ancient time it was possible to call almost each family having many children. But there was certain framework of decency, to leave for which it was impossible. So, to go to the expectant mother it was indecent, and if in this situation it was seen by someone from strangers is was considered as shame top. Therefore the tummies to future mothers should be hidden behind wide folds of hanbok. It very well hid interesting situation up to the birth of the child. As a whole, a body of the woman considered imperfect therefore constantly tried to hide all "shortcomings" under folds of hanbok, from here and so wide and free attire of women went. As to a traditional suit for men, it is sitting strait on a figure, thus at all without constraining movements. Process of putting on of a traditional suit is very difficult. There is a set of rules and details which should be remembered up to the trifles. Earlier to the owners hanbok helped to dress servants, and it took a lot of time. Now, when at young generation every second on the account, on time of very few people presumes such luxury and the clothes of the western sample which began to extend in Korea after war, appeared to liking to the Korean people. Therefore to meet. on the street of people in hanboks, it is necessary to try strongly. Certainly, if it doesn't concern certain formal receptions or holidays, obligatory among which Hangabi (six-ten years' anniversary) are considered New year on a lunar calendar, Chkhusok (a crop holiday). In spite of the fact that the quantity of holidays is insignificant, practically at any Korean respecting it is possible to find in a case hanbok. After all it is clothes which Koreans of any age can carry. Therefore recently appears more and more versions daily hanbok, to carry which more simply and more conveniently, rather than usual. Thanks to innovations hanbok again began to become fashionable, and number of the people, wishing to express the identity, to emphasize traditional beauty, every year increases.

N.Nam The person, the is cleverer more brightly … hanbok / N.Nam // Достық-Friendship. - 2007. - №9-10. - P. – 104-107.