Polandball) Why the use of Korean food and spices (Spicy) is unique

Why the use of Korean food and spices (Spicy) is unique

Translation Source / Countryball Channel

Chopi (Prickly Ash): Used when making spicy dishes like Mala Xiang Guo; it tastes spicy like chili peppers, but if you eat a lot of it,

your tongue starts to tingle and you feel like you're losing sensation in your tongue

Tom Yum Goong, a representative dish of Thailand, contains a lot of lemon juice

However, in restaurants frequently visited by foreigners, they sometimes intentionally lower the acidity

to make it easier for foreign tourists to eat

Cilantro, a spice that many Koreans find difficult to overcome

Chinese: Xiangcai

Thai: Phak Chi

Vietnamese: Rau mùi / Rau ngò

Many Koreans feel that cilantro smells like soap

Since cilantro is used in Thai and Vietnamese cuisine, as well as in Vietnamese Pho,

if you hate cilantro, you should memorize the phrase "Please remove the cilantro..." before you go

Thai: Please remove the cilantro ---> Mai sai phak chi

Vietnamese: Please remove the cilantro ---> Không cho rau mùi / Không cho rau ngò

Korea is the nation of garlic

The frequency and amount of garlic used by Koreans is among the highest in the world

It's impossible to imagine Korean cuisine without garlic

In particular, there are situations where foreigners are shocked by how Koreans use and consume garlic

Restaurants cook Gukbap (soup with rice) with garlic,

and then customers eat raw garlic dipped in seasoning sauce as a side dish while eating the Gukbap

When eating Samgyeopsal (pork belly), they try various ways, like grilling the garlic or eating it raw lol

Source: https://www.fmkorea.com/best/9894572345