There's an art to enjoying the sweet, spicy, savoury and fermented flavours of Korean cuisine.
品味韩国料理中甜、辣、咸鲜和发酵的风味，是一门讲究搭配的艺术。
Here's a cheat sheet to the iconic ingredient pairings that Koreans always obey.
下面是一份速查指南，介绍韩国人一向遵循的标志性食材搭配。
Korean cuisine is famous for its unique flavour profiles, mixing earthy layers of spicy, sweet, fermented and savoury.
韩国料理以其独特的风味层次闻名，把朴实醇厚的辣味、甜味、发酵味和咸鲜味交织在一起。
Its most popular export, Korean barbecue, is a perfect example of how these essences work together.
韩国料理最受欢迎的输出代表韩式烤肉，正是这些精髓如何相互配合的完美例子。
While many diners around the world known that it involves making a ssam (spicy meat, picked vegetables and rice bundled inside a cool, crispy lettuce leaves) this familiar pairing is just one of countless unspoken rules when it comes to eating Korean foods.
虽然世界各地许多食客都知道这包括制作包饭，也就是把辛辣的肉、腌菜和米饭包在凉爽爽脆的生菜叶里，但这种熟悉的搭配只是吃韩国料理时无数不成文规矩中的一条。
When you're in South Korea, exploring its street food stands, noodle shops and food markets, you'll likely notice that there's an art to the way Koreans paired their sweet, spicy, savoury and fermented flavours at each meal.
当你身在韩国，逛着街头小吃摊、面馆和食品市场时，很可能会注意到，韩国人在每一餐中搭配甜、辣、咸鲜和发酵风味的方式颇有讲究。
Though seemingly subtle, these time-tested combinations are often considered sacred and impossible to break.
这些历经时间考验的组合看似微妙，却常被视为神圣不可破坏。
Here's a cheat sheet for how to best enjoy some of Korea's most iconic dishes.
下面是一份速查指南，教你如何最好地享用韩国一些最具代表性的菜肴。
Ask for them and impress your new Korean friends.
点这些搭配，会让你新认识的韩国朋友刮目相看。
Bunshik – street foods – are a popular, low-cost way to treat yourself in South Korea.
Bunshik，也就是街头小吃，是在韩国犒劳自己的一种受欢迎又低价的方式。
You'll found pocha (bunshik stands) near schools, in covered markets or casual restaurants.
你可以在学校附近、有顶棚的市场里或休闲餐馆中找到 pocha，也就是韩式小吃摊。
Chewy tteokbokki, cylindrical rice cakes simmered in spicy-sweet gochujang sauce, are a street food staple.
有嚼劲的炒年糕是一种圆柱形米糕，用甜辣的韩式辣椒酱汁炖煮而成，是街头小吃中的常见主食。
While they're enjoyed for their delightful texture and fiery flavour, there are a few bunshik foods that are unexpectedly elevated by a dipped in tteokbokki sauce.
虽然人们喜爱它们令人愉悦的口感和火辣的味道，但有几种韩式小吃蘸上炒年糕酱后，风味会出人意料地提升。
Savoury and crunchy foods like gimbap (rice, meat and vegetables rolled in seaweed) or fried dumplings pair perfectly with spicy, chewy tteokbokki.
像紫菜包饭（用海苔卷起米饭、肉和蔬菜）或炸饺子这样咸香酥脆的食物，与又辣又有嚼劲的炒年糕搭配得恰到好处。
But soondae – blood sausage stuffed with satisfying ingredients like meat and glass noodles – is perhaps the best tteokbokki pairing.
但血肠，也就是塞满肉和粉丝等足料食材的血肠，或许才是炒年糕的最佳搭配。
This delicacy is often served alongside steamed liver and lung, which are also delicious when dipped into tteokbokki sauce, bringing another level of textures into the savoury-sweet collaboration.
这种美食常与蒸肝和蒸肺一起供应，而肝和肺蘸上炒年糕酱也同样美味，为这组咸甜搭配增添了另一层口感。
The flavours are so compatible that nothing will be left behind on the plate.
这些味道如此相配，盘子里最后一定什么都不会剩下。
A combo so beloved, it inspired its own name: "chi" stands for chicken, while "maek" is the first half of maekjoo, the Korean word for beer.
这个组合深受喜爱，甚至有了自己的名字：“chi”代表鸡肉，而“maek”则取自韩语中“啤酒”一词 maekjoo 的前半部分。
The pairing had been around for years, but exploded in popularity during the 2002 South Korea-Japan Fifa World Cup, and "to chimaek" became a favourite pastime.
这种搭配早已存在多年，但在2002年韩日世界杯期间人气暴涨，“吃炸鸡配啤酒”也成了人们喜爱的消遣。
Drink anything else with your fried chicken and you might raise eyebrows.
吃炸鸡时如果配别的饮品，可能会让人侧目。
In South Korea, fried chicken is always eaten with a side of tangy mu (pickled radish) since the batter can get oily.
在韩国，炸鸡总是会配上一份酸爽的腌萝卜，因为外面的面糊可能会比较油腻。
The beer resets you for more chicken (and beer).
啤酒能让你恢复胃口，继续吃更多炸鸡（还有啤酒）。
Plain fried chicken is traditional, but banban (half plain and half sauce-covered) is another popular choice.
原味炸鸡是传统选择，但“半半”（一半原味、一半裹酱）也是另一种很受欢迎的选择。
Try a topping, like snow cheese – powdery cheese, offered by major South Korean fried chicken chain Pelicana – or chilli mayo at Puradak.
可以试试加一种配料，比如韩国大型炸鸡连锁店 Pelicana 提供的雪花芝士，也就是粉末状芝士，或者 Puradak 的辣椒蛋黄酱。
The classic maekjoo to pair with your Korean fried chicken are Terra or Cass, known for their light taste and often served on draught.
搭配韩式炸鸡的经典啤酒是 Terra 或 Cass，它们以口味清爽著称，也常以生啤形式供应。
In keeping with its sports roots, chimaek is served at baseball games.
呼应它的体育渊源，炸鸡配啤酒也会在棒球比赛中供应。
Fried chicken shops are ubiquitous in South Korea, and pubs serve it too.
炸鸡店在韩国随处可见，酒吧也会供应炸鸡。
The combo is a default option on some delivery apps.
在一些外卖应用上，这种组合是默认选项。
Should you get rained out during your visit to South Korea, take cover in a pub and ask for this comforting combo.
如果你在韩国旅行时被雨困住，不妨躲进一家小酒馆，点上这套令人舒心的搭配。
Nothing says cold weather cosiness like the combo of jeon – a savoury pancake – and makgeolli, creamy, fermented rice wine.
说到寒冷天气里的温暖惬意，没有什么比煎饼配米酒更有代表性了；煎饼是一种咸味薄饼，而米酒则是口感柔滑的发酵米酒。
Koreans crave jeon on rainy days because the noise it makes when it's frying in oil sounds like the rain.
韩国人雨天会想吃煎饼，因为它在油里煎炸时发出的声音听起来像雨声。
There are several kinds of jeon, including variations made with green onion, kimchi, seafood and potato.
煎饼有好几种，包括用青葱、泡菜、海鲜和土豆做成的不同版本。
Any jeon is dipped in soy sauce before it's enjoyed with makgeolli.
任何煎饼在配马格利米酒享用前，都会先蘸酱油。
Makgeolli's gentle fizz helps cut through the oil.
马格利米酒柔和的气泡有助于化解油腻感。
Once consumed by field workers, makgeolli is still served the traditional way – poured from a kettle into a bowls.
米酒曾经是田间劳作者饮用的酒，如今仍以传统方式上桌——从壶里倒进碗中。
The combination is generally served in home-style restaurants; some pubs offering it will pair jeon with unique flavours of makgeolli.
这种组合通常在家常餐馆供应；一些提供这道搭配的酒吧还会把煎饼配上风味独特的马格利米酒。
And if you're visiting during South Korea's hot, steamy summer season, do as the Koreans and pair galbi (marinated short ribs) with naengmyeon (cold noodles).
如果你是在韩国炎热潮湿的夏季到访，就像韩国人一样，把腌制牛小排和冷面搭配在一起吃。
Some restaurants specialise in naengmyeon, but the combo is also served at barbecue houses.
有些餐馆专门做冷面，但这种组合也会在烤肉店供应。
Mul naengmyeon is served in cold, sometimes even icy broth, which helps refresh both body and soul (some trendy restaurants even serve the noodles in a bowl made of ice).
水冷面盛在冷汤里，有时汤甚至冰凉刺骨，能让身心都清爽起来（一些时髦餐厅甚至会把面盛在冰做的碗里）。
Naengmyeon can also cool you from the heat given off by grills.
冷面还能帮你抵消烤炉散发出的热气。
While some Koreans enjoy eating naengmyeon with Korean barbecue, others will eat it at the end as a palate cleanser.
有些韩国人喜欢把冷面和韩国烤肉一起吃，而另一些人会在最后吃冷面，用来清清口。
Those who crave spice even in sweltering temperatures opt for bibim naengmyeo n (cold noodles mixed in gochujang sauce), paired with short rib or pork galbi.
即使在酷热天气里也想吃辣的人，会选择拌冷面（拌入韩式辣椒酱的冷面），搭配牛小排或猪排骨。
To level up, try the hwe naengmyeon ( bibim naengmyeon with raw pollack or skate on top).
想再升级一点，可以试试生鱼冷面，也就是上面放有生明太鱼或鳐鱼的拌冷面。
Trust me: the crunchiness makes it.
相信我：那种酥脆口感正是它的精华所在。
You may have seen this pairing in Korean dramas, when people eat it outside convenience stores by Hangang Park, a picnic area by the Han River in Seoul.
你也许在韩剧里见过这种搭配：人们在首尔汉江边的野餐区汉江公园旁，在便利店外吃这些东西。
It's also portrayed in KPop Demon Hunters, when the Huntrix members excitingly eat it before their opening performance.
它也出现在《KPop Demon Hunters》中，Huntrix 成员在开场表演前兴奋地吃着它。
It's no accident – in South Korea, instant ramyun (ramen) and gimbap are a pairing as common as salt and pepper.
这并非偶然，在韩国，方便拉面和紫菜包饭的搭配就像盐和胡椒一样常见。
Both components of this classic combo are cheap, portable and filling, but the genius goes deeper: the spiciness of the ramyun complements the refreshing bite of the gimbap.
这个经典组合的两样东西都便宜、便于携带又管饱，但它的妙处还不止于此：拉面的辣味正好衬托出紫菜包饭清爽的口感。
Together, they equal comfort.
两者搭配在一起，就是满满的慰藉。
Today, there are keto options of gimbap where the rice is replaced by egg.
如今也有生酮版紫菜包饭，用鸡蛋代替米饭。
Carbs or no, the combo is a convenience store staple, especially for students and office workers short on time or budget.
不管是否在意碳水，这种组合都是便利店里的常见选择，尤其适合时间或预算紧张的学生和上班族。
Easy to grab and eat on the go, it's often paired with instant ramyun right in-store.
它拿起来就能边走边吃，也常常直接在店里搭配方便拉面一起吃。
While visiting, be sure to give joongshik (Korean Chinese food) a try.
到韩国旅行时，一定要尝尝 joongshik，也就是韩式中餐。
Joongshik originated in the late 19th and early 20th Centuries in Incheon, a port city with a large Chinese population, before spreading throughout the country.
韩式中餐起源于19世纪末至20世纪初的仁川；仁川是一座拥有大量华人人口的港口城市，之后这种料理传播到韩国全国。
For South Koreans, joongshik is comfort food.
对韩国人来说，韩式中餐是慰藉食物。
At a Korean Chinese restaurant, you'll find a wealth of noodle dishes like jjajangmyeon (black bean noodles in sweet bean sauce) and jjamppong (spicy noodle soup with vegetables, meat and seafood).
在韩式中餐馆，你会看到丰富的面食，比如炸酱面（拌甜面酱的黑豆酱面）和海鲜辣汤面（加蔬菜、肉类和海鲜的辣味汤面）。
But know this: any noodle dish must be paired with tangsuyuk.
但要记住这一点：任何面食都必须配上糖醋肉。
Tangsuyuk is pork or beef, fried in glutinous rice flour, served with sweet and sour sauce.
糖醋肉是用糯米粉裹着猪肉或牛肉炸成，再配上糖醋酱食用。
In Korean dining culture, dishes are shared, so tangsuyuk is usually ordered for the table.
在韩国饮食文化中，菜肴通常是大家一起分享的，所以糖醋肉一般会点来全桌共享。
This combo is so beloved that some Korean Chinese restaurants serve lunch sets with half portions of noodles and tangsuyuk.
这种组合太受欢迎了，以至于一些韩式中餐馆会推出半份面加糖醋肉的午餐套餐。
Then you can join the eternal Korean debate: pour the sauce onto the tangsuyuk or dip tangsuyuk into the sauce?
然后你就可以加入韩国人永恒的争论：是把酱汁浇在糖醋肉上，还是把糖醋肉蘸进酱汁里？
Should you find yourself on the wrong end of a hangover in South Korea, look no further than the combo of seolleongtang and kkakdugi.
如果你在韩国不幸宿醉难受，那就选雪浓汤配萝卜块泡菜这组搭配准没错。
Seolleongtang, creamy ox bone soup packed with hearty brisket and somyeon (white noodles), is intentionally bland, so you can add salt, diced green onions and as much black pepper as you need to revive.
雪浓汤是一种浓郁的牛骨汤，里面有厚实的牛胸肉和素面（白面条），味道有意做得清淡，好让你按需要加入盐、葱花和足量黑胡椒来提味。
But it's the kkadugi (diced radish kimchi) that gives this dish its real power.
但真正赋予这道菜灵魂的是 kkadugi，也就是萝卜丁泡菜。
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Some restaurants specialise in seolleongtang, often found near colleges and open late.
有些餐馆专门做雪浓汤，它们常见于大学附近，而且营业到很晚。
Traditional Korean restaurants also serve it, where you can enjoy it with various banchan.
传统韩餐馆也供应这道菜，你可以在那里搭配各种小菜一起享用。
Eaten alongside seolleongtang, kkakdugi's sweet, acidic nature balances out the creaminess of the broth.
和雪浓汤一起吃时，萝卜块泡菜甜中带酸的特质能平衡汤底的浓郁顺滑。
Insider trick: add some of the kkakdugi broth into the soup itself.
内行人的诀窍是：往汤里加一些萝卜丁泡菜的汤汁。
Korean barbecue is an endless feast for the eyes and the palate.
韩式烤肉是一场让眼睛和味蕾都享受不尽的盛宴。
Sizzling meat is surrounded by plates piled with lettuce and perilla leaves, plus bowls of rice, green onion salad, banchan (side dishes), steamed eggs… and piping bowls of soup?
滋滋作响的烤肉周围摆着一盘盘堆满生菜和紫苏叶的配菜，还有一碗碗米饭、葱丝沙拉、韩式小菜、蒸蛋……以及热气腾腾的汤？
Yes; South Koreans don't consider any meal complete without it, so Korean barbecue will usually come with a complimentary doenjang jjigae (bean paste soup) or kimchi jjigae (kimchi stew).
是的；韩国人认为没有它，任何一餐都不算完整，所以韩式烤肉通常会免费配上一份大酱汤或泡菜汤。
Don't ignore this integral part of your K-barbecue feast; or any meal you have in Korea.
不要忽视韩国烤肉盛宴中这个不可或缺的部分；你在韩国吃的任何一餐也同样如此。
Drink the soup when it comes out steaming hot.
汤端上来还热气腾腾时就喝。
You can also mix the rice in at the end to finish your meal, and get an approving nod from your fellow diners.
你也可以在最后把米饭拌进去，为这顿饭收尾，并获得同桌食客赞许的点头。
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