Food From Korea

The Korean peninsula is quite large. It extends from the Chinese north eastern border to the south, all the way into the ocean which parallels Japan. Korea is surrounded by the East China Sea and the Sea of Japan. From ancient times, Koreans have had a staunch belief that the origin of both food and medicine are one and the same, therefore, they perform similar roles. Koreans believe good health and ill health is attributed by the foods that we eat and how we eat them.

Korean cuisine is arguably one of the healthiest cuisines on the planet. Koreans put a lot of emphasis on rich vegetables and simply cooked meat with low oil. Korean cuisine shares a lot similarities with the cuisines of Asia. The significance of rice and vegetables as well as cooking methods that are healthy are not ignored in Korea. The food from Korea is also famous for its numerous side dishes.

Koreans are known to focus on nutrition and healthy food. They love to include foods and beverages that are truly beneficial for the body. You can see them buy and eat natural supplements that will make them healthier.

Korean’s special way of preparing foods is by fermentation. This is because fermentation is a metabolic process that aids in the maturity of foods. It results to food of a better taste and higher nutritional properties and it can also be stored for a much longer period. Foods such as doengjang, ganjang gochujang and kimchi are some of the foods that represent the Korean tradition of fermenting foods.

Some of the most vital items of Korean traditional fermented foods are doenjang and ganjang. These two foods are basically made from soybeans which are first boiled till cooked then shaped and left to dry as it slowly ferments. They are later put in salted water together with dried chillies and charcoal. The chillies and charcoal help to rid of odour and impurities during fermentation. For optimum fermentation they are left for two to three months. The end solid and liquid products are separated and the liquid is fermented for a further five months or more.

Kimchi is another Korean food gaining popularity all over the world for it anti-carcinogenic properties as well as its rich nutritional values. It’s made up a mixture a chilli powder, fish sauce, spring onion, Korean radish ginger and white cabbage. It is best enjoyed after being fermented for a week, but others prefer the fully fermented kimchi which is fermented for over a year.

The food from Korea also contains meat dishes, pulgogi can qualify for one of the most popular of the Korean meat dishes. It is basically beef that has been sliced thinly and marinated in soy sauce, garlic scallions’, sesame oil, sugar and black pepper. Other meat dishes in Korea are Galbi, Dak Galbi, and Samgyeopsal among others.

The Korean recipes vary from province to province. However, it is important to know that some dishes are popular all over the land. The health benefits that are accrued from the Korean dishes are best known by Koreans. They have low calories, but satisfying foods and thus making Koreans slim and healthy. Koreans are also known for their consumption of sea foods that are simply heart healthy like sushi.