Korean Diet

For many years, the Koreans have consumed food products which are derived from the field, the sea and the mountain mainly because of the special characteristics of the Korean peninsula. Moreover, the peculiar climate also makes Korean food richer. Korean foods in general are very particular, special, and exotic. Spiciness is considered as one of the most distinguishing characteristic of the Korean food. To enhance different Korean foods, basic seasonings such as wine, vinegar, mustard, sesame, ginger, garlic, bean paste, soy sauce, green onion, red pepper have been combined in many ways.

Korean diet has unique side dishes. Steamed vegetables, cabbage kimchi, fish, broiled beef and bean paste soup are some of the most popular side dishes in Korea. Hanjoungshik is the term used to describe a full course Korean meal, which is composed of steamed short ribs, grilled fish and other vegetable and meat dishes with soup, steamed rich and kimchi.

Kimchi is considered as the most popular food item in Korea. It is a vegetable dish which is seasoned with garlic, pepper, and many other spices. Kimchi is an important part of the Korean diet and a staple dish at every meal. Kimchi is known to be low in fat and rich in vitamins C and A. It also contains lactic acid and is very high in fiber, which aids in making you feel full, thus aids in creating a balanced digestion.

In contrast to a lot of foods in Western countries, Korean foods generally do not contain excessive sugar. Aside from vegetables, rice is the most popular form of carbohydrate in Korea and has no added sugar or gluten.

The Korean diet in general makes use of many vegetables and grains which add protein and fiber from both vegetables (soy sauce, bean paste, bean sprouts and bean curd) and meats. Korean foods are typically low in fat, contain moderate calories and sweet in taste which make them well-balanced and very healthy. The Korean diet is also rapidly evolving and the food industry in Korea is also evolving as fast as the speed of light.