What makes Korean Food unique?
Korea is situated on a fertile peninsula and hence the cuisine is based on a rich variety of vegetables,and meats in addition to rice. Korean food stands out from other cuisines with the many side dishes that are served during meals. A distinguishing feature of a Korean table setting is that all dishes are served at the same time .This unique cuisine derives its flavors and tastes from various combinations of sesame oil, soybean paste, soy sauce, salt, garlic, ginger and, most importantly, chili pepper, which gives it its distinctive spicy taste. In fact, Korea is the largest consumer of garlic, beating out Italy.
How to stay fit with KFood?
A clinical trial conducted by the Ministry of Food, Agriculture, Forestry and Fisheries with the medical school of Cheonbuk National University, confirmed the health benefits of KFood. Although people following a diet based on Korean food such as Bibimbap and Kimbap consumed more carbohydrates, they showed relatively low glycemic index and insulin index proving a lower risk of getting adult diseases. There were clear benefits of Gochujang (red chilli paste), and Doenjang (soybean paste), on obesity. The results showed a decrease in triglycerides, with Gochujang consumption and a decrease of visceral fat with Doenjang consumption.
Korean culinary etiquette
The following information on table manners in Korean culture is from an excerpt of document, written in the 1700s, by Lee Duk Moo: It is best to consume food, immediately after it is presented. This is because the food can lose its heat and cool down. Also, dust can rest on the food if it is not eaten right away. Thus, even if you are busy, try to consume the food right away. A table where the food is not consumed immediately is called a “table without incense”. You should also never let someone wait for you before eating.