On The Streets of Korea!
South Korea is the land of mouthwatering delicacies and super-affordable street food, that can be found at markets, subway stations and pojangmacha’ – street carts along popular areas. Myeong-dong is the number one tourist destination in Seoul, lined with almost every major Korean beauty shops, department stores and of course, food. People from all around the world make it a point to pay visit to this spot, just for the love of the delicious K-Food cuisine! Let’s take a look at some of the most popular dishes you can find. Korean Egg-Toast, Hotteok (Sweet Korean Pancake), Gyeran-Bbang (Egg-Bread) and Goon Mandu (Pan Friend Dumplings) are just a few examples of the variety available for foodies!
Winter is Coming
We are heading towards the winter season of the year, and with that we are always on the lookout for warm soups to get us through the day. Soups are a staple part of any Korean meal, and are usually consumed in conjunction with the main course. However, if you’re feeling a little under the weather, it doesn’t hurt to fix yourself a bowl of guk, common word used to describe soup-based dishes in Korea. Kimchi Kongnamul Guk (Soybean Sprout Soup with Kimchi), Miyeok Guk (Beef Seaweed Soup), Dak Gamtong (Korean Chicken Soup), Seolleongtang (Beef Bone Soup) are a few delicious options you can try during the cold season!
K-Food, colourful & complete.
Korea is synonymous to colourful and vibrant. Korean dishes incorporate all five cardinal colours corresponding to vital organs of the body. Let’s take a look at what each stands for.
Red – The color from the bean paste is meant to represent your heart.
Yellow – The yolk from the egg, or any other yellow ingredient are used to represent the stomach.
Green – Green vegetables or similar items are stand for the liver.
Black – Black or very dark items like mushrooms or soy sauce are representative of the kidneys.
White – Steamed rice and other white ingredients represent the lungs.
Korea - The Land of the Fit & Healthy.
One of the most common ingredients used in conjunction with other Korean spices, are vegetables. As we all know, veggies are packed with multiple nutrients essential in the maintenance of good health. In addition to the components used in the dish, their cooking tools, techniques and technologies used for preparation of food are all popularly recognized by fitness and health enthusiasts. Grilling, stir-frying and fermenting are the most popular ways to cook a traditional Korean dish. Mouthwatering dishes like Bulgogi, Bibimbap and Ddukbokki, to name a few, are all Korean delicacies adapting the above mentioned styles of food preparation.
Benefits of Seaweed Snacks!
We often find ourselves promising not to fall into the tracks of unhealthy eating habits. And then, that afternoon arrives where we crave for some salty crispy chips and all plans go down the drain. For many such afternoons, give Roasted Seaweed Snacks a try. Not only do they taste delicious, but come with heaps of beneficial nutrients and minerals. They are roasted and come with a variety of seasonings. The cocktail of nutrients, includes high levels of vitamins A and C, and calcium. Seaweed is also one of the only natural, non-animal sources of vitamin B-12, which is essential for many cognitive and bodily functions. Let’s get going and replace our cabinets with healthy Korean Seaweed snacks!
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.