Dip into Ssamjang
Korean ssamjang is a thick, spicy paste used as a condiment in Korean lettuce wraps, or ssambap. Ssamjang is the fusion of two ingredients at the heart of Korean cuisine – fermented soy bean paste (doenjang), and spicy Korean red pepper paste (gochujang).
This salty, spicy ssamjang sauce is the perfect accompaniment to authentic Korean lettuce wraps. Tear off a few crispy lettuce leaves.
Fill them with rice, meat or vegetables and thinly sliced spring onions tossed in Korean red pepper powder. Roll the lettuce wrap and dip into the ssamjang paste.
Note: You can buy ssamjang and other Korean products from our Souq Brand Store – click to visit KBrandShop In Souq
Time to Ramyeon
Noodles another staple in the Korean cuisine, although you can find a variety of noodle based dishes including Japchae glass noodles, Jajang Myeon black bean noodles and Memil guksu, buckwheat noodles, but none have won the hearts of Koreans like ramyeon.
Ramyeon’s popularity is due in part to the fact that it is simple to make and quick to eat. It is also inexpensive, making it an ideal lunch, dinner or after-a-night-on-the-town snack for businessmen and budget-conscious students.
Typically eaten with kimchi (everyone’s favourite), it can be made with a variety of vegetable toppings like bean sprouts, mushrooms, or spring onions, or with an egg or shrimp for added nutrition.
Note: You can buy Ramyeon and other Korean products from our Souq Brand Store – click to visit KBrandShop In Souq
The reddish fermented cabbage (and sometimes radish) dish made with a mix of garlic, salt, vinegar, chilli peppers, and other spices is the Korea’s gift to the world. Kimchi is a part of the staple diet served at every meal, eaten just as it is or mixed with rice or noodles. Fun Fact: There are currently more than 200 variations of Kimchi available.
Why try it: Kimchi, apart from being tangy & delectable, is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods. This good bacteria helps with digestion. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene.
Is Gochujang Good for You?
Gochujang, or red chili paste, is a fermented condiment that is frequently used in Korean cuisine. It is known for its distinct flavor, which is equal parts sweet, savory and spicy.
This spicy paste is common in many types of Korean food, and for good reason.
Besides bringing a unique flavor to the table, it is also jam-packed with health benefits. It’s good for your heart and waistline, can help stabilize blood sugar levels, and is even rich in antioxidants.
Plus, it can be used in many different dishes, from roasted vegetables to marinated meats, and can be conveniently purchased or made right from the comfort of your own kitchen.
Thanks to its increasing popularity, though, it isn’t usually too hard to find. In fact, it is often available at many grocery stores as well as specialty Asian stores and online retailers.
Go healthy! Go Korean!
Korean food is well-known globally for being spicy, flavourful and delicious. But did you know that Korean cuisine also offers numerous health benefits?
Here are a few of the expected health benefits:
– Lower risks for cardiovascular diseases like hypertension as well as neurological illnesses like strokes and dementia
– Lower risks for certain types of cancer because of the anti-carcinogenic properties of vegetables
– Stronger internal organs especially the liver and the kidneys
– Stronger bones due to the presence of isoflavones in beans and mushrooms
– Healthier skin since there are lesser amounts of preservatives
Adopting a Korean diet could help improve your health, help you lose weight, prevent lifestyle diseases and improve your general well being.
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.