Bulgogi, bibimbap, kimchi… Often low in calories and using a lot of vegetables, Korean dishes are enjoying growing success. Korean cuisine, which has evolved over millennia, is characterized by the belief that good nutrition is the best medicine. In the past, for Koreans, food was more than a meal or just a means of nourishment, it was considered a medicine that had the power to prevent or cure disease! According to these beliefs, the body is only healthy if yin and yang, and the five elements are in balance. It is for this reason that a traditional Korean table includes dishes or garnishes of five colors:green, red, yellow, white and black. An ancestral philosophy that fits perfectly with the contemporary international campaign of "5 fruits and vegetables a day"... Today we introduce you to 5 flagship products of this cuisine, with the help of the AT Center, a promotional organization Korean food products.
Prepared by macerating mainly pickled Chinese cabbage with white radishes, vegetables, fish brine, chili powder and various seasonings, kimchi varies according to the vegetables used. There are over 200 varieties! Present in everyday Korean meals, kimchi is served as an accompaniment to cooked rice, but it is also often used as a culinary ingredient (kimchi stew, kimchi fried rice, kimchi pancake…). It is reputed to be beneficial for health, especially for the prevention of cancer.
Doenjang is a fermented soybean paste. It is usually used in the preparation of doenjang soup or stew. It can be eaten with vegetables or as a seasoning. It is rich in flavonoids, vitamins, minerals and phytoestrogens and has the same anticancer properties as kimchi.
Gochujang (chilli paste) is a fermented condiment made from red chilli, soybeans, glutinous rice flour and wheat germ. Very rich in protein, iron, vitamin B2 and carotene, it enhances stews, soups, fried foods, salads, grilled meats and namuls (seasoned vegetables). It is one of the three main Korean condiments along with doenjang and ganjang (soy sauce) and is used to add a spicy taste, which is very popular among Koreans.
A product made from porphyra (a variety of seaweed that grows in Asia off the coast of Korea) dried and seasoned with sesame oil, salt and soy sauce, gim is an ideal addition to a balanced diet. It contains many minerals, vitamins A and C, very few calories and no gluten, cholesterol, chemicals, artificial colors or preservatives. Usually served cold cut into bite-sized slices, it is eaten wrapped around a rice ball. It is also an essential ingredient in Gimbap (cooked rice and gim-wrapped vegetables) and Bibimbap (mixture of stir-fried rice and vegetables), or a condiment in many Korean dishes and soups.
Considered a universal remedy, ginseng is a special medicinal plant rich in intoxicating saponins which are an excellent anti-stress and anti-fatigue agent. Excellent in terms of components and effectiveness, Korean ginseng also helps strengthen the immune system, improve sexual function and prevent cancer. It is eaten raw or cooked in dishes, and there are several types of ginseng-based food products:concentrated extract, infusion, candied with honey, alcohol, candy, etc.
