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​Korean Cuisine

Korean food is very tasty and spicy. Furthermore, it is very good for health. Level of obese people in Korea is only 3.5%. Koreans believe that their health depends on their traditional diet. In Korean food contains 13% less fat than American and European dishes.

Korean Cuisine

Benefits of the Korean Cuisine

  • Generous use of spices in the food, such as garlic, ginger, pepper that increase metabolism.
  • Koreans rarely use meat (beef, chicken) . They often use seafood and fatty fish rich in omega-3.
  • Korean diet contains a small percentage of saturated fat and cholesterol, reducing the risk of cardiovascular disease.
  • In cooking healthy Koreans use methods such as grilling, stewing, fermentation, roasting with stirring.
  • Korean diet reduces the risk of cancer.
  • Eating large amounts of food with high fiber content improves digestion.
  • Preservatives in Korean food are reduced with increased the presence of isoflavones and other minerals, nutrients that promote healthy skin, bones and internal organs.

Korean National Dish Kimchi and the Benefits of the Fermentation

One of the interesting features of Korean cuisine is the preparation associated with the process of fermentation. In ancient Korea fermentation method is often used in spiritual practices for cooking, useful for all people. Since the ancient times, an important source of protein for the Koreans became soy sauce. It remains popular today.

Food prepared on the basis of the fermentation process, useful in that it stimulates the growth of beneficial bacteria and suppresses the propagation of disease. The biggest advantage is the presence of lactobacillus fermentation (beneficial bacteria) found in enzymatic products, such as yogurt and kimchi. Furthermore, kimchi helps to reduce the risk of cancer and blood cholesterol. This dish is very tasty, despite the low calorie. It contributes to the development of beneficial microflora in the stomach, intestines and speeds up the body's metabolism.

Korean cuisine would not be complete without the traditional dish kimchi. So-called fermented vegetable dish. It has long been in the winter kimchi was the main source of vitamins for the Koreans. Today different regions have their own recipes for kimchi, reflecting local traditions and climate change. Traditionally, kimchi is made from cabbage, fermented pickles, chili peppers, ginger, garlic along with other components.

One of the reasons for international recognition of Korean cuisine is its healthy nature. As taste and appearance of Korean dishes is quite appetizing as well.

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MTEC 2019 (eng.-com)