K-FOOD: Combining Flavor, Health, and Nature

Yun Jin-ah · Korean Culture and Information Service (South Korea)

2015 සැප් · Korean Culture පොත 9 · 길잡이미디어

මෙම ඉ-පොත ගැන

 In addition to being delicious,Korean food is also healthy and natural, making it perfectly suited for the global culinary trends of health consciousness, slow food, and environmental sensitivity. At first, people are attracted to Korean food because of its distinctive taste, but they later come to love it for its health benefits. Korean food is based on the philosophy that one’s food should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases.

Chapter 1 K-Food in the World

K-Food: A New Global Food Trend

Non-Koreans Share Korean Cuisine with the World

Fine Dining Korean Restaurants Around the World

and Star Korean Chefs

Chapter 2 K-Food, a Harmony of Taste, Health, and Nature

Nutritional Balance in the Korean Diet

Nutritional Value and Health Benefits of Korean Ingredients

Leading Ingredients, Seasonings, and Cooking Techniques

Chapter 3 Nine of the Most Popular K-Foods

Kimchi (baek-kimchi, Kimchi-bokkeum-bap, kimchi-Jeon)

Bibimbap: Mixed Rice with Meat and Assorted Vegetables

Bulgogi: Marinated Meat Cooked on the Grill

Bossam: Napa Wraps with Pork

Japchae: Stir-fried Glass Noodles and Vegetables

Haemul-PaJeon: Seafood and Green Onion Pancake

Makgeolli: Korean Traditional Rice Wine

Samgye-tang: Ginseng Chicken Soup

Tteok-bokki (Gungjung-Tteok-bokki)

Chapter 4 Six Easy Tips for Korean Cooking

Tip 1. Kimchi-based Dishes

Tip 2. Creations with Korean Flavors

Tip 3. Bulgogi Seasoning and Various Meat Dishes

Tip 4. Korean Dishes for K-pop Parties

Tip 5. Korean Soybean Dishes for Vegetarians

Tip 6. Side Dishes - Not spicy, Healthy and Easy!

A wide variety of plates and bowls are used to set a table with Hansik, or Korean food. Bap (cooked rice), and a bowl of soup made from either meat and vegetables or fish, are set in front of the diner. A large pot or bowl of stew is placed at the center of the table, while various banchan (side dishes) are neatly arranged on the table. All of these dishes are set together, and the harmony created by the vegetable dishes and meat dishes seasoned with fermented sauces which have been made over a long period of time with care, is what makes Hansik uniquely Korean.

Despite this uniqueness and the variety of food that is offered, the only Korean foods that were familiar to non-Koreans were the simple Bulgogi or “Korean barbeque.” However, things have changed in recent years, and Korean food is now being recognized as a source for new and exciting culinary dishes. The reason for this is simple. People today are becoming increasingly conscious about their health, and the food that is offered is being tailored to suit these needs. Many are looking for organic or natural foods, “slow foods” and food that will help their overall well-being, and Korean cuisine meets all those requirements. Moreover, it is tasty.

කර්තෘ පිළිබඳ

 Yun is a former reporter for the food magazine Cookand. She graduated from Kyung Hee University with a bachelor’s in Korean Language and Literature. She has been active as a food columnist for many media outlets such as KBS Radio, TBN (Traffic Broadcasting Network) and Cookand . Her book Eumsik Iyagi (A Story of Food), published by Sallim Books, was chosen as the best food-related book of 2008 by The Dong-A Ilbo . Critics praised her book for its simple yet fun storytelling and its extensive and useful information.