Korean Food Choice, Preference and Taboo, Avoidance

1886 Words Dec 23rd, 2011 8 Pages
Korean cuisine commonly championed by Koreans, as being a very healthy cuisine, the use of soybeans, many vegetable dishes, herbs with curative and moderate amounts of meats. The main characteristics of Korean diet are high protein, healthy, avoid greasy. It’s known for its spicy flavour and usually with a combination of soy sauce, sesame oil, salt, garlic and ginger to enhance the taste. Due to the farming community in the past, Korea has many varieties of dishes which vary by providence. Traditional Korean meals are usually come with number of side dishes along with rich, almost every meal.
The origin of Korean cuisine can be traced back to early myths and legends that have been passed down, from generation to generation, throughout the
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Using chilies in combination with vegetables resulted in a unique method of food preservation and led to the adoption of kimchi as a Korean staple. There are many variety of kimchi, from the now-common variety, made with Chinese cabbage, to those made with radishes, spring onions and other ingredients. Kimchi can be preserved for a long time and usually make enough to last for the entire winter season. These were stored in traditional Korean mud pots. Kimchi is nutritious and providing vitamin A, thiamine B1, riboflavin B2, calcium, and iron otherwise lacking in the winter diet. Its main benefit though is found in the bacteria lactobacilli, these bacteria help with digestion. Research found South Koreans eat on average of 40 pounds of Kimchi each year.

Rice is another important component in Korean diet. As I had mention, rice has been cultivated as their main stable food since ancient times. It is eaten with almost every meal by Koreans whether is rich or poor. Koreans refer rice, pap as term of full meal, they would not consider as a meal if without rice. Sometime rice cooks with other grains such as barley, chestnuts, sorghum, red beans, or other cereal for added nutrition. The rice eaten in Korea is a medium grain variety similar to that of Japan. Sometime elder Koreans are eaten rice with warm water as they believe it is much healthier and easy for digestion, however it seen less common in younger generation. Apart from the

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