THE TASTE OF A BETTER LIFE: KOREAN CUISINE – THE MOST REFINED WAY TO SELF-CARE
The secret of the first: the perfect balance
South Korea is proud of its low levels of obesity – only 3.5 percent compared to, for example, from 34.4% in the US. People in Korea credited his healthy diet, because the ordinary Korean food contains 13% less fat than European and American dishes. A distinctive feature of Korean cuisine – its rationality, balance used in the components it: thought through all the way to the color combinations! So, Korean eliminates or drastically restrict the combination of products that can have a negative impact on human health. For example, tomatoes are not used with salt (which promotes the deposition of salts) and sugar. The salads meat combined with a variety of fruits and vegetables, except potatoes, because the combination of potatoes with meat causes obesity and difficult digestion. For this reason, very rare in the diet of Koreans and hot dishes from a potato with the meat. The meat is usually served with steamed vegetables or in a thick, stew-like Korean soups, where juicy chicken or pork complementary vegetables, beans, tofu and soybean paste.
Another important element is the harmony of the Korean table rice – a traditional addition to spicy dishes. Figure eliminates flavor imbalance, as well as playing an important role of the adsorbent, which protects the digestive organs of the undesirable effects of sharp substances and helps to eliminate harmful toxins from the body. Although in most cases the figure serves as a supplement, it is also a full-fledged component of many popular Korean dishes where it interfere with other cereals, tofu and vegetables. For example, one of the most popular Korean dishes is bibimbap, which consists of boiled white rice, vegetable salad, hot pepper paste gochujang, raw eggs or scrambled eggs and thinly sliced pieces of meat (usually beef). All the ingredients are mixed directly before eating. It would seem so simple, but the taste – Yum!
Secret two: excellent exposure
One of the most interesting features of the Korean cuisine is that training is often associated with the fermentation process. Fermentation was often used in the enlightened spiritual practices of ancient Korea to create food that will benefit all people. In the old days, fermented foods such as soy sauce, were an important source of protein for the Koreans, and they remain popular to this day.
Kimchi can be considered the cornerstone of Korean cuisine, and the concept is much broader than what we are accustomed to thinking. In the classic sense of kimchi – is any fermented vegetables. Previously, the lack of fresh vegetables in winter is much more keenly felt, and kimchi was the main source of vitamins for the Koreans in this time of year. Currently, each region has its own special kimchi, reflecting climate change and local traditions. In this case, the word “kimchi” can hide anything: cabbage, radishes, cucumbers, beans, fern, seaweed, mushrooms, soy products, anchovies, herring, shrimp, pork ears – everything that can be fermented and flavor with spicy sauce, garlic and ginger.
Kimchi is among the five best health food in the world! In the same list are Spanish olive oil, Japanese natto, Indian lentils and Greek yogurt. It is interesting to note that four of the five healthy foods prepared by fermentation. The question arises: why food fermentation so good for health? When food is haunting, it stimulates the growth of beneficial bacteria, preventing the growth of bacteria that cause spoilage. The biggest advantage of the presence of fermentation is “useful bacteria” called lactobacilli found in fermented foods, such as Kimchi and yogurt. Kimchi helps to reduce the risk of cancer and lowers cholesterol. Kimchi is very rich despite the low calorie content, and enhances metabolism, contributes to the development of beneficial lactic acid in the body. Daily consumption of kimchi vegetables rich in vitamins, fiber and lactic acid bacteria, according to nutritionists, explains the absence of the Korean problem of excess weight.
Secret three: respect for culture
Careful adherence to the traditions of food as ritual physical and mental saturation, most clearly seen in the study of the imperial table. Korean cuisine itself on the sophistication and complexity may well compete with the French haute cuisine, though in the opinion of the European Area of the Korean emperor looked very simple. However, the emperor meal content has deep ideological meaning. The constant variety Emperor table provides 8 provinces, in turn, within a month are sent to the palace of their best local products. “Duty” province always falls on different times of the year, and the emperor through food over the years of his reign, became acquainted with the culture and the peculiarities of each region to arrive at a deeper understanding of life of all its citizens.
Breakfast Imperial family fed usually at dawn, was very simple: boiled rice with a variety of additives – soy sauce, nuts, sesame seeds, oysters, mushrooms. It takoyzavtrak, according to Korean doctors, provides enough power for the state administration. Emperor Lunch, too, was far from European notions of courtly luxury: 2 kinds of rice, soup, stewed vegetables, 2-3 kinds of kimchi, one meat dish, and about 12 appetizers. Even at ceremonial events courtiers and guests were treated to the emperor is quite simple. The favorite dishes at the court were chogitan (chicken soup with eggs, vegetables, mushrooms, nuts, soy sauce and vinegar) and yaksik (dessert of sticky rice with chestnuts, walnuts, honey, brown sugar and cinnamon).
Secret Four: fun
There is a popular expression, according to which the Japanese “eat with their eyes”, the Chinese – “mouth”, and Koreans – “bellies”. Korean – a sample of the perfect combination of taste and ease of use, and because Koreans can afford to eat their fill. There are a lot and with pleasure – perhaps the best of all the rules of etiquette in Korea. And it is true: a long and healthy life, which gives exquisite Korean food, would have been a burden without happiness to enjoy it in full!
Facts about the benefits of Korean cuisine
- A generous amount of spices such as ginger, garlic, pepper and many other improves metabolism.
- Meat is rarely used. This is most often the beef and chicken. They also use fatty fish and seafood rich in omega-3.
- Reduced risk of cardiovascular disease, as their diet contains less cholesterol and saturated fat.
- Koreans also use healthy cooking methods such as frying, with stirring, grilling, stewing and fermenting.
- Korean food also reduces the risk of cancer.
- Better digestion due to products with high fiber content.
- Healthy skin, internal organs and bones stronger by reducing the amount of preservatives and more dietary isoflavones and other nutrients.