Korean Cuisine Korean cuisine blends bold flavors with health-promoting ingredients, centered on fermented foods, vegetables, and lean proteins. Kimchi—spicy fermented cabbage—is a daily staple packed with probiotics, vitamins A and C, and beneficial bacteria that support digestion and immunity. Meals typically include banchan (small side dishes) of seasoned greens, bean sprouts, and seaweed, ensuring high vegetable intake. Main dishes feature grilled fish, tofu, or lean meats like beef (in bulgogi), often marinated in garlic, ginger, and soy sauce instead of heavy creams or butter. Rice provides energy, while gochujang (fermented chili paste) adds depth without excess fat. Fermentation enhances nutrient bioavailability and gut health. Traditional meals are low in sugar and processed ingredients. Though some dishes can be salty, overall dietary patterns correlate with lower obesity and cardiovascular risk. Modern adaptations maintain core principles while reducing sodium. Korean food’s balance of spice, umami, and freshness makes healthy eating vibrant and satisfying—not sacrificial.
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