The Science Behind Korean Food

I need to share the science behind Korean food…it really is quite amazing!

As I mentioned in a previous post, side dishes are quite common with Korean food.  Often at a restaurant, they’ll bring about 7 different side dishes for the table to share.  A common side dish is pickles, which seemed a little odd to me, but I love pickles so am not complaining by any means.  During dinner with my Korean co-teacher one evening I realized why there are pickles.  Apparently, pickles produce extra saliva making it easier to swallow sticky, starchy foods like rice and pasta (who would’ve thunk!). 

Then one day during a school lunch, she explained why we had a type of seasoned grass (it looked a little like the top part of green onions).  This particular vegetable raises your body temperature, so it is often served with pork that apparently lowers your body temperature.  (Brilliant!)

And then there’s kimchi!  Kimchi is served with just about every meal (likely I like it…a lot).  It’s basically fermented cabbage or radishes (there are different types).  Because of the fermentation process, it’s rich in probiotics and good bacteria like what your find in yogurt.  Therefore, every meal has a side dish to aid digestion.  Another interesting thing about kimchi…it’s considered the healthiest food on the planet.  And I get to eat it daily!  Check it out:  http://www.health.com/health/article/0,,20410300,00.html

Ode to Kimchi

My food you do help me digest,

And of vitamins you are loaded.

The world has claimed you’re the best.

That’s certainly how I would have voted.

You are a staple at every Korean meal.

Garlic, peppers, vinegar and salt,

High in fiber and low in fat,

Taste and health—what a deal

My taste buds you do assault

More please…make it stat!