Basic Info about Korean Food K-Food

Driving force of Korean life, Rice

Rice is the most basic staple food for korean. we often use the expression "rice power" because we eat rice. Learn more about korean Rice.

Driving force of Korean life, Rice

Rice is the most basic staple food for korean. we often use the expression “rice power” because we eat rice. Learn more about korean Rice.

The basics of Korean food, Driving force of Korean life, Rice.

Driving force of Korean life, Rice
Driving force of Korean life, Rice

Rice is the most basic staple food of our food, boiled and cooked putting grains like rice, barley, and brown rice with pouring water into the pot.
Not only is the recipe simple, but it also has the advantage of being watery, easy to eat, good to absorb digestion, and good to mix with other ingredients.

we often use the expression “rice power” because we eat rice, which is probably caused by a culture that values rice.

Rice, the nutritional side

Driving force of Korean life, Rice
Driving force of Korean life, Rice

The other grains that serve as a source of rice are said to be nutritionally well-balanced, including protein, fat, vitamins and minerals.

Rice is especially high in sweetened water and protein and has a third less fat than flour, which is effective in preventing obesity.

And the peptide in rice inhibits blood pressure rise and rice contain powerful sulfide agents such as vitamins E, folic acid and tocotrienol, which suppress cell aging.

Also, since rice eats the grains as it is, it needs to be chewed for a long time, so it stimulates the frontal lobe to improve the brain.

Another interesting fact is that carnivores are strong, but less endurance, and herbivores are weak, but they endure hunger for a long time.

The problem of endurance is related to the length of the intestines, and if you eat a lot of rice and vegetables, the small intestine is about 80 centimeters longer than those who eat mostly meat, so it is considered to have good endurance.

Some say that children’s endurance problems these days are due to their eating habits, which eat more meat and bread than rice.

Endless world of rice

Driving force of Korean life, rice and mixed rice
rice and mixed rice

Rice is mostly made of only one kind of rice. However, depending on the type of grain used, it is sometimes called barley rice, soybeansrice , and jobap(rice).

In addition, there are potato rice, bean sprouts, radish rice, and oyster rice that are made with seasonal ingredients when cooking rice.

Different flavors of rice are made depending on whether the ingredients such as bamboo or lotus leaf are used when cooking rice.

There are many kinds of rice, but we’ll take a look at some of them.

rice and mixed rice

Driving force of Korean life, rice and mixed rice
Driving force of Korean life, rice and mixed rice

White rice, which is the softest, tastes good, and digestible, is the basis of Korean food.

The taste of rice may vary depending on the thickness of the pot or firewood, or depending on the amount of water that is used, it may become too thick or watery.

Besides, brown rice, which is the same as the original grain, is popular as a healthy food because it contains many important nutritional ingredients.

Mixed rice with other grains such as beans and red beans is also recognized as a nutritious food with both health and taste.

bean sprouts Rice

bean sprouts Rice
bean sprouts Rice

Soybean sprout rice is a native dish of Chungcheong-do.

Bean sprouts with seasonings and spread them under a pot, and put rice on top of them to make rice.

Interestingly, it is said to be tasteless when cooked with bean sprouts on top of rice because they taste smelly and the moisture of bean sprouts is missing.

Gukbap

Gukbap
Gukbap

Gukbap(rice soup) is a dish that put rice into the soup.

When you eat, sometimes you eat rice separately and then put it into the soup.

Some people might ask if it’s a Gukbap.

Gukbap is served with rice in soup from the time when it is cooked and served, not when it is added at the dining table.

It has been said that gukbap is served when a lot of people to eat, or in cold weather to make rice hotter.

It is a food that is sold more often in restaurants than in real homes, and it is a very simple dish for ordinary people.

It is said that there was a specialized restaurant in Seoul, which was popular around the end of the Joseon Dynasty, and that people who came out to shop for lunch were used a lot for their lunch

Dolsotbap

Dolsotbap
Dolsotbap

Dolsotbap is rice that is made to serve a valued person with a sincere heart.

The rice is made by putting rice in a stone pot and putting it on top of chestnuts, ginkgo nut, shiitake mushrooms, beans, and vegetables.

It was said that the royal court cooked the king and queen’s rice in a small stone pot.

In addition, ordinary houses usually make it for their precious guests.

There are two ways to enjoy dolsotbap.

First, if you take the rice out and pour water into the dolsot, the rice will blow when you finished rice.

It’s also good to eat with salty salted fish or pickled vegetables.

Second, mix it with seasoned soy sauce.

They cook rice with seafood, mushrooms, pine mushrooms, oysters, etc like bean sprouts rice.

Daetongbap, lotus leafbob, Heotjesabap

Have you ever heard of a local dish? It’s a local food that’s often made in a certain area.

Daetongbap, lotus leaf rice, and Heotjesabap are such kinds.

First, Daetongbap(bamboo rice) is rice that is steamed after putting rice, black beans, chestnuts, jujubes, etc. in a bamboo bowl and making a lid with hanji.

It is a native dish of Damyang, South Jeolla Province, where the largest number of bamboo trees are growing in Korea.

Bamboo serves to cool down our body’s heat, which helps us strengthen our energy.

Daetongbap(bamboo rice)
Daetongbap(bamboo rice)

Lotus leaf rice is a local dish in Gimje, North Jeolla Province.

It is rice that is steamed after cutting lotus leaves and putting rice and various grains in it.

In fact, lotus leaves are known to be the food of the perennial youth and long life.

We are said to be the food originally enjoyed by the monks at the temple.

It is said that lotus leaf rice has the effect of relieving fatigue and stabilizing the mind.

 Lotus leaf rice
Lotus leaf rice

Heotjesabap is a kind of bibimbap eaten in Andong, Gyeongsangbuk-do, but it is called ‘Hut’ jesatbap because it is prepared as if it were a real rite.

It means “fake jesatbap.” It started with a kind of culture of sharing ritual food after the ritual, but now it has become a local product.

Heotjesabap
Heotjesabap

Kimbab and bow of rice served with toppings, kimchi fried rice

It’s a kind of rice that has been produced according to the changing times.

First of all, gimbap was a favorite dish for students’ picnic lunch boxes in the 1960s and 1970s, and since then, the current form of gimbap has become popular.

Spinach, pickled radish, carrots, eggs and beef are generally rolled out, but the ingredients are available in a variety of applications.

It is an attractive food with different names depending on the ingredients used, such as cheese kimbap, tuna kimbap, and kimchi kimbap.

 Kimbab
Kimbab

Bowl of rice served with toppings and kimchi fried rice is a dish made for busy modern people without having to prepare side dishes.

It looks similar to Set Menu of Rice Served with Topping in Japan, and kimchi fried rice is a dish that has been stir-fried kimchi and rice, which can be easily solved for busy modern people, and has a good taste.

kimchi fried rice
kimchi fried rice

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