Korea Traditional Food Healthy Secrets7 Oct 2014
Korea traditional food is one of the healthiest inthe world. The secret is in the cooking techniques and ingredients that pay attention to the balance of nutrients for health.
Cooking techniques are indeed very terjaganya effect on the nutrients contained in afood. In fact, the majority of Korea traditional food prepared in a healthy way, such asboiled, steamed, grilled, sauteed, and so there’s not much use of oil. Not only that, thefood is also made of materials having regard to the balance of nutrition nutritious tohealth.
President of the Institute of Traditional Korean resep pie susu Food Prof Sook-Ja Yoon said Koreatraditional food is very diverse. It is influenced by the four seasons that occurred in the country, the provinces of each region, as well as special dishes for the Kingdom.
However, since ancient times the whole foods always pay attention to the balance ofnutrients. Therefore, food for the people of Korea are not merely rich but alsoefficacious for health.
“To this end, in every traditional dishes we always contains the five elements of color in each serving,” says Prof Ja Yoon in Jakarta not long ago.
Prof. Ja Yoon explains the colors of the five elements is green, red, yellow, white, andBrown. For Green materials are usually derived from vegetables and preserve the health of the stomach is beneficial.
The color red, he continued, it is usually derived from the chilli serves to maintainheart health. Brown color usually comes from fungus-jamuran that serves the kidneysmaintain health. The white color to keep your lungs from the mustard andhorseradish. While the yellow food ingredients to maintain the health of the liver.
High In Fiber
Prof. Ja Yoon said Korea cuisine fame as nutritious healthy food for health made theircuisine is famous throughout the world. Plus more, the taste of the food is deliciousand unique Korea so easily accepted by many people.
One of the very famous food is Kimchi, fermented vegetable hot and kind of made from chicory which spices. Laktobasilus bacteria that play a role in the process offermenting kimchi lactic acid produced by the higher levels of the yogurt. In 2000,bakteriosin-producing lactic acid bacteria of kimchi was named Lactobacillus in Kimchi.
“Kimchi contains high levels of dietary fiber, yet low-calorie, healthy food is believed to be the world. In fact, Kimchi and also the manufacturing process called Gimjang hascrowned as Intangible Cultural Heritage of Humanity by the United NationsEducational, Scientific, and Cultural Organization (UNESCO), “explained
Prof. Ja Yoom.
According to Prof. Ja Yoon, Kimchi with a perfect taste, obtained when fermentation process has been through over the last three weeks in temperatures of 10 degrees Celsius. In addition, he continued, there are also many variations of Kimchi was not only Whole Cabbage Kimchi is spicy and is red and made from mustard. Call it WhiteKimchi offers a taste of the spicy despite not using mustard greens. There are alsovarious Kimchi and made of radishes.
Prof. Ja Yoon said Korea healthy food fame also flourished in resep dadar gulung Indonesia. In fact, as many as 12 restaurants Korea in Jakarta is a former student of Prof. Ja Yoon, who studied in all its institutions.
However, he continued, many of Indonesia’s peoples did not know that not all the food existing in Indonesia Korea is their traditional dishes. Therefore, most modernKorea cuisine is also present in Jakarta or called with K-Food. In fact, K-Food disheswith traditional they are very different.
“For our traditional food usually contains the five elements of color and is very easy to do,” explained him.