In South Korea, the level and rate of increase in fat intake have remained very low, whereas vegetable intake has been high and fruit intake has increased greatly.
South Korea also has a relatively low prevalence of obesity compared with other Asian countries.
The traditional Korean diet is a low-fat and high vegetable diet. Therefore, the government and nutrition specialists have been initiating numerous efforts to advertise and teach the public that the traditional diet is a healthy diet. They are also working on revival of the traditional diet using an approach that is acceptable to contemporary Koreans. The continued low level total fat in the overall diet and the high intake of fruits and vegetables bode well for South Korea.
(* Research Institute of Food and Nutritional Sciences, Yonsei University, 134 Shinchon-dong Sodaemoon-gu, Seoul 120-749, South Korea – Public Health Nutrition/ Volume 5/ Issue 1a/ February 2002*)
The various Korean sauces made from ingredients such as ganjang (soy sauce), gochujang (chilli paste), gochu (chilli powder), sesame oil, minced garlic, finely chopped spring onions and ginger.
Korea has four distinct seasons; spring, summer, autumn and winter. Korean food reflects what each season has to offer. Each of the dishes is infused with the colours, smells, textures and flavours of the seasons, and reflects the wisdom of the people who discovered theses tastes.
I believe there is nothing that can represent a country's culture better than its food!