2016.07.05 10:08
2016.07.05 11:01
2016.07.05 11:20
http://m.koreatimes.co.kr/phone/news/view.jsp?req_newsidx=150144
Is Korean food healthy?
2016.07.05 15:33
The items of 1, 2, 3 comes as barbecue and so frequently, they get burned black.
The burned fat can be deadly carcinogenic.
I hate any 고기구이s in Korean restaurant.
But it's hard to get rid of the stupid habit.
Koreans think that "갈비구이" and Sojoo are must in treating guests.
I say, "오늘 고기구이 또 할거야? 난 그럼 안가. 미안해. Anyway, thank you."
Then, people probably will say behind my back, "건방진 녀석... 잘난체 하네"
My answer for that is, "Are you trying to kill me with colon cancer?"
For "물냉면", just enjoy the noodles but don't drink the 냉면국물 at the end.
Fight the temptation to do so. But if you really can not resist your desire,
just take a few spoonfuls of the 냉면육수 and then let the bowl go.
2016.07.05 21:52
Thank you, WM, for your thoughtful comment and suggestion.
Koreans certainly need to know that our native food may not be as healthy as we once thought.
As the above article by a foreigner pointed out, most Koreans I believe, are not aware that our favorite Kimchi
is a risk for stomach cancer, and research data supporting the risk apparently had been suppressed
not to be publicized or not to be published by the authority.
From what I know Koreans need to eat more fresh foods and vegetables, not the staled kimchi, pickles, salted foods, etc,
in order to prevent stomach cancer.
2016.07.05 23:38
As you know by now, for the last 2-3 years, "Korean Barbecue" started to become a hot item
and a lot of Caucasian people go to Korean restaurants for it.
They finally learned how to eat and enjoy Korean foods.
And every Korean restaurant 간판 has the word of "Korean Barbecue" in it.
And they enjoy good restaurant business fueled together with cheaper gas price.
They say that restaurant business is in inverse relationship to the gasoline price.
It's a kind of "Catch 22" to blame Korean meat dish at this point in time,
in my wish that all Korean restaurateurs do well with the main stream Americans.
That's where the money should come from.
.
2016.07.06 06:05
http://www.nytimes.com/2016/07/07/upshot/confused-about-quinoa-and-nutrition-so-are-other-americans.html?smid=nytcore-ipad-share&smprod=nytcore-ipad
There are some foods that Americans can’t agree about, like steak. But there are also foods that people simply don’t know about.
2016.07.06 12:58
Dear 운영자 and Dr. 이한중
I am somewhat embarrassed to find out you all are so health-conscious on the food since I am miserably hopeless with total lack of self control whenever I encounter tasty 'Korean food'! To me, no good(?) food, no life! Indeed, I enjoy any kind of food, second to none - probably the only remaining desire/instinct among three, compatible (?) with my age-.
What else could be better than "갈비구이" among Korean foods especially with SoJoo! You kill me, buddy! I never say no for "갈비구이" but rather enthusiastically welcome with no reservation all the times. "물냉면"? Of course, 냉면국물 is essential. Without 냉면국물 to drink to its last drop, there is no such thing like "물냉면" to me, period! Shamefully(?), I will eat first and think about whether it is good or bad later .
Nevertheless, I am NOT a connoisseur nor pretend but simply, I enjoy Korean food so much that I devour till my wife takes my chopsticks away. The problem with me is my uncontrollable appetite whenever I encounter with a good tasty Korean food in particular and my self control evaporates almost instantly.
Although my wife thinks I might have some born defect on my satiety center in my brain to satisfy but unlimited desire to indulge with preference in the quantity/amount to the quality, it is NOT true. I vehemently deny her accusation and insist I know/discriminate a tasty food from dull food. One good example is KimChi!
I was born and raised in Seoul but all the foods I ate at home were prepared by a troop of SIGMOs from my mother's home town, YoungYang next to AnDong, years after years maintaining KyungSangDo food culture including KimChi. However, I slowly learned the food I ate at home is so untasty in comparison to other family's, especially KimChi; during my elementary school days I figured out KyungSangDo food ( I later found KyungSang NamDo is much better!) I grew up with was simply awful!
Naturally I indulged the KimChi of ChollaDo or PyungAnDo origin whenever I visit to my friends' house/family and infrequently my friend's mother saw me enjoying their Kimchi so much that she gave it to me to take home, only to make my mother get embarrassed/upset.
Probably with such background of the food I had to eat while growing, I might have developed unlimited curiosity to the food and always tried the local/indigent food wherever I go. Indeed, I developed an exceptional interests to food history since my younger days and enjoyed the local food wherever I visit from college days from KangWonDo to JeJuDo. I tried everything edible they serve with no hesitation including even giant maggots dug out from Niger river bank as well as monkey brain through my first foreign visit in 1960 to Ghana for World Assembly of Youth as Korean representative during my college days as I wrote in the paper.
For the last two decades in particular, wherever I visit, I always paid extra attention on the background of their native/local food so that I enjoyed double. And, through the food history I learned a lot about different culture/customs among different peoples/races with unique heritage along their migration path. KimChi is one good example!
KimChi Is NOT a Korean genuine food! No sir! Kimchi culture is shared by many Manchurian tribes including Turkic people- we were taught to call DOLGUAL- originated near to Beijing region along the border of Inner Mongolia. Turkish people brought KimChi culture all the way to Anatolia including the earthen jar (KIMCHI DOK) buried underground in winter for the preservation like Koreans do.
Together with their version of MANDOO (Korean ravioli), Turkish people left similar KimChi culture all along their migration course through Central Asia like Afghanistan as well as Uzbekistan/Kyrgyzstan. Same Mandoo is called to Manti by Turks and Afghanis, Mantu by Kyrgys, and Manta by Kazaks I believe - I encourage you to try their version of KimChi and ManDoo when you go to Afghanistan or Turkish restaurant, I bet you would love them-.
Even here in the U.S. we have such diversified food heritage the peoples brought from the (European) continent, not only to Appalachian region or Cajun country but also to Midwest; Polish sauerkraut soup (three different kinds) -Polish version of pickled cabbage- is identical to KimChi Soup/Gook, indeed much better with a variety of genuine polish mini sausages they boiled together.
So enjoy the food not to worry about the health.
As Andrew Zimmern says, when it looks good, eat it!
That is my penny worthy philosophy(?) on the food.
BB Lee
2016.07.06 14:13
Dear BB Lee 선배님;
I really don't know what to say. Now, I got an idea about you.
사실은 본인도 대식가 입니다. 또 뭐든지 가리지 않고 빨리 먹는 사람이지요.
Between you and me, let's not worry about the health consequences before we eat.
In case I see you somewhere, I will make sure to meet you in a nice big multi-cuisine "buffet" restaurant.
Maybe, has it to be on a giant cruise ship ??
That way, I won't be making a major mistake.
2016.07.06 20:50
Dear 운영자
A bit embarrassing but that's the way I go with no regret!
Indeed, that is one of the reasons why my wife flatly refused to join to the cruise ship because she knows I would barely walk out from the ship. ( I have never been at the Cruise ship but heard of the food a lot!)
What can I say, buddy.
BB Lee
Best and Worst Korean Foods
by ANDY BELLATTI | NOVEMBER 04, 2015
A wide variety of fermented offerings make Korean food stand out from the cuisines of its geographical neighbors. The positive health effects of fermented foods are a fairly recent field of study. Yet a growing body of research suggests fermented foods keep our gut bacteria well-fed and in tip-top shape, resulting in improved gastrointestinal health, possible boosts to immune health, and even help with management of certain skin conditions such as eczema.
As with other Asian cuisines like Chinese and Thai food, the main landmines to watch for with Korean food are sauces high in sugar or sodium. These sauces can quickly turn an otherwise healthful dish into the nutritional equivalent of a fast food meal.
Korean food is also quite rich in red meat, which the American Institute for Cancer Research recommends limiting to 18 ounces a week. When eating at a Korean restaurant, try making a filling meal out of three or four vegetable and soy-based side dishes.
Here are, from a health perspective, are the best and worst things you can order at a Korean restaurant.
Five worst Korean dishes:
1. Kalbi/Galbi: These dishes are all made with barbequed beef short ribs. The science on red meat indicates it is best consumed rarely. Certain compounds in red meat, regardless of fat content, are associated with increased risk of colorectal cancer.
2. Samgyupsal: Although samgyupsal is cooked on a grill (healthy!) at your table,
what you are grilling is pork belly meat (unhealthy!).
3. Bulgogi: Red meat shows up again, this time grilled after being marinated in
soy sauce (hello, sodium), sugar, and spices. While it's better than a deep-fried entrée,
there isn't much healthfulness to be found in a dish with beef as its focus.
4. Mulnaengmyeon: This cold noodle soup can pack anywhere from half to
three quarters of the sodium you should have in an entire day.