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• Korean food was introduced as Koreans’ secret to good health (March 2017, New York Post)

• Kimchi lactobacillus confirmed to have “remedial value for atopy” (April 2010, CNBC News)

• Kimchi was selected as one of the five healthiest foods in the world (March 2006, Health Magazine)

• Korean food was selected as a “model” for food with balanced nutrition (2004, WHO)

• Bibimbap and Bibimguksu (spicy mixed noodles) were selected as the best in-flight meal (1996, 1998, ITCA Mercury Award)

• 김치 유산균 '아토피 치료효과 입증' ('10년 4월, CNBC NEW)

• 세계 5대 건강식 김치 선정('06년 3월, Health Magazine)

• 한식을 영양학적으로 균형잡힌 '모범식'으로 선정('04년 WHO)

•  '비빔밥, '비빔국수' 세계 최고의 기내식 선정('98년, '96년, ITCA Mecury Award)

There is also a nutritional excellence with the mixture of food ingredients. When you think of Korean food, you can think of bibimbap, japchae (glass noodles with sautéed vegetables), sinseollo (royal hotpot), galbi jjim (braised short ribs), and saengseon jjim (steamed fish). The ingredients in these foods are mainly a combination of grains, vegetables, fish, fat and oil. This shows that a characteristic of Korean food is that it is mainly composed of a mixture of animal and plant products.

As a result, if you follow the traditional Korean lifestyle, it is very difficult to eat too much animal products.

음식재료 혼합 측면에서의 영양적 우수성을 들을 수 있습니다. 한국 음식하면 떠오르는 비빔밥, 잡채, 신선로, 갈비찜, 생선찜 등의 음식 재료를 보면 곡류, 채소류, 어육류, 유지류, 등 동물성 식품과 식물성 식품이 혼합되어 있는 특징을 발견 할 수 있습니다.

따라서 한국전통식생활을 하면서 동물성 식품을 지나치게 많이 먹기란 오히려 어렵습니다.

The diet is composed of food with low-calorie carbohydrates and vegetables. As a result, the three nutrients: carbohydrates, protein, and fats, are well balanced in the diet, and various foods have evolved by using fish and marine plants.

Our diet is made up of carbohydrates, protein, and fats. The energy component ratio in each component is 65%, 15%, and 20%, respectively. The recommended ratio for each component is 60~65%, 15~20%, and 20%, respectively. As you can see, the diet meets the recommended ratios of each component. Also, the content of the diet is composed of plant and animal products, and they are divided 80:20, respectively, which is an adequate balance.

식단 구성이 저열량의 탄수화물 및 채식 위주로 되어 있어, 탄수화물, 단백질, 지방 등 3대 영양소가 균형을 이루며 생선 및 해조류를 이용한 다양한 음식이 발달하였습니다.

우리 식단은 탄수화물 : 단백질 : 지방의 에너지 구성 비율이 65% : 15% : 20% 으로 권장비율인 60~65% : 15~20% : 20%에 아주 근접해 있습니다. 또 식사 내용에서도 식물성과 동물성 식품의 비율이 80:20으로 적정하게 구성되어 있습니다.

The starch in cooked rice slowly digests in the body and is absorbed. The consumption of both cooked rice and side dishes decreases a rise in the rate of blood sugar. Also, it makes you feel satisfied, which prevents obesity.

In addition, the table setting for Korean food enables one to consume a balanced diet with a variety of food such as cooked rice, kimchi, sauces, bean products, fish, herbs, meat, and other side dishes.

쌀밥의 전분은 체내에서 서서히 소화, 흡수되며 밥과 반찬을 번갈아 먹게 되므로 혈당 상승이 느리고 포만감을 느끼게 하여 비만을 예방하는 효과가 있습니다.

또한 한식 상차림은 쌀밥과 김치, 장류, 콩제품, 생선, 나물, 고기 등 반찬이 조화롭게 짜여 있어서 다양한 식품 섭취가 가능합니다.

Korean cuisine mainly comprises gui (grilled dishes), and jjim (braised dishes), which are made by a method of poaching and seasoning. This cuisine does not contain a lot of fat because of this method.

Even if some fat is used, it is mostly vegetable oil, which has more unsaturated fatty acids than animal fat, a characteristic that is good for your body.

조리법 자체가 구이, 찜, 데쳐서 무치는 방법 등을 많이 사용하는 담백한 조리법으로 지방을 많이 사용하지 않습니다.

사용하는 지방도 주로 식물성 기름으로 우리 몸에 좋은 불포화지방산의 함량이 동물성 지방에 비하여 상대적으로 많다는 특징을 지니고 있습니다.