Samgye-tang

 (Korea Ginseng Chicken Soup)

 

 Summer Energy-boosting Dish

The hottest days in Korea are from early July to end August. 

This period is called ‘sambok deowi,’ or ‘the heat wave of sambok.’

 ‘Sambok’ refers to the hottest days in Korea according to the lunar calendar

 and is further broken down into: 

chobok, the beginning period; 

jungbok, the middle; 

 malbok, the tail end of the summertime heat.

 

Since Samgye-tang  includes nutritious ingredients,

 it is well known for its restorative properties. 

The dish is prepared by choosing a young chicken 

and stuffing it with garlic, rice, jujube, ginger, licorice root, and other herbs. 

The ingredients are then boiled together and served up in a delicious broth. 

Some restaurants even offer variations of the traditional samgye-tang, 

allowing you to add different ingredients according to your personal taste. 

One bowl of Samgye-tang is typically priced 

somewhere between 10,000 and 13,000 won.

 

Fusion-style Samgye-tang has been gaining popularity 

with more and more restaurants cashing in on the trend. 

At fusion-style Samgye-tang restaurants, 

you’ll be able to find new additions to this classic dish

 ranging from abalone and wild ginseng to perilla seed powder or even green tea. Fusion Samgye-tang is a bit more expensive than regular samgye-tang 

and can cost anywhere from 15,000 to 30,000 won, 

depending on the ingredients. 

If you don’t mind paying a little more, 

fusion-style Samgye-tang is a great way to reenergize and experience 

a new take on a classic Korean dish.

 

There are two main schools of thought in Korea 

when it comes to summer foods. 

Many Koreans eat cool dishes (chilled noodles, etc.) to try and cool off, 

but there are also many people that eat hot foods full of nutrition to combat fatigue. This idea of ‘Yi Yeol Chi Yeol’ (fighting heat with heat) is derived 

from the principles of traditional Korean medicine. 

Originally, the term was used to refer to a medical treatment for curing colds 

in which a feverish patient’s body was kept as warm as possible 

in order to release the heat from the body. 

Considering the spirit of ‘Yi Yeol Chi Yeol,’  how about fighting heat with heat 

and rejuvenate yourself this summer 

by indulging in a big bowl of Samgye-tang?

 

Bibimbap

 

Korea’s No.1 Traditional Healthy Dish

Bibimbap, a bowl of rice mixed with meat and assorted vegetables, is one of the all 

time favorite meals of the Korean people, regardless of age or generation. Its popularity 

has also grown internationally with the spread of hallyu, or "Korean wave”. Even some 

Hollywood celebrities have praised its nutritional value and talked about how it has 

helped them maintain a healthy diet.

 

What’s more,  Bibimbap can easily be prepared for vegetarians as well! Restaurants 

with various versions of the dish have been popping up in different parts of the world, 

and these creative adjustments to the dish give it an added visual appeal and taste, 

making them well-received by international customers. Thanks to its gaining popularity, 

Bibimbap is now being intensively studied for menu development and researched for 

its nutritional benefits. 

 

A Global Recognized Healthy Food, Bibimbap

 

One might argue that Bibimbap is a type of fast food, in the sense that it is all eaten together after being tossed and stirred thoroughly. However, it is, in fact, the very opposite. Unlike most fast foods, Bibimbap contains many beneficial ingredients including both vegetables and meat. This also represents Korean’s long-held belief in harmony, created by oseak (the five cardinal colors of traditional Korean art).

 

On top of its aesthetically pleasing appearance, Bibimbap appeals to all the senses through its textures, smells, and rich taste. The dish also provides the option of cooling it off before eating or having it served in a hot dish to maintain the high temperature. You may have seen a photo of Bibimbap carefully prepared on a golden yugi (Korean brassware) or the heavy-duty dolsot (stone pot). This expresses a chef’s careful calculation in considering a customer, making sure it is enjoyed thoroughly until the last bite. Considering these characteristics unique to Bibimbap, one can easily see that it is a thoroughly prepared meal that will not only aid your health, but also heal your mind.

 

                                             Bibimbap Festival

A festival celebrating Bibimbap is hosted in Jeonju every year. The festival offers a variety of food performances, along with the events such as mixing a gigantic bowl of bibimbap that can feed hundreds!

 

 

 

Regional Bibimbap

 

 

* Jeonju Bibimbap

                            Jeonju Bibimbap, the most recognized Bibimbap of all 

 

Jeonju Bibimbap is uniquely prepared with an assortment of colors of namul (vegetable side dishes), and is regarded as the most representative example of Bibimbap. Fried beef and thin garnish strips of cooked egg whites and yolks can be a good alternative to yukhoe (beef tartare) and egg yolk. The broth from a beef brisket is used to cook the rice, and is garnished with the tartare and egg pair on top, a signature feature of Jeonju Bibimbap. It tastes even better with hot pepper paste mixed in with fried beef called yak-gochu-jang, the specialty of Jeonju, as well as bean sprout soup or beef radish soup.

 

 

* Andong Bibimbap

Heot-jesatbap is a combination of the words of hoet, meaning “fake,” and jesabap, referring to the meal that was served during ancestral rites. Confucian scholars in Andong, Jinju, and Deagu used to have this jesabap even when there was no ritual service, which is how its name became heot-jesatbap, inferring that it was a “fake” ritual meal. Andong is best known for its scrumptious heot-jesatbap, which is typically made with namul, jeon (coated and pan-fried fish and vegetables) and guk (soup) from the table for ritual services.

 

Usually three different colors of namul are served on the top of the rice. Since jesabap is served in remembrance of one’s ancestors, the main spices of Korean cuisine, such as spring onion, garlic and red pepper powder, are not used. Also, the ritual dish is served with a variety of jeon and sanjeok (skewers) made with dombaegi (“shark meat” in the local language), mackerel, and beef. Unlike other bibimbap traditions, diners may adjust the flavor of individual servings by adding soy sauce, sesame oil and its seeds, instead of red pepper paste. It tastes even better with tang-guk (beef and radish soup), a soup flavored with dried sea cucumber, octopus, seaweed, and sliced radish, all of which are diced into pieces and thrown into a clear broth.

 

 

▪ Tongyeong Bibimbap

 

Tongyeong, a coastal community, has an abundance of fresh seafood, making it the best feature of Tongyeong Bibimbap. Namul and vegetables are served on steamed rice and then mixed with shrimp, clams, and mussels blanched in boiling water and seasoned with sauce. If this process is too cumbersome for you, you can throw all the namul and vegetables in a pan and fry them in a rich seafood broth. This dish goes perfectly with clams and tofu soup. Tongyeong is also known for sea squirt bibimbap.

 

 

▪ Jinju Bibimbap

Jinju Bibimbap is a unique local food of Jinju in Gyeongsangnam-do. It is served with vegetables including cooked fern brakes and bean sprouts on top of steamed rice. Then, minced beef and jang-guk (clear soybean soup) is mixed in a bowl and served after being garnished with cheongpo (mung bean jelly), yukhoe, and red pepper sauce. Yukhoe is the symbol of Jinju bibimbap, but the cooked beef version is also served. Yukhoe-Bibimbap can be commonly found on the menu of restaurants in Jinju, which trace back to the 1920s, when Seoul and Jinju emerged as active markets in the cattle trade.

 

Kimchi, Korea's Greatest Food

 

Kimchi is the most famous traditional food and icon that well-represents Korea itself, as it accompanies almost every meal served in the country. The name of the dish also differs depending on the main ingredient used, where cabbage, radish or cucumber most often play the main role. In addition, there are many variations in recipes and forms, offering the fun of tasting different textures and flavors from all across the nation. In addition, kimchi is gaining more attention nowadays worldwide due to its enormous nutritional value, becoming an international wellbeing food not just limited to Korea.

 

 

Origin of Kimchi

 

For as long as humans have been harvesting crops, they have enjoyed the nutritional elements of vegetables. In order to preserve the vegetables to enjoy during the cold winter time when cultivation was practically impossible, people soon developed a storage method known as pickling in which vegetables were fermented. Rich in vitamins and minerals, Kimchi was introduced in Korea around the 7th century.

 

It is presumed that beginning from the 12th century, several spices and seasonings began to gain popularity in Korea. The exact date when hot pepper powder was first added remains unknown, but it was finally used as one of the major ingredients for making Kimchi in the 18th century. In fact, the very same Kimchi we know today has retained the same qualities and cooking preparations that have prevailed ever since it was first introduced.

 

 

Nutritional Value of Kimchi

 

Eating Kimchi is highly recommended because of its nutritional values! Thanks to the fermentation process, Kimchi is abundant of vitamins and minerals. It also contains lactic acid bacteria, a bacterium that not only helps with digestion and combats harmful bacteria, but also helps prevent the growth of cancer. It was also featured in "Health", a famous health magazine, as one of the top five healthiest foods in the world.

 

 

Types of Kimchi

 

Since Kimchi is so nutritious in many ways and consumed throughout the entire year, it is often referred to as a staple food. This explains why you can find Kimchi in all households throughout Korea. Regions, temperatures and other environmental conditions have led to the creation of more than 100 different kinds of Kimchi. Read on to learn more about various kinds of Kimchi.

Baechu Kimchi

The most popular Kimchi enjoyed by most Koreans. It is made with a whole salted cabbage (uncut) mixed with hot pepper powder, garlic, fish sauce and other spices, which is then left for fermenting. This particular Kimchi varies by region, with the southern part of the country known for its saltier, spicier, and juicier flavors.

 

Kkakdugi: Diced Radish Kimchi

 

 

The basic ingredients used for fermenting are similar to that of baechu Kimchi, with the exception that radishes are used in this particular case. Although radishes are available all year-round, winter radishes are sweeter and firmer, a top reason why many preserved side dishes are made of radishes.

 

Nabak kimchi: Water Kimchi

 

This is a less spicy version of Kimchi with both cabbages and radishes combined. Using a great deal of kimchi stock, it tastes sweeter than other types of Kimchi due to the addition of sliced fruits such as apple and pear.

 

Yeolmu kimchi: Young Summer Radish Kimchi

 

 

Although they are thin and small, young summer radishes are one of the most common vegetables for Kimchi during the spring and summer season. Prepared with or without the fermentation process, Yeolmu-Kimchi is the most popular food eaten on a hot summer day.

 

Oi Sobagi: Cucumber Kimchi

 

 

This Kimchi is preferred during spring and hot summer days, as the crunchy texture and juiciness of cucumbers create a refreshing variation to Kimchi.

 

 

 

Where to Buy

 

The Gimjang in Korea, making of Kimchi in big quantity for the winter, is a significant household event taking place annually all across the nation and the taste of the Kimchi varys by family and region. 

Recently, however, the number of households still practicing Gimjang has been decreasing, with many preferring to consume ready-made Kimchi instead. 

Reacting to this consumer behavior, more and more supermarkets, and even convenience stores are stocking large quantities of Kimchi in their inventory. For the convenience of visitors and travelers coming to Korea, duty free shops located in major international airports and seaports also have airtight sealed Kimchi products available. 

The efficacy of Kimchi (Korea's No. 1 Food)

The below articles are sourced from Kimchi Museum, which keeps various kinds and

types of Kimchi informations and records available throughout Korea.

Antibacterial activity

 

Kimchi has antimicrobial action by fermentation. Lactic acid bacteria that occur during 

the fermentation process not only add sour taste but also inhibit the action of other 

harmful bacteria at the end of the fermentation to prevent abnormal fermentation and 

inhibit pathogens.

Diet effect

 

In rats, Kimchi - fed rats showed a similar weight loss effect to that of normal rats when fed high fat diet. Most of the ingredients such as capsaicin, hot pepper powder, alicin in garlic, camphorol, ginger, and welsh onion showed the effect of diet, especially when kimchi is cooked moderately.

Atopic dermatitis relieving effect

 

The researchers at Samsung Medical Center and Chung-Dae University Hospital reported that the lactobacillus lactamase CJLP133 Lactobacillus, the 133th isolate of 3500 lactic acid bacteria isolated from kimchi, was effective in relieving atopic dermatitis in 2012 (pediatric allergy immunology) Proved.

 

According to the study, 83 children aged between 1 and 13 years who were diagnosed with atopic dermatitis were more likely to have atopic dermatitis relief compared to children who did not take CJLP133 for 12 weeks (n = 44) Showed a clear difference.

The children who took CJLP133 showed a decrease in the severity score from 27.6 to 20.4 after 12 weeks of treatment, according to a comparative analysis using SCORAD (SCORAD, Atopic Dermatitis).

 

Atop score of 26 points or more is severe in atopic severity index evaluated by Samsung Medical Center. However, as a result of taking it, it can be seen that it has improved considerably by less than 25 points which is classified as mild.

 

In addition, CJ CheilJedang developed the world's first health functional food with skin itching improvement function as Lactobacillus planta CJLP133 lactic acid bacteria isolated from Kimchi. The product has been certified by the Food and Drug Administration as a product that improves skin itching and has no side effects or resistance, unlike pharmaceuticals.

Prevention of enteritis and colitis of fibrinous fiber

 

Vegetables, which are raw materials for kimchi, contain a large amount of fiber, preventing constipation and preventing diseases such as enteritis and colitis.

 

Suitability of lactic acid bacteria (lactic acid bacteria)

 

The main ingredients used in kimchi commonly have a lot of water and other nutrients, but the lactic acid bacteria prevent the propagation of harmful bacteria in the intestines, promote the secretion of protease pepsin in the stomach and normalize distribution of intestinal microorganisms to help the dressing. Kimchi, which is a representative fermented food in Korea, increases lactic acid bacteria (lactic acid bacteria) as it ages and lowers acidity of intestines like yogurt, so as to suppress the growth of harmful bacteria. Generally, pH of PH4.6 ~ 4.2, acidity of 0.6 ~ 0.8 is good, and the content of vitamin C is the highest.

 

Prevention of acid poisoning

 

Kimchi is an alkaline food source that prevents acid poisoning caused by acidification of blood when overdosing meat or acid foods.

 

Adult Disease Prevention

It also helps prevent adult diseases, and is effective in preventing cancer in obesity, hypertension, diabetes, and digestive system.

Anti-arteriosclerosis and antioxidant, anti-aging (skin aging suppression) function

 

According to recent research results, the consumption of kimchi decreased the amount of cholesterol in the blood and it had the activity of decomposing fibrin and it was found to be effective in preventing arteriosclerosis. In rats, Kimchi intake also decreased liver lipid concentration. In addition, kimchi has an antioxidative effect by active ingredients such as vitamin C, beta -carotin, phenolic compound, and chlorophyll, so that it inhibits aging and particularly inhibits skin aging. Kimchi had antioxidant activity and showed difference according to the progress of fermentation.

Anticancer effect

 

Vegetables such as cabbage, which are used as main ingredients of kimchi, have a preventive effect on colon cancer, and garlic has an effect of preventing stomach cancer. Garlic is used as a spice for almost all kinds of food in Korea, and it is an important ingredient indispensable for kimchi in particular. People tend to be reluctant to eat because of the strong and pungent smell and taste of garlic. However, since the anticancer effect of garlic has recently been discovered, various foods using garlic are emerging as health foods.

 

Activation effect of sanitary napkins

 

Red pepper powder, which is the main ingredient of Kimchi, contains a component called  Capsaisin, which promotes the secretion of gastric juice and helps digestion. It also has antioxidant activity because it contains a lot of vitamins A and C. In addition, scorchinin contained in garlic has the effect of enhancing stamina, and the aricin component has the effect of stimulating the absorption of vitamin B 1 and activating the physiological saline. Also, the gingerol contained in ginger has good effects on the promotion of food and blood circulation.

<Source: Kimchi Museum (www.kimchimuseum.com)>.