Fact and Fiction About The Korean Diet
Did you know that most Americans have some misconceptions about Korean food? It’s a good idea that these circulating ideas be put to rest by really digging into good research and understanding the Korean psyche about food. Here are some of those myths.
That Koreans eat a lot of meat. This idea may come from most Korean restaurant reviews in the US. Americans who go to Korean restaurants tend to order dishes heavy on meat, like bulgogi. Actually, the real Korean diet is meat-lite; meat is not the focus, it’s rice. This holds true for beef, in particular. Beef is not expensive in America and Americans are heavy-beef eaters. Eating beef is not something done all the time in Korea; it’s more like monthly.
That Korean food is too spicy. Not all Korean food is spicy. Thai, Indian, Mexican, and even some American dishes are spicier. Kimchi can be hot when it’s young, but it mellows with age. The chilies used in Korean dishes, though, have a delayed heat. Americans talk about the spicy cabbage and Koreans say that Americans don’t eat Korean because it’s too spicy may have to be put to rest once and for all.
That Kimchi is rotten cabbage. There’s a significant difference between rotten and fermentation. Fermented foods, like kimchi, have beneficial bacteria and actually help digestion. Many American foods are fermented and they love them – such as cheese, wine, beer, sauerkraut, breads, yogurt. They are not referred to as rotten. Some good food may smell repulsive at first, and after some tries can turn addictive.
That soy sauce is the most common sauce in Korea. In Korea’s national cuisine, there are many sauces and soy is just one among them.
Try Korean Food at Seoul Hot Pot
Now that you’ve read just a few myths about Korean cuisine, it’s your turn to try Korean food! Come visit us at Seoul Hot Pot this week!