Korean food is designed to produce a healthy balance in your body, so throw away your prescriptions and start with a ‘hot’ energy ginger tea, or cool your fever by eating a poached Korean pear. The average Korean consumes about 18kg of Kimchi each year, it’s full of probiotics, vitamin A and C and antioxidants, so it’s no surprise why this Korean food has cult status.
A Korean meal revolves around a main dish and many side dishes, rice, vegetables and meats and the all-essential kimchi, a dinner without kimchi is considered incomplete. Soups & jjigae (stews) are a main staple and usually considered part of the main course and often served in the same earthenware pot it was cooked in.
Jjigae has many varities and often named according to their main ingredient, Soonduboo Jjigae made with tofu, Doenjang Jjigae made with soybean paste and Kimchi Jjigae. Eaten alongside many side dishes, Jjigae is usually served in a communal dish.
Banchan (panchan) Side dishes are usually vegetarian with an assortment of pickles, steamed & marinated vegetables, tofu, seasoned eggs, pancakes, mung beans, radish and more. A king would have been served at least 100, dinner with future in-laws 7-10 and turn your nose at any restaurant to dares only serve 2 or 3.
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