www.hansik.org/en/index.do?acode=header_language

• Korean food is beautiful and delicious and it also has many significant nutritional properties.

• K-food also has an excellence in nutrition with the mixture of food ingredients.

• It also mainly is compromised with a mixture between animal products and plant products.

^(Some foods are Bibimbap, Japchae (glass noodles with sautéed vegetables), Sinseollo (Royal Hot Pot), Galbi jjim (Braised Short Ribs), and Saengseon jjim (Fish Steamed Dish).

• Korean Food also consists mainly of gui (grilled dishes), and jjim (braised dishes), which are made by a method of poaching and seasoning.

• Mostly vegetable oil is used because it has more unsaturated fatty acids than animal fat, which is a characteristic that is good for your body.

• In addition to Korean food the table setting of Korean Food enables one to consume a balanced diet of a variety of food such as: cooked rice, kimchi, sauces, bean products, and other side dishes.

• However, the Korean food diet comprises cooked rice mixed with grains, soup, kimchi, and side dishes. This type of diet is considered superior in preventing arteriosclerosis, resulting from obesity, high blood pressure, and cancer.

• Also, in 2008, the Ministry of Food, Agriculture, Forestry and Fisheries conducted a clinical trial, with the medical school of Cheonbuk National University, on the ‘excellence of Korean Food and traditional food.’ With this trial it confirmed that people eating Korean food with more carbohydrates, they showed relatively low glycemic index and insulin index proving a lower risk of getting adult diseases.