No wonder Korean cuisine is so trendy, as the combination of healthy and spicy is simply amazing. What all comes to the table in Korea?

Spicy Superfood

Kimchi and Korean BBQ are not only incredibly delicious but also quite healthy. The secret lies in fermenting, as these prepared foods are essential in this East Asian cuisine. The spicy-sour vegetables produced through natural lactic acid fermentation are a must-have at any Korean meal and are known as a probiotic superfood.

This food also has a healing effect, and for example, soups are not just meals but also medicine. And the way people eat in Korea, namely together at a table with countless small, tasty side dishes that are shared, is important: Because one does not eat just to get full, but also to be happy.

How is kimchi made?

What is simply called Kimchi here is correctly named Baechu Kimchi. For this, napa cabbage is soaked in salty water for several hours and then the leaves are seasoned with garlic, ginger, white radish, red chili flakes, anchovy extract, or shrimp paste. In an airtight container, lactic acid fermentation begins, and the kimchi develops its unique taste and smell.

This fermentation, called Balhyo in Korean, is the typical hallmark of Korean national cuisine. But there is much more to it; more and more East Asian restaurants in Germany serve the popular Korean bowls, consisting of rice, various prepared vegetables, along with the spicy chili paste Gochujang, finely sliced marinated meat or tofu, and a fried egg. Alternatively, one can opt for Korean BBQ: the marinated meat is grilled, then wrapped in a lettuce leaf and dipped in a spicy sauce.

Soulfood guaranteed!