I’ve found that Korean people generally eat saltier food compared to other nations.
The culture seems to come from having a meal as rice with many other side dishes.
Generally side dishes are made salty (seasoned) enough so that it gives more flavour in your mouth when you bite rice.
This may lead to health concerns involving blood pressure and cardiovascular health.
It’s hard to change the old culture but since we are becoming more individualized due to western influence, it’s possible that we will be able to have our own separate bowls allowing us to add our own desired amount of salt instead of sharing with others at the dining table.
한국인의 하루 나트륨 섭취량은 4831㎎(2011년 기준)이다. 세계보건기구(WHO)가 제시한 권고량 2000㎎의 2배를 훨씬 넘는다.
Korean average day consumption of sodium is 4831mg (in 2011). This is 2 times far more than 2000 mg, recommended by WHO.
I am putting up a photo of the food I made last week!
된장[Duenjang], the paste is made of fermented soy beans. It’s supposedly very good at increasing your immune system and fighting cancer.
It seems as though a lot of fermented food is excellent for fighting cancer, like Kimchi (김치).
You can add any veggies you want but I prefer putting ones of different colours such as red hot peppers, zuchini, carrots, radish, onions etc. I also added tofu, ginger, garlic, black pepper, pork meat and of course the bean paste(3 big spoons).
It is so flavorful and spicy that it gives you so much appetite. Korean people eat stew at almost every meal with rice (you could also eat it with noodles or sliced rice cake).
If you want to try making this dish and wonder about something, please message me 🙂