Benefits and history of Kimchi

Since the human beings began cultivation, they enjoyed eating vegetables which are rich in vitamins and minerals. However, due to the cold winter, there need to be some kind of preservation method and that is pickling. kimchi is a kind of pickled vegetable that is fermented through lactic acid at low temperature for preservation. It started being developed from 7th century and now it is a food which all Koreans enjoys to eat and becoming popular worldwide.

Many people think of the use of hot red pepper powder when they hear about Kimchi, but at first it was just salted vegetables. In the 18th century, hot red pepper became one of the major spices used for Kimchi and with the introduction of Baechu (Chinese cabbage) in the 19th century, people are now seeing the type of Kimchi that we know today. As you know there are only few fermented vegetable food worldwide, and there are several possible reasons why Kimchi was developed. First, Korean people’s main industry was agriculture, so that vegetables were popular for them. In addition, Koreans had prominent technology for slating fish, which was usually used as a seasoning and introduction of Baechu was suitable for making Kimchi.

There are many characteristics and beneficial effects of Kimchi. It develops a unique taste that differs from ingredients and condiments, and it becomes more palatable as it ferments. This fermentation is caused by bacteria which are contained in the ingredients of Kimchi and it is controlled by the temperature and the amount of salt. In the late period of this process, an enzyme decomposes pectin and as a result, it softens Kimchi fiber. When this process goes well and properly matured, Kimchi has a good taste, but it is easily acidified when it is left in high temperature and it becomes inedible in two days.

Due to the beneficial effects of Kimchi, it is still widely eaten by people and becoming a popular worldwide food. It has antibacterial effect, prevents acid toxicosis, and prevents the development of disease such as obesity and cancer. Moreover, it can help the recovery, delays the aging process, promote digestion and strengthen the immune system. Kimchi is also a food full of nutrition. By eating it, it keeps the balance of nutrition and it is low calorie and good for our body. It provides lots of vitamins and calcium instead of providing calorie.

Currently, Kimchi is being paid attention by Japan and many other countries worldwide. It is because of these characteristics and beneficial effects. People are now recognizing Kimchi not just as a simple food but as a healthy food.

Korean Dolsot Bibimbap: Tastier than the Sum of its Parts

If you’ve never tried dolsot bibimbap, you’ve been missing out on one of the tastiest dishes in Korean cuisine.  Heck… in any cuisine.  While it sounds pretty simple on paper (as you’ll see as you read on), in reality the combination of ingredients used to make this dish makes for something surprising, wonderful… and remarkably healthy.

So, what sets dolsot bibimbap apart from plain old Korean bibimbap?  Simply put, it’s the temperature. Regular bibimbap consists of warm or cold rice served up in a bowl and covered with assorted seasoned veggies (called namul), meat, a fried egg, and a wonderful chili sauce (called gochujang).  Dolsot bibimbap is just… well… hotter. Doesn’t sound like it would make a big difference, right?

But it does. Simply serving a bibimbap in a hot bowl (this is called a dolsot –hence the name) takes an already-wonderful Korean dish to a mind-boggling level of deliciousness.  The dolsot is heated approximately to the level of the molten lava, and the inside is covered with sesame or olive oil before the warmed rice is added.  The rice touching the bowl gets crisp and fried and, well… indescribably delicious.  This almost-burnt rice is called nurungi, and is so wonderful that they actually sell it on its own as a snack in Korean grocery stores.

Eating a Korean Dolsot Bibimbap

When you make a dolsot bibimbap (or order one at your favorite Korean restaurant), it comes out sizzling, smelling wonderful, and very pretty.  But it won’t stay pretty for long– because you’ve got to add plenty of gochujang chili sauce and mix it all up into a tasty homogenized mess before eating.  A raw egg is generally floating up on top of the rest of the ingredients, bright and gooey and a little strange-looking.  But don’t worry– the bazillion degree heat of the dolsot will cook the egg as you mix, making it creamy and delicious.

What’s in Your Dolsot Bibimbap?

While all dolsot bibimbaps are similar in concept, the ingredients can vary widely.  Like regular Korean bibimbap, this dish was originally considered a good way to use up leftover rice and vegetables.  So while you’re probably not using leftovers at home (or eating them in a Korean restaurant), almost any ingredient can be tossed into your dolsot bibimbap.  And it’ll all taste good– that much I can promise you.

Though you can toss just about anything into your bibimbap, some of the most popular Korean ingredients you’ll find in them are:

* Rice or a multi-grain rice mixture.
* Sesame or olive oil.
* Assorted raw, blanched, or cooked and seasoned veggies.  These include carrots, squash, soybean sprouts, red cabbage, mushrooms (generally shitaki), burdock root, fern stems (called gosari), and others.
* Fried ginkgo nuts.
* Meat (generally beef), or Korean bulgogi, a meat mix made with wine, garlic, onion, and pineapple, among other things — so delicious!
* Egg (generally raw, though it can be fried first).
* Toasted sesame seeds.
* Gochujang sauce (sometimes spelled Kochujang).  This sauce is both sweet and spicy, but generally not too spicy.  Use it generously.

You’ll find a wide combination of these and more ingredients in a dolsot bibimbap.  And even if the idea of eating that many vegetables doesn’t excite your inner glutton… don’t listen to him.  All veggies or no, dolsot bibimbap is a Korean delicacy you won’t want to miss out on.

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