Dae Young Kwon
Korea Food Research Institute, South Korea
Title: Korean diet (K-diet): Characteristics and historical background
Biography
Biography: Dae Young Kwon
Abstract
Korea has developed a unique food culture connected to its long agricultural history. Recently, interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are insufficient resources and research available on the characteristics and definitions of Korean cuisine. Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue related to the Korean diet (K-diet). The 100 most representative Korean dishes (K-food) were selected by evaluating their role in tradition, culture, and health promotion. Although the K-diet has been widely discussed in regards to raw ingredients, traditional cooking methods and technology, fundamental principles and knowledge is more valuable to preserve the traditional methods and knowledge of Korean foods. K-diet is composed of Bab (cooked-rice) and Kuk, and various Banchan with one serving called bapsang. Kimchi is always served at every meal. The principal aspects of K-diet include proportionally high consumption of vegetables, moderate to high consumption of legumes and fish and low consumption of red meat. Banchan is mostly seasoned with various Jang (fermented soy products), medicinal herbs, and sesame or perilla oil. Korean meals have historically been served with bap (cooked rice), kuk (dishes with broth), kimchi, and banchan (side dishes) on one table to be consumed at the same time. While various cooking methods are used in Korean cuisine, the most representative method is fermentation which enhances both the flavor and preservation of the food. As conventional baking or frying were not common methods, Koreans tended to use fermenting, boiling, blanching, seasoning, and pickling. The process of fermentation enriches food flavors and preserves foods. This talk provides the features of the K-diet, and an introduction to K-food, the traditions and health value of K-diet and K-food. Moreover, it is vital to promote the cultural values of Korea (K-value) by bringing together traditional principles and scientific evidences.