Explore K-Culture topics and information.
1. OverviewK-FOOD (Korean Food) is a collective term for South Korea's traditional cooking methods and modern food culture. In the past, it was simply referred to as '한식(Hansik)', but with the recent Hallyu wave such as K-pop and K-dramas, it has gained global popularity as a healthy and trendy food, forming its own independent category as 'K-FOOD'.2. Key CharacteristicsAesthetics of Fermentation : The foundation of K-FOOD lies in '발효 식품' such as kimchi, doenjang (soybean paste), gochujang (red chili paste), and soy sauce. These fermented foods, aged over a long time to produce deep flavors, are rich in beneficial lactic acid bacteria and are excellent for boosting immunity.Yaksik-dongwon : Based on the philosophy that "food and medicine share the same root," nutritional balance and health are prioritized alongside taste. A diet centered on seasonal ingredients and vegetables is the reason K-FOOD is called a Health Food worldwide.Balance : It emphasizes visual harmony using the five traditional colors (white, black, red, yellow, and blue) and a nutritional balance of carbohydrates, proteins, fats, and vitamins. A prime example is '비빔밥'.3. Representative DishesKimchi : Korea's soul food and one of the world's top five health foods.Bulgogi & K-BBQ : A unique Korean dining culture that combines sweet and salty seasoned meat with a wrap (ssam) culture.Bibimbap : A nutrient-rich energy food made by mixing various seasoned vegetables, meat, and gochujang.K-Street Food : A trendy category that includes tteokbokki, hot dogs, and even creative desserts like the recent craze '두쫀쿠'.4. Cultural ValueK-FOOD goes beyond the simple act of eating to symbolize sharing and affection (jeong). The culture of sharing a single stew together and generously serving numerous side dishes embodies the warm sense of community of the Korean people.