Since ancient times, Korean cuisine has been utilised to maintain the body's balance and has a long list of health advantages. Typically, people think of food and medicine as being interchangeable. According to the idea that eating well is the foundation of good health, medical treatment should be undertaken if no improvement is noted after first trying to treat all illnesses with diet. These meals contain the five elements of fire, wood, water, metal, and earth, which work together to balance the body's energies. Korean cuisine is known for being both incredibly tasty and nutritious. They have changed over time in numerous ways as a result of the Korean peninsula's inhabitants' culture, geography, and traditions. The Koreans have perfected fermented foods that boost metabolism in order to keep the body warm and healthy. The foundation of Korean cuisine has been sound nutrition. Koreans don't consume food until they are satisfied. When people are ill, they try to recover with food first, then turn to using medicines if these techniques are ineffective. Foods are made and consumed to be healthy, healthy food is consumed to prevent diseases, and those who get sick aim to recover with food first. Due to their long history of discovering foods that are therapeutic, Koreans have amassed vast knowledge. Here, we present some Korean foods that encourage healthy digestion and gut bacteria.
Radish: Koreans enjoy eating radish not only for the flavour but also for its many health advantages. Diastase, amylase, and esterase are a few of the digestive enzymes it contains that aid in digestion. So this explains why Koreans enjoy eating radish salad or pickles with Korean barbecue.
Sticky Rice: In Korean cuisine, sticky rice, sweet rice, or glutinous rice are frequently used in desserts, rice balls, and multigrain rice (japgokbap). However, Koreans also hold the view that sticky rice or sticky rice cakes (chapssal tteok), which aid in coating the stomach and healing ulcers, are better for digestion. Because glutinous rice contains a larger ratio of amylopectin to amylose than short-grain white rice, it is simpler to digest. Due to its high glycemic index, glutinous rice is not recommended for diabetics or anyone following a low-carbohydrate diet.
Ginger: In Korea, ginger is well-known as a food that warms and awakens the stomach, causing it to create more digestive enzymes. Making a large batch of ginger tea—not the bag variety—by simmering three to four large ginger slices in a pot for at least 30 minutes may help you have better digestion. Try drinking a hot cup of this tea after each meal if you have difficulties digesting food. Additionally, ginger is believed to have antibacterial properties, particularly when consumed fresh or cold. According to popular belief, Japanese people eat raw fish with fresh ginger to help kill any bacteria that might be present. Additionally, it is well-known in Western medicine for its anti-nausea qualities, regardless of the cause of the nausea, which may be caused by chemotherapy, morning sickness, or seasickness.
Maesil: Records from the Three Kingdom period show that Maesil, or Green Plums, have been dried + smoked and utilised in traditional Korean medicine for thousands of years (Samguk Sidae). However, according to the Royal Physicians' Dongui Bogam (16th-century book of medicine), omae is "known to end vomiting and dysentery, hangovers and aid the liver in better digestion." Maesil are exceptionally high in citric acid compared to other fruits, which aids the body in eliminating lactic acid and hastening the rate of recovery. The fact that Maesil Cha is offered at the conclusion of a meal and that it unquestionably aids in digestion is due to the citric acid's promotion of saliva and digestive enzyme release. Many Koreans consume it to relieve indigestion following a meal.
Garlic Chives: Again, garlic chives are a warming food that are also used in Korean medicine to treat stomach problems like diarrhoea, particularly the kind that follows a bad indigestion, and to prevent the common cold. Additionally, the liver is supposed to benefit from it. Because it aids in toxin removal, chives are known as a "liver vegetable" in Dongui Bogam. Old historical medical writings claim that it can also treat diabetes. Allicin, an organosulfur compound, is produced by chives, a member of the Allium family. This antioxidant captures free radicals and stops additional cellular harm from happening.
