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Korean
traditional cuisine is best represented by kimchi (spicy pickled
vegetables) and bulgogi (barbecued beef). Kimchi was developed as
a way of preserving vegetables for long periods, but it has also
been shown to have beneficial effects on the health, such as producing
lactic acid that cleanses the intestines, and helping to prevent
geriatric diseases with its high fiber content. The flavor of Korean
food lies above all in the spices. This is as true of bulgogi as
it is of kimchi. When mixed with Korean spices, even fatty red meat
takes on a delicate flavor unlike the rich meat dishes of the West.
The result, bulgogi, pleases Western as well as Korean palates,
and is popular with visitors to Korea.
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