Koreans also frequently consume seaweed, particularly kelp, which is an excellent source of iodine and trace minerals. A soup of beef broth with added kelp and rice is considered an important dish for pregnant women. Sesame oil is the chief oil used in Korean cooking, although meat fats are used for cooking ramen noodles. Wild sesame oil, also called perilla oil, rich in omega-3 fatty acids, is not used for cooking, but consumed by the spoonful as a health food, or mixed with raw egg. On the whole, Korean cuisine is low in fat compared to that of China.
Chinese food is characterized by the stir-fry technique and the use of rich sauces.
The Japanese eat many things raw or deep fried, but most Korean dishes are grilled, or prepared as stews. Red pepper, ginger, garlic, onions, toasted sesame oil and fermented sauces made from legumes or sea food are the principal flavorings used in Korean cuisine. Korean food is spicy, but not overly so. In general, Korea is not a tea-drinking nation. In the old days, the water in China and Japan had to be boiled in order to make it fit to drink - and tea was added to make the hot water palatable.