Also popular is a light broth boiled from highly seasoned dried anchovies. The herbs and spices which give Korean meals such a delicious flavor also carry medicinal properties. Mugworts, aralia shoots, sowthistle, and shepherd's purse are eaten in the meal to help cool or warm the head and body. Additionally, kimchi is a valuable source of vitamin C. Korean food, whether a spicy hot kimchi or a mild dish of cold naengmyon, is characteristic of Korean tradition. The long and thorough preparation makes the taste completely fill a dish, through the broth cooking and fermentation.
Korean food is in a class by itself.
Article by J. Washam of the Sigma Institute. The Sigma Institute . All rights reserved.