Discovering the Secrets of K-Beauty and K-Food with K-Dramas
Today, Korea is renowned for its K-beauty innovations, and the world is increasingly turning its attention to the secrets behind Korean beauty practices. Among these secrets, a significant role is played by everyday Korean foods. Let’s explore these hidden facets of K-beauty and discover how daily cuisine contributes to radiant health and beauty.
Above all, Korean food’s health benefits extend beyond its ingredients and preparation methods. The traditional Korean diet is characterized by a high consumption of vegetables and fermented foods, moderate amounts of lean meats, and minimal use of oils and fats, creating a diet that is not only balanced but also rich in essential nutrients.
The Heart of Korean Food with K-Dramas

Interestingly, K-Dramas such as “Fermentation Family” (also known as “Kimchi Family”) and “Dae Jang Geum” (or “Jewel in the Palace”) delve into the heart of Korean culinary practices, including the fermentation process that is central to Korean cuisine.
“Fermentation Family” tells the story of a family running a kimchi restaurant, where the themes of family, love, and traditional Korean food intertwine. Throughout the drama, there are moments that highlight the importance of fermentation in Korean culture, including the making of kimchi and, by extension, the fermentation process that could relate to making ganjang, gochujang, and doenjang.

“Dae Jang Geum” is a historical drama that explores the life of the first female royal physician of the Joseon Dynasty. The protagonist, Jang-geum, learns the art of traditional Korean medicine and cooking, which includes the preparation of various traditional sauces and dishes. The drama showcases the historical significance of Korean culinary practices, including fermentation, and provides insight into how these practices have been preserved over centuries.
These dramas not only showcase the making and use of these traditional sauces in Korean cuisine but also celebrate the rich cultural heritage and the deep-rooted traditions that these foods represent. They offer viewers a glimpse into the meticulous and time-honored processes involved in creating ganjang, gochujang, and doenjang, highlighting their significance in Korean cuisine and culture.
Healthy Features of Korean Food
One of the hallmark dishes of Korean food, kimchi, is an excellent example of the health benefits associated with fermented foods. Made from fermented cabbage and various spices, kimchi is rich in vitamins A, B, and C, but its most significant benefit may come from the lactobacilli in kimchi, a beneficial bacteria that aids in digestion and may even combat inflammation. Studies published in journals like the “Journal of Medicinal Food” and “World Journal of Gastroenterology” have highlighted kimchi’s potential in reducing obesity, improving gut flora, and preventing aging.
Moreover, the Korean diet includes a variety of sea vegetables, such as seaweed, which are high in iodine, essential for thyroid function, and minerals like calcium and magnesium. These sea vegetables are often served as side dishes or used in soups and salads.
Korean cuisine also emphasizes the consumption of whole, unprocessed foods, which is a key component of its health benefits. Dishes are prepared with minimal processing, ensuring that nutrients are preserved. For example, banchan, a series of small side dishes that accompany a meal, often include a wide variety of vegetables served raw, pickled, or lightly cooked, ensuring a diverse intake of vitamins and minerals.
The practice of consuming meals in the form of banchan also encourages portion control and variety, enabling individuals to consume a wide range of nutrients while avoiding overeating. This aspect of Korean dining culture promotes mindful eating practices and contributes to the overall healthfulness of the cuisine.
In terms of scientific evidence, a study published in the “International Journal of Obesity” found that certain aspects of the Korean diet, particularly the high intake of fermented foods and vegetables, were associated with lower body mass indexes (BMIs) and lower rates of metabolic syndromes among Korean adults.
Furthermore, the Korean meal structure, which often includes a soup or stew at every meal, helps in hydration and satiety. Soups and stews are typically low in calories but high in nutrients, making them an excellent tool for weight management and disease prevention.
In conclusion, the Korean cuisine’s focus on fermented foods, vegetables, lean proteins, and minimal processing, combined with its traditional dining practices, contribute to its recognition as a healthful diet. The growing body of scientific literature supports the health benefits of Korean food, making it an attractive dietary option for those looking to improve their health through nutrition.
Exploring the Health Benefits and Culinary Uses of Traditional Korean Fermented Foods

Korean cuisine is celebrated for its extensive use of fermented foods, which are not only fundamental to its unique flavors but also offer numerous health benefits. Among these fermented staples, doenjang (soybean paste), gochujang (red chili paste), and ganjang (soy sauce) are integral to Korean cooking, each contributing both nutritional value and depth of flavor to a variety of dishes.
Doenjang(된장)
Doenjang is a thick paste made by fermenting boiled soybeans. It is known for its rich, umami flavor and health benefits, including anti-inflammatory properties that can reduce the risk of chronic diseases such as hypertension and diabetes. Doenjang can be used in a variety of ways in Korean cuisine. It is the base for doenjang jjigae, a robust stew combining doenjang with tofu, vegetables, and sometimes seafood or meat. Doenjang can also be used as a marinade for meats or as a savory dipping sauce, enhancing the flavor of vegetables and grilled dishes.
According to a study published in the “Journal of Medicinal Food,” doenjang has anti-inflammatory properties, and its consumption is linked to a reduced risk of chronic diseases such as hypertension and diabetes.
Gochujang (고추장)
Gochujang combines fermented soybeans with chili powder, glutinous rice, and salt to create a spicy, sweet, and tangy paste. Rich in capsaicin, it can boost metabolism and aid in weight loss, while the fermentation process enhances the bioavailability of nutrients. Gochujang is versatile in cooking, often used in dishes like bibimbap, where it adds a spicy kick to a mix of rice, vegetables, and meat. It’s also a key ingredient in marinades and sauces, such as the sauce for tteokbokki, a popular spicy rice cake dish, and can be used to add depth to soups and stews.
A study in the “International Journal of Obesity” highlights the potential of capsaicin for obesity management. Moreover, the fermentation process enhances the bioavailability of nutrients, making gochujang a healthy addition to meals.
Ganjang (간장)
Ganjang, or soy sauce, is made from fermented soybeans and brine, yielding a liquid rich in amino acids, minerals, and vitamins. It acts as an antioxidant and reduces oxidative stress. In Korean cuisine, ganjang is indispensable for seasoning and adding umami to dishes. It’s used in soups, stews, marinades, and sauces, and as a dipping sauce. Ganjang can elevate the taste of bulgogi, a marinated beef dish, and is essential in the preparation of kimchi, providing depth and complexity to the fermentation process.
The health benefits of these fermented products, such as probiotics, vitamins, and minerals, are well-documented in scientific research. The fermentation process not only enriches the flavor profiles of these ingredients but also increases their nutritional value, producing beneficial bacteria that promote gut health, enhance immune function, and contribute to overall well-being.
Studies, such as those reported by the “Journal of the Science of Food and Agriculture,” have shown that soy sauce can act as an antioxidant, reducing oxidative stress in the body.
Incorporating doenjang, gochujang, and ganjang into daily cooking allows for a diet rich in flavors and health benefits. These ingredients showcase the wisdom of traditional Korean culinary practices, emphasizing the importance of fermentation in creating dishes that are both delicious and nutritious. By exploring the various uses of these fermented staples, one can appreciate the depth and complexity they bring to Korean cuisine, as well as their significant contributions to a healthy diet.
Other Stories about K-Food and Drinks
Kim Ji-won Diet : How to be Slim like Kim Ji-won
K-Food and Drinks : “Queen of Tears”
Also read a post about an Actress’s Dramatic Weight Loss for “Marry My Husband“
With years of experience in international aviation, coupled with a background in travel journalism, I offer a wealth of expertise in the field of tourism. As an avid traveler and enthusiast, I am dedicated to sharing my knowledge and insights to help you embark on unforgettable journeys.