In Korea, food remains a unique attribute of the people’s culture. Korean citizens believe that food has medicinal properties that improve a person’s emotional, psychological, and mental well-being. Korean traditional food includes fermented cabbage, commonly known as kimchi, and soybean paste or doenjang. Korean chili, widely called chili paste, forms an important part of people’s diet. A wide range of vegetables, chili sauces, meat, and sea-foods are evident in Korean cuisine. Most people in this culture do not consume dairy products (Jeon 268). This analysis indicates that traditional Korean soup delivers unique health benefits. Meals are prepared and named as side dishes accompanying kimchi since it is the country’s staple food. At the same time, Korean households might waste a significant amount of food (Islam 410). A detailed examination of food in this culture becomes the best starting point for learning more about the people’s values.
Cultural Aspects Learned
From this exercise, I have learned several aspects about the Korean people and their culture. First, the study has revealed that Koreans identify food as the primary source of favorable health outcomes. The cuisine helps them improve their mental, physical, and psychological abilities, thereby contributing to numerous benefits. Second, food helps most people to practice and share their experiences, values, and traditions (Jeon 270). They usually come together to celebrate and show unity by promoting their cuisine. Such practices have allowed Koreans to develop a unique culture that guides and encourages them to continue pursuing their health and traditional goals.
Third, Koreans add different spices and components to season their foods. Some of the identified ones include garlic, tofu, and plant-based ingredients. This practice makes Korean cuisine healthy and capable of delivering numerous bodily benefits. Five, rice forms the staple source of food in the country’s diet (Jeon 272). The most exciting aspect of this analysis is that the people of Korea have a cuisine that differs from my culture. Specifically, grains, animal products, and potatoes are part of our diet. At the same time, we do not have kimchi or doenjang as these products are not part of our culture. I think it can result from the differences in mentalities and how countries evolved. Moreover, we do not consume much rice and tofu, while for Koreans, these are the major products in their diets. In such a way, Korean food differs from ours because of their culture and peculiarities of historical development. Traditional dishes of my culture are made of other products, and I believe they can be less healthy than Korean ones.
Personal Reflection
From a personal perspective, I strongly believe that Korean cuisine presents an opportunity to learn more about the aspects associated with Asian food culture. The completed exercise has been informative because it has widened my understanding of Koreans. As their cuisine appears to deliver numerous health benefits, I can borrow such a practice to reduce my consumption of junk food (Saxena et al. 271). This observation explains why I am ready to start focusing on foods that have medicinal or healing properties. More people could embrace such a practice since it will guide them to develop healthy bodies. They will be empowered to manage a wide range of conditions, such as obesity and stroke.
I believe that members of different communities can borrow numerous insights from the Koreans and the manner in which they relate to food. From the analysis, I have observed that various ceremonies and festivals are essential to the people of Korea. Consequently, citizens can embrace these initiatives if they want to realize their cultural goals. Based on the acquired ideas, people should begin to plan their diets in accordance with their cultural attributes. In conclusion, the studied notions revolving around cuisine can guide more individuals across the globe to take the issue of food seriously if they are to lead healthy lives.
Works Cited
Islam, Maidul. “Are Students Really Cautious about Food Waste? Korean Students’ Perception and Understanding of Food Waste.” Foods, vol. 9, no. 4, 2020, pp. 410-419.
Jeon, Do Hyun. “A Study on the Relationship between the Korean Wave, Preference and Recognition of Korean Cuisine among Chinese.” Journal of the Korean Society of Food Culture, vol. 34, no. 3, 2019, pp. 268-276.
Saxena, Priyanka, et al. “Food Security, Fruit and Vegetable Intake, and Chronic Conditions among Supplemental Nutrition Assistance Program Education Participants Attending Free Food and Produce Events.” Obesities, vol. 2, no. 3, 2022, pp. 264-275.