Materials

Materials
Materials
Korean Cabbage

The cabbage contains plenty of amino acids, components of protein that contribute to the subtle flavor of cooked cabbage soup. Such sweet flavor mainly results from a special type of amino acid called ‘cystine’ which is an essential source of vitamin C and calcium during winter

Related Function

Vitamin C strengthens the immune system of the body against the flu and helps it to fight diseases. The soft fibers in cabbage is good for constipation. Oriental herbalists call the symptom of sudden fever in internal organs as naewhasangjep. Cabbages that contain plenty of vitamin C are recommended as a cure for such symtom

Radish

Japanese radish has a long, slim, white, hairless root with relatively llittle juice. In comparison, a Chosun radish has a harder root, which contains a lot of juice and nutritional value. Radish, in general, has a sweet flavor since it contains sugars, like glucose. It also tastes spicy due to some organic chemical compounds.

Related Function

The radish skin contains more vitamin C than the inner parts. Therefore, it is more beneficial to consume its skin as well. Radish juice promotes digestion. Therefore, when you eat too much steamed rice or rice cakes, crushed radish juice can be a good digestion formula. Radish has a neutralization effect for acids. Therefore, it is often served along with raw or baked fish dish. Sliced radish preserved in the honey or grain syrup for two or three days makes a great cough syrup

Red Pepper Powder

Dried hot peppers are divided into two types according to the dehydration method : Taeyangcho refers to the ones that were dehydrated under sunlight while Whaguncho refers to the ones that were steamed before being dehydrated. Taeyangcho has more delicate color and flavor. Dried hot pepper contains plenty of vitamins C and A in the form of carotin, and also a variety of inorganic substances, such as calcium and iron. The spicy taste of hot peppers comes from the its core part and thus it should not be trimmed out. The spice made of the mixture of hot pepper and garlic is mainly composed of capsaicin (from the hot pepper) and allicin (from the garlic). The unique flavor of hot pepper seeds results from the substance called Adenin

Related Function

Dried hot peppers should be stored in a cool, dry and dark place For long-term preservation, dried hot peppers can be best stored in ground form with salt. Excessive intake of hot peppers can lead to stomach and liver related diseases.

Garlic

Recently, more attention has been drawn to the components and functions of garlic. Korean food culture is closely related to garlic, a root composed of alliin and scorodose. Alliin is a sulfuric compound that accounts for the unique odor of garlic. It is transformed into allithiamine when combined with Vitamin B1 and allicin which is better absorbed in human organs than alliin. The smell of the garlic has been perceived as a typical odor of Korean people. More importantly, garlic became one of the most basic and indispensable spices in Korean dishes. It promotes urination, kills germs and insects, and strengthens internal organs. In addition, it promotes secretion of digestive fluid and the functioning of neuron system, facilitating blood circulation. Therefore, garlic is widely used for cosmetic purpose and a tonic as well.

Related Function

Garlic removes the unpleasant smell of meat. Alicin allicin contained in the garlic has a calming down effect and prevents nervous breakdown. Garlic and its juice has calming down effect. Fresh garlic has a spicy taste that stimulates bowel movements and prevents constipation.

Ginger

Ginger plays a great role in most Korean dishes. Most of all, it removes pungent odors of other ingredients along with garlic and is also used as a spice. There are two types of gingers: black ginger and white ginger. The spicy taste of ginger comes from the element of gingeron and shogaol. Gingeron, when consumed too much, can cause animals to be paralyzed in their neuron systems. Gingers are also used as herbal medicines. According to oriental herbal formulas, ginger calms upset stomachs. They are also good for stopping coughs and hiccups

Related Function

Ginger warms the stomach. Hot ginger tea is good for stopping vomiting when it results from excessive intake of cold foods. Sweetened sliced ginger is effective for car sickness. Gingers have a cleaning effect and sliced gingers are good served with raw fish. The element of Diataje, an enzyme contained in ginger, softens the texture of meats. Therefore, gingers are often added to raw meat dishes