Traditional Korean food has always been created with the philosophy that food is medicine and has been used to keep the body in balance for hundreds of years. It’s the idea that good health starts with the food that you put in your body. Throughout history, when you were sick, you would first try to heal through food before attempting any medicinal treatments. In the development of Korean medicine, this philosophy has been a guide as they have developed medicine throughout the years.
Because food was seen as a source of nourishment and healing, many Korean dishes were used as a way to provide medicine and keep people healthy, even through harsh conditions. At every meal, there were several banchan or side dishes of fermented vegetables, rice, soups or stews, and grilled meats to hit all the elements of a healthy meal. Along with the many ingredients, spices, herbs, and sauces used in Korean cooking also contributed to the foods being among the healthiest.
The earliest mention of Korean foods used as medicines was found in the Donguibogam, which means “a priceless book of medicines.” The Donguibogam is similar to an encyclopedia of remedies used in the Joseon Dynasty in the 17th century. It consisted of 25 volumes that explored different ailments and the herbs, medicines, and food that could be used to treat and prevent diseases. These volumes are still widely regarded and used today.
The Role of Kimchi in Health and Other Remedies
One of the other factors that contributed to the role of food as medicine is the popularity of kimchi in the Korean diet. The traditional Korean dish is traditionally made with fermented cabbage and a variety of spices. It can be mixed with other vegetables; today, hundreds of varieties of kimchi are used in Korean cuisine. Kimchi is served as a side dish or added to dishes and stews to boost the flavor.
Kimchi and other fermented foods used in Korean cuisine offer many health benefits. Fermentation boosts the presence of healthy bacteria, also known as probiotics, that play a vital role in gut health. Probiotics contribute to a healthy heart, improve mental health, and can prevent cancer.
Many other Korean foods offer health benefits and are used to treat and prevent diseases even today in modern society.
Samgyetang – Soup has always been a cultural staple in Korea. This hearty chicken soup is made with chicken, ginseng, rice, and broth. The ginseng in the soup is rich in antioxidants, prevents inflammation, boosts the immune system, and is said to help clear the mind.
Gochujang – Gochujang is a spice used in many Korean dishes made from soybean paste. The paste is full of vitamins and nutrients that help boost your metabolism, manage your blood sugar levels, and prevents heart disease.
Yuja – Yuja is a citrus fruit likely created as a hybrid of lemon and mandarin. Vitamin C and antioxidants are used to fight the cold and flu during the winter.
In Korea, medicine is still primarily focused on improving health and preventing and treating diseases through food before modern medical treatment.