A well known Korean phrase is "Eat healthy and you will stay healthy."
To keep
in a healthy state, no medicine beats a fine-cooked meal.
This belief is well
reflected in Korea's boyangsik food,
which literally means food that invigorates
the body.
The most popular boyangsik foods in Korea are those
that have a
meat-based broth like samgyetang, seolleongtang, and gomtang.
In terms of traditional Asian medicine, boyangsik food replenishes
In terms of traditional Asian medicine, boyangsik food replenishes
the body, helps
circulate energy, and balances the ying and the yang.
Traditionally, boyangsik
was consumed to maintain balance of the body
(especially during the changing
seasons), or to replenish the body in times
of weakness. Nowadays, it is
consumed throughout
the year regardless of the season.
So, try some of the
popular Korean boyangsik foods for
their great taste and healthy benefits
Samgyetang is the most popular boyangsik food and is
consumed year-round. It is
made by boiling
a young chicken stuffed with glutinous rice, ginseng, jujube,
and other ingredients. Its nutritional and caloric value help replenish a
weakened body.
The chicken meat is easily plucked from the bone and
can be
dipped in a salt and pepper mixture,
while the glutinous rice and broth are
equally delicious.
The ginseng and jujube, which are used to add flavor to the
soup,
are very tender as they have been boiled for a long time
Samgyetang is well known to help with maintaining a healthy body temperature
Samgyetang is well known to help with maintaining a healthy body temperature
and as a
result is eaten in the winter to stay warm and in the summer to feel refreshed.
The dish is considered a special treat during sultry summer days
and is often
eaten on the three hottest days of the year,
which are chobok, jungbok, and
malbok, the first,
middle and final of the hottest days of summer, respectively.
Recently, samgyetang dishes are being made with the addition
of new ingredients
like abalone and other nutritious ingredients
- Recommended restaurants
Hwanghu Myungga serves samgyetang in a
traditional royal presentation.
Tosokchon is famous for samgyetang made with 30 medicinal Asian herbs and a variety of grains.
Korea Samgyetang has served a rich flavored samgyetang since the 1960s
Tosokchon is famous for samgyetang made with 30 medicinal Asian herbs and a variety of grains.
Korea Samgyetang has served a rich flavored samgyetang since the 1960s
Seolleongtang is made by simmering parts of the bones, head, meat,
and
entrails of an ox for about 10 hours.
The milky broth is served warm in a bowl
filled with noodles and thin slices
of beef brisket. The hearty yet simple broth
is a familiar dish for many
Koreans and a favorite during the winter season.
The
many hours of simmering results in a broth rich in both amino acids
and calcium,
which aid in digestion and help replenish a weakened body.
It is also good for
the skin because it is high in collagen from the ox bone.
Seolleongtang was
first eaten around 600 years ago during the Joseon dynasty.
The soup was shared
with the commoners following a ceremony led
by the king to appease the gods and
pray for a good harvest.
The widely popular dish is available in restaurants
throughout the nation.
The soup is usually seasoned with some salt and pepper prior to eating.
The soup is usually seasoned with some salt and pepper prior to eating.
The noodles and beef brisket are usually eaten first,
while the rice can be added to the broth or enjoyed separately.
To eat in the
Korean way, add some kimchi or kkakdugi.
- Recommended restaurants
Imun Seolnongtang is the oldest restaurant in
Korea and has served this dish
in the same location for over 100 years.
Gammiok Seolleongtang was selected as a recommended tourism restaurant in Korea.
Sinchon Seolleongtang is a chain restaurant with several locations.
Gammiok Seolleongtang was selected as a recommended tourism restaurant in Korea.
Sinchon Seolleongtang is a chain restaurant with several locations.
Photo Credit: Korea Tourism Association
