Korean diet: Characteristics and historical background

Sargassum polycystum extract attenuates oxidative stress on diabetic rats

“…King and kinsfolk of the imperial drank for their fitness and health and this benefit related to their polyphenol [17]. The polyphenol of brown seaweed have been studied their activity as hypoglycemic and antioxidant agent [4,[9][10][11][12][13][14][15][16].…”

Korean traditional fermented fish products: jeotgal

“…Jeotgal was a very brilliant process to maximize the use of seafood in ancient to avoid deterioration. Namely Q8 , jeotgal is processed by conversion of the deterioration, resulting in a unique flavor and a preserved food product [1,17]. Jeotgal has been an important condiment in kimchi and not only as condiment, but also as dipping sauce for broiled pig's feet (jokbal), blood/noodle sausage (sundae).…”

“…Jeotgal has been an important condiment in kimchi and not only as condiment, but also as dipping sauce for broiled pig's feet (jokbal), blood/noodle sausage (sundae). Jeotgal has also been added as seasoning to substitute salt or soy sauce in Korean style stews, chigae [1], and kuk and tang [43]. Saeujeot (shrimp jeot) is the most commonly used salt substitutive seasoning [17].…”

“…Much of the food technology development in food products has been motivated by the desire to preserve food in good condition for future consumption [1]. Each country has developed unique ways of preserving food, especially meat and fish.…”

“…Dujang, a representative type of jang in Korea, has been discussed previously in this journal [4]. At present times, the variation in yukjang (肉醬) such as this was limited, although jang-jorim, beef salted in soy sauce, was widely enjoyed, [1,5]. The most preferred type of salted and fermented food in Korea is eojang (魚醬), which is made with salted fish and is referred to as jeotgal.…”