Dining Out: Korean Cuisine
Restaurant-Specific Strategies
-- By SparkPeople
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A unification of Japanese, Chinese and Mongolian traditions, known for its variety—particularly when it comes to condiments—Korean meals are generally grilled, stir-fried or stewed. Flavors vary among sweet, sour, salty, hot and bitter. Soups, served hot or cold, are often served in natural stone bowls. Some foods can be extremely spicy hot.
Common Ingredients:
Entrees offer lots of seafood, such as fish, clams, oysters, shrimp, crab and squid, beef, pork and chicken. Most dishes are served with buckwheat noodles or rice, and tend to include scallions, sesame seeds, mung beans, carrots, cabbage, radishes, cucumbers, and other vegetables. Meals are seasoned with garlic, sesame oil, soy sauce, ginger and spice pastes, and are generally accompanied by kimchi, an assortment of pickled vegetables.
Hidden Dangers:
- Korean sushi is often cut thicker than the Japanese version, so watch your portions.
- Some dishes are fried.
- Dipping sauces are pretty high in sodium.
Healthy Finds:
- The different kinds of kimchi (pickled vegetables) help you fill up on fewer calories.
- Order Chopchae (sauteed cellophane noodles) with veggies only for healthiest choice.
- Pindaettok (Korean pizza) is made from ground mung beans topped with meat and veggies.
- Miso Soup
- Chongol (strips of beef, sliced veggies and tofu cooked in broth)
- Bibimbop (casserole of rice, meat, seasoned veggies, and egg with red pepper sauce on the side)
- Bulgogi (beef barbecued at your table, wrapped in lettuce with rice and spices)
The Big Tip:
Most dishes come with many condiments, sauces and even ingredients on the side, so you can control what is added to your dish.
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