Delicious Korean Ingredients

1/6 Thomas MacDonald
Daikon Radish
This giant of the radish family gives dishes a peppery kick.

Health bonus: Daikon radishes are crammed with vitamin C, a workhorse antioxidant that may slash diabetes risk.

Use it: Peel as you would a carrot, julienne, and toss the strips into a stir-fry.

2/6 Thomas MacDonald
Enoki Mushrooms
These long and slender exotic beauties have a fruity taste.

Health bonus: They're laced with chitin, a cholesterol-lowering carbohydrate.

Use them: Cut enoki away from their base and add them as a fanciful and tasty garnish for salads, chili, noodle dishes, and soups.

3/6 Thomas MacDonald
Sun-dried kelp dispenses a rich sea flavor.

Health bonus: Alginate, a natural fiber in sea kelp, may reduce the body's absorption of fat.

Use it: Soak it for 20 minutes, wrap it around cooked asparagus, and panfry.

4/6 Thomas MacDonald
Ranging in heat from mild to "have mercy," the national dish of Korea is made by fermenting napa cabbage along with salt, chili, ginger, and garlic.

Health bonus: Natural fermentation produces Lactobacillus, which aids in digestion.

Use it: When making tacos, top beef with kimchi and then add other ingredients. You can also use kimchi to gussy up scrambled eggs and rice.

5/6 Thomas MacDonald
Hot Pepper Paste
The thick, fiery sweet-and-sour fermented paste is made from red pepper powder, rice powder, salt, and soybeans.

Health bonus: Korea's most famous condiment has a wealth of capsaicin, a phytochemical that boosts satiety and lowers calorie intake.

Use it: Punch up grilled cheese, wings, quesadillas, scrambled eggs, curries, and roasted vegetables.

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