Nutrition Articles

Dining Out: Korean Cuisine

Restaurant-Specific Strategies


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.
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