Korean cuisine is famous for its variety of dishes, flavors, and ingredients. But did you know that some of the most common foods in Korean cuisine are also superfoods? Superfoods are foods that have high nutritional value and health benefits, such as antioxidants, vitamins, minerals, and probiotics. They can help prevent diseases, boost immunity, improve digestion, and enhance overall well-being.

In this article, we will introduce you to 8 Korean superfoods and how to include them in your diet. Whether you are a fan of Korean food or not, you will surely find something that suits your taste and needs.

1. Kimchi
Kimchi is the most famous and iconic Korean dish. It is made of fermented cabbage and other vegetables, seasoned with chili pepper, garlic, ginger, and salt. Kimchi is sour, spicy, crunchy, and refreshing. It is served as a side dish with almost every meal, but it can also be used as an ingredient in soups, stews, pancakes, and fried rice.

Kimchi is a superfood because it contains lactobacillus, a probiotic that helps with digestion and immunity. It also has vitamins A, B, and C, as well as calcium, iron, and fiber. Kimchi can lower cholesterol, prevent infections, and fight inflammation. Some studies have even suggested that kimchi can reduce the risk of cancer and obesity.

To eat kimchi, you can simply enjoy it as it is, or pair it with rice, noodles, or meat. You can also try making kimchi jjigae (kimchi stew), kimchi bokkeumbap (kimchi fried rice), or kimchi jeon (kimchi pancake).

2. Gochujang
Gochujang is a red chili paste that is used as a condiment and a marinade in Korean cuisine. It is made of chili powder, glutinous rice, fermented soybeans, and salt. Gochujang is sweet, spicy, savory, and rich. It adds a depth of flavor and a kick of heat to any dish.

Gochujang is a superfood because it contains capsaicin, a compound that stimulates metabolism, reduces appetite, and relieves pain. It also has antioxidants, vitamin C, and iron. Gochujang can boost immunity, lower blood pressure, and improve blood circulation.

To eat gochujang, you can use it as a dipping sauce for meat, vegetables, or dumplings. You can also mix it with other ingredients to make sauces, dressings, or soups. Some of the most popular dishes that use gochujang are bibimbap (mixed rice with vegetables and meat), tteokbokki (spicy rice cakes), and dakgalbi (spicy chicken stir-fry).

3. Doenjang
Doenjang is a fermented soybean paste that is similar to miso, but more salty and pungent. It is made of soybeans, salt, and water, and aged for several months. Doenjang is earthy, nutty, and umami. It is used as a seasoning and a soup base in Korean cuisine.

Doenjang is a superfood because it contains isoflavones, phytoestrogens that can balance hormones, prevent osteoporosis, and lower the risk of breast cancer. It also has protein, fiber, and minerals. Doenjang can detoxify the body, lower cholesterol, and regulate blood sugar.

To eat doenjang, you can make doenjang jjigae (soybean paste stew), a hearty and comforting dish that is often eaten with rice. You can also use doenjang as a dipping sauce for raw or cooked vegetables, such as cucumbers, carrots, or lettuce. Another way to enjoy doenjang is to spread it on toast or crackers, or mix it with honey or sugar for a sweet and savory snack.

4. Seaweed
Seaweed is a type of algae that grows in the sea. There are many kinds of seaweed, such as kelp, wakame, nori, and dulse. Seaweed is green, brown, or red, and has a mild, salty, and oceanic flavor. It is eaten raw, dried, roasted, or cooked in Korean cuisine.

Seaweed is a superfood because it contains iodine, a mineral that is essential for thyroid function and metabolism. It also has calcium, magnesium, iron, and antioxidants. Seaweed can prevent goiter, anemia, and inflammation. It can also improve skin, hair, and nail health.

To eat seaweed, you can make miyeokguk (seaweed soup), a traditional dish that is eaten on birthdays and after childbirth. You can also make gim (roasted seaweed), a crispy and savory snack that is often eaten with rice or as a wrap for meat or vegetables. Another way to enjoy seaweed is to make seaweed salad, a refreshing and tangy dish that is seasoned with vinegar, sesame oil, and sugar.

5. Ginseng
Ginseng is a root that has been used as a medicinal herb for thousands of years. It is native to Korea, China, and other parts of Asia. Ginseng is white, yellow, or red, and has a bitter, sweet, and earthy flavor. It is eaten raw, dried, or boiled in Korean cuisine.

Ginseng is a superfood because it contains ginsenosides, compounds that have anti-inflammatory, anti-oxidant, and anti-cancer properties. It also has vitamins, minerals, and amino acids. Ginseng can enhance memory, cognition, and mood. It can also boost immunity, energy, and stamina.

To eat ginseng, you can make samgyetang (ginseng chicken soup), a nourishing and warming dish that is eaten in summer to fight the heat. You can also make insamcha (ginseng tea), a soothing and invigorating drink that is good for the throat and the mind. Another way to enjoy ginseng is to make insamjeong (ginseng honey), a sweet and sticky paste that can be eaten as a dessert or a supplement.

6. Jujube
Jujube is a type of date that is native to China, but also cultivated in Korea and other parts of Asia. It is red, brown, or black, and has a sweet, sour, and chewy flavor. It is eaten fresh, dried, or candied in Korean cuisine.

Jujube is a superfood because it contains vitamin C, a powerful antioxidant that can protect the body from free radicals, infections, and aging. It also has iron, potassium, and fiber. Jujube can improve digestion, sleep, and skin health. It can also relieve stress, anxiety, and depression.

To eat jujube, you can make daechucha (jujube tea), a fragrant and delicious drink that is often served with pine nuts and honey. You can also make daechugwa (candied jujube), a crunchy and sweet snack that is coated with sugar and sesame seeds. Another way to enjoy jujube is to make daechubap (jujube rice), a festive and colorful dish that is mixed with chestnuts, jujubes, and other nuts.

7. Garlic
Garlic is a bulb that belongs to the onion family. It is native to Central Asia, but widely used in Korean cuisine. It is white, purple, or pink, and has a pungent, spicy, and aromatic flavor. It is eaten raw, cooked, or pickled in Korean cuisine.

Garlic is a superfood because it contains allicin, a compound that has antibacterial, antiviral, and antifungal properties. It also has vitamin B6, manganese, and selenium. Garlic can prevent colds, infections, and ulcers. It can also lower blood pressure, cholesterol, and blood sugar.

To eat garlic, you can make maneuljjong (garlic scapes), the green shoots of garlic that are stir-fried with soy sauce, sugar, and sesame oil. You can also make maneuljjim (braised garlic), whole cloves of garlic that are cooked with soy sauce, honey, and vinegar. Another way to enjoy garlic is to make maneulchonggak (pickled garlic), young garlic bulbs that are fermented with soy sauce, vinegar, and sugar.

8. Ginger
Ginger is a root that is native to Southeast Asia, but widely used in Korean cuisine. It is yellow, brown, or red, and has a zesty, spicy, and warming flavor. It is eaten fresh, dried, or candied in Korean cuisine.

Ginger is a superfood because it contains gingerol, a compound that has anti-inflammatory, anti-oxidant, and anti-nausea properties.