Put off for one day and ten days will pass.
— Korean Proverb
Why Korean Women Don't Get Fat
By Cecilia H. Lee
I would be lying if I said that there were no fat people in Korea. But being overweight in Korea is unusual and obesity is virtually unknown. You may ask, "What's the secret?" I like to think it's good genes, but the real secret is the traditional Korean diet.
Traditional Korean cuisine has always been based on the natural environment. Being a peninsula, the country is surrounded on three sides by oceans, almost 70 percent of the land is mountainous, and various rivers flow down from the mountains' slopes. So, as you can figure, there is no shortage of seafood available; and several fish, mollusks, and sea creatures make their way to the dinner table. From the mountains, various wild and cultivated vegetables and fruits are available.
According to Korean nutritionists (albeit a bit on the biased side), the Korean diet is well-balanced in nutrition, weight control, and cholesterol intake. But traditional cuisine was not developed with just nutrition in mind; Koreans have always considered the idea of balance, a sense of well-being, and a spiritual peace as accompaniments to their meals.
Vegetable Mixed Noodles (Yachae Gooksu) (Makes 4 Servings.)
About 1 lb. dried somen (4 bundles)
Vegetable oil (I like canola.)
2 cloves garlic, minced
3 carrots, coarsely shredded
3 small zucchini, thinly sliced crosswise
3 green onions, coarsely chopped
2 Persian or Kirby cucumbers, coarsely shredded
Toasted sesame seeds, for garnish
Black pepper (optional)
1/3 cup soy sauce
2 Tbsp. Asian sesame oil
1-1/2 Tbsp. sugar
In a large saucepan of boiling salted water, cook the somen until al dente, about 4 minutes. Rinse under cold water. Drain well and divide the noodles into 4 large bowls.
In a large skillet, heat about 1 Tbsp. of the vegetable oil. Add the garlic and carrots and cook over high heat for about 2 to 3 minutes. Add the zucchini and cook, stirring occasionally, until just slightly browned. Turn off the heat, add the green onions, and toss.
In a small bowl, combine the soy sauce with the sesame oil and sugar, and stir until the sugar, is dissolved.
Pile the vegetable mixture on the noodles and drizzle the soy mixture on top. Top with the cucumbers, and garnish with sesame seeds and black pepper, if desired. Serve immediately.
Variations: If you're feeling more adventurous, feel free to experiment with other vegetables. Various mushrooms, onions, peppers, and sprouts work well.
Source: © Beachbody.com