Getting to Know Kimchi and Other Unique Foods in Seoul, South Korea

One thing that never leaves the Korean table, aside from rice, is kimchi, that unique, spicy dish of fermented vegetables which Koreans seem to like so much. There are many kinds of kimchi, some more palatable to the foreigner's taste than others, but what they all have in common is their richness in nutritional value.

According to historical records, people believe kimchi came from the word jimchae, which meant vegetables in salted water. Later on, the word evolved into kimchi or gimchi. On the other hand, some believe that kimchi originated from the Chinese character Ham-tse, which meant food processed with pickled vegetables and salted water.

It is usually made with cabbage with other vegetables like radish for example, and fermented during the winter. Kimchi's healthy qualities lie in its high fiber content, vitamins and minerals, and lactic and acetic acids created during the fermentation process which help guard the body from cancer.

Kimchi's flavor depends on how much salt and spice was used, and what combination of condiments and vegetables was thrown into the mix. If you find yourself in Seoul, you'll find kimchi as part of any Korean meal, usually served as an appetizer or in tandem with the main dish.

Korean dishes, just like kimchi, is generally healthy, low in sodium and sugar and high in dietary fiber, which makes it one of the most nutritious cuisines in the world. Aside from kimchi, Koreans love noodles, meat dishes and sea food. Here are some of the other unique dishes you may find in restaurants all over Seoul:

Korean Barbeque. Bulgogi, a kind of marinated meat dish, and galbi, unmarinated ribs, are usually cooked with sesame leaf, or lettuce, and a green onion and pickled radish salad. It's usually eated with Korean chili sauce, as most Korean dishes are. In fact, locals will find it strange if you fail to add the ssamjang, or the chili-soya paste on your barbecue.