Kimchi; South Koreans consume 40 pounds (18 kg) of kimchi per person annually, and many credit their nation’s rapid economic growth in part to eating the dish. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and chilli peppers, all of which are salutary. The vegetables used in kimchi also contribute to its overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains lactic acid bacteria, among those the typical species Lactobacillus kimchii. Health magazine named kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.
Gochujang has traditionally been one of the three indispensable household condiments, along with doenjang and ganjang. Gochujang contains protein, fats, vitamin B2, vitamin C, and carotene. Gochujang is used in various dishes like bibimbap and tteokbokki, also in salads, stews, soups and marinated meat dishes. Gochujang makes dishes spicier (contributed by the Capsaicin from the chili), but also somewhat sweeter.