By Mr. Hwang Il-yong, Director of Korean Cultural Centre India,
Counsellor (Culture & Press) of the Embassy of the Republic of Korea
World Health Organization (WHO) designates April 7 as World Health Day to highlight a special theme in the wellness and medical service for humans. This year in the midst of a pandemic, a polluted planet, climate crisis, increasing diseases like cancer, asthma, heart disease. This year WHO is urging the global attention on urgent actions to keep humans and the planet healthy and foster a movement to create societies focused on human well-being.
Besides the above, the Indian Finance Ministry and Health and Family Welfare ministry has announced a “National Tele Mental Health Programme” in the Budget of 2022-23, to further improve access to quality mental health counselling and care services in the country.
Going with the theme of “Importance of mental health”, after the difficult pandemic period and in support of the initiative by Indian government, Korean Cultural Centre India is organizing a special event to experience and learn about some healthy and calming Korean traditional teas and food.
Korean tea is usually made with a variety of fruits, flowers, leaves, grains and roots diversifying flavors and tastes, as well as providing health benefits. In Korean culture, it is more than just sipping a drink, but an experience that calms all five human senses.
Korean teas are used as a means to meditate and as a way of reducing stress levels and improving overall mental and physical health. The tea culture in Korea is usually accompanied with traditional Korean snacks and desserts. Some of the most common desserts are Yakgwa, Tteok, Dasik, Gangjeong etc. Mostly made with glutinous rice, honey, and spices, these Korean desserts are equally flavorful and healthy.
Boseong Green tea plantation(Korea) Assam tea plantation(India)
Here are some of the most popular Korean Traditional teas and their benefits:
Omija Cha (오미자차)
Omija-cha or magnolia berry tea is a traditional Korean tea made from dried magnolia berries—omija in Korean. Omija means “five flavors”, which are sweetness, sourness, bitterness, saltiness, and pungency.
Benefits: Omija cha helps in improving kidney and liver function, it is also good for blood circulation and it increases resistance to disease and stress.
Daechu Cha (대추차)
Daechu-cha is a traditional Korean tea made from jujubes. The tea is deep ruby-brown to rich dark maroon in color and is abundant in iron, potassium, and vitamins B and C.
Benefits: Daechu cha has antioxidant properties to protect from cancer, and plenty of vitamin C and calcium. They help fight depression, circulate blood, and strengthen teeth and bones.
Yuja cha (유자차)
Yuja tea is made from the yuja fruit, which is commonly known outside of Korea as yuzu. Yuja does not contain much juice, unlike other citrus fruits.
Benefits: Yuja tea is well known for its health benefits. It is said to have more vitamin C than raw lemon juice. The vitamin C in yuja tea helps the immune system to fight against infections and other diseases/illnesses.
Other popular teas worth trying includes: Chrysanthemum tea, Green tea, Barley tea, Ginseng tea etc.
Everyone knows how culturally similar India and Korea are but what brings them even closer is their love for tea and food. Food is seen as more than just a means of survival both in Korea and India, it is something that people of both the countries bond upon.
With the growing popularity of K-Pop, K-Dramas and K-Culture, foods like Kimchi, Ramyeon, Tteokbokki are being explored by food lovers in India, It is not surprising that Indians are drawn towards Korean Food. Ingredients such as sesame oil, chilli, pepper, soy, and spices are common across Korean as well as Indian cuisine.
Here are two major Korean traditional seasoning ingredients which can be called as the essence of K-Food:
1) Gochujang :
Gochujang is a Korean fermented red chili paste made from chili powder, glutinous rice, fermented soybean powder, barley malt powder, and salt. It is thick and pungent in flavor, adding a zingy depth to your dishes. It is both spicy and sweet. Gochujang is not just used to season food; it is also known for its nutritional value. Gochujang has been a fundamental part of food in Korea for over thousands of years, functioning to add flavor to food, while also aiding the digestive system.
Gochujang is used in preparing Korean classic delicacies like Kimchi, Bibimbap, Tteokbokki and marinated meats and rice delicacies.
2) Doenjang :
Doenjang (soy bean paste), a traditional Korean food that is fermented from soybeans. Since Doenjang is mainly composed of soybeans, it has been a great source of protein for Koreans. Doenjang is known as a great anti-cancer food and its quality has been recognized globally. It is also effective in lowering blood pressure, strengthening the liver and also aids digestion.
Soybean paste is usually used as the main seasoning ingredients for soup, stew etc.
