* Kimchi is    Kimchi is the fermented food which need time to mature, as opposed to salad which is    eaten at once. the peculiar taste of Kimchi comes from the process of ripening it in an    earthenware pot in the earth . This reflects Korean traditional thought that heaven, earth,    and man are one. * The nutritional functions of Kimchi    1. The source of nutritional varieties - Salted and fermented anchovies and shrimp used in    kimchi as ingredients are good sources of protein, amino acids and fats, that are lacking in    vegetables and rice. In the process of fermentation, the protein of shrimps and anchovies is    hydrolyzed into Amino Acids. Vegetables, which are a major ingredient of Kimchi, have    sufficient minerals such as calcium, copper, phosphorus, iron, and salt. This helps those    who eat rice as the staple food to absorb Vitamin B and C.    2. The peculiar color and taste stimulate the appetite - Ripe Kimchi is fermented food    which makes an organic acid, alcohol, and ester, and this stimulates appetite.    3. Kimchi helps digestion - Kimchi cleans the intestines with the synthetic effect of the    juice from vegetables and salt. And it facilitates the secretion of Pectin, the enzyme of    protein hydrolysis. It helps digestion and absorption, and stabilizes the distribution of    microorganism.    4. Kimchi cleans the intestines - The diet fiber which is sufficient in Kimchi prevents    constipation and diseases such as enteritis or colonitis.    5. Kimchi behaves as an antibiotics as it ferments - Lactic acid which comes from Kimchi    when fermented, suppresses harmful germs and prevents unusual fermentation in the    intestines. Lactic acid has a sour taste.    6. Various spices such as garlic, red pepper, and ginger have medical effects. - Kimchi is    the good alkaline food which prevents acid toxicosis which is the result of overeating    acidic food.   The essence of Korean food is in seasonings. Korean seasoning changes greasy meat into palatable meat. Beef with sweet, hot, and sour seasonings attracts Westerners and so Bulgogi became the world wide representative Korean food. Bulgogi is a sort of Nobiani(Korean styled barbeque) and is made with beef sliced and seasoned. When you use pork, it is called pork Bulgogi. Beef with connective tissue and well distributed fat will be good for when grilled because it is soft and tasty. For this reason, the tenderloin or filet is used most. First, soften the meat, patting it with a knife and then marinate it in sugar, wine, and pear juice. This activates the enzymes and makes the meat soft. Next re-marinate the meat with the paste of soy sauce, green onion, ginger juice, garlic, sesame seed, pepper, and sesame oil for 30 min. (if over 30 min, it will be less delicious) Immediately before the meal, broil the beef. The protein of the meat, Miogen and Miosin starts to congeal at 40'C and so this temperature is the best for taste. You put the pans for grilling over the fire and then put the meat on. Please remember to turn over the meat just once. For broiling, broil the beef mixture over a charcoal fire in a slotted broiler pan. First put the pan over the fire and then put the meat on, using high heat grill the meat. This congeals the surface of the meat and prevents the loss of delicious meat juice. When you marinate the meat, please put the sesame oil at the last time. If you put it in before, it will make the meat tough and other seasonings can't permeate the meat.   This is the soup which is made of bone, ligament, and meat. This is boiled over 10 hours and then the soup changes to a milky white color and colloidal-state. This soup has an aroma and taste different from the one made of only meat.