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The most important feature of Korean cuisine is the fermentation method used to store and eat foods for a long time. The most known fermented foods include doenjang (soybean paste), ganjang (soy sauce), gochujang (hot pepper paste), and jeotgal (salted seafood). Jeotgal fermentation time ranges from several months to several years. It is also known that the acids and enzymes emerging from the fermented foods help the immune system, strengthen the liver, and balance the propagation of the beneficial bacteria necessary for intestinal health in the intestine.
Jangguk-juk (porridge with soy sauce). This dish which is made by adding soy sauce to the porridge obtained by adding and boiling beef and shiitake mushroom to the soaked rice which is pestled is called jangguk-juk. It is rich in protein. It is a dish that is good for people who are ill or weak (Fig. 5a).
Gochujang is a hot spicy paste made from hot peppers and is found in a huge amount of Korean dishes. The spiciness of gochujang is good for the lungs and large intestine and is yang in energy. Gochujang has been a part of traditional Korean cuisine since the sixteenth century. Gochujang aids digestion so is great to eat with meat or food that is harder for the body to digest (Fig. 7b). Capsacin, a substance found in chili peppers, is known to reduce body fat. Gochujang is used in Korean dishes such as bibimbap (rice with vegetables), tteokbokki (rice cakes in hot sauce), gochujang stew, and bibimguksu (noodles with vegetables).
Khao poon is a type of comfort food in Laos, consisting of rice vermicelli noodles in a spicy soup. The long-simmered soup is made of pounded meat (chicken, fish, or pork), fish sauce, garlic, shallots, chillies, lime leaves, galangal, and perilla leaves.
Ready in 30 minutes, this supremely comforting pasta dish combines a creamy and flavorful celeriac-based sauce with fork-tender broccoli florets and whole grain penne for a dreamy marriage of texture and flavor. A fan writes, Yummy dinner recipe that stores great for meal prep option! My daughter also loves this dish.
1 chicken breast half with 3/4 cup sauce: 348 calories, 9g fat (2g saturated fat), 94mg cholesterol, 729mg sodium, 25g carbohydrate (5g sugars, 6g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch, 1 fat.
1 fillet with 2 tablespoons sauce: 304 calories, 16g fat (3g saturated fat), 84mg cholesterol, 186mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
1 fillet with 3/4 cup sauce: 271 calories, 8g fat (1g saturated fat), 65mg cholesterol, 746mg sodium, 17g carbohydrate (9g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Hakka noodles is a popular Indo-Chinese dish of stir fried noodles, veggies and sauces. It is hugely popular in Indian restaurants and street stalls. It is usually eaten on its own or with a side of Manchurian or chilli dishes like gobi manchurian or chilli paneer. Indo-Chinese hakka noodles originated from the Chinese population living in Kolkata, India.
Hakka noodles are Indian-Chinese style noodles made with unleavened refined wheat flour. These are boiled al dente and then stir fried in a Chinese wok with oil, vegetables & soya sauce. Here hakka noodles refers to both the final dish and the type of noodles used.
Soya sauce: Choose naturally brewed or organic soya sauce. Avoid using other kinds of soya as they lack the depth of flavour since they are made using harsh chemicals. You can use tamari as a substitute to soya sauce.
Most Indo-Chinese restaurants use only soya sauce & rice vinegar to make hakka noodles. The heat comes from the green chilies or the chili oil. Optionally you can use any hot sauce if you like hot spicy noodles.
Hi Gaby, unfortunately, none of these are compliant. Try a month without them and all the other NO foods and see how you feel. The result might be worth it. Peppers and spicy sauces are ok if fermented, so look for fermented options. Tamarind is a legume, so the same rules for legumes and beans apply. If fermented is ok. Cassava tortillas are a good replacement for corn tortillas. Dark spirits are ok in very small quantities. I hope this helps xx 2b1af7f3a8