Tag: Korean health

According to ancient historical records, chicken farming was already common in Korea by the Proto-three Kingdoms Period (3rd to 2nd century BCE). The prominent role of eggs in Korean cuisine today is rooted in this long history and the ingredient's versatile utility, nutritional value, and evolving cultural significance.

The South Korean probiotic market is a powerhouse, valued at over US$645 million in 2023 and projected to reach US$941 million by 2027. This massive growth is fueled by a strong cultural belief in holistic health, connecting inner wellness to outer appearance and longevity. As a result, Koreans consume a wide array of probiotics, from traditional fermented foods to highly advanced supplements.

According to a 2024 review in the journal *MDPI*, Korean cuisine has been shown to offer significant immunomodulatory benefits through fermented foods and herbs. This holistic approach is key to understanding what is a Korean anti-inflammatory food and how it contributes to overall health.

Annual per capita ginseng consumption in South Korea has seen a decline in recent years, falling from 500g in 2009 to around 300g by 2017. This statistic highlights a divergence between the perception and reality of daily ginseng intake, revealing that not all Koreans take ginseng daily, but rather participate in a nuanced tradition influenced by cost and convenience.