According to the American Obesity Association, approximately 40% of Americans are overweight. It is a serious health problem for the nation since obesity is considered the second leading cause of preventable death in the U.S. The most effective way of fighting obesity is to change one’s eating habits. To that end, Korean diet has gained popularity in the U.S. and many experts look to Korean food for their answer to fighting obesity. For example, many health experts credits Korean food as the “diet that has kept obesity at bay” in Korea and praises its health benefits. Not like other cuisine, Korean food includes numerous fermented foods and lots of vegetables. Amidst of rising popularity of Korean cousin, Inkunfood system proudly brings the ancient tradition of Korean food for both domestic and international consumers.
With the vast network of domestic organic farmers, Inkunfood system only uses 100% organic products for its menu. CEO Ki-sung Oh stated, “Korean food requires high-quality ingredients seasonally acquired not only from fields, but also from the mountains, rivers, and seas of Korea. This is very much a result of Korea’s four distinct seasons and its extremely varied topography of fields, mountains, rivers, and the sea. Korean food is also generally very healthy: many dishes are actually slow foods, which people all around the globe increasingly demand. Furthermore, fermented foods have been shown to boast a wide range of health benefits. The beneficial microbes that go into the fermentation process not only work to improve your metabolism, but they also convert nutrients into a form that is easier for your body to digest. The vitamins and minerals made available by fermented foods boost the immune system and kill harmful microbes, resulting in a lower instance of disease. Even certain cancers respond to components of fermented foods.”
Cheonggukjang (Korean pronunciation is a fermented soybean paste used in Korean cuisine.) It contains whole, ground soybeans. It can be made in 2 to 3 days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw at about 40 °C without adding salt, compared with the much longer fermentation period required for doenjang, another, less pungent variety of Korean soybean paste. Like many forms of doenjang, cheonggukjang is paste-like in texture, but also includes some whole, uncrushed soybeans. Cheonggukjang may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder. Cheonggukjang is generally considered to be a healthy food (particularly in the winter), as it is rich in vitamins and other nutrients, though it’s very strong odor is not universally enjoyed. Some people have commented that this soup gives off the aroma of wet socks. Doenjang may be used to replace it by people who dislike its smell. In 1993, odorless cheonggukjang was invented by Dr. Hyun Kyu Joo, a former professor of Kun Kook University and obtained a patent in 1998 on a method for removing this food’s characteristic smell. Cheonggukjang is also believed to aid in digestion. For this purpose, cheonggukjang pills are even being produced in South Korea.
Inkun Food System Co.,Ltd
CEO Ki-sung Oh
www.ikfood.com
Email : ikfoodbryan@gmail.com
Tel : 82.70.8670.7220
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