Busan trip-Top 3 food you should eat in Busan

Currently Busan is one of the hot vacation place for Korean young people. It only takes 3 hours from Seoul with KTX that many people even go Busan for one day trip. Today I will introduce top three Busan local food which you should try if you visit.:)


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Above bicture is Mul Milmyeon(물밀면) which is one type of Milmyeon.

During the Korean War(1950-1953) many Korean flee to Busan and they wanted to eat Naengmyun(냉면/ Korean cold noodles). However, they could not find the buckwheat what is the ingredient of the Naengmyun. So they made the noodles with flour instead of buckwheat what people got from US army as a relief. Nowadays Milmyeon(밀면) is one of the representative Busan food.

Milmyeon is similar with normal Korean cold noodles but just the noodle ingredient is different. Milmyeon is chewier than Naengmyun(cold noodles) and have spicy sauce, half of egg, vegies in top of it. Also Milmyeon divided in two types; Mul milmyeon(물밀면) and Bibim Milmyeon(비빔밀면). Mul(물) means water that this is the one which has soup with noodles. Bibim Milmyeon is more spicy than Mul Milmyeon that if you are not good at spicy food I recommend to eat Mul Milmyeon and taking out some red pepper paste which is in top of the noodle.

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Above picture is Bibim Milmyeon(비빔 밀면). Normally it is quite spicy.

2. Pork rice Soup(돼지국밥)

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Pork rice soup(called Dwaeji gukbob 돼지국밥 in Korean) is a dense meal in a steaming stone bowl. Normally it was boiled about 24hours in a big pot.

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Above picture is the side dishes which comes out together with pork rice soup. In some restaurants serve the soup and rice separately but some places give the soup which the rice is already inside the soup. It depends on the restaurant. The way to eat the pork soup is first season the soup with Saeujeot(세우젓/salted shrimp) and put the noodles and chives in the soup. And the last step is put the pepper in soup. I like pepper a lot that I never miss putting pepper when eating pork rice soup.:)

3. Cold Pig’s feet(냉채족발)

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Jokbal(족발) is a Korean dish consisting of pig’s trotters cooked with soy sauce and spices. Normal Jokbal is served just after boiled in a pot that it is hot. But new type of cold Jokbal started in Busan and it became Busan’s local food. The good Jokbal restaurant is determined whether they got rid of the pork small in food. It has sliced pork, cold jelly fish, cucumber, carrot and egg on top seasoning with wasabi, which makes the nose chocked up.

The difference with Normal Jokbal and cold Jokbal is in whether the pork is seasoned. Normal Jokbal is served with the pork itself which you can see in below with other side dishes but cold Jokbal seasoned with diverse ingredients.

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Thanks for reading and if you have any question please leave a comment.:)

Busan trip-Gukje Market and Seed Pancake

One day when I was talking with my friend I said “What about going trip to Busan in new year?” And she said “Great Coll”(Coll(콜) means Okay Let’s do it in Korean)

We were in café where near with my home that I brought the laptop right way and we started to search the Busan trip. Just within 3 hours we booked the hotel and bought the KTX train ticket. This is how my Busan trip is started.


After I first arrived in Busan I came down the escalator and went to the Busan train station. The good thing is the transportation card which I used in Seoul is also worked in Busan that I didn’t need to buy metro ticket. I took the subway in Busan station and left in Jagalchi station. The voice announcement in Busan station both talk in Korean and English that it is easy to catch the station.

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The Busan Gukje market(국제시장) got famous after the Ode To My Father(국제시장)Korean movie,which is about Korean War with North Korea in 1950, got popular. This movie surpassed 10 million ticket sales in South Korea that became 11th Korean file to surpass 10 million tickets sales.

If you visit Busan Gukje Market you should try “Korean Seed Pancake”(씨앗호떡). After the Busan Gukje Market and the seek pancake are broadcasted in famous 2days&1night Korean tv show, seed pancake got popular and became the typical snack that you should try when you visit Busan.

Normally sugar, ground walnuts and peanut are inside the Korean sweet pancake, but the Busan seed pancake has seeds instead of penut and walnuts. It was unique pancake what I can’t easily try in Seoul that I liked it. Also they give you the seed pancake in paper cup that it is easy to eat with looking around the Gukje Market.

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Thanks for reading.:)

7 types of Korean Jajangmyeon

Jajangmyeon is the Korean-style Chinese food made with fermented black bean paste which is called chunjang(춘장 in Korean) and the noodles. It is the most popular delivery food in Korea that many people frequently eat Jajangmyeon. If you go to the Chinese restaurant in Korea, you could see many kinds of the Jajangmyeon. Today I will introduce about the diverse types of the Jajangmyeon.

1. Kaan Jajang(간짜장 in Korean): Normal Jajangmyeon uses the Black bean paste which is cooked before, meanwhile Kkan Jajangmyeon uses the Black bean paste which is fried just now. So the Kkan Jajangmyeon has more intense and oily taste. Cooking the good taste of the Kaan Jajang is hard and even if it is cooked little wrong, the taste could be salty and too oily that Jjangmyeon lovers judge the chef’s cooking skills depends on the Kkan Jajangmyeon.:)

Black bean paste and the noodles are given separately as you can see in below. Normally the Kkan Jajangmyeon is with noodle and the black bean paste, but in some places additionally give a fried egg above the noodle.

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Then pour the black bean paste on the noodle and mix it.

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2. Uni Jajang(유니짜장 in Korean): All the ingredients in the Black bean are cut into small pieces. As the ingredients are chopped into little pieces, the water comes from the ingredient that it does not put the water into the Uni Jajang during cooking. Uni Jajang has the mild taste according to the ingredients are small that it is good for old men or children to eat.

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You could see the ingredients are smaller than other type of the Jajangmyeon.

3. Sacheon Jajang(사천짜장 in Korean): Sacheon Jajang is the most spicy among all types of the Jajangmyeon. Quite many restaurants put red pepper in it or the chili powder. Also the Seafood is in this Jajangmyeon. You could see the shrimp and the webfoot octopus in below picture.

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4. Jaeng-ban Jajang(쟁반짜장 in Korean): Jaeng-ban means ‘tray’ in Korean and this cuisine is served in a tray as you can see in below picture. Normally it is given in a large amount that two people can eat one dish. The good thing is the black bean souse and the noodle are already mixed that it is convenient to eat. Normally to eat the other types of the Jajangmyeon, you have to mix it by yourself.

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5. Yetnal Jajang(옛날짜장 in Korean): This means old Jajangmyeon in Korean. The characteristic of this Jajangmyeon is the ingredients such as onion, cabbage and potato are cut in big shape. Normally the sauce is thin and the taste of the black soybean paste is soft because of the potato which is in inside.

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6. Jjajangbap(짜장밥 in Korean): This means black soybean paste and rice in Korean. Black soybean paste is used as the other types of the Jajangmyeon, but the rice is in it instead of the noodle.

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7. Jjamjamyeon(짬짜면 in Korean): This means half is Jjamppong and half is Jajangmyeon.

Many Korean frequently having a hard time to decide what to eat between Jajangmyeon and Jjamppong. Acoordingly, new dish which has both Jajangmyeon and Jjamppong came out. Pros is you can eat both of the dishes at once but the cons is the food amount is less than you order the Jajangmyeon or Jjamppong itself. Because the middle part of the bowl is divided in half, and the amount of the food is less as much as the part which is dividing the bowl.

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Thanks for reading. You can check 7 Types of Korean Jjamppong in here.

My Korean food making experience-Part 3

Today I learned making Chili pepper pancake(고추전), Mushroom pancake(표고전) and Korea style Meatball(동그랑땡).

The most difficulty for making these dishes were grounding the meat. If you try to make these dishes in home, you can buy the ground pork and don’t have to ground it by yourself. However, the class what I’m listening is for preparing the “Koraen food Craftsman cook” exam and this test requires to ground the meat by yourself with knives! It is the hard work that even now still my arm is hurt. After that, you have to add “Salt, sugar, ground welsh onion, ground garlic, pepper and sesame oil” in the meat. But I forgot to add these things in the meat when I was making Chili pepper pancake and Mushroom pancake.:( Don’t forget to season the meat when you’re making.

If you prepared the ground meat then fill the Chili pepper, Mushroom with the meat and then coat these in flour. This is for making the pancake and the meatball well in coating the egg.

After you heat a frying pen over medium heat and cook it. This is my finished dishes.:)


Chili pepper pancake, Mushroom pancake are all included in “Jeon”(전 in Korean).Jeon refers to many pancake-like dishes in Korean cuisine. When it is raining Korean crave to eat Jean and Makgeolli(milky Korean rice wine).

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There are few theories why Korean eats “Jeon” on rainy days.

1. When humidity increases, blood sugar level drops and people crave flour-based food that increases blood sugar level.
2. Flour in both Jeon and Makgeolli contain lots of serotonin which elevates emotion and appetite. This may cheer people up when they feel down on rainy days.

Or some of the people say eating the Jean with Makgeolli is the studying effect. The sound of rain makes people to reminds the sound of making Jeon.

My Korean food making experience-Part 1 click here
My Korean food making experience-Part 2 click here

Share with me! What do you eat on rainy days?

Thanks for reading.:)

My Korean food making experience-Part 2

Today I learned making Bibimbap(rice mixed with meat, vegetables/비빔밥 in Korean) and Gujeolpan(Dish of nine dishes/ 구절판 in Korean) which are the traditional Korean food. However there was many vegies and other ingredients to cut and peeling, it took a lot of patience for me to finish the dishes.

In the Bibimbap there are 7 ingredients which should be included; bracken, balloon flower roots, cooked separate yolk and white of an egg, peel of the cucumber, meat and the clear froth jelly(called Cheongpomuk/청포묵 in Korean).

However, the ingredients in Bibimbap or in Gujeolpan are not limited to the particular ones that you can select which one you prefer. In Korea if some side dishes are remain in home, sometimes we put those ingredients on the rice and mix and eat. Especially after the Korea family ceremony(called Jesa in Korean) for the ancestor, commonly people eat the Bibimbap to treat the leftover ceremony foods. Many kinds of the food should be cooked to do the ceremony as you can see in below, and these ingredients are sufficient to make the Bibimbap.:)

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Bibimbap and the Gujeolpan what I made are in below.


The way of eating the  Gujeolpan is first put the ingredients what you want to eat on the grilled wheat cake and roll it.

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Gujeolpan is similar with Vietnamese summer rolls. However, there are big two differences from Gujeolpan and the Vietnamese summer rolls. First, Gujeolpan uses the grilled wheat cake for wrapping, but the Summer rolls use the rice paper wrapper. Second, Gujeolpan the ingredients in Gujeolpan should be all fried on the pan such as carrot, cucumber, meat. Meanwhile, the ingredients in the summer rolls are not fried.

For me, the big difficulty was in making the wheat cake for cooking the Gujeolpan. At the first time, I made the hole in the wheat cake, or ripped during flipping it.

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Making the Bibimbap and Gujeolpan could be little stressful for cutting lots of ingredients, but these have many vegetable that it will be good for health.

If you want to read the Korean food making experience-Season 1 click here.

Thanks for reading it.:)

My Korean food making experience-Part 1

I ate Korean food in whole my life, but was not interested in making food that I only could make few Korean food. So I decided to learn Korean food, and start listening class from 2 weeks ago. I’m listening the “Korean food Craftsman cook” certificate class to learn the Korean food.

However, to acquiring this certification is not that easy. Because firstly, there are 51 kinds of Korean foods to learn and you have to remember all the process of making each kinds of the food. In the test day, you have to make 2 foods which are selected randomly. Secondly, you have to cut the ingredient in the fixed sized. For example, the mushroom should be in 0.2cm thickness and 3cm length in the ‘Korean mushroom porridge’ cuisine. In every food recipe, there are fixed standard of the ingredients size. Finally, you have to make the food in on time. Normally the time limit is 20-30 minutes for one food.

IMG_3547These are the two Korean food measurements. The big one is usually used for measuring the amount of the rice and the water. The spoon Is usually used for measuring the sauce(soy sauce, red pepper paste), salt, sugar…etc.

Today I made “Korean Steamed egg”(계란찜), Tangpyeongchae(탕평채) and Korean mushroom porridge(장국죽)


This is the food which I finally made. This food visual seems not that yummy, but the taste was not that bad. 🙂 I brought home and my family ate it all. I hope I can make it better in next time.



To make the Korean Steamed egg, first pour the water five times as much as the egg amount, and then put it inside the pot and boil about 13-15 minutes. Then Turn off the fire and put the sliced mushroom on the top of the egg and steam it. The black one which is in top of the egg is the sliced mushroom. In this time, I pour the water little more than the suitable amount that the steamed egg was not made well. 🙁



Korean frequently eat the steamed egg dish and it is good for eating with spicy food. Because steamed egg helps you to feel less spicy.

What I felt during making Korean food is we have to throw away many parts of the ingredient to make the Korean food pretty. The egg which is cooked separately from yolks and whites should be cuted in 0.2cm length and in 4cm thickness. I threw away all the end of the egg.


Cooking tip what I learned in the class is that if you want to make the good shape of the egg slice, wipe the cooking oil with the kitchen towel after putting the cooking oil in the pen. Then the bubbles can be less made in the flat egg.

Thanks for reading. Next time I will introduce about making the Bibimbap(mixed rice) Korean dish.:)

Fish bread(Bungeoppang) Character Analysis-from how you eat

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Fish bread, which is called ‘Bungeoppang’ in Korean, is popular Korean street snack. It is shaped as the fish with the sweet red bean filled in. In winter, it is easy to see the truck that sells the fish bread in the street. The taste is soft, sweet and fluffy and a little crispy.

In Korea, we have a physical test with the fish bread for fun! Test your personality with which part you eat first.

Screen Shot 2015-05-12 at 6.17.39 AMEats head first: An easy-going optimist, unconcerned with trivial things. Says whatever comes to mind, is passionate, but the passion can dwindle easily.

Eats tail first: Cautious. A romanticist concerned with the smallest things; is slow in catching onto other’s feelings.
Eats stomach first: Masculine, active, bright, and outgoing.
Eats fins first: Temperamental and childish. A loner.
Cuts it in half and eats the tail first: Polite, good at saving money, and a rationalist.
Cuts it in half and eats the head first: Strong willed who goes through with a plan once it is decided. Stingy, and does not like to lend money.

Thanks for reading. 🙂

Are Scissors commonly used in Korea restaurant?

The answer is YES. In Korea Kitchen scissors are commonly used not only in restaurants but also in home.

I remember my American friend was surprised when he saw people are cutting the noodles with scissors in Korea restaurant. However, in many type of the Korean restaurants use the scissors. Today I will introduce which type of the Korean food is commonly used the scissors.

1. Korean Barbecue

At first, grill the whole meat and then when it is cooked cut the meat with scissors as you can see in below.

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The scissors are more easy to cut the meat rather than the knife that almost all of the Korean barbecue restaurants use the scissors for cutting the meat. Also, in some of the restaurant waiter cuts the meat, but mostly the customers should bake and cut the meat by themselves.

2. Naengmyeon(Korean cold noodles)

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Normally Korean cold noodles are durable that it is quite hard to cut the noodles only with your teeth. Accordingly, normally people cut the noodles with the scissors first for the cross shape as you can see in the above picture. If you can’t see the scissors in  Naengmyeon house, ask to the waiter. Then he will bring it for you.


3. Seollengtang(soup of bone and stew meat) and Kalguksu(Knife-cut noodles)

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Seollengtang is a Korean soup made from ox bones, brisket and other cuts and Kalguksu is the handmade Korean noodle dish which knife-cut wheat flour noodles served in a large bowl and other ingredients. Both of the dishes also serve the kimchi and the radish kimchi as the side dishes as you can see in the below picture.

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Then you have to take these out to the plate with chopsticks or with tongs by yourself as much as you will eat, and then cut it with scissors to small pieces.

3. Spicy Seafood Stew

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Seafood in stew is slippery and little tough that it should be cut in to pieces before eating it. At first, seafood stew which need to be boiled came out with scissors and tongs in table. Then the seafood stew is boiled in the customers’ table and the customers cut the seafood by themselves.

4. Korean Pork Cutlet

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Pork cutlet is served with fork and knifes in many pork cutlet restaurants, but some of them give the scissors instead of knives for cutting the food. I assume this is because for some Korean cutting with scissors are easier than the knives.

5. Korean street food

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Spicy rice cake(called Tteokbokki) and fried snacks(called Twigim); sweet potatoes, shimp, dumplings, squid, vegetables etc are one of the common Korean street food. As you can see in the above picture, when people cook the food, they frequently use scissors when cutting the food like fries, fish cake, eggs to put those in the Tteokbokki soup.

Screen Shot 2015-02-18 at 7.35.02 PMAlso in street food restaurants, the scissors and tongs are prepared in each tables. When you are eating the Korean street food, you can cut those in a good size for eating it. 🙂Screen Shot 2015-03-08 at 2.56.42 PM

Those 5 examples are just the part of the Korean foods which use the scissors. There are more list of the Korean food which commonly use the scissors. Then you will be curious why Korean use the scissors frequently.

In my opinion, there are main 2 reasons why Korean frequently uses the scissors for cutting food.

1. Korea Hurry-hurry culture

Korea has Hurry-hurry culture(called “Pali-Pali” in Korean) and many Korean has a habit of handling matters quickly and prematurely. For example, normally many Korean eat meal within 20 minutes, drink alcohol quickly and drunk fast, typical Korean restaurants serve the food fast. So I assume Korean also prefer the tools which can cut the food fast, easily and the scissors fit well in Korean characteristic.

2. Cooked by customers 

In many Korean food restaurants, customers have to cook by themselves for some part of the process of cooking. For example, grill the beef in Korean Barbecue, bowl the sausage stew and bowl the Bulgogi hot pot in the customer table. Accordingly, the tools, which the customers could easily cut and not dangerous, should be prepared and the scissors was the proper tool in these requirement. I think the knife will be little more dangerous for using compare to the scissors.

3. Many side dishes

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Korean food has many side dishes in one meal compared to other countries dishes. In typical Korean food restaurants have 11~25 side dishes that the possibility of having food which is hard to cut in one meal is high. Accordingly, the scissors are getting common for the use of cutting food.

Thanks for reading.:)


Why Pickles are always with western meal in Korea?

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My American friend asked me “Why there are pickles with every western meal in Korea? Pickles with pizza or with spaghetti is weird”. So I thought about the reason why Korean eat pickles with western food and today I will explain about it.:)

When you visit the western restaurant in Korea, you can easily see the pickles for the side dish. Korean usually eat pizza, spaghetti and other western food with pickles and I also like to eat with pickles. Even in the Mexican food, there is the side dish which is similar with pickles. The below picture is the Quesadilla what I ordered in Mexican restaurant located in Korea. The right side of the small bowls is the mix of chopped pickles, carrot and white radish.


I visited the Costa Rica before, in fact  I never saw the pickles in any restaurant. When I was there, I thought the side dishes like pickles are common for the food, because I was grown in Korea where the pickles are always coming with the western food. Accordingly, at the first time when I ordered the food in Costa Rica, it was strange for me that there was no pickle or other side dishes with main dish. I asked to the waiter “Is there any pickles or something like that?” ,and he looked at me strangely. So I noticed it is not common for giving the side dishes such as pickles with main dishes.

In my opinion, the main reason why Korean eat pickles with western food is in the Korean food style; Korean food always has the side dishes.

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In typical Korean food, the side dishes should be with rice and soup and Kimchi is always included. 5-6 kinds of side dishes in one meal is normal for Korean, but I assume it will be uncommon for other countries’ people.

Korean doesn’t eat just side dishes by itself . We always eat the side dishes with other food such as rice. Few months ago, I had a chance for eating dinner with Indian person, but I was surprised because first he only ate Kimchi by itself without other dishes. I think eating the foods together was not common for him. Meanwhile, Korean eat the food together such as Kimchi with rice, soup with rice. Accordingly, Korean also like to eat the western food with this habit that we eat the western food with pickles. I assume that for the other countries people the pickles are just an appetizer, but for Korean the pickles are one of the side dishes which should be eaten with the main dish. I even saw the Korean who eat the piece of steak, one spoon of soup and pickles all together in one mouth in the western restaurant.

In Korean dish, it is common to have the specific combination of food. The most common combinations are in below.

1. Chicken with white radish

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This is the delivered fried chicken and always the white radish is coming with it. I really like to eat chicken with white radish!!



2. Jajangmyeon with yellow pickled radish

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Jajangmyeon is the black-bean-sauce noodles, and it always comes with yellow pickled radish. The yellow pickled is made from the white radish, but yellow food coloring was used during pickling it.

3. Bulgogi with lettuce 

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Bulgogi is the Korean barbequed beef and we eat the bulgogi wrapped in lettuce. Also many people prefer to put red pepper paste, garlic, onion in the lettuce additionally and eat together.



4. Boiled pork with kimchi 

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Eating the boiled pork with white kimchi or the normal red kimchi is common. Korean usually wrap the meat with kimchi and eat together as the barbequed beef.

The perfect combination of Korean foods like these examples are more than dozen.

Also the interesting thing is when I asked to the Korean as “What is your favorite Korean food?” then many of them answered as “I like Back-ban(meal with bowl of rice,soup, and side dishes)” or “I like the all kinds of Korean stew”. However, Korean always eat stew with rice and other side dishes that this answer includes they like to eat the combination of stew, rice and side dishes. Thus, many Korean prefer to eat the western food with this Korean food style that we are eating the western food with pickles. 🙂

This is my opinion of the question. If you have different idea or question please leave the comment. Thanks for reading.:)


What is Chopstick Diet?

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Have you ever heard the “Chopstick diet”? It is quite common in Korea, Japan and today I will introduce about the chopstick diet. If you don’t know how to use the chopstick? Don’t worry! Then it will be more effective for doing the chopstick diet. 🙂

The way of doing Chopstick diet is only using the chopstick during having a meal. There are 3 reasons why the chopstick diet can help you the diet.

  1. Eat slow and less

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If you use the chopstick, you can control the speed of eating that can eat less and slowly than using spoon, knives and fork. This is because the amount of the food, you can grab with chopstick, is less than the spoon or fork. Also the time of grabbing the food with chopstick is little longer than spoon or fork that you will chew more and eat slower during grabbing. 🙂


The reason why eating slowly helps you to eat less is in the body system. After you eat the food, it needs time until the message “I’m full” travel from stomach to brain. Normally it takes 30minutes for the message to arrive to the brain and then you will feel full.

So using the chopstick is good for eating slowly and will help you to eat less. 🙂

  1. Eat less salt

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In Korean food, soup is always in the dish, and even some of the Korean drink all soup liquid. But there are lots of salt in the soup that it can raise your blood sugar level. Also the salt is the enemy in diet that eating less salt is important to lose weight. If you do the chopstick diet, you can’t drink the soup and only can eat the ingredients in the soup what you can grab.

FYI, in Korea one of the eating etiquette is you should not raise the soup bowl with hand to drink. People only can have a liquid of soup with spoon. This is different from Japanese’s food etiquette that they can drink the soup with hand.

  1. The time you feel hungry will come later

Eating pace effect the blood sugar that if you eat the food fast, then your blood sugar will rise sharply. However, once the blood sugar goes down which raised quickly during the eating, the feeling of hunger will come fast. This is because, blood sugar also will go down quickly and then the body will feel nervous that it will make to eat.

  1. Food you choose with chopsticks have calories less.

Screen Shot 2015-01-28 at 7.15.13 PMIn Korean food spoon is for rice, soup and chopstick is for side dishes. People also eat rice with chopstick, but it is quite hard to pick up the rice with it. Accordingly, if you can only use the chopstick, it will make you to eat less rice and eat more side dishes. The main component of the rice is carbohydrate that eating low amount of carbohydrate is important to do the diet. In my experience, when I only use the chopstick, I tend to eat side dishes more rather than the rice. The good thing is many Korean side dishes are vegi, fish, tofu..etc that these have less calories than the rice.

Why don’t you try the chopstick diet and also learn how to do the chopstick? If you try eating salad, noodles or other food with chopstick, it will help you to eat slowly.

Thanks for reading.:)