Editing Korean cuisine (section)

== Health effects ==
{{see also|Yaksik}}
Traditional Korean diet or Hansik is often associated with spiritual and physical health. While the diet of modern Korean people has become increasingly westernized and consists of numerous non-traditional foods, many believe in the healing power of Hansik. Vegetables and fermented foods are part of a healthy diet around the world, and Hansik includes many vegetable dishes and fermented foods. Three dishes, soup, [[Kimchi]] and multigrain rice make up the basic meal pattern of Hansik called three Cheopbansang. Fermented soybean paste [[Doenjang]] used in soups and fermented red chili paste [[Gochujang]] used in kimchi add health benefits to these foods.

Certain foods are typically consumed to combat the heat of the summer or the cold months, regain strength during and after an illness, or for general health. Cool noodle [[Naengmyeon]] originally from the northern part of the Korean peninsula is now enjoyed in South Korea as well as many parts of the world especially during the hot summer months. Likewise, ginseng chicken soup [[Samgye-tang|Samgyetang]] is often eaten during summer to reduce heat exhaustion and regain stamina.

Following a traditional Korean diet may lower the risk of some health issues including obesity and metabolic syndrome with a decrease in body mass index (BMI), body fat percent, and low-density lipoprotein (LDL) cholesterol.<ref>{{Cite journal |last1=Kim |first1=Seong-Ah |last2=Shin |first2=Sangah |last3=Ha |first3=Kyungho |last4=Hwang |first4=Young |last5=Park |first5=Young-Hee |last6=Kang |first6=Min-Sook |last7=Joung |first7=Hyojee |date=2020-01-11 |title=Effect of a balanced Korean diet on metabolic risk factors among overweight/obese Korean adults: a randomized controlled trial |url=http://dx.doi.org/10.1007/s00394-019-02141-y |url-status=live |journal=European Journal of Nutrition |volume=59 |issue=7 |pages=3023–3035 |doi=10.1007/s00394-019-02141-y |issn=1436-6207 |pmid=31927671 |s2cid=210135076 |archive-url=https://web.archive.org/web/20230909140204/https://link.springer.com/article/10.1007/s00394-019-02141-y |archive-date=9 September 2023 |access-date=30 July 2023}}</ref> Fermented foods like kimchi and doenjang contain probiotics which may boost immunity and reduce the incidence or severity of allergic conditions such as asthma and atopic dermatitis. It may also lower the risk of cardiovascular and chronic metabolic diseases such as hypertension and diabetes.<ref>{{Cite journal |last1=Jung |first1=Su-Jin |last2=Chae |first2=Soo-Wan |last3=Shin |first3=Dong-Hwa |date=2022-11-15 |title=Fermented Foods of Korea and Their Functionalities |journal=Fermentation |volume=8 |issue=11 |pages=645 |doi=10.3390/fermentation8110645 |issn=2311-5637 |doi-access=free}}</ref>

Probiotics typically found in kimchi include species of genera ''[[Lactobacillus]]'', ''[[Leuconostoc]]'', and ''[[Weissella]]'', and they have been linked to anti-inflammatory effects and health benefits such as improved gut health.<ref>{{Cite journal |last1=Song |first1=Eunhye |last2=Ang |first2=Lin |last3=Lee |first3=Hye Won |last4=Kim |first4=Myung-Sunny |last5=Kim |first5=You Jin |last6=Jang |first6=Daija |last7=Lee |first7=Myeong Soo |date=2023-04-03 |title=Effects of kimchi on human health: a scoping review of randomized controlled trials |journal=Journal of Ethnic Foods |volume=10 |issue=1 |doi=10.1186/s42779-023-00173-8 |issn=2352-6181 |doi-access=free}}</ref> [[Napa cabbage|Napa]] cabbage is prepared with much salt and approximately 20% of sodium intake comes from kimchi. An increased risk of gastric cancer among subjects with frequent or high consumption of kimchi was found in some case-control studies.<ref>{{Cite journal |last1=Shin |first1=Aesun |last2=Kim |first2=Jeongseon |last3=Park |first3=Sohee |date=2011 |title=Gastric Cancer Epidemiology in Korea |url=http://dx.doi.org/10.5230/jgc.2011.11.3.135 |url-status=live |journal=Journal of Gastric Cancer |volume=11 |issue=3 |pages=135–140 |doi=10.5230/jgc.2011.11.3.135 |issn=2093-582X |pmc=3204471 |pmid=22076217 |archive-url=https://web.archive.org/web/20230909140241/https://jgc-online.org/DOIx.php?id=10.5230/jgc.2011.11.3.135 |archive-date=9 September 2023 |access-date=30 July 2023}}</ref> As with other salted foods, moderate consumption may maximize health benefits of kimchi.