(Roman transliteration: Kim qi) Kimchi, (Roman transliteration: do bo gi) Fried rice cake Korean kimchi is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients.

The main ingredient is lactic acid bacteria, and it is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals.

Korean kimchi has all five flavors after eating, can be eaten with rice, and is easy to digest. It can not only provide sufficient nutrition, but also prevent arteriosclerosis and lower cholesterol. Kimchi represents Korean cooking culture. It has a history of more than 3,000 years of making kimchi. Korean kimchi originated from

China.

Korean Tteokbokki, which tastes sweet and spicy, is a favorite among young Koreans.

What's special is that Korean fried rice cakes don't need to be fried in oil, but are boiled in water to allow the rice cakes to absorb the sauce. When paired with crispy greens, the texture is rich.

Extended information Due to the geographical location of South Korea, winters are cold and long, and fruits and vegetables do not grow, so Koreans use salt to pickle vegetables for winter.

By the 16th century, chili peppers were introduced and widely used for pickling.

There are more than 200 kinds of Korean kimchi. Various vegetables can be pickled into kimchi. Even fruits, fish, meat, etc. can be pickled into various styles of kimchi.

Various seasonal vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, beans, lettuce and other hard roots, stems, leaves and fruits can be used as raw materials for making kimchi.

Fried rice cake has the effects of enhancing resistance, promoting diaphragm and widening intestines, sterilizing, promoting digestion, lowering blood pressure and blood lipids, etc. It is suitable for people with high blood pressure, night blindness, rough skin, etc. It can be eaten by the general population. It is suitable for those with itchy skin and stomach problems.

The patient should eat less.