You may not know, but there are surprisingly many foreign foods that are better than Korean foods. Shintobul believed that domestic foods were the best, but it turns out that foreign foods are better.
1. Honey
I used to believe that local honey was the best, but surprisingly, foreign honey is said to be better Domestic local honey is also excellent, but research results are continuously coming out that New Zealand’s Manuka honey and Australia’s Redwood honey have much higher average ingredients and mineral contents, and are actually superior in terms of health benefits. In particular, organic honey from Germany and Canada is evaluated higher than domestic honey in terms of taste complexity and purity due to strict certification standards and a wide range of flower types.
2. Soy sauce
Soy sauce is the basic seasoning for Korean food, but it’s shocking that foreign ones are said to be better
Traditional Korean soy sauce that has been passed down through generations is also excellent, but Japan’s Yukijirushi and Kikkoman soy sauces surprisingly have a deep savory flavor and consistent quality, and many chefs secretly use them to add even deeper flavor to Korean dishes.
3. Ginseng
There is something better than Korea’s proud Korean ginseng. We used to believe that Korean ginseng was the best in the world, but surprisingly, North American ginseng grown in Ontario, Canada and Wisconsin, USA has a higher ginsenoside content and less bitterness, and scores high in both efficacy and taste. In particular, Canadian ginseng grows in a cold climate and contains more effective ingredients, so it is ironic that 80% of its exports are exported to Korea and Hong Kong, China.
4. Rice
The Korean table is the most basic, but imported rice is better. The quality and stability of domestic rice are recognized worldwide, but surprisingly, Canarol from Italy’s Pogwang River and Bonbasa from Valencia, Spain offer a completely different level of experience in terms of elasticity and flavor.