![[instiz] THE 4 THINGS THAT ONLY KOREANS EAT BUT ARE THE WORST FOR YOUR BODY](https://blogger.googleusercontent.com/img/a/AVvXsEir0NakRvtj-pVR8c-9DShV7D4X_tJwpXd6tXuF4OskM8_937Kn0g_6eouJ9ToWUsTyffhJWNkY4VklFOxuzFEa1yqVOky-46Duqaca8swotClAq_9hr82v0QqK_t0oqKempWlkd8c-hPgRIgOi63mlqRccjs6_pJMTDYgB73L-TWONitUi4LJFVu_76ItE=w1200-h630-p-k-no-nu "[instiz] THE 4 THINGS THAT ONLY KOREANS EAT BUT ARE THE WORST FOR YOUR BODY")
1. Jjajang ramyun – sodium and trans fat bomb
Issues:
Trans fat and saturated fat: the oil used to fry the noodles during production oxidizes, negatively affecting cardiovascular health.
Blood sugar spike: refined carbohydrates (flour + sauce) can cause a rapid increase in blood sugar.
Replace with non-fried fresh ramen.
Boil the noodles, discard the broth, or choose products with lower sodium content.
2. Gopchang and makchang – High-fat foods with increased cancer risk
Issues:
Excess saturated fat: gopchang and makchang have very high fat content, which can worsen vascular health and increase the risk of weight gain.
Carcinogenic substance production at high temperatures: when grilled over charcoal or fried in oil, substances like benzopyrene and heterocyclic amines (HCA), which are classified as carcinogens, are produced.
Increased cholesterol: regular consumption can increase LDL (bad cholesterol), raising the risk of cardiovascular diseases.
Alternatives:
Instead of grilling, cook by stir-frying or boiling to reduce the production of carcinogenic substances.
Reduce the intake amount and consume with vegetables to enhance detoxification effects.
3. Seasoned seaweed – A hidden sodium bomb
Issues:
Excess sodium: each sheet of seasoned seaweed contains 50-100mg of sodium, so consuming it frequently with rice can easily exceed the recommended daily intake.
Trans fat risk: some seasoned seaweed products use oxidized oils (like palm oil or soybean oil), increasing cancer risk.
Artificial seasonings: many seasoned seaweed products contain MSG and synthetic flavorings, which can negatively affect health with long-term consumption.
Alternatives:
Instead of commercial seasoned seaweed, consume roasted seaweed brushed with sesame oil or olive oil.
Limit intake to one or two sheets and choose low-sodium products.
4. Tteokbokki – threat of sugar, sodium, and trans fats
Issues:
Refined carbohydrate bomb: the main ingredients of tteokbokki, wheat cakes and rice cakes, cause a rapid spike in blood sugar, increasing the risk of obesity and diabetes.
Sugar + gochujang combination: gochujang contains a high amount of sugar and sodium, and the tteokbokki sauce adds even more sugar.
Worst when eaten with fried foods: street-style tteokbokki is often consumed with fried foods and fish cakes, leading to excessive trans fats and calories.
Alternatives:
Use sweet potato or brown rice cakes to lower the rate of blood sugar increase.
Replace sugar with stevia and use soybean paste (doenjang) instead of gochujang for a healthier seasoning.
Add vegetables (such as cabbage or bell peppers) to increase fiber content.
*leaves body out of shock*
1. I’ll just eat that and die an early death
2. It’s tasty so I don’t care
3. I just ate Jjapagetti for breakfast and was about to order tteokbokki for lunch…
4. I’m drooling just looking at the photos
5. But they’re so tasty
6. Hul I’m shocked at the seasoned seaweed
7. Oh I love all of them….
8. I’m ordering that for my dinner
9. But even other countries consume gopchang
10. I will never let go of my tteokbokkie~
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