Fig. 6

Types of side dishes consumed by centenarians and frequency of consumption. Namuls are consumed at a far higher rate than other types of side dishes. Source: Lee [42]. Jorim: dishes boiled in kanjang (soy sauce). Ingredients such as meat, seafood, tofu, or vegetables are marinated, usually with kanjang, then cooked over a low flame. Jeolim: pickled dishes. Pickling was developed so that ingredients which could previously only be eaten in season could be stored and eaten year-round. This involves placing vegetables in salt, vinegar, or jang such as soy sauce, soybean paste, or red pepper paste so that the flavor seeps into the vegetables and they do not rot. The process of maturation adds a new flavor to the dishes [46]. Jeotgal: salted fermented seafood used to enhance its flavor and appetite rather than increase the nutritional value of the food. Jang: jang is a group of traditional Korean fermented foods made with soybeans and includes soybean paste, soy sauce, red pepper paste, and chongkukjang. While these foods are most often used to adjust or enhance the taste of side dishes and kuk, they can also be used as standalone dipping sauces for vegetables, raw fish, or meat. Bokeum: stir-fried dishes. Vegetables or meat are stir-fried in a hot pan with a pinch of oil. Fried dishes were traditionally rare in Korea due to the scarcity of oil, so stews or stir-fried dishes were cooked by adding only a small amount of oil to the pan. Jeon: Korean pancakes. Fish, vegetables, or meat are cut into thin pieces, salted, and then wrapped in a mixture of flour and egg, before being heated in a frying pan with oil into a flat shape. Gui: roast dishes. Ingredients are marinated and then roasted or served as cooked side dishes after adding salt and grease. Roast dishes can be salted or marinated with soy sauce or red pepper paste