Soy sauce has been hailed by Koreans as national food, and Korean breakfasts are usually margarita rice. People who have seen a romantic house must have the impression that Li Ying Jie always asks Han to have a big sauce in the morning. It's good to see the importance of the soup in traditional Korean breakfast. The taste of big sauce may be a little difficult to accept for the first time, but it smells good. Also, in the fermentation process, large sauce can increase polyphenols that prevent oxidation, as well as the protein composition “scalated amino acid” that is useful for the generation of humans. It can promote blood sugar regulation, and its fermentation products can effectively prevent type 2 diabetes by promoting the distribution of blood sugar-regulated substance, insulin. It's getting colder lately, making a bowl of Korean soup and a bowl of fragrance rice is a good mix of nutrients, simple and delicious, and warm soup winter is the best。
