Misugaru is a traditional Korean food made by drying and grinding various grains into a fine powder. Across different cultures, drying and storing grains as powder has been a long-standing method of food preservation. Misugaru is typically made from glutinous rice, brown rice, and barley, but nowadays, ingredients like corn, whole wheat, sorghum, millet, black rice, black beans, Job's tears, sesame seeds, peanuts, and black sesame seeds are also commonly used.

The main ingredient, barley, is rich in fiber, which helps promote bowel movements and prevents constipation. Brown rice, another key ingredient, is packed with dietary fiber, minerals, and phytates, which help eliminate toxins from the body. Misugaru is also known to be effective in treating skin issues like acne and dark spots and aids in skin regeneration. Additionally, the unsaturated fatty acids in the various grains found in Misugaru help lower cholesterol levels and improve blood circulation, which can prevent adult diseases like hyperlipidemia, arteriosclerosis, and diabetes.

The calorie content of Misugaru varies depending on the ingredients, but it is generally known to have about 350-450 kcal per 100g, which is more than a bowl of rice. Despite its high calorie content, it’s often used as a meal replacement during dieting due to its long-lasting fullness. From a nutritional standpoint, Misugaru is high in carbohydrates and protein but low in fat and sugar, making it a healthier option for those looking to gain weight in a healthy way.

Be Careful with Sugars: Enjoy the Natural Sweetness of Misugaru

To enjoy Misugaru with a richer taste, people often add sugar or honey. However, sweetened Misugaru can lead to various health issues such as high blood pressure, obesity, and digestive problems. Instead of adding sugar, why not try chewing the Misugaru granules slowly? As the starch breaks down into sugars, you’ll naturally taste its sweetness. Although honey is often considered a healthier alternative to sugar, it contains 64 kcal per tablespoon, which is higher than sugar's 53 kcal. The World Health Organization (WHO) recommends a daily sugar intake of 25g, which is roughly equivalent to a third of a tablespoon of honey.

As with any food, there are precautions to take when consuming Misugaru. Since it is high in fiber, it can be difficult for infants' digestive systems to handle, so it should not be given to them as a substitute for baby food. Additionally, although it provides long-lasting satiety, its relatively high calorie content means that those dieting should avoid consuming it as a snack rather than a meal replacement.

The Surprising Benefits of Summer Drink, Sikhye

Sikhye, a traditional Korean drink that’s a staple during holidays and special occasions, is loved for its sweet and refreshing taste. Let’s explore eight surprising health benefits of Sikhye and some precautions to keep in mind when drinking it.

1. Promotes Digestion

   Sikhye acts as a natural digestive aid. One of its main ingredients, malt, is sprouted barley seeds that increase nutrients and sugars needed for growth while activating health-beneficial enzymes. These changes make the malt easier to digest, and Sikhye further breaks it down, aiding in digestion and absorption in our bodies.

2. Supports Weight Loss and Hangover Relief

   Depending on your body type, Sikhye can help regulate body temperature. It can feel warm to those with cold body types and cool to those with warm body types, aiding in weight loss and hangover relief.

3. Helps with Fatigue Recovery

   Sikhye is also great for recovering lost energy and reducing fatigue after exercise, making it a popular drink among athletes.

4. Boosts Brain Activity

   Sikhye contains glucose and other sugars that help stimulate brain activity. When these sugars are supplied to the brain, they are used as energy, improving our thinking and decision-making abilities.

5. Relieves Breast Pain

   Sikhye helps dissolve lumps in the body, making it beneficial for relieving postpartum breast pain. However, excessive consumption by pregnant women can reduce milk production, so it's important to monitor intake.

6. Prevents Arteriosclerosis

   Rich in dietary fiber, Sikhye helps expel cholesterol from blood vessels, preventing arteriosclerosis and stabilizing blood pressure.

7. Improves Stomach and Intestinal Health

   Sikhye contains various digestive enzymes like amylase and diastase, which aid digestion in the stomach and serve as food for probiotics in the intestines, promoting gut health.

8. Eases Constipation and Prevents Colon Cancer

   The dietary fiber in Sikhye helps relieve constipation and contributes significantly to colon cancer prevention.

However, like all foods, Sikhye should be consumed in moderation. Being a liquid food with a high sugar content, it can raise blood sugar levels and contribute to obesity, especially in people with diabetes or those who are overweight. It can also cause dental cavities, so it's important to take care of your teeth if you consume Sikhye regularly.

Misugaru and Sikhye's Perfect Partners: Gwajul and Yakgwa

Gwajul is a type of traditional Korean confectionery made by shaping glutinous rice flour into a square, drying it, frying it in vegetable oil, and then coating it with honey or rice syrup before adding puffed rice, sesame seeds, etc. The texture of Yugwa is soft and crispy on the outside, with a chewy caramel-like consistency inside. When you chew on it, the crispy outer layer and the chewy rice syrup combine to create a luxurious taste.

Yakgwa is another traditional Korean confection made by mixing honey, flour, water, cooking oil, and alcohol, shaping the dough in a Yakgwa mold, and frying it in oil. The chewy texture and sweetness of honey make Yakgwa an ideal snack to boost your energy in the afternoon when your sugar levels drop.

Although the heat may have subsided a bit, we still reach for refreshing drinks during the day. Visit Organic One, where you’ll find Korean organic Misugaru, premium organic Seonsik, and sweet Yugwa and Yakgwa waiting for you.

<Newsletter Editor: Ahn Ji-young>