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As Korea enters kimjang season — the annual winter tradition of preparing large batches of kimchi for storage — many households are once again gathering ingredients and chopping napa cabbage.
Although fewer families make kimchi at home today, many Koreans still recall childhood memories of relatives and neighbors coming together for a full day of work, then sitting down to freshly made kimchi paired with steaming slices of boiled pork and seasonal oysters.
Health experts say these classic pairings are not only cultural staples but also nutritionally meaningful.
Boiled pork helps reduce fatigue with vitamin B1
According to nutrition data from the National Institute of Crop Science, pork contains far higher levels of vitamin B1 (thiamine) than other meats — nearly 10 times more than beef. Vitamin B1 plays a key role in reducing fatigue and restoring energy, which helps explain why older generations offered boiled pork to family members exhausted from daylong kimjang preparation.
Vitamin B1 is especially abundant in tenderloin, followed by hind leg and foreleg cuts. The daily recommended intake is around 1.1 to 1.3 milligrams, which corresponds to about 120 grams of pork. Hind leg cuts contain one third the calories of pork belly and around one and a half times more protein.
Oysters and fresh kimchi work together for better nutrient absorption
Oysters reach peak season during kimjang. Rich in iron and magnesium, they are particularly beneficial for women with anemia. Their unsaturated fats support vascular health, while zinc contributes to male vitality.
Freshly made kimchi — which contains garlic and ginger — can further improve iron absorption from oysters. Compounds such as allicin in garlic and gingerol in ginger also have antibacterial effects. Oysters retain their nutritional value whether eaten raw or cooked, offering flexibility during these meals.
Why napa cabbage and pork make a good nutritional match
Napa cabbage kimchi and pork complement each other nutritionally. The dietary fiber in cabbage helps prevent the buildup of saturated fat and cholesterol from pork, especially from fatty cuts. Isothiocyanates in cabbage also help reduce bodily waste, while the garlic, ginger and green onions in kimchi’s seasoning support vascular health and counterbalance the effects of meat consumption.
Boiling meat is healthier than grilling
Colon cancer, once relatively rare in Korea, is now rising rapidly and is on track to become the nation’s most common cancer. In 2022 alone, 33,158 new cases were reported. The National Cancer Information Center says excessive consumption of red meat high in saturated fat is one risk factor, but grilling meat until charred also increases cancer risk. Boiling meat — the traditional cooking method during kimjang — reduces carcinogens produced by burnt fat and meat.
While grilled pork remains popular today, experts say boiled cuts paired with freshly made kimjang kimchi remain a healthier choice during the winter season.
This article from Kormedi.com, Korea’s top health care and medical portal, is translated by a generative AI system and edited by The Korea Times.