Traditional Korean meals start with warm soup to prepare the stomach for digestion.

In Korean culinary tradition, the presence of 'guk' (soup) or 'tang' (stew) is considered essential for a balanced meal. Scientific studies, including research published in the journal 'Appetite' in 2007, have shown that consuming low-energy-density soup before a meal can reduce total calorie intake by up to 20%. This occurs because the liquid volume increases gastric distension, signaling the brain to release satiety hormones like cholecystokinin.The temperature of the soup also plays a critical role in gastrointestinal health. Warm liquids help to relax the smooth muscles of the stomach and improve blood flow to the digestive tract, which enhances the efficiency of nutrient absorption. This is particularly important in Korean cuisine, which often features complex fermented foods and high-fiber vegetables that require robust enzymatic activity to process.Furthermore, the savory 'umami' profile of traditional Korean broths, often made from dried anchovies or kelp, stimulates the cephalic phase of digestion. This phase accounts for about 20% of total gastric acid secretion and is triggered by the taste and smell of the food. By starting with a flavorful broth, the body is chemically alerted to begin producing pepsin and other proteases well before the main course arrives at the stomach.