Traditional Korean Food
In accordance with the belief that "food is the best medicine," traditional
Korean medicine emphasizes the importance of food in maintaining health and
preventing illness. Key to this tradition is the process of fermentation, which
helps food to mature and extend its shelf life. Popular fermented foods in Korea
include doenjang, ganjang, gochujang, and jeotgal, with the fermentation process
lasting anywhere from several months to several years.
Doenjang and ganjang
are two
of the most significant fermented foods in Korean cuisine. To make these,
soybeans are soaked in water, boiled, pounded into brick-shaped lumps, and left
to dry and ferment. The fermented beans are then placed in salted water with
dried red chili and heated charcoal, which remove impurities and odors during
the fermentation process. After about two to three months, the beans are fully
fermented and divided into solids and liquid, which are then brewed for several
more months to develop their full flavor.
Gochujang
a popular Korean chili paste, is made by fermentinga a mixture of soybean malt,
salt, and chili pepper powder with a blend of powdered rice, barley, flour, and
malted barley. Gochujang has become a symbol of the vibrant, energetic
disposition of Korean people and is a staple condiment in Korean cuisine, which
has evolved to prefer hot and spicy flavors since the introduction of chili
several hundred years ago.
Soybean Paste Stew (Doenjang Jjigae)
A popular Korean dish, Doenjang Jjigae is prepared by boiling a combination of
ingredients like meat, clams, vegetables, mushrooms, chili, tofu, and soybean
paste.
Soy Jar Terrace (Jangdokdae)
Jangdokdae is an area outside the kitchen that serves as a storage space for
large brown-glazed pottery jars used to store fermented foods like soy paste,
soy sauce, and chili paste. These Korean pottery jars are ideal for preserving
fermented food as they provide proper ventilation. An ideal location for
Jangdokdae would be an area with adequate sunlight and ventilation.
Saeujeot is a popular fish sauce made by fermenting salted shrimps and is one of
the two most commonly used fish sauces in Korea, the other being anchovy sauce.
It is added to various dishes, including kimchi, to enhance their flavor.
Jeotgal is a popular condiment used to enhance the taste of food and is almost
an essential kimchi seasoning. It is made by fermenting a variety of seafood,
such as anchovy, shrimp, oyster, or clam, with salt or other condiments in
addition to salt, in a cool place. The longer it is fermented, the better it
tastes. The tradition of making fermented fish sauce has yielded several special
delicacies, including sikhae, which is made by fermenting fish mixed with rice
and condiments.
Kimchi is a popular Korean dish that is gaining worldwide recognition for its
anti-carcinogenic properties and nutritional value. It has numerous variations
that create diverse flavors and tastes. The most common type of kimchi is made
by mixing salted white cabbage with kimchi paste made of chili powder, garlic,
spring onion, Korean radish, ginger, fish sauce, and other ingredients like
fresh seafood. Kimchi can be eaten fresh but is typically consumed after
fermentation for several days. Some prefer fully fermented mugeunji, which is
aged for over a year.
The ingredients of kimchi vary according to regions and local traditions. Seoul
is known for its gungjung kimchi (royal kimchi), bossam kimchi (wrapped kimchi),
chonggak kimchi (whole radish kimchi), and kkakdugi (cubed radish kimchi), while
Jeollado is famous for godeulppaegi kimchi (Korean daisy kimchi) and gat kimchi
(leaf mustard kimchi).
Kimchi has gained worldwide recognition, and in 2001, the Codex Alimentarius
Commission designated Korean kimchi as an international standard. In 2012, the
term "kimchi cabbage" was officially published, replacing the previous term
"Chinese cabbage." In 2003, during the spread of severe acute respiratory
syndrome (SARS), foreign media reported that Koreans were safe from SARS because
they consumed kimchi, which brought global attention to its efficacy. In 2006,
Health Magazine listed kimchi as one of the world's five healthiest foods.
Bibimbap Cooked rice served with fresh and seasoned vegetables, minced beef, and
chili paste
Bibimbap (literally “mixed rice”) is a
Korean rice dish served after mixing it with an assortment of fresh and seasonal
vegetables, fried egg, minced beef, and other ingredients. It is also served in
a sizzling hot stone bowl, which is called dolsotbibimbap (Hot Stone Pot
Bibimbap). The dish is closely related to Jeonju, a UNESCO-designated Creative
City of Gastronomy, where food festivals such as the Bibimbap Festival are held
every autumn, thereby attracting gastronomes from across South Korea and beyond.
Bibimbap, along with kimchi and bulgogi, is considered one of the three
representative dishes of Korean cuisine. It is getting more preferred as an
airline meal, and more e#orts have been put
into the development of di#erent bibimbap products to popularize Korean cuisine
as a universal global food.
In addition to its cultural significance and delicious taste, tteok also has a
variety of nutritional benefits. As it is made from rice flour, tteok is
gluten-free and low in fat. It is also a good source of carbohydrates, providing
energy to the body.
One popular tteok dish is tteok-bokki, which consists of stir-fried tteok in a
spicy sauce made with gochujang (red pepper paste), soy sauce, and sugar. This
dish is a favorite among Koreans and is often sold by street vendors and in
small restaurants.
Another popular tteok dish is tteok-guk, a traditional soup made with sliced
tteok, beef broth, and garnished with egg and vegetables. Tteok-guk is a
symbolic dish eaten during the Lunar New Year and represents the turning of a
year, as the long, white tteok symbolizes a long life.
Overall, tteok is an important part of Korean cuisine and culture. Its
versatility and rich history make it a beloved dish that continues to be enjoyed
by many people around the world.
Bulgogi , meaning "fire
meat," is a classic Korean dish where sliced beef or pork is grilled after
marinating in a sweet soy sauce mixed with various condiments including soy
sauce, sugar, and pear juice. This dish is well-loved by both Koreans and
foreigners alike, with many fast-food restaurants in South Korea offering
bulgogi-flavored options such as hamburgers and pizza.
Japchae , a
popular celebratory dish in Korean cuisine, is a flavorful mixture of various
ingredients. It is made by combining boiled glass noodles, fried vegetables like
spinach, carrots, and mushrooms, meats, and other flavorful components.
Originating from the Joseon dynasty, Japchae was first served at a royal banquet
in the 17th century, and it is still considered an elegant and luxurious dish
today, often served at special events such as weddings, birthdays, and 60th
birthday parties.
Jeon, also known as Korean pancakes, includes all types of food made by slicing
ingredients and coating them with wheat flour and egg before frying in oil. Jeon
can be made with various ingredients such as meat, fish, and vegetables, with
some versions like hwajeon being made from glutinous rice flour and seasonal
flower petals such as chrysanthemum and azalea. This beloved dish is often
served during feasts, holidays, and other significant occasions, enjoyed by all
ages.
Rice ,
the staple food of Korea, is consumed in many forms such as boiled rice, rice
cakes, and rice flour. Rice cakes are made by steaming rice and sometimes other
grains or by pounding boiled rice into different shapes and textures. Rice is
often mixed with other ingredients such as beans, fruits, nuts, and herbs such
as mugwort, red bean, jujube, soybean, and chestnut to make different varieties
of rice cakes.
Korean people serve various types of traditional rice cakes with symbolic
meanings on special occasions. For example, baekseolgi (snow-white rice cake) is
served on a baby's first birthday as it represents a long life, while
patsirutteok (red-bean-coated rice cake) is eaten when starting a business as it
is believed to repel evil forces. Tteokguk (rice cake soup) is served on New
Year's Day, which consists of a broth with rice flakes, and Songpyeon,
bite-sized half-moon-shaped rice cakes stuffed with honey, chestnut, soybean, or
sesame mixture, is served on Chuseok (the 15th Day of the 8th Lunar Month).
Nagwon-dong
in Seoul is famous for a cluster of rice cake houses still operating downtown.
These rice cake houses serve various types of rice cakes made with different
ingredients and textures, which are popular among locals and tourists alike.
Gyeongdan , a type of small rice cake,
is made by mixing glutinous rice powder with hot water, shaping the dough into
balls, boiling them, and coating them with powder such as bean or sesame seed
powder. Sponge cake crumbs are also used as a coating nowadays.
Porridge
or juk in Korean, is a type of Korean-style porridge that is cooked in water for
a long time with various grains. Traditionally, it was used to treat digestive
problems or served to children and the elderly. In recent years, juk houses have
become popular in many parts of South Korea, offering a wide range of ingredient
choices and developing numerous varieties. Instant porridges are also available
for commercial sale.
Korean people have created a variety of noodle dishes, each with its own
symbolic meaning. Janchi guksu
, a noodle dish served in a
hot anchovy broth, is a must-have dish at wedding receptions, symbolizing a
happy marriage. It is also eaten to celebrate birthdays, symbolizing a long and
healthy life. Cold buckwheat noodles, or naengmyeon, are another popular noodle
dish. Pyongyang-style naengmyeon is served as a cold soup with noodles, while
Hamheung-style naengmyeon is eaten mixed with a spicy dressing.
Hanjeongsik , also known as the
Korean table d’hote, is a traditional Korean full-course meal consisting of
cooked rice, soup, and three to five side dishes, which are largely
vegetable-based. Although the higher standard of living has contributed to the
creation of more new side dishes, the Korean table d’hote always includes the
three basic dishes: rice, soup, and kimchi. The cities of Jeonju and Gwangju in
the southwestern part of South Korea are particularly famous for their
traditional Korean-style full-course meals.
The Korean table d'hote, known as Hanjeongsik, is a traditional full-course meal
that usually includes an appetizer, a main course made of grains, several side
dishes, and a dessert. The meal is often categorized based on the number of side
dishes, which can range from three to twelve, and are referred to as "cheop
bansang."
Makgeolli [] is a traditional
Korean rice wine that is produced by fermenting steamed rice, barley, or wheat
mixed with nuruk, which is a traditional Korean fermentation starter.
Korean Temple Cuisine, developed by Buddhist temples in Korea, offers a wide
variety of vegetable-based dishes and ingredients. These culinary traditions aim
to provide monks and nuns with the necessary proteins and other nutrients
required for their health while abstaining from meat consumption. Nowadays,
temple cuisine has become a popular choice for people following vegan diets and
those with special dietary needs for health reasons.
South Korea has developed a
diverse range of alcoholic beverages, each uniquely suited to the needs and
customs of specific regions for use during festivals, holidays, memorial rites,
and other commemorative occasions. Over 300 traditional beverages have survived,
including Munbaeju (pear-flavored liquor) and Songjeolju (pine knot liquor) in
Seoul, Sanseong Soju (distilled liquor) in Gwangju, Gyeonggi-do, Jindo Hongju
(red liquor) in Jeollanam-do, Jeonju Igangju (distilled liquor) in Jeollabuk-do,
Hansan Sogokju (rice wine) in Chungcheongnamdo, and Geumsan Insamju (ginseng
liquor) in Chungcheongnamdo. Gyodong Beopju (rice liquor) is also a famous
alcoholic beverage originating from Gyeongsangnam-do.
One of the well-known traditional alcoholic beverages in South Korea is
Makgeolli, also referred to as nongju, takju, or dongdongju. This rice wine is
made by fermenting steamed rice, barley, or wheat with nuruk, resulting in a
mild drink with an alcohol content of 6%-7%. Tourists visiting South Korea have
shown an increasing interest in this healthy fermented liquor. Soju is another
popular alcoholic beverage made by mixing alcohol extracted from sweet potatoes
and grains with water and flavorings. Although its alcohol content varies, it is
widely favored by people in South Korea due to its affordable prices and is
becoming increasingly popular among foreigners as well.
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