Since ancient times, the Korean people have maintained a belief that food and medicine have the same origin and hence perform the same function, following the adage that ‘food is the best medicine’. One of the key words to understanding traditional Korean food is fermentation, a metabolic process that helps food to ‘mature’ so that it has improved taste and nutritional properties and can be stored for a longer period. The Korean foods that best represent the tradition of fermentation developed in Korea include doenjang (soybean paste), ganjang (soy sauce), Gochu-jang (chili paste) and jeotgal (salted seafood), whose fermentation can take anywhere from several months to several years. The degree of fermentation is a key factor in the taste and flavor of food cooked at home and in restaurants.
Doenjang (Soybean Paste) and Ganjang (Soy Sauce)
Two of the most important items of traditional fermented food in Korea are doenjang and ganjang. To make them, it is necessary to soak soybeans in water and boil them until fully cooked. Then, they must be pounded and ormed into brick-shaped lumps, and left to dry and ferment. Then, they are placed in salted water in a large pot along with dried red chili and heated charcoal, which help remove impurities and odor during the fermentation process. The beans thus prepared are then left for about two to three months until they become fully fermented. This product should then be divided into two, solids and liquid, of which the former needs to be brewed for over five more months and the latter for over three months to develop a full flavor and taste. Just like wine, soy sauce tends to have a richer flavor and taste when brewed for a longer period.
Gochu-jang (Red Chili Paste)
Gochujang (chili paste) is a traditional Korean condiment made by fermenting a mixture of soybean malt, salt, and chili pepper powder with a blend of powdered rice, barley, flour, and malted barley. Gochujang has long been one of the most important traditional condiments among Korean people, whose palates have evolved towards a preference for hot and spicy foods since they were introduced to chili several hundred years ago. Chili and gochujang are now often regarded as a symbol of the vibrant, energetic disposition of Korean people.
Jeotgal (Salted Seafood)
An almost indispensable ingredient for kimchi and a very popular condiment used to enhance the taste of food, jeotgal (salted seafood) is made by mixing one of a variety of seafood (such as anchovy, shrimp, oyster, or clam) with salt, or with other condiments in addition to salt, and fermenting it in a cool place. They say that a longer period of fermentation makes it tastier. The tradition of making fermented fish sauce yielded several special delicacies including sikhae, which is made by fermenting fish mixed with rice and condiments.
Now beginning to gain a worldwide reputation as a representative food of Korea, kimchi has been praised for its anti-carcinogenic properties and nutritional value, as well as numerous variations that create excitingly 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 is normally eaten after fermenting it for several days although some prefer mugeunji (ripe kimchi) which is fully fermented for over one year.
Bibimbap (literally “mixed rice”) is essentially a dish of cooked rice served after mixing it with an assortment of fresh and seasoned vegetables, fried egg, minced raw beef and other ingredients before cooking. The dish is closely related with Jeonju, a UNESCO-designated “City of Gastronomy,” where food-related festivals, including the Bibimbap Festival, are held every autumn, attracting gastronomes from across Korea and beyond. Bibimbap has recently begun to attract worldwide attention for its nutritional balance, which is said to help keep those who eat it free from geriatric diseases, and is now generally cited as one of the three most representative dishes of Korean cuisine along with kimchi and bulgogi.
Bulgogi, which literally means “fire meat”, refers to a traditional Korean dish made by grilling beef or (rarely) pork after shredding or slicing it and marinating it in sweet soy sauce mixed with a great variety of condiments. It is one of the rare meat dishes to have developed in Korea, where people were generally more accustomed to eating vegetable dishes, and has won many enthusiasts outside the country. Bulgogi has recently been adopted by fast-food restaurants in Korea, resulting in the emergence of bulgogi hamburgers and pizzas.
Tteok (Rice Cake)
Tteok, or Korean rice cake, refers to a range of sticky cakes made by steaming powdered rice with other grains, usually beans, or by pounding boiled rice into different shapes and textures. While tteok was sometimes eaten as part of a meal, it was more often one of a variety of special foods served at special family or communal occasions such as birthday parties, wedding receptions, memorial services and traditional holidays. Rice is the main ingredient of tteok, but it is often mixed with other grains, fruits, nuts and herbs such as mugwort, red bean, jujube, soybean and chestnut.
Korean people in the past assigned various symbolic meanings to tteok and made and ate it according to those meanings. They made (and still make) baekseolgi (white steamed rice cakes), for instance, on the first birthday of a baby as it symbolizes a long life, and they made patsirutteok (steamed red bean and rice cake) whenever they started a business as its red color was believed to help repel evil forces. They celebrate New Year’s Day with tteokguk, consisting of a broth with rice flakes, and Chuseok (the 15th Day of the Eighth Lunar Month) with songpyeon, bite-sized half-moon shaped rice cakes stuffed with a honey, chestnut, soybean, or sesame mixture. There are many famous tteok houses in Nagwon-dong in downtown Seoul.
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