Hansik, or Korean food, has its unique flavours that clearly set itself apart from other cuisines.
The origins of Korean food are about nature and balance. Korea has four distinctive seasons that provide different ingredients seasonally. Korean dishes are based on fresh seasonal ingredients combined with fermented foods.
There has been increasing interests and popularity over fermented food with its nutritional value and twisted tastes. Korean food’s secret flavor comes from fermentation.
Kimchi is a fermented vegetable, typically cabbage or radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger and jeotgal etc. [Click here to know more about Kimchi.]
The rich flavor of Korean dishes are from various seasonings such as all Jangs and spices such as garlic and spring onion.
Ganjang, Doenjang, Gochujang and gochugaru are key sauces and pastes used in most Korean dishes along with salt. Ganjang, Doenjang and Gochujang are all Jangs that are fermented for certain times. [Click here to know more about Yanngyeom.]