Korean seasonings, Yangyeom

Judy Hyunjoo Jung

Seasonings draw out the unique flavors of a dish’s ingredients, and various seasonings are used to create unique flavor combinations. Seasonings primarily consists of condiments and spices. Condiments are ingredients that contain salty, sweet, sour, spicy and bitter flavors. Spices lend their own scent to a dish, and spicy, bitter and crispy pastes can remove certain odors or enhance an ingredient’s original flavor. Doenjang (soybean paste) Doenjang and Ganjang are traditional Korean sauces that are made by fermenting soybeans. Their ingredients are rather simple: soybean, water and salt. Soybeans, harvested in November and December, are boiled in water, pounded and...

Read more

Kimchi, the fermentation art

Judy Hyunjoo Jung

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 provides different ingredients seasonally. Korean dishes are based on fresh seasonal ingredients com Kimchi is the most basic side dish that is made through process of brining and fermenting. It has an unique acidic taste caused by the lactic acid producing organisms during fermentation and it not only helps digestion, but also stimulates appetite.

Read more