One of the characteristics of Korean food are spiciness and red color. Chili peppers are a major contributor to this. It's often used as a seasoning as well as cooking, either raw or powdered.
Another characteristic of Korean food is that it uses a lot of flavored vegetables such as garlic, green onions, and ginger. In particular, garlic is consumed in large quantities, which is one of the reasons why it's said Korean food is good for stamina.
In addition, fermented soybean food is indispensable for seasoning Korean food. Kanjang (soy sauce) and doenjang (soybean paste) are often used as basic seasonings in Korea.
Kanjang (soy sauce; Hangul: 간장) is an amber colored liquid. It has a pronounced and very salty flavor which makes it a popular seasoning to enhance the flavor of white rice or to marinate meat and fish before grilling.
Doenjang (soybean paste; Hangul: 된장) is characterized by its flavor that is emphasized as it is boiled and its unique odor. One way to eat doenjang is to use it in soup dishes. It can be also used mixed with garlic, sesame oil and sometimes gochujang (explained in the next) to make a paste called ssamjang. It is common to wrap grilled pork, rice and ssamjang in a leaf such a lettuce and to eat it.
Kanjang and doenjang are produced from dried soybeans. These are boiled and then ground into coarse pieces. The resulting paste is then molded into blocks called meju. Meju are then exposed to the sun or heated artificially. During this process, white mold forms on the surface of the mejus and they harden. The fermentation process can then begin.
One to three months later, depending on the size of the meju, they are put in a large opaque jar with brine and begin to ferment again. After this period, liquids and solids are separated. The resulting liquid becomes kanjang and the solid part is doenjang.
Another fermented food made from soybeans is gochujang.
Gochujang (Hangul: 고추장)) is a spicy Korean fermented past made from red chili peppers, fermented soybean paste, glutinous rice and wheat germ. Traditionally, it’s fermented in an earthenware pot kept outdoors, during which time the starches in the glutinous rice are converted to sugars, giving the condiment its underlying sweetness. Gochujang is used in several Korean dishes to add a hot taste.
In Korea, starch syrup made from corn is often used rather than sugar to add sweetness. It shines on the dishes and enhances the aroma and spiciness.
How about Korean food for today's meal ? Please try to make authentic Korean food using Korean seasonings !