About Korean food
The history of Korean food reaches back to the Korean Neolithic period, also known as the Jeulmun pottery period due to the pottery samples found in archaeological excavations. In terms of food, the period was marked by evidence of grain cultivation as well as hunting, fishing and shellfish collection. Contact with various nomadic groups added domesticated animals. It is believed that beans were first fermented during this era, a precursor to the Korean culinary tradition of fermented foods.
Like the majority of culinary traditions around the world, Korean cuisine was influenced by its geography. For instance, kimchi, a dish of various fermented vegetables, was and still is a staple served at almost every meal, and served as a mainstay during the country’s cold winter months when agriculture was dormant. In the 13th century, the Mongol incursion in the region influenced Korean dishes such as dumplings, noodles and grilled meats; in the 15th century, through trade with Japan, China and Europe, the region acquired crops like sweet potatoes, chili peppers and peanuts, among others.
As well, Korean cuisine is believed to promote physical and spiritual health and, indeed, fermented foods have been shown to lower the risk of various health issues. Traditional dishes relied heavily on vegetables, also contributing to healthy lifestyles.
The influence of street food on Korean food culture
Before we delve into specific Korean dishes, let’s talk about street food. In Korea, street snacks are sold from mobile carts known as pojangmacha. These snacks are popular due to their flavor and low cost. Some of the highlights of Korean street snacks include the following.
- Odeng (fish cake)
- Tteokbokki (rice cake)
- Soondae (Korean-style blood sausage)
- Mandu (Korean-style dumplings)
- Twigim (Korean-style tempura)
- Bap burger (rice burger)
- Corn dog (battered and fried sausage, served on a skewer)
Rice, ginger and more: Some notable Korean dishes
The variety and range of Korean cuisine is so extensive we cannot possibly cover every delicious dish! Instead, let’s discuss some of the most well-known ingredients and dishes you’ll find on a Korean menu.
Kimchi
Kimchi is one of the first food items that comes to mind when discussing Korean cuisine. This extremely tasty fermented dish comes in many forms and regional variations but is commonly made with napa cabbage, Korean radish, ginger, garlic, spring onion and Korean chili powder. Other types of kimchi can include other vegetables or even shellfish. In addition, kimchi is known for its high nutritional content. “Gimjang”, the making and sharing of kimchi in the Republic of Korea, was included in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2013.
Banchan
Banchan refers to the side dishes served with the main course and cooked rice. These delectable dishes can include pickled or sauteed vegetables, omelets, kimchi varieties, and starches such as savory pancakes or noodles.
Ganjang
Ganjang, a traditional fermented food in Korean cuisine, means soy sauce. Ganjang, which is made from soybeans in a highly laborious process, goes through several stages. Soybeans are boiled until cooked, then pounded into pellets. After fermentation, the soybeans are immersed in salty water containing dried red pepper and charcoal. The beans become a sauce, which is frequently used in Korean cuisine as the main sauce or as a side dish.
Tteokbokki
These chewy, cylindrical-shaped rice cakes are one of Korea’s most popular street foods. Tteokbokki is typically served in a spicy red sauce with green onions and eggs.
Samgyetang
Samgyetang (ginseng chicken soup) is a traditional Korean dish often served during the summer months to cool the eater. The soup is made with chicken or quail braised in ginseng and stewed with rice and jujube.
Bibimbap
A staple dish in Korean cuisine, bibimbap literally means “mixed rice” – ‘bibim’ refers to mixing and ‘bap’ refers to cooked rice. In this dish, rice is topped with spicy vegetables, fried eggs, and beef or seafood, and served with gochujang, a spicy-sweet fermented bean paste.
Guksu
Guksu refers to “noodles” and, in Korea, noodles symbolize longevity. As such, janchi-guksu (‘banquet noodles’) are served at wedding dinners, birthdays and other celebrations. This festive noodle dish features an anchovy or beef broth, along with a spicy sauce and slices of fried egg and vegetables.
Bulgogi
Bulgogi – ‘bul’ means fire and ‘gogi’ means meat – is a dish of thinly sliced grilled beef. The meat is first marinated and then grilled; it has a slightly sweet, caramelized flavor and is served with an aromatic sauce.
Songpyeon
Made with rice powder, songpyeon are crescent-shaped rice cakes. A type of tteok, these sweet cakes contain red bean or chestnut paste, honey, toasted sesame seeds or other fillings; they are generally steamed on a bed of pine needles. Songpyeon are traditionally served for Chuseok, the Korean harvest festival.
We wish you pleasant travels and delicious meals!
