Beyond Kimchi - How To Cook Korean Food At Home
Korea is justifiably revelling in its moment in the bright sun of the global zeitgeist. Whether you’re zipping around town in your shiny new Kia, bingeing the latest hot series on your Samsung smart TV, embarrassing the bathroom tiles with your mid-shower belting rendition of the latest BTS hit or boosting your gut biome with some trendy kale and fennel kimchi, the letter K has never been so cool.
Korea’s current standing is arguably the apex of an arc spanning one of modern history's greatest economic miracles. Like its neighbour, Japan, to the East, the country’s grand entrance on the global commercial scene signalled an explosion in the popularity of its cuisine. From Barbeque to Bibimbap, Korean food is all the rage across Australia. From the burgeoning Korean restaurant scenes in Melbourne & Sydney to your social feeds that are most likely peppered with food influencers spruiking their latest Korean-inspired creations - Australian’s are riding the K-Wave all the way to their tummies!
Salivating over Insta is one thing; replicating those superb-looking culinary masterpieces in your home kitchen is another, rather intimidating proposition. That’s why we’ve chosen to kick off our new and exciting International Cuisine Series on that beautiful, fascinating and dynamic little peninsula that juts out of the Asian mainland. We will break down the secrets of Korean cooking so you can dazzle your family and friends with the mesmerising flavours currently all the rage.
Basic Korean Flavours
If we had to put our finger on the allure of Korean cooking, it would probably be its sublime ability to balance bold, robust flavours with delicate, complex undertones to create something familiar yet unique. Take the ubiquitous kimchi, for example. When done correctly, you can usually smell it before entering the room, and the taste hits you like a right hook to the kisser. However, underneath, there’s so much going on that leaves you in no doubt that this signature dish is unmistakably and quintessentially Korean. To understand how this delicate juggling act is achieved, we first need to delve into the flavours that make up this sophisticated profile.
1. Soy Sauce
Like most Asian cuisines, Korean makes liberal use of soy sauces as a flavour base. If you think that all soy sauces are the same, think again. There are literally hundreds of soy sauce varieties in Korea. However, most of them can be distilled (pun intended) into two categories:
- Jinganjang - a darker variety used in bastes, marinades and dipping sauces. More or less similar to the soy sauces you would be familiar with on our supermarket aisles
- Gukganjang - a lighter sauce used predominantly in soups, broths and stews. Don’t be fooled by the “light” moniker. This refers only to the colour. Gukganjang is, in fact, saltier and richer in flavour than its darker cousin.
2. Garlic
Think you like garlic? You have NOTHING on Koreans.
No foodie experience can prepare you for the onslaught of garlicky payload that bombards your senses when you’re in the country.
According to ancient Korean lore, the mother of the country’s first mythical king, Tangun, was originally a bear who transformed into a beautiful woman after being tested to subsist in a cave for 100 days with nothing but garlic (and a bit of mugwort…delicious) to eat1. So, you can see how fundamentally garlic is hard-wired into Korean identity.
As one of our GreenPan home cooks recall, he had consumed more garlic in his two week stay in Korea than one would typically eat in a year in Australia. While other countries are busy chopping, slicing, bruising or crushing their garlic, K-Peeps simply cut to the chase and snip cloves in half with a pair of scissors, then sprinkle the pieces like confetti on every mouthful of Sangchu-wrapped barbequed meat.
It sounds terrifying, but copious amounts of garlic are central to achieving an authentic Korean culinary experience. The trick is to let go of your inhibitions and embrace the pong. Also, just make sure whoever you’re kissing is eating it, too!
3. Korean Chilli
A healthy dose of fiery heat is synonymous with Korean food. Surprisingly, you will only find chilli in 20-30% of Korean recipes. However, virtually all the signature dishes that most of us are familiar with contain the telltale red colour and smouldering burn, making it an indispensable element.
The Korean chilli pepper, known locally as gochu, is related to more familiar varieties such as jalapeno and cayenne peppers but has its own distinctive taste and aroma.
In cooking, Korean chilli almost exclusively takes two forms:
a) Gochugaru (chilli powder/flakes)
The ubiquitous bright red powder is indispensable in the Korean kitchen and comes in powdered and flake forms. In most cases, the flake form is used in cooking, while the powder serves primarily as the base for gochujang (see below). The first thing you’ll notice when opening a packet of gochugaru is the uniform red. This is because the product uses only the flesh of the chilli and not the seeds or membrane. As these are the hottest part of the fruit, chilli aficionados typically find gochugaru slightly on the milder side of the heat spectrum. However, the rest of us mere mortals will still find it has a significant kick, so don’t let that lull you into a false sense of security; otherwise, you’ll pay for it!
The most commonly asked question about Gochugaru is whether you can substitute another variety of chilli powder or flake. Korean purists answer this with a unanimous and emphatic “NO”. Unless you use the original, your creations will lack the authentic feel. If you’re really stuck and cannot live without your K-fix, you could try mixing a more neutral chilli powder such as cayenne with sweet paprika. This may help to approximate the fruity yet earthy tones of the real deal, but it is a stop-gap measure at best.
b) Gochujang (spicy fermented soybean paste)
This rich, gloriously deep-red paste is the base for countless soups, stews and sauces and has become the “it” condiment for the trendy types looking for new and exciting ways to look and sound sophisticated: “OMG, Oscar and I had the most DIVINE Gochujang Smashed Avo on Sunday, it was to die for!”
Essentially, gochujang is a Korean form of miso paste called doenjang (more on that in just a minute) mixed with gochugaru powder, giving it a spectacular deep, red colour, thick, smooth texture and powerfully spicy twist.
Thankfully, these items are now available in any self-respecting Asian grocery and a growing number of regular supermarket and specialty store shelves, making Korean-style cooking more accessible than ever in Australia.
4. Doenhang
As we’ve seen above, Doenjang is Korea’s answer to the Japanese staple miso paste. While you can substitute one for the other in a pinch, the fermentation method used for doenjang is subtly different. It produces a more pungent flavour and organic texture and aroma. To the uninitiated, the smell may cause a raised eyebrow. However, just a spoonful of this savoury staple will be sufficient to impart the signature flavour that you love.
Given that it is also the base for gochujang, this savoury staple is a crucial part of a vast range of dishes, and no Korean pantry is close to complete without it.
5. Umami
Despite generally boasting bolder flavours than Japanese food, umami is equally as crucial a part of the Korean palette. Salty and spicy are features of numerous cuisines. However, the unmistakable umami hit delivers the delicate complexity that is inimitably Korean.
Umami infiltrates Korean cuisine via several routes:
a) Dried Mushrooms
In particular, shiitake and other mushrooms provide an elegant base for soups, broths, and sauces while simultaneously standing alone as a scrumptious ingredient.
b) Dashima
Known to Japanese food lovers as Kombu, dashima is typically available in many shapes, sizes and formats, each adding a delicate hint of the ocean that balances perfectly with the bolder flavours.
c) Doenjang
We’ve already touched on this one above. However, the spectacular earthy tones make it worth a second mention here.
d) Fish Sauce
Another essential item in the Korean pantry is fish sauce, a key ingredient in everything from kimchi to jjigae. If fish is not your thing, but you still want your creations to taste like the real deal, you can try a vegan Korean fish sauce that will do the job beautifully.
e) Jjajang
Similar to Doenjang, Jjajang is made from fermented black beans and has a touch of sweetness for a more delicate flavour.
f) Anchovy
A bolder, saltier alternative is a common staple in Korean kitchens. Use sparingly so as not to overpower the other flavours in your dish. Many commercially available Korean brands add anchovy to their soy sauces, doenjangs and other essential pantry items to add an umami kick.
Common Traditional Korean Dishes
An authentic Korean meal is a genuine feast for all the senses. Let’s take a look at some of the dishes that have made Korean food the next big thing in the dining world:
1) Kimchi
Hands down the most famous and beloved dish, there are as many variations of Kimchi as there are Korean kitchens. You cannot underestimate Kimchi’s centrality in the Korean psyche. The country’s wartime Prime Minister Chung Il Kwon famously quipped to President Lyndon Johnson while visiting the USA that he missed Kimchi more than his wife. Although, to be fair, this may say just as much about the state of his marriage, but that’s another story.
For most of us, Kimchi is synonymous with the wildly popular baechu kimchi made from wombok cabbage (also known as napa cabbage). However, pull up a seat at any restaurant in Korea, and you’ll find as many as fifteen small plates containing a staggering array of spicy pickled vegetables that are whisked away and the delectable contents endlessly refilled whenever depleted. Cucumbers, radishes, spring onions, potatoes, perilla leaves - you name it, Koreans can pickle it to perfection.
Less well-known but equally delectable is mool kimchi, which literally translates as “water kimchi”, a lighter, more refreshing version served in its pickling brine, almost like a cold soup.
Traditional kimchi is pickled in specialised clay pots called onggi, but most people use regular mason jars today. The process can be quite involved. However, the texture and intensity will depend on numerous factors, such as temperature and fermentation time, so make sure you find a good recipe for yourself and follow it to the letter. Once you’ve got the knack, you can experiment to find the perfect balance that suits your taste.
2) Korean BBQ
Say the words “Korean Food” to one hundred people, and this will be the first thing that comes to mind for at least ninety of them. The surging popularity of Korean BBQ has made this cooking style synonymous with the cuisine as a whole. Unlike Sushi, which is more of an occasional treat in Japan, BBQ is a standard meal eaten in most Korean homes, so association is not without basis.
A typical Korean BBQ meal is a gloriously social, communal affair, with families coming together to share thin slices of meat basted, marinated or dipped in exquisite sauces and then wrapped up in lettuce, perilla leaves or rice paper, with a generous helping of vegetables, kimchi and, of course, unspeakable amounts of garlic.
The meat is typically cooked at the table using a specialised table-top grill over a gas burner. If you don’t have the equipment, try quickly searing it on the stove using a sturdy grill pan. If you’re determined to replicate the at-table experience, you could try using a good-quality contact grill. Just make sure to keep some windows open unless you want the smoke detectors blaring!
3) Banchan
Remember those bottomless side dishes served at Korean restaurants that we mentioned earlier? Well, technically, not all of them are kimchi. In fact, kimchi is just one (albeit major) subset of a plethora of side dishes collectively known as banchan. Other delectable morsels that fall into this broader category include:
- Savoury pancakes such as bindaetteok (mung bean), paejeon (spring onion) and kkenip buchimgae (perilla leaf)
- Battered and fried vegetables
- Salads
- Braised/sauteed meats, seafood and vegetables
- Light noodle dishes
- Savoury omelette and egg rolls
- Spiced tofu, vegetable or meat cakes
- Much, much more
Banchan are a must-have at every meal, whether you're eating out or at home. Interestingly, locals always serve an odd number of varieties based on Taoist principles of Yin and Yang that make up a major part of Eastern philosophies.
Most banchan are relatively simple to make using a few basic Korean ingredients and regular pots and pans most people have in their home kitchens
4) Jjigae
Few things are more comforting and delicious than a spectacular Korean hot pot, known collectively as jjigae (sometimes spelled “chigae”, but referring to the same thing). Like BBQ, jjigae is often cooked at the table using specialised ceramicware. However, you can easily create an identical taste and feel using a good quality casserole pot or stock pot.
5) Bap
When a Korean person says “Mmmm Bap”, they’re not looking for a Hanson song on their Spotify. They are, in fact, hankering for a satisfying rice dish! Rice is a fundamental part of Korean gastronomic life, just like any other Asian cuisine. Korean groceries usually stock a staggering array of different kinds of rice that the locals use in a mouthwatering range of ways.
Most people would be familiar with the ever-popular Bibimbap, which, true to its name, which means “mixed rice”, features an assortment of deliciously prepared ingredients nestled atop a bowl of rice layered with gochujang and namul (Korean herbs and wild greens). However, dig a little deeper, and you’ll find a sumptuous array of rice bowls, bokkuembap (fried rice), gimbap (Korean sushi), yachaejuk (rice porridge) and other creations. Korean food stands out among other Asian cuisines because rice is usually prepared with other ingredients rather than eaten separately as a palette cleanser. Additionally, in many cases, rice dishes are served as the final course of a meal, following a BBQ or jjigae. So, make sure you don’t go too hard out of the blocks early, and leave some room for bap!
6) Honourable Mention - Garraetteok
These little marvels have cult status on either side of the 38th parallel. Made from rice flour paste and shaped into tubes, balls or other shapes, they have a dreamily pillowy texture that is blissful and wonderfully sucks up whatever sauce accompanies it. It’s more or less Korea’s answer to gnocchi, but even softer and fluffier. Garraetteok’s most famous manifestation is its starring role in Tteokbokki, a hugely popular street food. While not technically a food category, Garratteok’s versatility and deliciousness earn it a place on this list.
Additional Resources
Korean food's bountiful variety and sophistication mean that no blog can cover everything there is to know. We’ve done our best to include as many headline acts as possible. However, if you’re keen to learn more about how to cook Korean food or are excited to get started on your journey, many resources are available online.
To save you endlessly scrolling, here are a couple of our favourite resources:
- Manggchi - One of the most accomplished Korean food bloggers has an easy-to-use site that boasts a mammoth number of spectacular recipes, a couple of cookbooks and an exceptionally well curated YouTube channel.
- The Korean Vegan - Korean food is very heavily meat-oriented. For those shunning animal products, Joanne Lee Molinaro left her job as a highly paid attorney to seek fame and fortune, proving to the world that it’s possible to create the most elegant and flavourful Korean dishes using only plant-based ingredients. Molinaro is also a mesmerising writer and communicator, weaving her 200 Korean cooking IQ with raw, brutally honest insights into her life and experiences, so her podcasts are well worth a listen.
- Korean Bapsang - Another general blog with a superb and extensive recipe list to give you plenty of options with which to experiment.
- Hungry Huy - Huy is actually Vietnamese. However, he has a significant number of well-thought-out recipes. Huy’s extensive blog on Korean Barbeque will give you everything you need to know about to get you up and running faster.
Now that you have everything you need, it’s time to start cooking Korean food and enjoying all the spectacular flavours and textures that have catapulted Korean cuisine to the top of the ultras-cool pile.
We hope you’ve enjoyed this whirlwind tour of Korean cooking and that it’s inspired you to try it out at home. There’s a whole world of exotic, tempting flavours out there, so stay tuned for future installments of our Global Cuisine series, or check out some of the tantalising dishes in our spectacular Recipes Section for some culinary inspo that will keep you busy in the kitchen and the family licking their lips at the table!
화이팅 하세요! - Hwaiting Haseyo! - Good Luck!
End Notes
1University of Texas at Austin Faculty of Liberal Arts - Tangun: A Korean Creation Myth
