Korean Food

Koreans

Traditionally believe that the taste and quality of food depends on its spices and sauces, the essential ingredients to making a delicious meal. Therefore, soybean paste, soy sauce, red pepper paste and kimchi are some of the healthiest and the most important staple in a Korean household.

  • Red Hot Peppers

    Red Hot Peppers (고추)

    Korean food is never the same without red, hot peppers. Hot peppers are the main ingredient of gochujang (“red pepper paste”) and the required ingredient in several casseroles and side dishes. The components in peppers, whice gives them their spicy taste, helps to relieve pain and breaks down fat, making red, hot pepper an ideal dietary food.

  • Soybean

    Soybean (콩)

    This soybean paste has been popular among Koreans for over 2,000 years. The ingredients consist of soybeans, salt and water, which are combined with natural elements, such as sun and wind. Doenjang has been scientifically proven to help prevent cancer. People from all over the world come to Korea to enjoy this soybean paste. It is used in casseroles or mixed with fresh mountain herbs.

  • Doenjang

    Doenjang (된장)

    This soybean paste has been popular among Koreans for over 2,000 years. The ingredients consist of soybeans, salt and water, which are combined with natural elements, such as sun and wind. Doenjang has been scientifically proven to help prevent cancer. People from all over the world come to Korea to enjoy this soybean paste. It is used in casseroles or mixed with fresh mountain herbs.

  • Gochu-jang

    Gochu-jang (고추장)

    Gochu-jang (“red chili paste”) is made from dried peppers, salt, water, fermented soybeans and sweet rice powder. These ingredients are mixed thoroughly and then femented, which enhances the spicy flavor of this sauce.People typically eat rice mixed with this spicy paste and sesame oil. They also use it as a dipping sauce for fresh vegetables.

  • Ganjang

    Ganjang (간장)

    Ganjang (“soy sauce”) is made through the same process as soybean paste. Water and salt are added to soybeans and then fermented for two months. During the fermentation process, amino acids and lactic acids are released, which creates soy sauce. Ganjang is used in casseroles and soups. It can also be used as a dipping sauce for various fried foods.

  • The significance of Korean sauces and condiments

    The significance of Korean sauces and condiments

    Korean sauces, which include soy sauce, soybean paste and red pepper paste, are enjoyed with fresh spices and condiments.
    Onions, garlic, scallions, ginger, sesame oil, crushed sesame salt and powdered red pepper are among the most popular spices in Korea.