Methods in Preparing Korean Food

Methods in preparing Korean Food
Korean cuisines tend to be prepared via fermenting, boiling, blanching, seasoning and pickling.
Baking or frying are not common in Korean cuisines.
The most characteristic method of preparing Korean food is fermentation, which enriches the
flavour and extends the shelf life of the food. The limited production of cooking oils in the past led
Koreans to turn to the fermentation process to preserve and prepare food. Koreans back then
focused on agriculture, so they mostly fermented grains and vegetables. Another reason why they
chose fermentation is because of the long harsh winter in Korea. So, Koreans now preserve their
food during summer for their consumption during the winter. Salted beans, fish and vegetables are
preserved by fermentation. In the past, various fermented soy products, like soy sauce and chili
paste, and fermented vegetables are made. Kimchi is one of the most prominent examples of
fermented vegetable. The fermentation techniques are unique to authentic Korean cuisines.
Marinating: Some of the Korean meals include fermented veggies or aliments which are left for
hours or days to marinate in salt and water, like the fish or seafood. One of the more popular Korean
dishes is bulgogi, or Korean barbecue. In this famous dish, meat is marinated in soy sauce, garlic,
sesame oil, sugar and other seasonings, then grilled.
“Korean-style wrap”: There is a wide range of meals that include many preparations, as they consist
of a base, a topping and a dressing or a spicy or sweet sauce. The meat is sometimes ornamented
with lettuce, wrapped in lettuce or decorated with greens.
Boiling: Korea is also known for its “soup culture”, which developed over the course of its history to
get through famines. Soup allows people to chew and swallow rice, in turn supporting the digestive
system.
Fermentation: Meals are accompanied by a wide array of side dishes called banchan, many of which
are plant based and fermented. They’re served in small portions and include fermented foods such
as kimchi – heavily fermented vegetables, usually Napa cabbage, seasoned with chilli peppers and
pickled in heavily salted water
Deep-frying are not common in Korean cuisines. In the past, deep-frying techniques could not have
been developed in Korea due to the limited production of animal-based and vegetable cooking oils
in. Instead, cooking methods that did not require large amounts of oil, such as pan-frying or stir-
frying, were developed.
Korean cuisines are also prepared with a lot of medicinal herbs like garlic and onion. The use of
yangnyeom (a kind of seasoning) is very diverse in Korea. It is created using garlic, onion, red pepper
and ginger. This is very different from countries around the world, where spices are hide the
unpleasant odours of food, medicinal herbs were used to enhance flavours and its health benefits.
Korean cuisines are prepared with sesame and perilla oil. Historically, the amount of animal-based
and vegetable cooking oils produced in Korea was quite limited. Although camellia, castor, sesame,
and perilla oil were produced in Korea, only sesame and perilla oil were used in cooking. With its
distinctive aroma, sesame oil was used in broths and rice bowls. Perilla oil was used in pan-frying
foods.
Korean cuisines are also prepared based on seasonal produce. Korea has an advanced agricultural
industry and four distinctive seasons, which provide an abundance and diversity of ingredients. Thus,
Korean cuisine has developed recipes that use fresh ingredients available in each season. For
example, Koreans made fresh kimchi all year round utilizing different varieties of seasonal cabbage,
except during the winter, when kimchi is stored underground in jars to control temperature for
fermentation.
Korean cuisines vary in local cuisines. Surrounded by oceans on three sides, Korea lacks extensive
plains—mountains cover over 70% of its territory. Recipes have been developed based on regional
characteristics: grain-based dishes in the plains, seafood dishes in oceanic regions, vegetable dishes
in mountainous regions, and dishes with freshwater fish or clams in regions near rivers. The
identification and refinement of these regional recipes and ingredients would be valuable.

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