Korean Cuisine: From Bibimbap To Kimchi & Fermentation

In the last decade, Korean cuisine has experienced a huge spike in popularity. According to Statista: “A shared common trait is that they profit from the popularity of Korean culture and the Korean wave (Hallyu) in pop culture. Bolstered by this, Korean food has experienced a surge in interest since the early 2010s and worldwide growth like no other cuisine.”

But what exactly is Korean cuisine? How does it vary by region? And what are the most common Korean dishes, ingredients, and cooking techniques?

Read on to discover the answers to all these questions and more, including traditional Korean beverages, contemporary dishes, and the global influence of Korean cuisine.

Key takeaways

• Key elements of Korean cooking include jang (fermented condiments like gochujang and doenjang), fermentation processes, and unique rice and grain preparations.

• Korean cuisine varies significantly by region, reflecting local climates and traditions—from milder dishes in the north to seafood-rich dishes in the south.

• Contemporary Korean cuisine blends traditional recipes with global influences, introducing fusion dishes and health-conscious adaptations.

• Korean culinary techniques and flavors, such as fermentation and marinated BBQ, have spread globally, influencing health-conscious eating trends and inspiring chefs worldwide.

What is special about Korean cuisine?

Korean cooking revolves around several fundamental ingredients, techniques, and traditions that have shaped its distinctive flavors and textures.

Jang: The foundation of Korean cuisine

Central to Korean cooking is jang, fermented soybean-based condiments that lay the foundation for many dishes. The three primary types of yang include:

• Ganjang (soy sauce): This Korean soy sauce adds a deep, savory umami and delicate saltiness, essential for seasoning and enhancing the flavors of soups, marinades, and stir-fried dishes.

• Doenjang (soybean paste): A thick, earthy paste with bold umami, doenjang enriches stews and adds a rich complexity to sauces, lending a full-bodied, almost nutty depth to dishes.

• Gochujang (red chili paste): This sweet, spicy, and slightly smoky paste provides warmth and complexity, giving dishes a characteristic Korean heat. It’s often used in marinades, soups, and popular dishes like bibimbap, offering a balanced blend of sweetness and spice.

There are also several other types of jang, and each one brings a unique flavor and texture to Korean cooking, expanding the palate beyond the main trio.

Fermentation and preservation

Fermentation is another key aspect of Korean cuisine. This process that not only enhances flavors, but also offers probiotic benefits:

• Kimchi-making: This process involves carefully balancing salt ratios and fermentation times, yielding a wide range of kimchi variations that showcase different vegetables, levels of spiciness, and textures.

• Preservation techniques: Beyond kimchi, Korean cuisine includes various preserved vegetables, salted seafood (jeotgal), and pickled items that add layers of flavor to meals and enable resourcefulness across seasons.

• Onggi vessels: Traditional Korean earthenware vessels called onggi are integral to the fermentation process. Their porous surfaces naturally regulate temperature and humidity, creating ideal conditions for fermentation.

• Seasonal influence: In Korea, the timing of fermentation aligns with seasonal changes, which affect the flavors and textures of kimchi and other preserved foods, adapting them to complement the seasonal produce and climate.

Rice and grain preparation

Rice is more than a side dish in Korean cuisine—it’s a staple that receives considerable care and attention:

• Washing techniques: Different rice types, from short-grain white to glutinous varieties, are washed multiple times to remove surface starch, ensuring the rice is clean and cooks to the right texture.

• Mixed grain rice (japgok-bap): Rice is often combined with grains like barley, millet, or black beans, creating japgok-bap. This is a nutritionally rich alternative that adds color, texture, and subtle earthiness to the meal.

• Glutinous rice: When cooking glutinous or “sticky” rice, Koreans use unique methods that highlight its chewy texture, making it a staple in rice cakes, traditional desserts, and festive dishes.

Essential Korean dishes

Korean cuisine offers a wide variety of flavors and textures, each dish highlighting Korea’s rich culinary tradition. Below we explore some classic dishes across different categories.

Rice and noodle dishes

Staples in Korean cuisine, rice and noodles serve as the foundation for many beloved dishes, each offering a unique combination of flavors and textures:

• Bibimbap: A vibrant bowl of rice topped with a medley of seasoned vegetables, sliced meat (often beef), and a fried egg, with gochujang (red chili paste) mixed in. The ingredients are stirred together just before eating, creating a harmony of spicy, savory, and earthy flavors.

• Japchae: Stir-fried sweet potato glass noodles with vegetables, sometimes mixed with marinated meat. The noodles have a soft, chewy texture and are lightly sweetened, making this a popular dish for special occasions.

• Naengmyeon: Cold buckwheat noodles, traditionally served in a tangy, chilled broth (mul naengmyeon) or with a spicy sauce (bibim naengmyeon). This refreshing dish is popular during the summer months.

• Bokkeumbap: Korean-style fried rice, often made with leftover rice and various ingredients like vegetables, meat, or seafood. One famous version is kimchi bokkeumbap, which incorporates kimchi, giving it a spicy and tangy flavor.

Stews and soups (jjigae and guk)

Korean stews (jjigae) and soups (guk) are comforting, nourishing dishes often enjoyed with rice and side dishes:

• Kimchi jjigae: A spicy, tangy stew made with aged kimchi, tofu, pork or tuna, and other ingredients. The longer-fermented kimchi adds a complex depth of flavor, creating a hearty dish that’s perfect for cold days.

• Seolleongtang: A rich, milky-white soup made by simmering ox bones for hours, creating a broth with a comforting flavor. Traditionally seasoned at the table with salt and green onions, seolleongtang is enjoyed for its simplicity and warmth.

• Sundubu jjigae: A soft tofu stew made with uncurdled tofu, vegetables, and sometimes seafood or pork. Its spicy broth, typically seasoned with gochugaru (red chili flakes), contrasts with the soft texture of the tofu.

• Samgyetang: A nourishing ginseng chicken soup featuring a whole young chicken stuffed with sticky rice, garlic, and jujubes. Often enjoyed in summer, samgyetang is prized for its health-boosting qualities.

Main courses and grilled dishes

Korean main dishes, especially those cooked on the grill, showcase the country’s love for marinated and perfectly seasoned meats:

• Galbi: Marinated and grilled beef short ribs, typically seasoned with ganjang (soy sauce), garlic, sugar, and sesame oil. Galbi is tender, flavorful, and slightly sweet, making it a crowd-pleaser at Korean BBQ gatherings.

• Bulgogi: Thinly sliced beef marinated in a mixture of soy sauce, sugar, garlic, and sesame oil, then grilled or stir-fried. This dish is known for its savory-sweet flavor and tender texture.

• Samgyeopsal: Grilled pork belly, usually served unseasoned and cooked at the table, allowing diners to season it themselves with dipping sauces like ssamjang and wrap it in lettuce with garlic, kimchi, and chili peppers.

• Haemul pajeon: A savory Korean pancake made with seafood (often shrimp, squid, and clams) and green onions, bound in a light, crisp batter. Often enjoyed with a soy and vinegar dipping sauce, haemul pajeon pairs well with makgeolli (Korean rice wine).

Korean cuisine by region

Korean cuisine varies widely across regions, with each area offering unique flavors, ingredients, and cooking techniques that reflect local climates and traditions.

North Korean cuisine

North Korean cuisine, including regions like Pyeongan and Hamgyong, features hearty, milder flavors that are well-suited to the colder climate. Dishes from this area are typically less spicy, focusing on the natural flavors of ingredients. 

Pyongyang’s naengmyeon (cold buckwheat noodles) is a regional specialty, known for its refreshing simplicity. Nutrient-rich soups and broths are also common, reflecting the northern approach to creating resourceful, nourishing food. 

In North Korea, potatoes and corn often supplement rice as staple ingredients, and preserved vegetables like dongchimi (radish water kimchi) are essential during the winter.

Central South Korean cuisine (Seoul and Gyeonggi)

The cuisine of central South Korea, especially Seoul and Gyeonggi, shapes much of what is recognized as modern Korean cuisine. 

Seoul’s lively street food scene, with popular dishes like tteokbokki (spicy rice cakes) and pajeon (savory pancakes), demonstrates the dynamic evolution of Korean food. 

This region is also home to gungjung cuisine (the royal cuisine of the Joseon Dynasty), which exemplifies the peak of Korean culinary refinement with its balanced flavors and intricate presentations. 

The influence of royal cuisine is still seen in traditional dishes, especially those served during Korean holidays and celebrations.

Southern South Korean cuisine (Jeolla and Gyeongsang)

Southern South Korean cuisine, particularly in Jeolla and Gyeongsang, is celebrated for its extensive use of seafood. In the coastal city of Busan, seafood dishes like mulhwe (spicy raw fish soup) are popular, showcasing fresh fish with a touch of chili heat. 

The Jeolla region, especially Gwangju, is well-known for its distinctive styles of kimchi and namul (seasoned vegetable side dishes), famous for their rich, layered flavors. 

Southern cuisine tends to be spicier and richer in umami, thanks to the abundant use of chili, fermented ingredients, and seafood, offering dishes that are extremely flavorful.

Essential Korean cuisine ingredients

Korean cooking is defined by several key ingredients, each helping give Korean cuisine its distinctive taste and character.

Foundational ingredients

The following items are the backbone of Korean dishes, creating the rich flavors characteristic of the cuisine:

• Gochugaru (Korean red pepper flakes): These vibrant red chili flakes bring heat and a slightly smoky flavor to Korean dishes. They’re a key ingredient in kimchi and are widely used in stews, sauces, and marinades.

• Sea salt: Essential for the fermentation process, especially in kimchi-making, sea salt helps draw out moisture from vegetables and controls fermentation, resulting in balanced flavors and textures.

• Sesame oil and perilla oil: Used for flavoring, drizzling, and cooking, these oils add a nutty, aromatic richness to dishes. Sesame oil is widely used in marinades, while perilla oil has a unique herbal note that enhances vegetable dishes and soups.

• Fresh garlic and ginger: These aromatics are staples in Korean cooking, providing warmth and spice. They’re used in marinades, sauces, and stews, as well as in jang preparations.

Fresh vegetables

Seasonal vegetables are also central to Korean cuisine, adding freshness, variety, and nutritional value to meals throughout the year:

• Napa cabbage: A cornerstone of Korean cooking, Napa cabbage is the primary ingredient in kimchi, as well as in soups and stews.

• Korean radish (mu): This crunchy, mildly sweet radish is used in a variety of dishes, including kkakdugi (radish kimchi), soups, and stews. It provides a refreshing contrast in spicy and savory recipes.

• Spring greens for ssam: Fresh, leafy greens like lettuce, perilla leaves, and cabbage are used in ssam (wraps), often paired with grilled meats and ssamjang (dipping sauce).

• Mountain vegetables (san-namul): These foraged greens, which include bracken, fern, and mugwort, are used in traditional Korean side dishes. Known for their earthy flavors, these wild greens are a beloved addition to Korean meals in spring and autumn.

Preserved and fermented items

Preservation and fermentation are integral to Korean culinary traditions, adding complexity to flavors while extending the shelf life of seasonal ingredients:

• Various types of kimchi: Beyond the classic cabbage kimchi, there are hundreds of kimchi varieties made with different vegetables, such as cucumber (oi kimchi), radish (kkakdugi), and watercress (minari kimchi).

• Jeotgal (fermented seafood): This includes fermented shrimp (saeujeot), anchovies (myeolchi jeotgal), and other seafood, used to add umami to kimchi, soups, and dipping sauces. Jeotgal also enhances the flavors of stews and helps preserve seasonal vegetables.

• Dried seafood and vegetables: Items like dried anchovies, seaweed (gim and miyeok), and shiitake mushrooms are used to make broths and provide a rich base for soups and stews.

Traditional Korean course structure

Korean meals are often organized as a harmonious spread, with multiple small and large dishes designed to balance flavors, textures, and nutrition:

• Banchan (side dishes): Small, shared side dishes that begin the meal, providing a variety of flavors and textures. Common banchan include kimchi (fermented vegetables), namul (seasoned greens), jeon (savory pancakes), and myeolchi bokkeum (stir-fried anchovies). These dishes are meant to complement the main components of the meal.

• Main dishes: Core elements that form the heart of the meal, usually centered around rice or noodles. A traditional meal often includes rice served plain, along with stews like kimchi jjigae or doenjang jjigae and grilled meats like samgyeopsal (pork belly) and bulgogi (marinated beef).

• Special occasion dishes: Ceremonial or celebratory foods reserved for holidays and gatherings. Examples include miyeokguk (seaweed soup) for birthdays, japchae (stir-fried glass noodles) for celebrations, and songpyeon (crescent-shaped rice cakes) for Chuseok, the Korean harvest festival.

Korean drinks and pairings

Korea’s drinking culture is an important part of its culinary experience, featuring a wide range of traditional beverages that complement different types of food. Here’s a look into popular Korean drinks and how they’re traditionally paired with meals.

Traditional beverages

Korea has a rich tradition of beverages that reflect the country’s history, seasons, and culinary rituals. These include:

• Soju: This is Korea’s most iconic distilled spirit. Often enjoyed in social gatherings, soju is a versatile drink with a range of varieties, including classic, flavored, and premium options.

• Makgeolli: Popular in both traditional and modern settings, this milky rice wine is slightly sweet, tangy, and low in alcohol.

• Traditional teas: Tea culture is strong in Korea, where green tea and barley tea (boricha) are staples. Green tea is celebrated for its delicate taste and health benefits, while barley tea is commonly served in households and restaurants as a caffeine-free option.

• Seasonal drinks:

  • Sikhye: A sweet rice punch enjoyed in the winter, sikhye has a slightly chewy texture with floating rice grains and is often served after a meal for its refreshing sweetness.

  • Sujeonggwa: This cinnamon and ginger punch is popular during colder months, providing a warm, spiced sweetness.

Korean beverage pairings

In Korean culture, drink pairings with food follow specific customs that enhance the overall dining experience:

• Soju with Grilled Meats: Soju’s crisp, clean taste pairs perfectly with grilled meats like samgyeopsal (pork belly) and bulgogi (marinated beef), balancing out the richness of the meat.

• Makgeolli with Pajeon: A classic pairing, makgeolli is often enjoyed with pajeon (Korean savory pancakes) on rainy days.

• Hot Tea with Spicy Dishes: Hot teas, like green tea or barley tea, provide a soothing contrast to spicy Korean dishes such as kimchi jjigae (kimchi stew) or tteokbokki (spicy rice cakes), cooling the palate and balancing flavors.

• Cold Drinks with Heavy Meals: Cold drinks like sikhye or sujeonggwa are typically served with or after heavier meals, as their light sweetness and cooling effect provide a pleasant end to the dining experience.

Modern Korean cuisine

Modern Korean cuisine has evolved with innovative twists on traditional dishes and flavors, blending global influences with local tastes to create a unique culinary landscape. 

New innovations

Korean cuisine is extremely dynamic, with chefs and home cooks embracing new ideas while respecting traditional roots. Modern Korean cuisine is especially marked by:

• Fusion interpretations: By combining elements from various international cuisines, Korean fusion dishes have gained popularity. This includes Korean-Mexican dishes like kimchi quesadillas and Korean-inspired burgers.

  • Example: California-based Koja Kitchen offers several varieties of Korean BBQ tacos, combining both Mexican and Korean cuisine.

• Updated traditional recipes: Traditional dishes like bibimbap, kimchi jjigae, and galbi have been reimagined with fresh takes, such as swapping white rice for quinoa in bibimbap or adding truffle oil to classic Korean sauces.

  • Example: Mokbar in NYC offers several Korean takes on classic comfort foods, like their “K-Town Fries” featuring Gochujang Aioli, Kimchi, Scallion, and Furikake.

• Usage of global ingredients: Modern Korean cuisine frequently integrates global ideas and ingredients. For instance, adding Mediterranean spices or Italian cheeses to Korean staples showcases the blend of old and new.

  • Example: Tambi is a Michelin-star restaurant in Singapore “featuring the rare mix of Korean and Indian food… with creative combinations such as oxtail bone marrow murtabak with kimchi, and a fusion take on Korean cold spicy noodles known as ‘Tambi's Bibimmyeon.’”

• Health-conscious adaptations: With a global focus on health, Korean cuisine has adapted by incorporating low-calorie, plant-based ingredients. This includes plant-based versions of classic dishes like vegan bulgogi, as well as gluten-free or low-carb adaptations of traditional Korean fare.

  • Example: PLANT in Seoul features an all-vegan menu, serving dishes like sesame peanut soba bowls and cheese fries topped with yubu and bean chili.

Global influence

As Korean cuisine expands internationally, it leaves an indelible mark on culinary practices and food culture worldwide:

• Korean-inspired global dishes: Korean flavors have influenced various cuisines around the world. Dishes such as Korean fried chicken, gochujang-flavored sauces, and kimchi-infused dishes are now common in many countries.

  • Example: Bonchon, an international chain, is well-known for its Korean fried chicken, bringing gochujang and soy-based flavors to a global audience.

• Korean cooking techniques worldwide: Techniques such as fermenting, marinating, and grilling with gochujang or soy-based marinades have become widely appreciated, with Korean BBQ, kimchi-making, and other traditional methods inspiring chefs globally.

  • Example: The kimchi quesadilla, filled with jack and cheddar cheeses and caramelized, buttered kimchi, is a classic at LA-based food truck Kogi BBQ.

• Influence on modern fermentation: Korean fermentation techniques, particularly those used in making kimchi, have helped spark a renewed interest in the health benefits of fermented foods.

  • Example: Healthline reports that kimchi is nutrient-dense and contains probiotics, which are linked to the prevention and treatment of several conditions, including certain types of cancer, the common cold, and more.

• Impact on healthy eating trends: Korean cuisine’s focus on fermented foods, vegetables, and nutrient-rich ingredients has influenced modern health-conscious eating. Dishes like bibimbap, packed with vegetables and low in fat, align well with popular wellness trends.

  • Example: According to Business Dasher, more than 70% of Americans are more health-conscious since the Covid-19 pandemic.

Serve up your own Korean cuisine

From humble home kitchens to high-end restaurants, the principles of Korean cuisine—balance, fermentation, and respect for ingredients—continue to influence global food culture.

The enduring appeal of Korean cuisine lies in its perfect balance of flavors, textures, and nutritional benefits, making it both a treasure of cultural heritage and a blueprint for future culinary innovations.

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