TastyKoreanFood

Category: Korean Flavors

  • Jeyuk Bokkeum Hanjeongsik – 8 GMO-Free Korean Sides in 15 Minutes

    Jeyuk Bokkeum Hanjeongsik – 8 GMO-Free Korean Sides in 15 Minutes

    A Warm Meal to Start the Day in Cold Winter

    The winter weather that has persisted since last year has been quite cold. With temperatures dropping below -10°C in winter and rising above 30°C in summer, the foods we eat vary significantly by season. Today, I’m having lunch with a friend and colleague.

    Today’s menu is hanjeongsik. We’re going back to the same place we visited yesterday.

    The Charm of Hanjeongsik – Daily Changing Side Dishes and Menus

    Today’s Menu

    Most hanjeongsik restaurants prepare different side dishes each day. Of course, the main dishes are also configured differently. This is a major advantage of choosing hanjeongsik. For Korean office workers, there’s no need to worry about the menu or side dishes, and you don’t have to worry about what your boss thinks either.

    GMO-Free Side Dishes – A Healthy Table Made with Korean Produce

    Today’s hanjeongsik featured GMO-FREE side dishes. Most of the side dishes are made primarily from namul (seasoned vegetables). This is because Korean-grown agricultural products and vegetables are relatively affordable in Korea’s climate.

    Today’s Hanjeongsik Composition

    Korean hanjeongsik table with jeyuk bokkeum and 8 GMO-free side dishes
    Jeyuk Bokkeum Hanjeongsik004-20260206
    Jeyuk Bokkeum Hanjeongsik
    Jeyuk-bokkeum
    Dolnamul-muchim Myeolchi-bokkeum
    Dolnamul-muchim
    Myeolchi-bokkeum
    Dolnamul-muchim Kimchi
    Dolnamul-muchim
    Kimchi
    Miyeok-guk
    Miyeok-guk
    Dotori-muk-muchim
    Dotori-muk-muchim
    Sangchu Ssamjang
    Sangchu
    Ssamjang

    🏷️ Menu List for tastyKoreanfood.com

    한글 메뉴명한글 발음 (Romanization)(English Name)
    계란후라이Gyeran-huraiFried Egg
    멸치볶음Myeolchi-bokkeumStir-fried Anchovies
    오이무침Oi-muchimSpicy Cucumber Salad
    돌나물무침Dolnamul-muchimSeasoned Sedum (Stonecrop)
    제육볶음Jeyuk-bokkeumSpicy Stir-fried Pork
    김치KimchiKimchi
    도토리묵 무침Dotori-muk-muchimAcorn Jelly Salad
    상추SangchuLettuce
    쌈장SsamjangSsamjang (Seasoned Soybean Paste)
    미역국Miyeok-gukSeaweed Soup

    The main dish was jeyuk bokkeum (spicy stir-fried pork), accompanied by fresh vegetables for wrapping (ssam) and doenjang (fermented soybean paste). The soup was comforting miyeok-guk (seaweed soup), along with acorn jelly (dotori-muk), kimchi, freshly made kimchi, stir-fried mushrooms, fried egg, and anchovies. There was one side dish whose name I can’t quite remember… oh yes, dolnamul—young shoots of a succulent plant seasoned with red pepper powder and various seasonings.

    In total, there were 8 side dishes, miyeok-guk, and jeyuk bokkeum, making 10 items altogether. Looking at the composition of the side dishes and meal, most are made with Korean ingredients.

    Miyeok-guk – Korea’s Traditional Health Food for New Mothers

    Traditional Korean miyeok-guk (seaweed soup) for postpartum mothers, comparing wild vs farmed seaweed
    Miyeok-guk

    Miyeok-guk has always appeared in the diet of new mothers after childbirth.

    To introduce miyeok-guk: it’s a soup made primarily with miyeok (seaweed). Miyeok is an annual brown algae mainly consumed in Korea and Japan. In Korea, new mothers who have just given birth always seek it out. Eating miyeok-guk is said to promote breast milk production for the baby, and because seaweed has alkaline properties, it’s believed to be excellent for detoxifying the body.

    When my wife gave birth to our first and second children, she ate miyeok for almost a month. This custom of eating miyeok-guk dates back to ancient times. When a baby was born, the maternal family would visit their daughter with the best quality miyeok they could prepare.

    Wild Seaweed (Dol-miyeok) vs Farmed Seaweed – What’s the Difference?

    In Korea, the most preferred and highest quality seaweed is dol-miyeok (stone seaweed), which refers to naturally harvested seaweed collected from rocks.

    There’s also farmed miyeok, which is cultivated directly in the ocean. Compared to dol-miyeok, farmed seaweed has a thinner texture. However, dol-miyeok requires longer cooking time, but offers a richer, more flavorful taste.

    The Essence of Korean Food I Prefer – ‘Minimally Processed Food’

    I’m not from a generation that grew up eating donkatsu (Japanese-style pork cutlet). I’m approaching 50 years old now. So I don’t prefer donkatsu, and I frequently encountered what I call ‘rough foods’ that my mother made for me.

    ‘Rough food’ refers to dishes made from pure, unprocessed ingredients as they are. Nowadays, there’s what’s called ultra-processed food—finely textured foods that are widely distributed. But when I was young, I encountered many foods made with minimally processed ingredients like these. Even now, when choosing a restaurant with family or work colleagues, I tend to prefer rough, minimally processed foods whenever possible.

    Why I Don’t Spend My Own Money on Donkatsu?

    Everyone has their own constitution. My body reacts to fried foods. I experience poor digestion or stomach discomfort after eating them. That’s why I avoid fried foods as much as possible. I’m 52 years old now, after all.

    However, I do prefer foods cooked with pork fat or beef fat. According to data released by the FDA in 2026, animal fats are healthier than factory-produced seed oils made from plant seeds. Furthermore, they stated that consuming fermented butter or pure butter is healthier. So these days, although it’s not traditional Korean food, I eat fermented pure butter on my table for health reasons. (When I was young, I used to eat margarine.)

    Lunch Culture in Yeouido Financial District – Fast and Efficient

    At 11:30 AM, restaurants start getting crowded with customers coming for lunch.

    Yeouido, where I work, is full of office workers. Yeouido is Korea’s financial district, home to securities firms, banks, and financial industry professionals. Think of it as Korea’s Wall Street.

    Because most people commute early in the morning, lunch time for financial district workers starts as early as 11:00 AM for reservations, with crowds flooding restaurants from 11:30 AM onwards. Therefore, going early, eating quickly, and leaving is considered a virtue.

    What I mean is, when I eat with colleagues at a restaurant, I usually don’t exceed 15 minutes. The restaurants crowded here also do their main business during the lunch rush, so diners generally don’t sit for extended periods. In other words, meal times range from 15 to 25 minutes at most.

    Slightly more expensive restaurants offer separate rooms for dining. It seems to be the mindset of office workers to finish their meal quickly and rest a bit.

    Of course, if you visit a restaurant, you don’t have to finish your meal in 15 minutes. You can eat at a more leisurely pace. It’s just that Korea has this ‘ppalli-ppalli’ (quickly-quickly) mentality.

    Conclusion – Memories and Traditions in Korean Dining

    At Korean baekban (home-style meal) or hanjeongsik restaurants, the side dishes change almost daily. And most of these side dishes are the same ones my father and mother made for me when I was young, carried down to this day. So when I see these side dishes and foods, they bring back old memories.

    • GMO 검역 정보 → 식품의약품안전처

    • 미역의 영양 성분 → 국가표준식품성분표 DB

    • FDA 2026 발표 자료 → www.fda.gov (seed oils vs animal fats)

    • Korean food culture→ 한식진흥원

    What Is Banchan?

    In Korean meals, side dishes are not extras but an essential part of the table, which explains why banchan matters so much.

    Why Rice Is the Foundation of Korean Meals

      Even during a busy workday, Koreans still try to keep meals balanced, which is why rice remains the foundation of Korean meals.

      Why Soup Is Served in Most Korean Meals

        Soup is always placed next to rice, showing why soup is served in most Korean meals, even at lunch.

      1. What is Korean Hanjeongsik? Complete Guide to Korea’s Traditional Full-Course Meal

        What is Korean Hanjeongsik? Complete Guide to Korea’s Traditional Full-Course Meal

        Are you looking for authentic Korean cuisine in Korea? From a Korean perspective, hanjeongsik represents the closest thing to a truly traditional Korean meal. When meeting friends for a special occasion or craving the flavors of childhood meals amidst modern dining options, Koreans turn to restaurants with “jeongsik” in their name. In Korea, the word “jeongsik” evokes images of various side dishes and a main course served together in harmony.

        Hanjeongsik is more than just a meal—it’s a culinary experience that connects modern Koreans with their traditional food heritage. This dining style emphasizes natural ingredients, balanced nutrition, and the philosophy of letting ingredients shine in their purest form.

        Understanding Hanjeongsik: Korea’s Traditional Full-Course Meal

        In Korean, “han” (한) means Korean, and “jeongsik” (정식) means a set meal or full-course meal(Korean version) . Together, hanjeongsik refers to a traditional Korean set meal featuring multiple dishes served together. Most side dishes (banchan) are prepared Korean-style, using traditional cooking methods and ingredients.

        Unlike modern Korean fusion dishes, authentic hanjeongsik typically excludes ingredients that were imported after the 2010s, such as chicken (Western-style fried chicken), tteokbokki made with newer ingredients, or pasta. However, the menu and banchan composition vary by restaurant, allowing chefs to showcase their unique interpretation of tradition.

        What Makes Hanjeongsik Special

        The biggest difference between hanjeongsik and other Korean meal options is the number of side dishes and the reduced use of sugar in seasoning. Hanjeongsik restaurants prioritize:

        • Natural ingredients: Fresh vegetables, quality meats, and Korean-made sauces
        • Ingredient-focused flavors: Dishes showcase the natural taste of ingredients rather than heavy seasoning
        • Minimal refined sugar: When sweetness is needed, restaurants use oligosaccharides, honey, or grain syrup (jocheong) instead of white sugar
        • Balance and variety: Multiple dishes provide nutritional balance and diverse flavors

        The result is food where you can truly taste the natural flavors of each ingredient. If you detect sweetness, it’s likely from natural sweeteners like honey or grain syrup rather than refined sugar.

        The Evolution of Modern Hanjeongsik

        Today’s hanjeongsik represents a modern interpretation of traditional Korean royal court cuisine (bansang charim). The meal structure has evolved to match contemporary dining preferences while maintaining its traditional essence.

        Typical Hanjeongsik Course Structure

        Modern hanjeongsik is served in courses, similar to Western fine dining:

        1. Appetizer (jeonchae): Porridge (juk) or salad
        2. Main course (juyo yori): Braised short ribs (galbijjim), grilled fish, or specialty dishes
        3. Meal (siksa): Rice, soup, and various banchan
        4. Dessert (husik): Traditional tea and seasonal fruits

        The exact composition varies by price point—higher-priced options feature more elaborate main courses and a greater variety of banchan.

        What’s on the Table?

        I had a set meal of barley gulbi at a friends’ gathering today.

        bori-gulbi Hanjeongsik

        bori-gulbi Hanjeongsik’s banchan

        A typical hanjeongsik table is impressively abundant. Depending on the restaurant, you’ll receive:

        • Banchan (side dishes): Minimum 4-10 different dishes
        • Main course: Galbijjim (braised short ribs), grilled fish, or specialty dishes depending on the restaurant’s focus
        • Rice and soup: Freshly cooked rice and traditional Korean soup
        • Condiments: Various kimchis, pickled vegetables, and fermented sauces

        Pro tip: When visiting a hanjeongsik restaurant, pay attention to the restaurant’s name. For example, “Godeungeo Hanjeongsik” (mackerel hanjeongsik) indicates that mackerel is their specialty main course. This helps you choose the right restaurant for your preferences.

        Traditional Hanjeongsik Composition

        Traditionally, hanjeongsik emphasizes nutritional balance and harmony through diverse ingredients:

        • Proteins: Meat and fish prepared in various ways
        • Vegetables: Seasonal namul (seasoned vegetables)
        • Fermented foods: Different varieties of kimchi
        • Minimum variety: At least 6 different banchan

        Traditional Serving Order

        The classic hanjeongsik follows this sequence:

        1. Juk (porridge) or mul-kimchi (water kimchi): Light starters to prepare the palate
        2. Main dishes: Grilled (gui), braised (jorim), steamed (jjim), or pan-fried (jeon) dishes
        3. Meal: Banchan, soup (guk), and rice (bap)
        4. Dessert: Traditional tea and fresh fruit

        This is the structure you’ll find at completely traditional Korean restaurants. However, if you visit hanjeongsik restaurants throughout Korea today, expect the banchan selection to vary widely between establishments—each restaurant has its own unique combination.

        What Does Hanjeongsik Cost?

        Hanjeongsik pricing typically ranges from ₩20,000 to ₩100,000 per person (approximately $15-$75 USD). Menus list prices on a per-person basis.

        Sample Price Points

        Budget-friendly (₩20,000-₩30,000 / $15-$23):

        • Godeungeo jeongsik (mackerel set meal)
        • Basic banchan selection (6-8 dishes)
        • Standard portions

        Mid-range (₩30,000-₩50,000 / $23-$38):

        • Premium fish or meat main courses
        • Expanded banchan selection (9-12 dishes)
        • Better quality ingredients

        Premium (₩50,000-₩100,000 / $38-$75):

        • Specialty main courses (ganjang gejang – soy sauce marinated crab, premium galbi)
        • Extensive banchan variety (12+ dishes)
        • Top-quality ingredients
        • Elegant private dining rooms

        Hotel restaurants: Even higher prices, often ₩100,000+ per person

        For most Koreans, including myself (age 50), ₩30,000 per person is a common price point for a satisfying hanjeongsik experience.

        Real Hanjeongsik Experience: Mackerel Set Meal

        Yesterday, I attended a business meeting at a mackerel hanjeongsik restaurant. Here’s exactly what was served:

        Main course: 1 whole grilled mackerel (godeungeo gui) Accompaniments:

        • Steamed rice (bap)
        • Soup (guk)
        • 9 different banchan including:
          • Various kimchis
          • Pickled vegetables (jangajji)
          • Seasoned seaweed (gim)
          • Several types of jeotgal (salted fermented seafood)

        Total cost: Approximately $30 USD per person

        Each person receives their own main course and individual portions of banchan—everything is prepared separately for each diner, not shared family-style.

        When Do Koreans Choose Hanjeongsik?

        Hanjeongsik falls on the expensive side of Korean dining options, so it’s typically reserved for special occasions and important meetings.

        Common Occasions for Hanjeongsik

        Business meetings: When you need to impress clients or partners Family gatherings: Celebrations, holidays, or reunions Special occasions: Birthdays, anniversaries, or achievements Formal introductions: Meeting your partner’s family (sanggyeonrye) Entertaining visitors: Taking out-of-town guests for an authentic Korean experience

        In my neighborhood, the local hanjeongsik restaurant specializes in:

        • Main courses: Tteokgalbi (grilled short rib patties), galbijjim (braised short ribs), borigulbi (dried yellow croaker), ganjang gejang (soy sauce marinated crab)
        • Banchan: Japchae (glass noodles), various namul (seasoned vegetables), jeon (savory pancakes), multiple kimchi varieties

        Importantly, most hanjeongsik restaurants add little to no refined sugar in their banchan. If sugar is used at all, it’s in very minimal amounts, maintaining the philosophy of natural flavors.

        Hanjeongsik for Formal Family Meetings (Sanggyeonrye)

        When I first met my wife’s family and we held our sanggyeonrye (the formal meeting of both families before marriage), we chose a hanjeongsik restaurant. This tradition continues today because hanjeongsik provides:

        Appropriate atmosphere:

        • Elegant but not overly formal
        • Private dining rooms available
        • Quiet environment for conversation

        Traditional values:

        • Represents Korean cultural heritage
        • Shows respect through food quality
        • Comfortable setting for older generations

        Practical benefits:

        • Everyone can enjoy the variety
        • No need to order individually
        • Impressive presentation

        Sanggyeonrye Hanjeongsik Pricing

        For these important family meetings, expect to pay:

        • Standard restaurants: ₩30,000-₩100,000 per person
        • Hotel restaurants: Higher rates, often ₩100,000+

        My personal preference is around ₩30,000 per person, which provides excellent quality without being excessive.

        Hanjeongsik vs. Popular Korean Food Abroad

        At age 50, I’ve observed how Korean food is perceived internationally. Abroad, Korean cuisine is mostly known for:

        • Fried chicken (chikin)
        • Bibimbap
        • Samgyetang (ginseng chicken soup)
        • Bulgogi
        • Galbi (Korean BBQ ribs)

        These dishes are delicious, and my family enjoys them several times a month at home. However, they represent only a small slice of Korean culinary tradition.

        Hanjeongsik offers something different—an experience that showcases:

        • Traditional cooking methods
        • Seasonal, natural ingredients
        • Balanced nutrition
        • The full breadth of Korean cuisine
        • Minimal processing and artificial ingredients

        Why Choose Hanjeongsik: Perfect for Health-Conscious Diners

        If you’re looking for authentic Korean food with health benefits, hanjeongsik is the ideal choice.

        Health Benefits

        Natural ingredients:

        • Minimal processed foods
        • Fresh seasonal vegetables
        • Quality proteins
        • Traditional fermented foods

        Balanced nutrition:

        • Variety ensures diverse nutrients
        • Appropriate portion sizes
        • Natural seasonings
        • Fermented foods for gut health

        Diet-friendly:

        • Low in refined sugar
        • Emphasis on vegetables
        • Lean proteins available
        • Natural cooking methods (steaming, grilling, braising)

        Clean flavors:

        • Taste ingredients in their natural state
        • Less reliance on heavy seasoning
        • No overwhelming spiciness
        • Subtle, complex flavors

        Who Should Try Hanjeongsik?

        Hanjeongsik is perfect if you:

        • Want to experience authentic Korean cuisine
        • Prefer natural flavors over heavily seasoned food
        • Are health-conscious or following a diet
        • Want to avoid overly spicy, sweet, or salty dishes
        • Appreciate the natural taste and aroma of ingredients
        • Seek a balanced, nutritious meal
        • Want to understand traditional Korean food culture

        Finding Hanjeongsik Restaurants

        When searching for hanjeongsik restaurants in Korea:

        Look for these names:

        • [Specialty] + Hanjeongsik (e.g., “Godeungeo Hanjeongsik” for mackerel specialty)
        • [Region] + Hanjeongsik (e.g., “Jeonju Hanjeongsik” for Jeonju-style)
        • Traditional Korean Restaurant (전통 한식당)

        What to expect:

        • Per-person pricing clearly listed
        • Private rooms available for groups
        • Reservation recommended for weekends
        • Menu may be in Korean only (staff usually helpful)

        Popular areas for hanjeongsik in Seoul:

        • Insadong: Traditional atmosphere, tourist-friendly
        • Gangnam: Modern interpretations, higher prices
        • Jongno: Classic old-school restaurants
        • Hongdae: Modern fusion approaches

        Tips for Your First Hanjeongsik Experience

        Ordering:

        • Ask about the restaurant’s specialty main course
        • Price per person is clearly marked
        • Don’t be shy about asking for recommendations
        • Consider dietary restrictions when ordering

        Dining etiquette:

        • Don’t rush—hanjeongsik is meant to be savored
        • Try a little of each banchan
        • Refills on banchan are usually complimentary
        • Rice and soup typically come with refills

        What to expect:

        • Courses served sequentially
        • Individual portions of main course
        • Shared banchan table (some restaurants serve individual portions)
        • Final tea and fruit

        The Cultural Significance of Hanjeongsik

        Hanjeongsik represents more than just food—it’s a window into Korean values:

        Respect for ingredients: Using quality ingredients prepared simply Balance: Nutritional balance through variety Seasonality: Dishes change with the seasons Hospitality: Abundant food shows care for guests Tradition: Maintaining historical cooking methods Health: Food as medicine philosophy

        For Koreans, choosing hanjeongsik for special occasions isn’t just about the food—it’s about honoring tradition, showing respect, and creating meaningful shared experiences around the table.

        Conclusion: Experience Korea’s Culinary Heritage

        If you’re seeking the most authentic Korean dining experience, hanjeongsik offers an unmatched window into Korea’s rich food culture. Unlike the Korean dishes popular abroad—chicken, bibimbap, and bulgogi—hanjeongsik presents the full spectrum of Korean cuisine in its most traditional and refined form.

        With its emphasis on natural ingredients, minimal refined sugar, balanced nutrition, and the pure flavors of each component, hanjeongsik is perfect for health-conscious diners and anyone wanting to taste Korean food as it’s been enjoyed for centuries.

        Whether you’re in Korea for business or pleasure, treating yourself to a hanjeongsik meal at a traditional restaurant is an investment in experiencing Korean culture at its most delicious. And at around ₩30,000 per person, it’s an accessible luxury that provides far more than just a meal—it’s a cultural education on a plate.

        For reference, I’ve only listed the Korean cuisine I’ve tried. If you visit Korea, you’ll find a wide variety of Korean cuisine. For world-famous Korean cuisines, search for bulgogi Korean cuisine, galbi Korean cuisine, and croaker Korean cuisine by name. Japchae is served as a side dish. If japchae is served as a side dish after a Korean cuisine meal, you can get refills. In other words, if you ask for more japchae, it may be free, or in some cases, it may cost a few thousand won more.

        may be You Look like Korean Banchan

        Q: How much does hanjeongsik cost?

        A: Hanjeongsik typically costs ₩20,000-₩100,000 ($15-$75 USD) per person, with most restaurants offering quality meals around ₩30,000 per person.

        Q: What is served in a hanjeongsik meal?

        A: A hanjeongsik meal includes a main course (grilled fish, braised ribs, or specialty dish), rice, soup, and 4-10+ side dishes (banchan) featuring vegetables, kimchi, and traditional preparations.

        Q: Is hanjeongsik healthy?

        A: Yes, hanjeongsik is very healthy, using natural ingredients, minimal refined sugar, traditional cooking methods, and emphasizing balanced nutrition through variety. It’s good for your health because there are also fermented side dishes.

        Q: When do Koreans eat hanjeongsik?

        A: Koreans typically choose hanjeongsik for special occasions, business meetings, family gatherings, formal introductions, and when entertaining visitors.

        Q: What’s the difference between hanjeongsik and regular Korean food?

        A: Hanjeongsik features more side dishes, uses minimal refined sugar, emphasizes natural ingredient flavors, and follows traditional recipes, unlike modern Korean fusion dishes.
        These are the side dishes traditionally eaten in Korea before the widespread adoption of flour-based foods like pizza, hamburgers, pasta, and chicken. Therefore, some side dishes contain minimal or no artificial seasonings, flour, gluten, sugar, or corn syrup.

      2. Why Korean Food Uses Fermentation : The Cultural Heritage Behind Korea’s Fermented Traditions

        Why Korean Food Uses Fermentation : The Cultural Heritage Behind Korea’s Fermented Traditions

        Korean cuisine is deeply rooted in fermentation culture. From kimchi and gochujang to jeotgal (fermented seafood) and traditional soy sauces, fermented foods form the backbone of Korean culinary identity. But why did fermentation become so central to Korean food? The answer lies in history, geography, and the remarkable ingenuity of Korean food preservation techniques.

        The Historical Origins of Fermented Foods

        Historically, humans have utilized fermented foods in various ways since nomadic times. Fermentation refers to foods that can be preserved without processing or made edible after preservation.

        Depending on the type of fermenting microorganisms and conditions, fermentation produces different substances and is widely used in food production.

        Common fermented foods include alcoholic beverages, vinegar, dairy products (cheese, yogurt, butter), tea, tofu, condiments, and bread—all utilizing fermentation processes to create diverse food products.

        How Fermentation Extends Food Storage

        Through fermentation, beneficial bacteria multiply within food, preventing the growth and proliferation of harmful bacteria. This extends the shelf life of foods and makes storage easier. The most notable example is the physiological action of lactic acid bacteria, which aids digestion and improves flavor—quintessential characteristics of fermentation.

        Global Fermented Foods

        Every culture around the world has developed its own unique fermented foods. Representative examples include kimchi, pickled plums, and sauerkraut (fermented cabbage from Germany). Other iconic fermented foods include jang (soy sauce, doenjang, gochujang), various vinegars, alcoholic beverages, dairy products (cheese, yogurt), natto, bread, and jeotgal.

        When food undergoes fermentation, various new compounds are created that didn’t exist in the raw materials, enhancing nutritional value, palatability, and storage capacity. Originally developed to preserve ingredients, fermented foods improve taste, promote beneficial intestinal microbiota, and increase digestibility, offering numerous additional benefits.

        Why Fermentation Culture Thrived in Korea

        In the past, there were no refrigerators. To eat and store food throughout the seasons, various preservation methods were necessary. Korea’s four distinct seasons made preparing stored foods an annual ritual.

        How traditional soy sauce is made in Korea – original

        In spring, jang (fermented soy products) were made. In summer, jeotgal was prepared. When autumn arrived, vegetable cultivation was completed, and kimjang (kimchi-making for winter) was done to prepare for the approaching cold season. Even now in 2026, these seasonal traditions continue.

        How to make traditional soybean paste in Korea – All tools and equipment used in making soybean paste must be washed and prepared cleanly.

        Within this natural environment, fermented foods became representative of Korean food culture. Korean cuisine is fundamentally “fermentation culture”—a culture of waiting, of aging, of persistence and maturation. While people worldwide have their own ethnic fermented foods, Koreans have particularly loved and enjoyed fermented foods throughout history.

        A closer look at how traditional soybean paste is made in Korea

        Fermented Foods as the Foundation of Korean Meals

        Korean home cooking heavily relies on fermented ingredients. Ganjang (soy sauce), doenjang (soybean paste), jeotgal, and gochujang (red pepper paste) are all representative fermented foods used in Korean households.

        Korean dining tables frequently feature soups and stews seasoned with jang. Kimchi and jangajji (pickled vegetables) made by fermenting vegetables are indispensable. Jeotgal and sikhae (fermented fish dishes) made from fermented seafood also grace Korean tables.

        Grain-Based Fermented Foods in Korea

        Most Korean alcoholic beverages made from fermented grains, and the vinegar produced from them, represent a diverse and unique world of fermented foods. As an agricultural culture, Korea developed traditional jang products (soy sauce, doenjang, gochujang, cheonggukjang), vegetable fermented foods like kimchi and pickles, seafood fermented products like jeotgal, and grain-based fermented alcoholic beverages and vinegars.

        Korean fermented foods—jang, kimchi, jeotgal, and vinegar—are ultimately foods that share the same culinary philosophy.

        The traditional soybean paste making process in Korea – LINK

        The traditional soy sauce-making process in Korea – link

        The Ancient History of Korean Jang

        It’s difficult to pinpoint exactly when Koreans began making and consuming jang. Soybeans, native to the Manchurian region, are the main ingredient in jang products. It appears that people in Goguryeo began making jang from soybeans around the 3rd century. This product, called “si” (豉), was introduced to China and later spread to Japan around the 8th century during the Unified Silla period.

        Kimchi: Korea’s Iconic Fermented Vegetable

        Kimchi is Korea’s most representative fermented food, preserving vegetables through salting and fermentation while creating entirely new flavors. To store kimchi properly, the right temperature is essential.

        When I was young, when kimchi-making season arrived, we would dig a hole in the yard, bury large earthenware pots, and store kimchi inside after sealing them. We would then retrieve kimchi from these underground jars year-round. These days, people use kimchi refrigerators for year-round storage, but it’s hard to replicate that authentic taste. Natural fermentation differs from refrigerated fermentation. Perhaps the true flavor of fermented foods comes from the continuous interplay between imbalance and balance.

        Jeotgal: Korea’s Fermented Seafood Sauce

        Jeotgal is a sauce made by salting fish and preserving it for long periods through fermentation. Only salt and fish are used—nothing else. The fish are typically small varieties from the sea, such as anchovies, sand lance, or other small fish, mixed with salt and sealed for storage.

        The Nutritional Value of Jeotgal

        While kimchi provides essential nutrients like vitamins A, B, C, and calcium, jeotgal serves as a means to obtain animal protein, iron, calcium, phosphorus, and other minerals in inland areas. Geographically, there was distance between the sea and inland regions, and preservation methods at that time were limited to drying or salt-fermentation, as these prevented spoilage, enabled long-term storage, and provided rich nutritional content.

        The origins of both jeotgal and kimchi, like alcohol or yogurt, were likely spontaneous. Whether vegetables or fish, decomposition or fermentation naturally occurs in nature. Humans learned to distinguish which fish or vegetables decomposed by enzymes from fungi or mold were edible and which were not.

        Korean Alcohol and Vinegar: Connected Through Fermentation

        Alcohol and vinegar are also fermented products. Korea has many types of vinegar: apple vinegar, persimmon vinegar (gamcho), and various others, each with its own unique flavor and aroma.

        There’s a Korean saying: “If alcohol turns sour, make it into vinegar.” This comes from the tradition of fermenting leftover household alcohol to make vinegar. In Korean history, the origins of “alcohol and vinegar” are closely intertwined.

        Makgeolli: Korea’s Traditional Fermented Rice Wine

        The most popular fermented alcoholic beverage in Korea is makgeolli (rice wine). Vinegar was made by further fermenting makgeolli. Makgeolli vinegar paired best with Korean cuisine. Dishes like seasoned skate, seasoned hairtail, and seasoned fermented skate needed makgeolli vinegar to bring out their authentic flavors—a different taste from Western fruit vinegars like apple vinegar.

        In historical texts, vinegar is referred to as “cho” (醋), which contains the character for alcohol (酉), indicating that vinegar originated from alcohol. Vinegar was once called “gocho” (苦醋), meaning “bitter alcohol,” and this term appears frequently in ancient literature. The culture of brewing alcohol naturally evolved into producing this important sour seasoning.

        Modern Fermented Foods in 2026

        Currently in 2026, commercially available vinegar and jeotgal are mass-produced and sold in large quantities at supermarkets. With advances in scientific technology, the fermentation industry has evolved from natural fermentation to selecting microorganisms and controlling fermentation conditions, enabling the production of desired end products.

        As the functional benefits of fermented foods gain attention, research continues into developing functional foods and pharmaceutical products. Studies are also actively developing functional substances extracted from fermented foods as new materials.

        The Global Recognition of Korean Fermented Foods

        Korea’s unique fermented foods serve as seasonings that influence the taste of other side dishes in Korean meals while also holding significant value as standalone dishes. Research has shown that kimchi and doenjang produce various substances during fermentation that have anti-cancer effects and help prevent chronic diseases, bringing attention to fermented foods as beneficial for health.

        In 2013, Korean kimjang—the practice of making kimchi—was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, introducing Korean kimchi to the world. In 2018, Korean “jang-making” was designated as a National Intangible Cultural Heritage. The Korean Cultural Heritage Committee selected “Korea’s Traditional Jang Culture” as a candidate for the 2023 UNESCO Intangible Cultural Heritage Representative List.

        How to Enjoy Fermented Kimchi Abroad

        For those eating Korean fermented foods overseas, here’s a simple tip: When you buy kimchi from a supermarket or Korean grocery store, don’t refrigerate it immediately. Keep it at room temperature for 1-3 days. This allows fermentation to continue, developing a richer sour and tangy flavor. In Korean, we say the kimchi “ripens.”

        Authentic kimchi is not a sweet food. While some modern recipes add a spoonful of sugar, traditional kimchi contains no sugar. Even when I make quick geotjeori (fresh kimchi) at home, I never add sugar. In many ways, kimchi is a sugar-free food.

        What Is Korean Food?

        Fermentation is one of the key foundations that explains what Korean food is and why its flavors are so distinctive.

        Why Korean Food Tastes Different

        The deep and layered flavors of Korean cuisine come largely from fermentation, which explains why Korean food tastes different from many other cuisines.

        Is Korean Food Healthy?

        Because fermented foods support digestion and gut health, they play a major role in why Korean food is often considered healthy.