한국음식

  • Which of these Korean dishes is fermented?

    Which of these Korean dishes is fermented?

    As a Seoul office worker, lunchtime is my one real break of the day. Today, like most days, my colleague and I headed to our nearby baekban restaurant — a humble Korean set-meal spot that feels just like home cooking. One person, 10,000 won. Two of us, 20,000 won total. With unlimited side dish refills.

    Honestly, with the cost of living in Korea rising so fast these days, even 10,000 won for lunch feels like something to think twice about. Any dad around the world trying to make ends meet on a modest salary probably knows this feeling.

    The restaurant is in Yeouido and serves what Koreans call jipbap-style (집밥) — home-style food. There’s nothing fancy about it. That’s exactly the charm.

    Today’s Menus

    my order is JibBab – from Seoul Yeouido restaraunt

    Because I’ve been thinking a lot about fermentation lately, I want to ask my friends around the world a little question: which of today’s side dishes is actually fermented?

    In Korea, fermented food is most commonly made by salting vegetables. But it’s not just about making things salty. Depending on the vegetable — whether it’s cabbage, radish, mustard leaf (gat), or a mix of greens — and the type of salt used, the resulting flavors can be completely different. Same base ingredients, wildly different taste.

    I have a friend who loves freshly made kimchi — kimchi that’s only one or two days old. He loves the crisp, crunchy texture and the layered flavors that haven’t been overtaken by fermentation yet.

    Then there’s the other camp — people like me, who strongly prefer well-fermented kimchi and side dishes. My reason is simple: fermented food sits so much better in my stomach. As you get older, you start to notice which foods your body thanks you for. And fermented food, for me, is always on that list.

    What I love most is the sourness that comes from fermentation — and I want to be clear, this isn’t the sharp sourness of vinegar. It’s a clean, refreshing finish, almost like the lingering aftertaste of plain lemon soda (no sugar) — that last clean note that leaves your mouth feeling completely refreshed. That feeling. As a Korean, I’m deeply attached to it.

    Now, a small note on doenjang (Korean fermented soybean paste): if you’ve visited Korea and had doenjang jjigae (soybean paste stew), the doenjang you tasted was most likely from a large Korean food company. But if you ever venture outside Seoul to a small regional restaurant or a traditional Korean table, you might be lucky enough to taste doenjang made in-house — aged in clay pots for months or even years. Even near my home in Hongdae, restaurants that serve house-made doenjang are rare. The craft is slowly disappearing. That makes the ones that still do it all the more special.

    Today’s side dishes — which ones are fermented?

    Seasoned Garlic Scapes - Seasoned with red pepper powder, gochujang, and other spices (lightly boiled)
    Seasoned Garlic Scapes – Seasoned with red pepper powder, gochujang, and other spices (lightly boiled)
    Lettuce - Used for wrapping with spicy stir-fried pork.
    Lettuce – Used for wrapping with spicy stir-fried pork.
    Fried Egg
    Fried Egg
    Seasoned Namul - A side dish made by boiling seasonal greens (for 10 minutes in boiling water), draining the water, and tossing them with garlic, sesame oil, and salt.
    Seasoned Namul – A side dish made by boiling seasonal greens (for 10 minutes in boiling water), draining the water, and tossing them with garlic, sesame oil, and salt.
    Seasoned Altari Sprouts: Altari radishes are seasoned with red chili powder and salt and left to ferment for about 3 to 7 days, during which time they ferment along with the vegetables' liquid. It has a refreshing and crunchy texture. Above all, it is clean and is often eaten in the summer.
    Seasoned Altari Sprouts: Altari radishes are seasoned with red chili powder and salt and left to ferment for about 3 to 7 days, during which time they ferment along with the vegetables’ liquid. It has a refreshing and crunchy texture. Above all, it is clean and is often eaten in the summer.
    Seasoned Vegetables: A side dish made by lightly blanching vegetables and mixing them with a sauce of salt, Korean soy sauce, and sesame oil.
    Seasoned Vegetables: A side dish made by lightly blanching vegetables and mixing them with a sauce of salt, Korean soy sauce, and sesame oil.
    fried egg
    fried egg
    Spicy stir-fried pork with various seasonings added to a spicy red pepper powder sauce - Main Banchan
    Spicy stir-fried pork with various seasonings added to a spicy red pepper powder sauce
    Spicy kimchi bean sprout soup
    Spicy kimchi bean sprout soup
    seasoned eggplant - korean banchan
    seasoned eggplant
    Stir-fried anchovies
    Stir-fried anchovies

    That’s today’s healthy food tip from the Yeouido lunch table. Korean fermented food isn’t just delicious — it’s one of the most gut-friendly traditions in the world. If you ever visit Korea, slow down and pay attention to the small side dishes. The real magic is in the jar that’s been sitting for months.

    The answer is…

    Altari radish leaf muchim (알타리 순 무침)

    Altari radish leaf muchim (알타리 순 무침)
    Altari radish leaf muchim (알타리 순 무침)

    Fermented young radish greens — a Korean seasonal specialty

    The answer is: Altari radish leaf muchim (알타리 순 무침)

    Yes! The fermented dish I reached for first was altari sun muchim — seasoned and naturally fermented young radish greens.

    Altari is a small Korean radish that grows with its leafy greens still attached — a bit like a miniature daikon with a full green top. Both the radish and the young greens are eaten, and in Korean cooking, the greens are especially prized as a seasonal side dish, particularly in summer.

    How it’s made — naturally fermented in 3 to 7 days:

    • Altari radish greens
    • Coarse salt (the fermentation base)
    • Gochugaru / red pepper flakes
    • Water (optional)

    Mix everything together and leave at room temperature for 3 to 7 days. The salt draws moisture from the greens and triggers lactic acid fermentation — the same process that makes kimchi. The result: a beautifully tangy finish, a clean aftertaste, and a light refreshing texture. Strongly recommended in summer.

    The other side dishes today (namul, steamed egg, grilled fish) were all made fresh on the day — no fermentation involved.

    If you visit Korea, please seek out altari sun muchim. It won’t be on every menu — but when you find it, try it. One bite and you’ll understand why I reach for it first every time.

    That’s today’s fermentation tip from a Seoul lunch table. Stay curious about Korean fermented food.

    Come back for more! 🙏

    Frequently Asked Questions

    Q: Is altari sun muchim vegan?

    A: Yes — altari sun muchim is 100% plant-based. The only ingredients are altari radish greens, coarse salt, gochugaru (red pepper flakes), and optionally water. No fish sauce, no shrimp paste. It’s one of the rare Korean fermented side dishes that vegans can enjoy without modification. If you’re vegan and visiting a Korean restaurant, this is a safe and delicious choice to look out for. Korean food basics Korean ingredients guide

    Q: What is the difference between kimchi and altari sun muchim?

    A: Both are salt-fermented Korean vegetables, but they use different plants and have a different flavor profile. Kimchi is typically made from napa cabbage (baechu) and includes a wider variety of seasonings — often fish sauce or fermented shrimp. Altari sun muchim uses only the young greens of the small altari radish, fermented simply with salt and gochugaru. The result is lighter, cleaner, and more refreshing — especially in summer. Altari sun muchim also tends to be fully vegan, while traditional kimchi often is not. Korean flavors Korean ingredients

    Q: How do Koreans eat fermented food every day?

    A: In Korea, fermented foods are not a health trend — they’re simply part of every meal. A standard Korean lunch like baekban (set meal) will include rice, soup, and several small side dishes (banchan), at least one or two of which are fermented. Kimchi is the most common, but doenjang (fermented soybean paste), ganjang (soy sauce), and seasonal fermented vegetables like altari are always present. Koreans eat these naturally, without thinking about them as “probiotic food” — it’s just normal daily eating. Korean eating culture Korean dining etiquette

    Q: Is Korean fermented food good for gut health?

    A: Naturally fermented Korean vegetables contain live lactic acid bacteria — the same type found in yogurt and other probiotics. These bacteria are produced during the fermentation process when salt draws moisture from the vegetables and creates an environment where beneficial microbes thrive. Regular consumption is associated with improved digestion and gut comfort. Many Koreans, including the author of this post, notice that well-fermented foods sit easier in the stomach than freshly made dishes. Korean food & health

    Q: Why does Korean soup come with every meal?

    A: Soup has been part of the Korean table for centuries — it’s not just a side but a core component of the meal, used to balance flavors, help digest rice, and warm the body. In a baekban set meal, the soup (often doenjang jjigae or kongnamul guk) anchors the table alongside fermented banchan. Interestingly, doenjang jjigae itself contains a fermented ingredient — doenjang — making even the soup part of Korea’s fermentation culture. Why Koreans eat soup with every meal

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  • Guk vs Tang vs Jjigae vs Jeongol: Complete Guide to Korean Soups

    Guk vs Tang vs Jjigae vs Jeongol: Complete Guide to Korean Soups

    Introduction

    Korean dining tables always feature certain beloved menu items. Throughout spring, summer, fall, and winter, Koreans prepare guk (soup), tang (rich broth), jjigae (stew), and jeongol (hot pot) using seasonal ingredients appropriate for each time of year.

    What is Guk (국)?

    The dictionary definition of ‘guk’ is a dish made by adding a large amount of water to meat, fish, or vegetables and boiling them. If we had to specify the ratio of water to ingredients, it would be roughly 6:4 or 7:3.

    Guk is frequently prepared for every meal, and its cooking time is much shorter compared to jjigae or tang. In my home, at baekban (Korean set meal) restaurants, and during Korean office lunch hours, various types of guk are prepared at each establishment: egg soup (gyeran-guk), dried pollack soup (bugeo-guk), seaweed soup (miyeok-guk), bean sprout soup (kongnamul-guk), beef radish soup (sogogimu-guk), dried napa cabbage soup (ugeoji-guk, which uses dried vegetables and adds doenjang for seasoning), soybean paste soup (doenjang-guk), and radish soup (mu-guk, which I frequently eat during cold winters).

    Another important thing to know is that the ingredients for these soups are somewhat less expensive compared to tang or jjigae, and they’re made using seasonal vegetables. For bugeo-guk and miyeok-guk, dried seaweed and dried pollack (called bugeo) have excellent storage qualities. Compared to other jjigae or tang dishes, the ingredient preparation and handling are simpler, making them more convenient to prepare and eat at home.

    Back in the 1990s when my mother used to cook, doenjang-guk (soybean paste soup) was very common. There was much less food available than now, and fewer imported agricultural products as well. At that time, lifestyle diseases and obesity were quite rare. Now, as a parent raising children myself, when I talk with my family about it, we realize that the foods our family ate back then had extremely few ultra-processed foods compared to now, and there were virtually no genetically modified foods. To create flavor in those days, most seasonings like doenjang (soybean paste), gochujang (chili paste), salt, and soy sauce were made at home, and there weren’t many chemical additives used to artificially enhance taste.

    What is Jjigae (찌개)?

    According to Korean dictionaries, jjigae is first defined as a side dish made with less broth (less water added compared to guk or tang), cooked with tofu or vegetables, gochujang (chili paste), or doenjang (soybean paste), seasoned and slightly salty. Of course, restaurants sell menu items like doenjang-jjigae (soybean paste stew) and gochujang-jjigae (chili paste stew). They’re generally served as part of a baekban (set meal). If you order doenjang-jjigae baekban, you get doenjang-jjigae, and if you order jeyuk-baekban, you get jeyuk (stir-fried seasoned pork) along with various side dishes.

    Jjigae generally has strong seasoning, making it perfect for mixing with rice or pairing with rice – they’re an ideal match. It’s commonly eaten together with rice, and the most popular jjigae menu items include kimchi-jjigae (kimchi stew), doenjang-jjigae (soybean paste stew), dubu-jjigae (tofu stew), jogi-jjigae (yellow croaker stew, mainly eaten by coastal residents), sundubu-jjigae (soft tofu stew), and haemul-doenjang-jjigae (seafood soybean paste stew) – the varieties are diverse.

    When I have time someday, I plan to visit and introduce a jjigae restaurant located near Hongdae Station.

    Fourth Category: Jeongol (전골)

    If we compare jeongol to foreign examples, it’s similar to shabu-shabu. In China’s case, it’s also similar to malatang. The cooking method involves each home or restaurant preparing their own broth separately, then during cooking, adding various vegetables and meat to the broth and boiling it. When jeongol is served during a meal, it’s positioned in the center of the dining table. Multiple people sit around it and use ladles to scoop small portions onto their individual plates.

    When I was young, jeongol didn’t exist, but nowadays people eat jeongol frequently. The main season for eating it is during winter when you crave warm broth.

    The names of jeongol dishes are diverse. They vary greatly depending on the ingredients used: haemul jeongol (seafood hot pot), gopchang jeongol (intestine hot pot), beoseot jeongol (mushroom hot pot), bulgogi jeongol (marinated beef hot pot), mandu jeongol (dumpling hot pot), shabu-shabu, and so on. For example, in the case of gopchang jeongol, since the main ingredient is gopchang (intestines), it’s named gopchang jeongol.

    When Visiting Restaurants in Korea…

    Generally, guk is provided as a basic side dish with every meal. And of course, refills are available. The type of guk varies depending on what food each restaurant serves. In Korean restaurants that serve spicy food, in a way, kongnamul-guk (bean sprout soup) or miyeok-guk (seaweed soup) may be served to soothe the spicy taste.

    If you’re eating samgyeopsal (pork belly) or galbi (ribs), doenjang-guk (soybean paste soup) or kongnamul-guk (bean sprout soup) may be served accordingly. In winter, most soups provided by restaurants are served warm.

    What Are the Key Differences?

    12’clock – Seollangtang and beef hangover soup vs 6 o’clock Haejangguk (with my son)

    The first difference is cooking time. Jjigae and guk have shorter cooking times compared to tang. For example, gomtang or galbi-tang are cooked over low heat for a minimum of 1 hour to as much as 12 hours to tenderize the meat. This is to extract the broth from inside the rib bones.

    If you visit Korea, you should definitely try galbi-tang or gomtang. They’re available near Hongdae too, and the price is around $10. If you want to try something more unique at that time, I recommend trying suyuk. Suyuk is meat that has been boiled for a long time until tender, then sliced thin and served.

    Sugar Free Options?

    Guk dishes that don’t contain sugar or syrup include bugeo-guk (dried pollack soup), kongnamul-guk (bean sprout soup), doenjang-guk (soybean paste soup), mu-guk (radish soup), siraegi-guk (dried radish greens soup), baechu-guk (napa cabbage soup), and miyeok-guk (seaweed soup). This is because Korean cooking methods for these dishes don’t use sugar (just as my mother did). An interesting fact is that these soups are also GMO-free.

    My wife adds about a teaspoon of sugar to kimchi-guk, but if I were to make kimchi-guk, I wouldn’t add sugar. I don’t like that slightly sticky, clinging feeling on the tongue that comes from foods with sugar.

    And most tang dishes don’t use sugar either. I was born in Andong, Korea, and people in Andong don’t particularly like sweet foods. Even now, when preparing meals for my children, I absolutely don’t use sugar when cooking. (I wonder if my children understand their father’s heart – that since they’ll eat ice cream and snacks outside anyway, they should eat a little less of it at home?)

    Tang dishes that don’t contain sugar include gomtang, galbi-tang, and so-galbi-tang. You can tell as soon as you taste them. And in traditional Korean cooking methods passed down through generations, these tang dishes don’t use sugar.

    Haemul jeongol (seafood hot pot), gopchang jeongol (intestine hot pot), beoseot jeongol (mushroom hot pot), bulgogi jeongol (marinated beef hot pot), mandu jeongol (dumpling hot pot), and shabu-shabu contain small amounts of sugar because they need to be a bit sweet. However, I can’t really compare the taste between American maple syrup and sugar, but perhaps maple syrup, being sweetness extracted from trees, is a bit healthier? In Korea too, there’s an increasing trend of using organic sugar rather than white sugar. There’s a perception that unrefined sugar is healthier than refined sugar.

    One Thing Korean Mothers Always Consider When Preparing Meals

    My father and the elderly generation said they wouldn’t eat rice without guk. It’s convenient to eat, and back in the day, due to Korea’s ‘ppalli ppalli’ (hurry hurry) culture, people didn’t even talk during meal times – they just ate their rice. Guk is convenient to prepare, and once you get the hang of it, you can prepare guk within 30 minutes. That’s why even a simple guk is prepared for meal times.

    Once guk is prepared, it’s not finished in one meal – if it’s eaten in the morning, enough is prepared to be eaten twice, including dinner. It reduces meal preparation time and also reduces ingredient costs, making it a food that embodies frugality.

    Conclusion

    Cooking time increases in this order: Guk > Jjigae > Jeongol > Tang

    Seasoning intensity decreases in this order: Jjigae and Jeongol > Tang > Guk

    At every meal, guk and tang are served in individual bowls, while jjigae and jeongol are placed in large pots in the center of the table, and people serve themselves from them. Guk and tang are not served this way – mothers prepare one bowl for each family member.

    How About this Article – What is Tank / Is Korean food Healthy?

    Q1: What’s the difference between guk and tang?

    A: Tang is an honorific form of guk (soup). Tang requires longer cooking time and more expensive ingredients than guk. Guk has a 6:4 or 7:3 ratio of water to ingredients and can be prepared within 30 minutes. Tang, however, is simmered over low heat for 1-12 hours to extract deep, rich broth flavors from bones.

    Q2: Which Korean soups don’t contain sugar?

    A: Most traditional soups, such as dried pollack soup, bean sprout soup, soybean paste soup, radish soup, dried radish soup, and seaweed soup, don’t use sugar. Among soups, gomtang (beef bone soup), galbitang (short rib soup), and sogalbitang (beef rib soup) are made without sugar. These dishes are GMO-free and are representative examples of healthy Korean cuisine.