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
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?
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)
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 fermented kimchi taste sour — and is that sourness safe to eat?
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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