Korean food is a global hit thanks to its deep, rich flavours.
Spices are at the heart of every dish, defining its flavour.
Here are five key spices that are essential to Korean cuisine.
Basic spices essential to Korean food preparation
Korean food is characterised by the fact that even with simple ingredients, a single seasoning can elevate a dish.
For example, dishes like kimchi jjigae and bulgogi are all about the harmony of chilli powder and soy sauce, respectively.
Seasonings don't just add flavour, they also bring out the natural flavours of the ingredients and remove any off-flavours or fishy smells.
So it's no exaggeration to say that the seasoning you choose and use can make or break the success of your dish.
1. Soy sauce: the centre of salty and savoury flavours
Hey, so I totally get it, soy sauce is the OG of seasoning in Korean cuisine, right? It's like the super versatile star of the show, used in everything from hearty broths to stir-fries to those mouth-watering braises.Now, let's talk about the magic of light and dark soy sauce. That's right, the darker the soy sauce, the more intense the flavour, perfect for those stir-fries and braises that just scream "wow".And let's not forget about dipping soy sauce. It's the OG of all dipping sauces, and it's got this cool name like "conventional soy sauce," "Korean soy sauce," "house soy sauce," or "dark soy sauce." It's often confused with brewed soy sauce because it's sometimes called dark soy sauce, but they're actually different.
Soy sauce is fermented for several months in jars with brine and a mezuzu floating on top. The mezuzu is then strained off, and the resulting soy sauce is called kokusai.
It tends to have a strong salty flavour, and the longer it is aged, the more flavourful it becomes.
It's also called brewed soy sauce, Japanese soy sauce, and more. It's different from dipping soy sauce because it's a Japanese-style soy sauce made by adding roasted wheat or barley to soybeans and brewing it with fungi instead of using regular methods.Sometimes, just one type of soy sauce is used, but sometimes two are used together because of their slight flavour differences.
You can use it in bulgogi, japchae, soy crab paste, chicken stir-fry, wakame soup, and more.When you're not using it, it's best to store it in a cool place or in the fridge.
2. Gochujang: the symbol of spicy Korean food
Gochujang is a lovely fermented paste made by mixing chilli powder, malt, and salt, and it has a combination of spicy, sweet, and salty flavours.
It's the perfect addition to stews and stir-fries, and it's absolutely essential for that delicious bibimbap.
You can easily make it at home or buy it in stores.
When you make it at home, it tends to be less sugary than the store-bought kind, and the flavour depends on the age and type of chilli powder you use.
You can use it in all sorts of ways – in bibimbap, tteokbokki, gochujang stew, and jeyukbokki, to name a few.
Just remember to keep it refrigerated or covered, and you're all set to enjoy!
3. Korean Miso: Deep flavour
Korean Miso is a lovely fermented food made from mezzu and brine, and is the perfect base for hearty soups and stews. It's also great for making ssamjang and marinating veggies.
Miso is a fermented condiment made from boiled soybeans and meju, which is made into blocks and soaked in brine. It takes at least two months to mature, so you can be patient and let it do its thing.
The flavour of miso varies from house to house, which is all part of its charm.
Commercial miso tends to be sweeter and lighter in colour than home-made miso.
You can use it in miso stew, ssamjang, marinated vegetables, miso soup and more.
Just a friendly reminder to keep it refrigerated to keep it fresh and tasty!
4. Sesame oil: The savoury finish
Sesame oil, which is made by roasting and squeezing sesame seeds, adds a savoury aroma and flavour to namul or bibimbap. It's important to add it towards the end of the cooking process, as the flavour will be lost when heat is applied.
Use it in namul dip, bibimbap, jeon, soup, etc.
It is best stored in a cool place.
5. Gochugaru: a seasoning that adds spiciness and colour
Chilli powder is one of those things that just can't be missed when you're cooking up a storm with Korean food, from the comforting, hearty stews to the tangy, tangy kimchi.
It's perfect for when you want a clean spicy flavour without the tang of gochujang.
When dried chillies are in season in autumn, I like to prepare a batch of gochugaru to last me through the year.
It has a unique flavour that's not quite like peperoncino.
I use it in a variety of dishes, including kimchi, kimchi stew, stir-fried squid, and stir-fried pork.
Just make sure you store it in an airtight container to keep it fresh.
Just be careful not to let the chilli powder get damp, and you'll be enjoying this wonderful flavour all year round!
Spice use and storage tips
Spices are so wonderful, aren't they? They really make a meal sing!
Soy sauce is great at bringing out the natural flavours of ingredients, while gochujang is perfect for adding a rich, intense flavour.
Miso adds a deep, umami flavour to broth-based dishes, while sesame oil is the icing on the cake, completing the flavour.
And don't forget the chilli powder - it adds both colour and heat to your food.
When you're storing them, here are a few things to keep in mind:Once you've opened them, it's best to pop them in the refrigerator.
Avoid humidity and use airtight containers.
Sprinkle a little salt on the surface of your miso and gochujang to prevent mould, and you're all set to enjoy!
Dishes that can be made with the five condiments
1. bibimbap
Ingredients: rice, spinach, bean sprouts, fried egg, gochujang, sesame oil
How to make it: Start by topping the rice with some blanched spinach or bean sprouts, a fried egg, and chilli paste. Finish with a drizzle of sesame oil.
2. Now, for miso stew
Ingredients: miso paste, tofu, courgette, potato, garlic, spring onion
Method: First, dissolve the miso in water, then add the bite-sized ingredients.
3. Tteokbokki
Ingredients: Tteokbokki rice cake, fish cake, chilli paste, sugar, brewed soy sauce
Method: First, dissolve the gochujang in water, then add the rice cakes and fish cakes and simmer. Add about a tablespoon of brewed soy sauce halfway through to enhance the flavour.
4. Now, for the bulgogi.Ingredients: thinly sliced beef, soy sauce, brewed soy sauce, sugar, garlicMethod: Marinate the meat and ingredients in a marinade made from soy sauce and sugar, then stir-fry.
Conclusion: The secret to Korean flavour
In the wonderful world of Korean food, seasoning isn't just about adding flavour. It's a way of life, a cultural treasure that's been passed down through generations.
When it comes to making soy sauce or gochujang, our lovely housewives are always so busy.
Homemade miso and gochujang are not only more economical, but healthier too!
Even with simple ingredients, anyone can make great Korean food with the right seasonings.
So, if you love Korean food, you'll definitely want to get your hands on these five delicious condiments!
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