Korean Cooking is no longer a cuisine limited to korea but have crossed global boundaries,the cuisine which inherits tradition,bonds families and enhance elements of nature especially Fire.
A cuisine which even grasped the attention of its readers by its evocative and gustatory descriptions made people go crazy for recipes and the traditional science behind korean cruise :The concept of Fermentation: the major concept of Jang. Even the book Jang by Kang Min Goo; described the three major “ganjang” (basically soy sauce), “doenjang” (thick soybean paste) and “gochujang” (red-hot pepper paste),which sometimes go hand in hand. The Fermentation is bedrock of korean cuisine.
The fermentation sometimes makes you familiar with brewing of korean traditional alcohols like “takju” and “cheongju”
Following that the role of Fire that shapes flavours,rhythms and emotions all together by the sizzling barbeque sounds, the intensity of flavours by patient brewing technique.
Historically, Korean homes had a single hearth. There is one hearth giving -cooked food ,warmed house and an emotion bonding homes.
Altogether it is the saying -”Food has always been love’s first language”,which is true in the sense of korean cuisine,i.e.food which has fermentation,fire and family all coming together on one plate
Written by – Shweta Bajaj
About the Author –
I write from the heart, grounding every article in my own experiences and reflections. Inspired by the world of K-culture, I explore how music, fandom, and storytelling shape emotions and identities. In my articles highlight the beauty of connection, celebrating how art transforms people in quiet, powerful ways.