A. The Art of Fermentation Kimchi, a fermented vegetable dish, typically made with napa cabbage and Korean radishes, is an integral part of Korean cuisine. The fermentation process is key to its distinct flavor. This involves lacto-fermentation, where beneficial bacteria (lactobacillus) break down sugars, resulting in that signature tangy and piquant flavor. B. Variety and … 더 읽기
Korean cooking, with its rich history dating back thousands of years, is a testament to Korea’s cultural evolution. The cuisine has evolved through various dynasties, each contributing unique flavors and techniques. For instance, the Three Kingdoms period saw the development of fermentation techniques, essential in many Korean dishes today. Understanding the historical context of Korean … 더 읽기
Korean cooking is characterized by its balance of flavors – spicy, sweet, sour, and umami – and its emphasis on fresh, seasonally available ingredients. The use of fermented products like kimchi, doenjang (soybean paste), and gochujang (red chili paste) adds depth and complexity to the dishes. Meals are typically accompanied by a variety of banchan … 더 읽기
