Korean Kitchen

The Koreans ferment a lot. Kimchi is, of course, the most famous. Originally, vegetables were fermented for the scarce winter period. But making Kimchi in the fall is still a tradition. Many Koreans, especially in the part of Goyang Si where I stay, have a small garden where they grow their vegetables. Kimchi not only harmonizes well with meat and rice but its pro-biotic effect is increasingly recognized. In short, Kimchi is very healthy. Dive into Kimchi and get a recipe.

Rice: The Essential Staple of Korean Cuisine

Rice is indispensable in Korean cuisine and culture. Historically, Chinese philosophy greatly influenced Korean dietary practices, or Hanguk eumsig, emphasizing the belief that poor eating habits lead to illness. While this principle might seem obvious, it’s often overlooked in modern times. However, Koreans continue to prioritize health by consuming nourishing and healing foods developed over centuries.

One such tradition is the incorporation of herbal remedies into daily beverages, both alcoholic and non-alcoholic, like eumcheong. Commonly used ingredients include honey, cinnamon, pine nuts, ginseng, ginger, jujube, Schisandra Chinensis (five-flavor berry), and goji. The ancient concept of Yak-Sik-Dongwon, meaning “medicinal food” or “medicinal rice,” reflects the deeply rooted belief that rice is the best medicine.

Korean kitchen offers bold flavors and unique dishes like Kimchi, Bibimbap, and Bulgogi. Discover 10 must-try dishes that capture the essence of Korean cuisine.

1. Kimchi – Fermented vegetables, usually cabbage, with a spicy and tangy flavor.
2. Bibimbap – A mixed rice dish with vegetables, egg, and gochujang (red pepper paste).
3. Bulgogi – Marinated beef, grilled or stir-fried.
4. Samgyeopsal – Grilled pork belly, often served with lettuce and ssamjang (spicy dipping sauce).
5. Japchae – Sweet and savory stir-fried glass noodles with vegetables and meat.
6. Tteokbokki – Spicy rice cakes in a sweet and spicy sauce.
7. Sundubu-jjigae – Soft tofu stew with meat or seafood.
8. Kimbap – Korean rice rolls with vegetables, meat, or seafood.
9. Haemul Pajeon – Savory pancake with seafood and green onions.
10. Galbi – Marinated and grilled beef short ribs.

These dishes showcase the diverse and flavorful nature of Korean cuisine.

Lots of plant-based ingredients in the Korean kitchen!

The proportion of flora is very large in Korean cuisine. Ingredients such as vegetables, mushrooms, seeds and seaweed are widely used. They are used in the cooking of almost all foods. Rice, porridge, rice cakes, soup, stew, wraps, steamed vegetables and pastries, you will always find green in it.
Herbs from the mountains and fields, in particular, are rich in vitamins and minerals, as well as fibre and antioxidants. The traditional cooking method of vegetables is cumbersome and takes a lot of time and effort, but vegetables are eaten as a staple food and thus a very important part of the Korean diet.

Are Meat, Poultry, and Fish Important?

Traditionally, meat and fish have been among the more expensive ingredients in Korean cuisine, a trend seen worldwide. Historically, these products held a modest place on the Korean dining table, and even today, many Korean households maintain a diet that is predominantly plant-based, leading some to describe Korean cuisine as “almost vegetarian.”
However, the experience is quite different in restaurants, where barbecue reigns supreme. Whether it’s meat, fish, or poultry, the barbecue is the centerpiece of the dining table. If it’s your first time in a Korean restaurant, the staff will gladly assist in preparing the meat. But once they see you’re familiar with the process, they’ll step back and let you enjoy.

Korean barbeque; explosion of flavors

Kim Young Soo set the gas grill to the perfect temperature before placing the meat on it. He snapped a pepper and offered it to me. I took a cautious bite—sometimes they’re intensely hot, so much so that even Soju, sugar, or water can’t cool the fire.
When the meat was ready, I picked up a piece with my chopsticks, placed it on a lettuce leaf, added some kimchi, a clove of garlic, ginger slices, and black bean sauce. I folded it all into a neat package and popped it into my mouth. The explosion of flavors was unparalleled. It reminded me of the bustling streets of Insadong—vibrant, colorful, dynamic, and filled with an abundance of scents. You don’t just taste Korean food; you experience it.
Dining in a Korean restaurant is a communal affair. Everyone takes part in preparing the meat, ensuring that it’s turned regularly on the barbecue to prevent it from charring. This interactive process makes dining not just about eating, but also about participating and sharing.

Share your own Korean kitchen experiences with us and follow us at Mantifang Korean kitchen 한국 주방 for more delicious content. 

Korean dinning means multitasking!

And this is getting worse. In the west, everyone gets their bottle of beer. Waiters fill the wine glasses or provide you with stronger drinks. In Hanguk, it is completely different. Providing yourself with a drink is as much an insult to your table companions as putting your chopsticks upright in your rice bowl. You wait until someone else sees that your glass is empty. They will automatically fill it in for you. In turn, you make sure that your partners still have something to drink.

“When I noticed that the Soju bottles were almost all empty, I pressed a button on the table. A bell rang in the kitchen and then I heard the sound I loved most in Korea. The waitress all said at the same time, “deh!” We’ve heard and we’re coming. I do not know a clearer expression of hospitality. It’s all so dedicated. However, Kim Kung has already jumped up and got bottles from the fridge. He drinks Hite beer.”

This is just an introduction. I’m not a cook or a specialist, especially in Korean cuisine, just a big fan. During all my visits to Korea, Kim Young Soo has taken me to a lot of restaurants. From simple maegju chicken to the very exclusive kitchen of the Yi dynasty Royals. The eel in the small eatery on the Han River was a feast for the palate. It is a great feast to visit one of the fish markets in Jeju-do or Gangwa-do, for example.

Korean seasonal food

A large hall at the water. Fishing boats bump against the shore. The scent of the sea creatures fills your nose. Thousands of “fruit de Mer” are displayed in hundreds of stalls. You make your choice and negotiate the price. Then you take your delicacies to a small restaurant in the market hall. Sometimes you have to wait because fish is popular in Korea. The specialized chefs bake what you scored, enjoy it!

Taste Korean food!

There are a lot of reasons to travel to Korea. The cities are beautiful and nature is stunning. There are many cultural and historical sites. The people are nice and show great hospitality. But to me, the Korean kitchen is especially outstanding. Just thinking about the lovely dishes fills my mouth with water. Yes, I love it. 

Korean cuisine has bold and flavorful dishes, which often feature a combination of salty, spicy, sour, and sweet flavours. Common ingredients in Korean cooking include rice, noodles, vegetables, and meats such as beef, pork, and chicken.