The structure of Korean cookery

Korean cuisine, a vibrant reflection of history, geography, and culture, has evolved from ancient agricultural and nomadic traditions. It emphasises a harmonious balance of flavours, colours, and textures. A typical Korean meal features bap (rice) and numerous banchan (side dishes), including the ever-present kimchi (fermented vegetables).  gochujang (red chili paste), doenjang (soybean paste), and ganjang (soy sauce) are key ingredients that provide heat and the all important Unami flavour. In December 2024, UNESCO acknowledged the cultural importance of Korean jang sauces by adding them to the Intangible Cultural Heritage list, recognising their essential contribution to Korea's culinary identity.

What core ingredients make a dish from a certain region?  Once you understand the structure of a cuisine, cooking some traditional dishes will come easier. Although this does not apply to all recipes, Korean cuisine can be defined by some of the following core ingredients:

Spice and salt for heat and umami

• Gochujang  – Spicy, sweet, and savoury red chili paste.

• Gochugaru - Korean hot pepper flakes

• Doenjang  – Fermented and salty soybean paste (use miso as a less strong alternative).

• Ganjang  – Korean soy sauce, used for seasoning soups, marinades, and side dishes.

• Aekjeot – Fish sauce for added umami, used for kimchi, soups and stews

Aromatics for depth and complexity

• Garlic – Used in nearly everything, from stews to marinades.

• Ginger – Adds warmth and spice to dishes.

• Green onions – Adds freshness and depth.

• Perilla Leaves - Have a minty, anise flavour for stir-fries, pickles and marinates.

• Sesame oil – Nutty and aromatic (or vegetable oil).

• Sesame seeds (toasted)  – Sprinkled on dishes for extra flavour (optional).

Sweet and sour for balance

• Rice vinegar – Used in pickling and dressings.

• Honey, sugar, or corn syrup – Adds sweetness to balance flavours.

• Rice wine or Mirin.

Proteins

• Beef – Used in BBQ (Bulgogi, Galbi), stews, and soups.

• Pork  – Popular in dishes like Samgyeopsal (grilled pork belly).

• Chicken – Found in stews like Dak-dori-tang (see below) or grilled.

• Seafood – Includes fish, squid, shrimp, and shellfish

Staples

• Rice  – A fundamental part of nearly every meal

• Kimchi  – Fermented vegetables, primarily napa cabbage or radish, chili, garlic

• Noodles – Includes wheat, buckwheat, and sweet potato noodles (e.g., Japchae)

• Potato

• Vegetables (carrot, mushrooms, onion etc)

• Apple or pear grated

These ingredients are the backbone of Korean cooking, creating the complex yet harmonious flavours the cuisine is known for.  Some examples of some well known Korean dishes are listed below using this structure to better identify how Korean recipes are created using these key ingredients.

Serves 2	Dak-dori-tang Spicy Chicken Stew	Bibimbap Mixed Rice	Bulgogi Marinated Beef
Aromatics	4 x garlic cloves minced 1 tbsp of ginger strips 1 spring onion sliced 1/2 tbsp oil (sesame/veg) 1/2 tsp sesame seeds toasted	1 x garlic clove minced 1 tsp oil  (sesame/veg) 1 tsp sesame seeds toasted	1 x garlic clove minced 1 tbsp oil (sesame/veg) 1 tsp ginger grated 1 spring onion sliced 1/2 tsp sesame seeds toasted
Sweet & sour	1 tbsp sugar 1 tbsp rice wine	1 tsp sugar 1 tbsp rice wine (Mirin) 1/2 tsp rice vinegar	1 tsp sugar
Spice & salt	1 - 2 tbsp gochujang 1 tbsp gochutgaru 1 tbsp soy sauce	1 tbsp gochujang 1 tsp soy sauce 1 tsp fish sauce (mixed with bean sprouts)	1 tsp gochujang 1 tsp soy sauce
Protein & stables	Chicken Potato Carrot Onion	Rice (Steamed) Beef strips (sautéed) 1 apple or pear (grated for meat marinade) Courgette/Zucchini (baton and sautéed) Carrot (baton and sautéed) Spinach (chopped and sautéed) Bean sprouts (steamed) Dried Shiitake mushrooms (soak in boiling water and sautéed) 2 eggs (Fried and topped)	Beef stripes (sautéed) 1 apple or pear (grated for meat marinade)
Process	Sweat of onion and garlic. Brown chicken.  Mix together with remaining ingredients into pot and cook until tender. Add toasted sesame seeds as required.	Marinate beef with a little garlic, oil, honey, soy sauce, rice vinegar, grated apple or pear and sauté. Sautéed batons courgette, spinach, mushrooms and carrot separately and add a little garlic and soy to taste. Steam bean sprouts and mix with a little garlic, oil and fish sauce. Steam rice and place in bowl Add separated beef and vegetables Add eggs on top. Use remaining aromatics, vinegar & sweeteners and fermented & spice to create the Bibimbap sauce and drizzle over everything.	Marinate the beef in grated apple or pear, garlic, oil, ginger, sugar, gochujang and soy sauce. Sauté beef. Add spring onion and sesame seed. Serve with rice.

Now that you understand more of Korean cuisine try weaving that into your western recipes.

Try roasting parsnips with 1 tablespoon of gochujang mixed with a little vegetable oil, honey, ginger, garlic and spring onions (scallions).