Ingredient MVPs

If you've ever had a Korean meal before, you would know that it can be quite a flavorful experience, to say the least. There are some ingredients that almost always come up in Korean dishes, such as garlic, onions, chili, ginger, sesame oil, soy sauce, soy bean paste, etc. that give Korean food its distinctive taste. As mentioned in the previous post, these ingredients are so widespread in the cuisine due to their availability in the region.

Garlic is almost always incorporated into Korean dishes, whether minced, sliced, or tossed in whole, and it is also eaten raw when eating Korean barbeque (as part of a ssam).

Doenjang, fermented soy bean paste, is not the most visually pleasing ingredient, but it packs a powerful punch. It is mostly used to make doenjang jjigae, which is a fermented soy bean paste stew, and it is packed with vitamins, minerals, and essential amino acids. Before the age of Neosporin and Band-Aids, Koreans would sometimes spread doenjang over their cuts/scrapes for its apparent healing properties.

Ginger helps give Korean dishes their tangy, spicy flavor. Korean culture highly values the healing properties of various roots and herbs. As such, ginger is often incorporated with the belief that it will cure various illnesses like the flu, nausea, etc.

Gochujang, hot chili paste, is usually the key ingredient behind any spicy Korean dish. It originated some time in the 18th century after trade with China, Japan, and Europe introduced chili peppers to the region. It is used in ddeokbokki, bibimbap, and basically anything even remotely spicy. It is a common Korean household staple, and can be used in proportion to one's spice tolerance.

Chamgireum, sesame oil, is used to make a dish more nutty and it is associated with the flavor called goso, which is used to describe something that is deeper, nuttier, and earthier in flavor. It can be used as a cooking oil, but unlike olive oil, canola oil, or coconut oil, the sesame flavor is very distinct. It can be found as a dipping sauce for Korean BBQ, bibimbap, porridge, and pretty much everything else in Korean cuisine.

Onions are also a key ingredient in many Korean meals. They are highly valued for their supposed digestive benefits and they are put in everything from bokkeum bap (fried rice) to doenjang jjigae and are also eaten raw alongside Korean BBQ.

Sources:

Kim, Emily. Korean Cooking Ingredients. Maangchi. Maangchi. n.d. Web. 11 June 2015.

Lee, Ken. The Secrets to Korean Food Deliciousness (Korean Condiments). Seoulistic. N.p. n.d. Web. 11 June 2015.