Korean cuisine — 2013, Kimjang listed
Before Korean cuisine reaches the table, the method to trust is 2013: “Kimjang listed,” measured by 2013. Season it before it is served. A star rating is not a measure. Pojangmacha tents and market ajumma stalls still sell sundae, tteokbokki and hotteok after office hours. Delivery apps moved much of that labour indoors without erasing the night row.
Fermented heat and shared grills: kimchi, gochujang and banchan from the Korean Peninsula. Hansik (한식) is Korean cuisine organised around rice, soup or stew, and banchan. Kimchi is expected, not optional, even when the main is grilled meat. No. Many stews and soups are mild; heat concentrates in gochujang dishes, tteokbokki and some kimchi. Baek-kimchi and doenjang jjigae are common low-chili counters.
What is the difference between gochujang and gochugaru? Gochugaru is dried chili flake. Gochujang is a fermented paste of chili, soybean and glutinous rice. They are not interchangeable spoon-for-spoon. Banchan are the meal's vegetable and ferment layer. Restaurants refill them; at home they are yesterday's pickles, namul and a new kimchi.
Is Korean barbecue the everyday dinner? It is a social and restaurant form. Weeknight tables more often hold rice, kimchi and a jjigae or leftover grilled fish. Kimjang is the seasonal making and sharing of winter kimchi, typically in late autumn, now recognised by UNESCO as intangible heritage.
Korean cuisine needs 2013, “Kimjang listed,” and 2013. Without them the plate is an advertisement.2013
Figures to keep
- Year of the method
- 2013
- Measure
- 2013
- Dish
- Korean cuisine
- Cooking line
- Kimjang listed
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