Korean Cuisine from The Land of the Morning Calm

​South Korean cuisine, also known as Hansik, has undergone significant changes over the past few decades. With its emphasis on fresh ingredients, balanced flavors, and a focus on health and wellness, South Korean cuisine has become a popular culinary trend worldwide. In this blog, we will explore the development of South Korean cuisine, its history, and contemporary trends.
A brief history of South Korean Cuisine
South Korean cuisine has a long and fascinating history, with many influences from China, Japan, and Mongolia. The cuisine has evolved over the centuries, with each dynasty adding its own unique flavors and ingredients. During the Joseon Dynasty (1392-1910), Korean cuisine began to take on a more distinct identity, with a focus on fermented foods like kimchi and soy sauce.
After the Korean War in the 1950s, the South Korean government implemented policies that focused on promoting traditional Korean culture, including its cuisine. During this period, a renewed interest in traditional Korean cuisine emerged, with chefs and culinary experts working to preserve and promote Korean cuisine's unique flavors and ingredients.
Contemporary South Korean Cuisine
Today, South Korean cuisine has become known for its bold, complex flavors, vibrant colors, and a wide variety of healthy ingredients. One of the most popular dishes is bibimbap, which is a rice dish that typically includes vegetables, meat, and egg. Another popular dish is bulgogi, which is marinated and grilled beef that is both sweet and savory.
South Korean cuisine also features a lot of fermented foods like kimchi, which is made with cabbage and spices. Other fermented foods include soy sauce, fermented bean paste, and doenjang, a thick soybean paste. These fermented foods are not only tasty but are also believed to have many health benefits, including improving digestion and boosting the immune system.
In recent years, there has been a growing trend towards healthier eating habits in South Korea, and many restaurants are now offering more vegetarian and vegan options. This trend has led to the development of innovative dishes that use plant-based ingredients in creative ways.
The Future of South Korean Cuisine
South Korean cuisine is rapidly gaining popularity worldwide, and the government is investing in promoting the cuisine as part of the country's cultural identity. The government is also working to develop culinary tourism, which will promote South Korean cuisine as a tourist attraction.
As South Korean cuisine continues to evolve, it will be exciting to see how chefs and culinary experts will innovate and develop new dishes that highlight the country's unique flavors and ingredients. With its focus on health and wellness, South Korean cuisine is well-positioned to become a global culinary trend that will continue to attract foodies from around the world.
 
The origins of Korean cuisine can be traced back to ancient times, with archaeological evidence suggesting that the inhabitants of the Korean Peninsula were already cultivating rice and other crops as early as the Neolithic period, around 5000 BCE. Over the centuries, the cuisine of the Korean Peninsula evolved and developed, influenced by the migration and trade of neighboring peoples such as the Mongolians, Chinese, and Japanese.
One of the most significant influences on Korean cuisine came from China during the Han dynasty, which lasted from 206 BCE to 220 CE. During this period, the Chinese introduced a variety of new food items, including wheat, soybeans, and noodles, which became staples of Korean cuisine. The Chinese also brought with them the practice of using fermentation to preserve food, which led to the development of Korean fermented foods like kimchi, doenjang, and gochujang.
Another major influence on Korean cuisine came from the Mongols, who ruled the Korean Peninsula from the 13th to the 14th century. The Mongols introduced new cooking methods, such as grilling meat on skewers, which led to the development of Korean barbecue. They also introduced new ingredients such as lamb and dairy products, which were not previously consumed in Korea.
During the Joseon dynasty (1392-1910), Korean cuisine became more refined and developed a distinct identity. The period saw the rise of royal cuisine, which was served in the royal court and consisted of elaborate dishes made with the highest quality ingredients. The period also saw the development of temple cuisine, which was vegetarian and focused on the use of medicinal herbs and plants.
In the 20th century, Korean cuisine underwent significant changes as a result of the Japanese colonization of Korea (1910-1945) and the Korean War (1950-1953). During the Japanese occupation, Korean cuisine was suppressed, and many traditional foods were banned. However, the post-war period saw a renewed interest in Korean cuisine, as the government began to promote traditional culture, including its cuisine.
In conclusion, the origins of Korean cuisine are rooted in ancient history, with influences from neighboring countries such as China, Japan, and Mongolia. Over the centuries, Korean cuisine has evolved and developed a unique identity, with a focus on the use of fermented foods and healthy ingredients. Today, Korean cuisine is a popular culinary trend worldwide, with a growing appreciation for its bold, complex flavors and unique cooking techniques.
 
 
 
 
 
 
Recipe for Korean Grilled Short Ribs (Kalbi) that serves 6 people:
Ingredients:

• 3 lbs beef short ribs, cut into 1/4 inch slices
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup sesame oil
• 1/4 cup mirin
• 1/4 cup rice wine
• 6 cloves garlic, minced
• 1 small onion, grated
• 2 tablespoons toasted sesame seeds
• 1/4 teaspoon black pepper
• 2 scallions, thinly sliced
• 1/4 cup Asian pear, grated

Directions:

1. Combine soy sauce, brown sugar, sesame oil, mirin, rice wine, garlic, onion, sesame seeds, black pepper, scallions, and Asian pear in a large bowl.
2. Add the short ribs to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Remove the ribs from the marinade and shake off excess marinade.
4. Grill the ribs for 3-4 minutes per side or until cooked to your desired doneness.
5. Serve hot with steamed rice and your choice of Korean side dishes.

Recipe for Korean Rice Dish called Posot Bap:
Ingredients:

• 2 cups short-grain rice
• 2 1/2 cups water
• 1 tablespoon sesame oil
• 1/4 Cup Sauteed Shiitake Mushrooms 
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons chopped scallions

Directions:

1. Rinse the rice in cold water until the water runs clear. Drain the rice and place it in a rice cooker or a medium saucepan.
2. Add water to the rice and cook according to the instructions on the rice cooker or on the stove until the rice is fully cooked.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, and salt until the sugar is fully dissolved.
4. Once the rice is cooked, transfer it to a large bowl and add the sauce. Mix well to evenly coat the rice.
5. Garnish with chopped scallions and serve hot.

Recipe for Cucumber Namul:
Ingredients:

• 2 English cucumbers, thinly sliced
• 1 teaspoon salt
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1 clove garlic, minced

Directions:

1. Place the sliced cucumbers in a colander and sprinkle with salt. Let the cucumbers sit for 10 minutes to release excess water.
2. Rinse the cucumbers under cold water and pat dry with paper towels.
3. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, sesame seeds, and garlic.
4. Add the cucumbers to the bowl and toss to coat.
5. Serve chilled.

Recipe for Kong Namul:
Ingredients:

• 2 cups soybean sprouts
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1 clove garlic, minced

Directions:

1. Rinse the soybean sprouts in cold water and drain.
2. In a large pot of boiling water, blanch the soybean sprouts for 1-2 minutes or until they are tender.
3. Drain the soybean sprouts and rinse them under cold water to stop the cooking process.
4. In a medium bowl, whisk together the soy sauce, sesame oil, sesame

 
 
Recipe for Pa Jan (Korean Onion Pancake) that serves 6:
Ingredients:

• 1 cup all-purpose flour
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 large onion, thinly sliced
• 2 scallions, thinly sliced
• 2 tablespoons vegetable oil
• Soy dipping sauce (optional)

Directions:

1. In a large bowl, whisk together the flour, water, salt, and sugar until the batter is smooth.
2. Add the sliced onions and scallions to the batter and mix well.
3. Heat a large skillet over medium-high heat and add the vegetable oil.
4. Pour the batter into the skillet and spread it out evenly with a spatula.
5. Cook the pancake for 3-4 minutes on each side or until it is golden brown and crispy.
6. Cut the pancake into wedges and serve hot with soy dipping sauce, if desired.

Recipe for Fried Egg Battered Zucchini that serves 6:
Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• Soy dipping sauce (optional)

Directions:

1. In a shallow bowl, whisk together the eggs, flour, salt, and black pepper until the batter is smooth.
2. Dip the zucchini slices into the batter, shaking off any excess batter.
3. Heat a large skillet over medium-high heat and add the vegetable oil.
4. Fry the zucchini slices in the skillet for 2-3 minutes on each side or until they are golden brown and crispy.
5. Transfer the zucchini to a plate lined with paper towels to drain any excess oil.
6. Serve hot with soy dipping sauce, if desired.

Recipe for Acorn Jelly (Dotori Muk) that serves 6:
Ingredients:

• 1 cup acorn powder
• 4 cups water
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 2 scallions, thinly sliced
• Toasted sesame seeds for garnish

Directions:

1. In a large bowl, whisk together the acorn powder and water until the mixture is smooth.
2. Pour the mixture into a saucepan and bring it to a boil over medium-high heat, stirring constantly.
3. Reduce the heat to low and simmer the mixture for 10-15 minutes, stirring occasionally, until it thickens.
4. Pour the mixture into a square baking dish and let it cool to room temperature.
5. Cut the acorn jelly into bite-sized cubes and transfer them to a serving plate.
6. In a small bowl, whisk together the salt, soy sauce, sesame oil, garlic, and scallions to make a dipping sauce.
7. Serve the acorn jelly cubes cold with the dipping sauce and garnish with toasted sesame seeds.

Recipe for Chilled Mushroom Ban Chan that serves 6:
Ingredients:

• 1/2 lb fresh mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 tablespoon toasted sesame seeds

Directions:

1. In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, garlic, sugar, and black pepper until the dressing is well combined.
2. Add the sliced mushrooms to the dressing and toss to coat.
3. Cover the

 
 
Kimchi Chige, or Kimchi Stew, is a popular Korean dish that is hearty, spicy, and full of flavor. Here is a recipe for Kimchi Chige that serves 6:
Ingredients:

• 1/2 lb pork belly or pork shoulder, sliced
• 3 cups napa cabbage kimchi, chopped
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 4 cups chicken or vegetable broth
• 1 cup water
• 1 block firm tofu, sliced
• 2 scallions, thinly sliced
• 1 tablespoon sesame oil

Directions:

1. In a large pot or Dutch oven, cook the sliced pork over medium-high heat until it is browned on all sides.
2. Add the chopped kimchi, sliced onion, minced garlic, gochugaru, soy sauce, and sugar to the pot. Stir well to combine.
3. Pour in the chicken or vegetable broth and water, and bring the mixture to a boil.
4. Reduce the heat to low and let the stew simmer for 20-30 minutes, or until the pork is cooked through and the kimchi is tender.
5. Add the sliced tofu to the pot and let it simmer for an additional 5-10 minutes.
6. Garnish the stew with thinly sliced scallions and a drizzle of sesame oil.
7. Serve the Kimchi Chige hot with steamed rice and your choice of Korean side dishes.

 
 
Soft Tofu Soup, or Soondubu Jjigae, is a popular Korean soup that is spicy, savory, and comforting. Here is a recipe for Soft Tofu Soup that serves 2-3 people:
Ingredients:

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1/2 small onion, finely chopped
• 1 small zucchini, sliced
• 2 shiitake mushrooms, sliced
• 1/4 lb ground pork or beef (optional)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce
• 2 cups chicken or vegetable broth
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 block soft tofu, cut into small cubes
• 1 egg
• 2 scallions, thinly sliced
• 1 tablespoon sesame oil

Directions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the minced garlic and finely chopped onion to the pot and sauté until fragrant.
3. Add the sliced zucchini and shiitake mushrooms to the pot and stir-fry for 2-3 minutes.
4. If using ground pork or beef, add it to the pot and cook until browned.
5. Add the gochugaru and soy sauce to the pot and stir to coat the vegetables and meat.
6. Pour in the chicken or vegetable broth and water, and bring the mixture to a boil.
7. Add the salt and black pepper to the pot and stir well.
8. Gently add the soft tofu cubes to the pot and let them simmer for 5-10 minutes.
9. Crack the egg into the pot and let it cook for 2-3 minutes, or until the white is set and the yolk is still runny.
10. Garnish the soup with thinly sliced scallions and a drizzle of sesame oil.
11. Serve the Soft Tofu Soup hot with steamed rice and your choice of Korean side dishes.

 
 
Korean Spicy Chicken, or Dak Galbi, is a popular Korean dish that is spicy, sweet, and savory. Here is a recipe for Korean Spicy Chicken that serves 4 people:
Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs, cut into small pieces
• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 1 small carrot, julienned
• 1 small zucchini, sliced
• 1/2 cup sliced cabbage
• 1/2 cup sliced scallions
• 2 cloves garlic, minced
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon sesame oil
• Sesame seeds for garnish

Directions:

1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Add the sliced onion, julienned carrot, sliced zucchini, and sliced cabbage to the skillet and stir-fry for 3-4 minutes, or until the vegetables are slightly softened.
3. Add the sliced chicken to the skillet and stir-fry for an additional 3-4 minutes, or until the chicken is cooked through.
4. Add the sliced scallions, minced garlic, gochujang, gochugaru, soy sauce, and honey or brown sugar to the skillet. Stir well to combine.
5. Let the mixture simmer for 5-10 minutes, or until the sauce has thickened and the chicken and vegetables are fully coated.
6. Drizzle the sesame oil over the chicken and stir well.
7. Garnish the dish with sesame seeds and serve hot with steamed rice and your choice of Korean side dishes.

 
 
Kimbap, or Korean sushi roll, is a popular Korean snack or lunch item that is both delicious and nutritious. Here is a recipe for Kimbap that makes 4-5 rolls:
Ingredients:

• 4 cups cooked short-grain rice, seasoned with 1 tablespoon rice vinegar and 1/2 teaspoon salt
• 5 sheets of roasted seaweed (nori)
• 1/2 lb cooked and seasoned bulgogi beef or ham, thinly sliced
• 2 small carrots, julienned
• 2 small cucumbers, julienned
• 1 small bunch of spinach, blanched and seasoned with sesame oil and salt
• 3 eggs, beaten and cooked into thin omelets
• 1 tablespoon sesame oil
• Soy sauce and wasabi for dipping (optional)

Directions:

1. Lay a sheet of seaweed on a bamboo sushi mat with the shiny side facing down.
2. Spoon a layer of seasoned rice over the seaweed, leaving a 1-inch border at the top.
3. Arrange the cooked beef or ham, julienned carrots and cucumbers, blanched spinach, and thin omelet on top of the rice.
4. Drizzle a small amount of sesame oil over the filling.
5. Roll the bamboo mat forward, tucking in the filling as you go. Use the border of rice at the top to seal the roll.
6. Repeat the process with the remaining seaweed sheets and filling.
7. Slice each roll into bite-sized pieces and serve with soy sauce and wasabi for dipping, if desired.

Note: You can customize the filling of the kimbap to your liking, and use other ingredients such as pickled radish, crab meat, or avocado. The key is to make sure the filling is thinly sliced and evenly distributed, so that the kimbap rolls up neatly.
 
 
One popular Korean dessert is Bingsu, a shaved ice dessert that can be customized with a variety of toppings. Here is a recipe for a classic Bingsu that serves 2-3 people:
Ingredients:

• 2 cups shaved ice
• 1/2 cup sweetened condensed milk
• 1/2 cup chopped fresh fruit (such as strawberries, mangoes, or kiwis)
• 1/4 cup sweet red bean paste
• 1/4 cup sliced almonds
• 1 tablespoon toasted sesame seeds

Directions:

1. Fill a bowl or individual serving dishes with the shaved ice.
2. Drizzle the sweetened condensed milk over the shaved ice.
3. Top the shaved ice with chopped fruit, sweet red bean paste, sliced almonds, and toasted sesame seeds.
4. Serve the Bingsu immediately and enjoy!

Note: You can customize the toppings of the Bingsu to your liking, and use other ingredients such as mochi, ice cream, or chocolate syrup. The key is to balance the sweetness of the condensed milk with the freshness of the fruit and the nuttiness of the sesame seeds.
 
 
 
The sweet Korean rice drink is called Sikhye, and it is a popular traditional Korean beverage that is enjoyed as a dessert or snack. Here is a recipe for Sikhye that serves 6-8 people:
Ingredients:

• 1 cup short-grain rice
• 10 cups water
• 1 cup brown sugar
• 1 inch piece of ginger, sliced
• 1/4 cup pine nuts or raisins (optional)

Directions:

1. Rinse the rice in cold water and drain.
2. In a large pot, bring the water to a boil over high heat.
3. Add the rice to the pot and let it cook for 20-30 minutes, or until the rice is fully cooked and the water has turned milky.
4. Remove the pot from the heat and strain the rice water through a fine-mesh sieve, pressing down on the rice to extract as much liquid as possible.
5. Discard the rice solids and return the rice water to the pot.
6. Add the brown sugar and ginger slices to the pot and stir to dissolve the sugar.
7. Bring the mixture to a boil over high heat and then reduce the heat to low and let it simmer for 10-15 minutes, or until the liquid has thickened slightly.
8. Remove the pot from the heat and let the Sikhye cool to room temperature.
9. Chill the Sikhye in the refrigerator for at least 1 hour, or until it is cold.
10. Serve the Sikhye in individual glasses, garnished with pine nuts or raisins, if desired. Enjoy!

Note: You can adjust the sweetness of the Sikhye to your liking by adding more or less brown sugar. The ginger adds a subtle spicy note to the drink, but you can omit it if you prefer a milder flavor.