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Kimchi, Anyone?
Appears in
By Taekyung Chung and Debra Samuels
Published 2015
Korea borders China to the north and shares a sea with Japan to the east. Culinary traditions have passed back and forth among the countries over centuries, with China having the stronger influence, particularly in the use of herbs for medicinal purposes. Most Korean food is highly seasoned and has strong assertive flavors. The chili pepper, which came to the peninsula via traders and is now almost synonymous with Korean cuisine, adds a spicy kick that can be toned down or up as desired.
Many of the foods eaten daily by Koreans are fermented, like kimchi, doenjang, or miso, and fish pastes. Originally a preservation method for wintering food, the health benefits and delicious taste of fermented foods have kept them an integral part of the cuisine. They are served as side dishes, mixed into sauces and soups where they, along with the chili pepper, add seasoning and the characteristic flavors of Korean cuisine.