Taste of K-Fermentation

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Published Date : Apr 20, 2021 / Edited Date : Jun 15, 2021

Dishes served on a plating. Two type of different main dishes, with two small kimchi side dishes. Served with cutleries and drink.

Taste of K-Fermentation

K-발효 미식

Fermentation is a method that has been used by the mankind for a long time in order to preserve raw food for a longer period of time. Despite the fact that it is widely known method, Korean fermented food is getting the spotlight because of its unique qualities. Due to the geological factors, the agricultural industry was more advanced in Korea than the livestock industry. Furthermore, going through the period when more food was acquired from wild nature than from farmlands, Korean food has been developed fundamentally based on a vegetarian diet. With the rise of a new trend where more and more people choose vegetarian diet in search of a healthy way of eating, Korea’s traditional fermented food is a perfect fit.

Korea’s most iconic fermented food kimchi is often compared to other vegetable-based dishes such as Germany's sauerkraut or China’s pao cai. However, both of these dishes are preservation food using the salting method, whereas kimchi is fermentation food where microorganisms grow on protein, fiber and sugar in cabbage and spices. Well-fermented kimchi not only has a sour taste that stimulates the appetite, but is also recognized for its high nutritional value with the high content of lactic acid bacteria. Another vegetable-based Korean fermentation food that cannot be overlooked is jang (condiments). The jangs are made from fermented soy beans. Firstly, ‘meju’ (boiled soy beans that are smashed, and then shaped into brick-like cubes) is dried, and then placed into a pot with salt water. After a period of fermentation, they become doenjang (fermented soybean paste) and ganjang (soy sauce). When the powdered meju is mixed with glutinous rice powder, red pepper powder, and malt, it becomes gochujang (red pepper paste). The mentioned three jangs are widely used ingredients in Korean cuisine including stews, side dishes, and main dishes. In other words, enjoying Korean cuisine implies enjoying K-fermentation cuisine, which offers both taste and health.

“With the rise of a new trend where more and more people choose vegetarian diet in search of a healthy way of eating, Korea’s traditional fermented food is a perfect fit.”

Group photo of six restaurant staffs and a chef (holding a plate of dish) in front of the restaurant.

HANSIKGONGGAN (한식공간)

The quintessential Korean cuisine based on fermentation

HANSIKGONGGAN is a place where you can get a taste of the quintessential Korean fine dining based on the Korean tradition. Cho Hee-suk, also known as the chef of chefs in Korea, is a popular chef with a global recognition. Not to mention her Michelin-starred restaurant, Cho Hee-suk was picked as one of The Best Female Chefs in Asia by Asia's 50 Best Restaurants. “I feel a greater responsibility to introduce the possibilities that Korean fine dining has,” said Cho. She develops and introduces dishes that are elegant, yet not difficult, and dishes that follow the Korean tradition while accommodating trends and taste buds of people around the world.

One of the dishes that were invented in such an effort was Doenjang Bibimbap. For foreign guests who are not used to having stew or soup with steamed rice, she made doenjang stew more approachable by reinterpreting it into a one-dish meal like curry. The chef explained, “I believed that anyone who enjoys cheese could enjoy doenjang as well.” She also shared her motivation, “I want more people to experience the unique flavor and fragrance created by Korea’s vegetable protein fermentation such as the Umami and salty flavors as well as the soft and sticky texture.”

Two hands holding a white bowl of soybean paste

Kimchi, which cannot go without being mentioned when it comes to Korea’s fermentation food, also plays an important role in HANSIKGONGGAN. Every year, the chef who always makes her own kimchi come the kimjang (kimchi fermentation) season, introduces kimchijeok around the time of the year when the cabbages start to taste slightly salty and sour, that is, when the kimchi is most deliciously fermented. It is also called haengjeok in the Hwanghae-do region, and it is basically a kimchi, beef, and green onion skewer that is griddled after being coated with beaten-up eggs. As the dishes introduced by the chef are based on the Korean tradition, you can taste a lot of other dishes which offer various tastes of vegetable-based fermentation, the foundation of Korean cuisine. Combination of two images side by side. Left: Table setting with four chairs and four sets of plates and cutleries. Right: Rack of plates and bowls

Combination of two images side by side. Left: Table setting with four chairs and four sets of plates and cutleries. Right: Rack of plates and bowls

Address 83, Yulgok-ro, Jongno-gu, Seoul (4F)
Tel +82-2-747-8104
Hours 12:00 - 15:00, 18:00 –22:00 (Closed on Sundays)
Website www.instagram.com/hansikgonggan

“Enjoying Korean cuisine implies enjoying K-fermentation cuisine, which offers both taste and health.””

Multiple layered racks placed with varietes of dry herbs and vegetables

JOO OK(주옥)

The jewel of Korean fermentation

JOO OK is a restaurant where you can experience proper modern Korean cuisine in Seoul. JOO OK is also popular for seasoning its dishes with the vinegar made by the owner-chef Shin Chang-ho. Inside the restaurant, thirty different types of fermented vinegar made in the restaurant using Korean local ingredients, including pine sprout, deodeok, apple, and so on are shining as an objet d'art. The chef not only uses these vinegars to enrich the flavors of seasonal seafood and vegetables, but also serves them as pre-meal drinks to allow diners to get a taste of the fragrance and sour taste of Korean fermentation.

Fish wrapped dish served on a big pine leaf with mixed of begetables on the side

The guests can choose their own pre-meal vinegar drink, but the chef Shin Chang-ho strongly recommends ‘pine vinegar’, which is fermented with brown rice. The vinegar has mild fragrances of grain and pine, which are well-balanced. Moreover, the chef actively incorporates jangs into the dishes, which are the backbone of Korean cuisine. The seasonal fish wrapped and steamed in lotus leaves after being marinated with the traditional soy sauce mixed with fish stock has steadily been a signature dish of the restaurant since its opening. You can enjoy the full taste of Korean fermentation and the season from this dish.

Tables and chair setting overviewing windows and outdoor main road views. Buses and vheicles passing by the road.

Address 119, Sogong-ro, Jung-gu, Seoul (3F)
Tel +82-2-518-9393
Hours 12 :00 - 15:00, 18:30 – 22:30 (Closed on Mondays)
Website www.hoteltheplaza.com/en/dining/joook.jsp

Tags

#Korean Kimchi #Vegetarian #Joo Ok #Vegan #Korean pickle.Fermented Food #Healthy Food #HANSIKGONGGAN #Korean Restaurant

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