THE BASIS OF KOREAN FOOD

Doenjang ( Soybean Paste )

Doenjang is made by boiling beans and then fermenting them. Beans are harvested in fall and then parched and packaged into meju (square chunks tied up with straw). This meju is left to fermented all summer, and in spring soy sauce is added and then left to marinate for 2 months. At the end of these 2 months, the soy sauce and the soy paste are separated, and during this process, the fungus in the air and bacteria in the straw create the unique taste and aroma that is found in the bean paste. 

Red Pepper Powder

The stems of red hot peppers are cut off and cleaned carefully with a cloth and dried. The peppers are then ground to a powder. For young radish kimchi, the pepper is ground into coarse flakes; for regular kimchi and cubed radish kimchi, it  is ground into a regular powder. The pepper is ground into a very fine powder to make paste or when used as seasoning in cooking.

Garlic

In many Western countries, garlic is often used only to scent the dishes, while in Italy, garlic is a decisive ingredient in cooking. Garlic has excellent preservative features and is abundant in Vitamin A & C, as well as sulfur iodine. It is good for people who have low blood pressure, flu, clogged arteries, and roundworms. Garlic flavouring also perks up one's appetite, making its way into various stews, enhancing the taste and aroma of the dish.

Ganjang (Soy Sauce)

Ganjang is a fine source of protein and also can be stored for a long time. It is a traditional ingredient in Korean food and is the basis of most Korean seasonings. Soy sauce is a scientific fermented food and a symbol of Korean taste, created by enzymes that are secreted by natural bacteria in the process of fermenting beans. Even after it is fermented, soy sauce does not become alcohol.

Onions

Although the Chinese eat greasy food, they have 10 times lower heart disease rates than Americans, thanks to their love of onions. Onions are abundant in calcium and iron, and are good for stamina and helpful in recovering fatigue. When digested with meat, onions prevent blood from clotting, and therefore are considered to be helpful in preventing many adult diseases such as high blood pressure and clogging of arteries. 

Red Hot Peppers

Red hot peppers, or chili peppers, are dried in the sun and used to add colour to food. The peppers contain an element called capsaicin which creates the sensation of a food as being hot or spicy. Red peppers are also used when making kimchi or seafood casseroles.