Korean Cuisine

ingredients

Sesame Oil

With its cultivation dating back thousands of years, sesame has long been harvested for its seeds, which appear after the pods ripen and split. Sesame oil can be cold-pressed from raw seeds, or more commonly hot-pressed from toasted, hulled seeds, creating a dark colour and nutty flavour. It is often used as a marinade or to drizzle on dishes after cooking, much like extra virgin olive oil.

Sesame Seeds

Tiny hulled sesame seeds are used in abundance in Korean cuisine. Often roasted and used whole or ground to a paste, their nutty taste is loved across the country.

Kimchi

It would be unthinkable to eat a Korean meal without a side dish of kimchi. Often home-made and highly diverse in character, the most common recipe uses shredded Chinese cabbage as a base, to which other ingredients such as shallots, ginger, garlic, fish sauce and chilli are added, depending on the season. Traditionally a means of preserving vegetables after harvest during the cold winter, kimchi was made and stored in large earthenware pots underground.

Chilli Paste

One of numerous fermented Korean seasonings, chilli paste or 'gochujang' is made from dried chillies, salt, fermented soybeans and rice powder to produce a dark red spicy paste added to soups and stews, marinades and dolloped on dishes like bibbimbap and bulgogi.

Soybean Paste

Soybean Paste (Doen Jang) or fermented Korean soybean paste is a salty condiment used to make rich, thick stocks and stews with vegetables and tofu. It's also used on its own as a condiment with bulgogi. It is made from boiled, ground soybeans which are dried and fermented in blocks and brined.

Seaweed

Seaweed (Kim) is a crispy snack, found in toasted sheets which can also be finely shredded and used as a garnish.

Japchae

A slightly chewy sweet potato noodle frequently prepared with vegetables, beef or seafood. Japchae is most traditionally featured in a dish to celebrate the lunar New Year.

Chinese Cabbage

Chinese Cabbage is long and barrel shaped with tightly packed, crinkled green/yellow leaves. Chinese cabbage or wombok is commonly used for making Korean kimchi.

Shallots

Sliced finely, shallots are used in pancakes, soups and as garnish.

Nashi Pear

Grated nashi pear (bae) is often used in marinades especially for beef, as well as tenderising the meat, it adds a natural sweetness. The pears are equally loved as a cleansing, crisp finish to a meal.

Garlic

Korean food couldn't exist without garlic. It is used abundantly crushed, slivered and raw. Often slivers of raw garlic are served as an accompaniment to bulgogi.

Tofu

Tofu is a key source of healthy protein for many Koreans. Made entirely from soybeans, it is primarily available in two forms - firm or silken depending on water content. It is an extremely versatile ingredient which soaks up surrounding flavours. For a simple and delicious treat, slice silken tofu into cubes, drizzle with soy sauce, sesame oil, toasted sesame seeds and shredded toasted seaweed sheets.

About the Show

Featured Recipes

SBS FOOD SAFARI SHOP

Food Safari, Series 4 (DVD)

Maeve O’Meara explores flavours new to Australia - Peruvian, Cypriot, Filipino, South African, Lao, Polish, Afghan, Danish plus creole fare in Broome and Darwin.

Food Safari Books and DVDs

Take a Food Safari to the SBS shop to find all your favourite products.

Visit the SBS Shop

Korean Cuisine

More recipes from SBS Food

Cuisine Category

Food Category

Key Ingredient