An important factor that cannot be left out of Korean food, fermented food.
Fermentation often refers to the phenomenon in which organic matter is decomposed and altered by the action of microorganisms, resulting in certain substances.
There’s a difference that it’s not just decaying, it’s creating good materials in the process.
And storage fermented food refers to food products that are produced without processing, kept in a ready-to-eat condition, or processed, cooked and preserved, and made available.
That is the fermentation of Kimchi, Jangryu, salted fish, and alcoholic beverages, which are important sources of nutrition in our diet.
Of course, fermented foods are produced with the help of various microorganisms, so they are not unique to Korea.
Cheese, wine and yogurt are also fermented foods.
However, Korea’s fermentation is slightly different in that it uses naturally occurring bacteria without adding bacteria artificially.
Traditionally, it has been a very important event for Korea to buy seasonal stored food.
Thousands of years ago, ancestors used natural environments to make and eat fermented foods.
In spring, they ate soy sauce and red pepper paste, and in summer, they made salted shrimp and salted fish.
In the fall, we used vegetables to make kimchi for the winter. It’s underground for a long time, stored in a frozen, tempered way, and then taken out.
And these fermented foods are back in the spotlight as slow food and local food for modern people who want to take care of their health through eating.
Tastes that go beyond the Five Tastes of salty, sweet, sour, bitter and spicy
Source is the base of Korean food. It’s called taste of one’s home town.
It is said that the taste of fermented foods is predominant, with their salty, sweet, sour, bitter and spicy flavors added to the tasty beyond the five flavors of Korean cuisine.
This fermented taste is derived from fermentation.
So, the ancestors used various sauces to make seasoning sauce for the food and taste the soup.
You need to try to make it taste like this.
You can get the taste of fermentation without human effort.
This is because it tastes like natural microorganisms.
However, in order to make the taste right, there is the difficulty of maintaining the natural environment, temperature, humidity and salinity.
So, as our ancestors continued to fail, the experience and wisdom that we had built has been passed on, and we think that we have gained the taste of fermentation in our country.
Add a savory and deep taste, soy sauce and soybean paste
Soybean paste and soy sauce, fermented foods of our own made with soybeans as the main ingredient, are the most important condiments for the deep taste of food.
It can be called ‘Multiple production food’ because it is fermented by fungi, bacteria, and yeast through several stages, including the process of making soybean paste and soy sauce mature, as well as in the process of fermenting boiled soybean lumps.
Multi-flavored compound condiment; gochujang.
Gochujang is our own fermented food, too.
It is estimated that Korean chili paste began to be made in the late 1700s after the introduction of red pepper paste.
In other countries, fermented foods based on soybeans also exist.
It’s like Japan’s Natto and India’s Tempe. On the other hand, gochujang is a unique fermented food that can only be tasted in Korea.
Gochujang is often used as a seasoning for stew, spicy soup, raw vegetables, and glazed dishes.
Especially, it is often used to make glazed dishes or stews using fish by removing fish smell.
So, what kind of material is red pepper paste made of? Do you need only chili powder? No, we need red pepper powder, grain powder, salt, and fermented soybean powder.
Many Koreans are not familiar with the fact that fermented soybean powder is used.
Since these four ingredients are included in the basic ingredients, gochujang is a combination of the sweet taste of carbohydrates, the sweet taste of soy protein, the spicy taste of red pepper and the salty taste of salt.