10 Surprising Korean Food Facts – Part 1

Discover fascinating Korean food facts that unveil a complex, rich, and diverse history. From ancient grains to fermented seafood, Korean food tells the story of a nation’s resilience and ingenuity. Korea has a long and tumultuous history with the two nations that have come to influence it the most, namely China and Japan. For thousands of years, both Manchurian Chinese immigrants, and Japanese settlers influenced the fabric of Korean cuisine. Grain, vegetables, fish and game meat became the backbone of Korean cuisine.

In today’s context, when people think of Korean cuisine, the first things that come to mind are kimchi and Korean barbecue. The latter in particular has come to be a staple in many Western countries, thanks to Korean immigrants and food trucks.

Let’s dive into 10 lesser-known Korean food facts that will leave you amazed.

1. Fermented Foods Are More Than Just Kimchi

You probably know of the Korean staple of Kimchi (fermented cabbage), but that’s just the tip of the iceberg when it comes to fermented foods in Korean cuisine.

Koreans have been fermenting fruits, vegetables, certain fish, and meat for thousands of years. The historical record Samguk Sagi, a historical record of the Three Kingdoms of Korea, mentions the pickle jar used to ferment vegetables, which indicates that fermented vegetables were commonly eaten during this time. Attributed to the earliest kimchi, the Goguryeo people were skilled at fermenting and widely consumed fermented food. During the Silla dynasty (57 BCE – CE 935), kimchi became prevalent as Buddhism caught on throughout the nation and fostered a vegetarian lifestyle. (Source: Samguk Sagi; Historical records of Goguryeo and Silla Dynasties).

As the renowned chef David Chang noted,

“Fermentation is where food gets its soul.”

This deep understanding of fermentation has been central to Korean culinary identity for millennia.

Explore authentic Korean ingredients for your own culinary adventures at Chenab Gourmet.

2. Rice was once used as currency

Rice is one of the staples of  Korean cuisine, so perceiving it as a luxury or a rare commodity is very difficult today. However, in the ancient kingdom of Silla, rice was often used as a form of currency. Royal tributes, salaries for soldiers, and even war indemnities were paid in rice, highlighting its immense economic and social importance. It was so critical to the economy that the farmers who grew it were reportedly forbidden from eating it themselves. During the Japanese occupation of the nation, people often couldn’t afford rice and ate it only once a year during a harvest festival, underscoring its scarcity during that period.

3. Milk was considered a luxury

Despite being a predominantly pastoral and agrarian society, during the Joseon period, milk was so rare that it was considered a luxury. The nutritional value of milk was reserved almost exclusively for the monarch and the royal family, and even then, primarily when they were ill. A hearty porridge made of milk and rice, called tarakjuk, was a special dish reserved for royalty in times of illness, emphasizing its rarity and perceived medicinal properties. (Source: Korea.net; TasteAtlas; Wikipedia – Tarak-juk).

4. Korean Royal cuisine consisted of 12 side dishes 

Korean royal cuisine, known as Joseon Yori (or Joseon Wangjo Gungjung Eumsik), was a traditional, complex, and intricately prepared affair. A state dinner often consisted of 12 colorful side dishes, called banchan, which were not only visually appealing but also thoughtfully prepared to represent the colors of the various seasons and embody principles of harmony and balance. These elaborate dishes were served in elegant bronzeware called bangja on a ceremonial table called the Surasang, reflecting the high status and cultural significance of the meal. (Source: “Korean Food: The Originality of Korean Food Culture” by The Korea Foundation).

5. Koreans eat seaweed soup to commemorate their birthday

Miyeok-guk, or seaweed soup, is eaten ceremonially by Koreans for their birthday breakfasts. This tradition stems from the belief that seaweed is auspicious and beneficial, particularly for new mothers (who consume it for weeks after childbirth for its restorative properties). Beginning one’s birthday or a new year of life with miyeok-guk is thought to be a good practice for health and prosperity. While this is the most common ceremonial food for personal occasions, Koreans also ceremonially consume many other foods at different times of the year, marking various festivals and traditional events.

As we unravel these Korean food facts, it’s evident that this cuisine is a profound blend of tradition, history, and cultural significance. Start your exploration of Korean and other world cuisines by visiting our store.

Conclusion

Korean cuisine offers a captivating journey through history, tradition, and flavor. From the ancient practice of fermentation to the ceremonial significance of dishes like miyeok-guk, each element tells a part of Korea’s compelling story. Understanding these lesser-known Korean food facts deepens our appreciation for the ingenuity and cultural depth embedded in every dish. Embrace the vibrant world of Korean flavors, and let your palate explore its rich heritage.

Frequently Asked Questions

1. What is the significance of fermentation in Korean cuisine?

Fermentation is incredibly significant in Korean cuisine as it is a core preservation technique and a source of distinct flavors. It allows for foods like kimchi, gochujang (chili paste), Gangjeong, doenjang (soybean paste), and ganjang (soy sauce) to develop complex umami and savory notes. Beyond flavor, fermented foods are often rich in probiotics, contributing to gut health.

2. Is all Korean food spicy?

No, not all Korean food is spicy. While popular dishes like kimchi and tteokbokki (spicy rice cakes) are known for their heat, Korean cuisine offers a wide range of flavors. Many dishes are mild, savory, or sweet, such as bulgogi (marinated grilled beef), bibimbap (mixed rice with vegetables), and various soups and stews that you can adapt to personal spice preferences.

3. What are ‘banchan’ in Korean cuisine?

Banchan are a collective name for small, often shared, side dishes served alongside cooked rice in Korean cuisine. They vary greatly and can include kimchi, seasoned vegetables (namul), various savory pancakes (jeon), steamed eggs (gyeran-jjim), and more. They are an essential part of a Korean meal, providing balance, variety, and often contributing different textures and flavors.

4. What is the most popular Korean dish globally?

While kimchi is arguably the most famous Korean food ingredient, Korean barbecue (K-BBQ), particularly dishes like bulgogi (marinated grilled beef) and galbi (marinated grilled short ribs), is widely considered the most popular Korean dish globally. Its interactive dining experience and delicious, savory flavors have garnered immense international appeal.

5. Is Korean food healthy?

Korean cuisine is often considered very healthy due to its emphasis on vegetables, fermented foods, lean meats, and minimal use of dairy. Dishes frequently incorporate fresh ingredients, healthy fats, and a balance of protein and complex carbohydrates. The traditional cooking methods, such as grilling, steaming, and stir-frying, also contribute to its healthfulness.

References (for Historical and Culinary Information)

• Samguk Sagi. (Historical record of the Three Kingdoms of Korea, reference for early fermented vegetables).
• Historical records of Goguryeo and Silla Dynasties. (General reference for widespread consumption of fermented food and kimchi’s prevalence).
• World History Encyclopedia. “Ancient Korean Coinage.” https://www.worldhistory.org/Korean_Coinage/
• Antiquity (Cambridge Core). “Rice in ancient Korea: status symbol or community food?” https://www.cambridge.org/core/journals/antiquity/article/rice-in-ancient-korea-status-symbol-or-community-food/4D01669D39C19C2D44E1877712326497
• Facts and Details. “ECONOMIC HISTORY OF KOREA: FROM ANCIENT TIMES TO THE JAPANESE PERIOD.” https://factsanddetails.com/korea/South_Korea/Economics_and_Agriculture/entry-7394.html
• Food52. “The Surprisingly Little-Known History of White Rice in Korea.” https://food52.com/blog/23925-history-of-white-rice-in-korea
• Korea.net. “Seoul Milk: the milk of the nation for 79 years.” https://www.korea.net/NewsFocus/Business/view?articleId=125259
• TasteAtlas. “Tarakjuk | Traditional Porridge From South Korea, East Asia.” https://www.tasteatlas.com/tarakjuk
• Wikipedia. “Tarak-juk.” https://en.wikipedia.org/wiki/Tarak-juk
• The Korea Foundation. “Korean Food: The Originality of Korean Food Culture.” The Korea Foundation, 2012. (General reference for detailed facts about royal cuisine).