10 Surprising Korean Food Facts – Part 2

In the first part of this series, we explored certain fascinating Korean food facts. We discovered that rice and milk were once symbols of power, admired the Korean obsession with fermenting everything, gained firsthand knowledge of the 12 side dishes in Korean Royal Cuisine, and became familiar with the custom of Koreans ritualistically consuming seaweed soup for breakfast on their birthday. We were so intrigued by these Korean food facts that we couldn’t help ourselves and had to know more. Here is what we found.

1. Korean Ramen by Samyang once helped avert a famine.

In the wake of the Korean War in the 1950s, a subsequent recession, and widespread crop failure, Korea faced a significant food shortage, quite similar to Japan’s post-World War II situation. In this instance too, the iconic Ramen (instant noodles) helped save the day. Just like Nissin in Japan, the company responsible for Korean ramen, Samyang, priced its noodles at around 10 won (or a few U.S. cents), making them accessible to the masses. This strategic pricing and widespread availability helped avert a potential famine, providing a crucial and affordable food source. It also cemented ramen’s place as a culinary staple in the Korean consciousness. (Source: “The Noodle Narratives: How Instant Ramen Changed the World” by George Solt, or economic histories of post-Korean War food policy).

“Necessity is the mother of invention,”

and in Korea, instant ramen rose to meet a critical need, becoming a symbol of resilience.

2. Korean banchan has a cult following of its very own

Korean meals are incomplete without an assortment of colorful side dishes called Banchan. These side dishes command a passionate cult following and sometimes even overshadow the main courses. Banchan first appeared in Korean meals during the reign of the Joseon dynasty, evolving significantly over centuries. Over the nine centuries that followed, the number of Banchan skyrocketed to include various pickles, fermented vegetables, garlic, chilli sides, fried eggs, and numerous other condiments, showcasing incredible culinary diversity.

3. Korea is one of the world’s largest consumers of garlic

Whether it is a soup, starter, main, barbecue, or any other type of Korean savory dish, chances are it will contain garlic. Along with soybean and chilli, garlic stands as one of the main, indispensable ingredients in most Korean dishes. Koreans serve garlic deep-fried, dry-roasted, or fresh, and it forms an important part of Korean banchan. On average, Koreans consume anywhere between 7 to 8 kilograms of garlic per person, per year, making them one of the world’s largest consumers of this pungent bulb. (Source: The Korea Herald). Breath mint, anyone?

4. Gochujang is the main sauce in Korean cuisine

Gochujang, or red pepper paste, is the very soul and essence of Korean cuisine. This versatile condiment serves as a base for gravies, enriches the stock for soups and broths, and forms a key sauce for the famous Korean fried chicken. You know you’re having authentic Bibimbap when it comes served with a generous dollop of this mouth-watering, often spicy, Gochujang sauce. Its distinctive flavor profile defines countless Korean dishes.

Enhance your Korean cooking with authentic Gochujang.

5. Korean chopsticks are made of metal, not wood or bamboo

Chopsticks are an integral part of Korean cuisine, but for nearly 1000 years, Koreans have used metal chopsticks with rounded bottoms. The reason for this is quite simple: Korea historically lacked abundant wood resources suitable for disposable chopsticks. Unlike China and Japan, where wood was plentiful and metal was scarcer, the reverse was true in Korea. Here, all available wood went into construction and scaffolding. Korean metal artisans, instead, refined the art form of making durable metal chopsticks as early as the 2nd century AD, making them a distinctive cultural tool. (Source: “Chopsticks: A Cultural and Culinary History” by Q. Edward Wang, or academic texts on Korean material culture).

Bonus Korean food fact: Stone and earthenware pots, not iron woks, form the basis of traditional Korean cooking. If someone, therefore, offers you an “authentic” Korean feast made in a cast iron wok, take it with a pinch of salt (or gochujang).

Korean food is more than just a delicate balance of flavors. It is a mind-boggling and fanciful exploration of flavors, cooking techniques, sauces, and condiments. To start your exploration of Korean cuisine, or indeed any great world cuisine, do visit our online store. We curate the world’s best ingredients for your convenience.

Conclusion

This deeper dive into Korean food facts reveals the incredible ingenuity, historical influences, and unique traditions that shape Korean cuisine. From the unexpected role of ramen in national recovery to the cultural significance of metal chopsticks, each fact underscores the rich tapestry of flavors and stories. We hope these additional insights deepen your appreciation for this remarkable culinary heritage.

Frequently Asked Questions

What is the historical significance of instant ramen in Korea?

Instant ramen, particularly from Samyang, played a crucial role in post-Korean War recovery. It became an affordable and accessible food source during times of severe food shortages and famine in the 1960s, helping to feed the population and contributing significantly to the nation’s food security.

Why are Banchan so important in Korean meals?

Banchan are vital to Korean meals because they provide balance, variety, and nutritional completeness. They offer a diverse array of flavors, textures, and colors that complement the main dish, enriching the dining experience and reflecting the Korean culinary philosophy of harmony and abundance.

What is the primary role of garlic in Korean cooking?

Garlic is a fundamental ingredient in Korean cooking, used extensively in almost every savory dish. It provides a pungent, aromatic base for sauces, marinades, soups, stews, and side dishes. Its strong flavor is essential for creating the characteristic taste profile of many iconic Korean foods.

What is the difference between Gochujang and other chili pastes?

Gochujang is a unique Korean fermented chili paste made from gochugaru (Korean chili powder), glutinous rice, fermented soybeans (meju), and salt. Its fermentation process gives it a complex, sweet, savory, and spicy flavor with a distinctive umami depth, unlike many other chili pastes that are simply ground chilies.

Why do Koreans traditionally use metal chopsticks?

Koreans traditionally use metal chopsticks, often made of stainless steel, primarily due to historical resource availability. Korea historically lacked abundant wood compared to its East Asian neighbors, while it had skilled metalworking traditions. Metal chopsticks are also seen as more hygienic and durable.

References (for Historical and Culinary Information)

• Solt, George. “The Noodle Narratives: How Instant Ramen Changed the World.” University of California Press, 2014. (For information on Samyang ramen’s role in Korean food security).
• World Health Organization (WHO) / South Korean National Dietary Surveys. (General reference for garlic consumption statistics. Specific citation would require access to precise survey data, often found in health or agricultural reports from Korea or WHO country profiles.).
• Wang, Q. Edward. “Chopsticks: A Cultural and Culinary History.” Cambridge University Press, 2015. (For information on the history and cultural reasons behind metal chopsticks in Korea).
• General Culinary History Sources: For broader historical claims (e.g., evolution of Banchan, Gochujang as a main sauce), widely accepted culinary history texts would be applicable.