Korean Cooking Methods

Korean cuisine is renowned for its diverse cooking methods that have been perfected over centuries. The traditional methods of cooking in Korea reflect the country's agricultural and nomadic history.

From boiling and fermentation to grilling and roasting, each technique has its own unique place in Korean culinary culture.

These cooking methods have not only been integral to preparing delicious Korean dishes, but also play an essential role in preserving and enhancing the flavors of the ingredients.

Some Cooking Methods:

Boiling and Fermentation

Boiling is a fundamental Korean cooking method, often used for making soups, stews, and broths.

The slow simmering of ingredients allows the flavors to meld together, resulting in rich and nourishing dishes.

Fermentation, on the other hand, is a traditional preservation technique that has given birth to iconic Korean foods such as kimchi and fermented soybean paste.

This method not only preserves the ingredients but also enhances their nutritional value and flavor profile.

Grilling and Roasting - Similar But Different Cooking Methods

Cooking over open flame and coals has a long history in Korea, birthing many cooking methods, two which are grilling and roasting.

Grilling is often associated with outdoor cooking, while roasting is typically done indoors.

These cooking methods are most often associated with red meat and poultry, but may be used with certain fish, seafood, and vegetables.

Grilling:

Method: Grilling involves cooking food quickly over high heat, typically over an open flame or hot coals.
Heat Source: Direct heat from the grill imparts a smoky flavor to the food.
Best for: Thin, tender cuts of meat (such as steaks, chicken breasts, and fish fillets).
Result: Grilled food tends to have grill marks and a juicy interior.

Roasting:

Method: Roasting is done in an oven or over an open flame using diffused heat (not direct heat).
Heat Source: The oven’s hot air surrounds the food, cooking it evenly from all angles.
Best for: Larger, tougher cuts of meat (such as roasts, whole chickens, and briskets).
Result: Roasting can produce a crispy exterior and a juicy interior.

Stir-Frying and Braising

Long before contemporary kitchens graced the homes of Korea, age-old cooking methods honed over centuries were at the heart of Korean cuisine.

Stir-frying is one of these cooking methods—a rapid cooking process using high heat to preserve the integrity and nutrients of ingredients.

Commonly seen in dishes like 'bokkeum', stir-frying enables the development of deep, complex flavors while retaining a satisfying crunch in vegetables.

Braising, on the other hand, is a slower and more measured approach. Employed in traditional dishes such as 'jjim', this cooking method often involves searing food at a high temperature, followed by a prolonged simmer in a flavorful liquid.

This cooking method imparts a melt-in-your-mouth tenderness to meats and infuses dishes with a richness that is characteristic of Korean stews and braised recipes.

Stir-Frying:

Method: Stir-frying involves quickly cooking small pieces of food in a hot wok or skillet with minimal oil.
Heat Source: High heat is used to sear the ingredients rapidly.
Technique: Constant stirring and tossing ensure even cooking.
Best for: Tender vegetables, thinly sliced meats, and seafood.
Result: Stir-fried dishes are vibrant, crisp, and retain their natural colors.

Braising:

Method: Braising is a slow-cooking method that combines searing and simmering.
Heat Source: The food is first seared (browned) and then cooked slowly in a liquid (usually halfway submerged).
Technique: It’s ideal for tougher cuts of meat and vegetables.
Result: Braised dishes are tender, flavorful, and often one-pot meals.

Jjim 

Jjim, also known as Korean steamed dishes, is a popular technique in traditional Korean cuisine. This technique combines several cooking methods in one dish, braising, boiling, and steaming.

Steaming and Boiling

Steaming

The Korean cooking method "jjim" or '찜', also refers to steaming certain foods, and goes beyond mere cooking—it's a ritual that delicately cooks ingredients, locking in flavour without any loss of nutritional value.

From delectable dumplings, 'mandu', to sumptuous seafood preparations, the gentle heat of steam has been utilized to cook with finesse throughout Korea's gastronomic history.

Boiling

Boiling (outside of soups) is known as “suyuk” (수육). Suyuk involves simmering meat, often pork, in a flavorful brine until it becomes tender. 

Traditional Korean Cooking Utensils

Integral to traditional cooking methods are the utensils that have been passed down through generations.

'Ttukbaegi', an earthenware pot, is quintessential for recipes requiring slow cooking, such as 'jjigae' or stews. Its porous nature evenly distributes heat, enhancing the deep, earthy flavors.

The 'jeolgu', a large stone mortar, is another traditional tool, indispensable for grinding grains and seasonings, pivotal in the creation of pastes and powders fundamental to Korean cuisine.

'Hangari', large jars designed for fermentation, play a crucial role in the pickling process, fostering the perfect environment for creating the rich, complex flavors associated with many beloved Korean dishes.

It's through these durable and culturally rich tools that the essence of traditional Korean cooking continues to thrive.

Modern Adaptations of Traditional Cooking Methods

In modern times, traditional Korean cooking methods have evolved to meet the demands of a fast-paced lifestyle without compromising on authentic flavors.

One of the key adaptations is the use of modern kitchen appliances such as pressure cookers and electric rice cookers to shorten the cooking time while preserving the traditional taste. 

Furthermore, cooking techniques like stir-frying and grilling have been modified to suit contemporary kitchen setups, making it easier for home cooks to replicate traditional Korean dishes.

Benefits of Traditional Korean Cooking Methods

Traditional Korean cooking methods offer numerous benefits, including the preservation of nutrients and flavors in the ingredients.

The emphasis on fermenting, pickling, and slow-cooking not only enhances the taste but also contributes to the health benefits of the dishes.

Additionally, traditional Korean cooking methods promote sustainability by utilizing a variety of local and seasonal ingredients, resulting in a diverse and nutritious culinary experience.

So Remember

Traditional Korean cooking methods are deeply rooted in history and have stood the test of time for their ability to create delicious and healthy meals.

By embracing these age-old techniques and adapting them to modern kitchen settings, individuals can savor the authentic flavors of Korean cuisine while enjoying the convenience of contemporary cooking practices.