Fermented Korean foods are becoming increasingly popular around the world as more people learn about their powerful health benefits. Korean cuisine has a long-standing tradition of using a wide variety of fermented foods and ingredients as everyday staples.
Because of Korea’s unique geography, topography, and location, it remained relatively isolated from nearby countries for much of its history. This isolation helped shape the uniqueness of its culture and food. Korean cuisine is distinct, and because of its harsh weather and wide seasonal variation, fermentation became vital for preserving food to be eaten during the cold winter months when fresh vegetables were difficult to grow.
During the warmer months, farmers were able to grow and harvest abundant crops of grains and vegetables, which were then fermented due to the lack of refrigeration. This process helped ensure survival throughout the colder seasons.
Beyond simple preservation, Koreans discovered that eating fermented foods regularly offered multiple health benefits. These discoveries helped solidify fermented Korean foods as an integral part of daily meals and traditional cuisine.
Another reason fermented foods became so popular in Korea is that fermentation significantly enhances flavors that might otherwise be considered bland. It increases complexity and adds umami - the fifth basic taste alongside saltiness, sourness, sweetness, and bitterness. Over time, this bold, savory flavor profile became deeply loved in Korean cooking.
Religion and culture also played a significant role in the development of fermented Korean foods. Buddhism influenced Korean cuisine, as Buddhist monks followed plant-based diets and needed reliable methods to preserve vegetables and soy, ensuring a steady supply of food throughout the year.
Over centuries, the preparation of fermented Korean foods became intricately woven into Korean culture. For example, ‘Kimjang’ is the annual tradition where families and community members come together to prepare kimchi for the winter—a practice that continues to this day.
Finally, the types of produce that grow well in Korea (such as cabbage, soy, radish, beans, and grains) lend themselves perfectly to fermentation. These ingredients are used to create a wide variety of fermented Korean foods, from kimchi and soy sauce to pastes and side dishes (banchan).
9 Traditional Fermented Korean Foods
- Kimchi is the most famous of all Korean fermented foods and consists of various kinds of fermented vegetables. The most common types of kimchi are pickled Napa cabbage and pickled radish, also called kkakdugi. Both are salted and flavored with chili powder or paste, salt, garlic, ginger, green onions, etc. They may not be traditionally vegan but can easily be made without the fish sauce, salted shrimp, and anchovies that are sometimes used. Other vegetables that are used in kimchi are cucumbers, eggplant, burdock root, celery, etc. Kimchi is typically fermented by the wild cultures or bacteria that are naturally present in the vegetables used.
Some of our favorite recipes for vegan kimchi, including one that uses radish and another using cucumbers:
https://www.maangchi.com/recipe/chaesik-kimchi
https://thekoreanvegan.com/the-best-easy-vegan-kimchi-recipe/
https://vegetarianglobe.com/all-recipes/vegan-radish-kimchi/
https://seonkyounglongest.com/vegan-cucumber-kimchi/
- Doenjang: A fermented soybean paste that is somewhat similar to Japanese miso but with a more robust flavor. Doenjang is most commonly used as a base for sauces, stews, and soups. It is an indispensable ingredient in authentic Korean cooking.
- Gochujang: This is a fermented red chili pepper paste made from chilies, glutinous or sweet rice, fermented soybeans, and salt. It has a beautiful deep red color and is used in so many Korean dishes and is a must for any Korean home cook. Some of the dishes it is used in is bibimbap, soondubu jjigae, tteokbokki, etc.
- Makgeolli: A traditional rice Korean rice wine that is most often fizzy and sweet. It is made by fermenting rice and nuruk, a Korean fermentation starter used to brew multiple Korean alcoholic beverages.
- Cheonggukjang: A pungent, strong-tasting fermented soybean paste made from both whole and ground-up soy beans. It is often used in stew or jjigae.
- Nokdujang: Nokdu refers to mung beans and nokdujang is a fermented paste made from mung beans. It is often used as a condiment or used in making savory pancakes (recipe: https://vegan8korean.wordpress.com/2010/11/30/vegan-nokdu-jon-mungbean-pancake-recipe/)
- Sikhye: A fermented sweet or glutinous rice drink or punch that is mostly commonly served as a dessert (recipe: https://www.maangchi.com/recipe/sikhye)
- Ganjang: This is korean soy sauce, an integral part of korean cuisine. It is made from fermented soy beans and is used in a wide array of dishes. It is used as a salting and flavoring agent in many dishes.
- Meju: This refers to blocks of fermented soy beans. It is not normally consumed on its own and, instead, is used as base for other finished food products such as ganjang, gochujang, and doenjang.
These are just some of the Korean fermented foods, but there are many others. Like Japan, Korea has a rich history when it comes to preparing and consuming fermented foods, and many of these are becoming more popular and sought after around the world.