Techniques

Korean cuisine is a diverse and flavorful culinary tradition that has gained widespread popularity around the world in recent years. From savory barbeque dishes to spicy stews, Korean food is known for its bold and complex flavors, which are achieved through the use of a wide variety of ingredients and cooking techniques.

If you’re interested in learning more about the basic techniques used in Korean cooking and trying your hand at preparing some of these delicious dishes at home, here are some of the key techniques you’ll need to know.

Blanching

Blanching is a cooking technique that involves boiling ingredients briefly and then plunging them into ice water to stop the cooking process. This is often used to soften and prepare vegetables, such as broccoli or green beans, for further cooking or to preserve their color.

Boiling

Boiling is a simple cooking technique that involves cooking ingredients in a pot of boiling water. This is often used to prepare dishes such as naengmyeon, a cold noodle dish made with thin, chewy noodles made from potato or buckwheat.

Chopping

Chopping is a fundamental technique that is used to prepare a wide variety of ingredients for cooking. To chop effectively, you’ll need a sharp knife and a cutting board. Start by placing the ingredient on the cutting board and holding the knife with a firm grip. Use a rocking motion to chop the ingredient into small, evenly-sized pieces. You can also use a variety of different cutting techniques, such as dicing, mincing, or julienning, depending on the recipe and your personal preference.

Deep-frying

Deep-frying is a method of cooking in which ingredients are completely submerged in hot oil, which helps to seal in the flavors and create a crispy, crunchy texture. This technique is often used to prepare Korean fried chicken, or “kkanpunggi,” which is coated in a spicy and flavorful marinade before being deep-fried.

Fermenting

Fermentation is a key technique in Korean cooking and is used to create a wide variety of ingredients, such as gochujang and kimchi. Gochujang is a fermented red pepper paste that is used as a condiment and marinade in many dishes, while kimchi is a spicy fermented vegetable condiment that is a staple of Korean cuisine. Fermentation adds depth and complexity to flavors and also helps to preserve the ingredients.

Grilling

Grilling is a popular method of cooking in Korean cuisine, and is often used to prepare dishes such as Korean barbeque, or “bulgogi.” Thin slices of marinated meat, such as beef or pork, are grilled over an open flame, giving them a charred and smoky flavor. Korean grills are often equipped with a small tray to hold the coals, which helps to keep the heat concentrated and the meat cooking evenly.

Marinating

Marinating is a common technique in Korean cooking, and is used to add flavor and tenderness to meats and other ingredients. The most iconic marinade in Korean cuisine is gochujang, a spicy and savory fermented red pepper paste that is used as a condiment and marinade for many dishes. Other common ingredients in marinades include soy sauce, sesame oil, and garlic. Meats are usually left to marinate for several hours or overnight to allow the flavors to fully penetrate.

Pickling

Pickling, or “jangajji,” is a common technique in Korean cooking that involves preserving vegetables in a mixture of vinegar, salt, and spices. This adds flavor and texture to dishes and is a way to extend the shelf life of vegetables. Some common pickled vegetables in Korean cuisine include radishes, cucumbers, and garlic.

Sautéing

Sautéing is another common cooking technique in Korean cuisine, and is often used to prepare dishes such as bibimbap, a rice bowl topped with a variety of vegetables, meat, and an egg. To sauté, ingredients are cooked in a small amount of oil or fat in a pan over medium-high heat until they are tender and caramelized.

Stewing

Korean stews, or “jjigae,” are a staple of the cuisine, and are made by simmering a variety of ingredients, such as vegetables, meat, and tofu, in a flavorful broth. These hearty dishes are often served in a large pot and are meant to be shared among several people. To create flavorful broth, ingredients such as soy sauce, gochujang, and various types of stock are often used.

Steaming

Steaming is a gentle cooking method that involves cooking ingredients over a pot of boiling water, using steam to transfer the heat. This technique is often used to prepare dishes such as dumplings or buns, as it helps to preserve the texture and flavors of the ingredients.

Stir-frying

Stir-frying is a common method of cooking in Korean cuisine and is used to prepare dishes such as japchae, a stir-fried noodle dish made with sweet potato noodles and a variety of vegetables. To stir-fry, ingredients are quickly cooked in a hot wok or pan over high heat, tossing them constantly to ensure even cooking.