Korean Cuisine 101: Foundations of Flavor
   What makes Korean food so special? It’s not just the spice or fermentation —   it’s the philosophy of balance, variety, and harmony that runs through every   meal. A traditional Korean table is more than a place to eat — it’s a cultural   expression of care, health, and connection.      In this first episode of our new series on Korean cuisine, we explore the   foundational elements that define Korean food — from essential ingredients to   table structure and cooking principles.       1. The Korean Table: More Than a Meal     Korean meals are typically served with rice (bap) ,   soup or stew (guk or jjigae) , and an assortment of   side dishes (banchan) . Unlike Western meals, all components   are served at once, emphasizing communal sharing and visual harmony.   A typical table may include:          Bap:  Steamed short-grain white rice, the core of every     meal.           Guk or Jjigae:  Brothy soups or thicker stews like     doenjang-jjigae (soybean paste stew).           Bancha...