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...