Most of us are familiar with Chinese, Thai and Italian cooking and are comfortable with the various ingredients, techniques and utensils used in preparing these dishes. One type of cuisine that is less well-known is Korean food – yet there’s a lot to learn from the Korean kitchen.
Cooking is a key part of the Korean culture, and the focus is on fresh ingredients and flavourful dishes. Rather than having separate courses, all the dishes are usually placed on the table together. Each person has a bowl of rice and the rest of the side dishes are shared. There is a great sense of community and sharing food is a part of this.
Korean kitchens are generally compact, as space is at a premium. The dining area is usually incorporated into the cooking area, and cooking and dining may simply be situated in a corner of the space. Good storage is essential.
Rice – generally sticky short-grain rice, or sushi-type rice – is a staple of Korean food, and so a good rice cooker is indispensable. Every kitchen will have one, either a bamboo steamer or an electric rice cooker. The latter are increasingly popular, and those with a range of settings – ensuring perfectly cooked rice of whatever variety, every time – are extremely popular.
Smaller kitchens often don’t have a full-size oven, relying instead on a combi-microwave. They usually have a grill plate, however, as barbecued meats and fish are an essential element of the cuisine. This may be a separate electric grill or a stovetop version; either way, it is designed so that fat drains away from the food.
In common with most kitchens, a good set of knives is an absolute essential. Carbon steel is a popular choice, including a versatile cleaver. A mandolin slicer, which gives even slices of vegetables and other foods, is a bonus. As most Korean ingredients are cut into bite-sized pieces prior to cooking, table knives generally aren’t required. Food is traditionally served at a low table with people sitting on the floor, and eaten with chopsticks, or a long-handled spoon in the case of soups, stews and rice.
A skillet or a wok, with a lid, is needed for stir-frying and steaming. Cast iron is preferred, as non-stick woks are more easily scratched or damaged during cooking. Cast iron casserole dishes are also useful for cooking soups and stews. Stone and earthenware bowls are used for both cooking and serving, and help keep food hot. A hand mixer is also useful for making barbecue marinade and kimchi base.
Kimchi – a dish of seasoned or fermented vegetables – is the Korean national dish. It is versatile, healthy and eaten with almost every meal. Traditionally, kimchi is prepared and stored in special earthenware pots called the onggi. Modern Korean kitchens often have a dedicated kimchi fridge, a ‘kimchi naengjanggo’, which is designed with multiple chambers, each set at a different temperature for the various levels of fermentation or preservation.