Herbs and Spices for Korean Cuisine

By Cherry Crawford March 29, 2023 14 mins read 200 Views

Korean cooking uses a variety of spices to add flavor and complexity to dishes. Hot pepper flakes and pastes spice up sauces and stir-fries, ginseng and bellflower roots add bitter notes to soups and stews and toasted sesame seeds finish salads and meat dishes.

Fish, clams and various seaweeds are also commonly used. They can be braised, steamed, grilled or eaten raw in side dishes and salads.

Herbs and Spices

Herbs and spices play a critical role in Korean cuisine. They add a punch of flavor and complexity to dishes.

Ginger is an essential herb for many savory and spicy dishes, often accompanying meat or seafood. Ginseng, bellflower roots, and toasted sesame seeds are also used in seasonings.

Bay leaves are steeped in soups or slow-cooked with meat for braised dishes and sauces. Garlic chives are tender green shoots that are often found in salads, kimchi and savory chive pancakes.

Salt

Salt is a key component in Korean cooking. It's used in pickling and fermenting vegetables, such as kimchi, as well as making a variety of sauces.

There are a few types of salt used in Korean cooking. These include Cheonilyeom, kkaesogeum (Korean solar salt), and Jeong-jae-yeom.

Cheonilyeom is a coarse sea salt that has been aged to remove its bitterness. It is perfect for salting kimchi or Gochujang and is also a great choice to use when grilling fish and meats.

Sugar

Sugar is a key ingredient in Korean cooking. It is used to flavor many dishes, including rice, meat, fish, and desserts.

It is also used in the production of alcoholic beverages and candies. It provides sweetness, body, volume, and texture.

Sugar can be a natural or artificial sweetener. Natural sugars are usually derived from plant sources, such as glucose or fructose.

Vinegar

Vinegar is an essential ingredient in many Korean dishes, including vegetable banchan and dipping sauces. It balances oily and fatty flavours while cleansing the palate.

Rice vinegar is often used, as it has a milder taste and lower acidity than wine vinegar. Other types of vinegar include apple, plum and lemon vinegars.

The three main fermented sauce and pastes are ganjang, doenjang and gochujang (also known as gochuta) which give Korean cuisine its unique flavors. They are a must-have in any home kitchen.

Black Pepper

Black pepper is a ground spice that is used to add flavor and heat to a variety of dishes. It is widely available in most grocery stores and can be used to season meats, fish, vegetables, salads, soups, and more.

The plant Piper nigrum grows in tropical regions throughout the world. It is the most traded spice in the world and is grown and harvested primarily in Vietnam, India, Brazil, and China.

In Korean cooking, it is commonly used as a spice for stews and chili sauces. It can also be added to stir-fries and soups for a kick of heat. It is also a great addition to kimchi and other Korean condiments.

Mustard

Mustard is used as a condiment in many Korean dishes. It is available in both powder and paste forms and adds a deliciously sweet and savory taste to many dishes.

Unlike mustard from Europe, Korean mustards use whole mustard seeds rather than ground grain. The seeds are mixed with water, vinegar, lemon juice, wine, or other liquids and salt to create a paste or sauce ranging in color from bright yellow to dark brown.

In Korean cuisine, mustard is used as a cold condiment for noodles and jokbal. It also adds flavor to a shrimp salad.

Frequently Asked Questions

What is the difference between curry and curried?

The spellings are the same. Both words refer the same thing: Indian food that uses meats and vegetables along with different seasonings.

Curry comes from Hindi word kari that means "to rub". It refers how spice mixtures are applied to food. Curried foods are typically cooked until browned.

While curried dishes were once reserved only for special occasions they are now enjoyed regularly throughout India. These dishes can be chicken, beef (lamb), fish, or vegetables.

Curried dishes can be served alongside plain white or brown rice. A raita (a yogurt-based sauce) or a chutney is another common accompaniment.

Does Thai use ginger?

Yes. The traditional Thai cooking uses ginger heavily. It is often added to stir-fries and soups and is also commonly used in desserts and drinks such as lassis.

Ginger is an indigenous plant of China, Japan and Korea. Its roots date back more that 5,000 years. It is believed to have originated from Southeast Asia, where it was cultivated medicinally.

Ginger is known for stimulating digestion and relieving nausea. It may even help prevent migraines. Ginger aids in relieving muscle spasms and joint pains. It can also treat arthritis.

Ginger is most often fresh in Thailand. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. Ginger root can be purchased in cans or jars at Asian markets.

Almond Flour or Almond Meal? What is the difference?

As an almond flour alternative, an almond meal is more versatile because it can be used for baking, cooking, and even making nut-free dishes.

Almond flour may also contain gluten, making it difficult to digest. If you have celiac disease or another digestive disorder, it's essential to avoid gluten-free foods.

Although almond flour isn’t considered to be a “superfood”, it is rich in healthy fats and fibre.

The nutritional benefits of the almond meal include magnesium, copper, iron, zinc, manganese, phosphorus, potassium, calcium, and vitamins A, B1 (thiamin), and C. In addition, it provides 25 percent of the daily value for folate, 20 percent for niacin, 15 percent for pantothenic acid, and 5 percent for riboflavin.

Because it's made from almonds, almond flour contains monounsaturated fatty acids, while almond oil contains polyunsaturated fatty acids. Both help to lower LDL (bad), and increase HDL levels.

Almond flour also contains antioxidants like phenolics and flavonoids. These compounds help to prevent oxidative damage from free radicals.

In a study published in Journal of Agricultural Food Chemistry, almond flour was found to have an antioxidant activity comparable to blueberries, cranberries or pomegranates and red wine grapes juice.

Almond milk is often sold with almond flour, which has been fortified with additional nutrients.

How to Store Spices

Keep them away from heat and light.

Place them in a dark cupboard to store spices for extended periods. This will help preserve the spices and prevent oxidation.

Keep spices dry and away from sunlight in a cool, dry place. The spice may lose flavour and aroma if placed near a window or heater.

Spices can be best kept in an airtight container or tin. Avoid storing spices in plastic containers.

After opening the seal, make sure to inspect it again. Humidity can cause spoilage.

Do not throw away any spices that you have left over. You can make use of them by adding them to your favorite dishes. They can be frozen to prolong their shelf-life.

Statistics

Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)

External Links

How To

How to Cut Shiitake Mushrooms

The shiitakes seem to be doing well. They are fine. How do we cut them? We've tried everything. Even the scissors. But they just keep slipping from our hands. Is there something wrong?

Well, there's a trick for that. To make the mushroom stem stick out, wrap a rubber band around it and twist it tightly. You won't slip or cut yourself.

You may think it sounds too easy. Well, it is. But it's also very effective.

The rubber band makes it slippery so that it feels natural when you pick up the stem. Plus, it doesn't hurt to hold the stem tightly.

Go ahead, try it. It will be so much easier to cut mushrooms than ever before.