Exploring the Flavors of Korea by Erica

My introduction to Korean flavors wasn’t exactly glamorous.

After giving birth to my first child, I was a wreck (both emotionally and physically). In this pathetic, susceptible state, I finally gave in to watching Korean dramas. This style of TV show is quite popular in Korea. My sister-in-law had been obsessed with them for a while, but I refused to give them a try. Watching a foreign TV show with subtitles just felt silly.

But, after a very few episodes, I was hooked. The writers of these dramas know exactly how to play to my emotional desires. They’re compelling and satisfying and frustrating and addicting all at the same time.

After having my mind opened to the fascinating world of Korean culture, of course I became interested in the cuisine as well. The characters in K-Dramas are often shown enthusiastically enjoying flavorful meals. I remember contracting a craving homemade ramen after an episode.

Let’s talk about some of the popular flavors of Korean cuisine. I know there are MANY more ingredients that I haven’t covered, but I decided to focus on those that would be more readily available to us Westerners.

 
 

Produce

Green onions (scallions): These are used to garnish food, and also to flavor dishes such as green onion pancakes or pajeon, green onion salad, green onion kimchi, and much more.

Garlic: Used in so many savory recipes!

Ginger: This flavorful root is used to season many dishes, including soup, dumplings, ginger tea, desserts, etc.

Asian pears (Korean pears, or bae): These are kind of like a cross between an apple and a pear—they’re crisp like apples with more of the flavor of a pear. They’re actually used in meat marinades because they help tenderize the meat. They are also eaten fresh, put in salads, kimchi, etc.

Napa cabbage (Chinese cabbage): The main ingredient used to make kimchi (see below). All of the napa cabbages at our supermarket were a bit dodgy-looking, so I didn’t get one to show you guys. It’s more oblong in shape than regular green cabbage.

Daikon radish: Korean radishes are actually more traditional, but you can substitute daikon if you need to. Used to make kimchi and pickled radish, and also put in soups and salads.

 
 

Pantry Staples

Korean red chili pepper powder (gochugaru): This is exactly as the name says: chili powder! It’s finer than our American chili flakes. It’s used to add spice and color to recipes, and to make gochujang (see below). You can buy mild or hot pepper powder.

Seaweed (gim/kim) sheets: The Korean version of nori. They are used to make gimbap, the Korean version of sushi. They’re also used as a topping for rice porridge.

Sweet potato starch noodles (dongmyeon): Used to make japchae (stir-fried noodles), one of the most famous Korean dishes.

Rice: Koreans use different types of rice, but a very popular one is short grain or sushi rice. It’s starchier than long grain.

Sesame seeds and sesame oil add a distinctive, toasty, nutty flavor.

 
 

Sauces and Condiments

Soy sauce: A very common ingredient used throughout Asia. Koreans have several different varieties of soy sauce, including naturally brewed (fermented) soy sauce, modern soy sauce, and soy sauce made especially for seasoning soup. The one I often use is actually a Japanese brand that’s unpasteurized. I recently picked up a Korean version that I’m excited to try!

Fish sauce: Another Korean staple. It’s used to flavor various dishes, including porridge, soup, and kimchi. I haven’t found a Korean version in our town, so I substitute Thai fish sauce instead.

Gochujang (Korean chili paste): A spicy and slightly sweet condiment that’s quite popular. I think of it kind of like a thick, fermented hot sauce. So good.

Fermented soybean paste (doenjang): Ths is basically the Korean version of miso. It’s used to make doenjang soup, to flavor many other dishes, and to make dipping sauces. It is very salty.

Kimchi: One of the most iconic Korean foods. It’s made by lacto-fermenting cabbage, radish, and other vegetables with hot pepper flakes. You can also make a quick version if you’re desperate. I think of it like the Korean version of sauerkraut. You can find it in some supermarkets now!

 
 

Now, let’s put some of these ingredients together and make a Korean-inspired burger!

 
 

First you’ll want to get your rice going. I made a flavored rice by adding toasted sesame oil and salt. So good.

 
 

Next, the burger patty.

I decided to use beef and pork: beef for the flavor, and pork for the juiciness. I also added sesame oil, soy sauce, kimchi, and pickled ginger.

I know the pickled ginger isn’t super traditional, but I love the flavor in this burger. You can definitely leave it out if you prefer.

 
 

Time to fry up your burgers! Cook to desired doneness. I like mine with little to no pink, so I cook mine for 3–4 minutes each side over medium-high heat.

 
 

I decided to use seaweed to wrap up the burger. I’ve used both sushi nori and toasted seaweed snacks. Both have their pros and cons: sushi nori holds up better, but toasted seaweed snacks are more flavorful.

And if seaweed isn’t your thang, you can totally replace it with a sesame bun.

 
 

Let’s assemble the burgers!

Smoosh out a circle of rice a little larger than the burger patty onto one corner of the seaweed.

 
 

Add the pickled ginger…

 
 

…then the kimchi.

 
 

Mix together some gochujang and mayonnaise for a Korean-style mayo sauce. Spicy and flavorful.

 
 

Spoon that on top of the rice.

 
 

Top with cucumbers and shredded carrots.

 
 

Slide the burger patty on top.

 
 

Finish off with another layer of rice.

 
 

Time to wrap up the burger!

Grab the bottom corner of the seaweed and fold it up over the burger.

 
 

Fold the left corner over while holding the bottom corner in place.

 
 

Fold the right corner over.

 
 

Fold the top corner down and you’re done! Just remember: up, over, over, down.

Note: This might be too much seaweed for your taste. If that’s the case, you can cut off part of the top seaweed flap and use it to garnish other Korean dishes (such as juk, or porridge).

 
 

So there you have it: a moist and flavorful Korean-inspired burger.

You can definitely customize this to your liking. Switch up the burger wrapping by using cabbage, lettuce, or buns in place of the seaweed. Add more or different Korean vegetables if you don’t care for cucumbers or carrots. Spoon in extra gochujang if you like things spicy.

 
 

Now, I don’t claim to be an expert in Korean flavors by any means. I’m just an enthusiast, always eager to learn. So if we have any Korean readers, please sound off in the comments and tell us all about your amazingly delicious cuisine!

 
 

Sources: Gimbap-flavored rice adapted from Allrecipes. Thanks to Maangchi, Korean Bapsang, My Korean Kitchen, Beyond Kimchi and Crazy Korean Cooking for providing information about Korean cuisine.