The Science of Spice

56 World of Spice

Korean cooking has only recently become as popular

across the world as other long-established Asian

flavours, but with its intoxicating blend of heat

and acidity in a cuisine that is complex, robust, and

subtle, it has quickly come to be a firm favourite.

Unsurprisingly, given Korea’s location and history

of colonization by China and Japan, influences and

spices from these neighbours abound, with chillies,

ginger, and garlic playing important roles. Yet the

key techniques of fermentation and preservation in

which they are employed create flavours and dishes

that are unique to this country.

LOCAL SPICE BLEND

Yangnyeomjang

A very popular and deeply

flavoured, pungent seasoning

sauce. It also makes a great

dipping sauce and marinade.

2 tsp white sesame seeds

3 tbsp soy sauce

1 tbsp toasted sesame oil

(^1) ⁄ 2 tsp rice vinegar
2 tsp gochugaru (dried chilli peppers)
(^1) ⁄ 2 tsp caster sugar or honey
1 garlic clove, crushed
1 spring onion, sliced
Dry-roast the sesame seeds in a
frying pan, over a high heat, stirring
until just golden. Mix with the other
ingredients and keep in the fridge
for up to a week.
Signature
Sesame, red chilli, garlic
Korean spicing is full-bodied
and robust, but subtle, too,
with the pungency of chillies
and garlic often balanced
by the rich, toasty flavours
of sesame, or mellowed
through fermentation in
dishes such as kimchi.
Supporting
Ginger, black pepper, perilla seeds
Supporting spices such as
ginger and pepper add deeper
notes of pungency, with hints
of mint and liquorice from
the perilla seeds.
Supplementary
Green chilli, cinnamon
While red chillies provide
the fire in fermented
dishes, green chillies
and cinnamon bolster
the pungent and sweet
aspects of Korean dishes.
red
ch
ill
i
SOUTH KOREA
Fiery | Warm | Pungent
SPICE
PALETTE
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