The Rich History of Korean Cuisine

Korean cuisine boasts a vibrant history that reflects the country’s geography, climate, and cultural heritage. Rooted in ancient agricultural traditions, Korean food evolved with a focus on fermentation and preservation techniques, crucial for enduring harsh winters and ensuring year-round sustenance. Staples like kimchi, a fermented vegetable dish, and jang, the collective name for traditional fermented sauces such as soy sauce and soybean paste, date back thousands of years and remain central to Korean cooking today.

Influences from Korea’s dynastic periods, such as the Goryeo and Joseon eras, shaped the culinary landscape, introducing refined dishes and the concept of banchan, a variety of small side dishes served with rice. Trade, invasions, and interactions with neighbouring cultures also enriched Korean cuisine, incorporating spices like red pepper, which arrived in the 16th century via trade routes. Over time, these influences blended with indigenous techniques, creating a unique and balanced flavour profile celebrated worldwide.

Korean barbecue, or gogi-gui, epitomises this culinary legacy, offering a communal dining experience where food preparation becomes a shared activity. From ancient royal feasts to modern-day gatherings, Korean food has always been about connection, harmony, and celebrating nature’s bounty.