Hallyu is also known as the Korean wave that’s been showering the world since the 90s. It’s a phenomenon which has seen interest in the South Korean culture boom massively. The wave of popularity has been driven by K-pop bands like BTS, K-beauty brands such as Lagom and K-dramas including Squid Game.
The huge fascination in Korean culture has made K-food smoking hot. Now, 89% of people want to eat more K-food*.
Principles of Korean food
It’s a bit tricky to sum up what defines Korean cuisine. Because K-food is a lot of things. It’s a way of cooking that features everything from hearty and umami-rich to vibrant and acidic.
Compared to Chinese and Japanese, the foods tend to be spicier. The umami taste is usually created by using fermented products, mushrooms and sesame oil.
There are loads of treasured classics like bibimbap and bulgogi, but also fun and quirky fusions like Chicken Tonkatsu burgers and Korean Tacos.
This cuisine is proud but open-minded, traditional but creative, and is clearly influenced by the Mongolian invasion in the 1200s and the Japanese colonisation between 1910 and 1945.
It also features American influences from the Korean War in the 1950s. It’s basically a giant playground with something for everybody to enjoy.
*Source: UK Survey by Santa Maria
A traditional pickle served alongside every meal (including breakfast), its fermented nature and spicy, sweet and sour taste have led to a growth in popularity. Flavourful and packed full of nutrients, it also has probiotics that can boost gut health and the immune system. A combination of vegetables, garlic, ginger, chilli, salt and fish sauce, no two Kimchi recipes are the same.
The following ingredients are commonly found in this cuisine’s cooking:
Chilli pepper flakes (Gochugaru) and paste (Gochujang) balance sweet and spicy. The paste is used to make sauces or to dress proteins and veg.
Sesame oil and seeds have a strong, nutty flavour that can be used as a side dip or garnish.
Soy sauce (Ganjang) that’s salty and a little sweet. There are dark and light options available, both of which can be used as seasoning.
Fermented soybean paste (Doenjang) is salty and earthy. Once opened, store in the fridge and use in stews, dipping sauces and many other dishes.
Rice wine brings tang and a touch of sweetness to Korean BBQ and other staple dishes.
Garlic and ginger are used as base flavours in many dishes, including marinades and sauces. Ginger brings brightness and fire.
Different varieties of tea are the most common beverage pairings for Korean dishes. Omija-cha is a summer tea made from magnolia berries and is best known for its unique flavours.
Insam-cha is a ginseng tea that’s usually served hot or cold and drunk for its health benefits. Oksusu-cha is a roasted tea made from corn kernels, corn silk or a bit of both.
Pairing K-food with wine is harder but far from impossible. Classic choices include Makgeolli and Sujeonggwa. In general, acidic and semi-dry whites, like American, French or German Rieslings complement spicy foods. Korean fish dishes pair well with Sauvignon Blancs from New Zealand and Chile. Light rosés and fresh Pinot Noirs also match the Korean flavours well. Avoid tannic wines because they enhance the spiciness rather than balance it.
Just like with many other foods though, you can’t go wrong with a regular lager beer.
Bibimbap: a rice bowl topped with delicious, seasoned vegetables, proteins and a fried egg, finished with sweet, savoury and spicy bibimbap sauce.
Bulgogi: typically made using beef steak, the meat is marinaded in a combination of pear, sugar, chilli paste and soy sauce before being cooked over a barbeque and served with vegetables and rice.
Banchan: the name given to a series of small dishes, they bring a variety of texture, flavour and colour to the table and include everything from pickled radishes, kelp noodle salad and tuna pancakes.
To get a head-start on authentic flavour, try Santa Maria’s new K-food range:
Black Pepper Soy Sauce: A balanced combination of umami-rich soy, strong black pepper, fruity sweetness from pear and a hint of garlic
Fermented Chili Sauce: Hot chilli with balanced sweetness and a tangy hint of lime
Fermented Soy & Chili Paste: Umami-rich soy paired with mild chilli heat, fruity sweetness and balanced acidity
Chili & Sesame Seasoning: Nutty sesame seeds, zing of garlic, spiciness from red chilli, subtle sweetness and rich umami
Kimchi Paste Chili & Garlic: Strong chilli flavours, notes of garlic, acidity from vinegar and fruity lime
To get the recipe for:
Sirloin steak bibimbap (pictured) click here.
To get the recipe for:
Seoul Chicken Burger (pictured) click here.
James Birch, Development Chef at Unilever Food Solutions, explains some of the new food trends he is seeing for pubs and restaurants: “We’re seeing restaurant chefs try out new fast food concepts, both as a creative outlet and because it makes business sense. This could be as a pop-up at a local food festival or a scaleddown menu at quieter times of the day or week. “There are two key trends in the fast food area:
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