Series

Tucked into the sun-warmed courtyards of traditional Korean homes, a row of dark earthenware jars holds the quiet secret...

Jang-ajji is a Korean preserved food made by pickling seasonal vegetables in various Jang (fermented sauces) like soy sa...

In the history of Korean traditional fermented foods, rice straw has always played a vital role. Beyond being a simple t...

In the culture of Korean Jang (fermented sauces), soy sauce is a masterpiece crafted by time. Understanding how color an...

Refrigerators sold in South Korea often include a feature foreigners rarely expect to see: In many Korean households…In ...

MAKGEOLLI (막걸리) is a traditional Korean fermented rice alcohol made from rice, water, NURUK (누룩, Korean fermentation sta...

Myeolchi-aekjeot is fermented anchovy sauce aged for one to two years — it smells assertive raw but disappears completel...

Saeujeot is the fermented salted shrimp inside most traditional kimchi that nobody mentions — it contributes salt, umami...

Jeotgal is fermented salted seafood that most people eat inside kimchi without knowing it — the hidden flavor engine beh...

Cheonggukjang is a fermented soybean paste that takes two to three days instead of months — no salt, no mold, just cooke...

Korean food was not always red — chili peppers arrived only around the 1590s, and gochujang is fermented with glutinous ...

Ganjang is the liquid that separates from doenjang during the same fermentation process — Korea has two entirely differe...

Doenjang is a fermented soybean paste made from wild microorganisms with no added grain or starter culture — it smells c...

Doenjang, ganjang, and gochujang are the three fermented pastes that have underpinned Korean cooking for over 2,000 year...