Techniques
The use of indigenous ingredients in modern cuisine involves incorporating native plants, spices, and preservation methods to create traditional and modern dishes.
Regional BBQ and grilling techniques vary in temperature, duration, and ancillary materials, shaping protein denaturation, collagen hydrolysis, Maillard browning, and aromatic compound formation.
Fermentation with plant-based microorganisms involves the action of microorganisms on plant-based substrates, producing compounds with unique flavors and aromas.
Cryogenic ice crystal engineering uses ultra‑rapid freezing to produce sub‑10‑µm ice crystals, preserving cell integrity and texture.
Sauerkraut and kimchi are produced by lacto‑fermentation of cabbage and other vegetables, where lactic acid bacteria convert sugars into lactic acid, lowering pH and preserving the product.
Sugar addition stimulates LAB growth while maintaining radish crunch.
Fermentation transforms raw ingredients into culturally iconic foods through controlled microbial activity.
A technique that infuses oil with smoky flavor by exposing it to smoke at controlled temperatures.
Steam-gelatinized rice undergoes repeated compression to create dense, elastic textures.
A layered fermentation technique that creates complex umami through controlled heat transfer in stoneware.
Korean makgeolli is a traditional rice wine fermented with nuruk starter culture at optimal temperatures between 20°C to 22°C.
Lacto-fermented kimchi is a traditional Korean dish where napa cabbage is salted and fermented by lactic acid bacteria.
Slow fermentation in porous earthenware to develop umami-rich fermented pastes.
Anaerobic fermentation in porous onggi vessels creates complex umami profiles through microbial symbiosis.
Korean natural fermentation is a traditional technique used to ferment foods like kimchi and doenjang.
Bacterial fermentation converts sugars into acids, gases, or alcohols using specific microbes under controlled temperature and oxygen conditions.
High-heat grilling transforms tough beef intestines into crispy-chewy delicacies through collagen breakdown and surface carbonization.
Wood‑smoked pit cooking is a low‑temperature, slow‑heat technique that uses wood smoke to infuse flavor and preserve pork.