What You Need to Know
Korean royal court cuisine employs various techniques such as fermentation, drying, and cold-pressing to create unique flavor profiles and textures. Fermentation of soybeans and plums with microorganisms produces compounds like doenjang and maesil, while drying and grinding of chili peppers and ginseng root create gochugaru and ginseng powder. Cold-pressing of citrus peel extracts yuja oil.
Steps
- 1.
Gujeolpan (Joseon Dynasty): Precision fermentation creates balanced nine-section platter components
- 2.
Sinseollo (Korean royal court): Layered fermentation builds umami depth in hot pot broth
- 3.
Yakbap (Goryeo Dynasty): Controlled enzymatic activity develops medicinal rice sweetness
The Science
Primary Reaction
FERMENTATION|HYDROLYSIS|OXIDATION