KOREAN CUISINE

Why Korean Cooking Centers on Fermentation and Balance

Korean cuisine is built around contrast — hot and cold, fermented and fresh, light and grounding. Meals are structured to support digestion first, satisfaction second.

Fermentation is not an accessory; it is foundational.

What defines traditional Korean cooking:

• Regular use of fermented foods

• Small portions of many flavors

• Vegetables as the center, protein as support

• Broths and soups for hydration and digestion

Starter recipes (3 only — coming soon):

• Doenjang Jjigae (Fermented Soybean Stew)

• Namul (Seasoned Vegetable Dishes)

• Miyeok Guk (Seaweed Soup) — mineral-rich staple