The Three Pillars of Korean Cooking
My husband, MH, likes to tell me how simple Korean cooking is, that the fundamentals come down to three base sauces: soy sauce (fermented soybeans), gochujang, (fermented roasted red pepper paste), and doenjang (fermented soybean paste). Doesn't that simplify things?
Truthfully, I have no business writing a blog based on food, except that I eat spicy food really well. However, couldn't I be of service to a reader interested in Korean cooking by relating my own learning process? My professional background is in the mottled spheres of fashion and academic writing (textbooks, test prep). So, this all makes sense to me when I liken the three pillars of Korean seasoning to three essential wardrobe basics: jeans, the white t-shirt, and the leather jacket.
Soy Sauce = Jeans
Jeans are the greatest American invention ever, no contest. They're versatile, go with everything (even a bikini top, if you're 20 and body confident); ubiquitious, can be worn everywhere (except to black tie events and the beach); an iconic symbol of cool (even high waisted Mom jeans); and, historically, namely in the 60's/70's, of rebellion (kind of like what a pink knit hat might mean today).
"You're welcome, planet Earth"... is likely what inventors Jacob Davis and Levi Straus would say today. What started out as work clothes for miners, now drives a worldwide $91 billion industry. Got jeans? Learn more here.
Likewise, soy sauce, a salty-savory concoction made of fermented soy beans, is pretty huge. In America, it is the third most popular condiment, after ketchup and mayo, respectively. Outside of China, where it originated 2,000 years ago, it is better known than the OG soybeans. It's even a key ingredient in Worcestershire sauce, which was invented in England in the 1800s.
Because soy sauce is like denim, its versatility makes for a variety of options. While there are subtle differences in soy sauces originating from China, Japan, and Korea, I'll stick to a discussion of just the Korean ones, as well as liquid aminos here. For those of you interested in Chinese and Japanese varieties, check out this excellent HuffPost article.
There are two main types of Korean soy sauces: regular and guk (soup). Soup soy sauce is unique to Korean cooking, and also flavors veggie side dishes in addition to broth. It is lighter in color than regular soy sauce, but saltier, and with a richer, meatier flavor. Regular soy sauce generally powers Korean cuisine.
The healthiest soy sauce option is one that is naturally brewed, and without chemical additives (such as low sodium options). If you find soy sauce too salty, it's best to water it down than to go low sodium.
For those of you with gluten allergies, make sure the soy sauce is produced without wheat, as it can also be made with rice instead. Recently, liquid aminos have gained popularity but may not be as healthy as one thinks. These are not naturally brewed but made through the chemical process hydrolysis. Also, hydrolyzed foods enjoy a labeling loophole where a "contains" statement is not required. Learn more here.
Gochujang = White T-Shirt
What's easier than a white shirt? It's basically a wardrobe equivalent of a blank copy paper. However, it's essential plainness gives opportunity to uniqueness by balancing elements of the total outfit.
In the early 1900s, the most classic of white t-shirts were the cotton jersey crewneck undergarments issued by the Navy. Then, the undershirt went solo and became the shirt in the 90s, when high fashion designers appropriated the garment to highlight their glam wares. Learn more here.
Likewise, gochujang is the white t-shirt equivalent of Korean cooking (don't take this literally because it stains clothes big time). Gochujang is made from chilli peppers, fermented soybeans, and salt. It brings the spicy in Korean food, along with an undertone of sweetness so it's more of a nuanced spiciness than capsaicin, the active ingredient in hot peppers.
With gochujang, the subtle tastes of vegetables get kicked up a notch. Marinating meats with it gives it a heated complexity. Thinned with vinegar, gojuchang is an awesome dipping sauce to enhance the freshness of sushi and other seafoods.
Doenjang = Leather Jacket
The leather jacket will always be cool. It was cool when Marlon Brando wore it onscreen in the 50s, and the rock and punk scene made it their own in later decades. And, in the 90's when women started wearing the masculine garment, it continued to symbolize rebellion on a whole new level. But, the acquisition of the leather jacket has to be done right, with professional help, or else, one is in danger of looking like a caricature with the stench of trying too hard.
Apropos, doenjang also has the sometimes overpowering stench of fermented foods, such as cheese. It is made with soybeans and salt and packs a sour-salty punch. It is the louder, more charismatic cousin to Japanese miso.
Its very brineness makes utilizing the strong flavors of doenjang intimidating. Done right, it complements a dish perfectly, just as ssam jang, a dipping sauce made with doenjang, became the salsa equivalent of Mexican food to Korean BBQ.