Korean food explained

When was the last time you had Korean for dinner? How about tonight? Here’s Time Out’s primer

It’s the eating trend that’s hotter than kimchi in Melbourne right now – we help you understand your bibimbap from your dakgangjeong

Korean cuisine has made its way into Melbourne’s culinary scene somewhat under the radar. As far as we know, there have been no proclamations that bulgogi or bibimbap is the next hot food trend (in fact, some of you may wonder what these dishes are, which is something you shouldn’t feel embarrassed about). What is undeniable, however, is that Korean food has truly influenced mainstream food culture. For example, no one bats an eyelid at a Korean-mexican fusion dish; gochujang chilli paste now competes with Sriracha as the next hot condiment; and you’ll find kimchi as a side dish in cafés and fried chicken joints as Melburnians embrace the health benefits of fermented foods.

We’re going to give credit where it’s due with this beginners’ guide to some of the main players of Korean cuisine. The next time you find gochujang in your fried chicken burger, you’ll know what it is and why it’s there.

01

KOREAN FRIED CHICKEN

(DAKGANGJEONG)

South Korea’s street food culture is massive, and fried chicken is king. The other KFC, Korean Fried Chicken, is made to be consumed with copious amounts of beer (most likely one of the three big Korean beer brands: Hite, Cass and OB Golden Lager). You could get the original version for the crunch factor, but the sticky soy and spicy glazed variety is where it’s at. Order a side of kimchi pancakes and tteokbokki, a gloopy but delicious street food dish made of rice and fish cakes and slathered with a sweet and spicy gochujang sauce.

02

KOREAN BARBECUE

(GOGIGUI)

Korean barbecue is the epitome of communal eating – there’s just something special about gathering around an open gas grill flipping bits of sirloin steak or scotch fillet. A typical Korean barbecue sitting involves ordering a set meal that includes raw beef cuts, mushrooms and onions to toss on the grill. You’ll also get a side of rice, a hot stew, and some banchan (side dishes) including kimchi and cooked vegetables.

Another popular option at Korean barbecue restaurants is bulgogi – thin slices of sirloin that are usually marinated in a soy sauce and sesame oil mixture. The same DIY grill deal applies. Not sure about going out to eat only to cook your own meal? Don’t worry, most good Korean barbecue joints have waitstaff that tend to tables to make sure no one’s burning their dinner. Otherwise, keep an eye on that grill!

03

BIBIMBAP

Where the Japanese have donburi, the Koreans have bibimbap. This rice dish – which literally translates to ‘mixed rice’ – has your meat and three (or more) veg covered in one bowl and is the Korean answer to leftovers. Steamed white rice is typically served in a regular or hot stone bowl (this makes the bottom layer of rice nice and crusty), topped with julienned vegetables, kimchi, sautéed mushrooms and spinach, sprouts, and a protein, commonly tofu, chicken, beef, or a raw egg.