Unveiling the secret: does korean food really incorporate fish sauce?

Fish sauce, a ubiquitous condiment in Southeast Asian cuisine, is renowned for its pungent and umami-rich flavor. But does this savory ingredient find its way into the culinary tapestry of Korean food? In this article, we delve into the world of Korean cuisine to uncover the answer to the question: “Does Korean food use fish sauce?”

The Role of Fish Sauce in Korean Cuisine

Traditionally, Korean cuisine has not embraced fish sauce as a prominent ingredient. Unlike its Southeast Asian counterparts, Korean dishes typically rely on other sources of umami and salty flavors, such as:

• Soy sauce: A staple in Korean cooking, soy sauce is made from fermented soybeans and provides a rich, salty flavor.
• Gochujang: A fermented red chili paste, gochujang adds a spicy and sweet dimension to Korean dishes.
• Anchovy sauce: Made from fermented anchovies, anchovy sauce is used to enhance the flavor of soups, stews, and marinades.

Exceptions to the Rule

While fish sauce is generally not a common ingredient in Korean cuisine, there are a few exceptions to this rule:

• Jeotgal: A type of fermented seafood, jeotgal is made from various seafood, including fish, oysters, and shrimp. It has a strong, pungent flavor and is often used as a condiment or dipping sauce.
• Some seafood dishes: In certain coastal regions of Korea, fish sauce may be used in small quantities to enhance the flavor of seafood dishes.

Why is Fish Sauce Not Widely Used in Korean Cuisine?

There are several reasons why fish sauce has not gained widespread acceptance in Korean cuisine:

• Historical influences: Korean cuisine has been influenced by neighboring countries, but Southeast Asian influences have been relatively limited.
• Cultural preferences: Koreans have developed a unique palate that favors fermented sauces and pastes over fish sauce.
• Availability: In the past, fish sauce was not readily available in Korea, which may have contributed to its limited use.

The Rise of Fusion Cuisine

In recent years, the globalization of food has led to the emergence of fusion cuisine, which blends elements from different culinary traditions. As a result, fish sauce has begun to make its way into some modern Korean dishes, particularly those inspired by Southeast Asian flavors.

Final Note

While fish sauce is not a traditional ingredient in Korean cuisine, it has found a niche in a few regional dishes and in contemporary fusion creations. Its pungent and umami-rich flavor can add a unique dimension to Korean dishes, but it remains a relatively minor player in the country’s culinary landscape.

Questions We Hear a Lot

1. Is fish sauce used in kimchi?

No, fish sauce is not typically used in kimchi. Kimchi is made with fermented vegetables, such as cabbage, radishes, and carrots, and seasoned with gochugaru (Korean chili powder), garlic, ginger, and other spices.

2. What is the most common source of umami in Korean cuisine?

Soy sauce is the most common source of umami in Korean cuisine. It is used as a seasoning in many dishes, including soups, stews, marinades, and dipping sauces.

3. What is jeotgal?

Jeotgal is a type of fermented seafood that is made from various seafood, including fish, oysters, and shrimp. It has a strong, pungent flavor and is often used as a condiment or dipping sauce.