I believe the foundation of Korean food lies in its jang (fermented ingredients). If the French have their mother sauces from which all other sauces are derived, we Koreans have our jang that is the basis for almost every dish, whether it be ganjang, doenjang, and/or gochujang. The unique fermentation of Korean jang is the reason why our food is so bold, has depth, and has a character unlike any other cuisine. It is also why the first time you taste Korean food, for many it is “love at first taste!”
