Cheonggukjang / Photo Credit: 10mag.com Cheonggukjang is a fermented paste [...]
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Grow the Culture
Korean fermentation (K-fermentation) has a 5,000-year history that continues to grow along with Korean culture. Fermentation—a collaborative process of ingredients, environment, and time all working in sync to produce a unique creation—is the foundation of Korean cuisine, a food of science. Chefs Society anticipates fermentation’s key role in gastronomy as the culinary world continues to progress the values of health-conscious, slow food.
Feast on K-Fermentation with Chefs Society.
Gochujang / Photo Credit: abcnews.go.com Gochujang is a Korean hot chili [...]
Ganjang—Korean Soy Sauce / Photo Credit: blog.naver.com/triumphjun Ganjang, [...]
Ssamjang / Photo Credit: Youngjin.com via Kukinews As salsa is to tacos and [...]
Napa Cabbage Kimchi / Photo Credit: Hansik.orgt Kimchi is the ultimate [...]
Bossam by Chef Sungchul Shim Bossam is a pork belly-based dish served with [...]
Samhap / Chef David Lee Samhap / Chef David Lee Samhap directly translates [...]
Maneul Jangajji / Photo Credit: ddanzi.com Maneul Jangajji is a popular [...]
Sikhye / Photo Credit: Hansik.org Sikhye is a sweet Korean rice-based [...]
Pine Needle Tea / Photo Credit: lifemedi.com Fermented Pine Needle Tea is [...]
Makgeolli Cocktail presented at the pairing event—The Power of Fermenation [...]
Kkakdugi—Radish Kimchi / Photo Credit: theeast.org Kkakdugi is a very [...]
Jeotgal / Photo Credit: blog.daum.net/ajikang Jeotgal is a salted condiment [...]
Kkaennip Kimchi, Kimchi made with perilla leaves / Photo Credit: Maangchi [...]
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