A History of Korean Food: From Temple Kitchens to Modern Fusion
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A History of Korean Food: From Temple Kitchens to Modern Fusion
Every Korean dish has a story, and together they tell the tale of a cuisine that has survived wars, famines, and cultural shifts, while never losing its soul. Let’s take a trip through time to see how Korean food evolved from ancient temple kitchens to the plates at Numaru.
Ancient Times: Kimchi (57 BC – 668 AD)
Before refrigerators, there was fermentation. Kimchi began as simply salted vegetables – a way to preserve food through harsh winters. The cabbage version we know today came much later, after chilli peppers arrived from the Americas in the 16th century.
Back then, kimchi was white, made with radishes, cucumbers, and whatever vegetables grew locally. Buddhist monks perfected fermentation techniques, laying the foundations for what would become Korea’s most famous export. Today, kimchi is a key ingredient in many Korean dishes, from kimchi jjigae to bokkeumbap.
Royal Courts: Bibimbap & Yukhoe (918–1392)
During the Goryeo and early Joseon dynasties, Korean royal cuisine reached new heights. Bibimbap emerged as palace food – a way to showcase seasonal ingredients in perfect harmony. Each vegetable was prepared separately, seasoned distinctly, then arranged like a painting on rice.
Yukhoe also graced royal tables during celebrations. This Korean steak tartare mixed the finest beef with sesame oil, garlic, and julienned pear. While Europeans added capers to their raw beef, Koreans opted for sweetness and nuttiness. It was a show of wealth, as only the rich could afford such prime meat eaten raw.
Street Food Revolution: Tteokbokki (1950s)
Fast forward to post-war Seoul. The city was rebuilding, people were hungry, and street vendors needed cheap ingredients that packed flavour. Enter tteokbokki – chewy rice cakes in a spicy-sweet gochujang sauce. Tteokbokki was democracy in a bowl: affordable, filling, and addictive.
Comfort Food Era: Korean Fried Chicken (1960s–70s)
While Americans were happy with single-fried chicken, Korean cooks thought: “we can do better.” They invented double-frying: first at a low temperature to cook it through, then again at high heat for impossible crispiness.
This technique created chicken that stayed crunchy even under sticky glazes. Korean fried chicken became the perfect anju (drinking food) – crispy, flavourful, and made for sharing over beers. Today, it’s conquered the world, but it all started in Korean drinking halls where friends gathered after work.
Fusion Foundations: Jjamppong & Jjajangmyeon
(Late 1800s–Early 1900s)
When Chinese migrant workers from Shandong arrived in Incheon in the late 1800s, they brought jjajangmyeon – noodles in black bean sauce. Koreans made it their own, creating a darker, sweeter version than the original. Today, jjajangmyeon is Korea’s most popular takeaway dish.
Jjamppong has an even more layered story. Originally a Chinese stir-fried noodle dish, it was renamed by the Japanese during their occupation of Korea. In the 1960s, Korean cooks transformed it, swapping pork and chicken broth for stir-fried seafood and vegetables, and adding gochugaru and chilli oil for that unmistakable Korean heat.
War and Innovation: Budae Jjigae (1950s)
From tragedy came creativity. After the Korean War, people living near US military bases gathered discarded Spam, hot dogs, and beans. They combined these with traditional ingredients like kimchi and gochujang, creating budae jjigae (army base stew) – a hotpot born of necessity. It became a symbol of resilience, and a popular comfort food!
K-BBQ Culture: Korean Grilling (Ancient to Modern)
Korean barbecue has deep roots — the oldest recorded mention is Maekjeok from the Goguryeo era
(37 BCE–668 CE), referring to grilled meat. Later, during the Joseon period (1392–1910), Neobiani, a type of roasted beef, was a favourite of the royal family.
However, Korean BBQ as we know it today is surprisingly modern – the tabletop BBQ restaurant culture started in the 1960s-70s in Seoul. Gas burners built into tables made it possible to grill at your seat, turning eating into interactive entertainment. It was practical too, helping stretch expensive meat by sharing small portions wrapped in lettuce with rice, kimchi, and ssamjang paste.
What started as budget-friendly dining became a social institution. Korean BBQ restaurants are
where colleagues bond after work, families celebrate, and friends catch up over shared grilling duties.
