Doenjang, Ganjang, Gochujang — Korea's Fermented Sauces
Beyond gimchi, another pillar of Korean cuisine is jang (장), the family of fermented sauces that season nearly every dish. Doenjang (된장, fermented soybean paste) forms the base of savory stews, ganjang (간장, soy sauce) is used for seasoning and marinades, and gochujang (고추장, fermented red pepper paste) provides the spicy-sweet depth found in dishes like bibimbap and tteokbokki. Traditionally, each household made its own jang from scratch, and the taste of a family's doenjang was considered a point of pride passed down through generations. Large earthenware jars called jangdok (장독), once lined up on rooftop terraces or in courtyards, remain a common visual symbol of Korean home life, even appearing frequently in K-dramas set in rural or traditional houses.
2. Bansang: A Meal Measured in Banchan
How Many Side Dishes? The Etiquette of Korean Table Settings
Historically, the number of banchan served with a meal indicated social status and occasion. This tradition is reflected in the concept of bansang (반상) settings, categorized by the number of side dishes: samcheop bansang (3첩, three side dishes) for everyday meals, and up through gucheop bansang (9첩, nine side dishes) reserved for special occasions or noble households. The royal court cuisine of the Joseon Dynasty (Joseon wangjo gungjung yori 조선왕조 궁중요리) took this even further, with as many as twelve dishes prepared for the king's table. While few households follow these formal distinctions today, the underlying idea — that a generous spread of banchan reflects care and hospitality — still shapes how Koreans think about a proper meal.
3. Sharing the Table: Community in Every Bite
One Pot, One Family — Korea's Communal Dining Culture
Another distinctive feature of the Korean table is its communal nature. Unlike Western dining, where each person typically has an individual plate, Korean meals often center on shared dishes placed in the middle of the table — a bubbling pot of jjigae, a large platter of grilled meat, or a bowl of naengmyeon meant to be enjoyed together. This custom of eating from the same dish is deeply tied to Korean concepts of community and closeness, often summed up in the phrase “eating from the same pot” (han sotbap 한솔밥) to describe people who are close, almost like family.
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