Korea is famous for kimchi, but its world of fermented foods goes far beyond those spicy cabbage jars. These age-old, jar-fermented delights play a starring role in Korean meals—from breakfast to late-night snacks.
If you’re an Indian foodie eager to explore new tastes—especially those tangy, funky, and umami-packed flavors—this list is for you.
From fish sauces to fruit wines, these ten fermented delights may sound unusual, but trust us: they’re absolutely delicious and steeped in history.
1. Jeotgal (젓갈)
What it is: Jeotgal refers to a variety of salted, fermented seafood—small shrimp (saeujeot), oysters (guljeot), squid (ojingeojeot), and more.
Taste & Aroma: Rich umami, briny saltiness, with a strong oceanic aroma that mellows after cooking.
Cultural Note: Jeotgal has been used for over 1,000 years in Korea, originally as a preservation method before refrigeration.
How to eat: Mix a small spoonful into plain rice or use as a condiment in kimchi and stews like kimchi jjigae. Even a little can transform a bland dish into something bursting with flavor.
Why try it: Its deep, savory profile is akin to Indian fish sauce or prawn paste—perfect for those who love bold seasonings.
2. Gochujang (고추장)
What it is: A thick red chili paste made by fermenting gochugaru (Korean red chili flakes) with glutinous rice powder, meju powder (soybean), salt, and malt barley.
Taste & Aroma: Balanced spicy heat with sweet undertones and robust umami depth.
Cultural Note: Gochujang was formalized during the Joseon Dynasty (14th–19th centuries) and designated as one of Korea’s “three royal condiments.”
How to eat: Stir into bibimbap, slather on tteokbokki, or marinate meats for bulgogi. A dollop also livens up soups and dipping sauces.
Why try it: It’s the backbone of Korean spice—like a go-to masala paste that elevates every dish.
3. Doenjang (된장)
What it is: Fermented soybean paste produced by aging mashed soybeans in onggi clay jars, sometimes mixed with rice or barley.
Taste & Aroma: Earthy, hearty, and distinctly salty with savory depth.
Cultural Note: Doenjang dates back over 1,500 years, evolving alongside Korean agriculture. It’s a core ingredient in the traditional soybean paste stew, doenjang-jjigae.
How to eat: Dissolve in hot water to make jjigae (stew) with tofu, zucchini, and mushrooms, or use as a dip for raw vegetables.
Why try it: Similar to Japanese miso but chunkier and more robust—ideal for hearty, comforting meals.
4. Makgeolli (막걸리)
What it is: A milky, lightly effervescent rice wine made by fermenting a mixture of steamed rice, water, and nuruk (fermentation starter).
Taste & Aroma: Gently sweet and tangy with a creamy mouthfeel and a hint of yeasty aroma.
Cultural Note: Once a humble farmers’ drink, makgeolli has surged in popularity among urban drinkers and cafes, often offered in fruity or flavored variations.
How to eat: Serve chilled in shallow bowls, pairing it with pajeon (green onion pancake) or kimchi jeon. It’s famously enjoyed on rainy days in Korea.
Why try it: With only 6–8% alcohol, it’s approachable for first‑time drinkers and perfectly bridges the gap between juice and wine.
5. Cheonggukjang (청국장)
What it is: A fast‑fermented soybean paste made by inoculating cooked soybeans with Bacillus subtilis and fermenting for 2–3 days.
Taste & Aroma: Pungent, “stinky” aroma with a bold, earthy flavor that softens when cooked in stew.
Cultural Note: Known as the Korean counterpart to Japanese natto, cheonggukjang is revered for its potent probiotics and traditional health claims.
How to eat: Simmer into cheonggukjang-jjigae with tofu, potatoes, and green onions, then ladle over hot rice.
Why try it: One of the highest‑probiotic Korean foods—great for gut health and immune support.
6. Sikhye (식혜)
What it is: A sweet rice punch made by fermenting malted barley water with cooked rice grains; the liquid is decanted after sweetening.
Taste & Aroma: Mildly sweet with a hint of tang, featuring chewy rice grains floating in a clear amber brew.
Cultural Note: Served during Korean holidays like Chuseok and Lunar New Year as a dessert drink and palate cleanser.
How to eat: Chill thoroughly; drink from a glass and scoop the rice grains with a spoon.
Why try it: Like a cooler, probiotic version of Indian thandai or cold sweet lassi—but uniquely Korean.
7. Makjang (막장)
What it is: The thick lees left over from makgeolli fermentation, consisting of rice solids and yeast cultures.
Taste & Aroma: Lightly sour and yeasty with subtle rice sweetness.
Cultural Note: Traditionally prized by farmers as a seasoning and health tonic for its live cultures.
How to eat: Incorporate a tablespoon into soups, stews, or marinades to add gentle fermentation depth.
Why try it: A hidden source of probiotics and umami—think of it as a natural, tangy cooking wine.
8. Bokbunja-ju (복분자주)
What it is: A fruit wine made by fermenting wild Korean black raspberries (bokbunja) with sugar and rice wine.
Taste & Aroma: Sweet-tart berry flavor with floral and honeyed notes.
Cultural Note: Celebrated for antioxidant properties; often gifted as a premium artisanal libation.
How to eat: Serve chilled in small wine glasses, or mix with sparkling water for a refreshing spritz.
Why try it: Offers a fruity counterpart to rice wines—like an adult version of mixed berry juice.
9. Yangnyeomjang (양념장)
What it is: A blended seasoning sauce combining doenjang, gochujang, ganjang (soy sauce), minced garlic, sugar, sesame oil, and seeds.
Taste & Aroma: Harmonious layers of sweet, salty, spicy, and nutty flavors with a garlicky aroma.
Cultural Note: Every Korean household customizes yangnyeomjang for barbecues, dumplings, and vegetable platters.
How to eat: Use as a dipping sauce for Korean BBQ, dumplings (mandu), or fresh vegetable sticks.
Why try it: Much like Indian chutneys, it instantly brightens and ties dishes together.
10. Maesil-ju (매실주)
What it is: A traditional fruit wine crafted from green maesil plums macerated in soju or rice wine with sugar.
Taste & Aroma: Refreshingly sweet-tart, with a floral-fruity bouquet and smooth finish.
Cultural Note: Used as both a digestive tonic and celebratory drink; believed to aid digestion and vitality.
How to eat: Serve over ice or dilute with soda water for a lightly fizzy spritzer.
Why try it: A Korean summer elixir—imagine chilled nimbu pani with gentle alcohol warmth.
Korean fermented foods are a testament to the country’s ingenious preservation methods and flavor mastery. From the intense punch of jeotgal to the creamy sweetness of makgeolli, each dish offers a unique journey for your taste buds. As Indian learners of Korean culture and cuisine, trying these fermented wonders not only broadens your palate but also connects you to Korea’s rich culinary history. So, gather your ingredients, embrace the funk, and take a delicious leap beyond kimchi!
