Hanybaram: Korean Culture & Living

 HANYBARAM · Korean Food Culture · Seasonal Traditions What Is Gimjang? Korea's Winter Kimchi-Making Tradition Discover the Korean tradition of making kimchi together before winter, from salted cabbage and family recipes to the spirit of sharing that UNESCO recognized as cultural heritage. In late autumn, Korean kitchens, courtyards, and community spaces begin to fill with piles of napa cabbage, bowls of bright red seasoning, and people working side by side. For many Korean families, this is the season of gimjang (김장) — the annual tradition of preparing large quantities of kimchi for the colder months. But gimjang is more than a food preparation method. It is a tradition shaped by Korea's seasons, family relationships, and the belief that food is something to prepare and share together. To understand gimjang is to understand an important part of everyday Korean culture. Quick Answer: What Is Gimjang? Gimjang , also written kimjang , is the traditional Korean pr...

HANYBARAM · KOREAN FOOD & TRADITIONAL LIVING A bowl of thick soybean paste. A small dish of dark soy sauce. On a Korean table, they look like entirely different ingredients. Their story, however, can begin in the same jar. That shared beginning is one of the most fascinating details of traditional Korean cooking. To understand it, look beyond the finished condiment and follow the journey of meju —fermented soybean blocks—through brine, separation, and aging. The turning point has a name: jang gareugi (장 가르기) . Once you understand this step, doenjang and ganjang become easier to see as related ingredients with different paths. Quick Answer: How Does Meju Become Doenjang and Ganjang? In a traditional shared-batch method, fermented soybean blocks are aged in salt water. At jang gareugi, the soybean solids and liquid are separated. The solids are worked into doenjang , while the liquid becomes ganjang . Further aging and handling depend on the maker’s method. In this guide ...