COOK LIKE A LOCAL South Korea
Olive|May 2023
Su Scott introduces the deep, complex flavours of this East Asian country
SU SCOTT
COOK LIKE A LOCAL South Korea

The dramatic rise of South Korean culture across the globe in recent years helped to put the country firmly on the map - think K-pop, K-beauty, K-drama - transforming its abstract status as a lesser-known country to a popular place many people want to explore. Work hard and play hard is often the attitude people have, which I think has been the backbone of the country's enormous (and remarkable) economic growth in such a short period of time.

"Have you eaten yet?" is how you're greeted in South Korea. We are a passionate nation who actively chases good and honest food to shape our days to eat well is to live well. Food has always been at the centre as an equaliser, bringing people together to feel more connected and nourished.

The table at mealtimes is rich and vibrant, filled with assorted small plates of banchan dishes. It reflects the four distinctive seasons and showcases strong practices of fermenting techniques. The expansive range of fresh produce from land and sea offers plenty of opportunity to sample diverse flavours and textures. The trio of jang-doenjang, fermented bean paste; gochujang, fermented chilli paste; ganjang, soy sauce - and cheerfully red gochugaru flakes are among the many cornerstones of cuisine that build the uniquely pungent savoury depth of flavour. The cooking is unequivocally intelligent and humble in its approach, and highly regional, with generosity at heart.

Bossam (poached pork belly wrap)

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM OLIVEView all
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 mins  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 mins  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 mins  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 mins  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 mins  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 mins  |
May 2023
Keep it sweet
Olive

Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

time-read
9 mins  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 mins  |
May 2023