COOK LIKE A LOCAL South Korea

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

- SU SCOTT

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)