Hansik is Nature

Earth is the source of life for man.

Thus, the healthiest nourishment for man Is earths natural foods, weathered by the sun, rain, and wind. Hansik uses pure, naturally grown ingredients from the mountains and rivers. It is a culinary heritage that evolved over thousands of years, Based on the idea of oneness between man and nature

Slow aged over time

Hansik is the ultimate slow food. The age-old practice of naturally fermenting food gives a deep and complex flavor to foods such as kimchi and jang (fermented sauce). The mellow, aged taste of jang is produced as the soybean breaks down, ferments, and matures. Three major fermented sauces – soy sauce (ganjang), soybean paste (doenjang), and red pepper paste (gochujang) – form the basis of hansik seasoning. The taste of kimchi comes from ripening, not cooking, fresh vegetables. Fermentation is a lengthy, artisanal process, yet the resulting taste is a gift from nature that is certainly worth the wait.

Rustic the feel of home

Hansik is unpretentious and humble. With its roots in peasant cookery, hansik consists of a wide range of hearty soups and stews that satisfy the stomach and comfort the soul. The Korean meal is considered to be complete only when there is a soupy dish to complement the dry dishes. The Korean word eumshik (food) comprises of the character eum () which means drink, and shik ()which means eat. Depending on the consistency, soups are divided into guk (thin soup) or tang (thick soup). Nothing warms the soul like hot soup that brings back memories of home.


Labor of Love in every bite

Hansik is prepared with great care and attention. Ingredients are always finely diced or shredded, then seasoned and mixed by hand. Taste is determined by the deft feel and skill of experienced hands. In Korea, we call this the work of mothers fingertips, which is the secret ingredient behind the flavorful and easy-to-consume hansik dishes. Holiday and birthday regulars, such as galbijjim (braised short ribs) or jeon (pan-fried dishes), are prime examples.


Harmonious Balance

microcosm in a bowl Korean cuisine is characterized by the balance and fusion of Five Cardinal Colors of blue(), red(), yellow(), black(), and white(). These five colors, called obangsaek, also represent different spatial and seasonal elements, as well as the Five Tastes - spicy, sweet, sour, salty, and bitter. The balance and fusion of these five colors and flavors signifies how man needs to draw on the five cosmic energies in the universe. Two dishes that best represent this philosophy are bibmbap (rice mixed with beef and vegetables) and ogokbap (five grain rice).



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