Does Korean food all rely on sauce?

Korean food is colorful. First of all, Koreans especially like to cook with vegetarian dishes, such as soybean sprouts, cabbage, radish, tofu, etc. According to food nutrition, their dishes can be said to be "five colors and five flavors" and very healthy (such as the famous Jiuzhezaka). In addition, a major feature of Korean cuisine is the love of sauces, and the taste of the dishes is greatly affected by the sauces. The most famous one is doenjang. The raw materials of doenjang are soybeans, salt and water, but after fermentation, it will produce a rich flavor. In traditional Korean households, making delicious doenjang is a unique skill. Because doenjang plays an important role in Korean cuisine. Whether it is the miso soup we eat, the sauce for lettuce wraps, or the side dishes, we will use it. Korean food also likes to use shrimp paste and mustard powder. The latter is fermented mustard, which is used in Jiuzhizaka. Cinnamon is also a favorite condiment used in Korean cuisine, such as meat, which is used to eliminate the fishy smell and increase the fragrance. In sweets, cinnamon is used more often.

In short, Koreans firmly believe in the old saying: "The taste of food depends entirely on the flavor of the sauce." Gochujang, bean paste, soy sauce, sesame oil... are all indispensable condiments in Korean cuisine. Moreover, Korean cuisine has a profound history, pure techniques and scientific basis for making sauce. For example, doenjang is said to have anti-cancer effects and is a mysterious delicacy passed down from ancient times.