Korea's Cheese Revolution: Roasting Unique, Local Flavors

Korea's love for cheese can be traced back to the Korean War when the US introduced processed cheese to the country. Since then, Korea has become one of the largest importers of American dairy, with cheese becoming a staple in Korean dishes, from street food to fine dining.

While Korea's retail cheese market remains small, it is one of the fastest-growing in the world. According to the Korea Dairy Committee, Koreans consumed 2.5kg of cheese per capita in 2018, double that of a decade ago.

So, what kind of cheese is Korea roasting? The answer is: all kinds! From American-style processed cheddar to mozzarella, gouda, and more.

Korean cheese corn

To make Korean cheese corn, preheat the oven to 400˚F. Combine all the ingredients in a mixing bowl and stir together. Season with salt and pepper and give it a final stir. Pour the mixture into a lightly greased baking dish and bake for 10 minutes to melt the cheese. Transfer the dish to a broiler and broil for about 2 minutes until the top is bubbly and brown.

While fresh corn is preferred, canned or frozen corn can also be used. If using canned corn, be sure to drain the kernels thoroughly and omit the sugar as canned corn sits in a naturally sweet brine. If using frozen corn, thaw completely and drain any excess water before continuing with the recipe.

For those who are not regular cheese eaters, Korean cheese corn can be made with other mild-flavoured melting cheeses such as fontina or gouda instead of mozzarella.

Korean cheese in BBQ

History of Cheese in Korea

The presence of cheese in Korea can be traced back to the 1950s during and after the Korean War. With the presence of American troops in the country, Koreans were introduced to various American foods, including processed cheese. The impoverished state of the country at the time meant that many Koreans relied on food from US army field kitchens, where they discovered a taste for American fare such as spam, baked beans, hot dogs, and, of course, cheese.

The Rise of Korean Cheese BBQ

The spark that ignited Korea's love affair with cheese can be attributed to the popular Korean TV show "Tasty Road." An episode featuring smothered spicy stewed pork ribs in mozzarella cheese captivated the nation and inspired a new trend. This was further fuelled by the "Matjip" movement, where young people took to social media to seek out the newest and best spicy cheese dishes. Soon, restaurants began serving spicy dishes overloaded with cheese, and the craze spread throughout South Korea.

Popular Korean Cheese BBQ Dishes

Korean cheese BBQ offers a variety of mouth-watering options that will tantalise your taste buds. Here are some popular dishes to try:

• Korean Corn Cheese: This dish is commonly served as a side with Korean BBQ. It is made with sweet corn, mayonnaise, mozzarella cheese, sugar, and green onions. Baked until bubbly and brown, it is the perfect blend of sweet, salty, creamy, and gooey.
• Chicken Galbi with Cheese: Chicken Galbi is a spicy stir-fried chicken dish with cabbage, rice cakes, and sweet potatoes. Adding a generous amount of melted cheese on top takes it to the next level.
• Cheese Kimpab: Kimpab is a popular Korean dish, and adding cheese to the mix elevates the flavours.
• Cheese Ddeokboggi: Ddeokboggi, or stir-fried rice cakes, is another classic Korean dish that is even better with a generous helping of melted cheese.
• Cheese Dung Galbi: This mouth-watering dish combines grilled pork ribs with cheese for a flavour explosion.
• Grilled Octopus with Cheese Fondue: For those feeling adventurous, this dish offers a unique combination of spicy stir-fried octopus dipped in a cheesy fondue.

Why Cheese and Korean BBQ Are a Perfect Match

The success of cheese in Korean BBQ can be attributed to several factors. Firstly, Koreans have a penchant for spicy foods, especially during stressful times. The creamy texture and mild flavour of cheeses like mozzarella and American-style processed cheddar help to counteract the spice, providing a soothing and indulgent dining experience. Secondly, the umami flavours of grilled meats and the savoury goodness of cheese create a flavour profile that is simply irresistible. The fat and protein in cheese also help to dilute the spiciness of capsaicin, making it a perfect pairing.

Korean cheese in spicy food

Cheese has become a staple in Korean cuisine, with American cheese being the most commonly used variety. This is largely due to the historical presence of the US military in South Korea, which introduced processed cheese to the country. The inclusion of cheese in Korean dishes, particularly spicy ones, has become increasingly popular, with many restaurants incorporating it into their menus.

History of Cheese in Korea

The incorporation of cheese into Korean cuisine can be traced back to the country's civil war in the 1950s when the US military introduced processed cheese to the local population. This marked the beginning of a growing appreciation for cheese in Korea, which has since become a prominent ingredient in many dishes.

Cheese and Spicy Food in Korea

Koreans have a well-known affinity for spicy food, often turning to it during stressful times or national crises. Cheese has become an integral part of this spicy cuisine, as it helps to balance and dilute the intensity of the spices. The milk fat and protein in cheese are known to counteract the spiciness of capsaicin, making it a perfect pairing for spicy Korean dishes.

Types of Cheese Used in Korea

American-style processed cheddar is the most commonly used variety of cheese in Korea, introduced by the US military. However, other types of cheese, such as mozzarella, have also gained popularity. Mozzarella, in particular, is often used in dishes like kimchi and spicy stewed pork ribs, providing a creamy texture and a mild flavour that complements the spice.

Korean Dishes with Cheese and Spicy Food

The combination of cheese and spicy food in Korea has led to the creation of unique and indulgent dishes. One notable example is the Army Base Stew or Budae Jjigae, which includes ingredients like kimchi, onions, red chilli paste, and cheese. Another popular dish is Korean Corn Cheese, which is served as a side dish or an appetizer with tortilla chips or toasted bread. This dish combines sweet corn, mayonnaise, mozzarella, and green onions, creating a perfect balance of sweet, salty, creamy, and gooey flavours.

The Impact of Cheese on the Korean Market

The growing popularity of cheese in Korea has had a significant impact on the country's retail cheese market, making it one of the fastest-growing in the world. Korea is now the fifth-largest importer of American dairy products, and its consumption of cheese has even influenced global dairy markets, affecting dairy prices in the US.

Korean cheese in fast food

The popularity of cheese in Korean fast food can be attributed to several factors, including foreign influence, particularly from the US military presence during and after the Korean War, and the complementarity of cheese with spicy Korean dishes. Processed American cheese, introduced during the war, has remained a staple in Korean cuisine due to its accessibility and ability to temper spice. The mild taste and melting properties of American cheese also make it a popular choice for Korean dishes, as it does not overpower other flavours and adds a creamy texture.

The influence of American cheese in Korea can be seen in dishes such as Budae Jjigae, or "Army Base Stew," which includes processed cheese along with other American surplus foods like hot dogs and Spam. Additionally, the rise of social media and food-focused television shows, like the hit series "Tasty Road," has contributed to the spread of cheese-focused dishes in Korea.

Korean fast-food brands have also embraced cheese as a key ingredient. For example, South Korean instant noodle manufacturer Samyang Food launched a Carbo version of its popular spicy chicken ramen with added carbonara flavouring, as well as a Quatro variety that blends spicy sauce with creamy cheese powder. Local porridge chain Bonjuk introduced bulgogi and mushroom porridge topped with mozzarella cheese, enhancing the smoothness and creaminess of the traditional Korean dish.

The incorporation of cheese in Korean fast food extends beyond traditional Western cheese-centric dishes like pizza and grilled cheese sandwiches. Instead, Korean brands have innovatively incorporated cheese into a variety of dishes, including instant noodles, steamed buns, and even porridge, showcasing the versatility and appeal of cheese in Korean cuisine.

Korean cheese in traditional food

Cheese hasn't always been a part of Korean cuisine. In fact, it was introduced to the country during the Korean War (1950-1953) by the US army, who would hand out American food such as Spam, hot dogs, chocolate, and slices of cheese to locals. This gave rise to the now-famous Korean dish, budae jjigae, or army stew, which includes instant noodles cooked in spicy broth with any combination of Spam, sausage, tteok (rice cake), and garnished with a sheet of seaweed and a slice of processed cheese.

The popularity of cheese in Korea is also attributed to the influence of foreign countries like the US and Japan. In the 1970s, local dairy companies in Korea started marketing cheese as a healthy source of protein and calcium for school children. This, along with the presence of American troops in the country, contributed to the growing consumption of cheese in Korea.

Today, cheese is commonly used in Korean dishes, both traditional and modern. One popular dish is Hamjibak Cheese Grilled Ribs, which originated in Seoul. This dish combines spicy braised pork ribs with melted cheese to help subdue the spice. Another well-known dish is Army Base Stew, which includes ramen, spam, hot dogs, cheese, kimchi, green onions, and rice cakes.

In addition to these fusion dishes, cheese is also used in more traditional Korean foods such as kimchi stews and kimbap (seaweed rolls). Fish cakes, fried seaweed rolls, and Korean corn dogs are also often dipped in cheese or served with a side of melted mozzarella.

Mozzarella is one of the most commonly used cheeses in Korean cuisine, valued for its mild taste and melting properties. However, other types of cheese, such as American cheese and cream cheese, are also commonly used, especially in street food and fast-casual restaurants. The popularity of cheese in Korea has led to the country becoming the fifth-largest importer of American dairy products, influencing global dairy markets.

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