Korean · IV The Method
Tare: Concentrated Seasoning in Korean-American Cooking
I
Origin
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II
Description
Chang's use of tare across multiple preparations demonstrates the separation principle at its most useful: a highly concentrated, flavour-dense liquid that is added in small quantities to neutrally seasoned preparations at service. The ssamjang (Korean fermented chilli-soybean paste mix) as a table condiment, the gochujang tare for his bo ssam, and the soy-mirin ramen tare are all expressions of the same principle.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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