In the Korean context of speaking, eating, and going on about your day, there are far more telling methods by which to express oneself. It is a kind of passion, a kind of detail in the speech and onomatopoeic sounds that few languages can own up to.
In this particular case, the word umami is a Japanese term which so perfectly describes the Korean word 구수한 맛 (ghoo-soo-hahn-maht). This fifth flavor profile is far more complex than the rest of them. It isn’t fully one thing or another, and yet it isn’t merely salty, either. It is an amalgamation of salty with a tinge of smokey, perhaps slightly fishy, and definitely a large quantity of glutamate flavors. Think miso broth, dashi stock, umma’s old dwen-jang-jjee-gae, fermented nutty loaves of bread, creamy cod roe.Read More