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THE CONCEPT OF YIN and yang is familiar to almost anyone with a passing knowledge of Asian cultures. While many might immediately associate this concept with Chinese society, it is deeply ingrained within Korean culture, as well, and guides the principles of how to create a traditional Korean dish and meal.
“YIN” IS ASSOCIATED with cooling, fresh foods, such as green vegetables and light dairy products (milk, yogurt, light cheeses). “Yang” is associated with warming, spicy foods, such as meat, chilis, and heavier dairy products. Yin food refreshes and relaxes the body, while yang food invigorates and makes the body strong. There are also “neutral” foods, as well, used to bring the yin and yang into balance. These foods provide stability and are relatively mild in taste, such as cereal grains and rice.
Cooking methods are also considered under the umbrella of “yin” or “yang.” Grilling and frying, for example, are considered very “yang” ways of cooking, while poaching and steaming are typical “yin” in preparation. Foods that are left raw or fermented are also considered yin.
The idea is to create a meal that brings yin and yang into balance, with neutral foods to bind everything together. Thus, you have grilled meat, such as bulgogi (see Chapter 4 for a recipe) with some vegetable banchan (Chapter 5), fermented kimchi (Chapter 6), and rice. This balance in the meal is important in maintaining balance and health in the body, as Koreans believe, and thus eating becomes not only an act of sustenance but also an act of health and well-being.
