When guests walk into a Korean restaurant, they’re greeted by the aroma of barbecue, steaming bowls of soup, and tables covered in banchan. But what most don’t see is the hustle happening behind the kitchen doors.
Every day the chefs behind the closed doors of the kitchen bring together the tradition, timing and teamwork to create flavours that define authentic Korean fine dining.
This is a glimpse into a day inside the kitchen, from slow-simmered stews to the energy of busy hours, and the rhythm that keeps everything moving.
The everyday staples – soups with soul
At the heart of every Korean restaurant are the dishes that never leave the menu. Two that you’ll always find bubbling away are doenjang-jjigae (soybean paste stew) and kimchi-jjigae (kimchi stew).
Doenjang-jjigae is earthy and savoury, made from fermented soybean paste, tofu, and vegetables. It’s a dish that Koreans consider part of daily life – something that warms the body and comforts the soul. Kimchi-jjigae, on the other hand, is bold and fiery, simmered with aged kimchi, pork belly, and just the right amount of spice. Both are simple, wholesome, and packed with flavour, making them go-to orders for anyone craving a taste of home.
These soups are more than just menu items; they’re a reflection of Korean culinary culture – the kind of dishes families have cooked for generations, now shared with diners around the world.
The Slow Art of Galbijjim
Not every dish can be prepared quickly, and that’s what makes Galbijjim so special. This braised short rib stew is often seen as a celebration dish, reserved for big occasions.
The process begins with marination, where beef short ribs soak in a rich blend of soy sauce, garlic, sugar, sesame oil, and vegetables. After that, the meat is slow-cooked until tender enough to fall off the bone. It’s a dish that takes hours to prepare, demanding patience and care.
When Galbijjim finally reaches the table, diners can taste the effort that went into it – rich, savoury, and deeply satisfying. In a world that often values speed, Galbijjim is a reminder that some flavours can only be achieved with time.
Busy Hours – A Rhythm of Their Own
Step into the kitchen during peak hours, and you’ll find organised chaos. Orders come in rapidly, the dining room fills up, and the heat rises both from the grills and the pace of service.
To manage this, the team relies on communication and organisation. Every cook knows their role: one handles the soups, another the barbecue meats, and someone else ensures the banchan are always fresh. Timing is everything. If even one dish is delayed, it can disrupt the flow.
Despite the pressure, the energy is electric. The kitchen thrives on teamwork, ensuring each guest gets the same level of care and flavour, whether it’s the first order of the night or the last.
Banchan – Small plates, Big meaning
One of the defining features of a Korean restaurant is the spread of banchan, the little side dishes that accompany every meal. These can include kimchi, seasoned spinach, stir-fried anchovies, marinated bean sprouts, and more.
For diners, banchan is a delightful variety to pick and choose from. But for the kitchen, it’s one of the most labour-intensive tasks. Each side dish must be prepared in advance, replenished frequently, and balanced in flavour.
Banchan showcases the generosity of Korean cuisine. It’s not just about the main dish, but about offering a complete experience of textures and flavours.
The Culture of Teamwork
Behind the kitchen doors, teamwork isn’t just helpful – it’s essential. From the head chef to the line cooks and assistants, everyone plays a vital role. A Korean kitchen runs like an orchestra: each person knows when to move fast, when to slow down, and how to support one another.
This collaboration ensures that guests receive consistent flavours, beautiful presentation, and quick service, no matter how busy it gets.
Balancing Tradition and Modern Service
Running a Korean restaurant today is about finding balance. Guests expect authentic flavours but also efficient service. Some dishes, like Galbijjim, remain deeply rooted in traditional slow cooking. Others are adapted to meet the pace of a modern dining experience.
For the chefs, every dish is more than food – it’s a way to share Korean culture with the world. And while the kitchen may be hectic, the goal is always the same: to create meals that leave a lasting impression.
A Day in Rhythm
Every day in the kitchen follows a rhythm. The morning starts with prepping ingredients, from chopping vegetables to marinating meats. Soups are simmered, banchan is plated, and the grills are fired up. Lunch service brings the first wave of energy, followed by an afternoon reset before dinner. When the last dish is served and the kitchen finally winds down, there’s a sense of pride. Tired hands may rest, but the satisfaction of having created memorable meals keeps the passion alive.
More than Food – A Cultural Experience
Inside a Korean kitchen, food is more than sustenance. It’s an expression of history, culture, and community. Whether it’s a comforting bowl of kimchi-jjigae, a celebratory serving of Galbijjim, or the generous variety of banchan, each dish tells a story.
And for the team behind the scenes, every day is a chance to keep that story alive through flavour, teamwork, and the joy of sharing Korean cuisine with every guest.
