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Dergiler / İktisadi ve İdari Yaklaşımlar Dergisi / 2025 / Cilt: 7 Sayı: 2

Kimchi’den Gochujang’a: Kore Fermente Yiyeceklerinin Gastronomik Değeri

From Kimchi to Gochujang: The Gastronomic Value of Korean Fermented Foods

Seda Oyan

Sayfa
111–121
Yayın Tarihi
2025-12-31
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Özet

Bu çalışma, Kore mutfağında yer alan geleneksel fermente yiyeceklerin tarihsel, kültürel ve gastronomik değerini kapsamlı biçimde incelemektedir. Kimchi, Doenjang, Ganjang ve Gochujang gibi temel fermente ürünler, üretim süreçleri, bölgesel çeşitlilikleri ve kültürel anlamları üzerinden değerlendirilmiştir. Araştırma, nitel bir yaklaşımla yürütülmüş betimsel bir literatür taramasına dayanmaktadır. Mevcut akademik çalışmalar ve UNESCO raporları ışığında yapılan analizlerde, fermente yiyeceklerin yalnızca besin maddesi olmanın ötesinde, yerel kimliğin, toplumsal belleğin ve sürdürülebilir gastronomi anlayışının önemli taşıyıcıları olduğu ortaya konmuştur. Bulgular, Kore’deki geleneksel üretim yöntemlerinin kültürel mirasın korunmasına katkı sağladığını ve modern gastronomi içinde yenilikçi bir sürdürülebilirlik modeli sunduğunu göstermektedir. Çalışma, Kore fermente ürünlerinin hem kültürel sürdürülebilirlik hem de gastronomik turizm açısından taşıdığı potansiyeli vurgulamakta; gelecekte yapılacak araştırmalar için kavramsal bir temel sunmaktadır.

Abstract

This study provides a comprehensive examination of the historical, cultural, and gastronomic value of traditional fermented foods in Korean cuisine. Core fermented products such as Kimchi, Doenjang, Ganjang, and Gochujang are analyzed in terms of their production processes, regional diversity, and cultural meanings. The research is based on a qualitative and descriptive literature review, supported by academic sources and UNESCO reports. Findings reveal that these fermented foods are not merely nutritional items but key carriers of local identity, collective memory, and sustainable gastronomy. The study demonstrates that traditional fermentation practices contribute to the preservation of cultural heritage while offering an innovative model of sustainability within modern gastronomy. Overall, this research highlights the potential of Korean fermented foods in promoting cultural sustainability and gastronomic tourism, providing a conceptual foundation for future studies.

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Bu Makaleye Atıf Yap

Oyan, S. (2025). Kimchi’den Gochujang’a: Kore Fermente Yiyeceklerinin Gastronomik Değeri. İktisadi ve İdari Yaklaşımlar Dergisi, Cilt: 7 Sayı: 2, 111–121. https://doi.org/10.47138/jeaa.1721223

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