A Food Fad In South Korea Is Becoming The Latest Craze Among Foodies Where Combining Salt And Sugar Is Done To Create A Whole New Level Of Delicious
Food makers in South Korea are combining salt into their traditionally sweet products and sugar into savory ones to create a different take on food that has started to become a food fad in the country since last year.
Korea JoongAng Daily reported on Thursday that when Haitai's honey-butter potato chips was created in 2014, the trend of combining savory and sweet was followed by other food makers as well, with Jjawang, an instant noodle from Nongshim with black bean sauce, being added a sweet flavor to its salty sauce.
"There is some sweetness that comes out when you stir-fry vegetables like onions," said a representative of Nongshim. "Since taste is subjective we cannot say the product is sweeter than others, but can only say that it is like the taste of ganjjajang."
Another innovation that follows the latest food fad is Orion's potato chip brand Oh Gamja where they have recently added honey and milk flavors to. McDonalds in South Korea has also joined the trend in March with their honey-butter seasoned French fries.
Even makers of South Korea's popular alcoholic drink soju have added sweet and fruity flavors to their classic spirits.
"Some Japanese people spread salt over watermelon, and people in Jeolla put sugar in kongguksu [cold soy milk soup with noodles] to bring out a synergy between the two tastes," noted cook and owner of Seoul's Ssalgagye restaurant Hong Shin Ae. "When the balance of sugar and salt is just right, the taste can be further upgraded."
According to an article by io9 on Oct. 1, 2013, combining salt and sugar gives out a delicious taste thanks to the layering effect of two delicious flavors.
"We like sweet because it signals calories, or energy, to us," explained Barb Stuckey, a professional food developer and author of TASTE: Surprising Stories and Science About Why Food Tastes Good. "And we like salt because we need it for normal bodily function. We have no sodium storage system, as we do with other minerals, so Mother Nature's solution is a built-in craving for it."
"The combination for these two positive biological responses is VERY pleasurable," Stuckey added. "To use an analogy, it's akin to hearing beautiful music while sniffing rose petals: two positive sensory stimuli."
