What are major technical differences between the Indian and the Korean Food?

1. Core Cooking Technique
Indian food: Uses tadka/tempering, slow cooking, pressure cooking, and simmering to build layered flavours.
Korean food: Relies on fermentation, grilling, pan-frying, and quick stir-frying for sharp, clean flavours.

2. Use of Spices vs Pastes
Indian cuisine: Heavy use of dry and whole spices (cumin, coriander, turmeric, garam masala) added at different stages.
Korean cuisine: Uses fermented pastes and sauces like gochujang, doenjang, and ganjang as flavour bases.

3. Fermentation
Indian food: Limited fermentation (idli, dosa, curd).
Korean food: Extensive fermentation is central (kimchi, soybean paste, fermented radish), adding umami and probiotics.

4. Fat & Oil Usage
Indian food: Uses ghee, mustard oil, coconut oil, or vegetable oils depending on region.
Korean food: Uses sesame oil sparingly, focusing more on flavour than richness.

5. Protein Handling
Indian cuisine: Proteins are often marinated in spices and cooked in gravies.
Korean cuisine: Proteins are marinated lightly and grilled or pan-seared, often eaten with dipping sauces.

6. Heat & Spice Profile
Indian food: Spicy due to multiple spices, not just chilli.
Korean food: Heat mainly comes from gochugaru (red chilli flakes) and fermented chilli paste.

7. Meal Structure
Indian meals: Main dish with roti/rice and sides.
Korean meals: Multiple banchan (side dishes) served together, emphasizing balance.

8. Texture Focus
Indian food: Emphasizes rich, saucy textures.
Korean food: Focuses on contrast—crunchy, chewy, fermented, and fresh in one meal.

9. Dairy Usage
Indian cuisine: Heavy use of milk, curd, paneer, butter, ghee.
Korean cuisine: Minimal dairy; traditional dishes rarely include milk-based products.

10. Preservation Philosophy
Indian food: Preservation through spices, drying, and pickling in oil.
Korean food: Preservation through salt-based fermentation for long winters.