Korean cooking techniques often emphasize the use of fresh ingredients and bold flavors. Common methods include stir-frying, steaming, and fermenting. For instance, kimchi, a staple in Korean cuisine, is made through fermentation, which enhances its flavor and nutritional value. Another popular technique is grilling, especially for dishes like bulgogi and galbi. These methods not only bring out the natural flavors of the ingredients but also create a unique smoky taste. Additionally, simmering is frequently used in soups and stews, such as kimchi jjigae, to develop rich, complex flavors.