Unique Korean Flavor Descriptors: '고소한 맛 (Gosohan)' and '떫은 맛 (Tteolbeun)'

The idiosyncrasies of taste perception and description are deeply intertwined with our cultural and linguistic nuances. This becomes particularly evident when different languages encapsulate flavors in unique ways. For example, the Korean flavor descriptors '고소한 맛' (Gosohan) and '떫은 맛' (Tteolbeun) do not have direct translations in English, making them intriguing culinary concepts.

Gosohan (고소한)

Gosohan taste: roasted sesame, peanut, roasted squid or octopus, milk, potato snack(chips), fried tofu

Gosohan is a taste commonly associated with foods like peanuts, roasted squid or octopus, milk, and potato snacks. In the English language, it is often translated to "savory" or "umami", yet these translations may not entirely encompass the nuances of Gosohan. "Savory" as a term is used to describe foods that aren't sweet but still appetizing, commonly found in protein-laden foods like meats and cheeses.

Interestingly, the term Gosohan is also employed in colloquial Korean language to describe a sense of satisfaction when justice is served, like when a wrongdoer gets punished. The expression, '그렇게 잘난 척하더니 고소하다', implies satisfaction in seeing someone who has been acting superior facing an unfavorable outcome.

The term "umami", borrowed from Japanese, describes a rich and deeply satisfying taste generally found in foods high in glutamate such as broths and cooked meats. Umami is also a distinctive flavor in fermented and aged foods like soy sauce, cheese, and mushrooms. Yet, within the context of Gosohan, the term "creamy" might be more apt. This English descriptor denotes foods with a smooth, rich taste and texture, similar to dairy products, particularly milk and cream. The creamy flavor embodies the rich, smooth, and somewhat fatty essence of Gosohan.

Recently, the 'gosohan' taste, often attributed to foods like mayonnaise or sesame oil, is sometimes referred to as the taste of fat. This taste sensation occurs when fatty acids react with a receptor called CD36, a discovery announced in the January 2012 online edition of 'Lipid Research' by researchers from Deakin University in Australia and the University of Washington in the United States. However, considering that we describe the taste of overcooked rice or baked laver without oil as 'gosohan', it's not always appropriate to simply label this flavor as the taste of fat. These examples illustrate the complexity and nuance of what is encapsulated in this particular flavor descriptor.

Tteolbeun (떫은)

Tteolbeun taste : unripped persimmons, green tea,  certain types of wine

Tteolbeun is a taste descriptor commonly associated with unripened persimmons, green tea, and certain types of wine. This term describes a sensory experience more than a taste, similar to the English term "astringent". Unlike primary tastes like sweetness or sourness, astringency is a sensory phenomenon experienced upon consuming certain foods or beverages. This sensation is characterized by a dry and puckering feel in the mouth, typically caused by tannins, compounds that induce a tightening effect by leading proteins and other organic molecules in your saliva and oral tissues to precipitate or aggregate.

In a linguistic context, Koreans use Tteolbeun to express displeasure or discontent, as in '왜 그렇게 떪은(Tteolbeun ) 표정이야?', meaning 'Why do you look displeased?'. Unlike the English term "astringent", which can have refreshing connotations, Tteolbeun is predominantly a negative sensory descriptor.

Despite its intense nature, astringency can add an element of complexity and balance to dishes when appropriately utilized, highlighting its appeal as an acquired taste.

* The insights rendered by OpenAI's ChatGPT 4.0 further illuminate the challenge of translating taste experiences across cultures