Find out about the most pre-owned Korean cooking ingredients!

Today I’m sharing 30 vital Korean cooking active ingredients.

This type of article isn’t as attractive as some other dishes I share here, however, I thought it would be terrific to share my list to improve your Korean cooking understanding and help you upgrade your kitchen if essential.

30 Essential Korean Cooking Ingredients

Important Ingredients — Dried

Korean chili powder/Hot pepper flakes (Gochugaru: 고추가루)— The majority of Korean spiciness originates from this magic powder called Gochugaru. It is essentially made with dried Korean red chilies. It primarily comes in two various formats– great and coarse. Great chili powder is mainly utilized when making Gochujang and coarse chili powder covers the rest of Korean cooking requirements. I just have coarse chili powder in my kitchen.( I actually keep it in an air tight glass container and in the refrigerator.)It can get mouldy if you do not store it well(e.g. saving it at space temperature level). If your Korean chili powder starts hardening, you can use the food mill to separate it again. Just a couple of seconds of pulse will fix it. Read more about Korean chili powder from my other post. Roasted sesame seeds(Bokken chamggae: 볶은 참깨)– Roasted sesame seeds are typically used in a meal as a garnish. It includes a nutty warm flavour and great crispy texture to the dish. Usually it is used in Korean veggie side meals(Namul, 나물)and also in dipping sauces. I utilize both Korean(left)and Japanese(right )brand depending on the sesame seeds colour I require at the time

. Ground black pepper (Huchu: 후추)— Ground black pepper is typically utilized when marinading BBQ meat. It assists get rid of the unique meat smell. I likewise like shaking this in to my Korean rice cake soup(Ddeok Guk, 떡국 ). It adds a good scent and moderate spice kick to this dull soup. I simply buy a bottle of whole black pepper(non-Korean)brand name and ground it as I need it. For those of you who wish to attempt Korean brand black pepper, the

above photo on the right is among them. Most likely the most popular one. Salt(Sogum: 소금 )– Salt is necessary in any kind of cooking however I believed I would show what I utilize. For my general cooking needs, I’ve been using the above Guun Sogum (구운소금: Roasted solar salt) for a few years. I truly like this salt. I would consider it as a mild salt. The particles are really great and it’s not too salted or bitter or sour. It’s also Kosher accredited.

According to the producer, “Korean Solar Salt is created by evaporation of sea water by wind and the sun. Due to the fact that it consists of numerous healthy minerals, it is not too salted or sour so draws out the natural taste of the dish. This salt is produced at “The Jewel of Shinan Island”, which is classified as an UNESCO Biosphere Reserve area so its natural quality is supposedly better than any others.

When I make Kimchi or other pickled Korean meals, I use< a href=" http://www.wisegeek.com/what-is-rock-salt.htm"rel="noopener"target ="_ blank"> rock salt( non-Korean brand ). I was initially introduced to this rock salt by my Brazilian pal. She used it when she makes Brazilian design steaks, which were marvelous. When I had some remaining rock salt after making these steaks, I attempted them in some Kimchi and cucumber salad dishes and it worked fantastic. Basically when you make Kimchi or other pickled dishes, you need to use coarse salt rather than great salt. I found that this rock salt is slightly bigger than the normal Korean salt that are utilized in Kimchi. However I think this rock salt is more flexible for my general cooking needs which’s why I’m using it. Examine Korean salt for Kimchi(or pickle) if you’re searching for a Korean branded coarse salt(굵은 소금)

. Sugar (Sultang: 설탕)— My spouse thinks Koreans use sugar a lot in their main courses. Do you believe so too? I didn’t understand that up until he pointed it out a long time earlier. In my defence, Koreans utilize sauces that are too strong by themselves (soy sauce– salty, gochujang– hot etc), so you require to balance it by adding something sweet (e.g. sugar) in the cooking. Well, that’s my theory anyway.

Typically, there are three various kinds of sugar– white sugar, yellow sugar and dark brown sugar in Korea. Some Koreans prefer utilizing liquid kinds of sugar (e.g. rice syrup or corn syrup or oligosaccharides)instead of powder types of sugar. When I use powder kinds of sugar, I utilize raw sugar 95%of the time as it’s the least processed. I just utilize white sugar (e.g. in a radish pickle) and dark brown sugar (e.g. in marinading a soy based BARBEQUE meat) when the colour of the food is very important (e.g. for food photography or celebration food)

Essential Components– Liquid

Soy sauce (Ganjang: 간장)— There are a couple of various kinds of soy sauce offered in Korea. Each of those have a different name based upon the components used and/or the method of developing. I will cover that in more detail in a separate post some other time as it can be lengthy.

For my daily cooking needs (e.g. stir fry, braising etc), I utilize 100% naturally brewed soy sauce– Kikoman brand. If you’re aiming to buy a Korean brand name of this kind, Yangjo Ganjang(양조간장)is the name you must be searching for. For soup and stew, I use soy sauce that’s made for soup. It’s saltier than other kinds of soy sauce but the colour is lighter. It can be likewise be utilized as an option to salt and it includes deeper umami. Rice wine/cooking red wine (Mirim: 미림)— I utilize rice red wine especially when marinading meat for a BBQ. It gets rid of the meat odor and it’s also understood to add a somewhat sweet note to the main meal. Japanese Mirin(미린)does the same task. You can learn more about cooking

white wine from my other post. Korean fish sauce (Aecjeot: 액젓)– Korean fish sauce is usually used in varieties of Kimchi to accelerate the fermentation process. In some events, it is likewise used in Korean side dishes and soup/stew. There are 2 main ranges of Korean fish sauce– anchovy sauce (Mulchi Aecjeot) and sand lance sauce (Kkanari Aecjeot). I’ve just utilized anchovy sauce up until now. Some people also commented on this post that it can not be replaced with Thai/Vietnamese fish sauce. Korean malt syrup/rice syrup/corn syrup (Mulyeot: 물엿)— These are a liquid type of sweetener. Koreans utilize it a lot to offer food a sweet flavour but also to give a glossy look. I used to use it a lot when I was residing in Korea, however I do not use it any longer as I believe it’s not a healthy ingredient. If I wish to give a sweet flavour and glossy appearance, I utilize honey or 100% pure maple syrup depending upon the dish instead.

Sesame oil (Chamgireum: 참기름)— Sesame oil is widely utilized in numerous Korean side dishes, rice meals, Korean BBQ and in dipping sauce as a finishing touch ingredient. It includes a nutty scent and savoury flavour. I usually use Korean

brand name sesame oil however I understand some individuals swear by Kadoya brand name. Wild sesame oil(aka Perilla oil– Dulgireum: 들기름)– Wild sesame oil is also utilized in some Korean vegetable side dishes. While sesame oil is from sesame seeds, wild sesame oil is from wild sesame seeds(likewise understood as perilla seeds ). Wild sesame oil is known for its extremely healthy active ingredients but it has a lot much shorter life span (under 6 months) than sesame oil (6 months to 2 years).

Vital Active Ingredients — Paste

Korean chili paste/Hot pepper paste (Gochujang: 고추장)— Does it need even more explanation? Gochujang is most likely the most famous Korean dressing. It goes in side dishes, soup & stew, main meals, marinade and so on. It is made from fine Korean chili powder, glutinous rice, fermented soybeans

and salt. While it’s spicy, it likewise has a very subtle sweet note. Nowadays, there are numerous versions of gochujang(ie. additional spicy gochujang, less spicy gochujang and beef seasoned gochujang etc ), nevertheless my dishes are based on the standard version of gochujang. You can learn more about gochujang from my other post. Soybean paste(Doenjang: 된장)–< a href="http://amzn.to/1LAbWB3"rel="nofollow noopener "target= "_ blank" > Korean soybean paste is often compared with Japanese miso paste. It is made with fermented soybeans over an amount of time. It has natural pungent odor and flavour. It is generally used in soup & & stew however it can likewise be utilized as a sauce when making side meals.

As with gochujang, there are numerous variations of soybean paste available (e.g. — Korean spicy dipping sauce is most commonly accompanied with grilled Korean BARBEQUE. It can be easily made in the house using soybean paste, chili paste, garlic, onion, sesame oil and so on. Have a look at my fancier variation of this dipping sauce dish if you

want to make it from scratch. As with chili paste(Gochujang) and soybean paste (Doenjang), there are numerous variations of spicy dipping sauce available. You can learn more about spicy dipping sauce from my other post. Korean black bean paste sauce( Chunjang: 춘장)– Korean black bean paste sauce is mainly used when making Jajangmyeon or Jajangbap. While there are powder versions offered, I prefer utilizing the paste variation as it’s more delicious and has deeper umami.

In the majority of cases, this black bean paste sauce needs more cooking prior to it can be used as it has a bitter taste on its own. If you follow my Jajangmyeon recipe, the direction is included there

. Essential Active Ingredients– Grains and Noodles

Brief grain white rice (Ssal: 쌀)— Brief grain white rice is a normal Korean rice species. When cooked, the rice grains stays with each other. It has a somewhat shiny appearance and somewhat sweet taste. Japanese sushi rice Is likewise brief grain rice

and this can be usedUtilized At present, I’m using Australian brand medium grain white rice simply due to the fact that this is a less expensive alternative to Korean rice or Japanese rice. I find this rather inferior to Korean or Japanese rice. You may likewise desire to read my other post,

how to prepare perfect Korean steamed rice. Sweet potato noodles/ Korean glass noodles (Dangmyeon: 당면)– Sweet potato noodles are clear dried noodles made with sweet potato starch. They are most commonly used in Korean combined noodles and vegetables(Japchae). The noodles can be found in large dried bundles and they are difficult to separate. Nevertheless, there is also a pre-cut variation that are actually easy to utilize too.

So keep an eye out for those if you can. To cook, you soak them in warm water for a number of minutes or boil depending on the recipe. They are similar to cellophane noodles but have a firmer and more resilient texture.

Vital Components– Vegetables

Napa cabbage/ Chinese cabbage/ Wombok (Baechu: 배추)— Napa cabbage is most typically utilized when making Kimchi, which implies it is a REALLY important active ingredient. Napa cabbage is likewise utilized in a sautéed side meal, in napa cabbage soup(Baechuguk)and it can also be utilized as a wrap (Ssam, 쌈). Perilla leaves(Gganip: 깻잎)– Perilla leaves are used in a pickled side dish, in stir fry and as a wrap. They are part of the mint family and have a strong fragrance. They are similar to Japanese shiso, but they are known to have a different

flavour and shape. Garlic(Manul: 마늘)— Unless it’s a dessert meal or plain steamed rice, you must anticipate to include some garlic in practically every Korean dish– soup, stew, side dishes, primary dishes. I generally buy a glass bottle of minced garlic (250g) from a Korean supermarket and it normally lasts me about 2 to 3 months.

Ginger (Saenggang: 생강)— Ginger is likewise another vegetable commonly utilized along side garlic. (Though it’s less often utilized than garlic). Ginger is normally utilized in marinade sauce, in Kimchi or in some Korean Kimchi, also as a primary component in pancakes and how to keep green onions for a very long time too. (I imply like 5 to 6 weeks! & & No planting is included!)]

Korean radish/Daikon radish/White radish (Mu: 무)— Korean radish is used when making How to pick a fresh and delicious white radish. Important Components– From the sea Sea kelp(Dashima: 다시마 )– Sea kelp (also called Kombu) is primarily utilized when making stock ( Korean design dashi ). You purchase dried sea kelp and soak it in a bowl of water for 1 hour(or more)to use. In this case, you’re generally utilizing the water that’s been sitting with the sea kelp not the sea kelp itself.

You can likewise utilize sea kelp when making deep fried sea kelp side dish. Sea mustard (Miyeok: 미역 )– Sea mustard(likewise called Wakame)is primarily used in Korean seaweed soup (aka Korean birthday soup). You buy dried seaweed and soak it in a bowl of water for 10-15 mins then it will swell and is prepared for usage. You can also buy fresh sea mustard (Mul miyeok, 물미역) in Korea and this is typically used when making side dishes.

Dried anchovy (Marun Myeolchi: 마른 멸치)— Large dried anchovy is used when making stock (stir fried Korean side meal es. Seaweed(Gim: 김)– Non-seasoned seaweed is most typically used when making Kimbap (김밥, Korean rice rolls) or as a garnish in rice cake soup. Skilled seaweed is used as a side meal. Slightly salty and sesame oil brushed seaweed is particularly popular with kids. It can likewise be utilized as a garnish on stir fried rice. Some people utilize it as a drink treat (with beer).

Korean fish cakes (Eomuk: 어묵)— Korean fish cakes are commonly used in my dishes. Check out more about Korean fish cakes from my other post.

Vital Ingredients– Meat

Korean pork belly (Samgyeopsal: 삼겹살)— Koreans love Bulgogi(Korean marinaded BARBEQUE beef, 불고기), Miyeok-guk (Korean seaweed soup, 미역국) and Japchae (Korean glass noodles, 잡채).