Learn more about the most used Korean cooking components!
Today I’m sharing 30 important Korean cooking ingredients.
This type of short article isn’t as attractive as some other recipes I share here, nonetheless, I believed it would be terrific to share my list to enhance your Korean cooking understanding and assist you upgrade your pantry if essential.
30 Essential Korean Cooking Active Ingredients
Essential Ingredients — Dried
Korean chili powder/Hot pepper flakes (Gochugaru: 고추가루)— Most Korean spiciness comes from this magic powder called Gochugaru. It is basically made with dried Korean red chilies. It primarily is available in two different formats– fine and coarse. Fine chili powder is mainly used 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 fridge.)It can get mouldy if you don’t store it well(e.g. storing it at room temperature level). If your Korean chili powder begins hardening, you can utilize the food processor to separate it again. Simply a few seconds of pulse will fix it. Learn 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 adds a nutty warm flavour and good crunchy texture to the meal. Normally it is utilized in Korean veggie side meals(Namul, 나물)and also in dipping sauces. I utilize both Korean(left)and Japanese(right )brand depending upon the sesame seeds colour I require at the time
. Ground black pepper (Huchu: 후추)— Ground black pepper is usually utilized when marinating BBQ meat. It assists get rid of the distinct meat smell. I also enjoy shaking this in to my Korean rice cake soup(Ddeok Guk, 떡국 ). It adds a great fragrance and mild spice kick to this bland soup. I just buy a bottle of entire black pepper(non-Korean)brand name and ground it as I require it. For those of you who desire to attempt Korean brand name black pepper, the
above picture on the right is one of them. Most likely the most popular one. Salt(Sogum: 소금 )– Salt is essential in any kind of cooking but I thought I would reveal what I utilize. For my general cooking requirements, 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 moderate salt. The particles are really great and it’s not too salty or bitter or sour. It’s likewise Kosher certified.
According to the producer, “Korean Solar Salt is created by evaporation of sea water by wind and the sun. Because it contains so lots of healthy minerals, it is not too salty or sour so highlights the natural taste of the meal. 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 much better than any others.
When I make Kimchi or other pickled Korean dishes, I use< a href=" http://www.wisegeek.com/what-is-rock-salt.htm"rel="noopener"target ="_ blank"> rock salt( non-Korean brand ). I was first presented to this rock salt by my Brazilian pal. She utilized it when she makes Brazilian style steaks, which were magnificent. When I had some remaining rock salt after making these steaks, I attempted them in some Kimchi and cucumber salad recipes and it worked great. Essentially when you make Kimchi or other pickled dishes, you require to utilize coarse salt instead of great salt. I found that this rock salt is somewhat larger than the typical Korean salt that are used in Kimchi. I believe this rock salt is more flexible for my general cooking needs and that’s why I’m using it. Check Korean salt for Kimchi(or pickle) if you’re searching for a Korean branded coarse salt(굵은 소금)
. Sugar (Sultang: 설탕)— My other half thinks Koreans use sugar a lot in their primary meals. Do you believe so too? I didn’t understand that till he pointed it out a long time back. In my defence, Koreans utilize sauces that are too strong on their own (soy sauce– salted, gochujang– spicy etc), so you need to stabilize it by including something sweet (e.g. sugar) in the cooking. Well, that’s my theory anyhow.
Normally, there are three various type 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 kinds of sugar. When I utilize powder forms of sugar, I use raw sugar 95%of the time as it’s the least processed. I just use white sugar (e.g. in a radish pickle) and dark brown sugar (e.g. in marinating a soy based BARBEQUE meat) when the colour of the food is necessary (e.g. for food photography or celebration food)
Vital Components– Liquid
Soy sauce (Ganjang: 간장)— There are a few different sort of soy sauce offered in Korea. Each of those have a various name based on the ingredients utilized and/or the approach of developing. I will cover that in more information in a different post some other time as it can be prolonged.
For my day to day cooking needs (e.g. stir fry, braising etc), I use 100% naturally brewed soy sauce– Kikoman brand. If you’re wanting to buy a Korean brand name of this kind, Yangjo Ganjang(양조간장)is the name you ought to be searching for. For soup and stew, I utilize soy sauce that’s made for soup. It’s saltier than other sort of soy sauce but the colour is lighter. It can be also be utilized as an option to salt and it includes deeper umami. Rice wine/cooking red wine (Mirim: 미림)— I utilize rice wine especially when marinating meat for a BBQ. It gets rid of the meat smell and it’s also known to include a somewhat sweet note to the primary meal. Japanese Mirin(미린)does the very same task. You can check out more about cooking
red wine from my other post. Korean fish sauce (Aecjeot: 액젓)– Korean fish sauce is normally utilized in ranges of Kimchi to accelerate the fermentation procedure. In some occasions, it is also used in Korean side dishes and soup/stew. There are 2 primary ranges of Korean fish sauce– anchovy sauce (Mulchi Aecjeot) and sand lance sauce (Kkanari Aecjeot). I have actually just utilized anchovy sauce up until now. Some people likewise 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 form of sweetener. Koreans utilize it a lot to provide food a sweet flavour but also to provide a shiny look. I used to utilize it a lot when I was living in Korea, but I do not use it anymore as I think it’s not a healthy active ingredient. If I desire to give a sweet flavour and glossy look, I utilize honey or 100% pure maple syrup depending upon the recipe rather.
Sesame oil (Chamgireum: 참기름)— Sesame oil is widely utilized in lots of Korean side dishes, rice meals, Korean BARBEQUE and in dipping sauce as an ending up touch component. It includes a nutty aroma and savoury flavour. I normally use Korean
brand name sesame oil but I know some people swear by Kadoya brand name. Wild sesame oil(aka Perilla oil– Dulgireum: 들기름)– Wild sesame oil is likewise used in some Korean veggie side meals. While sesame oil is from sesame seeds, wild sesame oil is from wild sesame seeds(also understood as perilla seeds ). Wild sesame oil is known for its extremely healthy ingredients but it has a lot much shorter life span (under 6 months) than sesame oil (6 months to 2 years).
Vital Components — Paste
Korean chili paste/Hot pepper paste (Gochujang: 고추장)— Does it need even more description? Gochujang is probably the most well-known Korean condiment. It goes in side meals, soup & stew, main dishes, marinade etc. It is made from great Korean chili powder, glutinous rice, fermented soybeans
and salt. While it’s spicy, it also has a really subtle sweet note. Nowadays, there are various variations of gochujang(ie. additional spicy gochujang, less hot gochujang and beef skilled gochujang etc ), however my recipes are based on the basic variation of gochujang. You can read 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 mainly used in soup & & stew but it can likewise be used as a sauce when making side meals.
As with gochujang, there are different versions of soybean paste offered (e.g. — Korean spicy dipping sauce is most frequently accompanied with grilled Korean BARBEQUE. It can be easily made at house using soybean paste, chili paste, garlic, onion, sesame oil and so on. Inspect out my fancier variation of this dipping sauce recipe if you
wish to make it from scratch. Similar to chili paste(Gochujang) and soybean paste (Doenjang), there are numerous versions of spicy dipping sauce offered. You can find out more about spicy dipping sauce from my other post. Korean black bean paste sauce( Chunjang: 춘장)– Korean black bean paste sauce is primarily used when making Jajangmyeon or Jajangbap. While there are powder variations available, I prefer using the paste variation as it’s tastier and has deeper umami.
This black bean paste sauce requires additional cooking before it can be used as it has a bitter taste on its own. If you follow my Jajangmyeon dish, the direction is consisted of there
. Important Components– Grains and Noodles
Brief grain white rice (Ssal: 쌀)— Brief grain white rice is a normal Korean rice types. As soon as cooked, the rice grains adheres to each other. It has a slightly shiny look and somewhat sweet taste. Japanese sushi rice is also short grain rice
and this can be utilized additionally. At present, I’m utilizing Australian brand name medium grain white rice just because this is a more affordable option to Korean rice or Japanese rice. I find this rather inferior to Korean or Japanese rice. You might also desire to read my other post,
how to prepare ideal 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 frequently utilized in Korean combined noodles and vegetables(Japchae). The noodles can be found in large dried bundles and they are hard to separate. There is also a pre-cut variation that are really easy to use as well.
Look out for those if you can. To cook, you soak them in warm water for several minutes or boil depending on the recipe. They are comparable to cellophane noodles however have a firmer and more resilient texture.
Important Components– Veggies
Napa cabbage/ Chinese cabbage/ Wombok (Baechu: 배추)— Napa cabbage is most commonly used when making Kimchi, which implies it is an EXTREMELY crucial active ingredient. Napa cabbage is likewise utilized in a sautéed side meal, in napa cabbage soup(Baechuguk)and it can likewise be used as a wrap (Ssam, 쌈). Perilla leaves(Gganip: 깻잎)– Perilla leaves are utilized in a pickled side meal, in stir fry and as a wrap. They become part of the mint family and have a strong fragrance. They are comparable to Japanese shiso, however they are known to have a various
flavour and shape. Garlic(Manul: 마늘)— Unless it’s a dessert meal or plain steamed rice, you must expect to add some garlic in almost every Korean meal– soup, stew, side meals, main dishes. I normally buy a glass bottle of minced garlic (250g) from a Korean supermarket and it usually lasts me about 2 to 3 months.
Ginger (Saenggang: 생강)— Ginger is also another veggie frequently used along side garlic. (Though it’s less often used than garlic). Ginger is usually used in marinade sauce, in Kimchi or in some Korean Kimchi, also as a main active ingredient in pancakes and how to keep green onions for a long time too. (I suggest 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 select a fresh and tasty white radish. Essential Ingredients– From the sea Sea kelp(Dashima: 다시마 )– Sea kelp (likewise called Kombu) is generally utilized when making stock ( Korean style dashi ). You purchase dried sea kelp and soak it in a bowl of water for 1 hour(or more)to utilize. In this case, you’re primarily utilizing the water that’s been sitting with the sea kelp not the sea kelp itself.
You can also utilize sea kelp when making deep fried sea kelp side dish. Sea mustard (Miyeok: 미역 )– Sea mustard(likewise referred to as Wakame)is mainly used in Korean seaweed soup (aka Korean birthday soup). You purchase dried seaweed and soak it in a bowl of water for 10-15 minutes then it will swell and is all set for use. You can likewise buy fresh sea mustard (Mul miyeok, 물미역) in Korea and this is typically used when making side dishes.
Dried anchovy (Marun Myeolchi: 마른 멸치)— Big dried anchovy is utilized when making stock (stir fried Korean side meal es. Seaweed(Gim: 김)– Non-seasoned seaweed is most frequently used when making Kimbap (김밥, Korean rice rolls) or as a garnish in rice cake soup. Skilled seaweed is used as a side dish. Somewhat salty and sesame oil brushed seaweed is especially popular with kids. It can likewise be used as a garnish on stir fried rice. Some people use it as a drink treat (with beer).
Korean fish cakes (Eomuk: 어묵)— Korean fish cakes are typically used in my dishes. Check out more about Korean fish cakes from my other post.
Necessary Components– Meat
Korean pork belly (Samgyeopsal: 삼겹살)— Koreans like Bulgogi(Korean marinated BBQ beef, 불고기), Miyeok-guk (Korean seaweed soup, 미역국) and Japchae (Korean glass noodles, 잡채).