If you notice a difference in taste when you prepare the dishes I’ve introduced (or will introduce) with locally sourced ingredients, over 80% of that difference likely comes from variations in the ingredients themselves. The remaining difference is likely due to factors like the quality of water, heat control, choice of cooking tools, and of course, your unique touch in the cooking process.
 |
| Meju (fermented soybean block) and Jangdokdae (traditional Korean fermentation jars) [Photo credit] Kim Jiho, Korea Tourism Organization |
Table of Contents
5. Kanari Fish Sauce (kkanari aekjeot)
6. Tuna Fish Sauce (chamchiaekjeot)
7. Anchovy Fish Sauce (myeolchiaekjeot)
8. Plum Extract (maesilcheong)
12. Cooking Rice Wine (mirim, matsul)
14. Corn Syrup, Oligosaccharide (mullyeot, olligodang)
[Seasoning Powders and Solid Ingredients]
18. Beef Seasoning Powder (sogogi dasida)
19. Seafood Seasoning Powder (haemul dasida)
20. Red Chili Powder (gochutgaru)
22. Minced Garlic (dajin maneul)
23. Peeled Garlic Cloves (kkan maneul)
28. Dried Shiitake Mushroom (mallin pyogobeoseot)
Major Korean and Asian Markets Worldwide
30. Cornstarch (oksusu jeonbun)
31. Glutinous Rice Flour (chapssalgaru)
32. Sweet Potato Starch (goguma jeonbun)
33. Ginger Powder (saenggang garu)
34. Korean Glass Noodles (dangmyeon)
Brands I Use - Not an Advertisement
The English name, the Korean name in Hangul, and the Korean pronunciation of each ingredient
[Fermented Sauces]
1. Soy Sauce (ganjang)
l Description: Made from fermented soybeans, soy sauce adds a salty and umami-rich flavor to dishes.
l Uses: Frequently used in soups, stews, braises, and stir-fried dishes.
l Popular Korean Brands: Sempio, Chung Jung One, Monggo Soy Sauce
l Availability: High
※ Availability refers to an estimate of the likelihood that a particular product is available for purchase in your area.
l Alternative Brands: Kikkoman (Japan), Pearl River Bridge (China)
l Substitute: Tamari soy sauce (gluten-free option)
There are several types of soy sauce in Korea. Here’s a brief overview of the main types commonly used.
Soy sauce, brewed soy sauce, and Jin soy sauce are generally used interchangeably. Guk soy sauce and Joseon soy sauce are also similar and can be used interchangeably. Therefore, it’s practical to classify soy sauces into three groups: Soy Sauce/Brewed Soy Sauce/Jin Soy Sauce, Guk Soy Sauce/Joseon Soy Sauce, and Seasoned Soy Sauce. For example, if a recipe calls for 2 tablespoons of Guk soy sauce, you can substitute it with 2 tablespoons of Joseon soy sauce.
[the types of soy sauce]
|
Type of Soy Sauce |
Description |
Common Uses |
|
Brewed Soy Sauce |
Made from fermented soybeans, wheat, and salt, with a long fermentation period and a naturally developed rich flavor. It has a smooth, umami taste and can be used in a wide range of dishes. |
Sashimi, sushi, dressings, pickles, seasoned vegetables |
|
Jin Soy Sauce |
Has a dark color and strong salty taste, enhancing the umami flavor in dishes. |
Braised dishes, stir-fries, bulgogi, galbi-jjim, soy sauce marinated crabs |
|
Guk Soy Sauce |
Made by fermenting meju (soybean blocks) in saltwater and then boiling down the liquid. It has a light color, strong salty taste, and rich savory flavor. |
Soups, stews, seasoned vegetables |
|
Joseon Soy Sauce |
A traditional soy sauce made by fermenting meju in saltwater. It has a light color but a strong salty taste. |
Similar to Guk soy sauce, used in soups and seasoned vegetables |
|
Seasoned Soy Sauce |
Made by boiling brewed soy sauce with vegetables, fruits, and seafood to enhance flavor and umami. |
Braises, stir-fries, rice bowl sauces, marinades |
2. Red Chili Paste (gochujang)
l Description: A fermented paste made from red chili powder, glutinous rice, and soybean powder, providing a spicy kick.
l Uses: Adds heat to bibimbap, tteokbokki, stews, and more.
l Popular Korean Brands: Haechandle, Chung Jung One
l Availability: Medium
3. Soybean Paste (doenjang)
l Description: A fermented soybean paste with a savory, earthy flavor.
l Uses: Used in soybean paste stew (된장찌개), ssamjang, and vegetable side dishes.
l Popular Korean Brands: Chung Jung One, Haechandle
l Availability: Medium
l Alternative Brands: H Mart's private label, Assi brand
4. Seasoned Soybean Paste (ssamjang)
l Description: A blend of soybean paste and chili paste, commonly used as a dipping sauce.
l Uses: Often paired with grilled meats and fresh vegetables.
l Popular Korean Brands: Chung Jung One, Haechandle
l Availability: Medium
l DIY Substitute: Mix soybean paste and chili paste. A DIY post will follow soon!
[Liquid Seasonings]
5. Kanari Fish Sauce (kkanari aekjeot)
In Korea, when it comes to fish sauce, kanari fish sauce (made from sand lance) is the most representative. Derived products like tuna fish sauce and anchovy fish sauce were developed from kanari fish sauce.
l Description: Kanari fish sauce is made from fermented sand lance, known for its unique, rich umami flavor and lighter aroma compared to other fish sauces. It’s commonly used in Korean cuisine to enhance the depth and flavor of dishes.
l Uses: Primarily used for making kimchi, soups, stews, and various side dishes, as it adds a subtle, salty depth without overpowering the dish.
l Popular Korean Brands: Chung Jung One, Ha Seon Jeong
l Availability: Medium (mostly available at Korean or Asian markets)
l Alternative Brands: Red Boat (Vietnam), Tiparos (Thailand) – though the flavor profile may vary.
l Substitute: Tuna fish sauce, Anchovy fish sauce
6. Tuna Fish Sauce (chamchiaekjeot)
l Description: A fermented sauce made from tuna, with a rich umami flavor.
l Uses: Commonly used in kimchi-making and stews.
l Popular Korean Brands: Dongwon, Halla
l Availability: Low
l Alternative Ingredient: Kanari fish sauce, Anchovy fish sauce
7. Anchovy Fish Sauce (myeolchiaekjeot)
l Description: A sauce made from fermented anchovies, adding saltiness and depth.
l Uses: Used in kimchi, salads, and stews.
l Popular Korean Brands: Ha Seon Jeong, Gijang
l Availability: Medium
l Alternative Brands: Red Boat (Vietnam), Tiparos (Thailand)
l Substitute: Kanari fish sauce Tuna fish sauce or a mix of soy sauce and anchovy broth
You can choose either tuna fish sauce or anchovy fish sauce as a staple.
8. Plum Extract (maesilcheong)
l Description: A fermented liquid from plums and sugar, giving a sweet-tart flavor.
l Uses: Commonly used in drinks, side dishes, and braised dishes.
l Popular Korean Brands: Sempio, Chung Jung One, Hanrawon
l Availability: Low
l Substitute: Mixture of honey and lemon juice
9. Sesame Oil (chamgireum)
l Description: Pressed from sesame seeds, this oil has a rich, nutty flavor.
l Uses: Adds depth to bibimbap, namul (vegetable side dishes), and stir-fries.
l Popular Korean Brands: Beksul, Chung Jung One, Sempio
l Availability: Medium
l Alternative Brands: Kadoya (Japan)
l Substitute: Hemp seed oil or flaxseed oil
10. Perilla Oil (deulgireum)
l Description: Pressed from perilla seeds, with a flavor distinct from sesame oil.
l Uses: Commonly used in vegetable side dishes, salads, and stir-fries.
l Popular Korean Brands: Chung Jung One, Chamjoheun Deulgireum, Beksul
l Availability: Low
l Substitute: Olive oil or nut oils
Perilla oil is best bought in larger quantities due to its limited shelf life.
11. Vinegar (sikcho)
l Description: A tart condiment made through fermentation, providing a sour note to dishes.
l Uses: Used in salads, cold soups, sushi, and kimchi.
l Popular Korean Brands: Sempio, Beksul, Ottogi
l Availability: High
l Alternative Brands: Heinz (USA), Mizkan (Japan)
l Substitute: Lemon juice
12. Cooking Rice Wine (mirim, matsul)
l Description: A cooking wine that enhances umami and reduces odors in dishes.
l Uses: Often added to fish, stews, and stir-fries to enhance flavor and mask unwanted odors.
l Popular Korean Brands: Beksul, Chung Jung One, Sempio
l Availability: Medium
l Alternative Brands: Kikkoman (Japan)
l Substitutes: Soju, white wine, sake
Cooking rice wine (mirim) and cooking wine (matsul) share similar roles but differ in certain aspects:
n Ingredients: Mirim is a traditional Japanese seasoning made from glutinous rice, rice, koji, and alcohol, while matsul is a Korean cooking wine made from alcohol, sugars, and seasonings.
n Alcohol Content: Mirim typically contains around 14% alcohol, while matsul generally has about 1-5% depending on the brand.
n Flavor and Uses: Mirim has a deep, aromatic flavor, often used for fish and meat, while matsul is mildly sweet and umami-rich, suitable for a variety of dishes.
n Storage: Mirim can be stored at room temperature due to its higher alcohol content, whereas matsul is best kept refrigerated.
13. Chili Oil (gochugireum)
l Description: A spicy oil made by infusing chili powder in hot oil.
l Uses: Adds a spicy, savory flavor to bibimbap, stews, and stir-fries.
l Popular Korean Brands: Ottogi, Haepyo
l Availability: High
l Alternative Brands: Laoganma (China)
l Substitute: To make at home, heat cooking oil over medium heat (130-150°C), then pour over chili powder in a bowl to create the chili oil. Avoid adding chili powder directly to the hot pan to prevent burning.
14. Corn Syrup, Oligosaccharide (mullyeot, olligodang)
l Description: A sweet syrup used to add sweetness and adjust the thickness of dishes.
l Uses: Commonly added to bulgogi, tteokbokki, and braised dishes to enhance sweetness and consistency.
l Popular Korean Brands: Beksul, Ottogi, Chung Jung One
l Availability: Medium
l Alternative Brands: Karo (USA)
l Substitute: Honey or maple syrup
Corn syrup and oligosaccharide serve similar purposes but have distinct differences:
n Ingredients:
ü Oligosaccharide: Contains 3-7 bonded sugars, which reach the large intestine undigested, supporting gut health with lower calories and high dietary fiber.
ü Corn Syrup: Derived from hydrolyzed corn starch, with glucose as the main component, providing around 200 kcal per 100g.
n Sweetness and Stickiness:
ü Oligosaccharide: Offers about 30% of the sweetness of sugar and is less sticky, so it leaves dishes less sticky.
ü Corn Syrup: About 1.5 times sweeter than sugar and stickier, adding a glossy texture and smoother mouthfeel to dishes.
n Uses:
ü Oligosaccharide: Best added at the end of cooking in low-heat dishes like salads or cold dishes.
ü Corn Syrup: Holds up well to high heat, making it ideal for braises, stir-fries, and grilled dishes.
n Storage: Both are best stored refrigerated after opening.
There is a similar ingredient called jocheong (rice syrup), which is mainly used in traditional Korean snacks like rice cakes and hangwa (Korean sweets). It’s also used in making fermented pastes, such as gochujang (red chili paste) and doenjang (soybean paste).
15. Honey (kkul)
l Description: A natural sweetener harvested from flowers, rich in flavor and nutrients.
l Uses: Adds sweetness and depth to teas, desserts, dressings, sauces, and meats.
l Popular Korean Brands: Seoraksan Green Food, Dongseo Foods
l Availability: High (widely available at supermarkets and online)
l Alternative Brands: Manuka Health (New Zealand), Nature Nate's (USA), Rowse (UK)
l Substitute: Maple syrup or agave syrup (vegan-friendly options)
[Seasoning Powders and Solid Ingredients]
16. Sesame Seeds (chamkkae)
l Description: Adds a rich, nutty flavor and crunchy texture to dishes.
l Uses: Commonly sprinkled on bibimbap, namul (vegetable dishes), and yukhoe (Korean beef tartare).
l Popular Korean Brands: Beksul, Chung Jung One, Sempio, Ottogi
l Availability: High
l Alternative Brands: McCormick (USA)
l Substitute: Hemp seeds or chia seeds
Sesame Seeds and Grinder for Cooking
In recipes that specify sesame seeds (chamkkae) and whole sesame seeds (tongkkae), you can use regular sesame seeds as they generally serve the same purpose. For sesame salt (kkaesogeum), grind the sesame seeds to create a similar texture and flavor. Here are some recommended sesame grinders, which you can purchase from Amazon for convenience.
You can search on Amazon using sesame grinding tool. I prefer a small, mortar-style tool that can be used manually.
17. MSG (miwon)
l Description: An umami enhancer known as monosodium glutamate (MSG), commonly used to bring depth of flavor.
l Uses: Adds a rich umami taste to soups, stir-fries, and various dishes.
l Popular Korean Brands: Daesang (Miwon)
l Availability: High
l Alternative Brands: Ajinomoto (Japan)
l Substitutes: Shiitake mushroom powder or kombu powder
 |
| Miwon (MSG) |
Canadian influencer Logan Moffitt frequently uses Korean MSG, which enhances the savoriness of most Korean dishes. Often referred to as "magic powder" in Korea.
Miwon is the brand name of the first seasoning product created in Korea, but it has become so widely recognized that it’s now commonly used as a generic term for seasonings. It’s similar to how "Xerox" is used to mean "copy machine" and "Kleenex" to mean "tissue."
18. Beef Seasoning Powder (sogogi dasida)
l Description: A beef-flavored seasoning that intensifies the taste of soups and broths.
l Uses: Commonly used in soups, stews, and stir-fries.
l Popular Korean Brands: CJ CheilJedang (Dasida)
l Availability: Low
l Alternative Brands: Knorr (Germany)
l Substitutes: Beef bouillon cubes
Beef seasoning powder adds depth to broths, while seafood seasoning (haemul dasida) gives a clean, fresh flavor, ideal for seafood-based dishes.
n Dishes suited to beef seasoning powder: Beef radish soup, soybean paste stew, yukgaejang, fried rice.
n Dishes suited to seafood seasoning powder: Seafood stew, kalguksu, seafood stir-fries, jjamppong.
19. Seafood Seasoning Powder (haemul dasida)
l Description: Adds a seafood essence to dishes, enhancing umami.
l Uses: Perfect for seafood stews, soups, and stir-fries.
l Popular Korean Brands: CJ CheilJedang (Dasida)
l Availability: Low
l Substitutes: Broth made from dried anchovies and kombu
20. Red Chili Powder (gochutgaru)
l Description: Made from dried red chilies, adding spiciness and color to dishes.
l Uses: Essential for kimchi, stews, and mixed salads.
l Popular Korean Brands: Beksul, Chung Jung One, Sempio, Ottogi
l Availability: Medium
l Substitutes: Chili powder (may alter the flavor slightly)
In recipes, coarse chili powder (gulgeun gochutgaru) and fine chili powder (goun gochutgaru) are used for different purposes:
n Fine Chili Powder:
ü Characteristics: Very finely ground for a smoother texture.
ü Advantages: Ideal for soups and sauces, creating a clear and vibrant color.
ü Disadvantages: Less suitable for stir-fries as it lacks a strong spicy kick.
n Coarse Chili Powder:
ü Characteristics: Coarser with a more robust texture.
ü Advantages: Adds spiciness and crunch to stir-fries, kimchi, and pickles.
ü Disadvantages: May cloud broths when used in soups.
21. Sea Salt (cheonillyeom)
l Description: Sea salt harvested from evaporated seawater, preserving natural minerals and deepening flavor.
l Uses: Used in kimchi, stews, and braises.
l Popular Korean Brands: Sinan Sea Salt, NongHyup
l Availability: High
l Alternative Brands: Maldon Sea Salt (UK)
l Substitutes: Himalayan salt, kosher salt
When a recipe specifies sea salt (cheonillyeom), coarse salt (gulgeun sogeum), or refined salt (sogeum), understanding their differences can improve the result:
n Sea Salt (heonillyeom):
ü Characteristics: Natural, unrefined salt with a range of minerals and a mild flavor.
ü Uses: Ideal for pickling, kimchi, and seasoning at the end of cooking.
n Refined Salt (sogeum):
ü Characteristics: Highly processed, often with consistent, fine granules.
ü Uses: Versatile for soups, stews, and quick seasoning.
n Coarse Salt (gulgeun sogeum):
ü Characteristics: Larger granules of sea salt, adding texture.
ü Uses: Great for grilling meats and pickling.
[Aromatics]
22. Minced Garlic (dajin maneul)
l Description: Finely chopped garlic that intensifies the flavor in dishes.
l Uses: Essential in stews, stir-fries, and vegetable side dishes.
l Popular Korean Brands: Chung Jung One, Beksul, Ottogi, Pulmuwon
l Availability: Medium
l Alternative Brands: Trader Joe’s (USA), Spice World (USA)
l Substitute: Fresh garlic, minced at home
23. Peeled Garlic Cloves (kkan maneul)
l Description: Fresh garlic cloves peeled for convenient use.
l Uses: Ideal for meat dishes, stews, and side dishes.
l Popular Korean Brands: Pulmuone, Uiseong-Nonghyeop
l Availability: Medium
l Alternative Brands: Spice World (USA)
l Substitute: Regular garlic cloves
24. Ginger (saenggang)
l Description: A pungent root vegetable used to enhance flavor and reduce fishy smells.
l Uses: Commonly used in fish dishes, stews, and salads.
l Popular Korean Brands: Fresh produce, generally available without specific brands at supermarkets.
l Availability: High
l Alternative Brands: Simply Organic (USA)
l Substitute: Ground ginger (adjust quantity accordingly)
25. Green Onion (pa)
l Description: A popular aromatic ingredient in Korean cooking, adding a slightly pungent flavor.
l Uses: Widely used in stews, pancakes, stir-fries, and soups.
l Popular Korean Brands: Fresh produce, generally available without specific brands at supermarkets.
l Availability: High
l Substitute: Scallion, spring onion
26. Scallion (jjokpa)
l Description: Thinner and shorter than green onions, scallions have a mild flavor with a subtle sweetness, frequently used in Korean cuisine.
l Uses: Essential for kimchi, seasoned vegetables, pancakes, and stir-fries, especially in kimchi-making.
l Popular Korean Brands: Fresh produce, generally available without specific brands at supermarkets.
l Availability: Low
l Substitute: Green onion or chives
[Broth Ingredients]
27. Kelp (dasima)
l Description: A seaweed that provides a deep umami flavor, often used as a base for broth.
l Uses: Added to broths for soups, stews, and stir-fries for enhanced umami.
l Popular Korean Brands: Wando dasima, Geoje dasima
l Availability: Medium
l Alternative Brands: Eden Foods (USA)
l Substitute: Japanese kombu
28. Dried Shiitake Mushroom (mallin pyogobeoseot)
l Description: Dried shiitake mushrooms add depth to dishes and are frequently used in broths.
l Uses: Adds richness to soups, stir-fries, and stews.
l Popular Korean Brands: There are various local brands.
l Availability: Medium
l Alternative Brands: Roland Foods (USA)
l Substitute: Fresh shiitake mushrooms (may alter the flavor slightly)
29. Dried Anchovy (myeolchi)
l Description: Dried anchovies come in various sizes and are used to add umami to broths for soups and stews.
l Uses: Commonly used in broths for soups, stews, and hot pots.
l Popular Korean Brands: Gijang myeolchi
l Availability: Medium
l Alternative Brands: Trader Joe’s (USA)
l Substitute: Japanese iriko or katsuobushi (bonito flakes)
[Attachment]
Brand Descriptions
|
Brand Name |
Description |
Country |
|
Sempio |
Established in 1946, a major Korean brand producing traditional soy sauces and pastes. |
Korea |
|
Chung Jung One |
A leading Korean food brand from Daesang Group, offering a variety of condiments and processed foods. |
Korea |
|
Monggo Soy Sauce |
Founded in 1905, a traditional Korean soy sauce maker known for natural fermentation. |
Korea |
|
Haechandle |
A CJ CheilJedang brand specializing in fermented pastes like gochujang and doenjang. |
Korea |
|
Jongga |
A Daesang Group brand for kimchi and fermented foods. |
Korea |
|
Ottogi |
Established in 1969, produces instant noodles, sauces, and seasonings. |
Korea |
|
Beksul |
A CJ CheilJedang brand offering staples like flour, sugar, and sauces. |
Korea |
|
Kikkoman |
Japan's leading soy sauce producer, distributing worldwide. |
Japan |
|
Pearl River Bridge |
A Chinese brand offering various soy sauce products. |
China |
|
H Mart |
An Asian grocery chain based in the USA with branches across the USA, Canada, and the UK. |
USA |
|
Assi |
A USA-based brand providing a variety of Korean food products. |
USA |
|
Red Boat |
A traditional Vietnamese fish sauce brand. |
Vietnam |
|
Tiparos |
Thailand’s renowned fish sauce brand, made with traditional methods. |
Thailand |
|
Maldon Sea Salt |
A British company specializing in premium sea salt. |
UK |
Major Korean and Asian Markets Worldwide
|
Market Name |
Description |
Countries |
|
Largest Korean grocery store in the U.S., offering fresh produce and Korean goods. |
USA, Canada, UK |
|
|
Lotte Plaza Market |
An Asian grocery chain on the U.S. East Coast, carrying various Korean and Asian products. |
USA |
|
Korean grocery chain with branches across the USA. |
USA |
|
|
99 Ranch Market |
A major Asian supermarket chain in the USA, offering a wide selection of Asian foods. |
USA |
|
Canada’s largest Asian supermarket chain with a variety of Asian products. |
Canada |
|
|
K-Mart |
A Korean market chain in New Zealand and Australia, offering Korean foods and groceries. |
New Zealand, Australia |
|
Korean grocery store in Singapore with a broad selection of Korean products. |
Singapore |
|
|
The largest Korean food importer in the UK. |
UK |
|
|
Seoul Mart |
A Korean grocery store located in the Netherlands. |
Netherlands |
These markets offer a range of Korean and Asian foods worldwide, helping introduce Korean cuisine to locals and expatriates alike.
Other Ingredients
30. Cornstarch (oksusu jeonbun)
l Description: A fine powder made from corn that thickens and adds texture to dishes.
l Uses: Often used in sauces, marinades, and fried food batter to provide a crispy texture.
l Popular Korean Brands: There are various local brands.
l Availability: High
l Alternative Brands:
l Substitute: Potato starch, rice flour (though may alter texture slightly)
31. Glutinous Rice Flour (chapssalgaru)
l Description: Made from glutinous rice, this flour provides a chewy texture when cooked.
l Uses: Essential for making Korean rice cakes and dumplings.
l Popular Korean Brands: There are various local brands.
l Availability: Medium
l Alternative Brands:
l Substitute: Regular rice flour (though the texture will be less sticky)
32. Sweet Potato Starch (goguma jeonbun)
l Description: A starch derived from sweet potatoes, giving a chewy texture when used in noodles.
l Uses: Commonly used to make Korean glass noodles for dishes like japchae.
l Popular Korean Brands: There are various local brands.
l Availability: Medium
l Alternative Brands: None specific, but glass noodles from other brands may be substituted.
l Substitute: Mung bean starch (used in Chinese glass noodles)
33. Ginger Powder (saenggang garu)
l Description: Dried and ground ginger, providing a warm, spicy flavor.
l Uses: Often used in soups, marinades, and meat dishes.
l Popular Korean Brands: There are various local brands.
l Availability: Medium
l Alternative Brands:
l Substitute: Fresh ginger (1 tsp ginger powder = 1 tbsp fresh ginger)
34. Korean Glass Noodles (dangmyeon)
l Description: Chewy noodles made from sweet potato starch, commonly used in Korean dishes.
l Uses: Essential for japchae and various hot pot dishes.
l Popular Korean Brands: There are various local brands.
l Availability: Medium
l Alternative Brands:
l Substitute: Mung bean noodles (with slight texture difference)
35. Rice (ssal)
l Description: The staple grain of Korean cuisine, providing a soft, sticky texture when cooked.
l Uses: Used in almost every Korean meal, including bibimbap, kimbap, and as a side dish.
l Popular Korean Brands: There are various local brands.
l Availability: High
l Alternative Brands:
l Substitute: Other short-grain rice (like sushi rice)
Korean rice differs from rice in other countries in its short, round grains and sticky texture when cooked. This stickiness makes it ideal for Korean dishes like bibimbap, kimbap, and various side dishes, as it holds together well and has a soft, chewy texture.
36. Brown Rice (hyeonmi)
l Description: A whole grain rice variety, rich in fiber and nutrients with a slightly nutty flavor.
l Uses: Used as a healthier alternative to white rice in various dishes.
l Popular Korean Brands: There are various local brands.
l Availability: Medium
l Alternative Brands:
l Substitute: Red or black rice for different flavors and nutrients
The main difference between brown rice and white rice is that brown rice retains its bran and germ layers, making it higher in fiber, vitamins, and minerals. This gives it a nuttier flavor and chewier texture compared to white rice, which has had these layers removed, resulting in a softer texture and a milder taste.
37. Coin Broth (Koin-yuksu)
- Description: A compact, coin-shaped broth concentrate made from ingredients like anchovies, kelp, and vegetables, providing a rich umami flavor.
- Uses: Dissolve in hot water for a quick and flavorful soup base for stews, noodle dishes, or hot pots.
- Popular Korean Brands: There are various local brands.
- Availability: High, especially in Korean supermarkets and online.
- Alternative Brands: Korean market brands or Japanese dashi tablets.
- Substitute: Homemade anchovy or kombu broth.
38. Broth Pack (Yuksu-pak)
- Description: A pre-packaged bundle containing dried anchovies, kelp, and sometimes radish slices or shiitake mushrooms, used to create a clear, savory broth.
- Uses: Boil in water for a convenient and natural soup base, commonly used for Korean stews and soups.
- Popular Korean Brands: There are various local brands.
- Availability: High in Korean grocery stores and online shops.
- Alternative Brands: Any dried soup starter packs from East Asian brands.
- Substitute: Individual dried ingredients like anchovies and kelp.
39. Rice Syrup (Jocheong)
- Description: A traditional Korean sweetener made by fermenting grains like rice or barley, resulting in a thick, amber-colored syrup.
- Uses: Commonly used in Korean traditional sweets, marinades, and as a natural glaze for roasted or fried foods.
- Popular Korean Brands: There are various local brands.
- Availability: Widely available in Korean grocery stores and online marketplaces.
- Alternative Brands: Any rice-based or grain-based syrup from East Asian brands.
- Substitute: Honey, corn syrup, or agave syrup.
40. Dried Seaweed (Miyeok)
- Description: A staple in Korean cuisine, miyeok is a type of edible seaweed, typically sold dried, which expands significantly when soaked in water. It has a mild, briny flavor and a chewy texture.
- Uses: Essential for making miyeokguk (seaweed soup), salads, and as a healthy addition to various broths and stews.
- Popular Korean Brands: There are various local brands.
- Availability: Readily available in Korean grocery stores, Asian supermarkets, and online marketplaces.
- Alternative Brands:
- Substitute:
Brands I Use - Not an Advertisement
In rural Korea, it's customary for farming parents to send fresh produce to their children. My mother follows this tradition, and I compensate her during holiday visits.
|
Ingredients |
Brand I Use |
Notes |
|
Soy Sauce |
Sempio, Monggo Soy Sauce |
|
|
Red Chili Paste |
Haechandle |
Homemade by my mother |
|
Soybean Paste |
Homemade by my mother |
|
|
Seasoned Soybean Paste |
Jongga, Haechandle |
I also make it myself |
|
Kanari Fish Sauce |
Homemade by my mother |
|
|
Tuna Fish Sauce |
Dongwon |
|
|
Anchovy Fish Sauce |
Chung Jung One |
|
|
Plum Extract |
Homemade by my mother |
|
|
Sesame Oil |
Homemade by my mother |
|
|
Perilla Oil |
Homemade by my mother |
|
|
Vinegar |
Any Brand |
|
|
Cooking Rice Wine |
Chung Jung One |
|
|
Cooking Wine |
Chung Jung One |
|
|
Chili Oil |
Homemade by me |
|
|
Oligosaccharide |
Ottogi |
|
|
Corn Syrup |
Ottogi |
|
|
Rice Syrup |
Purchased and sent by my mother |
|
|
Honey |
NongHyup |
|
|
Sesame Seeds |
Purchased and sent by my mother |
|
|
MSG |
Miwon |
|
|
Beef Seasoning Powder |
CJ CheilJedang |
Can be replaced with MSG |
|
Seafood Seasoning Powder |
CJ CheilJedang |
Can be replaced with MSG |
|
Red Chili Powder |
Purchased and sent by my mother |
|
|
Sea Salt |
Purchased from Shinan every 2–3 years |
|
|
Minced Garlic |
Made and sent by my mother |
|
|
Peeled Garlic Cloves |
Purchased and sent by my mother |
|
|
Kelp |
Purchased from Costco |
Trust Costco’s brand |
|
Dried Shiitake Mushroom |
Purchased from Costco |
Trust Costco’s brand |
|
Dried Anchovy |
Purchased annually from Gijang |
|
|
Cornstarch |
Korean small business brand |
|
|
Glutinous Rice Flour |
Korean small business brand |
|
|
Sweet Potato Starch |
Korean small business brand |
|
|
Glass Noodles |
Sempio |
|
|
Rice |
Homegrown and sent by my mother |
The English name, the Korean name in Hangul, and the Korean pronunciation of each ingredient
Here is a list of each ingredient along with its Korean name in Hangul and its pronunciation in Romanized Korean. Feel free to refer to this if you're watching Korean recipes on YouTube or reading them on Korean blogs.
If the Korean text appears garbled, please refer to the following image.
|
English Name |
Korean Name (Hangul) |
Korean Pronunciation |
|
Soy Sauce (ganjang) |
간장 |
ganjang |
|
Brewed Soy Sauce |
양조간장 |
yangjo ganjang |
|
Jin Soy Sauce |
진간장 |
jin ganjang |
|
Guk Soy Sauce |
국간장 |
guk ganjang |
|
Joseon Soy Sauce |
조선간장 |
joseon ganjang |
|
Seasoned Soy Sauce |
맛간장 |
mat ganjang |
|
Red Chili Paste |
고추장 |
gochujang |
|
Soybean Paste |
된장 |
doenjang |
|
Seasoned Soybean Paste |
쌈장 |
ssamjang |
|
Kanari Fish Sauce |
까나리 액젓 |
kkanari aekjeot |
|
Tuna Fish Sauce |
참치 액젓 |
chamchi aekjeot |
|
Anchovy Fish Sauce |
멸치 액젓 |
myeolchi aekjeot |
|
Plum Extract |
매실청 |
maesilcheong |
|
Sesame Oil |
참기름 |
chamgireum |
|
Perilla Oil |
들기름 |
deulgireum |
|
Vinegar |
식초 |
sikcho |
|
Cooking Rice Wine |
미림, 맛술 |
mirim, matsul |
|
Chili Oil |
고추기름 |
gochugireum |
|
Corn Syrup, Oligosaccharide |
물엿, 올리고당 |
mullyeot, olligodang |
|
Rice Syrup (Jocheong) |
조청 |
jocheong |
|
Honey |
꿀 |
kkul |
|
Sesame Seeds |
참깨 |
chamkkae |
|
MSG |
미원 |
miwon |
|
Beef Seasoning Powder |
소고기 다시다 |
sogogi dasida |
|
Seafood Seasoning Powder |
해물 다시다 |
haemul dasida |
|
Red Chili Powder |
고춧가루 |
gochutgaru |
|
Sea Salt |
천일염 |
cheonillyeom |
|
Minced Garlic |
다진 마늘 |
dajin maneul |
|
Peeled Garlic Cloves |
깐 마늘 |
kkan maneul |
|
Ginger |
생강 |
saenggang |
|
Green Onion |
파 |
pa |
|
Scallion |
쪽파 |
jjokpa |
|
Kelp |
다시마 |
dasima |
|
Dried Shiitake Mushroom |
말린 표고버섯 |
mallin pyogobeoseot |
|
Dried Anchovy |
멸치 |
myeolchi |
|
Cornstarch |
옥수수 전분 |
oksusu jeonbun |
|
Glutinous Rice Flour |
찹쌀가루 |
chapssalgaru |
|
Sweet Potato Starch |
고구마 전분 |
goguma jeonbun |
|
Ginger Powder |
생강 가루 |
saenggang garu |
|
Korean Glass Noodles |
당면 |
dangmyeon |
|
Rice |
쌀 |
ssal |
|
Brown Rice |
현미 |
hyeonmi |
.jpg "재료의 한글명")
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