When cooking Korean food, a variety of condiments and spices, collectively referred to as 'yangnyeom (양념, seasoning),' are used. Mixing these various yangnyeom together to create a new flavor is called 'yangnyeomjang (양념장, seasoning paste).' The flavor of Korean cuisine changes based on the variety and proportions of condiments and spices used in the seasoning. Finding the right balance of seasoning that complements the ingredients well can create delicious dishes and make for an excellent Korean recipe. These yangnyeom blends enhance the ingredients' natural flavors, eliminate any unpleasant odor, and balance the dish's flavors.
The types of Korean seasoning used vary, but they can be categorized into essential seasonings and Other Seasonings based on their frequency of use. By referencing this information, understanding Korean cuisine and attempting to make it yourself will feel more approachable and accessible.
1. Gochujang and Gochugaru (Red Pepper Paste and Red Pepper Powder)
Gochujang (고추장, red pepper paste) is a traditional Korean seasoning made by fermenting a mixture of red pepper powder, barley malt, glutinous rice, fermented soybean powder, and salt into a paste-like form. The spicy flavor of hot peppers, coupled with a hint of sweetness and the deep and rich taste of meju (메주, fermented soybean), can be savored simultaneously.
Meju (메주, fermented soybean block), an ingredient in gochujang, is made from boiled and mashed soybeans formed into a square and then dried to undergo the stages of fermentation and aging. Afterward, the hardened meju is ground into a fine powder to be used as a base for gochujang and doenjang (된장, soybean paste).
As an anecdote, the rough and uneven surface of hardened meju was such that our parents' generation used to tease their friends by saying, 'You're as ugly as a block of meju.'
The spicy taste of gochujang combined with the flavors of barley malt and fermented soybean powder lingers on the tongue and in the mouth for a while, promoting digestion and helping reduce body fat. Also, use gochujang when cooking tteokbokki, bibimbap, jjigae (찌개, stew), and other foods such as galbi (갈비, ribs), You can also mix it with vinegar to make chogochujang (초고추장, red pepper paste with vinegar), which offers a perfect sweet and sour flavor for dipping raw fish.
It can be challenging when selecting gochujang (red pepper paste) due to the many varieties available. A helpful tip for choosing a quality gochujang is to check the label information on the back of the product. Ensure the product contains more than 11% red pepper powder content. The higher the red pepper powder content, the better the quality. Products that include taeyangcho (태양초, sun-dried red pepper) are even more preferable. Taeyangcho refers to naturally sun-dried red peppers, which tend to have superior taste and aroma compared to those dried using artificial methods, making them premium choices. Additionally, while starch syrup is commonly used as a sweetener, products sweetened with honey, traditional jocheong (조청, grain syrup), or oligosaccharides are a better selection.
It's best to store gochujang in a cool place away from heat and with good ventilation. And please keep using the plastic wrap inside the lid of the purchased gochujang until you finish the entire container. The inner packaging prevents contact with air, thus preventing flavor changes during refrigeration and aiding in long-term storage.
Gochugaru (고춧가루, red pepper powder), made from dried and ground peppers, is used in cooking and comes in two varieties: 'coarse gochugaru' with larger particles and 'fine gochugaru' with smaller particles. When making kimchi or cooking, coarse gochugaru is used, and fine gochugaru is used for making gochujang or mixed with coarse red pepper flakes to prepare seasonings. One tip for choosing a good gochugaru is to check the back of the packaging. Please be sure to look for a product that lists the 'food type' specifically as gochugaru and is free of additives. Gochugaru is weak to moisture, so the best way to store it is to place it in an airtight container and freeze it.
2. Doenjang (Soybean Paste)
Doenjang (된장, soybean paste) is an essential fermented food in Korean cuisine that enhances the flavor of dishes and neutralizes unpleasant odors in fish and meat. Meju (메주, soybeans), the main ingredient in doenjang, have long been a vital source of protein for Koreans. Additionally, they contain numerous beneficial bacteria that support intestinal health.
The essential ingredient of doenjang is soybeans, and a type of salt called chunilyeom (천일염, sea salt) is used during fermentation. Chunilyeom is a high-quality salt, rich in minerals, obtained by evaporating seawater over a long period using sunlight and wind.
The many varieties of doenjang can make it challenging to choose, so I always recommend checking the label on the back of the package. There are usually products marked as 'doenjang' and other products marked as 'Korean doenjang' or 'mixed doenjang.' Among these, products labeled as 'Korean doenjang' with a high content of meju (soybeans) are considered good quality. It's advisable not to choose products if the ingredient list shows any chemicals other than meju (soybeans), salt, red pepper seeds, and purified water. Knowing two key details - 'Food type: Korean doenjang' and 'Main ingredient: Korean meju' - can help you select a quality doenjang.
Doenjang has a two-year expiration date from the date of manufacture, and it is recommended to refrigerate it to avoid warm temperatures. It is vulnerable to water and moisture, so use a dry spoon or ladle to scoop out the correct amount of doenjang you need when using it. As with gochujang, covering the product well using the inner plastic packaging while refrigerating it helps prevent any deterioration of the flavor.
3. Ganjang (Soy Sauce)
Ganjang (간장, soy sauce), which adds saltiness to Korean dishes, also imparts a subtle sweetness beyond its primary salty flavor. It boasts a rich taste and aroma stemming from the fermentation process. There are many types of ganjang, but three types, guk ganjang (soup soy sauce), jin ganjang (thick soy sauce), and yangjo ganjang (brewed soy sauce), are the most commonly used. Jin ganjang and yangjo ganjang are sometimes used without any distinction.
- Guk ganjang (국간장, soup soy sauce) :
Soup soy sauce, lighter in color than thick and brewed soy sauces, has a high salinity, contributing to its deeply rich flavor. Because of this, only small amounts are needed to enhance the taste of soups or stews without darkening their color.
Soup soy sauce is also used for namul muchim (나물 무침, seasoned mixed vegetables) made with sigeumchi (시금치, spinach) or kongnamul (콩나물, bean sprouts). It maintains the color of the namul (나물, seasoned vegetables) while adding flavor. If you're planning to cook tteokguk (떡국, rice cake soup) or make sigeumchi muchim (시금치 무침, seasoned spinach) for dinner tonight, season it with soup soy sauce.
- Jin ganjang (진간장, thick soy sauce) :
Thick soy sauce is the most commonly used in Korean cuisine. It is aged for over five years and has a deep color, taste, and flavor. The flavor is not affected much, even with heating, so it is used for stewed or stir-fried foods that use fire. When you make kimchibokkeumbap (김치볶음밥, kimchi fried rice), try using thick soy sauce. - Yangjo ganjang (양조간장, brewed soy sauce) :
It's better to use brewed soy sauce for seasoning without heating it, and instead, utilize it directly as a sauce in dishes. This brewed soy sauce has been naturally fermented, resulting in a rich flavor and aroma with a hint of sweetness. However, applying heat will cause it to lose its taste and fragrance. Enjoy it as an oriental dressing, or dip it in brewed soy sauce when eating raw fish. If you have kimchijeon (김치전, kimchi pancakes) or pajeon (파전, spring onion pancakes), dip them in brewed soy sauce.
When choosing a good soy sauce, you should check the label for two key details:
- The Total Nitrogen 'TN' content. TN values over 1.0% indicate standard quality, 1.3% or higher are high-grade, and 1.5% or higher are considered premium ganjang. The TN content reflects the amino acid level, determining the soy sauce's flavor and nutritional value. It's advisable to select products within these ranges.
- Look for products with a hygienically safe HACCP certification and those made through 100% natural brewing fermentation. Labels indicating 'mixed soy sauce' or 'acid-hydrolyzed soy sauce' suggest the product is a chemical blend. In such cases, choosing a different product is recommended.
Soy sauce can change flavor and color when exposed to high temperatures, so storing it in a cool, dark place or the refrigerator is advisable. It is also recommended to consume it within three months of opening. While there are many types of Korean soy sauce with various names, these three basic types are sufficient for cooking Korean cuisine.
4. Sogeum (Salt)
The most frequently used types of sogeum (소금, salt) in Korean food are chunilyeom (sea salt), kkot sogeum (flower salt), and matsogeum (flavored salt or table salt).
- Chunilyeom (천일염, sea salt) :
Sea salt is made of crystals that remain on salt flats after evaporating seawater with sunlight and wind. It is also called coarse salt.
Sea salt, rich in minerals, is used for pickling vegetables or fish, and during the gimjangcheol (김장철, kimchi-making season) in Korea, it is commonly used to pickle cabbages and make kimchi to be eaten for the upcoming year.
In addition, sea salt is used to make soy sauce and soybean paste. It is also suitable for washing fruits or fish and disinfecting cutting boards used daily at home.
- Kkot Sogeum (꽃소금, flower salt) :
Flower salt is made by dissolving sea salt in water, removing impurities, and heating it to crystalize the salt. It lacks minerals compared to sea salt but has fewer impurities.
It's whiter and has smaller particles than sea salt, and is used to make banchan (반찬, side dishes), jjigae (찌개, stews), and guk (국, soups), or to blanch vegetables and wash fruits. Flower salt is widely used in Korean households and has a saltier taste than sea salt due to its high sodium chloride content.
- Matsogeum (맛소금, table salt or flavored salt) :
The granules of table salt are smaller than sugar, melting quickly upon contact with food. It is ideal for adding flavor in a short time.
Grind sea salt into fine particles and mix it with condiments to create seasoned salt, which is savory and salty. It is mainly used for namul (나물, seasoned vegetables) or simple muchim (무침, mixed vegetables). Put a small amount of salt on a small plate to dip your food in, or use it in the final cooking step to adjust any lacking flavors.
Store salt in an airtight container to prevent it from becoming soggy or clumping. It should be stored at room temperature, away from heat and moisture. If your salt is damp or has begun clumping, you can remove moisture by microwaving it for 30 seconds to 1 minute or lightly stir-frying it in a frying pan.
5. Seoltang (Sugar)
Seoltang (설탕, sugar) is the most commonly used condiment worldwide for sweetening food. Salt is necessary to achieve the delicious taste of food, but sugar, which adds sweetness, is also an essential condiment. In Korean cuisine, white sugar is commonly used, but depending on the need, either light brown sugar or dark brown sugar, also known as black sugar, is utilized.
White sugar provides a pure and clean sweetness without affecting the color of food, making it versatile in most dishes. Unlike white sugar, dark brown sugar contains caramel components, which give it a distinctive scent. Due to its rich flavor and color, dark brown sugar is used in candies, confections, and sauces. Light brown sugar is also commonly used in cookies and sauces and sometimes interchangeably with black sugar. In recent years, the number of households in Korea that substitute sugar with sweeteners such as oligosaccharides, honey, or grain syrup has increased.
6. Sikcho (Vinegar)
In Korean cuisine, it's common to mix seaweed or vegetables with sikcho (식초, vinegar) to create seasoned dishes or to pickle them, enhancing their sour flavor. Vinegar plays a significant role in dishes like oi-muchim (오이무침, seasoned cucumbers), where it's enjoyed to add a sour taste. It's also beneficial in marinating meat, helping to tenderize and soften the texture.
Additionally, vinegar is a key ingredient in making maneul jangajji (마늘장아찌, pickled garlic) and in preparing kkakdugi (깍두기, cubed radish kimchi), where it contributes to a crunchier texture.
Vinegar used in Korean cuisine can be classified mainly into three types.- Yangjo sikcho (양조식초, brewed vinegar) :
This vinegar is commonly used in Korean households. It is a vinegar with a strong sour taste because it has no flavoring added. It likely has the most familiar, clean, and sour taste.
- Hyeonmi sikcho (현미식초, brown rice vinegar) :
This is a grain-based vinegar made from fermenting brown rice, and it has a softer and milder taste than brewed vinegar. It goes well with seasoned dishes or raw vegetables and can be used easily in various other dishes. This vinegar is said to help people who are dieting or trying to recover from fatigue.
- Sagwa sikcho (사과식초, apple vinegar) :
It is a fruit-based vinegar that is less sour than brewed vinegar and has the refreshing scent of apples. Along with brown rice vinegar, it is suitable for cooking seasoned vegetables. You can tell if apple vinegar is a good vinegar without additives if it is indicated as 100% apple concentrate and water in the raw materials of the ingredients table.
If the ingredients label says raw (unsterilized and unheated), organic (using organic apples), unfiltered(not refined), or with mother (containing acetic acid bacteria and fiber), you've met a good vinegar. The best way to store vinegar is in a dark, cool place away from sunlight or artificial heat.
7. Matsul (Cooking Wine)
In most countries around the world, alcohol is used in cooking, and in Korean cuisine as well, it is used to remove any unpleasant odor and to tenderize meat. The cooking wine known as matsul (맛술, cooking wine) in Korea has a smooth sweetness and a subtle flavor.
In the past, beverages containing actual alcohol dominated the market, but recently, products containing vinegar have been sold under the same name, matsul. The matsul ingredient available on the market comes in three varieties: one with only alcohol, another with a combination of alcohol and vinegar, and a third with just vinegar.
The primary roles of cooking wine in cuisine are to eliminate off-flavors and tenderize meat, so vinegar, possessing similar functions to alcohol, appears to have been named matsul. You can use any brand of matsul, but if you don't have matsul in your kitchen, you can substitute it with soju (소주, Korean distilled spirits) or cheongju (청주, refined rice wine) to achieve a similar effect.
8. Daepa (Green Onion)
The seasonings mentioned above directly enhance the taste of food, but daepa (대파, green onion), jjokpa (spring onions), yangpa (onions), maneul (garlic), and saenggang (ginger) add a type of spice to dishes. Daepa aid digestion, have properties that warm the body, and possess antibacterial effects. It also has a strong scent that helps eliminate the unpleasant smell of meat and fish, making it an essential ingredient in most Korean dishes, including guk (국, soups), jjigae (찌개, stews), and namul (나물, seasoned vegetables).
When making broth, which serves as the foundation for soup dishes, and when boiling ramyeon (라면, Korean instant noodles), a dish most Koreans love, sliced green onions are added to enhance the flavor. Green onions are typically sliced thinly and used in the final cooking stage, bringing out the food's flavor with their fragrant aroma.
Pajeori (파절이), which is seasoned green onions, is made by adding soy sauce, red pepper powder, vinegar, and maesilcheong (매실청, plum extract) to thinly shredded green onions. It pairs best with the famous samgyeopsal (삼겹살, grilled pork belly), an essential dish in Korean BBQ.
When choosing green onions, look for ones with a longer white part than the green leaves, and make sure there are no spots or yellowing on the leaves. This will help you pick out an excellent green onion. Slicing fresh green onions with a knife can bring tears to your eyes due to their pungent smell, much like cutting an onion. To keep unwashed green onions fresh, wrap them in a newspaper or paper towel and store them in the refrigerator's vegetable compartment.
9. Jjokpa (Spring Onion)
Since jjokpa (쪽파, spring onion) is thinner and softer than green onion, jjokpa (spring onion) itself is often made into food rather than cut and eaten like a green onion.
Spring onion is also used to make pajeon (파전, spring onion pancake), which goes well with makgeolli (막걸리, raw rice wine), and pakimchi (파김치, spring onion kimchi), which tastes spicy. Spring onion also contains a lot of calcium and vitamin A, which helps prevent various diseases that naturally occur with aging.
To select the best jjokpa, look for ones with a firm white part and no signs of wilting when lifted. This ensures freshness and quality. A delicious jjokpa is characterized by its vibrant green color and glossy appearance. For storage, it's best to wrap them unwashed in a newspaper or a paper towel and keep them in the fridge, similar to how you might store green onions.
10. Yangpa (Onion)
Yangpa (양파, onions and aromatic vegetables are essential ingredients used in most Korean dishes. The pungent spiciness and sweetness of onions enhance the flavors of all Korean dishes, including jjigae (찌개, stews), guk (국, soups), bokkeum (볶음, stir-fries), salads, muchim (무침, mixed vegetables), and bibim (비빔, mixed dishes), making them even more delicious.
When eating grilled meats such as samgyeopsal (pork belly), Koreans enjoy dipping thinly sliced onions in soy sauce or eating them with pickled onions made into a side dish. In addition, onions can be juiced to make a healthy drink or even used to make kimchi. Onions are a superfood that can improve liver function, protect vision, prevent insomnia and aging, and help strengthen the immune system.
Good onions should feel firm when touched and weight them when lifted. The skin of the onion should be dry for it to be considered a good quality. Due to their high moisture content, onions are best stored in a cool, well-ventilated place, preferably in a mesh bag. Leftover onion should be stored in an airtight container and refrigerated to prevent exposure to air.
11. Maneul (Garlic)
Maneul (마늘, garlic) contains allicin, a powerful compound that acts as a natural sterilizer. It kills bacteria that can cause food poisoning, aids in digestion, and strengthens the immune system. In Korean cuisine, garlic is a staple ingredient generously used to prepare foods like kimchi. Another popular side dish, maneul jangajji (마늘 장아찌, pickled garlic), involves maturing garlic in soy sauce and vinegar. This dish is often served alongside kimchi and is cherished for its health benefits and flavor.
Minced garlic, referred to as dajinmaneul (다진마늘) or ganmaneul (간마늘), is a crucial seasoning in soups and stews, playing a critical role in achieving the authentic taste of Korean dishes. A favorite way to enjoy garlic is with samgyeopsal (삼겹살, grilled pork belly). Dipping sliced raw garlic in ssamjang (쌈장, mixed soybean paste) or grilling it with kimchi in the rendered pork belly fat enhances the meal with rich, complex flavors.
When choosing whole garlic cloves, look for bulbs that are firm and heavy for their size. It's better to select larger cloves rather than many small ones—store garlic in a cool, dry, and well-ventilated place to maintain its freshness. For peeled garlic, opt for plump cloves that are pale yellow, free of blemishes, and with pointed ends.
To preserve peeled garlic, place sea salt at the bottom of an airtight container, cover it with a kitchen towel, add the garlic, close the lid, and refrigerate the container. The sea salt helps absorb moisture, keeping the garlic fresh for an extended period.
12. Saenggang (Ginger)
Saenggang (생강, ginger), along with garlic, is used as a seasoning for kimchi and helps neutralize the smell of meat or fish. In Korea, ginger is thinly sliced, boiled with water, salt, and sugar, then dried to create pyeongang (편강, sliced dried ginger). It's also marinated in ggul (꿀, honey) and sugar to make saenggangcheong (생강청, ginger syrup).
For a warming ginger tea, you can add daechu (대추, jujube) and jat (잣, pine nuts) to ginger and boil it. Drinking this warm ginger tea during the cold winter months is great for preventing or soothing colds. This ginger possesses antibacterial properties against various germs, stimulates the secretion of digestive juices, enhances intestinal movements to aid digestion, and helps lower blood sugar levels.
To store peeled ginger, keep it in a sealed container in the refrigerator and use it within 2-3 days. For longer storage, chopping and freezing the ginger is recommended. If ginger becomes soft, or if any part of it is rotten or moldy, it’s best to discard the entire piece. Consuming rotten or spoiled ginger is harmful because it can develop toxins that act as carcinogens, which cannot be eliminated by boiling or cutting away the spoiled part.
13. Chamkkae, Kkaesogeum, Chamgileum (Sesame Seeds, Crushed Sesame, Sesame Oil)
In Korean cuisine, chamkkae (참깨, sesame seeds) are used more frequently than deulkkae (들깨, perilla seeds). To maximize the nutty flavor of sesame, they are often oasted before use. Typically, they are sprinkled over dishes in the final stages of cooking to enhance the nuttiness.
When sesame seeds are toasted, their nuttiness and flavor are enhanced, so freshly harvested seeds undergo a toasting process first. When ground into powder, toasted sesame seeds are called 'kkaesogeum (깨소금, crushed sesame).' Korean kkaesogeum is a word that combines kkae (깨, sesame) and sogeum (소금, salt), but despite its name, kkaesogeum does not actually contain any salt. It is best to crush the seeds into this state before consumption. If you eat sesame seeds without crushing them, your body won't be able to absorb the beneficial nutrients they contain.
The oil extracted by pressing toasted sesame seeds is called chamgireum (참기름, sesame oil). Because it has a rich, nutty flavor and aroma, it can enhance the taste of dishes such as seasoned vegetables, salads, and stir-fries when used with kkaesogeum.
Sesame seeds are rich in protein, fiber, amino acids, minerals, beta-carotene, vitamin E, and folate, among other nutrients. Notably, their potent antioxidant properties can prevent oxidation and reduce inflammation, and they can be stored longer than perilla seeds, which spoil more quickly.
14. Deulkkae, Deulgileum, Kkaennip (Perilla Seeds, Perilla Oil, Perilla Leaf)
Deulkkae (들깨, perilla seeds) has a unique, nutty flavor and aroma distinct from sesame seeds. Ground perilla seeds are added to porridges, soups, stews, and broths in Korean cuisine to enhance the flavor taste. Additionally, deulkkae gangjeong (들깨강정, a confectionery made by mixing perilla seeds and nuts), a mixture of nuts such as perilla seeds, peanuts, and sunflower seeds, can be enjoyed as a snack, making it an excellent nutritional treat for kids and older people.
Perilla seeds are effective in relieving fatigue and restoring energy and are beneficial for vascular health, skin beautification, hair loss prevention, and boosting immunity. For proper storage of perilla seeds, it's best to keep toasted perilla seeds in an airtight container in the refrigerator and untoasted seeds in an airtight container in the freezer.
Deulgileum (들기름, perilla oil), extracted by pressing perilla seeds, truly shines in dishes such as seasoned vegetable side dishes and stir-fries. Korean dishes made with perilla oil stimulate the appetite with their subtle fragrance. The flavor of the perilla oil creates a perfect harmony with other ingredients, dramatically enhancing the overall taste of the food.
Koreans often fry it with perilla oil when kimchi becomes overly fermented and too sour. This fried kimchi turns into a beloved side dish that one can enjoy with all three meals of the day without ever growing tired of it. Perilla oil, unlike sesame oil, spoils more quickly, so it's best to store it in the refrigerator and consume it as soon as possible.
The leaves of the perilla plant are called kkaennip (깻잎, perilla leaves), and they can be made into kimchi or braised with dried anchovies to create a delicious side dish.
Perilla leaves have a slightly bitter taste and a unique aroma that can be addictive. After eating perilla leaves, the lingering bitter aftertaste in your mouth helps cut through any greasiness and adds a refreshing touch. When enjoying samgyeopsal (삼겹살, grilled pork belly) wrapped in lettuce, adding perilla leaves enhances the wrap with their unique aroma, offering a more complex and delicious texture to the bite.
15. Cheongyang Gochu (Cheongyang Hot Pepper)
Koreans who love spicy food often slice cheongyang gochu (청양고추, cheongyang hot peppers) into various traditional dishes such as stews and pancakes to enjoy an intensified heat. Cheongyang hot peppers are typically thinly sliced and added to dishes for a spicy kick, but they're also enjoyed raw, dipped in red pepper paste. The heat from cheongyang hot peppers quickly spreads throughout the mouth and remains constant for a while. Rich in capsaicin, these peppers can boost the metabolic rate, making them effective for dieting.
When you're lacking appetite, eating cheongyang gochu jangajji (청양고추 장아찌, pickled cheongyang hot peppers), made with soy sauce and vinegar, as a side dish can rejuvenate your appetite. Adding cheongyang hot peppers to pancake foods, such as pajeon (파전, spring onion pancakes) or kimchijeon (김치전, kimchi pancakes), significantly boosts their savory taste. When cooking Korean ramyeon (라면, Korean instant noodles), adding cheongyang hot peppers can make it spicy enough to break out in a sweat and enjoy the intense heat.
Cheongyang hot peppers spoil easily when stored in the refrigerator. To extend their freshness, remove the stems and rinse the peppers in a mixture of water and vinegar. Then, wrap them in paper towels before storing them vertically in an airtight container. When refrigerated in this manner, the peppers can stay fresh for up to three weeks.
Korean Pronunciation by Natives
‑ Extracted from toasted sesame seeds, sesame oil is celebrated for its unique aroma and rich, nutty flavor that enhances the taste of dishes and stimulates the appetite. Its potent flavor and aroma mean it is added in small amounts to various dishes, including bibimbap and seasoned vegetables. |
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‑ A hallmark of Korean cuisine is the extensive use of green onions in most dishes. Green onions, an aromatic vegetable, are not usually eaten alone but added in small amounts to other dishes to enhance their flavor. Many Koreans enjoy slicing green onions and adding them to their ramyeon. |
‑ Doenjang, a traditional Korean food made by fermenting soybeans, develops its unique, rich, and savory flavor through a long fermentation process. It is primarily used in dishes such as doenjang jjigae (soybean paste stew) and soups for seasoning vegetables and removing unwanted odors from meats and fish during cooking. |
‑ To achieve the authentic flavor of Korean cuisine, Korean soy sauce, made from fermented soybeans, is an essential liquid seasoning. There are various types, but they can primarily be categorized into three: soup soy sauce, thick soy sauce, and brewed soy sauce. Each type has its unique flavor profile, making it essential to choose the right one depending on the prepared dish. |
‑ Gochujang is a traditional Korean food made by fermenting a mixture of red pepper powder, glutinous rice, meju(soybean) powder, and salt. It is commonly used as a basic seasoning in various Korean dishes, creating a unique flavor distinctive to Korean cuisine. |
‑ This powder is made by grinding dry, fully ripened red peppers. Red pepper powder is commonly used in Korean cooking, especially for making kimchi, boiling stews and soups, and preparing various seasoned vegetable side dishes. It's also added to Korean ramyeon to enhance its spiciness, with some even enjoying an extra spoonful for an intense heat. |
‑ In Korean cuisine, both sesame and perilla seeds are commonly used types of 'Kkae,' but when someone mentions 'Kkae,' it generally refers to sesame seeds. Sesame seeds are more commonly used in Korean cuisine than perilla seeds, so in everyday conversation, 'Kkae' is usually understood as shorthand for sesame seeds. When referring to perilla seeds, it is usual to specify 'perilla seeds' explicitly. |
‑ Perilla leaves, often featured in Korean cuisine, refer to the leaves of the perilla plant and are known for their unique, distinct aroma and slightly bitter taste, which can be subtly addictive. Enjoy it as a wrap with lettuce, use it in making kimchi or as part of a seasoned dish, and add it to stews and soups to savor the flavor. It is often consumed alongside raw fish or meat dishes because it helps eliminate the fishy or unpleasant smell of seafood and meat. |
‑ Garlic is very popular in Korea. Minced garlic is commonly used in most Korean dishes as a spice or seasoning. It is often marinated in vinegar and soy sauce for consumption or thinly sliced raw to be enjoyed with meats like pork belly. Additionally, garlic is an essential ingredient in making various kimchi. |
‑ In Korean cooking, the sweeteners commonly used are white sugar, brown sugar, and dark brown sugar, called black sugar. White sugar is the most frequently used, while brown or black sugar is chosen when a darker color is desired in the dish. Recently, there has been a trend toward using alternative sweeteners, leading to an increased use of starch syrup and oligosaccharides as substitutes for sugar. |
‑ Vinegar, which stimulates the appetite and awakens the taste buds, is commonly used in Korean cuisine, especially in popular dishes like seasoned vegetables. It also plays a role in tenderizing meat and offers both sterilizing and detoxifying benefits. Although vinegar benefits health, consuming it on an empty stomach can stimulate stomach acid secretion, potentially leading to digestive issues, so caution is advised. |
‑ In Korean cuisine, the common types of salt used are solar salt, flower salt, and table salt. Solar salt is a crystalline form made by evaporating seawater in salt flats. It is known for its coarse grains, often called coarse salt. Flower salt is a purified form of solar salt, with impurities removed. Table salt is finely ground and enhanced with flavor-enhancing additives. |
‑ Onions are a staple ingredient commonly used in cuisines worldwide, including Korean cooking, where they play an essential role. The most common onion in Korea is the brown-skinned variety used in most Korean dishes. It is juicy and has a spicy flavor with a hint of sweetness. This vegetable is highly beneficial for health, aiding diabetes prevention and weight management, improving blood circulation, supporting cardiovascular health, and promoting nervous system stability. |