In Other Seasonings, we introduce additional fundamental seasonings widely used in Korean cuisine beyond those covered in Essential Seasonings. These seasonings, commonly used in Korean home cooking and restaurants, add authentic Korean flavors, aromas, and a gamchilmat (감칠맛, savory taste) to traditional dishes. Through this content, you'll learn about the unique flavors of each Korean seasoning and how they're used in various Korean dishes.
1. Saeujeot (Salted Shrimp)
Saeujeot (새우젓, salted shrimp) is a type of jeotgal (젓갈, salted seafood) made by marinating small, raw shrimp in salt to ferment and age them. Korea's jeotgal (salted seafood) involves a traditional process of fermenting and aging fresh seafood with salt over an extended period, resulting in a savory and salty flavor. Many different types of salted seafood are available, showcasing a diverse range of tastes and uses. Salted shrimp is inherently salty due to its salt-curing process, but it also offers a subtle sweetness and a distinctive savory flavor derived from the juices of the tiny shrimp.
Among the various types of jeotgal (salted seafood), salted shrimp is the most commonly used. It's often utilized as a substitute for salt when making kimchi or added to soups and stews to enhance flavor. When making gyeranjjim (계란찜, steamed eggs), salted shrimp brings out a savory flavor. And when enjoying sundaetguk (순댓국, Korean sausage soup), we season it with salted shrimp instead of salt, tasting and adjusting for the perfect flavor balance.
Dishes with zucchini pair exceptionally well with salted shrimp, making it an essential ingredient. Additionally, incorporating salted shrimp into soups that contain tofu and into kongnamulguk (콩나물국, bean sprout rice soup) creates a rich harmony of flavors. When making oisobagi (오이소박이, stuffed cucumber kimchi), which is celebrated for its refreshing cucumber aroma, blending salted shrimp with anchovy fish sauce can enhance the dish with a richer, savory flavor. Additionally, salted shrimp is known to improve digestive function, boost immunity, reduce inflammation, and be effective in diets. It is also recognized for helping enhance cognitive abilities in children and older people.
For small quantities of salted shrimp consumed within a month, it's best to store them in the refrigerator. If you have a larger amount or won't be using it for an extended period, freezing is a convenient option because, as a salted product, it won't freeze solid, allowing for long-term use.
2. Aekjeot (Fish Sauce)
Unlike saeujeot, aekjeot (액젓, fish sauce) is a liquid jeotgal (젓갈, salted seafood) made without the flesh of the fish. It is used to season dishes and subtly enhances flavors with a gentle hint of fish aroma. Kkanari aekjeot (까나리 액젓, sand lance fish sauce) and myeolchi aekjeot (멸치 액젓, anchovy fish sauce) are made by mixing sea salt and undergoing fermentation and aging processes, while chamchi aekjeot (참치 액젓, tuna fish sauce) is prepared by boiling katsuobushi (dried bonito flakes) with soy sauce, kelp, garlic, and other ingredients.
Myeolchi aekjeot (anchovy fish sauce) and kkanari aekjeot (sand lance fish sauce) are often used interchangeably due to their similar levels of saltiness, but there are subtle differences in the degree of fishiness among the fish sauces. The intensity of the fishy flavor varies slightly, with myeolchi aekjeot being the most pronounced, followed by kkanari aekjeot, and then chamchi aekjeot (tuna fish sauce).
Anchovy fish sauce has a subtle anchovy aroma and a savory taste. Compared to kkanari aekjeot (sand lance fish sauce), it has a slightly more robust fishy flavor and less sweetness. It works well in soups and stews or any dish that requires heating. It's also great for fermented foods like kimchi and jangajji (장아찌, pickled vegetables).
It enhances the unique flavors and adds a savory taste, especially when added to dishes like tteokguk (떡국, rice cake soup) and miyeokguk (미역국, seaweed soup). Using it in various types of kimchi, such as baechu kimchi (napa cabbage kimchi), nabak kimchi (watery kimchi), and pakimchi (파김치, spring onion kimchi), brings out a deeper flavor.
Kkanari aekjeot (sand lance fish sauce), known for its minimal fishy taste and subtle unique sweetness, can be used as a substitute for soy sauce or mixed with it to adjust the food seasoning. With a lighter taste and less fishiness compared to anchovy fish sauce, it pairs well with a variety of stir-fried dishes, musaengchae (무생채, julienne Korean radish salad) and kimchijeon (김치전, kimchi pancakes) and when cooking Korean ramyeon, adding a bit of it when the noodles are almost done can bring out the unique flavor of fish sauce.
Chamchi aekjeot (tuna fish sauce), flavored with bonito flakes to give it a smoked tuna aroma, has a sweeter taste compared to anchovy fish sauce and kkanari fish sauce, making it a good match not only for Korean cuisine but also for Japanese dishes. It's suitable for adding flavor to dishes without the fishiness often associated with fish sauce.
A popular drinking snack among Koreans, adding tuna fish sauce to eomuktang (어묵탕, fishcake soup) makes it even more delicious, especially when enjoyed with its hot broth during the cold winter months. Chamchi aekjeot (tuna fish sauce) enhances the flavor of seasoned vegetable dishes, such as spinach salad and minari salad. Still, it is not recommended for traditional Korean soups or stews as it may not complement their flavors. While many varieties of fish sauce are available, it's best to choose products with a high content of original ingredients and minimal additives.
3. Mareun Myeolchi / Dipori (Dried Anchovies / Fish for Broth)
Mareun myeolchi (마른 멸치, dried anchovies) and dipori (디포리, broth-making herring family fish) are used as broth ingredients for soups and stews, boasting a rich and savory flavor. Dried anchovies are available in various sizes: the smaller ones are typically pan-fried and eaten as a side dish, while the larger ones are generally used to prepare broth for soups.
When making broth, you can either use dried anchovies alone or combine them with dipori for a deeper flavor, ensuring to remove the head and guts from the anchovies to prevent the broth from tasting bitter. Place cleaned anchovies and kelp in a pan and sauté them to eliminate moisture and any fishy odor. For the broth, a good ratio is 7 or 6 parts anchovies to 3 or 4 parts dipori.
Good-quality anchovies and dipori should be intact, with a silver sheen and firmly attached scales when observed visually. They should also feel firm to the touch without oily residue, indicating a high-quality product. Dried anchovies contain moisture, so it's beneficial to sauté them in a pan with half a spoonful of soju to remove any moisture before storing them in the freezer. If mold develops due to improper storage, boiling or heating will not eliminate the mold spores, so the affected anchovies must be discarded.
4. Ssamjang (Mixed Soybean Paste)
Koreans enjoy wrapping rice or meat in vegetables such as lettuce or perilla leaves. This eating style is referred to as 'ssam (쌈, wrap).' When enjoying ssam, it's typical to add a little specially prepared 'jang (장, paste)', a blend of various seasonings mixed into soybean paste and red pepper paste. These two words combine to form 'ssamjang (쌈장, mixed soybean paste),' a must-have seasoning in Korea for meat or wraps.
Ssamjang offers a subtle sweetness and saltiness with a creaminess similar to mayonnaise. It is harmoniously blended with the nutty flavor of soybean paste and the mild spiciness of red pepper paste. Ssamjang is generally bought ready-made from grocery stores, but with soybean paste and red pepper paste on hand, you can easily make it at home.
Finely chopped green onion and hot pepper, mixed with soybean paste, red pepper paste, sesame oil, plum extract, and sugar, blended well, you'll end up with a tasty ssamjang. Lay some grilled pork belly and thinly sliced garlic on lettuce. Top it with a dollop of ssamjang the size of a fingernail, and if you eat it, you'll discover why people love this sauce. And, on top of the cabbage, steamed until it's halfway cooked, place a spoonful of rice and a piece of grilled fish fillet, and try wrapping it all together with some ssamjang. The lightly steamed cabbage develops a hint of sweetness, which pairs harmoniously with the flavor of the ssamjang, stimulating your appetite and allowing you to enjoy a healthy and delicious cabbage ssam meal.
5. Soju (Korean Distilled Spirits)
Soju (소주), beloved by Koreans alongside makgeolli (막걸리, Korean traditional wine), is famous for its clean taste and affordability, making it a go-to drink for casual gatherings with friends or acquaintances, epitomizing Korea's quintessential popular beverage. Additionally, soju is used in Korean cooking as a substitute for cooking wine to remove unpleasant odors from food or to maintain cleanliness in the kitchen.
Adding soju can eliminate any fishy smell when blanching squid in boiling water. Incorporating soju into the marinade for ribs can tenderize the meat and help remove the distinctive odor of pork. When making Korean chicken stew or fish braises, adding soju softens the ingredients' texture and eliminates unpleasant smells, allowing you to cook cleaner and more delicious food.
If you have leftover soju, which is colorless and odorless, leaving the bottle open in the refrigerator can help eliminate unpleasant smells. If your stove or frying pan has greasy residue, wiping it with a kitchen towel dampened with soju can remove the sticky grease more effectively than chemical detergents or cleaning products. This method is also commonly used by many Korean homemakers. If you plan to fry food at home, use a 1:1 water ratio to soju in your batter. Because water and soju have different boiling points, using them in the batter makes the fried food crispier and reduces the cooking time.
6. Pyogo Beoseot (Shiitake Mushrooms)
In Korean cuisine, pyogo beoseot (표고버섯, shiitake mushrooms) are widely used as a natural seasoning to enhance the savory taste of dishes. Grinding dried shiitake mushrooms into a powder and using it sparingly while cooking can add a depth of flavor to dishes, and the broth made by simmering in water for an extended period can be used as a stock for soups or stews. Store the shiitake mushroom powder in an airtight container in the freezer and use it as needed. This way, you can conveniently use this natural seasoning for a long time.
Shiitake mushrooms are often used as seasonings or secondary ingredients in Korean cuisine, but there are also many great recipes where they shine as the main dish. Using soy sauce and oyster sauce, the pyogo beoseot jangjorim (표고버섯 장조림, shiitake mushrooms braised in soy sauce and oyster sauce), along with pyogo beoseot bokkeum (표고버섯볶음, stir-fried shiitake mushrooms with carrots and onions) featuring carrots, onions, and peppers, and pyogo beoseot jeon (표고버섯 전, shiitake mushroom pancakes) made with eggs and soring onions, are great as side dishes or paired with drinks like makgeolli. Shiitake mushrooms especially pair very well with pork, making thinly sliced shiitake mushrooms a great addition when eating samgyeopsal (삼겹살, pork belly).
Shiitake mushrooms are rich in dietary fiber. They are effective for constipation and promote better blood circulation and immune system health. They are also beneficial for preventing osteoporosis and supporting joint health, making them a healthy ingredient for your diet.
Fresh shiitake mushrooms that have yet to be dried tend to lose their freshness quickly, so it's best to separate the caps and stems before freezing them for storage. On the other hand, dried shiitake mushrooms should be vacuum-sealed or placed in a mesh bag and stored in a cool, well-ventilated area for optimal preservation. Choose shiitake mushrooms with caps curled inward at the edges and select ones with intact inner gills that are clean and white. Additionally, choose mushrooms with thick, short stems and caps that are deep brown in color and firm to the touch.
7. Huchu (Pepper)
Huchu (후추, pepper), one of the four major spices in the world, enhances the flavor and stimulates the appetite with its distinctive aroma and unique spiciness. In Korean households, ground pepper is more commonly used than whole peppercorns. Grinding whole peppercorns in a pepper mill right before use can offer a fresher taste and aroma, but most people opt for the convenience of pre-ground pepper.
In Korea, pepper is commonly sprinkled into clear broths such as tteokguk (떡국, rice cake soup), manduguk (만두국, dumpling soup), seolleongtang (설렁탕, beef stock soup), and eomuktang (어묵탕, fish cake soup) to enhance their flavors. Additionally, adding pepper at the end of cooking dishes like japchae (잡채, stir-fried glass noodles) significantly improves their taste. Slightly sprinkling pepper on spicy tteokbokki (떡볶이) can add a unique twist and allow you to enjoy a different flavor profile.
In cooking that involves roasting or frying, it's healthier to sprinkle pepper on the food after turning off the heat once cooking is complete rather than at the start or midway through the process. Especially when grilling meat, sprinkling pepper after cooking rather than before can be a healthier way to enjoy pepper.
8. Dasima (Kelp)
In Korean cuisine, dasima (다시마, kelp) is commonly used with dried anchovies to make a rich broth that adds depth and a savory taste to soups and stews. Grinding dried kelp in a blender to make a powder and adding it to dishes in small amounts acts as a natural seasoning that enhances the flavor and is suitable for a wide range of recipes.
After wiping the surface of the dasima, cut it and fry it in oil. Once crispy, sprinkle the dasima twigak (다시마 튀각, fried kelp chip) with sesame seeds and sugar. This dasima twigak is a popular side dish for meals among Koreans. And soak the dasima in water to remove the salt, then, cut it into squares, top it with rice and jeotgal (젓갈, salted seafood) to make a dasima wrap, creating a delicious and nutritious meal.
In Korea, during the cold winter seasons, people dry herring or saury in the brisk sea breeze to create a chewy texture. This delicacy is called gwamegi (과메기, half dried saury). A slice of gwamegi wrapped in a square of dasima along with garlic, chili peppers, and vinegared red pepper paste, known as gwamegi ssam, is a favorite accompaniment to drinks for many Korean men, particularly complementing soju well.
Dasima stimulates the intestines to relieve constipation, absorbs and eliminates carcinogens, aids in preventing hair loss while adding shine to the hair, and helps lower blood pressure, making it a healthful food. Good quality dasima has a surface color of black and dark green with a white powder, indicating a high-quality product. It's advisable to avoid purchasing dasima that appears reddish or has many fine wrinkles.
9. Olligodang (Oligosaccharide)
The use of new sweeteners, including olligodang (올리고당, oligosaccharides), is on the rise as a substitute for sugar, which has long been used to sweeten foods. Among these, oligosaccharides are widely used in Korean households as a sugar substitute because they are lower in calories, do not raise blood sugar levels, and contain dietary fiber.
However, a closer look at the composition of oligosaccharides reveals that most of them still contain a certain amount of sugar. The oligosaccharides available on the market can be categorized into two types: isomaltooligosaccharides (IMOs) and fructooligosaccharides (FOS). Both of these types have advantages and disadvantages, so limiting your choice to just one kind doesn't make sense. Instead, the best way to choose a quality product is to check the 'oligosaccharide content' listed under 'ingredients' on the back of the package and opt for the product with a higher percentage. Of course, products with a higher oligosaccharide content are better and lower in calories.
Depending on the type of oligosaccharide, some varieties are suitable for cooking with heat, while others lose their sweetness when heated. When purchasing, you should choose a product that can be used in heated dishes. And, since oligosaccharides are less sweet than sugar, you'll need to use more to achieve the same level of sweetness as sugar. Oligosaccharides become thicker and harder if stored in the refrigerator, so it's best to keep them at room temperature, where they can be used for about 20 months.
10. Mulyeot (Starch Syrup or Corn Syrup)
Mulyeot (물엿, starch syrup) is a sweetener in cooking. It adds sweetness without imparting any color or odor. Unlike sugar or oligosaccharides, it gives food a glossy appearance. Made primarily from corn starch, it is clear and transparent, ensuring it does not alter the color of dishes. Its thin consistency also makes it easy to use in cooking. Although it is less sweet than sugar, the right amount can add a clean, subtle sweetness to food.
Starch syrup, unlike oligosaccharides, can be used in heated dishes, making it more versatile and convenient for a wider variety of recipes. Starch syrup's sticky viscosity allows for easier concentration control than sugar, making it ideal for stir-fries and braised dishes. Adding it to dishes like myeolchi bokkeum (멸치볶음, stir-fried anchovies) and jeyuk bokkeum (제육볶음, stir-fried pork) imparts a suitable sweetness and adds a shine, creating popular side dishes. Due to its viscosity, it's best not to store it in the refrigerator but at room temperature, where it can be kept for about two years.
11. Ggul (Honey)
Ggul (꿀, honey), known for its versatility, is commonly used as a sweetener in cooking, alongside oligosaccharides or starch syrup, offering a healthier alternative to sugar. Particularly in Korean cuisine, which frequently incorporates garlic, adding honey can significantly increase the absorption rate of garlic's nutritional benefits by more than tenfold. Honey is broadly classified into two types: feeding honey, which is produced using sugar, and wild honey, naturally collected from the wilderness. Due to its exceptional quality, high-quality wild honey commands a higher price than feeding honey.
Rich in enzymes and minerals, honey is a nutritious food that enhances immunity, aids in fatigue recovery, and promotes restful sleep. On chilly days, a spoonful of honey dissolved in warm water can help regulate body temperature, support bronchial health, and even assist in recovering from hangovers after alcohol consumption.
For a snack with a Korean twist, try slicing garaetteok (가래떡, bar rice cake) into finger-length pieces, grilling them, and then dipping them in honey for a delicious treat. Additionally, incorporating honey into plain yogurt for salad dressing can impart a subtle sweetness that enhances the flavor. To preserve honey's quality, store it in a cool place away from direct sunlight and high temperatures. Using a clean spoon to extract honey ensures it remains free from contamination and lasts a long time.
12. Maesilcheong (Plum Extract)
Maesilcheong (매실청, plum extract) is created by fermenting plum fruits with sugar in a 1:1 ratio for two to three months. It is a healthier alternative to sugar in cooking. Since plum seeds contain toxins and should not be consumed raw, removing them before preparing or boiling the aged extract to neutralize the toxins before use is crucial. This method eliminates toxins while preserving the nutrients, making it safe for long-term consumption.
The extract from plums is particularly effective in neutralizing fishy and gamey odors in fish and meat, also acting as a tenderizer to enhance the overall flavor. It finds versatile use in culinary preparations, such as in kimchi, seasoned cucumbers, and various mixed vegetables. Moreover, it can be dissolved in warm water to make a refreshing tea. Beneficial for health, this extract helps in digestion, lowers cholesterol, and improves liver function, which is instrumental in recovering from fatigue and strengthening the immune system. Whether homemade or commercially purchased, plum syrup is a delightful addition to various recipes. When selecting commercial products, opt for those listing a simple 1:1 ratio of plums to sugar on the nutrition label without additional ingredients.
Korean Pronunciation by Natives
‑ Aekjeot is a liquid jeotgal (젓갈, salted seafood) without any fish sediment. It is used in a wide range of Korean dishes, including when making kimchi and mixed vegetables, stews, and soups. A wide variety of fish is used to create it, including blue crab, halibut, hairtail, and saury, but anchovy fish sauce and sand lance fish sauce are the most commonly used, followed by tuna fish sauce. Typically, these three types of fish sauce are the most widely used. |
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- In Korean cuisine, it's used as a sweetener instead of sugar, along with starch syrup or oligosaccharides. It's also enjoyed as honey tea in cold winter by dissolving it in warm water. People prefer wild honey, with acacia honey, chestnut honey, and wildflower honey being particularly popular. On a slightly different note, the word 'ggul (honey)' is playfully used in conversations quite frequently in Korea. Here are a few examples. ① ggulmat (꿀맛, honey taste) - often used to describe something extremely delicious or enjoyable. ② gguljohab (꿀조합, honey combination) - used to describe an excellent or perfect combination. ③ ggulalba (꿀알바, honey part-time job) - referring to a part-time job that is considered easy, well-paid, or highly desirable. These expressions are mostly used among family and friends, not in formal settings. |
‑ In many Korean cooking, pepper is primarily used to season oily foods and stir-fries and to sprinkle over soups and stews, enhancing their flavor. Using pepper in the marinade for ribs and seasoning delicious dongtaejeon (동태전, pollack pancakes) with salt and pepper brings out the flavors and aromas of dishes. Additionally, sprinkling pepper on gukbap (국밥, rice soup) or tteokbokki can also enhance the flavor and whet your appetite. |
‑ Jeotgal, a traditional Korean fermented food, is made by salting various types of fresh seafood. The most commonly seen types include salted shrimp, salted squid, and salted clam, but it also utilizes a wide range of seafood like hairtail, oysters, small octopus, sea urchin roe, and cod. Each type of jeotgal has its own distinct taste and aroma, allowing for selective use depending on the dish. The flavor and aroma intensify as fermentation progresses, creating a unique taste profile. |
‑ Koreans enjoy making jeon, a type of Korean pancake, on rainy days. The sizzling sound of the jeon frying in oil on the pan is reminiscent of the rain, prompting cravings for these savory pancakes. Among the popular varieties are pajeon (파전, spring onion pancakes) and kimchijeon. The key to a delicious kimchijeon lies in using well-fermented kimchi that's tangy and frying it quickly over medium heat until the edges are crispy. Adding bacon to kimchijeon is a tasty twist, and incorporating dried shrimp or soaked glass noodles can offer a new and delightful flavor experience. |
‑ In Korea, it's a traditional practice for new mothers to eat sea mustard soup, known as miyeokguk, after giving birth. Sea mustard is rich in nutrients like iron, calcium, and iodine, making sea mustard soup an excellent dish for helping mothers recover their strength. Additionally, it's customary for everyone, whether children or adults, to eat sea mustard soup on birthdays. Miyeokguk is known for its light and savory flavor, carrying the distinctive taste of sea mustard, making it a familiar favorite among most Koreans. The soup can be made more delicious and nutritious by adding ingredients like beef or dried pollack or by enhancing its flavor with perilla powder or oysters, doubling the taste and nutritional benefits. |
‑ Saeujeot, made by fermenting small raw shrimp in salt, has a strong salty flavor with a hint of the shrimp's natural aroma. This seasoning is a critical ingredient in various types of kimchi, including napa cabbage kimchi, kkakdugi (깍두기, cubed radish kimchi), and oisobagi (오이소박이, stuffed cucumber kimchi). It is widely used in soups and stews as well. Saeujeot enhances the rich flavor as a dipping sauce for boiled pork or sundae (순대, Korean sausage), offering a deeper taste than dipping it with salt. This versatile fermented saeujeot is a staple in Korean cooking, adding depth and complexity to many dishes. |
‑ For generations, soju has been the most popular alcoholic beverage among people from all walks of life, holding significant cultural value in Korea. Typically, soju has an alcohol content ranging from 16% to 25%, and it has a smooth and mild flavor, making it easy to drink. It pairs well with Korean dishes, such as pork belly, beef bulgogi, raw fish dishes, and stews, offering a clear and transparent drink with various brands and flavors, including those infused with fruit essences. Additionally, soju is used in Korean cooking to remove gamey tastes from meat and fish and to clean grease stains in home kitchens. |
‑ When enjoying Korean ssam (쌈, wraps), a popular food among Koreans, ssamjang is an essential seasoning. It's a blend of doenjang (된장, soybean paste) and gochujang (고추장, red pepper paste), garlic, sesame oil, and plum extract, creating a slightly spicy, smooth texture with the rich, depth of flavor of soybean paste. Ssamjang is commonly served with pork or raw fish, lettuce, and perilla leaves, and it's also delicious when used as a dip for fresh vegetables like cucumbers and carrots. Mix warm rice with sliced cucumbers, lettuce, a can of tuna, ssamjang, and sesame oil for a quick and tasty meal to make an easy and delicious bibimbap. |
‑ Sundaeguk is a hearty Korean soup made by simmering pork bones to create a rich broth, into which sundae (순대, Korean sausage) and various pork offals are added and boiled once more. The sundae and meat are tender, offering a pleasant chewy texture, while the broth boasts a deep, robust flavor. It's best seasoned with slated shrimp and served with either napa cabbage kimchi or kkakdugi (깍두기, cubed radish kimchi) to enhance its flavor. Given that it contains pork offal, the presence or absence of any gamey smell can be a key indicator of a restaurant's quality in preparing this dish. Generally, Koreans enjoy drinking about a bottle of soju when having a meal with sundaeguk. |