Learn More About one of the most made use of Korean cooking ingredients!
Today I’m sharing 30 essential Korean cooking ingredients.
This sort of post isn’t as attractive as a few other dishes I share right here, however, I assumed it would certainly be terrific to share my listing to improve your Korean cooking expertise as well as aid you upgrade your cupboard if essential.
Simply a pleasant caution that this is a lengthy post. If you wish to search for a certain active ingredient, simply press Ctrl + F (or Command +F for mac) as well as get in the keyword phrase you wish to look. With these Korean ingredients, I wish you have a fun time checking out my dishes!
Essential Korean Cooking Ingredients
Essential Ingredients — Dried Out
Korean chili powder/ Warm pepper flakes ( Gochugaru: 고추가루)— A Lot Of Korean spiciness originates from this magic powder called gochugaru. It is basically made with dried out Korean red chilies. It primarily can be found in 2 various layouts– great as well as rugged. Great chili powder is mainly made use of when making gochujang as well as rugged chili powder covers the remainder of Korean cooking requirements.
So I get rugged chili powder much more regularly as well as save it in my refrigerator as it can obtain moldy if you do not save it well (e.g. saving it at space temperature level). If your gochugaru begins solidifying, you can utilize the mixer to divide it once again. Simply a couple of secs of pulse will certainly repair it. Learn more regarding it from my various other message– Gochugaru.
Baked sesame seeds ( Bokken chamggae: 볶은 참깨)— Baked sesame seeds are typically made use of in a recipe as a garnish. It includes a nutty cozy taste as well as great crispy structure to the meal. Commonly it is made use of in Korean veggie side meals ( Namul, 나물) as well as likewise in dipping sauces. I utilize both Korean (left) as well as Japanese (best) brand name depending upon the sesame seeds shade I require at the time.
Ground black pepper ( Huchu: 후추)— Ground black pepper is commonly made use of when marinading barbeque meat. It assists eliminate the special meat scent. I likewise enjoy drinking this in to my Korean rice cake soup (Ddeok Guk, 떡국). It includes a great scent as well as moderate seasoning kick to this boring soup. I simply get a container of entire black pepper (non-Korean) brand name as well as ground it as I require it. For those of you that wish to attempt Korean brand name black pepper, the above image on the right is among them. Most likely one of the most preferred one.
Salt ( Sogum: 소금)— Salt is essential in any kind of sort of cooking yet I assumed I would certainly reveal what I utilize. For my basic cooking requirements, I have actually been utilizing the above Guun Sogum (구운소금: Roasted solar salt) for a couple of years. I truly similar to this salt. I would certainly consider it as a light salt. The bits are really great as well as it’s not as well salted or bitter or sour. It’s likewise Kosher accredited.
According to the supplier, “Korean Solar Salt is developed by dissipation of sea water by wind as well as the sunlight. Since it includes a lot of healthy and balanced minerals, it is not as well salted or sour so highlights the all-natural taste of the meal. This salt is created at “The Gem of Shinan Island”, which is categorized as an UNESCO Biosphere Get location so its all-natural top quality is allegedly far better than any kind of others.
Though, when I make Kimchi or various other marinaded Korean meals, I utilize rock salt (non-Korean brand name). I was initially presented to this rock salt by my Brazilian good friend. She utilized it when she makes Brazilian design steaks, which were magnificent. When I had some remaining rock salt after making these steaks, I attempted them in some Kimchi as well as cucumber salad dishes as well as it functioned terrific.
Primarily when you make Kimchi or various other pickled meals, you require to utilize rugged salt as opposed to great salt. I located that this rock salt is a little bigger than the common Korean salt that are made use of in Kimchi. Nonetheless I assume this rock salt is much more flexible for my basic cooking requirements which’s why I’m utilizing it. Examine Korean salt for Kimchi (or pickle) if you’re searching for a Korean branded rugged salt (굵은 소금).
Sugar ( Sultang: 설탕)— My partner believes Koreans utilize sugar a whole lot in their main courses. Do you assume so as well? I really did not understand that till he aimed it out a long time earlier. In my support, Koreans utilize sauces that are as well solid by themselves (soy sauce– salted, gochujang– zesty and so on), so you require to stabilize it by including something pleasant (e.g. sugar) in the cooking. Well, that’s my concept anyhow.
Commonly, there are 3 various type of sugar– white sugar, yellow sugar as well as dark brownish sugar in Korea. Some Koreans choose utilizing fluid types of sugar (e.g. rice syrup or corn syrup or oligosaccharides) rather than powder types of sugar. When I utilize powder types of sugar, I utilize raw sugar 95% of the moment as it’s the least refined. I just utilize white sugar (e.g. in a radish pickle) as well as dark brownish sugar (e.g. in marinading a soy based barbeque meat) when the shade of the food is very important (e.g. for food digital photography or event food)
Essential Ingredients– Fluid
Soy sauce ( Ganjang: 간장)— There are a couple of various type of soy sauce offered in Korea. Each of those have a various name based upon the ingredients made use of and/or the technique of developing. I will certainly cover that in even more information in a different message a few other time as it can be prolonged.
For my everyday cooking requirements (e.g. mix fry, braising and so on), I utilize 100% normally made soy sauce– Kikoman brand name. If you’re seeking to get a Korean brand name of this kind, Yangjo Ganjang (양조간장) is the name you ought to be searching for. For soup as well as stew, I utilize soy sauce that’s created soup. It’s saltier than various other type of soy sauce yet the shade is lighter. It can be likewise be made use of as a choice to salt as well as it includes much deeper umami.
Rice wine/cooking red wine ( Mirim: 미림)— I utilize rice red wine especially when marinading meat for a BARBEQUE. It eliminates the meat scent as well as it’s likewise understood to include a somewhat pleasant note to the main course. Japanese Mirin (미린) does the exact same work. You can find out more regarding cooking red wine from my various other message.
Korean fish sauce ( Aecjeot: 액젓)— Korean fish sauce is commonly made use of in ranges of Kimchi to increase the fermentation procedure. In some celebrations, it is likewise made use of in Korean side meals as well as soup/stew. There are 2 primary ranges of Korean fish sauce– anchovy sauce (Mulchi Aecjeot) as well as sand lance sauce (Kkanari Aecjeot). I have actually just made use of anchovy sauce thus far. Some individuals likewise discussed this message that it can not be replaced with Thai/Vietnamese fish sauce.
Korean malt syrup/rice syrup/corn syrup ( Mulyeot: 물엿)— These are a fluid kind of sugar. Koreans utilize it a whole lot to offer food a wonderful taste yet likewise to offer a glossy appearance. I made use of to utilize it a whole lot when I was residing in Korea, yet I do not utilize it any longer as I assume it’s not a healthy and balanced active ingredient. If I wish to offer a wonderful taste as well as glossy appearance, I utilize honey or 100% pure syrup depending upon the dish rather.
Sesame oil ( Chamgireum: 참기름)— Sesame oil is extensively made use of in numerous Korean side meals, rice meals, Korean barbeque as well as in dipping sauce as an ending up touch active ingredient. It includes a nutty scent as well as savoury taste. I commonly utilize Korean brand name sesame oil yet I understand some individuals advocate Kadoya brand name.
Perilla oil ( Dulgireum: 들기름)— Perilla oil is made from perilla seeds (by cold-pressing) as well as it is likewise made use of in some Korean veggie side meals. Perilla oil is understood for its very nourishing ingredients yet it has a whole lot much shorter life span (under 6 months) than sesame oil (6 months to 2 years).
Essential Ingredients — Paste
Korean chili paste/Hot pepper paste ( Gochujang: 고추장)— Does it need even more description? Gochujang is most likely one of the most well-known Korean spice. It enters side meals, soup & & stew, main courses, sauce etc. It is made from penalty Korean chili powder, glutinous rice, fermented soybeans as well as salt. While it’s spicy, it likewise has an extremely refined pleasant note.
Nowadays, there are numerous variations of gochujang (ie. added spicy gochujang, much less spicy gochujang as well as beef experienced gochujang and so on), nonetheless my dishes are based upon the conventional variation of gochujang. You can find out more regarding gochujang from my various other message.
Soybean paste ( Doenjang: 된장)— Korean soybean paste is commonly compared to Japanese miso paste. It is made with fermented soybeans over a time period. It has all-natural poignant scent as well as taste. It is primarily made use of in soup & & stew yet it can likewise be made use of as a sauce when making side meals.
Just like gochujang, there are numerous variations of soybean paste offered (e.g. soybean paste combined with fish and shellfish essence) nonetheless my dishes are based upon the conventional variation of soybean paste.
Korean spicy dipping sauce ( Ssamjang: 쌈장)— Korean spicy dipping sauce is most generally accompanied with barbequed Korean BARBEQUE. It can be conveniently made in the house utilizing soybean paste, chili paste, garlic, onion, sesame oil etc. Have a look at my fancier variation of this dipping sauce dish if you wish to make it from the ground up.
Just like chili paste (Gochujang) as well as soybean paste (Doenjang), there are numerous variations of spicy dipping sauce offered. You can find out more regarding spicy dipping sauce from my various other message.
Korean black bean paste sauce ( Chunjang: 춘장)— Korean black bean paste sauce is primarily made use of when making Jajangmyeon or Jajangbap. While there are powder variations offered, I choose utilizing the paste variation as it’s more delicious as well as has much deeper umami.
For the most part, this black bean paste sauce requires additional cooking prior to it can be made use of as it has a bitter preference by itself. If you follow my Jajangmyeon dish, the direction is consisted of there.
Essential Ingredients– Grains as well as Noodles
Brief grain white rice ( Ssal: 쌀)— Brief grain white rice is a regular Korean rice varieties. When prepared, the rice grains adheres to each various other. It has a somewhat glossy appearance as well as a little pleasant preference. Japanese sushi rice is likewise brief grain rice as well as this can be made use of conversely.
Today, I’m utilizing Australian brand name tool grain white rice just since this is a less expensive choice to Korean rice or Japanese rice. Though I locate this fairly substandard to Korean or Japanese rice. You might likewise wish to review my various other message, just how to prepare ideal Korean steamed rice.
Wonderful potato noodles/Korean glass noodles ( Dangmyeon: 당면)— Wonderful potato noodles are clear dried out noodles made with pleasant potato starch. They are most generally made use of in Korean combined noodles as well as veggies (Japchae). The noodles can be found in huge dried out packages as well as they are tough to divide. Nonetheless, there is likewise a pre-cut variation that are truly very easy to utilize also. So keep an eye out for those if you can.
To prepare, you saturate them in cozy water for a number of mins or boil depending upon the dish. They are comparable to cellophane noodles yet have a stronger as well as much more durable structure.
Essential Ingredients– Veggies
Napa cabbage/ Chinese cabbage/ Wombok ( Baechu: 배추)— Napa cabbage is most generally made use of when making Kimchi, which suggests it is a really crucial active ingredient. Napa cabbage is likewise made use of in a sautéed side meal, in napa cabbage soup (Baechuguk) as well as it can likewise be made use of as a cover (Ssam, 쌈).
Perilla leaves ( Gganip: 깻잎)— Perilla fallen leaves are made use of in a pickled side meal, in mix fry and also as a cover. They belong to the mint family members as well as have a solid scent. They resemble Japanese shiso, yet they are understood to have a various taste as well as form.
Garlic ( Manul: 마늘)— Unless it’s a treat meal or ordinary fit to be tied rice, you ought to anticipate to include some garlic in almost every Korean meal– soup, stew, side meals, main courses. I typically get a glass container of minced garlic (250g) from a Korean supermarket as well as it typically lasts me regarding 2 to 3 months.
Ginger ( Saenggang: 생강)— Ginger is likewise one more veggie generally made use of along side garlic. (Though it’s much less regularly made use of than garlic). Ginger is commonly made use of in marinate sauce, in Kimchi or in some Korean tea.
Environment-friendly onion/scallion/shallots/ springtime onion ( : 파)— Environment-friendly onion is made use of as a side veggie in numerous sort of kimchi, likewise as a cornerstone in pancakes as well as salad. It is likewise made use of in making brew as well as likewise as a garnish in addition to food. [Don’t forget to check out my tips on how to store green onions for a long time too. (I mean like 5 to 6 weeks! & No planting is involved!)]
Korean radish/Daikon radish/White radish ( Mu: 무)— Korean radish is made use of when making cubed radish Kimchi, white radish pickles or in numerous soups as well as stews. While it is a selection of Daikon radish, Korean radish often tends to be much shorter as well as rounder than common Daikon radish. It likewise has some tones of environment-friendly. If I can not obtain Korean radish, I simply utilize daikon radish rather (also this can be really tough to locate where I live!). If you’re interested, you can review my various other message on Exactly how to choose a fresh as well as scrumptious white radish.
Essential Ingredients– From the sea
Sea kelp ( Dashima: 다시마)— Sea kelp (likewise called Kombu) is primarily made use of when making supply (Korean design dashi). You get dried out sea kelp as well as saturate it in a dish of water for 1 hr (or even more) to utilize. In this instance, you’re primarily utilizing the water that’s been resting with the sea kelp not the sea kelp itself. You can likewise utilize sea kelp when making deep deep-fried sea kelp side meal.
Sea mustard ( Miyeok: 미역)— Sea mustard (likewise called Wakame) is primarily made use of in Korean algae soup (also known as Korean birthday celebration soup). You get dried out algae as well as saturate it in a dish of water for 10-15 minutes after that it will certainly swell as well as awaits usage. You can likewise get fresh sea mustard (Mul miyeok, 물미역) in Korea as well as this is commonly made use of when making side meals.
Dried out anchovy ( Marun Myeolchi: 마른 멸치)— Huge dried out anchovy is made use of when making supply (Korean design dashi). Tiny to tool dried out anchovy is made use of when making braised or mix deep-fried Korean side meals.
Algae ( Gim: 김)— Non-seasoned algae is most generally made use of when making Kimbap (김밥, Korean rice rolls) or as a garnish in rice cake soup. Experienced algae is made use of as a side meal. A little salted as well as sesame oil combed algae is especially preferred with children. It can likewise be made use of as a garnish on mix deep-fried rice. Some individuals utilize it as a beverage treat (with beer).
Korean fish cakes ( Eomuk: 어묵)— Korean fish cakes are generally made use of in mix fry meals or in soup. They are offered in a couple of various forms (e.g. square, rectangular shape, round, bar and so on). You can likewise make it in the house from the ground up utilizing my dishes. Learn more regarding Korean fish cakes from my various other message.
Essential Ingredients– Meat
Korean pork tummy ( Samgyeopsal: 삼겹살)— Koreans enjoy Samgyeopsal. Samgyeop suggests 3 layer so Samgyeopsal ways 3 split meat. This meat is commonly made use of on a BARBEQUE. It is preferred in both the non-marinated as well as marinated method.
Sirloin ( Deungshim: 등심) or Tenderloin ( Anshim: 안심)— Beef sirloin or tenderloin is generally made use of when making Bulgogi (Korean seasoned barbeque beef, 불고기), Miyeok-guk (Korean algae soup, 미역국) as well as Japchae (Korean glass noodles, 잡채).