10 Essential Ingredients For Korean Cooking!

 Essential Ingredients For Korean Cooking

Today I would like to introduce 10 essential Korean cooking ingredients. For those interested in Korean cuisine, I will tell you in detail what ingredients to buy and how to use them. Please refer to the link for the ingredients that you are interested in.

Soy sauce (ganjang), gochujang (red pepper paste), and doenjang (soybean paste) are the most basic ingredients in Korean cuisine and are also the main fermented foods that are frequently used. In the past, ganjang, gochujang, and  doenjang were made at home. These days, there are many people who go to the mart and buy commercial products rather than making them at home.

Ganjang (left), Gochujang( middle), Doenjang(right)

1. Ganjang (Soy sauce)

Types of soy sauce include gukganjang (soup soy sauce), jinganjang, yangjo ganjang (brewed soy sauce), etc.

Guk Ganjang (left), Jin Ganjang (middle), Yangjo Ganjang (right)

Gukganjang (left ) is a soy sauce made by soaking fermented soybeans in salt water. It is used when making soups such as seaweed soup, yukgaejang, beef radish soup or namul (seasoned vegetables). The brand I usually use is Sempio Joseon soy sauce (샘표조선간장).

Jin ganjang (middle) is a commonly used soy sauce and can be used in most dishes. Jin ganjang has a strong taste and is low in salt, so it is mainly used for foods that need to be heated. It is used for braised, stir-fried, steamed, and bulgogi dishes.

Yangjo ganjang (right) loses its rich aroma and taste when heated and boiled, so it is better to use it as a sauce rather than using it when cooking with heat. For example, when making sauce for dipping pancakes or other foods, or it is even good to just mix it in rice to eat.

If you have to buy either yangjo ganjang or jinganjang, I recommend jin ganjang, which is used well in most dishes. Compared to the color of gukganjang and jinganjang, gukganjang is lighter in color, has a higher salt content, and has a savory taste.

If it is difficult to find jinganjang, you can use Kikkoman soy sauce as a substitute.

2. Gochujang (Red pepper paste)

Chungjungwon Gochujang

Gochujang is a traditional Korean fermented food made by mixing glutinous rice flour, meju powder (fermented soy bean powder), salt, and water with fine red pepper powder as the main ingredient. Gochujang is used in a variety of dishes, such as tteokbokki, bibimbap sauce, bibim noodles, dakkalbi, etc.

If you go to a Korean mart, there are various brands of gochujang, and not all gochujang is spicy, but they are classified into spicy and less spicy. I usually buy less spicy gochujang. Personally, I often use Chungjungone brand gochujang. 

3. Doenjang (Soybean paste)

Haechandel (left top), Chungjungwon (left down), Nonghyup (right)

Doenjang is one of Korea's representative pastes which is made with meju (dried fermented soybean) and salt brine.

Meju (Dried fermented soybean)

Doenjang is also divided into traditional and commercial doenjang. Traditional doenjang is made in a jar or pot by pouring plenty of salt water, and scooping out soy sauce.

Today, doenjang is made in factories by mixing boiled soybeans with wheat and fermenting them with Koji bacteria. As a result, it has a shorter aging period and is much sweeter than traditional soybean paste.

In general, doenjang is often used to make stews, soups, seasonings, and ssamjang. After opening the soybean paste, you can use it while refrigerating it. I usually use Chungjung one, Haechandeul or Nonghyup brand.

This is called ssamjang. It is made by mixing soybean paste and red pepper paste and adding various seasonings. It is a sauce eaten with meat or vegetables. 

Haechandle Ssamjang (seasoned soybean paste)

4. Gochugaru (Red pepper flakes)

Jongga gochugaru (left), Chinjung umma gochugaru (middle), Chungjungwon Bidan gochugaru (right)

Gochugaru is Korean red pepper flakes. There are two types of gochugaru in Korea. Fine gochugaru and coarse gochugaru. Fine gochugaru is ground very finely and completely powdered. Fine gochugaru is used to make gochujang (red pepper paste) or salted seafood.

In general, coarse gochugaru is often used for general cooking or for making kimchi.

Gochugaru also comes in spicy and less spicy flavors, so I think it would be nice to buy it according to your preference for spiciness. I usually like to use less spicy gochugaru. Gochugaru is often used when making kimchi, and it is also a frequently used ingredient in various Korean dishes such as oi muchim (cucumber salad), musaengchae (spicy radish salad), sausage stew, soup, etc . I recommend using gochugaru that is a product of Korea. Jongga gochugaru (left) which is available at the local Korean markets.  Chungjungwon bidan gchugru (right) which is available at Amazon. I bought it because the reviews were good. The price is cheaper than jongga gochugaru because although it is made from a Korean company, it is not a product of Korea. Products of Korean gochugaru is pricy but it tastes better. 

When using, it is recommended to store the appropriate amount in a container and store the remaining red pepper powder in a ziplock bag in the freezer.

5. Akejeot (Fish sauce)

Myulchi Akejoet (left) and Kknari Aekjeot (right)

In order to make fish sauce, small fish are fermented with salt. In Korea, Kkanari aekjeot (sand lance fish sauce, right) and myulchi akejoet (anchovy fish sauce, left) are the two most widely used fish sauces. In Korean cuisine, it is mainly used to make kimchi and is sometimes used instead of soy sauce.

Kkanari aekjeot (right) is a fermented and matured fish sauce. It is sweeter than anchovy fish sauce and less fishy, so it is good for those who don’t prefer the smell and taste of fish sauce. 

I also often use this fish sauce with three crabs on the packaging. It makes kimchi or food taste better without any special ingredients.

Fish sauce from tuna enhances the flavor of food and enhances the savory taste. This tuna fish sauce (한라 참치액) is a brand I often use. 

Halla Tuna Fish Sauce

6. Saeujeot (Salted shrimp)

                                     Dongbaekha Saeujeot (left) and 1385 Saeujeto (right)

Saeujeot is a fermented food made by salting shrimp. Saeujeot is often used along with fish sauce to marinate various Korean dishes, especially kimchi. Salted shrimp has a light taste because it is low in fat, so it is often used in dishes such as stir-fried zucchini or steamed egg, and goes well with pork dishes, such as bossam or pork belly. There are many types of salted shrimp, but the salted shrimp that I mainly purchased and use in the United States is Dongbaekha brand (left). Recently, I tried a new salted shrimp (right), and I think this salted shrimp is also good.

7. Kkaesogeum (Sesame seeds)

Samhak Roasted Wesame Weeds (left) and Samhak Unroasted Sesame Seeds (right)

Roasted sesame seeds add savory flavor to many Korean dishes. In particular, it is often sprinkled as a garnish at the end. You can buy pre-roasted sesame  seeds (left) at Korean grocery stores or you can buy unroasted sesame seeds (right) and stir-fry them at home. I personally buy unroasted sesame seeds, wash them at home, drain and fry them in a pan. Then, I think sesame seeds becomes even more savory and delicious. Roasted sesame seeds can be stored in a container and used when making food.

8. Chamgireum (Sesame oil)

Ottogi Sesame Oil (left) and Kadoya Sesame Oil (right)

Sesame oil is made by roasting and then pressing sesame seeds. Because sesame seeds have a unique and savory scent, adding a little bit to food enhances the flavor to be more savory. In Korea, it is mainly used in various foods such as soup, stew, seasoned vegetables, and bibimbap. When my daughter was little, she loved to mix rice with soy sauce and sesame oil in a fried egg. After use, close the cap tightly and store it. It is recommended to consume within 1 year. I usually use Ottogi sesame oil (left). You can also use Japanese Kadoya sesame oil (right) as a substitute.

9. Matsool (Cooking wine)

Matsool (cooking wine) is a type of alcohol that removes odors specific scents and tenderizes meat when cooking food. It is usually used in meat or fish dishes. In Korea, cheongju-type alcoholic beverages (rice wine) are mainly used.

Cheongju (Korean rice wine, Baekha Soobok)

 Mirim, a cooking wine, is also mainly used in cooking instead of rice wine. Lotte Mirim (right) and Ottogi Mihyang (left) types of cooking wine. 

Ottogi Mihyang(left) and Lotte Mirim (right) 

 However, if you find it difficult to purchase Korean rice wine, you can also use Japanese sake as a substitute.

10. Syrup

Sugar, starch syrup, oligosaccharide, grain syrup, and honey are often used to give sweetness to Korean cuisine. When you go to the mart, there are so many kinds, there will be times when you worry about which one to buy.

Beksul Oligosaccharide (left), Beksul Corn Syrup (middle), Ottogi Rice Syrup (right)

Oligosaccharides and corn syrup are often used in Korean cooking. One thing to note when using oligosaccharides is that the sweetness decreases when heated for a long time. If you add oligosaccharide near the end of cooking, it will preserve the sweetness and make it shiny.

Grain syrup (jocheong, right) is made by soaking grains in malt and boiling them down. It is a sweetener that has been used since ancient times. Since jocheong does not go through a separate refining process, it contains various impurities such as fiber in addition to sugars. The price is more expensive than starch syrup.

Honey can also be used instead of starch syrup, oligosaccharide, grain syrup. Honey is nature's sweetener. I often use it when making sweetness for health. Of the various syrups, oligosaccharides and honey are often used. 

Today, I explained 10 essential ingredients, but there are also everyday ingredients that you don’t necessarily need to get from a Korean market such as vinegar, sugar, and cooking oil. I hope you like today's blog. 

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