Korean ingredients, the basics

Today I am not sharing a recipe with you. Again no recipe today, but I will guide you a grand tour to a  Korean grocery store instead. Many people have asked me about Korean ingredients and how to use them. I realized that if you know the basic condiments and ingredients that are used in most Korean cooking, it will help you greatly understanding Korean cuisine.

If you are the lucky one who can read Korean, life would be a lot easier to get the product you need. But not everyone is capable of that. So I will show you what to look for and how to use them.

Keep in mind that there are hundreds of products in the store, and it is impossible for me to go through all the details, but the below items are the most common ingredients in Korea cooking.

Thanks to the local H-mart who allowed me to take pictures of their products so I can post this article.

Now take a deep breath, open your eyes wide, and watch your steps! Let's go in.

Go to the condiment isle. A little overwhelming to see so many product on the shelf.

 These are important bean pastes. Yes, very important!

Red containers are for spicy red chili paste, 고추장(gochujang), for sauces and stews.

Beige/Brown containers are soy bean paste, 된장(duenjang), for soups and stews. It is very pungent and well known for its smell but Koreans can't get enough.

I use 순창(soonchang) or 해찬들(haechandle) brands but most of them are fine.

 The green containers are 쌈장(Ssamjang) for topping sauce on the Korean BBQ, sauce for the lettuce wrap, dipping for vegetables, etc. They are basically mixture of gochujang and duenjang with some garlic and other seasonings.

 You will also find these black bean paste called 짜장(Jjajang). It is for the famous black spaghetti dish called Jjajang-meon in Korean-Chinese style restaurants. Originated from China but became more popular in Korea for some reason. My kids favorite dish to order.

Korean BBQ sauce for beef and pork.

소(so) means cow, 돼지(dueji) means pig, 갈비(galbi) means ribs. 배(bae) means Korean pear. I've never bought any of them before so I can't tell you how good they are, but it can be handy if you are in a hurry.

 당면(Dangmeon), the famous japchae noodles. It is made with sweet potato starch. There are many kinds but look for pre-cut or individually wrapped ones unless you are intend to use the entire package at once for a big crowd.

 Glorious fish sauces. The ones in blue label are anchovy sauce(멸치), and purple ones are the other type of fish sauce(까나리). They both are used in making Kimchee and other dishes but I buy anchovy sauce.

 Korean corn syrup. These ones have fiber in them so they can be healthier option than regular corn syrup.

 Mirim. Similar to Mirin. sweet rice cooking wine (14% alcohol) for many uses.

 Now let's talk about soy sauce. There are different types of soy sauce. From left to right;
조림간장(jorim ganjang): for braising. Other flavors added (w/ mushroom, sugar, sea kelp, etc)
저염간장(jeoyum ganjang): low sodium. Healthier option to cut down the sodium.
양조간장(yangjo ganjang): naturally brewed from soy, about 6 month of fermentation. good quality soy sauce.
진간장(jin ganjang): blended soy sauce, mixed with naturally brewed and chemically processed, short fermentation period of 3-7 days, darker and cloudier in color.

국간장(gook ganjang) or 조선간장(chosun ganjang). Korean style soy sauce, naturally brewed from soy for very long period of time. It has more translucent in color and saltier in taste. Good substitute for salt in soups and other vegetable side dishes where salt alone can not give the deep flavor.


멸치(myulchi), Dried anchovies. Medium and small sizes for pan frying.


Large anchovies are for making stocks for soups and stews.

 These are bottled concentrated anchovy-sea kelp stock. If you enjoy Korean soups and stews, anchovy stock is a must and these can be convenient when you don't have time to make stocks.

 

 다시다(dashid) Flavor enhancers. I hardly use them. If you need any of them to give extra touch on your food, look at the label and avoid the ones with MSG(monosodium glutamate).


고춧가루(gochugaru), Korean chili flakes or powder. Look for the coarse flakes for making most recipes. Fine powder is for making home-made chili paste. Look at the label and get Korean origin if possible. Chinese and Mexican origins are spicier.


소금(sogum), Korean sea salt. Coarse sea salt is for Kimchee, and fine salt is for general use. Korean origin is the best. 천일염(chenil-yum) is popular type of salt in Korea.

Various sesame oil. 참기름(chamgirum) is regular sesame oil, 들기름(delgirum) is wild sesame oil which yield stronger in fragrance.

Roasted sesame seeds. Some in whole seeds or some crushed. I prefer the whole roasted seeds.


미역(miyuck), Dried seaweed. Good for soups and salads. They will triple in volume once soaked in water for 10 minutes. Most Korean mothers, who just gave birth, have to eat this seaweed soup for weeks-known for its nutrition of stimulating breast milk! That doesn't mean non-breastfeeding people shouldn't eat. I make seaweed soup very often and I am done with that stage. Thank Father above for that.


김(gim), Roasted seaweed in sesame oil or other types of oil. some in whole sheets or pre-cut individual serving packages. These are so good to wrap rice with. Once opened keep in the freezer. Addictive!


Canned mackerels(고등어) and pikes(꽁치). Pikes are slender fish than mackerels and their bones are finer but since they are canned their bones tend to melt away once cooked. They make wonderful stews with Kimchee or radish.


유자차(yujacha), citron tea. Wonderful remedy for cold symptom. Just add hot water.

This isle is designated for full of various grains. I often mix white rice with brown rice, barley, wild rice, millet, etc. They need to be soaked overnight before cooking. Wonderful taste and so good for you. You can find mixed grains in a package as well.

튀김가루(tuigim garu), panko bread crumbs for deep frying.
부침가루(buchim garu), Korean pancake batter mix for pan fried dishes.


Most Korean restaurant used to serve roasted grain tea as drinking water to their customers. I am not sure why I don't see them much any more. You just add these to boiling water let it simmer. Need to store the tea in the fridge and drink like water.
옥수수차(oksusu cha), roasted corn tea
보리차(bori cha), roasted barley tea


라면(ramen). Usually red packaged ones are spicy and lighter color ones are mild. Black or dark brown packaged ones are black bean sauce noodles.


My favorite tofu(두부) brand. 3 types.
Green sticker: silken soft for raw eating. Some like to eat raw tofu for breakfast. I don't.
Orange sticker: firm tofu for pan fry dishes.
Blue sticker: medium soft for soups and stews.
There are also tofu in a tube called (soondubu) for spicy tofu stew.


2 types bean sprouts. Both are good for soups and salads.
Soybean sprouts should be cooked but mung bean sprouts can be eaten raw.


Some call it sesame leaves and others call it perilla leaves. Not sure which one is correct English name but its Korean name is 깻잎(kketnip). Very fragrant, wonderful to serve with BBQ, They Make Kimchee, or other side dishes as well.


대파(daepa) Asian leek. Milder than green onion. Commonly used in Korean cooking.

Pureed garlic and ginger for convenience.

 Korean rice but harvested in California. I use the one in white package called Sam Soo Gab San.

 Sliced rice cakes for soups.

Kimchee! If I have to buy Kimchee I prefer the ones below.

 These are store made Kimchee and they tasted better than the ones in the jar to me.  However, home-made Kimchee is the best.

 Frozen sliced beef for Korean beef. Usually beef rib eye or sirloin. I prefer thinner slices.

 Pork belly slices for 삼겹살(Samgyupsal) dish. Perfect to pan fry, wrap with lettuce, and top with ssamjang.

 Beef ribs for stew and soups.

 만두(mandoo), Korean dumplings. Various kinds with pumpkin, chives, pork, Kimchee filling. Pan fry, deep fry, steam, or boil. Quick and easy to enjoy. Serve with soy sauce/vinegar dipping sauce.

 고등어(godenguh), salted boneless mackerel. Good for pan fry or broil.

어묵(uhmook) fish cakes. These have some vegetables in them and taste better than prepacked ones.

꽁치(Kkongchi) Frozen pike fishes.

 Rice scoop. These have spikes so the rice don't stick on the surface.


Chopsticks with finger holes for easy use. These are for training preschoolers but I have seen ones for adults. Do you need a pair?

Well, the grand tour is over. If you are looking for the H-mart near you, click here.
If you live in the area where Korean food is unheard of, you should be thankful that you live on 21st century where everything is available via world wide web.
Look for the below websites for Korean groceries in the U.S.A

H-mart : online shopping and stores in NY, NJ, PA, MA, MD, VA, GA, CA
Han Yang mart : online shopping and stores in NY, NJ
Koa mart : online shopping only
Zion market : store locations in CA
Grand Mart : store locations in VA, MD

For Hong Kongers, There are couple of stores in TST. The store below delivers items to your door if you buy certain amount of $. FYI, the shop next door sells various Kimchee and side dishes as well.

New World Korean supermarket

KL, Malaysia:

Good morning mart

Lotte mart

Singapore:
Solely Seoul

London, England:

Seoul Plaza

Hanna supermarket

If you know other locations in different countries, please, feel free to share on this post.
Have a great weekend y'all!

Rice Cake Soup, the Korean way of new beginning

 Happy New Year! The year of Rabbit, yeah!
I stayed up after midnight to welcome the year 2011. There were some regrets that I have left behind in year 2010 but decided not to look back. I already have set my new resolutions to accomplish this year, which is basically renewing the old ones..., LOL!  I'm looking forward to have another new beginning to be unfold in front of my eyes. I am just happy to live on this earth full of interesting things.

When I was a kid, New Year's day is the day we earn lots of money. We put on new clothes and go visit relatives, bow in full to them. We call it 세배(sebae). You lower your whole body to the ground to show them respect. In return, grandparents, uncles and aunts pay money to us. I used to earn over $100 each year after back breaking bowing business. I came from big family with lots of relatives.

Food is a big part of the festive day of New Year. We make dumplings, rice cakes of all kinds, braised beef ribs, all kinds of pan fried cakes and fritters, steamed fish, etc. I remember very long long table my mother had. Full of many dishes on the table we all mingled with our uncles, aunts, and cousins,  enjoying and celebrating the new beginning together. Our family tradition after the meal was Karaoke. My dad used to record our singing and replayed that tape for us to listen. We laughed and made jokes of each other. I think my family was glad that I desired cooking more than singing.

I made the rice cake soup, 떡국(Ddukgook) on New Year's day. It is very easy to make with a few ingredients. For any soups, the most important thing is the stock. I use beef brisket for the stock, but with a hint of some dried sea kelp and anchovies added. If you are not a big fan of anchovies, you can skip them. Sliced rice cakes can be easily found in most Korean groceries, some as frozen, or some fresh.

 Main ingredients are; sliced rice cakes, beef brisket, onion, black peppercorn, anchovies, dried sea kelp(kombu), green onions, eggs, and garlic which I forgot to add in the picture.



These are for seasoning the soup. Mirim(sweet rice wine, you substitute with regular rice wine or skip it), Korean soy sauce, sesame oil, pepper and salt.

 Let's make the stock first. Have them bath all together; beef, anchovy(optional), sea kelp, onion, peppercorn, and rice wine in a pot. The party has just begun.

When they come to boil, remove the sea kelp. She needs to go home (it gets slimy if cooked too long). Reduce the heat to low and simmer for 30 minutes, covered. This will make very flavorful stock.

 Meanwhile soak your main actress in the water for 15 minutes, drain and set aside. If your cake is made fresh (soft to touch), no need to soak.

 When the stock is done, drain and discard everything except the beef.

 Cool the beef for a few minutes and shred them into desired sizes.

Beat eggs lightly and set aside.

 Bring the stock back into pot and let it boil again and add the drained rice cake. The cakes will sink to the bottom of the pot, so stir them with a spoon. Add the reserved beef at this point.

 You will see some scum floating on top, remove it using a spoon. When the rice cakes are done, they will float to the top.

 Reduce the heat to medium low, add Korean soy sauce and chopped garlic.

Add beaten eggs in swirling motion but do not stir the soup.

Add green onion, sesame oil, and season with salt and pepper to taste. Done!

Garnish the soup with some toppings.
Roasted seaweed slices are excellent choice to add, but chili or mushrooms are good too.
Gather up the crowds and serve the soup immediately. If you have Kimchee as side dish you are one sensible chef. They must go together.

Eat, celebrate, and share wise goals for the new year with each other. 

There is nothing like having family together on the day of new beginning.

I have my kids and the piano man to set 3 goals to accomplish this year.

We talked about their realistic goals.

Then,

They asked me what my goals are,

So I answered,

"My goal is to remind you to accomplish your goals"

Happy New Year!

Rice Cake Soup

 makes 4-6 servings

For the stock:

9 cups water

1 lb beef brisket

5-6 dried large anchovies (optional)

3 medium dried sea kelp, rinsed

1 Tbsp black peppercorn

1 small onion, diced

1 Tbsp rice wine

For the soup:

2 lb rice cakes, soaked in water for 15 minutes and drained

2 Tbsp Korean soy sauce

2-3 eggs, lightly beaten

2 green onions, chopped

1 garlic, chopped

1 tsp sesame oil

salt and pepper to taste 

roasted seaweed, chili slices, or mushroom slices for garnish (optional)

To make the stock, combine all the ingredients in a large pot and bring to boil. Remove the sea kelp, reduce the heat to low, cover with lid and let it simmer for 30 minutes. Drain the stock and discard all except the beef. Shred the beef into desired size and set aside.

To make the soup, bring the stock to boil again. Add the rice cakes and reserved the beef, stir. There will be some scum forming on the soup, remove with a spoon. 

When rice is fully cooked they will float to the top. Reduce heat to medium low, add chopped garlic and Korean soy sauce. Add the beaten eggs in swirling motion, add green onion, sesame oil, salt and pepper to season. Remove from heat and serve immediately with some Kimchee on the side.

Garnish the soup with some roasted seaweed slices or chili if you desire.

Printable recipe