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Photo: Ryan Liebe
12 Essential Ingredients for Korean Cooking
1. Gochugaru
Gochugaru is ground dried Korean chiles.
2. Ssamjang
Ssamjang is a thick, spicy paste typically served with lettuce wraps. You can buy it or make it yourself with Joo’sSsamjang recipeand then pair it with herKorean Chicken Skewers (Dak Ggochi).
3. Gochujang
Gochujang is a bright red, fiery chile paste and an essential Korean condiment.
4. Doenjang
Doenjang is a flavorful paste that, like miso, is made from fermented soybeans. Try it in Joo’sMushroom & Shrimp Pancakes (Pajeon)recipe.
5. Miyuk
6. Perilla Leaves
Perilla leaves are slightly thick and minty tasting, often used in place of lettuce to wrap up foods in Korean cooking. Try using them with Joo’sKorean BBQ Short Ribs (Galbi)as the filling. But if you can’t find them, Shiso or even large mint leaves make a good substitute.
7. Dangmyun
Dangmyun are naturally gluten-free, chewy noodles made from sweet potato starch.
8. Korean Chiles
Fresh Korean chiles can be green or red. Related to Thai chiles, they are medium-spicy.
9. Dried Anchovies
Dried anchovies add rich flavor to soups and stews or can be eaten as a snack.
10. Gim
Gim(dried, toasted algae, aka nori) is sold in both large sheets for making sushi and small sheets in snack packs.
11. Kombu
Kombu(dried kelp) is used to add umami to many Korean soups.
12. Umeboshi Paste
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