In Korean this is called “sa gwa sik cho.” The label says it is 100% fermented.
Where to buy Korean ingredients:
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Korean cooking ingredients:
- Abalone
- Apple vinegar
- Asian chives
- Bamboo shoots
- Barley
- Barley malt powder
- Black bean paste
- Black sesame seeds
- Black sweet rice
- Buckwheat noodles
- Butternut squash
- Cinnamon
- Clams
- Corn syrup
- Cornish hen
- Crushed chili peppers
- Daikon radish
- Dill cucumber
- Dried anchovies
- Dried persimmons
- Edible chrysanthemum
- Eggplant
- Enoki mushrooms
- Fernbrake
- Fish cakes
- Fish sauce
- Fresh ginseng
- Frozen rice flour
- Garlic stems
- Ginger
- Green chili peppers
- Ground pork
- Hot pepper flakes
- Hot pepper paste
- Jja jjang myun noodles
- Jujubes
- Kelp
- Korean perilla leaves
- Korean radish
- Laver
- Mandu skins
- Mugwort powder
- mung bean jelly starch powder
- Mung beans
- Mustard powder
- Napa cabbage
- Oyster sauce
- Perilla seeds powder (deulkkae garu)
- Pickled radish
- Pine needles
- Pine nuts
- Pork belly
- Potato starch
- Red beans
- Red chili peppers
- Rice cake
- Roasted soy bean powder
- Roe
- Salted shrimp
- Sea plant (miyuk)
- Seafood medley
- Seaweed for samgak kimbap
- Sesame oil
- Sesame seeds
- Shiitake mushrooms
- Shredded red pepper
- Sliced rice cake
- Soft tofu
- Soy sauce
- Soybean paste
- Soybean sprouts
- Soybeans
- Squid
- Starch noodles
- Sweet potatoes
- Sweet rice
- Sweet rice flour
- Thin wheat flour noodles
- Tofu
- Turbinado sugar
- Water dropwort
- White oyster mushrooms
- Wood ear mushrooms
- Young summer radish
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I am attempting to make persimmon vinegar from a recipe off the Internet. I have been doing alot of shopping at a Korean super market,and bought some persimmon vinegar that I liked very much. I used the vinegar in a home made salad dressing it was good. A woman in the store suggested I buy small black soy beans(dried) and soak them in the persimmon vinegar for 1 week. Then she said eating 1 T, 3 times a day was really good for digestion. My beans are soaking now. I am American. Is this something common in other cultures? I have never heard of it.
hi mangchi…
im so thankful of your website…
im married to a korean…
can u teach me how to cook fish as main dish…
we have so many fish in ref but i only know how to fry…kkk
can u give me recipe using fishes,,,
thank u so much
yeah, did you check my maeuntang (spicy fish stew) recipe? http://www.maangchi.com/recipe/maeuntang
More fish recipes will be posted someday. Thank you for your interest in my recipes.
Hi there Maangchi, I am Princess, an avid fan of you. I am married to a Korean and have been staying here in Korea for few months. I wonder if you could advice me about korean cooking.
Ahh. I am a Filipina. In the Philippines we usually use vinegar in preparing our food. How about here? How often do you use vinegar? Does everybody like it?
Please send me a reply on my email.
Thank you! More powers!
pimky,
mostly it’s used in side dishes such as seaplant salads, radish salads…
i want to know what is the use of vinegar in korean food? for example in salad, rice???