Korean ingredients: Fermented

Korean cuisine has a long history of using fermented ingredients as a way to enhance, season, and preserve dishes.

apple vinegar

Apple vinegar

Sagwa-shikcho
사과식초

black bean paste

Black soybean paste

Chunjang
춘장

mejugaru2

Fermented soybean powder

Mejugaru
메주가루

3 crabs fish sauce

Fish sauce

Aekjeot
액젓

gochuchang

Hot pepper paste

Gochujang
고추장

salted shrimp

Salted fermented shrimp

Saeujeot
새우젓

gukganjang

Soup soy sauce

Gukganjang
국간장

soy-sauce

Soy sauce

Ganjang
간장

doenjang

Soybean paste

Doenjang
된장

pickled radish

Yellow picked radish

Danmuji
단무지

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