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Korean cooking ingredients pages

  1. Frozen short grain rice flour (Naengdong mepssalgaru)

    There are many different kinds of rice flour (Ssalgaru) but short grain rice flour (Mepssalgaru) is made with short grain rice and is used to make fluffy rice cakes like Mujigaeddeok (rainbow rice cake), among other things. You can find this in the frozen section of a Korean grocery store. It’s sold frozen so that it’ll retain its […]

    Posted by Maangchi in Korean cooking ingredients on Sep 7th, 2008. Tagged: , , , , , , , , , ,

  2. Pine nuts (Jat)

    Pine nuts are used to garnish many Korean dishes and desserts. They are smaller and nuttier tasting than those available in American groceries and are considered precious (and thus are usually pricey). They are often sold in transparent packaging. Choose pine nuts that have no spots of discoloration and no variation in color from nut […]

    Posted by Maangchi in Korean cooking ingredients on Apr 19th, 2008. Tagged: , , , , , , , , , ,

  3. Black sesame seeds

    Black sesame seeds (Heukimja)

    Toasted sesame seeds add a nutty dimension and a little crunch to many dishes. I usually sprinkle black sesame seeds on white fluffy rice in lunchboxes (dosirak) for contrast and flavor. Always choose the seeds with the latest expiration date. Keep some in a glass container or jar in a cool, dry place and the […]

    Posted by Maangchi in Korean cooking ingredients on Mar 10th, 2008. Tagged: , , , , ,

  4. kelp

    Kelp (Dasima)

    Dried kelp, or dasima in Korean, or kombu in Japanese, is a very important ingredient in the base broth of many Korean recipes, giving the broth a delicious umami flavor. Kelp is sold in huge sheets in many Asian markets, as well as most whole-foods stores. Choose the thickest you can find. Store in a […]

    Posted by Maangchi in Korean cooking ingredients on Feb 29th, 2008. Tagged: , , , , , , , , , , ,

  5. kim

    Seaweed paper (gim)

    Gim is made from seaweed that’s been chopped and dried into thin sheets. It’s delicious as a light, healthy snack, and for wrapping with rice and vegetables. Pressed seaweed paper is used in gimbap (rice rolls), for snacks, to garnish soups, stews, and other dishes, or just oiled, salted, and toasted to make a side […]

    Posted by Maangchi in Korean cooking ingredients on Feb 29th, 2008. Tagged: , , , , , , , , ,

  6. 3 crabs fish sauce

    Fish sauce (Aekjeot)

    Good fish sauce is savory, salty, a little sweet, and full of umami. It’s an essential ingredient for many Korean dishes and a substitute for soup soy sauce in many of my recipes. If you watch my videos you’ll see that I always use 3 Crabs brand fish sauce. It’s not made in Korea, but it is […]

    Posted by Maangchi in Korean cooking ingredients on Feb 29th, 2008. Tagged: , , , , , , , , , ,

  7. Dried anchovies

    Dried anchovies (Mareun-myeolchi)

    Dried anchovies are sold in plastic bags or boxes, sorted by size. Smaller anchovies (mareun janmyeolchi 마른 잔멸치) are used in stir-fries and toasted whole with soy sauce and chili paste to serve, bones and all, as a side dish with rice or as a snack. Large anchovies (gukmulyong mareunmyeolchi 국물용 마른멸치), around 3½ inches […]

    Posted by Maangchi in Korean cooking ingredients on Feb 27th, 2008. Tagged: , , , , , , , , , , , , , , ,

  8. starch noodles

    Starch noodles (Dangmyeon)

    These noodles are made from sweet potato starch and are nearly transparent after they’ve been cooked. They’re essential for making japchae. In a pinch you can substitute with cellophane noodles (a.k.a. “glass noodles”) or Chinese vermicelli, which are similar but made with mung bean starch. Look for them in Korean grocery stores. Seal the package […]

    Posted by Maangchi in Korean cooking ingredients on Feb 26th, 2008. Tagged: , , , , , , , , , , , ,