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“What food do you keep in your pantry?”

  • 2 posts
  • started 3 years ago by m3go
  1. I've been watching Maangchi's videos for a little while now and after making a few dishes I've fallen in love with Korean food. I would like to change my diet to mostly Korean food(since it's healthier and tastier than most of what Americans eat)but I'm limited to the recipes I can find online. I'd like to know what everyone keeps in their pantry and what you cook on a daily basis? I'd really appreciate any feedback. Thanks!

  2. Pantry items for Korean cooking:
    Rice, obviously! I always have regular short grain (I like Kokuho Rose brand - it's a nice sticky, sushi-style rice), sweet glutinous for sticky rice, brown and usually some jasmine rice.

    Gochukaru (red chili powder)

    An assortment of noodles: rice vermicelli, wide thin flat, sweet potato (japchae noodles), soba, naeng-myun noodles, etc.

    garlic

    high quality soy sauce (large quantity - if you are really going to eat a lot of Korean, buy in quart or gallon size)

    sesame oil (same thing - don't bother paying $4 for a 6 oz bottle)

    rice vinegar

    stir fry veggies: bamboo shoots, water chestnuts, baby corn, dried shitake mushrooms, bean sprouts

    Toasted sesame seeds (buy in bulk! they'll be cheaper)

    Dashida (beef soup stock powder)

    Nori (for kimbap)

    Bonito flakes

    Konbu/dried seaweed

    Items to buy regularly for fridge & freezer:
    Sirloin (for bulgogi), beef short ribs, pork belly, chicken
    enoki mushrooms
    onion, green onion
    danmuji (pickled radish)
    gochuchang
    doengjang
    carrot
    zucchini
    egg
    tofu (firm and silken)
    kimchi
    cucumber
    wonton wrappers (or frozen mandu)
    tteok (tteokbogi shape and tteokguk shape)

    The things I make most often: bulgogi, tteokbogi, tteokguk, kalbi, bibimbap

    Things I should make more often: bibimbap, japchae, mandu, kimchi chiggae


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