Korean pears are very juicy, crunchy and flavorful. The texture of the flesh is not as smooth as something like a Bosc pear. Korean pears are delicious by themselves but are often used in Korean cooking to tenderize meat and as a natural sweetener. They can be found in Korean markets and these days increasingly […]
This yeast converts sugar or starch into alcohol and carbon dioxide, so it will make your dough rise or give your brewing a boost! The yeast is alive but inactive because it’s dried out. Once water is added, it starts to work. Buy in any grocery or baking supply store, and store in a cool, […]
Pollock (sometimes spelled pollack) is a variety of white fish similar to cod. You can eat it fresh, but Koreans also dry it out for later use. The best is dried by sea breezes in the sun. When it’s completely dried, the fish is very hard, like a stick of wood. In the old days, […]
So many people have asked me about shopping for Korean ingredients – they don’t know what to buy, or how to choose the best ingredients. So this meetup is going to be a trip to a big Korean grocery store in New Jersey. We’ll have lunch in the grocery store cafeteria (it’s pretty good!) and […]
These wheat noodles are very thin and white and are used in both hot and cold dishes. They are delightfully chewy! When using them in dishes, it’s generally best to get everything else ready and then cook the noodles last so you can enjoy them at their peak chewiness, before they go soggy. You can […]
Powder made from ground perilla seeds is used to thicken and add a nutty, herbal flavor and creamy texture to many soups and stews, as well as vegetable dishes. Remove all the air in the package after opening, seal it well, then put it in another bag and store in the freezer. You can find […]
Commercial fish cakes are made of starch, flour, sugar, and ground fish, squid, or shrimp, formed into shapes, fried or steamed and then sold frozen. The best quality fish cakes have a high fish content. Some brands contain MSG, so always check the ingredients on the back of the package to see what you’re getting. […]
Due to the presence of healthy compounds called flavonoids that are also found in large quantities in blueberries, black sweet rice (also called black glutinous rice) is actually dark purple. Adding just a tablespoon or two to white or brown rice will give it a pretty lavender color and a mildly nutty flavor. It’s great […]
Abalones (jeonbok) are marine snails. The shells of abalones are low and flat, and inside is a thick layer of nacre (mother-of-pearl), which has been used in Korean lacquerware and furniture for centuries. The flesh is considered a delicacy in Korea, raw or cooked. Good quality, fresh live abalone can be expensive and hard to […]
This powder has a sweet, malty flavor and is an important ingredient for homemade gochujang and for sikhye. The enzyme amylase in barley malt powder converts the starch in rice into sugar at warm temperatures in water. Look for it in the beans and grains section in Korean grocery stores.
These oval, thinly sliced rice cake disks are sold in plastic bags in the refrigerated section or sometimes in vacuum-sealed packages in the frozen section of Korean markets, , or you can make your own at home. They are essential for making rice cake soup. Store in the freezer for up to 3 months. I […]
Shilgochu literally means “thread” or “string hot pepper.” It’s very very thinly sliced dried chili peppers that are nice as a garnish for vegetable side dishes and pancakes. Look for them near the hot pepper flakes at Korean grocery stores.
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
