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korean ingredients pages

  1. buchu

    Asian chives (Buchu)

    These tender shoots are sold fresh in Korean grocery stores. They have a bit of a garlicky kick and add flavor and color to many dishes in Korean cuisine. Scallions are an acceptable substitute, or the green part of green onions, or even spinach. They dry out and go bad easily, so once I bring […]

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

  2. Toasted sesame oil (Chamgireum)

    A signature ingredient in Korean cooking, this deeply nutty oil has a rich, distinctive toasty flavor. It’s made with milled sesame seeds, and it’s rich, nutty flavor makes dishes come alive. Korean sesame oil is different from the plain (untoasted) sesame oil sold next to the vegetable oil in Western supermarkets. It can also be used as […]

    Posted by Maangchi in Korean cooking ingredients on Feb 25th, 2008. Tagged: , , , ,

  3. Hot pepper paste (Gochujang)

    This fermented staple ingredient adds spiciness, color, and sweetness to many Korean dishes. It’s sometimes labeled as “red pepper paste” in English on the package. Most people buy it in a Korean grocery store, but in Korea it was traditionally homemade (my recipe is here). Homemade gochujang has a rich complex flavor that’s much deeper […]

    Posted by Maangchi in Korean cooking ingredients on Feb 25th, 2008. Tagged: , , , , ,