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korean ingredients pages

  1. sweet potatoes

    Sweet potatoes (Goguma)

    These potatoes are soft, sweet, and super-delicious. Roasted sweet potatoes are a common street food in Korea.

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

  2. jjajjangmyeon noodles

    Jjajangmyeon noodles

    Often mislabeled as Asian or oriental-style noodles or vermicelli, these thick, chewy wheat noodles, used for jjajangmyeon (Noodles with black bean paste), are sold frozen in Korean grocery stores. Thaw them out if you’re going to use them right away, otherwise store them in your freezer in a ziplock bag and thaw them out a […]

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

  3. Perilla leaves

    Perilla leaves (Kkaennip)

    Fresh green perilla leaves are popular in Korean cuisine. Their flavor is somewhere between that of basil and mint. We use them whole in ssam wraps and barbecue, or shredded to add a bit of minty flavor to many other dishes. We also pickle them and make perilla kimchi with them. Perilla leaves are often […]

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

  4. red chili pepper

    Red chili peppers (Hong-gochu)

    These are green chili peppers that have ripened. They are tangier, a little sweeter, and a little less spicy. We use them in the garnishes of many sidedishes (banchan). You can substitute chopped or shredded red bell pepper.

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

  5. Green chili peppers (Cheong-gochu)

    There are many kinds of green chili peppers in Korea, some spicy and some not, and the Korean word cheong-gochu includes all of them. They are usually 3 to 4 inches long and look like long jalapeños, but they are pointier. They have a sweet flavor, and their spiciness can range from very mild (asagi […]

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

  6. 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: , , , ,

  7. 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: , , , ,

  8. 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: , , , , ,