Korean Ingredients in Depth
After my No Crazy Kimchi and Know Your Beef Cut posts, I realized that these kinds of informational posts on Korean ingredients for cooking are what I am good at. I do end up spending way too much time (about 1-2 weeks including research and writing) for these posts but when I think about how it could help someone navigate a foreign cuisine, it makes me happy. And it is quite satisfying when I hear comments like “You are doing the internet a service“. 🙂
Now that I have more than a couple of these informational posts that discuss Korean Ingredients in depth and since I plan to write more, I am going to list them all here –
All about Kimchi (how to ripen, how to choose best ingredients, etc) –
- No Crazy Kimchi (How to ripen Kimchi) – if you ripen properly, most kimchi will taste good
- Kimjang Day : How it’s done
- Kimjang Day : Ingredients and Tips – choosing good ingredients very important in kimchi making
- Kimchi : Tips on Brining – Koreans say that brining is the most difficult part of Kimchi
Korean Ingredients – Meat Cuts –
- Know your beef cut
- Know your pork cut
- Basic Korean Pantry – a list of essential Korean Ingredients you should have in your pantry
Korean Vegetables
- Korean Lettuce Wraps (Ssam and Ssambap)- different vegetables used for Korean lettuce wraps
Korean Seasonings –
- Korean Seasonings – A comprehensive list
- Know your Soy Sauce (A buying guide)
- Know your Doenjang (Korean Soy Bean paste)
- How to make Gochujang at home
