Korean cooking for total noobs.
What is Jwipo? Jwipo is what Koreans call Filefish that have been dipped in a sugar solution before being pressed and dried into (usually oval-shaped) molds. This is a small (the largest it gets is 30cm) and flat fish going by the scientific name of Stephanolepis-Cirrhifer but it usually says “Filefish” on the package. There … Read more
Here is a list of amazing TV shows to watch featuring Korean foods that will make you want to try new recipes at home immediately. Courtesy of Netflix, thank you for bringing the world into our living rooms. These are not simply cooking shows, they weave stories that explain culture and customs in regards to … Read more
What is Acorn Jelly aka Dotori Muk? Acorn Jelly is made by boiling acorn powder and setting it into jelly. Acorns are harvested then soaked in water then shelled. The nuts are then ground into powder. Acorns are much too high in tannins which are toxic to consume. However tannins are water-soluble so soaking or … Read more
All the swag you need for the quintessential Korean BBQ party at home. GRILL (the Fire) Camping Stove: This is the type we use, an oldie but a goodie. No cables, easy transfer to tabletop of choice plus, you get a workhorse that can be used at the campsite in the summer too! You will … Read more
Dried Miyeok is dried seaweed and is different from Gim (dried seaweed sheets). You may want to read: All You Need to Know About Korean Gim You may be wondering, as I did, if Gim is made from Miyeok- and the answer is that it’s made from different types of seaweed (I know, seaweed has … Read more
Ganjang means Soy Sauce in Korean. Pronounce it: “GAHN-JAHNG” Gochujang, Doenjang and Ganjang form the three musketeers of Korean Jang (seasonings). Although Ganjang (aka soy sauce) is technically a by-product of Doenjang (soy sauce is the fermented juice of fermented beans that have had a long soak in brine), I’d say that for the beginner … Read more
Doenjang is what Koreans call Fermented Soybean Paste. Pronounce it “DWEN-JAHNG” What is Doenjang? Whole soybeans are thoroughly washed, boiled and traditionally mashed with a mortar and pestle. These are formed into rectangular blocks and dried completely- during this time (which could take weeks), the beans would ferment and at this point becomes MEJU (fermented … Read more
Gochujang refers to Korean Red Pepper Paste and is an easy pantry staple to stock for beginners to Korean cooking. What is it? Korean Red Pepper Paste is a fermented, sweet and spicy paste used as a seasoning ingredient that can also be eaten as a dressing or dip. Traditionally, Gochujang was made with only … Read more
I got every chili pepper at the Korean supermarket. You may have encountered some fresh, green peppers placed on the table at the Korean BBQ restaurant. Fresh Korean peppers are meant to be eaten with dip (usually SSAMJANG which is a fermented soybean paste based seasoned dip). These peppers impart a slight kick of spice … Read more
There is really a small core group of Korean ingredients that are crucial to Korean food cooking at home. This is written for you if you’ve just gotten into Korean food and are facing the prospect of what the heck to buy first at the Korean grocery store. Those more familiar may think differently, and … Read more