Jaehyun Korean Ingredients

Dotorimuk, or acorn jelly, is a Korean jelly made from acorn starch. Although “muk” means “jelly”, when used without qualifiers, it usually...

The black bean paste, called chunjang (춘장) is made from roasted soybeans. When it is unheated, it is called chunjang (literally “spring pa...

Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confect...

GoChuJang is one of the most important Korean ingredients. If you are into Korean food, you will need this for your Korean cooking. There a...

In Japanese cuisine outside of Japan, “bonito” usually refers to the skipjack tuna (Katsuwonus pelamis), which is known as katsuo in Japan....

Haddock is a very popular fish for food. It is sold fresh, smoked, frozen, dried, or canned. Fresh haddock has a fine white flesh and can ...

Most Korean soups need dried anchovies to make broth. If somebody doesn’t like strong anchovy flavor, like me, you can use this instead of ...