Acorn-Starch Jelly Powder (도토리 묵 가루=Dotorimuk Garu)

Dotorimuk, or acorn jelly, is a Korean jelly made from acorn starch. Although “muk” means “jelly”, when used without qualifiers, it usually refers to dotorimuk. The practice of making dotorimuk originated in mountainous areas of ancient Korea, when such regions were abundant with oak trees such that the amount of acorns produced each autumn were plentiful enough to become a source of food. Like other muk, dotorimuk is most commonly eaten in the form of dotorimuk muchim (도토리묵무침), a side dish in which small chunks of dotorimuk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.

Dotorimuk was widely eaten in Korea during the Korean War, when millions of people were displaced and starving. It consequently became associated with poverty, and most people who could afford them ate memilmuk or other jellies instead. However, in recent years it has been rediscovered as a health food.

Read more from Wikipedia…

• Use:
  Side dish, Salad
• Storage:
  Powder: Keep in the cabinet.
  Cooked Dotorimuk: Keep in the refrigerator.
• Types:
  You can buy already made dotorimuk in the refrigerator section.
  You can also buy a powder and make it by yourself.
• Short Korean lesson:
  Dotori (도토리)=Acorn
  Muk (묵)=Jelly
  Garu (가루)=Powder

Black Bean Paste (춘장=ChunJang)

The black bean paste, called chunjang (춘장) is made from roasted soybeans. When it is unheated, it is called chunjang (literally “spring paste”), while the heated sauce (containing vegetables and meat or seafood) is called jajang (literally “fried sauce”). Onion dipped in the sauce also taste good. Koreans use this paste for balck bean noodles. (JaJangMyun=자장면)

Read more from Wikipedia…

• Use:
  Sauce for black bean paste noodles (JajangMyun)
• Storage:
  Keep in the refrigerator.
• Types:
  Used Korean brand for this recipe.

Red Bean Paste (팥 앙금=Pat AngGeum)

Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.

Red bean paste is used in various Korean snack foods and desserts; including: Baram Dduk, BungEoPpang (붕어빵), HoTteok (호떡), PatBingSu (팥빙수), PatDanJa (팥단자), PatJuk (팥죽), PatTteok (팥떡)

Read more from Wikipedia…

• Use:
  Dessert (Filling, For rice cakes), Porridge
• Storage:
  Once it’s opened, keep it in the refrigerator.
• Types:
  Smooth paste for: filling
  Paste with red bean chunks for: PatGingSu, Porridge
• Short Korean lesson:
  Pat (팥)=Red Bean
  AngGeum (앙금)=Paste

Red Pepper Paste (고추장=GoChuJang)

GoChuJang is one of the most important Korean ingredients. If you are into Korean food, you will need this for your Korean cooking. There are many different brands on the market, but “SoonChang (순창) Gochujang” is known as a very good brand in Korea.

Read more from Wikipedia…

• Use:
  Side Dishes, Main Dishes, Soups, Dipping Sauces
• Storage:
  Once the container is opened, keep it in the refrigerator.
• Short Korean lesson:
  GoChuJang (고추장) = Red Pepper Paste

Japanese Dashi

In Japanese cuisine outside of Japan, “bonito” usually refers to the skipjack tuna (Katsuwonus pelamis), which is known as katsuo in Japan. This fish is smoked and dried to make katsuobushi, an important ingredient in making dashi (Japanese fish stock.) This dashi powder is made mainly with the bonito and kelp, soy sauce, and cooking wine. It’s good for udong and noodle broth.

Read more from Wikipedia…

• Use:
  Seasoning for broth
• Storage:
  Keep in the cabinet.

Haddock (대구=DaeGu)

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 be cooked in the same ways as cod. The freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm. Also, fillets should be translucent, while older fillets turn a chalky hue. It is as an excellent source of dietary protein and contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat.

Read more from Wikipedia…

• Use:
  Soup, Haddock Jeon, Stew, Side dish
• Storage:
  Keep in the freezer.
• Types:
  Dried, Fresh, Frozen
• Short Korean lesson:
  DaeGu (대구)=Haddock

Dried Anchovy Pack (마른 멸치팩=MaReun MyeolChi Pack)

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 real anchovies. It looks like a tea bag, but in the bag is dried anchovy powder. When you make broth with it, you can taste that it is milder than real anchovies. It is also convenient to use, because it is individually wrapped, and easy to remove from your broth after boiling.

• Use:
  To make broth for soup
• Storage:
  Keep in the cabinet.
• Short Korean lesson:
  MaReun (마른)=Dried
  MyeolChi (멸치)=Anchovy
  Pack (팩)=Pack

Korean Crab Sticks (맛살=MatSal)

Crab sticks are a type of processed sea food made of surimi, or finely pulverized white fish flesh, that has been shaped and cured to resemble snow crab legs. The individual pieces are usually colored red or yellowish red, and rectangular-oblong in shape, and small strings of the crab sticks can be neatly pulled and torn out in a similar manner to string cheese. The smell of crab sticks is similar to sea-food products. The texture is rubbery, and the taste is slightly salty. Crab sticks are cooked during the curing process and can be eaten directly from the package. Contrary to popular belief, crab sticks do not actually contain any crab, and since 1993 manufacturers have been legally obliged to label them “crab flavored sticks”. The primary ingredient in most crab stick is Alaska Pollock from the North Pacific.

A sushi roll made with crab sticks, avocado, and cucumber (sometimes) rolled with sesame seeds on the outside, is a California roll. Crab sticks are also often used in seafood salads as a cheaper substitute for real crab meat. Quality imitation crab is usually lower in cholesterol than regular crab, but it is also highly processed. The taste is vaguely like steamed crab.

Read more from Wikipedia…

• Use:
  Kimbap, Side dish, Skewered Beef
• Storage:
  Keep in the refrigerator.
• Short Korean lesson:
  MatSal (맛살)=Crab Stick

Fried Fish Cakes (어묵=EoMuk)

In South Korea, kamaboko is called either eomuk (어묵) or odeng (오뎅). Eomuk can be boiled on a skewer in broth, and it is often sold on the streets of Korea. They can be eaten with alcoholic beverages, especially soju, similar to the function of hot dog stands in other countries. The broth is sometimes given to the customer in paper cups for dipping and drinking. An alternate preparation is called Hot-Bar, which is a deep-fried variation. It consists of eomuk along with various vegetables, served with different kinds of sauces or condiments such as ketchup. Eomuk is different from kamaboko.

Read more from Wikipedia…

• Use:
  Soup, Side-dish, Ingredient for TteokBokki
• Storage:
  Keep in the refrigerator.
• Types:
  Square shaped, Small Round Ball Shaped, Stick Shaped
• Short Korean lesson:
  EoMuk (어묵)=Fried Fish Cake

Salted Blue Mackerel (자반 고등어=JaBan GoDeungEo)

In Korea, they use mackerel for soup, stew, or a side dish. For the side-dish, fry it with only salt and oil without any bread crumbs, flour, or butter. This special salted blue mackerel is for frying. They are already cleaned and salted and ready to cook. Just fried salted blue mackerel, with fresh warm rice, is enough to make your stomach happy.

• Use:
  Frying fish
• Storage:
  Keep in the freezer.
• Short Korean lesson:
  JaBan (자반)=Salted
  GoDeungEo (고등어)=Blue Mackerel

Small Squid (작은 오징어=JakEun OJingEo)

In Korea, squid is often made into JeotGal (in Korean). Heavily salted squid is left to ferment, sometimes with its innards, for up to a month, and is sold in small jars. This salty, strong flavored item is served in small quantities as a side dish (BanChan), or an accompaniment to white rice or alcoholic drinks. In Korea, dried squid is also a popular accompaniment for alcoholic beverages, called AnJu. Dried squid is often served with peanuts. Squid is also served roasted, with hot pepper paste and/or mayonnaise as a dip sauce. Steamed squid, or boiled squid, is also a delicacy.
In Korea, live squid is freshly taken from a tank, killed, cleaned and served quickly. Unlike octopus served in a similar fashion however, squid tentacles do not usually continue to move for long enough to reach the dinner table. This type of fresh squid is called 산 오징어 (‘san ojingo’) (also with small octopuses called nakji). The squid is served with wasabi/soy sauce, chili pepper sauce or sesame sauce with salt and often wrapped in lettuce or pillard leaves.

Read more from Wikipedia…

• Use:
  Side dish, Main dish, Soup, Stew, Frying (Snack)
• Storage:
  Keep in the refrigerator.
• Types:
  Dried, Fresh, Frozen, Salted
• Short Korean lesson:
  JakEun (작은)=Small
  OJingEo (오징어)=Squid

Mussels (홍합)

Here is some information about mussels from Wikipedia…Click Here

• Use:
  Soup, Side-dish, Porridge etc
• Storage:
  Keep in the refrigerator or freezer.
• Types:
  Dried, Fresh, or Frozen
• Short Korean lesson:
  UlRin (얼린) = Frozen

Tiny Anchovy (잔멸치 = JanMyeolChi)

In Korea, we have different kinds of anchovies for cooking: big dried anchovies (about 2 inch length) for making broth, medium size dried anchovies (about 1 inch) for side-dish, and really tiny ones (Like the picture) for side-dish. Anchovy sauce is also used for an important ingredient for kimchi. Anchovy has calcium in it, so it’s good for your bone.

Since it’s very tiny like the picture, you can just use for cooking without removing any parts of them.

Read about anchovy from Wikipedia…

• Use:
  Side-dish
• Storage:
  Put it in the freezer bag, and keep in the freezer to use longer.
• Short Korean lesson:
  BanChan (반찬) = Side-dish

Sea Snail Can (골뱅이=GolBaengI)

Food example from Wikipedia…

• Use:
  GolBaengI MuChim, Soup
• Storage:
  Keep in the cabinet.
• Short Korean lesson:
  GolBaengI (골뱅이) = Sea Snail

Half Dried Pollack (코다리=CoDaRi)

In Korea, pollack (“명태=MyungTae) is a very common and popular fish for cooking. I want to introduce different types of pollack that Korean people use. Simply I will divide into 4 groups depending on how they were prepared for cooking. Fresh (생태=SaengTae), Frozen (동태=DongTae), Half Dried (코다리=CoDaRi), and Fully Dried (북어=BookEo). As you can see, each one has own name. CoDaRi is pictured. It is half dried pollack for side-dishes or stews. Since its half dried, the texture is different from fresh (or frozen) or fully dried ones. If I have a chance later, I will introduce other types of pollack and how you can use them for Korean cooking.

• Use:
  Side-dish or Stew
• Storage:
  Keep in the freezer.
• Short Korean lesson:
  UmMa (엄마) = Mom
  ABba (아빠) = Dad

Yellow Croaker Fish (조기=JoGi)

Yellow Croaker is one of the most popular fish in Korea. The fish has been gutted, salted, and dried. People buy this usually to fry without any additional seasons. Soup and stew can also be made with it.

Read more from Wikipedia…

• Use:
  Frying, Steam, Stew, or Soup
• Storage:
  Keep in the freezer.
• Types:
  Fresh, Dried, Frozen
• Short Korean lesson:
  JoGi (조기) = Yellow Croaker Fish

Clams (반지락=BahJiRak)

Clams are usually used for making broth and soup in Korea. You can also use it for side-dishes. There is also a salted fermented clam dish. I got an already cooked frozen clams in a Korean grocery store because that was my only choice. However, I recommend you use fresh clams if you can find any.

Read more from Wikipedia…

• Use:
  Stew, Soup, side-dish, salted fermented dish
• Storage:
  Keep in the refrigerator or freezer.
• Types:
  Fresh or Frozen
• How to prepare to use:
  In a bowl, add some cold water and clams. Stir it gently several times to get rid of sand or bad parts from the clams.
• Short Korean lesson:
  BahJiRak (바지락) = Clam

Korean Fish Sausage (소세지=SoSaeJi)

This is a special type of Korean fish sausage. It’s made mainly with pollack and wheat. I got “DongWon” brand this time, and it tasted pretty good.


This is what it looks like inside.

• Use:
  Side-dish, Salad
• Storage:
  Keep in the refrigerator.
• Types:
  Fish Flavor, Fish with vegetables
• Short Korean lesson:
  NaengJangGo (냉장고) = Refrigerator

Soba Sauce (국시장국=Guksi Jangguk)

Guksi Jangguk is a type of broth you can use for udong or noodles. You can think of it as soy sauce with some flavoring such as bonito extract. This brand is called “Soba sauce” which means you use it for buckwheat noodles.

• Use:
  To make Soup Broth
• Storage:
  Keep in the refrigerator.
• Short Korean lesson:
  Guksi (국시)=Noodles (Dialect)
  Jang (장)=Soy Sauce
  Guk (국)=Soup

Cooking Wine (미림=Mirim)

Mirim is used to add a bright touch to grilled (broiled) fish or to remove the fishy smell. A small amount is often used instead of sugar or soy sauce. It should not be used in excess however, as its flavor is quite strong. The word Mirim (Mirin in Japanese) is used as a cooking wine in Korean and Japanese cuisine.

Read more from Wikipedia…

• Use:
  For marinating meat or fish
• Storage:
  Keep in the cabinet.
• Short Korean lesson:
  dan(단)=Sweet