- Use:
To make Soup Broth- Storage:
Keep in the refrigerator.- Short Korean lesson:
Guksi (국시)=Noodles (Dialect)
Jang (장)=Soy Sauce
Guk (국)=Soup
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.
- Use:
For marinating meat or fish- Storage:
Keep in the cabinet.- Short Korean lesson:
dan(단)=Sweet
In Korea, we use some fruits for cooking such as the Asian pear, apple, kiwi, and so on. Pears are especially good for marinating meat such as BulGoGi, since it gives a naturally sweet flavor, and makes the meat tender. When you can’t get an Asian pear, use a can of pear juice for your cooking. We drink this pear juice in Korea, but it can be used for cooking also. 
- Use:
To drink
To marinate meat- Storage:
Cabinet or refrigerator- Types:
Korean Brand names : “LOTTE” “HaeTae” “Assi”- Short Korean lesson:
Bae (배)=Pear
Juice (쥬스)=Juice
Sesame oil (also known as gingelly oil or til oil) is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Taiwanese, Korean, and Southeast Asian cuisine. Sesame oil contains high proportion (41%) of polyunsaturated (Omega-6 fatty acids.) It also has natural antioxidants. Light sesame oil has a high smoke point, and is suitable for frying, while heavy (dark) sesame oil (from roasted sesame seeds) has a low smoke point, and is unsuitable for frying, instead being used sparingly for seasoning, particularly in East Asian cuisine.
- Use:
Seasoning- Storage:
Keep in the cabinet.- Types:
Korean Brand Name:
“李씨네” (First Picture) – A little better than “Assi” for flavor, but it is not the best.
“Assi” (Second Picture) – So so (It is a little too strong, and has a fake sesame flavor in it.)- Short Korean lesson:
Cham (참)=Real
GiReum (기름)=Oil
Korean soy sauce, (called Joseon ganjang=조선간장, in Korean) is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Traditionally in Korea, we have different kinds of soy sauce, depending on the length of the fermentation time. Basically we use 2 types of soy sauce the most. One is normal soy sauce, which is fermented for more than 3 years. The other is soup soy sauce which is fermented for 1 or 2 years. The longer you keep the soy sauce the darker color, and the stronger flavor. Nowadays, many Korean people just buy soy sauce from the store instead of making it at home since it is difficult and time consuming.
- Use:
Seasoning, Sauce- Storage:
Keep in the cabinet.- Brand:
I highly recommend the Korean brand of soy sauce called
“Sam Pio.”- Short Korean lesson:
GanJang (간장)=Soy Sauce
Oyster sauce is a viscous dark brown sauce commonly used in Chinese, Filipino, Thai and Khmer cuisine. Oyster sauce is prepared from oysters, brine, umami flavor enhancers such as MSG, and typically contains preservatives to increase its shelf life. Oyster sauce is used to enhance the flavor of many savory foods. It is also often used as a topping for steamed vegetables, and in stir-fries.
- Use:
Seasoning for Chinese style Korean Food- Storage:
Keep in the refrigerator.- Short Korean lesson:
Gool (굴)=Oyster
Sauce (소스)=Sauce
We use both brown rice vinegar and apple vinegar interchangeably in Korean cooking. It is made with brown rice. There is another type of rice vinegar called chapssal (찹쌀, glutinous rice). Both are mixed with nuruk (누룩) which is a Korean fermentation starter. Ssal sikcho (쌀식초) or micho (미초) refer to rice vinegar in Korean. Rice vinegar has been favored by Koreans for its good flavor and nutritious element.
- Use:
Seasoning- Storage:
Keep in the cabinet.- Short Korean lesson:
HyunMi (현미)=Brown Rice
SikCho (식초)=Vinegar
Corn syrup is made from cornstarch, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Its major use is in commercially-prepared foods as a thickener and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness. Because of its mild sweetness, corn syrup may be used in conjunction with highly-intense sweeteners. Corn syrup is used to soften texture, add volume, prohibit crystallization, and enhance flavor.
- Use:
Seasoning, Sauce- Storage:
Keep in the cabinet.- Short Korean lesson:
MulYeot (물엿)=Corn Syrup
Southeast Asian fish sauce is often made from anchovies, salt, and water. It is often used in moderation because it is intensely flavored. Anchovies and salt are arranged in wooden boxes to ferment and are slowly pressed, yielding the salty, fishy liquid. In Korea, it is called aek jeot, and is used as an ingredient in Kimchi (usually from myul chi, or kanari, meaning anchovies), both for taste and fermentation. Sae woo jeot (shrimp) is also popular as side sauce.
- Use:
Kimchi, Soup Broth, Seasoning- Storage:
Keep in the cabinet.- Short Korean lesson:
MyeolChi (멸치)=Anchovy
AekJeot (액젓)=Salted Sauce
Apple vinegar is made from apples and has a yellowish color. It is very popular, partly due to alleged beneficial health and beauty properties. We use both brown rice vinegar and apple vinegar interchangeably for Korean cooking.
- Use:
Seasoning- Storage:
Keep in the cabinet.- Short Korean lesson:
SaGwa (사과)=Apple
SikCho (식초)=Vinegar
Hot pepper oil (gochu gireum=고추기름) is a condiment made from vegetable oil that has been infused with dried chili peppers and sometimes also additional ingredients. It is also employed in the Korean Chinese noodle soup dish jjamppong. Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. The spices are soaked in oil. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such as canola, peanut, grapeseed, olive, and any dried or fresh chili peppers. Chili oil is commercially available in glass jars, although it may also be made from scratch at home.
- Use:
Seasoning- Storage:
Keep in the cabinet.- Short Korean lesson:
GoChu (고추)=Hot Pepper or Chilly Pepper
GiReum (기름)=Oil
Korean soy sauce, (called Joseon ganjang (조선간장) in Korean) is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Traditionally in Korea, we have different kinds of soy sauce, depending on the length of the fermentation time. Basically we use 2 types of soy sauce the most. One is normal soy sauce, which is fermented for more than 3 years. The other is soup soy sauce which is fermented for 1 or 2 years. The longer you keep the soy sauce the darker color, and the stronger flavor. Nowadays, many Korean people just buy soy sauce from the store instead of making it at home since it is difficult and time consuming.
- Use:
For soup- Storage:
Keep in the cabinet.- Brand:
I highly recommend the Korean brand of soup soy sauce called
“Sam Pio.”- Short Korean lesson:
Guk (국)=Soup
GanJang (간장)=Soy Sauce
