Archives for May 2008

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.

Read more from Wikipedia…

• Use:
  Seasoning, Sauce

• Storage:
  Keep in the cabinet.

• Brand:
  I highly recommend the Korean brand of soy sauce called
  “Sam Pio.”

This is Sempio organic sesame oil. In Korea, you can buy sesame oil in any grocery store, but many moms like to make their own sesame oil at a mill. Before doing so, they will check the quality of the mill’s seeds first or they will bring their own seeds to make sure that only top quality seeds are used to make their oil. The check the seed quality for two reasons: for health (organic, etc.) and for better taste. Since moving to the USA, I have not had good sesame oil, but oh my, when I tried the Sempio brand of sesame oil, I can see why it is called organic. I liked the flavor, and changed the taste of my dishes in a good way. It is close enough to the one I missed from Korea. I’m not sure about the price, I just guessing it will be a little more expensive than others because it is organic, but I would like to buy this the next time. I’m happy to find a good product in that point. 😀

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.

Read more from Wikipedia…

• 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: *^^*

Short Korean Lesson

• Cham (참) = Real
• GiReum (기름) = Oil

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. 😀

Read more from Wikipedia…

• 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

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.

JaJangMyeon uses thick noodles made from white wheat flour.

Read more from Wikipedia…

• Use:
  For JaJangMyun or Udong

• Storage:
  Dried Noodles: Keep in the cabinet.
  Fresh Noodles: Keep in the refrigerator or freezer.

• Types:
  Dried Noodles, Fresh Noodles from refrigerator or freezer

Short Korean Lesson

• JaJangMyun (자장면) = Black Bean Paste Noodle
• GukSu (국수) = Noodles

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

• Muk (묵) = Jelly
• Garu (가루) = Powder

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.