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.
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• 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.
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• Use:
  For marinating meat or fish

• Storage:
  Keep in the cabinet.

• Short Korean lesson: *^^*
  dan(단)=Sweet

JaJangMyeon uses thick noodles made from white wheat flour.
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• 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.

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• 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

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)
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• Use:
  Sauce for black bean paste noodles (JajangMyun)

• Storage:
  Keep in the refrigerator.

• Types:
  Used Korean brand for this recipe.