Aeri's Kitchen

To make GoChut GaRu (고춧가루), remove the stems of red hot peppers and open them to get rid of the seeds inside. Wipe them dry and then grind them to make powder. Depending on the purpose, the coarseness of the crushed flakes is different. You can use real fine hot pepper powder for a spice, or red pepper paste. Medium-fine powder can be used for napa kimchi or radish kimchi. Course powder is used for summer kimchi, 열무김치. Make sure the powder is well sealed to lock in the nutrients. Two big nutrients of hot peppers are vitamins A and B.

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Spinach is known as a rich source of iron and calcium. Korean people use spinach for side dishes, soup, or as an ingredient in a main dish.

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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

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 Myeon (JajangMyeon)

• Storage:
  Keep in the refrigerator.

• Types:
  Used Korean brand for this recipe.