Today I am not sharing a recipe with you. Again no recipe today, but I will guide you a grand tour to a Korean grocery store instead. Many people have asked me about Korean ingredients and how to use them. I realized that if you know the basic condiments and ingredients that are used in most Korean cooking, it will help you greatly understanding Korean cuisine.
Keep in mind that there are hundreds of products in the store, and it is impossible for me to go through all the details, but the below items are the most common ingredients in Korea cooking.
Now take a deep breath, open your eyes wide, and watch your steps! Let’s go in.
Go to the condiment isle. A little overwhelming to see so many product on the shelf.
I use 순창(soonchang) or 해찬들(haechandle) brands but most of them are fine.
The green containers are 쌈장(Ssamjang) for topping sauce on the Korean BBQ, sauce for the lettuce wrap, dipping for vegetables, etc. They are basically mixture of gochujang and duenjang with some garlic and other seasonings.
You will also find these black bean paste called 짜장(Jjajang). It is for the famous black spaghetti dish called Jjajang-meon in Korean-Chinese style restaurants. Originated from China but became more popular in Korea for some reason. My kids favorite dish to order.
소(so) means cow, 돼지(dueji) means pig, 갈비(galbi) means ribs. 배(bae) means Korean pear. I’ve never bought any of them before so I can’t tell you how good they are, but it can be handy if you are in a hurry.
당면(Dangmeon), the famous japchae noodles. It is made with sweet potato starch. There are many kinds but look for pre-cut or individually wrapped ones unless you are intend to use the entire package at once for a big crowd.
Glorious fish sauces. The ones in blue label are anchovy sauce(멸치), and purple ones are the other type of fish sauce(까나리). They both are used in making Kimchee and other dishes but I buy anchovy sauce.
Korean corn syrup. These ones have fiber in them so they can be healthier option than regular corn syrup.
Mirim. Similar to Mirin. sweet rice cooking wine (14% alcohol) for many uses.
Now let’s talk about soy sauce. There are different types of soy sauce. From left to right;
조림간장(jorim ganjang): for braising. Other flavors added (w/ mushroom, sugar, sea kelp, etc)
저염간장(jeoyum ganjang): low sodium. Healthier option to cut down the sodium.
양조간장(yangjo ganjang): naturally brewed from soy, about 6 month of fermentation. good quality soy sauce.
진간장(jin ganjang): blended soy sauce, mixed with naturally brewed and chemically processed, short fermentation period of 3-7 days, darker and cloudier in color.
국간장(gook ganjang) or 조선간장(chosun ganjang). Korean style soy sauce, naturally brewed from soy for very long period of time. It has more translucent in color and saltier in taste. Good substitute for salt in soups and other vegetable side dishes where salt alone can not give the deep flavor.
These are bottled concentrated anchovy-sea kelp stock. If you enjoy Korean soups and stews, anchovy stock is a must and these can be convenient when you don’t have time to make stocks.
다시다(dashid) Flavor enhancers. I hardly use them. If you need any of them to give extra touch on your food, look at the label and avoid the ones with MSG(monosodium glutamate).
고춧가루(gochugaru), Korean chili flakes or powder. Look for the coarse flakes for making most recipes. Fine powder is for making home-made chili paste. Look at the label and get Korean origin if possible. Chinese and Mexican origins are spicier.
Various sesame oil. 참기름(chamgirum) is regular sesame oil, 들기름(delgirum) is wild sesame oil which yield milder in fragrance.
Roasted sesame seeds. Some in whole seeds or some crushed. I prefer the whole roasted seeds.
미역(miyuck), Dried seaweed. Good for soups and salads. They will triple in volume once soaked in water for 10 minutes. Most Korean mothers, who just gave birth, have to eat this seaweed soup for weeks-known for its nutrition of stimulating breast milk! That doesn’t mean non-breastfeeding people shouldn’t eat. I make seaweed soup very often and I am done with that stage. Thank Father above for that.
김(gim), Roasted seaweed in sesame oil or other types of oil. some in whole sheets or pre-cut individual serving packages. These are so good to wrap rice with. Once opened keep in the freezer. Addictive!
Canned mackerels(고등어) and pikes(꽁치). Pikes are slender fish than mackerels and their bones are finer but since they are canned their bones tend to melt away once cooked. They make wonderful stews with Kimchee or radish.
This isle is designated for full of various grains. I often mix white rice with brown rice, barley, wild rice, millet, etc. They need to be soaked overnight before cooking. Wonderful taste and so good for you. You can find mixed grains in a package as well.
튀김가루(tuigim garu), panko bread crumbs for deep frying.
부침가루(buchim garu), Korean pancake batter mix for pan fried dishes.
Most Korean restaurant used to serve roasted grain tea as drinking water to their customers. I am not sure why I don’t see them much any more. You just add these to boiling water let it simmer. Need to store the tea in the fridge and drink like water.
옥수수차(oksusu cha), roasted corn tea
보리차(bori cha), roasted barley tea
My favorite tofu(두부) brand. 3 types.
Green sticker: silken soft for raw eating. Some like to eat raw tofu for breakfast. I don’t.
Orange sticker: firm tofu for pan fry dishes.
Blue sticker: medium soft for soups and stews.
There are also tofu in a tube called (soondubu) for spicy tofu stew.
Some call it sesame leaves and others call it perilla leaves. Not sure which one is correct English name but its Korean name is 깻잎(kketnip). Very fragrant, wonderful to serve with BBQ, They Make Kimchee, or other side dishes as well.
Pureed garlic and ginger for convenience.
Korean rice but harvested in California. I use the one in white package called Sam Soo Gab San.
Sliced rice cakes for soups.
Kimchee! If I have to buy Kimchee I prefer the ones below.
These are store made Kimchee and they tasted better than the ones in the jar to me. However, home-made Kimchee is the best.
Frozen sliced beef for Korean beef. Usually beef rib eye or sirloin. I prefer thinner slices.
Pork belly slices for 삼겹살(Samgyupsal) dish. Perfect to pan fry, wrap with lettuce, and top with ssamjang.
Beef ribs for stew and soups.
만두(mandoo), Korean dumplings. Various kinds with pumpkin, chives, pork, Kimchee filling. Pan fry, deep fry, steam, or boil. Quick and easy to enjoy. Serve with soy sauce/vinegar dipping sauce.
고등어(godenguh), salted boneless mackerel. Good for pan fry or broil.
어묵(uhmook) fish cakes. These have some vegetables in them and taste better than prepacked ones.
꽁치(Kkongchi) Frozen pike fishes.
Rice scoop. These have spikes so the rice don’t stick on the surface.
Well, the grand tour is over. If you are looking for the H-mart near you, click here.
If you live in the area where Korean food is unheard of, you should be thankful that you live on 21st century where everything is available via world wide web.
Look for the below websites for Korean groceries in the U.S.A
H-mart : online shopping and stores in NY, NJ, PA, MA, MD, VA, GA, CA
Han Yang mart : online shopping and stores in NY, NJ
Koa mart : online shopping only
Zion market : store locations in CA
Grand Mart : store locations in VA, MD
For Hong Kongers, There are couple of stores in TST. The store below delivers items to your door if you buy certain amount of $. FYI, the shop next door sells various Kimchee and side dishes as well.
New World Korean supermarket