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Basic Korean Ingredients

Bamboo shoots are crisp and white, from an edible species of bamboo commonly used in Korean and Chinese dishes. Outside of Asia they are easily found in most supermarkets, but often only in canned form. Fresh bamboo shoots are sometimes available in plastic packets. If bought fresh from an Asian market, the shoots should be peeled and boiled for 20 minutes before using.

Chinese chives, also known as garlic chives, have a garlicky flavor and aroma. Unlike Western chives, which have rounded stems, Chinese chives resemble flat spring onions and are sold in bunches in the produce section of Asian food stores. When buying, look for fresh stems—the ends should snap off easily.

Chinese pears, also known as Asian or nashi peas, are brown on the outside with a crisp, translucent flesh inside that is juicy and sweet. They resemble apples more than pears. This crunchy, fragrant fruit is excellent raw. Substitute other varieties of golden yellow or light yellow pears from China or Japan. For marinades, regular pears may also be used.

Chinese red dates or jujubes are dark red berries nearly always sold dried, and commonly available at Asian or gourmet markets. Used in soups and stews, these dates are soft and very sweet when cooked. Like ginseng, red dates are believed to have health-enhancing properties.

Daikon radishes are large, white root vegetables with a clean, slightly sweet flavor. They are easy to find in supermarkets or Asian markets. The average daikon ranges from 12-30 cm (5-11 in) in length and is about 5-7 cm (2-3 in) wide. The radish is often added to Korean soups and stews, grated for use as a garnish, or pickled to make certain varieties of kimchi. When shopping for daikon, look for ones with relatively smooth skins that are firm. These remain fresh for up to a week if stored in the refrigerator in an air-tight container.

Ginseng is a thin root with a radish-like consistency and a bitter taste. It is valued in Korean cuisine for its flavor and medicinal properties. It is commonly found in Asian markets, most often in dried or powdered form. Both dried and powdered ginseng may be used in recipes calling for fresh ginseng.

Japanese cucumbers are small, slender cucumbers with a prickly surface, similar to pickling gherkins, which make a good substitute. With their thin skin and small seeds, there is no need to peel or deseed Japanese cucumbers.

Korean blackbean paste (jajang) is a thick, black sauce made from fermented soybeans. It has a unique salty flavor with slight hints of caramel and is used in Chinese-inspired dishes in Korea. A Chinese import, jajang is often sold under its Chinese name, ja jiang or zha jiang. Dark Japanese miso paste may be used as a substitute, although the taste is rather different.

Korean chili powder (gochugaru) adds much of the heat associated with Korean food and finds its way into almost every dish. It is made from potent red chili peppers that are dried in the sun and then round. The result is darker and coarser than varieties of ground chili seen elsewhere and has a slightly burnt flavor. This powder is easy to find in Korean markets. When it is not available, other chili powders can be used in its place, though the amounts should be adjusted to taste as the heat levels vary widely. Some cooks recommend a blend of cayenne pepper and paprika as a substitute—1 teaspoon for each teaspoon of Korean chili powder.

Korean hot bean paste (gochujang) is a thick, red paste made from rice powder, fermented soy beans, red chili powder and salt, with small amounts of sugar or honey sometimes added. It forms the base for stews and marinades and is also used as a dressing. It has a bold, spicy flavor with a touch of sweetness, especially in varieties where sugar or honey is added. The paste is usually sold in plastic tubs and can be stored in the refrigerator for months. There is no real substitute for gochujang, but if none is available the flavor can be approximated by adding red chili powder and a bit of sugar to Japanese miso paste—1 teaspoon of chili powder and ½ teaspoon sugar for each tablespoon of miso is a good guideline.

Korean noodles (myeon) that are popular in Korea include somyeon, thin white wheat noodles; jeolmyeon, thick buckwheat noodles with a springy texture; and tangmyon, delicate glass noodles made from sweet potato starch. These are all available in dried form from Korean food stores.

Korean rice is the short-grain, sticky variety, similar to Japanese rice, which can be used if no Korean brands are available. To cook this type of rice properly, place equal amounts of uncooked rice and water (approximately 150 g/¾ cup of uncooked rice per person) in a large pot and allow it to soak for 30 minutes. Cover the pot and bring to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes, until no water is left. Remove from the heat and allow it to sit, covered, for another 10-15 minutes before removing the lid, fluffing the rice with a fork, and serving.

Korean soybean paste (doenjang) is second only to gochujang in the list of essential Korean ingredients and is a critical ingredient in soups, dips and sauces. Made from soybeans fermented first in sunlight and then in brine, this brown, chunky paste is thick and salty, and only small amounts are needed to flavor an entire dish. Unlike gochujang, it contains no chili powder and generally has a thicker consistency. While the taste is reminiscent of Japanese miso, doenjang has a much stronger flavor and only the darkest Japanese misos (hatchomiso or akamiso) can be substituted in most dishes.

Mung bean sprouts are used extensively in Korean cooking. They are larger and plumper than normal bean sprouts, with a crisp, fresh flavor. Mung bean sprouts can be bought fresh at most large supermarkets.

Mushrooms grow wild throughout Korea and are often prepared as part of a stew or stir-fry or alone as an accompaniment to a larger meal. The most common varieties include the meaty, rich shiitake,a medium-sized mushroom with an umbrella-shaped brown cap; the pyogo or oak mushroom, a mild mushroom with a tan hue and a large circular cap; and the nutty porcini, a large mushroom with a white stalk and reddish-brown cap. Fresh and dried porcini and shiitake mushrooms are widely available, but dried pyogo mushrooms are found only in Asian supermarkets.

Pine nuts are the small, white seeds of the pine tree and are often used in Korean dishes, particularly desserts, as a garnish. Also common in Italian cuisine, pine nuts have a soft, buttery flavor that is further enhanced when roasted. Blanched almonds can be used as a substitute if you cannot get pine nuts.

Rice wine is common in Korean and Japanese dishes. Clear and mild, it has low alcohol content and is added in small amounts to enhance the flavor of seafood or meat. Like soy sauce, it comes in different shades—the recipes in this book use white rice wine, which is sometimes referred to by its Japanese name, sake. Chinese rice wine or dry sherry maybe used also.

Sesame oil is made from pressed roasted sesame seeds and has a strong, nutty flavor that no other oil can match. The Koreans pride themselves on making the best sesame oil but Chinese or Japanese variants, although not as fragrant, work equally well in most Korean dishes.

Sesame seeds are a common garnish, used to flavor vegetable dishes and marinades. If bought fresh, they should be dry-roasted before using in Korean dishes. Roast them by heating a frying pan over medium heat, adding the seeds, and tossing them continually for 2-3 minutes until they begin to brown, ensuring they’re removed from heat before they begin to pop and burn.

Soy sauce (ganjang) is made by fermenting soybeans and is an essential ingredient in Asian cooking. Rich and salty, it takes the place of salt and comes in a wide range of textures and shades. As with sesame oil, the Chinese and Japanese variants serve equally well in Korean recipes.

Tofu, or soybean curd, is the basis for many Korean dishes and a good source of protein. Milky-white and with a neutral taste, its consistency ranges from firm to soft depending on the type. Silken tofu, known as sundubu in Korean, is one of the softest varieties, with a creamy, custard-like texture. Most other Korean recipes use soft tofu, or dubu in Korean. Soft tofu is easily found in most supermarkets.

Wasabi (Japanese horseradish) is unrelated to Western horseradish but produces a similarly sharp, biting effect on the tongue and in the nose. It is used to season sushi and is commonly available in a powdered form that can be reconstituted by mixing with warm water to form a thick paste. If you can’t find it, freshly grated wasabi root has a much more intense flavor.