The Basics of cooking Korean Food
-
1) Mustard Sauce
Mustard sauce is a seasoning served with vegetables and fermented salads. Mix 1 part mustard powder to 2 parts warm water (about 40º℃). Let it ferment for 1 hour at room temperature, or in a warm steaming pot for 10 minutes. Fermented mustard is used for gujeolpan, gyeojachae, and other seasonings. Fermented mustard is spicier than raw mustard.
-
2) Soy Sauce Seasoning
Soy sauce seasoning is used for beef dishes. For 300 g of beef, mix the following ingredients thoroughly: 36 g (2 tbsp) soy sauce, 12 g (1 tbsp) sugar, 14 g (1 tbsp) minced green onion, 16 g (1 tbsp) minced garlic, 3 g (½ tbsp) sesame seeds, 0.5 g (1/5 tsp) ground black pepper, 13 g (1 tbsp) sesame oil. Korean pear juice and/or green onion juice may be added (for bulgogi seasoning).
-
3) Vinegar Soy Sauce
Vinegar soy sauce is a dip for fried dishes. Mix 18 g (1 tbsp) soy sauce, 15 g (1 tbsp) vinegar and 15 g (1 tbsp) water thoroughly.
-
4) Vinegar Red Pepper Paste
Vinegar red pepper paste is a seasoning mainly for raw fish. Mix 38 g (2 tbsp) red pepper paste, 15 g (1 tbsp) vinegar and 6 g (½ tsp) of sugar thoroughly.
-
5) Yaksik Sauce
Heat 24 g (2 tbsp) of sugar in a pot for 3 minutes on medium heat. When the sugar is melted, mix in 4 g (1 tsp) of edible oil. When the liquid turns brown, add a slurry of 2 g (½ tbsp) starch (such as corn starch) and 45 g (3 tbsp) warm water. Boil for about 1 minute while stirring.
-
6) Gangjeong Syrup
Heat 5 g (1 tsp) water, 12 g (1 tbsp) sugar and 28.5 g (1½ tbsp) glutinous starch syrup in a pot for 1 minute on medium heat.
* Source: The beauty of Korean Food: With 100 Best-loved recipes by Institute of Traditional Korean Food
-
Quick Menu
Guides
