1) Mustard SauceMustard 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 SeasoningSoy 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 SauceVinegar 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 PasteVinegar 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 SauceHeat 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 SyrupHeat 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.