Mustard paste is a spicy and creamy paste. It is often used in Korean Chinese cuisine like fresh dishes, cold noodles, or fried foods. Store this paste in the fridge after opening.
Vinegar Red Pepper Paste 초고추장/초장 (cho-go-chu-jang/cho-jang)
Vinegar red pepper paste is a sour and spicy red pepper fermented paste. You can make it by adding vinegar to red pepper paste (고추장). It pairs well with raw fish or as a dipping sauce for vegetables. Make sure…
Black Bean Paste 춘장 (chun-jang)
Black bean paste is a dark brown/black fermented paste made from soybeans that are colored and seasoned. It has a savory, salty, and slightly sweet flavor. Store this paste in the fridge after opening. Before using this paste you can…
Ssamjang 쌈장 (ssam-jang)
Ssamjang is made from a mix of soybean paste (된장) and red pepper paste (고추장). It has a savory and mildly spicy flavor. It is often used as a dipping sauce/paste for vegetables or with Korean BBQ. Once opened make…
Soybean Paste 된장 (dwen-jang)
Soybean paste is a fermented soybean paste made from meju (which are fermented blocks of soybean). There is a new method of making it which takes the enzymes from meju bacteria and essentially is used to make a quicker version…
Red Pepper Paste 고추장 (go-chu-jang)
Red pepper paste is a spicy red pepper fermented paste. It adds a sweet, spicy, and salty flavor to Korean dishes. It is used to add flavor, thickness, and color to dishes. It is added to soups, marinade, sauces or side…
