Sand Lance Fish Sauce is made from sand lance fish. Sand lance fish sauce has a cleaner and lighter flavor compared to anchovy fish sauce. Sand lance fish sauce is the most popular option to use in kimchi/fresh kimchi and…
Anchovy Fish Sauce 멸치액젓 (myol-chi-aek-jjot)
Anchovy Fish Sauce is made from anchovies. Anchovy fish sauce gives a deep flavor and it helps to enhance the flavors from recipes that contain seafood/fish. It is light brown in color and does not change the color of your…
Sea Plant Stems 미역줄기 (mi-yok-jjul-gi)
This seaweed is the stem of the miyeok/sea mustard seaweed (미역). It is sold salted and is usually seasoned fresh. After purchasing this seaweed make sure you keep it refridgerated. This seaweed can be seasoned as a side dish.
Radish Sprouts 무순 (mu-sun)
Radish sprouts are a type of delicate sprouts. They can be used for bibimbap, wrapped with other ingredients like proteins, or added to cold noodles as a garnish.
Raw Chestnut 생율 (saeng-yul)
Raw chestnuts are crisp with a fresh and slightly juicy texture. They can be eaten as-is with honey, braised in a sweet glaze, added to soups, rice mixes, or steamed.
Cucumber 오이 (o-ei)
You can use any cucumber in reality for most Korean dishes. Different cucumbers have various texture, skin thickness, crispness, and the size and amount of seeds will vary. One type of cucumber that is often used are the long and…
