Miwon is a type of msg. It is the most popular one that Korean people use. It enhances the flavor of already seasoned foods by adding umami. It does not add a salty flavor, it just enhances the flavor. You…
Salted Shrimp 새우젓 (sae-u-jot)
Salted Fermented Shrimp Sauce is a type of jeot (젓) aka salted seafood. There are two types of fermented shrimp sauce that vary based on quality. There are different types of jeot which vary based on the seafood like anchovy,…
Dried Large Eyed Herring 밴댕이, 디포리, 보리멸 (baen-daeng-i/di-po-ri/bo-ri-myol)
Dried Large eyed herring (밴댕이) is a type of dried fish. Based on the area in Korea it is called different names like: “디포리” or “보리멸”. This dried fish is used whole. This dried fish does not keep well so…
Dried Anchovy 멸치 (myol-chi)
There are a variety of dried anchovy sizes. The different sizes are used for different things/cooking methods. Large dried anchovy is used for making broth. When using large dried anchovy you need to remove the guts or it will be…
Dried Shrimp 건새우 (gon-sae-u)
Dried shrimp is small pink dried shrimp. It has a mild shrimp flavor and a crunchy texture. Some parts can be sharp so be careful when eating it. They are available in various sizes based on the dish you plan…
Dashima/Kombu 다시마 (da-si-ma)
Dashima is a large dried sheet of seaweed. It can be found in a whole sheet or precut for easy use. It is a dark brown black color and has some natural white powder substance on the surface ( which…
