Gook Ganjang - If you can see on the bottom it says "Traditional Korean Soy Sauce (for soup)" and that's the best description of it. It's basically a light soy sauce that is used to flavor broth. You should most definitely buy a Korean brand because it is very different from other 'light' soy sauces that might be out there.
Sesame oil - I just buy whatever is on sale.
Dwen jang - aka soy bean paste is used for a lot of different types of soups. I bought this particular brand looking for a change from my other usual brand that I didn't see at the store. Haitai always makes pretty good products, so you can't really go wrong with them.
Gochu jang - aka red pepper paste (on this blog) - aka hot bean paste is exactly that. It's paste made from red peppers and I prefer the one made by Haitai.
Rice wine or cooking wine - I'm currently using this, but tend to buy whatever is the cheapest because they all taste the same to me.
Corn Syrup
Soy Sauce
Red pepper oil
Fish Sauce - There are a lot of Korean brands of fish sauce, but personally I like using the Vietnamese Three Crabs brand.
Gga-nari fish sauce
Red pepper powder - My MIL brought us this from Korea.
Honey Powder
Dried Shrimp
Miyuk - dried seaweed (plant?) whatever...
Shrimp Jut - Salted Shrimp
Tempura powder (on the left) and Panko crumbs (on the right).
Gook Ganjang - If you can see on the bottom it says "Traditional Korean Soy Sauce (for soup)" and that's the best description of it. It's basically a light soy sauce that is used to flavor broth. You should most definitely buy a Korean brand because it is very different from other 'light' soy sauces that might be out there.
Sesame oil - I just buy whatever is on sale.
Dwen jang - aka soy bean paste is used for a lot of different types of soups. I bought this particular brand looking for a change from my other usual brand that I didn't see at the store. Haitai always makes pretty good products, so you can't really go wrong with them.
Gochu jang - aka red pepper paste (on this blog) - aka hot bean paste is exactly that. It's paste made from red peppers and I prefer the one made by Haitai.
Rice wine or cooking wine - I'm currently using this, but tend to buy whatever is the cheapest because they all taste the same to me.
Corn Syrup
Soy Sauce
Red pepper oil
Fish Sauce - There are a lot of Korean brands of fish sauce, but personally I like using the Vietnamese Three Crabs brand.
Gga-nari fish sauce
Red pepper powder - My MIL brought us this from Korea.
Honey Powder
Dried Shrimp
Miyuk - dried seaweed (plant?) whatever...
Shrimp Jut - Salted Shrimp
Tempura powder (on the left) and Panko crumbs (on the right).
0 comments:
Post a Comment