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Korean Cooking 101

Posted Feb 04 2009 12:38am
Before I start posting recipes for Korean food, I decided to do a "Korean Cooking 101" class. I hope everyone aces this class... hehe~ ;)

I usually chop up my garlic, put it into a freezer bag (make sure it's flat), and freeze it. Whenever I need chopped garlic, I cut a piece and throw it into the cooking.

I peel off the skin, individually wrap it in plastic, put it in a freezer bag, and freeze it. Whenever I need ginger, I take individual piece and use it. In soups/stews, I just throw the individual piece.
I use this if I don't want chunks of ginger. It grinds the ginger into a juice.

Here's a picture of two types of anchovies. I usually use the bigger one, left, for soups/stews. Make sure the head is cut off, as well as, the inside is taken out if you're planning to eat the anchovy. If you're going to throw it away, then you don't need to worry about it.
I usually put it inside this when I make soups/stews. I hook it on the top of the pot and make my broth.

Dashima/Dried Seaweed:
I use this for soups/stews to give some taste. You can eat this or not. It's pretty much up to the cooker.

Red Pepper Paste:
I use this in a lot of stuff from kimchi to soups/stews.

Soy Bean Paste:
I usually use this for Korean soups. There's a difference between the Korean and Japanese. The Koreans usually have beans in the paste, whereas, the Japanese doesn't.

Red Pepper Powder:
The powder is used often from soups/stews to kimchi.

Soy Sauce:
I don't think I need to explain this. :X

Noodle Soup Base:
I use this often as well because it's less strong than soy sauce.

Fish Sauce:
I use this often in soups/stews.

Sesame Oil:
I don't think I need to explain this. :X

Sesame Seeds:
It's used for toppings.

Here's what I have so far. I'll edit as time goes on with my cooking... hehe~ ;)
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