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Korean Condiments & Spices You Should Always Keep in Your Kitchen

Korean food is red, many foreigners mistakenly believe that it is spicy. But Koreans utilise a wide variety of condiments and spices to create delectable meals, not just chilli powder. The most widely used Korean seasonings and condiments are essential to know if you enjoy Korean cuisine and wish to learn ways to prepare authentic Korean meals. Let’s examine the typical Korean spices and sauces used in Korean cooking in this post.

Ganjang

Korean soy sauce is known by the name ganjang. This sauce is so ubiquitous that it may be found in every Korean home. It takes the place of salt in meals to modify their flavour. You taste something light and distinct sweet in addition to the salt. Koreans frequently employ two primary varieties of ganjang: Because of its sweet and somewhat salty flavour, jinganjan is frequently used as a sauce for dipping for Korean cuisine. The other common variety is called gukganjang, and it’s frequently found in Korean soups. It is a crucial component that gives Korean stews and soups their rich, brothy flavour.

Gochugaru

This spice is certainly recognisable to you if you’ve consumed kimchi. A unique type of chilli powder from Korea is called gochugaru. It is made of dried chilies that have been either finely powdered or roughly chopped. In contrast to other varieties of chilli powder, gochugaru boasts a distinct flavour. In addition to being fiery, Korean chilli has a slightly sweet flavour. It is frequently used as a flavouring for various kimchi varieties and as a spice in sauces. Those who enjoy spicy food occasionally¬†add this chilli powder to a variety of other dishes, including rice cakes, vermicelli, and instant noodles.

Deonjang

If you enjoy watching traditional Korean dramas, you’ve undoubtedly seen large pots of doenjang in many Korean homes. Soybean meju is fermented in saltwater to create this sauce. To make soy sauce, the fermented brine is boiled, cooled, and then filtered through a sieve. When soybeans are fermented, fungus break them down to improve nutritional absorption. In one of the most well-known Korean soups, doenjang jjigae, or fermented soybean soup, doenjang is an essential Korean condiment. We at Taste Masters no only offer you to taste unique Korean taste but we also offer the famous Japanese Cake Dubai!

When many foreigners try doenjang jjigae for the first time, they may be “terrified” due to its pungent scent and dark yellow colour. On the other hand, they will find doenjang to be extremely satisfying once they become accustomed to its taste. Koreans, particularly the elderly, adore adding doenjang to soups because they think it aids with digestion in addition to adding flavour. It can also be used to produce a meat and vegetable dipping sauce. Doenjang is also very helpful in eliminating fish or pork odours.

 

 

 

 

 

 

 

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