Korean Ingredient Glossary

The soybean (or soya bean) is a species of legume native to most of East Asia. In South Korea, people have used and cooked with this ingredient going back at least 4,000 years. Learn how this ingredient is used in Korean cooking here.

Soup soy sauce, known as ‘guk ganjang’ (국간장) in South Korea, is an ingredient used to season soups and stews in South Korea. Historically made entirely of soybean and brine, soup soy sauce is a byproduct of making doenjang, and vice versa. Learn about this ingredient here!

Brown Seaweed is a species of edible kelp (large brown algae or seaweeds that make up the order Laminariales) native to the colder, more temperate coasts of the northwest Pacific Ocean. In South Korea, people refer to it as ‘miyeok’ (미역).

Interested in Korean cooking? If so, learn about the ingredients! Here, we discuss ginger, otherwise known as saenggang (생강)! This root vegetable is used in sauces, marinades, and more!

The Korean ‘bokbunja’ (복분자), scientifically known as Rubus coreanus, is a species of raspberry native to Korea, Japan, and China. In English, people refer to this berry as the Korean blackberry, Korean bramble, or Korean black raspberry. Learn about this berry here!