Herbs & Spices

Hot mustard, otherwise known as ‘gyeoja’ (겨자) in the Korean language, is an ingredient made by grinding mustard seeds into a bright yellow-orange powder. In this article, we learn about this ingredient!

Have you ever heard of black sesame seeds? For many countries, such as China, Japan, and South Korea, these seeds are an integral part of the traditional food culture. Here, we learn about this ingredient and how to use it in Korean cooking.

Have you ever eaten in a Korean restaurant or made Korean food at home? If so, you may have noticed people often finish Korean dishes with a sprinkle of toasted sesame seeds. Sesame seeds add a rich, nutty, and warm flavor when used as a seasoning ingredient. Many of our recipes use this ingredient (and/or sesame oil) as a finisher to the dish. Here, we want to introduce sesame seeds for those interested in Korean cooking.

While uncommon in the United States, people in South Korea often eat a leafy green herb known as a ‘perilla leaf.’ These leaves are slightly bitter and spicy with a grassy note. In this post, we will discuss the perilla leaf. Specifically, we will learn about the leafy green, how people in Korea use it, and where to buy it.  

Gochugaru, also known as Korean red pepper flakes or Korean red pepper powder, is a type of ground pepper spice used in Korean cuisine. This Korean spice has a unique and complex spicy, slightly sweet, and smokey flavor profile.