Korean Ingredient Glossary

Walking through your local farmers’ market, you may have come across a wild-looking bunch of thin, long, and curly bright green stalks. These tangled stalks, more likely than not, are …

Soybeans are a type of legume widely grown and consumed in East Asia. In South Korea, they are used to make culturally significant foods such as tofu, doenjang (fermented soybean …

While uncommon in western cooking, different types of bean sprouts have been used by many East Asian cultures in their cultural cooking. Mung bean sprouts are no exception. You can …

The Korean green plum, also known as Chinese plum, Japanese plum, Japanese apricot, and sour green plums, are a type of fruit grown native to East Asia and Southeast Asia. …

Gochujang, also known as Korean red pepper paste or red chili paste, is a condiment used in Korean cooking. Here, we learn how to use gochujang as well as where …