Korean ingredient

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).

Are you looking for gluten-free Korean ingredients? These days, gluten-free Korean products are becoming more common. In this post, I list two gluten-free ssamjang brands available on the market as well as answer some questions you may have about this Korean dipping sauce.

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!