Tuesday, February 3, 2009

Korean Cooking 101

Before I start posting recipes for Korean food, I decided to do a "Korean Cooking 101" class. I hope everyone aces this class... hehe~ ;)

I usually chop up my garlic, put it into a freezer bag (make sure it's flat), and freeze it. Whenever I need chopped garlic, I cut a piece and throw it into the cooking.

I peel off the skin, individually wrap it in plastic, put it in a freezer bag, and freeze it. Whenever I need ginger, I take individual piece and use it. In soups/stews, I just throw the individual piece.
I use this if I don't want chunks of ginger. It grinds the ginger into a juice.

Here's a picture of two types of anchovies. I usually use the bigger one, left, for soups/stews. Make sure the head is cut off, as well as, the inside is taken out if you're planning to eat the anchovy. If you're going to throw it away, then you don't need to worry about it.
I usually put it inside this when I make soups/stews. I hook it on the top of the pot and make my broth.

Dashima/Dried Seaweed:
I use this for soups/stews to give some taste. You can eat this or not. It's pretty much up to the cooker.

Red Pepper Paste:
I use this in a lot of stuff from kimchi to soups/stews.

Soy Bean Paste:
I usually use this for Korean soups. There's a difference between the Korean and Japanese. The Koreans usually have beans in the paste, whereas, the Japanese doesn't.

Black Bean Paste:
I use this paste for jja-jang-myun.

Red Pepper Powder:
The powder is used often from soups/stews to kimchi.

Soy Sauce:
I don't think I need to explain this. :X

Noodle Soup Base:
I use this often as well because it's less strong than soy sauce.

Fish Sauce:
I use this often in soups/stews.

Sesame Oil:
I don't think I need to explain this. :X

Sesame Seeds:
It's used for toppings.

Here's what I have so far. I'll edit as time goes on with my cooking... hehe~ ;)


fuzkittie said...

I can definitely learn a few things from you about cooking, Korean food is absolutely love.

Digital Angel said...

Woooooo Anchovies :D I like both anchovies. Especially myulchi bokkum :P yummy, I like it spicy. Even I love anchovies, I woulnd't even wanna try anchovy pizza lol

LadyJane said...

MMM I love Korean food. It's so filling that I'm always feeling sleepy afterwards hehe

Jnie said...

oooh...i can't wait for the recipes..Mmmm.

Askmewhats said...

I love the way you pack your ingredients, so right about the garlic, at times, we are too lazy to chop our garlic and there you go! You have a bagful of chopped garlic :D Can't wait to see your dishes :)

Swtest2Lips said...

Omg! Korean Cooking! I cant wait to follow ur recipes! Thanks sooo much for listing out all the lil ingredients and what they're used for!

Yumeko/Bittenbefore said...

i already asked my question in chat but i am just saying hi haha

sab said...

oohhh! you making me hungry! haha! the garlic seems like a good idea! i just might do that too!

Ahleessa said...

Swtest2Lips: Thank you for visiting my blog and commenting! :) I hope the future recipes will come to good use and you will enjoy them... hehe~

M said...

i can't wait for more korean food posts! perhaps some soondoobo jigae? did i spell that right? loooovve korean food!

miRaCLe said...

I love korean food :D
maangchi has got tons of korean foods' recipe! ^^ but i would love to see your recipes too :)))

Neeyuh said...

Thanks for this! I love cooking and it's always great to learn new things! Awesome tip with the garlic, I'm definitely gonna do that.

Ana M. said...

Great intro to Korean cooking :)

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