Page 30 - Blog 2015 - Korea in Canada

KoREa In Canada
KoREa-Canada Blog 2015

Must-have Ingredients for

Cooking Korean Cuisine and

eir Substitutes

by Tina Hsu (Toronto, ON)

oing to the Korean grocery store can be intimidating. With a wall full of condiments
Gand pretty colours to choose from, how does one know what to buy? The truth is,
85% of Korean dishes can be made with simple salt, sugar and the following list of essential
ingredients!

FerMenTed SoYBean PaSTe(doenjang, 된장)
It contains whole as well as ground soybeans. a traditional Korean
fermented soybean paste. Its name literally means “thick paste” in
Korean. a spicy, salty paste made from fermented broad beans,
soybeans, salt, rice, and various spices.
It is used to make green onion Pancake, Paste for all your Korean
BBQ, Your favourite Hang - over cure � Pork Bone Stew, Soybean Paste Stew…
uSubstitute: Red Miso

HoT PePPer PaSTe(Gochujang, 고추장)
It is a savory, spicy, and pungent fermented Korean condiment made
from red chili, glutinous rice, fermented soybeans and salt.
Traditionally, it has been naturally fermented over years in large
earthen pots outdoors, more often on an elevated stone platform,

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