The most important 3 sauce for korean

If you wanna make perfect korean food,then you must need these 3 sauce!

Also for korean,these are their basic for daliy food!

1.Black bean paste

(Chunjang 춘장)


Black, salty, and just a little sweet, this paste is used for making the sauce for jjajangmyeon.

Its dark and made from a mixture of soybeans, flour, and caramel that is fermented.

You can buy it at Korean grocery stores.

After opening, store it in the refrigerator.



2.Hot pepper paste

(Gochujang 고추장)




This fermented staple ingredient adds spiciness and sweetness to many Korean dishes. Its sometimes labeled as red pepper paste in English on the package.

Most people buy it in a Korean grocery store, but you can also make your own gochujang at home.

Homemade gochujang has a rich complex flavor thats much deeper than store-bought.

Keep in the fridge after opening.

3.Soybean paste

(Doenjang 된장)



Fermented soybean paste (doenjang) is a classic fermented Korean seasoning used in countless dishes, dips, soups and stews in Korean cuisine.

Its deep and rich, nutty and full of umami. Soup or stew made with doenjang are the most iconic and delicious of all Korean dishes.

Its made by grinding soybeans into a thick paste and forming it into blocks that are dried and fermented for months before being soaked in brine for a few more months.

The liquid becomes Korean soup soy sauce and the solids become doenjang.


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