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
Black, salty, and just a little sweet, this paste is used for making the sauce for jjajangmyeon.
It’s 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
This fermented staple ingredient adds spiciness and sweetness to many Korean dishes. It’s 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 that’s much deeper than store-bought.
Keep in the fridge after opening.
Fermented soybean paste (doenjang) is a classic fermented Korean seasoning used in countless dishes, dips, soups and stews in Korean cuisine.
It’s 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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