Authentic ingredients are the key to capturing the true flavors of Korean food. These ingredients are typically available at Korean or Asian grocery stores, but their availability may vary depending on your location.
If you’ve ever noticed a difference in
taste between Korean dishes you tried in Korea and those prepared abroad, more
than 90% of that difference likely comes down to the ingredients themselves.
The remaining difference may be attributed to water quality, heat control,
cooking tools, and the unique touch you add during the cooking process.
In this post, I will introduce various
condiments, spices, and seasonings used in Korean cuisine, along with their
Korean names, excluding the main ingredients like meat, seafood, and
vegetables. By incorporating the following ingredients into your cooking, you’ll
be able to recreate the authentic taste of Korean food more closely.
Table of Contents
1. 발효된 장 (Fermented Sauces)
1-01. 간장 (Ganjang, Soy Sauce)
1-02. 고추장 (Gochujang, Red Chili
Paste)
1-03. 된장 (Doenjang,
Soybean Paste)
1-04. 쌈장 (Ssamjang,
Seasoned Soybean Paste)
1-05. 초고추장
(Chogochujang, Vinegared Red Chili Paste)
2. 액체 양념 및 기름 (Liquid
Seasonings and Oil)
2-01. 까나리 액젓
(Kkanari Aekjeot, Kanari Fish Sauce)
2-02. 참치 액젓
(Chamchi Aekjeot, Tuna Fish Sauce)
2-03. 멸치 액젓
(Myeolchi Aekjeot, Anchovy Fish Sauce)
2-04. 매실청
(Maesilcheong, Plum Extract)
2-05. 참기름
(Chamgireum, Sesame Oil)
2-06. 들기름
(Deulgireum, Perilla Oil)
2-07. 식초 (Sikcho,
Vinegar)
2-08. 미림/맛술 (Mirim/Matsul, Cooking Rice Wine)
2-09. 고추기름
(Gochugireum, Chili Oil)
2-10. 물엿/올리고당 (Mullyeot/Olligodang, Corn Syrup/Oligosaccharide)
2-11. 꿀 (Kkul,
Honey)
2-12. 식용유
(Sigyongyu, Cooking Oil)
2-13. 콩기름
(Konggireum, Soybean Oil)
2-14. 조청 (Jocheong,
Rice Syrup)
3. 조미료(Seasoning
Powders)
3-01. 참깨 (Chamkkae,
Sesame Seeds)
3-02. 미원 (Miwon,
MSG)
3-03. 소고기 다시다
(Sogogi Dasida, Beef Seasoning Powder)
3-04. 해물 다시다
(Haemul Dasida, Seafood Seasoning Powder)
3-05. 고춧가루
(Gochutgaru, Red Chili Powder)
3-06. 천일염
(Cheonillyeom, Sea Salt)
3-07. 맛소금 (Mat
Sogeum, Seasoned Salt)
4. 향신채 (Aromatic
Vegetables)
4-01. 다진 마늘 (Dajin
Maneul, Minced Garlic)
4-02. 깐 마늘 (Kkan
Maneul, Peeled Garlic Cloves)
4-03. 생강
(Saenggang, Ginger)
4-04. 파 (Pa, Green
Onion)
4-05. 쪽파 (Jjokpa,
Scallion)
4-06. 양파 (Yangpa,
Onion)
4-07. 부추 (Buchu,
Garlic Chives)
4-08. 생강가루
(Saenggang Garu, Ginger Powder)
5. 육수 재료 (Broth
Ingredients)
5-01. 다시마 (Dasima,
Kelp)
5-02. 말린 표고버섯
(Mallin Pyogobeoseot, Dried Shiitake Mushroom)
5-03. 멸치 (Myeolchi,
Dried Anchovy)
5-04. 디포리 (Dipeori,
Dried Large Anchovy)
5-05. 코인 육수 (Koin
Yuksu, Coin Broth)
5-06. 육수팩 (Yuksu
Pak, Broth Pack)
6. 전분류 (Starchy
Ingredients)
6-01. 옥수수 전분
(Oksusu Jeonbun, Cornstarch)
6-02. 찹쌀가루
(Chapssalgaru, Glutinous Rice Flour)
6-03. 고구마 전분
(Goguma Jeonbun, Sweet Potato Starch)
7. 기타 (additional
items)
7-01. 당면
(Dangmyeon, Korean Glass Noodles)
7-02. 쌀 (Ssal,
Rice)
7-03. 현미 (Hyeonmi,
Brown Rice)
7-04. 미역 (Miyeok,
Dried Seaweed)
[Appendix] Major Korean and Asian Markets Worldwide
1. 발효된 장 (Fermented
Sauces)
1-01. 간장
(Ganjang, Soy Sauce)
l Description: Made
from fermented soybeans, soy sauce adds a salty and umami-rich flavor to
dishes.
l Uses: Frequently
used in soups, stews, braises, and stir-fried dishes.
l Popular Korean Brands:
Sempio, Chung Jung One, Monggo Soy Sauce
There are several types of soy sauce in
Korea. Here’s a brief overview of the main types
commonly used.
Soy sauce, brewed soy sauce, and Jin soy
sauce are interchangeable. Guk soy sauce and Joseon soy sauce are similar and
can be used interchangeably. Therefore, it’s practical
to classify soy sauces into three groups: Soy Sauce/Brewed Soy Sauce/Jin Soy
Sauce, Guk Soy Sauce/Joseon Soy Sauce, and Seasoned Soy Sauce. For example, if
a recipe calls for 2 tablespoons of Guk soy sauce, you can substitute it with 2
tablespoons of Joseon soy sauce.
[the types of soy sauce]
1-02. 고추장
(Gochujang, Red Chili Paste)
l Description: A
fermented paste made from red chili powder, glutinous rice, and soybean powder,
providing a spicy kick.
l Uses: Adds heat
to bibimbap, tteokbokki, stews, and more.
l Popular Korean Brands:
Haechandle, Chung Jung One
1-03. 된장
(Doenjang, Soybean Paste)
l Description: A
fermented soybean paste with a savory, earthy flavor.
l Uses: Used in
soybean paste stew (된장찌개), ssamjang, and vegetable side
dishes.
l Popular Korean Brands:
Chung Jung One, Haechandle
1-04. 쌈장
(Ssamjang, Seasoned Soybean Paste)
l Description: A
blend of soybean and chili paste, commonly used as a dipping sauce.
l Uses: Often
paired with grilled meats and fresh vegetables.
l Popular Korean Brands:
Chung Jung One, Haechandle
l DIY Substitute:
Mix soybean and chili paste.
1-05. 초고추장
(Chogochujang, Vinegared Red Chili Paste)
l Description: A
tangy and slightly sweet red chili paste mixing gochujang with vinegar and
sugar.
l Uses: Commonly
used as a dipping sauce for raw fish, fresh vegetables, and bibimbap.
l Popular Korean Brands:
Chung Jung One, Haechandle
2. 액체 양념 & 기름 (Liquid Seasonings & Oil)
2-01. 까나리 액젓
(Kkanari Aekjeot, Kanari Fish Sauce)
Kanari fish sauce (made from sandlance) is
the most representative in Korea. Derived products like tuna fish sauce and
anchovy fish sauce were developed from kanari fish sauce.
l Description:
Kanari fish sauce is made from fermented sand lance, known for its unique, rich
umami flavor and lighter aroma than other fish sauces. It’s commonly used in Korean cuisine to enhance the depth and flavor of
dishes.
l Uses: Primarily
used for making kimchi, soups, stews, and various side dishes, it adds a
subtle, salty depth without overpowering the dish.
l Popular Korean Brands:
Chung Jung One, Ha Seon Jeong
l Substitute: Tuna
fish sauce, Anchovy fish sauce
2-02. 참치 액젓
(Chamchi Aekjeot, Tuna Fish Sauce)
l Description: A
fermented sauce made from tuna with a rich umami flavor.
l Uses: Commonly
used in kimchi-making and stews.
l Popular Korean Brands:
Dongwon, Halla
l Substitute:
Kanari fish sauce, Anchovy fish sauce
2-03. 멸치 액젓
(Myeolchi Aekjeot, Anchovy Fish Sauce)
l Description: A
sauce made from fermented anchovies, adding saltiness and depth.
l Uses: Used in
kimchi, salads, and stews.
l Popular Korean Brands: Ha
Seon Jeong, Gijang
l Substitute:
Kanari fish sauce, Tuna fish sauce, or a mix of soy sauce and anchovy broth
2-04. 매실청
(Maesilcheong, Plum Extract)
l Description: A
fermented liquid from plums and sugar, giving a sweet-tart flavor.
l Uses: Commonly
used in drinks, side dishes, and braised dishes.
l Popular Korean Brands:
Sempio, Chung Jung One, Hanrawon
2-05. 참기름
(Chamgireum, Sesame Oil)
l Description:
Pressed from sesame seeds, this oil has a rich, nutty flavor.
l Uses: Adds depth
to bibimbap, namul (vegetable side dishes), and stir-fries.
l Popular Korean Brands:
Beksul, Ottogi
2-06. 들기름
(Deulgireum, Perilla Oil)
l Description:
Pressed from perilla seeds, with a flavor distinct from sesame oil.
l Uses: Commonly
used in vegetable side dishes, salads, and stir-fries.
Perilla oil is best purchased in smaller
quantities due to its short shelf life.
2-07. 식초
(Sikcho, Vinegar)
l Description: A
tart condiment made through fermentation, providing a sour note to dishes.
l Uses: Used in
salads, cold soups, sushi, and kimchi.
l Popular Korean Brands:
Sempio, Chung Jung One, Ottogi
2-08. 미림/맛술 (Mirim/Matsul, Cooking Rice Wine)
l Description: A cooking
wine that enhances umami and reduces dish odors.
l Uses: Often added to
fish, stews, and stir-fries to enhance flavor and mask unwanted odors.
l Popular Korean Brands:
Beksul, Chung Jung One
l Substitutes: Soju,
white wine, sake
Cooking rice wine (미림) and cooking wine (맛술) share similar roles
but differ in certain aspects:
- Ingredients: Mirim is a
traditional Japanese seasoning made from glutinous rice, rice, koji, and
alcohol, while matsul is a Korean cooking wine made from alcohol, sugars, and
seasonings.
- Alcohol Content: Mirim
typically contains around 14% alcohol, while matsul generally has about 1-5%
depending on the brand.
- Flavor and Uses: Mirim has a
deep, aromatic flavor and is often used for fish and meat, while matsul is
mildly sweet and umami-rich, suitable for various dishes.
- Storage: Mirim can be
stored at room temperature due to its higher alcohol content, whereas matsul is
best kept refrigerated.
2-09. 고추기름
(Gochugireum, Chili Oil)
l Description: A
spicy oil made by infusing chili powder in hot oil.
l Uses: Adds a
spicy, savory flavor to bibimbap, stews, and stir-fries.
l Popular Korean Brands: Ottogi,
Haepyo
l Substitute: To
make at home, heat cooking oil over medium heat (130-150°C), then pour over chili powder in a bowl to create the chili
oil. Avoid adding chili powder directly to the hot pan to prevent burning.
2-10. 물엿/올리고당 (Mullyeot/Olligodang, Corn Syrup/Oligosaccharide)
l Description: A
sweet syrup adds sweetness and adjusts the thickness of dishes.
l Uses: Commonly
added to bulgogi, tteokbokki, and braised dishes to enhance sweetness and
consistency.
l Popular Korean Brands:
Beksul, Ottogi, Chung Jung One
l Substitute: Honey
or maple syrup
Corn syrup and oligosaccharide serve
similar purposes but have distinct differences:
- Ingredients:
ü Oligosaccharide: Contains 3-7
bonded sugars, which reach the large intestine undigested, supporting gut
health with lower calories and high dietary fiber.
ü Corn Syrup: Derived from
hydrolyzed corn starch, with glucose as the main component, providing around
200 kcal per 100g.
- Sweetness and Stickiness:
ü Oligosaccharide: Offers about
30% of the sweetness of sugar and is less sticky, so it leaves dishes less
sticky.
ü Corn Syrup: About 1.5 times
sweeter than sugar and stickier, adding a glossy texture and smoother mouthfeel
to dishes.
- Uses:
ü Oligosaccharide: Best added at
the end of cooking in low-heat dishes like salads or cold dishes.
ü Corn Syrup: Holds up well to
high heat, making it ideal for braises, stir-fries, and grilled dishes.
- Storage: Both are best
stored refrigerated after opening.
There is a similar ingredient called jocheong (rice
syrup), which is mainly used in traditional Korean snacks like rice cakes and
hangwa (Korean sweets). It’s also used in making
fermented pastes, such as gochujang (red chili paste) and doenjang (soybean
paste).
2-11. 꿀 (Kkul,
Honey)
l Description: A
natural sweetener harvested from flowers, rich in flavor and nutrients.
l Uses: Adds
sweetness and depth to teas, desserts, dressings, sauces, and meats.
l Popular Korean Brands:
Seoraksan Green Food, Dongseo Foods
2-12. 식용유
(Sigyongyu, Cooking Oil)
l Description: A
general-purpose oil derived from various sources, used for frying, sautéing,
and baking.
l Uses: Ideal for
deep-frying, stir-frying, and general cooking.
l Popular Korean
Brands: Haepyo, Beksul
2-13. 콩기름
(Konggireum, Soybean Oil)
l Description: A
neutral-flavored oil extracted from soybeans, widely used in Korean cooking.
l Uses: Great for
frying, baking, and as a base for dressings.
l Popular Korean
Brands: Beksul, Haepyo
2-14. 조청
(Jocheong, Rice Syrup)
l Description: A
thick, sweet syrup made from fermented rice or barley, often used as a natural
sweetener.
l Uses: Commonly
used in traditional Korean desserts, sauces, and marinades.
3. 조미료 (Seasoning Powders)
3-1. 참깨
(Chamkkae, Sesame Seeds)
l Description: Adds a
rich, nutty flavor and crunchy texture to dishes.
l Uses: Commonly
sprinkled on bibimbap, namul (vegetable dishes), and yukhoe (Korean beef
tartare).
Sesame Seeds and Grinder for Cooking
In recipes that specify sesame seeds (참깨) and whole sesame seeds (통깨), you can use regular sesame seeds as
they generally serve the same purpose. For sesame salt (깨소금), grind the sesame seeds to create a
similar texture and flavor. Here are some recommended sesame grinders, which
you can purchase from Amazon for convenience.
You can search on Amazon using the sesame
grinding tool. I prefer a small, mortar-style tool that can be used
manually.
3-2. 미원 (Miwon,
MSG)
l Description: An umami
enhancer known as monosodium glutamate (MSG), commonly used to bring depth of
flavor.
l Uses: Adds a rich umami
taste to soups, stir-fries, and various dishes.
l Popular Korean Brands:
Daesang (Miwon)
Canadian influencer Logan
Moffitt frequently uses Korean MSG, which enhances the savoriness of
most Korean dishes. It is often referred to as "magic powder" in
Korea.
Miwon is the brand name of the first seasoning product created in
Korea, but it has become so widely recognized that it’s
now commonly used as a generic term for seasonings. It’s
similar to how "Xerox" is used to mean "copy machine" and
"Kleenex" to mean "tissue."
3-3. 소고기 다시다
(Sogogi Dasida, Beef Seasoning Powder)
l Description: A
beef-flavored seasoning intensifies the taste of soups and broths.
l Uses: Commonly used in
soups, stews, and stir-fries.
l Popular Korean Brands:
CJ CheilJedang (Dasida)
Beef seasoning powder adds depth to broths,
while seafood seasoning (haemul dasida) gives a clean, fresh flavor, ideal for
seafood-based dishes.
- Dishes suited to beef
seasoning powder: Beef radish soup, soybean paste stew, yukgaejang, fried rice.
- Dishes suited to seafood
seasoning powder: Seafood stew, kalguksu, seafood stir-fries, jjamppong.
3-4. 해물 다시다
(Haemul Dasida, Seafood Seasoning Powder)
l Description: Adds
a seafood essence to dishes, enhancing umami.
l Uses: Perfect for
seafood stews, soups, and stir-fries.
l Popular Korean Brands:
CJ CheilJedang (Dasida)
3-5. 고춧가루
(Gochutgaru, Red Chili Powder)
l Description: Made
from dried red chilies, adding spiciness and color to dishes.
l Uses: Essential
for kimchi, stews, and mixed salads.
In recipes, coarse chili powder (굵은 고춧가루) and fine chili powder (고운 고춧가루) are used
for different purposes:
- Fine Chili Powder:
ü Characteristics: Very finely
ground for a smoother texture.
ü Advantages: Ideal for soups
and sauces, creating a clear and vibrant color.
ü Disadvantages: Less suitable
for stir-fries as it lacks a strong spicy kick.
- Coarse Chili Powder:
ü Characteristics: Coarser with
a more robust texture.
ü Advantages: Adds spiciness and
crunch to stir-fries, kimchi, and pickles.
ü Disadvantages: May cloud
broths when used in soups.
3-6. 천일염
(Cheonillyeom, Sea Salt)
l Description: Sea salt
harvested from evaporated seawater preserves natural minerals and deepens flavor.
l Uses: Used in kimchi,
stews, and braises.
l Popular Korean Brands:
Sinan Sea Salt, NongHyup
l Substitutes: Himalayan
salt, kosher salt
When a recipe specifies sea salt (천일염), coarse salt (굵은 소금), or refined salt (가는 소금), understanding their differences can
improve the result:
- Sea Salt (천일염):
ü Characteristics: Natural,
unrefined salt with various minerals and a mild flavor.
ü Uses: Ideal for pickling,
kimchi, and seasoning at the end of cooking.
- Refined Salt (가는 소금):
ü Characteristics: Highly
processed, often with consistent, fine granules.
ü Uses: Versatile for soups,
stews, and quick seasoning.
- Coarse Salt (굵은 소금):
ü Characteristics: Larger
granules of sea salt, adding texture.
ü Uses: Great for grilling meats
and pickling.
3-07. 맛소금 (Mat
Sogeum, Seasoned Salt)
l Description: A blend of
fine salt and MSG, offering a savory and well-rounded flavor.
l Uses: Commonly used for
seasoning soups, stir-fries, and grilled dishes.
l Popular Korean Brands: Beksul,
Daesang.
4. 향신채 (Aromatic
Vegetables)
4-1. 다진 마늘
(Dajin Maneul, Minced Garlic)
l Description: Finely
chopped garlic that intensifies the flavor in dishes.
l Uses: Essential in
stews, stir-fries, and vegetable side dishes.
l Substitute: Fresh
garlic, minced at home
4-2. 깐 마늘 (Kkan
Maneul, Peeled Garlic Cloves)
l Description: Fresh
garlic cloves peeled for convenient use.
l Uses: Ideal for meat
dishes, stews, and side dishes.
l Popular Korean Brands:
Fresh produce, generally available without specific brands at supermarkets.
l Substitute: Regular
garlic cloves
4-3. 생강
(Saenggang, Ginger)
l Description: A pungent
root vegetable enhances flavor and reduces fishy smells.
l Uses: Commonly used in
fish dishes, stews, and salads.
l Popular Korean Brands:
Fresh produce, generally available without specific brands at supermarkets.
l Substitute: Ground
ginger (adjust the quantity accordingly)
4-4. 파 (Pa,
Green Onion)
l Description: A
popular aromatic ingredient in Korean cooking, adding a slightly pungent
flavor.
l Uses: Widely used
in stews, pancakes, stir-fries, and soups.
l Popular Korean Brands:
Fresh produce, generally available without specific brands at supermarkets.
4-5. 쪽파 (Jjokpa,
Scallion)
l Description:
Thinner and shorter than green onions, scallions have a mild flavor and subtle
sweetness, frequently used in Korean cuisine.
l Uses: Essential
for kimchi, seasoned vegetables, pancakes, and stir-fries, especially in
kimchi-making.
l Popular Korean Brands:
Fresh produce, generally available without specific brands at supermarkets.
l Substitute: Green
onion or chives
4-06. 양파
(Yangpa, Onion)
l Description: A
versatile vegetable with a slightly sweet and sharp flavor, used as a base
ingredient in many Korean dishes.
l Uses: Essential
for soups, stews, stir-fries, and marinades.
l Popular Korean Brands:
Fresh produce, generally available without specific brands at supermarkets.
4-07. 부추 (Buchu,
Garlic Chives)
l Description:
Long, flat leaves with a mild garlic-like flavor, widely used in Korean
cooking.
l Uses: Common in
pancakes, dumpling fillings, stir-fries, and kimchi.
l Popular Korean Brands:
Fresh produce, generally available without specific brands at supermarkets.
4-08. 생강가루
(Saenggang Garu, Ginger Powder)
l Description: A
powdered form of dried ginger, offering a warm, spicy, and slightly sweet
flavor.
l Uses: Used in
soups, marinades, baked goods, or as a substitute for fresh ginger.
5. 육수 재료 (Broth Ingredients)
5-1. 다시마
(Dasima, Kelp)
l Description: A
seaweed that provides a deep umami flavor, often used as a base for broth.
l Uses: Added to
broths for soups, stews, and stir-fries for enhanced umami.
l Popular Korean Brands:
Wando dasima, Geoje dasima
5-2. 말린 표고버섯
(Mallin Pyogobeoseot, Dried Shiitake Mushroom)
l Description:
Dried shiitake mushrooms add depth to dishes and are frequently used in broths.
l Uses: Adds
richness to soups, stir-fries, and stews.
l Popular Korean Brands: There
are various local brands.
l Substitute: Fresh
shiitake mushrooms (may alter the flavor slightly)
5-3. 멸치
(Myeolchi, Dried Anchovy)
l Description:
Dried anchovies come in various sizes and are used to add umami to broths for
soups and stews.
l Uses: Commonly
used in broths for soups, stews, and hot pots.
l Popular Korean Brands:
Gijang myeolchi
5-04. 디포리
(Dipeori, Dried Large Anchovy)
l Description:
Dried large anchovies provide a bold and savory flavor, making them ideal for
broth preparation.
l Uses: Commonly
used in soups, stews, and traditional Korean broths.
l Popular Korean Brands:
Various local brands specialize in high-quality dried anchovies.
5-05. 코인 육수
(Koin Yuksu, Coin Broth)
l Description:
Pre-portioned broth cubes are made conveniently, offering rich flavor without requiring
long preparation.
l Uses: Ideal for quick
soups, stews, and enhancing the taste of dishes.
l Popular Korean Brands:
There are various local brands.
5-06. 육수팩 (Yuksu
Pak, Broth Pack)
l Description:
Broth packs contain pre-mixed dried ingredients, such as kelp, anchovies, and
mushrooms, to make traditional Korean stock.
l Uses: Simplifies
broth preparation for soups, stews, and hotpots.
l Popular Korean Brands:
There are various local brands.
6. 전분류 (Starchy
Ingredients)
6-1. 옥수수 전분
(Oksusu Jeonbun, Cornstarch)
l Description: A
fine powder made from corn that thickens and adds texture to dishes.
l Uses: Often used
in sauces, marinades, and fried food batter to provide a crispy texture.
l Popular Korean Brands: There
are various local brands.
l Substitute:
Potato starch, rice flour (though may alter texture slightly)
6-2. 찹쌀가루
(Chapssalgaru, Glutinous Rice Flour)
l Description: Made
from glutinous rice, this flour provides a chewy texture when cooked.
l Uses: Essential
for making Korean rice cakes and dumplings.
l Popular Korean Brands: There
are various local brands.
l Substitute:
Regular rice flour (though the texture will be less sticky)
6-3. 고구마 전분
(Goguma Jeonbun, Sweet Potato Starch)
l Description: A
starch derived from sweet potatoes, giving a chewy texture when used in
noodles.
l Uses: Commonly
used to make Korean glass noodles for dishes like japchae.
l Popular Korean Brands: There
are various local brands.
7. 기타 (Additional
ingredient)
7-1. 당면
(Dangmyeon, Korean Glass Noodles)
l Description: Chewy
noodles made from sweet potato starch, commonly used in Korean dishes.
l Uses: Essential for
japchae and various hot pot dishes.
l Popular Korean Brands: There
are various local brands.
7-2. 쌀 (ssal, Rice)
l Description: The staple
grain of Korean cuisine, providing a soft, sticky texture when cooked.
l Uses: Used in almost
every Korean meal, including bibimbap, kimbap, and as a side dish.
l Popular Korean Brands: There
are various local brands.
Korean rice differs from rice in other
countries in its short, round grains and sticky texture when cooked. This
stickiness makes it ideal for Korean dishes like bibimbap, kimbap, and various
side dishes, as it holds together well and has a soft, chewy texture.
7-3. 현미
(Hyeonmi, Brown Rice)
l Description: A whole
grain rice variety, rich in fiber and nutrients with a slightly nutty flavor.
l Uses: Used as a
healthier alternative to white rice in various dishes.
l Popular Korean Brands: There
are various local brands.
The main difference between brown and
white rice is that it retains its bran and germ layers, making it higher in
fiber, vitamins, and minerals. This gives it a nuttier flavor and chewier
texture than white rice, which has removed these layers, resulting in a softer
texture and a milder taste.
7-4. 미역 (Miyeok,
Dried Seaweed)
l Description: A
staple in Korean cuisine, miyeok is a type of edible seaweed, typically sold
dried, which expands significantly when soaked in water. It has a mild, briny
flavor and a chewy texture.
l Uses: Essential
for making miyeokguk (seaweed soup), salads, and a healthy addition to various
broths and stews.
l Popular Korean Brands: There
are various local brands.
[Appendix] Major Korean and Asian Markets Worldwide
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