Aeri's Kitchen

Korean soy sauce, (called Joseon ganjang=조선간장, in Korean) is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Traditionally in Korea, we have different kinds of soy sauce, depending on the length of the fermentation time. Basically we use 2 types of soy sauce the most. One is normal soy sauce, which is fermented for more than 3 years. The other is soup soy sauce which is fermented for 1 or 2 years. The longer you keep the soy sauce the darker color, and the stronger flavor. Nowadays, many Korean people just buy soy sauce from the store instead of making it at home since it is difficult and time consuming.

Read more from Wikipedia…

• Use:
  Seasoning, Sauce

• Storage:
  Keep in the cabinet.

• Brand:
  I highly recommend the Korean brand of soy sauce called
  “Sam Pio.”

This is Sempio organic sesame oil. In Korea, you can buy sesame oil in any grocery store, but many moms like to make their own sesame oil at a mill. Before doing so, they will check the quality of the mill’s seeds first or they will bring their own seeds to make sure that only top quality seeds are used to make their oil. The check the seed quality for two reasons: for health (organic, etc.) and for better taste. Since moving to the USA, I have not had good sesame oil, but oh my, when I tried the Sempio brand of sesame oil, I can see why it is called organic. I liked the flavor, and changed the taste of my dishes in a good way. It is close enough to the one I missed from Korea. I’m not sure about the price, I just guessing it will be a little more expensive than others because it is organic, but I would like to buy this the next time. I’m happy to find a good product in that point. 😀

Sesame oil (also known as gingelly oil or til oil) is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Taiwanese, Korean, and Southeast Asian cuisine. Sesame oil contains high proportion (41%) of polyunsaturated (Omega-6 fatty acids.) It also has natural antioxidants. Light sesame oil has a high smoke point, and is suitable for frying, while heavy (dark) sesame oil (from roasted sesame seeds) has a low smoke point, and is unsuitable for frying, instead being used sparingly for seasoning, particularly in East Asian cuisine.

Read more from Wikipedia…

• Use:
  Seasoning

• Storage:
  Keep in the cabinet.

• Types:
  Korean Brand Name:
  “李씨네” (First Picture) – A little better than “Assi” for flavor, but it is not the best.
  “Assi” (Second Picture) – So so (It is a little too strong, and has a fake sesame flavor in it.)

• Short Korean lesson: *^^*

Short Korean Lesson

• Cham (참) = Real
• GiReum (기름) = Oil

In Korea, we use some fruits for cooking such as the Asian pear, apple, kiwi, and so on. Pears are especially good for marinating meat such as BulGoGi, since it gives a naturally sweet flavor, and makes the meat tender. When you can’t get an Asian pear, use a can of pear juice for your cooking. We drink this pear juice in Korea, but it can be used for cooking also. 😀

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• Use:
  To drink
  To marinate meat

• Storage:
  Cabinet or refrigerator

• Types:
  Korean Brand names : “LOTTE” “HaeTae” “Assi”

Short Korean Lesson

• Bae (배) = Pear
• Juice (쥬스) = Juice

Mirim is used to add a bright touch to grilled (broiled) fish or to remove the fishy smell. A small amount is often used instead of sugar or soy sauce. It should not be used in excess however, as its flavor is quite strong. The word Mirim (Mirin in Japanese) is used as a cooking wine in Korean and Japanese cuisine.

Read more from Wikipedia…

• Use:
  For marinating meat or fish

• Storage:
  Keep in the cabinet.