Ingredients

Doenjang (된장) Fermented soybean paste

Doenjang (된장) Fermented soybean paste

Gochujang (고추장) red chili pepper paste

Gochujang (고추장) red chili pepper paste

Gluten free gochujang

Gluten free gochujang

Gukganjang 국간장/조선간장(soup soy sauce)

Gukganjang 국간장/조선간장(soup soy sauce)

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Soy sauce 진간장

Myulchi Aekjeot 멸치액젓 anchovy sauce

Myulchi Aekjeot 멸치액젓 fish (anchovy) sauce

Rice vinegar 현미식초

Rice vinegar 현미식초

Rice Syrup

Rice syrup (조청 쌀엿)

 

 

Oligodang (Korean sweet syrup)

Corn syrup (올리고당)

Plum syrup (매실청)

Plum syrup (매실청)

굵은소금 (Coarse Sea Salt)

굵은소금 (Coarse Sea Salt)

Comments

  1. What’s the differencte between soup and regular soy sauce? I’ve only used regular soy sauce in the past (actually low sodium soy sauce).

    Just wondering…

    • Carrie shin says:

      The difference between 2 soy sauce is sweetness. Soup soy sauce doesn’t have sweet taste. You can just use regular soy for everything. I hope it is helpful.

  2. Your recipes are wonderful. Could you give me the web address of a Korean merchant that I can order Ingredients and other Korean supplies from.

    Thanks Preston

  3. Kathleen Bryce says:

    Will be making some traditional Cabbage kimchi soon. While shopping at HMart I saw 2 interesting items. Traditional style crock for Kimchi and I just had to pick up one of the smaller ones. I plan to place the kimchi inside and use it as I need to. It will not fit in my refrigerator, but I could put in in my New England Cellar which is colder then the upstairs. Would I have any problems with this?
    The second item was a plastic box with a photo of kimchi on it which had a nice clip seal type of lid and when I opened it there was a second cover with a rubber type gasket which seals out air and can be pressed down into the kimchi bach keeping it free form any air. This Item will fit into my fridge, but i could also place it in the cellar.
    What are your thoughts on these 2 options.
    Thanks,
    Kathleen Bryce

    • Hi Kathleen – The plastic containers are specially made for kimchi and very popular these days for storing kimchi in the fridge. I mostly use those along with some large jars I have. The earthenware is nice, but since it doesn’t have an airtight lid, your entire cellar will smell kimchi. Also, unless it’s very cold in the cellar at the fridge temperature, the kimchi will ripe too quickly. Hope this helps.

  4. Hey Hyosun,

    Great website, great recipes, and thanks for sharing. I love Asian food and not very familiar with Korean cuisine outside of Korean BBQ which obviously there is more than that to eat in Korean cooking. I saw you on the Try Guys channel and looked you up. I saw your short rib pattie recipe and I look forward to cooking it very soon… I love short rib meat. Your website is so pretty, with nice clear and crisp pictures and so easy to read and look around. Thanks for sharing your cooking with the world….

    Best regards,

    Kyle (Your New Fan)

    • Hi Kyle – Welcome to Korean Bapsang! And thank you for the nice words! Oh nice to hear you found me through the Try Guys. Wasn’t that fun? I really enjoyed being “try mom” for one day.

  5. Hello Ms. Ro,
    thank you so much for your wonderful website! I am a Korean American SAHM living in South Bay area of Southern California. I was just wondering if you had a picture of the rice wine and or the mirin that you use in a lot of your recipes? thank you so much and I’m so happy to have found your blog!

  6. I am enjoying your website and recipes. I love the photos! More info on ingredients would be great, especially with the photos which will help me locate them in the Asian grocery store.
    I also wish that your website had a print recipe function because I find that easier to use in meal planning, creating a shopping list, and then preparing the recipe.

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