https://www.beyondkimchee.com/korean-ingredients/
About six years ago my cousin’s step son (he’s a twin) joined the Army. Andy loved teaching in public schools in America so much he quit and joined the Army. Andy became a paralegal and was stationed in South Korea for about four years. He meet and married a girl from there. He’s returning to North Carolina in a few months. So this article is to honor his service and service of all of our troops who serve across the world. So enjoy the article and them in your heart.
This article this on the pantry essentials of Korean Cuisine. Pastes! These tubs of delicious are used in a vareity of ways. Soup base seasoning, sauce, dumpling filling and dipping sauces. They range from sweet to burn your mouth spicy. They have a pepper that is the gochugaru. This is one of the most used peppers in Korean Cuisine. It varies on heat. Usual if you leave the seeds and capsaicin in that’s where the heat lies. Also, the deeper the red and smaller the pepper the more intense the heat.
The use a variety of flours and starchs such as potato starch. These are used to make buns, dumplings, and noodles. Also pancake mixes. Yeah! Okay! Their oancakes aren’t always sweet like ours usually are. They use savory pancakes more often than we Americans do.
Tofu or Dubu… They use it in a varity of ways. And in a vareity of courses for banquets. Rice rice baby. You name it they use it. Alright I’m gonna stop now so you can read the article.
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