Korean Ingredient Guide
This is a short guide to ingredients used in Korean cooking.
Ingredients are listed with names in Korean, Romanized Korean, English,
Adopted English, and Japanese/Chinese when known.
Anchovy Sauce
A sauce made from Anchovy extract. Other ingredients, depending on
brand and type, may include soy sauce, wheat, salt, vinegar, corn
syrup, and or fructose. Used in a variety of Korean recipes. Available
in most Asian Markets.
Asian Pear 배
Nashi Pear.
Also known as Asian pear, sand pear, Korean pear, Japanese pear,
Chinese pear, bapple, or papple.
A lightly sweet crisp grainy pear grown in Korea, Japan, and China.
Most often given as gifts or used (in blended or mashed form) as a
sauce or marinade ingredient. Also used in desserts and salads.
Available in season in most Korean Markets.
Bae 배
Korean Pear; Asian Pear/Nashi Pear
A lightly sweet crisp grainy pear grown in Korea, Japan, and China.
Most often given as gifts or used (in blended or mashed form) as a
sauce or marinade ingredient. Also used in desserts and salads.
Available in season in most Korean Markets.
Baechu 배추 (dà bái cài, bae cai,
bok choy, 大白菜, 大白菜, 黃芽白)
Napa Cabbage.
Most popular use is in making Baechu Kimchi. Also used
raw or steamed for wraps, in soups, salads, dumplings, and stir fry.
Available in Asian Markets and most fresh produce sections in non Asian
groceries.
Bellflower Root 도라지
Doraji.
Root of the Chinese or Asian Bellflower. Used in salads, soups, ban
chan, mixed vegetable dishes, and stir fry. Found either fresh or dried
in most Korean markets.
Biji or Kongbiji 비지 or 콩비지 (Okara おから, xuě
huā caì 雪花菜, doùfǔ zhā 豆腐渣)
White or yellow Soy Bean pulp left over from making soy milk. Used in
soups, porridge, bread, and pastries. Available in many Korean and
Japanese markets.
Cellophane Noodle
Daeng Myon.
Also known as clear noodle or glass noodle.
A semi transparent noodle made from sweet potato starch. Used in soups,
mandu, and stir fry. Available in most Asian markets.
Chamgireum 참기름
Sesame oil.
Extracted from sesame seeds. Used as either a flavoring agent or a
cooking oil. Dark sesame oil is usually from toasted or roasted sesame
seeds and the lighter oil from cold pressed seeds. Available in most
local and chain groceries.
Chwi 취
Wild Aster.
A vegetable found in the mountains. Used in ban chan dishes. Sometimes
available in Korean markets while in season.
Daechu
Chinese Jujube.
Chinese red dates. Used as an ingredient in soups and beverages.
Availble in most Korean and Asian Markets.
Dashima 다시마 (Kombu 昆布, Haidai/Hǎidài
海帶, 海带)
Edible kelp.
Used in soups, broth, and stocks. May also be used fresh
in sashimi type preparations and some seaweed salads. Available in most
Korean and Japanese Markets.
Deulgireum 들기름
Perilla oil.
Oil extracted from perilla seeds. Perilla oil has a rich taste
and scent slightly resembling dark sesame oil (chamgireum, 참기름). Used
most often as a flavoring agent. Available in some Korean and Asian
markets.
Doen Jang (Dwen jang) 된장
Fermented soy bean paste.
Used in soups, sauces, and marinades. Japanese Miso may be substituted
in some recipes. Available in most Korean Markets and many Asian
markets.
Dolnamul 돌나물
Sedum.
A fleshy-leafed perennial that is found in the mountains. The
tender young plants are often added to kimchi made in the spring or are
made into a spring salad as a side dish. Available in many Korean
Markets while in season.
Doraji 도라지
Bellflower Root.
Root
of the Chinese or Asian Bellflower. Used in salads, soups, ban chan,
mixed vegetable dishes, and stir fry. Found either fresh or dried in
most Korean markets.
Ggaet nip (Leaves-kkaennip, 깻잎)(Whole
Plant-tŭlkkae 들깨), shiso 紫蘇, zǐ sū 紫蘇, 紫苏
Perilla Leaf.
Korean Sesame, Wild sesame, Korean Mint. Mistakenly translated as
sesame leaf, the perilla has a mild minty flavor. Used as a flavoring
in soups, stews, and some pastry types, as a wrap, and in various side
(Ban Chan) dishes. Available in most Asian Markets.
Gan jang 간장, shōyu 醤油 しょうゆ, jiàng
yóu 醬油/荳油/豉油
Soy sauce.
There are several types of soy sauce:
waeganjang (왜간장/倭간장) The common factory made Japanese style soy sauce
found in most
markets.
Gook gan jang which is used in seasoning soups. A lighter colored,
saltier variety that has a distinct flavor.
Joseon ganjang (조선간장)
A by-product of making doenjang (Korean
fermented soybean paste). A thin, dark brown sauce, Joseon Ganjang is
composed
entirely of soy and brine, and has a saltiness that varies according to
the maker.
Garlic 마늘
Maneul.
Korean garlic is some what spicier than most other garlic and
has more of a tang to it. Used minced, ground, sliced, or whole in most
Korean dishes. Purchase fresh unpeeled garlic. Garlic may be ground
into a paste and stored frozen for several weeks. Available in most
produce sections.
Garlic Stems 마늘종
Maneuljjong.
Garlic scapes. The solid stem portion of the garlic plant. Used mostly
as a side dish (banchan). Used in soups, salads, and stir fry.
Available in season at most Korean Markets.
Ginger, 생강
Saenggang.
A root plant that is used extensively in Korean cooking and medicinal
recipes. Its uses in cooking include baking, candies, salads, soups,
sauces, and liqueurs. Sold as
fresh root, ground powder, or pickled root/slices. Available fresh in
most produce sections.
Ginseng 홍삼 (红蔘, 紅蔘)
Insam. Fresh or dried Ginseng root.
Used in herbal medicine, soups, and
beverages. Available in most Korean or Chinese Markets.
Go chu ga ru 고춧가루
Powdered red chilli.
An essential ingredient in Korean cooking. A pre
ground powder is available in three basic grades in most Asian markets
- fine, medium, or coarse. In Korea, most families purchase dried red
chilies, then have them ground to order. This service is available in
some Korean markets in the U.S. and other countries. The powder from
sun dried chilies is superior to that from oven dried. Available in
most Asian markets.
Go chu jang 고추장
Red Chili Paste.
A blend of fermented red chili and soy bean pastes usually with garlic
added. Hot and salty, this paste can be found in most Korean groceries
and many other Asian stores. This paste is used in stir fry, soups,
marinades,
dips, and sauces. Available in Korean markets, and many other Asian
Markets.
Insam 홍삼(Ginseng)(红蔘, 紅蔘)
Fresh or dried Ginseng root.
Used in herbal medicine, soups, and
beverages. Available in most Korean or Chinese Markets.
Maneul 마늘
Garlic.
Korean garlic is some what spicier than most other garlic and
has more of a tang to it. Used minced, ground, sliced, or whole in most
Korean dishes. Purchase fresh unpeeled garlic. Garlic may be ground
into a paste and stored frozen for several weeks. Available in most
produce sections.
Myeol chi 멸치
Dried anchovy.
Often used whole in soups and side dishes. Used in
combination with dashima to make a flavorful broth which is then used
in certain types of soups. Available in neqrly all Korean Markets, most
Asian markets, and in the Asian section of some non Asian groceries.
Mu 무
White Radish.
There are several varieties of radish used in Korean cooking. Most
common is a large green topped radish most commonly known as Daikon.
Used in side dishes, several types of kimchi, soups, salads, and stir
fry. Available in most Korean markets, and many fresh produce sections
in non Asian markets.
Naengi (냉이)
Shepherd’s purse.
A white-flowered plant in the cabbage family, which
grows in fields and is picked and eaten in spring. Used as an addition
to soups, salads, wraps, and stir fry. Normally foraged, but available
in season in many larger Korean markets.
Napa Cabbage 배추 (dà bái
cài, bae cai,
bok choy, 大白菜, 大白菜, 黃芽白)
Baechu.
Most popular use is in making Baechu Kimchi. Also used
raw or steamed for wraps, in soups, salads, dumplings, and stir fry.
Available in Asian Markets and most fresh produce sections in non Asian
groceries.
Ogyeopsal 오겹살
Five layer meat.
Pork Belly or Side pork. Used in grilling, braising,
soups, and stir fry.
Pa 파
Green onion.
There are several varieties of green onions that are used
in different Korean dishes.
Dae pa:
A larger, sweeter variety. Usually used in soups.
Jjok pa:
Possibly green garlic rather than green onion, as it has a garlic
flavor. Used in soups, stir fry, kimchi, and the popular PaJeon or
scallion pancake.
Sil pa:
A very thin variety that is most often used in sauces or as a garnish.
Perilla Leaf (Leaves-kkaennip, 깻잎)(Whole
Plant-tŭlkkae 들깨), shiso 紫蘇, zǐ sū 紫蘇, 紫苏
Ggaet nip.
Korean Sesame, Wild sesame. Mistakenly translated as
sesame leaf, the perilla has a mild minty flavor. Used as a flavoring
in soups, stews, and some pastry types, as a wrap, and in various side
(Ban Chan) dishes.
Perilla oil (deulgireum, 들기름)
Oil extracted from perilla seeds. Perilla oil has a rich taste
and scent slightly resembling dark sesame oil (chamgireum, 참기름). Used
most often as a flavoring agent. Available in some Korean and Asian
markets.
Red Chili Paste 고추장
Go chu jang.
A blend of fermented red chili and soy bean pastes usually with garlic
added. Hot and salty, this paste can be found in most Korean groceries
and many other Asian stores. This paste is used in stir fry, soups,
marinades,
dips, and sauces.
Red pepper Threads
Shilgochu/Sil Kochu.
Thin sliced dried red pepper. Used in making
certain types of kimchi, or as a garnish for different recipes.
Available in many Asian markets and some non Asian groceries.
Saenggang 생강
Ginger.
A root plant that is used extensively in Korean cooking and medicinal
recipes. Its uses in cooking include baking, candies, salads, soups,
sauces, and liqueurs. Sold as
fresh root, ground powder, or pickled root/slices. Available fresh in
most produce sections.
Samgyeopsal 삼겹살
Three layer meat.
Pork Belly or Side pork. Used in grilling, braising,
soups, and stir fry. Available in most Asian markets and some local or
chain groceries.
Sesame oil (chamgireum, 참기름)
Extracted from sesame seeds. Used as either a flavoring agent or a
cooking oil. Dark sesame oil is usually from toasted or roasted sesame
seeds and the lighter oil from cold pressed seeds. Available in most
local and chain groceries.
Shilgochu/Sil Kochu
Red pepper Threads.
Thin sliced dried red pepper. Used in making
certain types of kimchi, or as a garnish for different recipes.
Available in many Asian markets and some non Asian groceries.
Side Pork
(Samgyeopsal/Ogyeopsal 삼겹살/오겹살)
Three or five layer meat.
Pork Belly. Uncured
bacon. A cut of pork taken from the fresh pork side of the flank
area. Used in grilling, braising, roasting, soups, and stir fry.
Ssal (Rice)
Calrose type rice.
A short grain white rice. Served most often as plain
steamed white rice. Used in pastries, baking, soups and stir fry. An
ingredient in five grain rice.
Yulmu 율무(yì mǐ 薏米 or yì
rén 薏仁, juzudama 数珠玉 or ジュズダマ or hatomugi 鳩麦 or ハトムギ, bo bo, hột
bo bo , cườm gạo, or ý dĩ )
Job's Tears.
A cereal grain most often used in beverages.
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