Teriyaki Sauce

This recipe makes a bit more than 1 pint of sauce. Servings: 10 Ingredients 6 1/2 tablespoons Soy Sauce 8 1/2 tablespoons sugar 1 1/4 cup water 1/2 ounce sections of ginger, peeled 3 cloves garlic, peeled 3 leaves lettuce 1/4 medium apples 1 stalks celery 3 sprigs parsley 1/4 small white … Read more

Ssam Jang

Ssamjang is a common Korean condiment served with many types of grilled, boiled, or stir fried meats. There are many different variations ranging from sweet and mild to salty and very hot, from a thin almost liquid paste to a thick almost solid paste. This is a basic version to get you … Read more

Kochujang (gochujang) Substitute

If you can not get Kochujang (gochujang) in your area you can make a substitute chilli/chile paste that, while it will not taste the same, can be used with acceptable results. NOTE: This is not the Korean sauce (Ssamjang) that is served with lettuce wraps or Bibimbap. This recipe could be an … Read more

Kkaesogeum (sesame salt)

깨소금 Servings: 16 Ingredients 1 cup sesame seeds 1/2 tsp (more or less to taste) salt Procedure Heat a pan over low to medium heat. Add sesame seeds and slowly toast, stirring often, until golden brown. Remove from heat and let cool. Place seeds in a grinder (or use a mortar and … Read more


고추장 Gochujang is one of the top staples in Korean cooking. It is used as a component in sauces, marinades, soups, braises, stews, and more. Traditional gochujang is made from made from red chili, glutinous rice, fermented soybeans and salt, and allowed to naturally ferment over years in large earthen pots outdoors. … Read more