Author: 정상우
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What is Chamchi-aek? Korean Tuna Extract Sauce Explained (+ Easy Gyeran-mari Recipe)
Chamchi-aek is Korean tuna extract, a savory skipjack-based liquid seasoning for soups, side dishes and eggs; learn how to use it and make gyeran-mari with it.
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What is Gireumjang? Korean Sesame Oil Salt Dip Explained (+ Easy Samgyeopsal Recipe)
Gireumjang is the simple Korean BBQ dip of sesame oil, salt and black pepper; learn how to make it and serve it with crispy pan-grilled samgyeopsal pork belly.
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What is Gochu-gireum? Korean Chili Oil Explained (+ Easy Chili Oil Noodles Recipe)
Gochu-gireum is Korean chili oil made by infusing oil with gochugaru; learn how it differs from Chinese chili crisp, how to make it and how to use it in noodles.
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What is Jjimdak Sauce? Korean Soy Braised Chicken Sauce Explained (+ Easy Andong Jjimdak Recipe)
Jjimdak sauce is the sweet, garlicky Korean soy braising sauce behind Andong jjimdak; learn what’s in it and how to make soy braised chicken with glass noodles.
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What is Budae Jjigae Sauce? Korean Army Stew Seasoning Explained (+ Easy Budae Jjigae Recipe)
Budae jjigae sauce is the spicy gochugaru, gochujang and soy seasoning behind Korean army stew; learn what’s in it and how to make budae jjigae at home.
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What is Yakgochujang? Korean Stir-Fried Gochujang Explained (+ Easy Bibimbap Recipe)
Yakgochujang is Korean stir-fried gochujang cooked with beef, sesame oil and honey; learn how it tastes, how to make it and how to use it in bibimbap.
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What is Buchim Garu? Korean Pancake Mix Explained (+ Easy Kimchijeon Recipe)
Buchim garu is Korea’s seasoned pancake mix for crispy jeon and pajeon; learn what’s in it, how it differs from frying mix and how to make kimchi pancakes with it.
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What is Mat-ganjang? Korean All-Purpose Seasoned Soy Sauce Explained (+ Easy Soy Beef Rice Bowl Recipe)
Mat-ganjang is a Korean homemade all-purpose seasoned soy sauce simmered with aromatics; learn how to make it, how to use it and how to cook a quick soy beef rice bowl.
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What is Mulyeot? Korean Starch Syrup Explained (+ Easy Myeolchi Ttangkong Bokkeum Recipe)
Mulyeot is the clear Korean starch syrup that gives side dishes their glossy, sticky finish; learn how it differs from rice syrup and honey and how to use it in anchovy-peanut stir-fry.
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What is Dadaegi? Korean Spicy Seasoning Paste Explained (+ Easy Maeuntang Recipe)
Dadaegi is the spicy chili-garlic seasoning paste Koreans stir into soups and stews; learn what it’s made of, how to use it and how to make spicy maeuntang fish stew.
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