[Music]
soy sauce and fish sauce i there are two
kinds of soy sauce in korean cuisine
soup soy sauce and also just the usual
soy sauce this is a
ganjang it says
i gotta wear my eyeglasses now from now
my own small letter korean soup soy
sauce you use this when you make soup so
here
classic soy sauce that means
traditional soy sauce
this is
my all-time favorite qinganjang this
jinganjang brand name sempio is i've
been using decades but
i heard there are other types of
qinganjang also good i see the shin song
shinzon jinganjang this is also soy
sauce so i remember from your video
where you made soup soy sauce that you
boil it and i was wondering is the
boiling is that necessary because of
like bacteria or disinfecting it or is
like why was that part of the process i
like to stop this fermentation slow down
by boiling otherwise all the time
fermenting and then sooner or later a
lot of a lot of fungi is still keep
coming but you can you still can use it
delicious just remove the fungi and then
use last year i made kanjang again i had
no time to go to the park too you know
secretly boiling so that's why i just
just let it go in my original crack and
then now very very busy busy in making
fungi flowers you know but tastes really
like a kind of a really smells in like a
pungent if i have a thyme and then i
like to boil this and so that i can slow
down fish sauce when you make kimchi
without fish sauce i cannot make it my
favorite brand in america is the viet
hong
fish sauce three crab tastes like real
korean really long time old pungent soup
soy sauce taste and also korean product
this is also good quality all imported
from korea
this is
melchy belchy means anchovies i
understand why you guys are so confused
because oh everything is in korean you
know so confused on the back you can see
the
there's a little tiny letter it says
ingredient it says anchovy can you find
anchovy anchovy fish sauce you can use
in a kimchi also and this section is a
tea just you guys remember my yujacha
yuja is like yellow and skin is kind of
rough it's citrus you know but flavor is
unique really really good i have a
recipe but problem is not easy to find
fresh yuja here but in korea koreans
love this yuja tea so they imported and
then they displayed here so you can find
so easily any grocery store so yuja look
at that really pretty mixture of
sugar and yuja so the when you use this
just mix with hot hot water boiling
water and then
enjoy just a tea or you can eat it all
when you choose this always ex check out
the expiration date plus here on the top
top part is sometimes i see the little
dark you know some brownish color never
choose that so it should be all yellow
pretty is utah the same thing as yuzu or
they stem
the japanese called this yuzu and also
this is a muriat clear
you know transparent this syrup it's
made usually made with corn
this is i really love it because this is
a made traditional way bali malt powder
and rice and then you just boil like a
lower heat and then simmer this for a
long time barley mart powder has some
enzyme the enzyme converts the starch
from rice into
sweet
sugar so that's why it makes like a
sweetener we call this cho chang so how
can you find this is korean rice syrup
it says korean rice syrup it contains
all these minerals and all
nutrients here but in case of this
transparent defined
when you make that you know braids or
something i instead of using sugar i use
this and they make it shiny and little
sticky looking and sweet it's a salt
only godang here it doesn't endure
really high head so when you braise
really something you should not use this
because it turned into less sweet next
black bean paste when can we use
jajangmyun
when you make jajangmyun you need this
black bean paste
it says
black bean paste
fermented right so there are two types
of jajang sauce in korean grocery store
you saw this you have to fry this with
oil
and another type is that you don't have
to stir-fry with oil because it's
already pre pre-stir-fried with oil
it says
means that stir-fried this is raw
uncooked jajang so
this same translation black bean paste
fermented
and also this is also black bean paste
fermented you can't find the difference
all you can find is that there are two
words letter
this is
before there are two more letters
means fried it sounds like very
convenient but my favorite is raw black
bean paste because i can fry at home
easily you know yeah
that's bokum
already roasted black bean paste
but this guy is a raw raw black paste
taste
so taste and what is the difference
the raw ones may be a little more sour
let me check lighter flavor lighter the
other one
more umami the first one yeah
pre-fried black bean pasties they added
something there added some sugar or
something like that so make it more
umami taste
denjang is a fermented soybean paste
every day you can make the korean bean
paste soup so at least once a week twice
a week all korean family making this
twin jungkook doenjang stew always check
the expiration date all this is good you
know so soon chang
soon chang
boli
i bought one of these and it said season
on it and then i noticed the other one
was unseasoned and i and i wanted the
one that wasn't seasoned and i didn't
know the difference
good question when you see the doenjang
you can see look at that this product is
it says
milchi they added already shiitake
mushrooms here and also dry dried
anchovies so make it more like umami
taste and when you choose this you can
see that on top like this in a kind of a
black line it's not good just should
color should be even right it's a
shampoo
and cherish
this is also
good quality
so i like to taste this with my reader
this is a two different kinds of ginger
so taste this
we are so serious you know test
which one you like better i like the
lighter one better
i think the darker ones better oh yeah i
like them both for different reasons
everybody has a different uh you know
the opinion really the taste like stays
with you yeah like a mushroom so let's
see two brands i compare so you guys go
to korean grocery store so you'll if you
like the darker and also more kind of a
deeper flavor you can choose which this
one and tsum chin cherish it's a
traditional way dwinjang this one is a
darker
this is a lighter simple taste right and
i prefer this
hot pepper paste gochujang you guys can
make it at home but busy people they
just buy the gochujang gochujang paste
is so also many many different kinds of
gochujang which gochujang usually use i
just chose three brands it says very
spicy and mild and regular
and usually i buy huge tub you know
three kilos three kilo huge tub today i
like to let my readers taste this and
then compare the taste
so first
let's taste the mild taste it's a brand
name hey chandu it says soon han mat ko
chujang sunam means mild check out the
back
and here you can see the you know level
one means they're kind of really mild
mild taste so you can't tolerate really
spicy food and you can use this one
tsunami mild
mild
so and then
really spicy one it's a changjung one
cheongjung wong it says bultanen fire on
fire spicy hot pepper hot pepper paste
it says oh this guy doesn't have a on
the back doesn't have any level of
spiciness
but only you can see you see the fire
and also the dried red pepper here that
means really spicy let's see how spicy
it is
good mmm
so this is
the sempio inside gochujang
and this is there is no spicy just
regular regular hot pepper paste let's
taste
kind of sweet isn't it yeah
mild
and spicy
and regular
which color you like better this is the
best color this is the best color
everybody
everybody agrees this is a
really beautiful color
so champion
when you make korean kimchi main
ingredient korean hot pepper flakes
gochugaru you need that but when you see
this just all different product but like
you can pick inside what it looks like
sometimes you see this you see like some
kind of circle shape and you can see
inside
and color should be very bright red but
not orange or some dark red i don't like
it i like bright red
see i like this one
bright red
you know how much it is it's a 54 dollar
it's so expensive because it came from
korea but you can see that this is a
kind of little bright red so i like to
choose this
it says red pepper powder
but that's not powder you can see this
is flakes
right this is a powder
it says a fine f-i-n-e red pepper powder
i make hot pepper paste homemade hot
pepper paste i have to use this and you
still confuse
and then just
choose a more expensive item
and this is
samjhang
samjang is a dipping sauce
this color is green color package but
this is usually like you can make it at
home so easily but if you are so busy
and you have a barbecue picnic you can
pick it up so next
sesame oil
we just without sesame oil we can't talk
about korean cuisine sesame oil is
always toasted sesame oil not a raw
sesame oil large size small size they
all have and this is japanese sesame oil
kadoya so that's my favorite
this one korean brand from ottogi
and sunchamgirlam
sesame seeds toasted sesame seeds
roasted sesame seeds it's already washed
and roasted toasted you can add it to
your vegetable side dish just sprinkle
this
and nutty these are sesame seeds but
it's not toasted so you need to wash and
drain and then
fry without oil to make a really crispy
sesame seed
well did you learn a lot this time
next is part three
noodles powder grains dried vegetables
and seaweed see you soon
my website has a really good list of
korean grocery stores worldwide all the
information about each store was
submitted by my readers so all
information is very correct and reliable
check it out if you have korean grocery
store in your area whenever i travel
foreign country i need to korean cooking
i come to my own website and then to see
the grocery store and then i go