KO.13.0001
Cho-Gochujang — Vinegared Chilli Sauce for Raw Fish (초고추장)
Cho-gochujang (초고추장, vinegared gochujang sauce) is the essential Korean dipping condiment for hoe (회…
The cho-gochujang traditi
KO.13.0002
Ganjang-Yangnyeom — Soy-Based Dipping Sauce (간장양념장)
Ganjang-yangnyeom (간장양념장) is the foundational Korean soy dipping sauce — ganjang, rice vinegar, garl…
Ganjang-yangnyeom is the
KO.13.0003
Gireum-Jang — Sesame Oil Salt Dip for Grilled Meats (기름장)
Gireum-jang (기름장, literally 'oil sauce') is the simplest and most elegant Korean BBQ condiment: sesa…
Gireum-jang is the oldest
KO.13.0004
Maesil-Cheong — Green Plum Syrup and Its Uses (매실청)
Maesil-cheong (매실청) is a fermented green plum extract — unripe Prunus mume (매실, Japanese apricot) co…
Maesil cultivation and pr
KO.13.0005
Perilla Oil — Cold-Pressed Korean Cooking Fat (들기름)
Deul-gireum (들기름, perilla oil) is pressed from the seeds of Perilla frutescens (Korean perilla, 들깨 —…
Perilla cultivation for s
KO.13.0006
Sesame Oil and Toasting — Cold-Pressed Korean (참기름 제조)
Korean sesame oil (참기름, chamgireum) is produced by toasting white sesame seeds (Sesamum indicum) unt…
Sesame cultivation in Kor
KO.13.0007
Ssamjang — The Blend Ratios and Philosophy (쌈장)
Ssamjang (쌈장, 'wrapping sauce') is the compound fermented condiment that completes Korean BBQ wraps …
Ssamjang as a specific co
KO.13.0008
Yangnyeom — The Master Seasoning Concept (양념 철학)
Yangnyeom (양념, 'nurturing medicine') is the Korean philosophical and practical concept of seasoning …
The yangnyeom concept is
KO.13.0009
Yuja-Cheong — Korean Yuzu Marmalade Preserve (유자청)
Yuja-cheong (유자청) is the Korean preserve of yuja (유자, Citrus junos, Korean yuzu) — sliced whole yuzu…
Yuja cultivation in the s