Ingredient Notes 1: Key items for the cupboard

So this will be an ongoing post, starting small and growing (I hope) into a useful guide on items to keep stocked up on if you plan on doing a fair bit of K Cuisine. I'm putting photos up so that when I start referring to "myol chi this" or "go ju that" you will be able to check back here and see what I am referring to...














Above. Left: Myol Chi (fish sauce), Centre: Korean soy sauce,
Right: 2 bae yang jo shik cho (double fermented vinegar)














Above: Left: Mat Kimchi, Right: Go ju Jang red sauce














Above: Dwaen Jang (Soya bean paste)



















Above: Gochu garu red chilli powder


















Cham kirum (Korean sesame oil)


































OK. Pay close attention to the two pictures above: top one: Da shi da (fish powder) bottom one: Da shi ma (type of seaweed). Similar names (you can see from the names on the packet even if you don't read Hangul) but totally different products .....both of them I recommend you keep in the cupboard.