Cooking Korean food at home can be a delightful culinary adventure, but it starts with stocking up on essential ingredients.

a thick and spicy sauce made with soybean paste, is a key ingredient of samgyeopsal (grilled pork belly). What makes Hansik (traditional food) tastier and healthier is jang, or sauces and pastes made ...

The workshop, led by Korean Food Master Young-mi Yee, saw participation from around 60 aspiring chefs. The students learned about different types and principles of traditional sauces, such as soybean ...

This hearty soup-stew uses Korean fermented soybean paste, doenjang ... next day whenever you want to cook the dish. I use several types of mushrooms for extra umami; you can add or substitute ...

Gochujang is Korean chilli paste, while gochugaru is Korean chilli flakes. Both can be bought from a Korean grocery, as can sesame (perilla) leaves and banchan (side dishes).

Bring some fiery flavour into your kitchen with three gochujang-laden recipes by acclaimed Korean-American chef Judy Joo. Korean ingredients that were once a relatively rare sight in the UK ...