Comments on: Korean Ingredients https://kimchimari.com/on-k-ingredients/ Authentic Korean recipes even YOU can cook! Wed, 13 Jan 2021 17:39:57 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: JinJoo https://kimchimari.com/on-k-ingredients/comment-page-1/#comment-18198 Thu, 14 Feb 2019 06:42:02 +0000 http://koreanathome.wordpress.com/#comment-18198 In reply to Linda.

Hi Linda, wow – thank you soo much for appreciating the work that I do!! It’s truly rewarding to hear that it helped to answer your questions. I hope you can share them with more of your friends. Cheers!!

]]> By: Linda https://kimchimari.com/on-k-ingredients/comment-page-1/#comment-18194 Thu, 14 Feb 2019 03:03:19 +0000 http://koreanathome.wordpress.com/#comment-18194 I wish I came upon this blog sooner! I have been asking my family and friends all these years to explain all these little differences. Your post on the different types of doenjang and soy sauce was just as illuminating! Thank you!

]]> By: JinJoo https://kimchimari.com/on-k-ingredients/comment-page-1/#comment-64 Mon, 27 Aug 2012 16:10:06 +0000 http://koreanathome.wordpress.com/#comment-64 In reply to heidi.

I personally have not done any online ordering but I think hmart.com should be a good one since I have visited their stores in VA and they are pretty good. the website says they deliver to all 48 states.
Good luck!

]]> By: heidi https://kimchimari.com/on-k-ingredients/comment-page-1/#comment-63 Sun, 26 Aug 2012 12:31:08 +0000 http://koreanathome.wordpress.com/#comment-63 HI there, I live in a small town in OH and the closest Korean grocer is two hours away and it is a small store at that. Do you know any good online stores that sell Korean ingredients?
thanks

]]> By: JinJoo https://kimchimari.com/on-k-ingredients/comment-page-1/#comment-62 Mon, 30 Jan 2012 18:57:31 +0000 http://koreanathome.wordpress.com/#comment-62 In reply to Mike D.

I am guessing you are referring to just regular ssam jang and ssam jang made for meats(고기용 gogiyong). The exact make up will vary based on the brand but the one made for meats will usually have more garlic/onions and even some yellow mustard extract. Since you are using it for rice cakes, I would assume that the regular would probably work better unless you want your dish to be extra pungent. 🙂 Good luck! Let me know if you have more questions.

]]> By: Mike D https://kimchimari.com/on-k-ingredients/comment-page-1/#comment-61 Mon, 30 Jan 2012 17:40:04 +0000 http://koreanathome.wordpress.com/#comment-61 I was in the Korean store the other day and there were two different types of Ssam Jang there. I couldnt really tell the difference other than the name of it on the packaging. Not sure if you know what Im talking about or know what major differences there are when it comes to that.
David Chang of Momofuku fame uses this in his dragon sauce for roasted rice cakes. I have been wanting to try this but didnt want to get the wrong Ssam Jang, since he doesnt really say in his book. Thanks for any help on this 🙂

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