Comments on: Basic Korean pantry – list of essentials

By: JinJoo

JinJoo — Sun, 25 Dec 2022 20:15:58 +0000

In reply to Peter. Thank you! Let me see if I can come up with a more exact quantities and will update this post so please check back soon or better yet, subscribe to my newsletter and I will be sure to update everyone when I do it because it's a wonderful question!

By: Peter

Peter — Sun, 25 Dec 2022 09:24:56 +0000

Hello JinJoo, and thanks for making this list. For me, I find your suggestions for substitutes wonderful. I live in Germany, and some of these ingredients are difficult,if not impossible to find. I have one question about three ingredients. You mentioned substituting a mixture of white wine and sugar for cooking rice wine, a mixture of fish sauce and soy sauce for soup soy sauce, and a mixture of basil and mint for perilla leaves. Could you tell me quantities for these mixtures? You don’t need to be exact (for example: 1 cup white wine to 2 tbs sugar) although that would be great, something as simple as ‘a lot of basil and a little mint’ would be helpful to me so that I have a general idea of what taste I am trying to capture. Thatnk you again for this list!

By: JinJoo

JinJoo — Sun, 11 Dec 2022 15:02:06 +0000

In reply to Grace D. I'm so glad to hear that!~ Enjoy your trip to Hmart!

By: Grace D

Grace D — Fri, 09 Dec 2022 03:32:50 +0000

Thanks a lot for such a great and comprehensive list. Hmart trip this weekend!

By: JinJoo

JinJoo — Wed, 07 Dec 2022 19:01:05 +0000

In reply to Michelle. No, guk ganjang doesn't need to be refrigerated. enjoy!

By: Michelle

Michelle — Wed, 07 Dec 2022 17:20:05 +0000

Do I need to store Guk Ganjang in the refrigerator after its opened?

By: JinJoo

JinJoo — Tue, 22 Mar 2022 20:34:12 +0000

In reply to Christy.

wow – thank you so much! I also just published 2 youtube videos on Korean seasonings. Please check them out on my youtube channel – kimchimari! Thank you!

By: Christy

Christy — Sat, 19 Mar 2022 19:08:11 +0000

This review of ingredients is fantastic! So informative. Thank you

By: JinJoo

JinJoo — Mon, 21 Feb 2022 05:32:23 +0000

In reply to Roger R (#1 Banchan Boy).

Oh I’m sorry – so unfortunately many Korean Americans and Korean American businesses call Kkaennip, ‘sesame leaves’ as a result of direct translation of the world kkanennip. So I guess you will have to just use ‘Kkaennip’ or ‘Sesame Leaves’ with your local stores. But as I say in my post, there is a separate plant that indeed produces sesame seeds and where the leaves are not eaten. The plant that produces kkaennip is the Perilla plant which produces the perilla seeds (Deulkkae 들깨) + perilla leaves. Let me know if you have more questions.

By: Roger R (#1 Banchan Boy)

Roger R (#1 Banchan Boy) — Fri, 18 Feb 2022 20:20:15 +0000

Perilla leaves (깻잎 Kkaennip) – you always call out for this but even my local H-Mart has no idea. They refer me to Sesame leaves. I do know from your incredible blog that the name is basically the same an can be confusing. Any advice would be helpful.