Korean cuisine: the 9 essentials of the cupboard to learn

1. DOENJANG

A fermented soybean paste used to flavor and give depth to broths, stews, dumplings… It must be tamed to prevent it from overpowering other flavors, as it is quite salty.

2. KIMCHI

It is the star dish of Korean cuisine, which is eaten at every meal. If it comes with radish, lactofermented turnip and chilli powder, it is the one based on Chinese cabbage that is the best known. It can be bought in sachets, jars or in the fresh section, ready to eat. Juliette Ju recommends that of the Bibigo brand for its lack of fermented smell: “In a pasta dish or a lentil salad, it brings a crunchy texture and a spicy flavor. »

3. GOCHUGARU

A red chilli powder to color marinades or fermentations! Its sweet notes are perfect in a bolognese or sprinkled on a slice of pineapple or watermelon. The chef recommends keeping it in the refrigerator once the jar has been opened, to maintain its potency.

4. SHIITAKES, ENOKI, ERYNGII

These are mushrooms that add texture to vegetarian dishes. “They are no less good dried than fresh,” says the chef. Simply rehydrate them for 30 minutes to restore their fragrance. Sautéed, in salads or soups, we can’t live without them. »

5. SESAME OIL

Typical of Korean cuisine, it is powerful in taste thanks to its roasting process. A fillet is enough as a finishing touch on rice, spinach, pan-fried mushrooms, or in a sauce. “It’s my favorite product, the touch that transports,” says Juliette. In a salad instead of walnut oil, a ceviche or a tartare, its gourmet side is a hit.

6. DANGMYEON

Sweet potato vermicelli to be cooked in hot water to prepare a japchae, traditionally served on special occasions with vegetables, meat or fish.

7. NORI SEAWEED SHEETS

Grilled and seasoned, they are ideal for a snack, rolled up in maki, cut into fine flakes on rice… Or grilled with soy sauce and sesame oil, as the chef does, and served with a beer as an aperitif!

8. KOREAN RICE

Its grain is round, smaller and transparent than arborio risotto. When cooked, the grains turn white, do not stick and separate well to disperse in the mouth. Chef’s advice for lazy evenings: accompany it with a fried egg, with a drizzle of soy sauce and a drizzle of sesame oil.

9. YUJA

It is the very fragrant cousin of the Japanese yuzu. Koreans preserve it as marmalade in jars with sugar. “We drink it infused in hot water to relieve sore throats, explains Juliette Ju, or in cold or sparkling water. In a cake or cream cheese frosting, it’s to die for.

restaurant