Say ‘jelly’ and you’ll probably think gelatin, right? Well, Asian jellies are a lot more diverse. Curious? Then read on!
Hello, foodies! Ready for a long weekend of delicious authentic flavours? Well, here’s the final part of our journey into the world of Asian sauces and seasonings. Previously, we’ve explored the must-haves in Chinese and Japanese cooking. Now, let’s take a look at the wondrous condiments that make Korean cuisines so awesome and unique.
Like most Asian cultures, Korean food is centred on rice, meat and vegetables, with kimchi and banchan side dishes as signature servings. Often described as spicy and rich, the actual expression for that distinctive Korean taste is ‘siwonhan-mat’ – the diverse and balanced combination of the traditional five flavours: salty, sour, sweet, bitter and spicy.
With these and our previous lists, you now have the complete arsenal to make any Chinese, Japanese and Korean recipe.
So, get these 10 major ingredients from your favourite Asian grocery, and cook up some special siwonhan-mat cuisines in your own kitchen!
Got an extra Korean condiment to share? Tell us in the comments!