Category: Korean cooking

According to a 2023 market analysis, South Korean imports of palm oil alone reached over $611 million, indicating a heavy reliance on a variety of versatile cooking fats. However, the answer to what oil do they use in Korea is more complex, involving a mix of modern and traditional options, each with a specific culinary purpose.

According to Monash University, traditional gochujang is not low FODMAP due to ingredients like fermented soybeans, glutinous rice, and sometimes garlic. Fortunately, creating a substitute that provides the unique blend of spicy, sweet, and umami flavors is possible with the right ingredients and technique. This article details how to make a low FODMAP alternative to gochujang at home, offering a delicious solution for Korean food lovers with digestive sensitivities.