Tag: Korean ingredients

Over 50% of Koreans crave naengmyeon during the hot summer months, but its history as a winter dish from North Korea is a lesser-known fact. These famously long and chewy noodles derive their unique texture from a specific combination of ingredients that differ depending on the regional variety.

Adlay, or Job's Tears, has a cultivation history of over 8,000 years in Asia, long preceding the dominance of rice. In Korea, this ancient, gluten-free grain is known as *yulmu*, cherished for its rich nutritional profile and warm, nutty flavor, particularly in the popular tea, *yulmu-cha*.

According to a 2019 review, perilla seeds contain a significant amount of alpha-linolenic acid (ALA), a beneficial omega-3 fatty acid. Learning how to eat perilla seeds can introduce a nutty, herbal flavor and a powerful nutritional boost to your meals, particularly in East Asian cuisine.

As one of the three essential fermented pastes in Korean cooking, gochujang is safe to consume uncooked. However, many wonder, is it okay to eat gochujang raw, or is it better cooked? The answer lies in understanding its potent, concentrated flavor profile.

The history of Korean fermented soybean products dates back over 2,000 years, with evidence of their use found in historical Chinese texts mentioning the culinary skills of the Goguryeo people. The essence of modern Korean cuisine hinges on these savory, rich pastes. So, what is Korean bean paste made of, and how do different varieties achieve their unique flavors?

While traditional Korean doenjang is made with just soybeans and brine, many commercially produced versions of Korean bean paste contain gluten. This is a critical distinction for anyone with Celiac disease or gluten sensitivity who wants to enjoy authentic Korean flavors safely. It is necessary to carefully examine ingredient labels for wheat or barley to determine if a specific Korean bean paste is gluten-free.

According to BeyondCeliac.org, many mass-produced versions of the popular Korean chili paste, gochujang, are not gluten-free due to the inclusion of barley malt. For anyone with celiac disease or gluten sensitivity, navigating the world of Korean pastes, including gochujang, doenjang, and ssamjang, requires careful label reading and a clear understanding of production methods.

Over 4,000 years of history underscore soybeans' central role in Korean cooking, and the use of bean powder is a tradition that continues to thrive. Many are curious to know exactly **what do Koreans use bean powder for?** The answer spans an impressive range of dishes, from traditional desserts and protein-packed drinks to hearty fermented pastes.