Most commonly used korean sauces are soy sauce, sesame oil, bean paste and red pepper paste.
Bean paste is a concentrated, savory paste made from soybeans–often mixed with a grain such as rice, barley, or wheat–that is fermented with a yeast mold and then combined with salt and water. The mixture is aged from one month to three years. While it is a good source of protein and carbohydrates, miso is, nonetheless, high in sodium and should be consumed sparingly if you are salt-sensitive.
red pepper paste
Red pepper paste “Kochujang” is a Korean traditional fermented soybean-rice-red pepper powder paste. It has been reported that capsaicin in red pepper shows antiobestic effect and thus Red pepper paste “Kochujang” may have antiobestic effect. Commercial Red pepper paste “Kochujang” has rather prepared mainly with fermented wheat flour and grains, and red pepper powder.
Pepper is low in Saturated Fat and Sodium, and very low in Cholesterol. Pepper paste is also a good source of Vitamin C, Niacin, Vitamin B6, Iron and Potassium, and a very good source of Vitamin A and Riboflavin.
Korean soy sauce, or Joseon ganjang is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Wide scale use of Joseon ganjang has been somewhat superseded cheaper factory-made Japanese style soy sauce, called waeganjang. However, many Koreans continued to use the soy sauce native to their culture.
Sesame oil is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. It is often used in South Indian and Southeast Asian cuisine as a flavor enhancer, e.g. adding it to instant noodles.
Koreans cook and eat many different kind of vegetables. Bibimbap means mixed rice in Korean. If you have any vegetables in the fridge, you can mix them up with rice and Korean chili paste and make your own bibimbap!
Cooked Rice 1 bowl
Bean Sprout little bit
Spinach 1/5 bunch
Lettuce 2 leaves
Ground Beef 0.1 L
Soy Sauce 1t
Sesame Oil 1T
Mashed Garlic 1/2t
Chopped Green Pepper 1/2t
Red Pepper Paste 2T
1. Thin slice carrot and add a little bit of oil to the pan and quickly cook sliced carrot
2. Thin slice cucumber and lettuce
3. Boil spinach and drain. Add a little bit of salt and sesame oil to spinach
4. Boil bean sprout and drain. Add a little bit of salt and sesame oil
5. Fry an egg
6. Add soy sauce 1t, sesame oil 1/2t, sugar 1/2t, black pepper 1/4t, mashed garlic 1/2t and chopped green pepper 1/2t to beef and mix them well. Cook beef in the pan
7. Put cooked vegetables and beef on the top of rice in a bowl
8. Add the egg on the top and add the rest of sesame oil
9. Serve with red pepper paste