I cook Korean food multiple times a week, and to be honest the ingredients that you definitely can't go without are Gochujjang, Gochugaru, sesame oil, garlic, vinegar, sugar, green onion, and soy sauce. They are just essential for so so many Korean dishes.
Not sure if anyone has already mentioned this but if you cover the tablespoon with sesame oil first before scooping up some gochujang it slips right off! No mess! Don't worry about it.
1:58 I actually LOVE that you explained the difference because getting the wrong one can ruin the whole dish if its for instance a very dark one and the recipe requires a light one. Its an important step.
My Korean boyfriend doesn’t cook Korean food well so I decided to learn since we live together! We have a lots of Korean grocery store in Toronto but the food are quite expensive so I use whatever I have in the kitchen , your video help a lots! Thanks for sharing!
@@AaronandClaire Yes! OMG, I seriously thought you were using baby leeks the first time and there was a language issue! But using proportionally more mini onions makes for a tasty dish, so whatever; good enough!
My mother is Italian so a lot of our food was fairly loaded with the stuff.. I remember bringing a pasta I made to work, one of the guys asked what the ingredients were as I took it from the microwave. "Well it's got garlic" I started to say, before I could carry on he just deadpanned me with "no shit".. I was stinking out the lunch shed with the stuff and didn't realise
I guess I'm the only Italian who hates garlic? Ahhahahah I don't even peel them (just a quick smash with the peel still on, we call it in camicia "in a shirt"), I infuse the oil and then discard.
I just wanted to say, thank you so much for all of your videos, especially this one. I live near the biggest asian market in Michigan and today we went in and bought a whole grocery cart full of stuff. Now, I've cooked Korean cuisine before. It's my favorite! But I can't read the labels at the Asian market. So, I'm very grateful to have your videos to help me out a bit.
A BIG thumbs up... not only for your content, but also for absolut correctly saying that alcohol DOSN'T cook off completely. So if cooking for kids or people with past time alcohol problems... don't use it!
Whenever i see Claire, i yell "Claire!" and then i wave excitedly 🤗🤗🤗...you guys are my favorite to watch...thanks for the video!...sending you love from Germantown, Maryland US
I subscribed to the channel a few weeks ago because I’ve gotten more into making my own food and less into takeout. Your videos are easy to follow and this pantry list is what I’ve been searching for every since to make preparations easier. I love your channel and I absolutely love when you call Claire to taste test the food😂 …she loves food and it’s a blast to get her feedback on the dishes. Thank you!!
I put garlic in almost everything and I'm not even Korean. When most of Malay people use onion, I like garlic more. My veges are mostly garlic + veges only. It taste so goood~
Yesterday I went to a Korean market in Rome and bought everything, I guess I'm gonna make some recipes in the next days. Thank you so much guys! Much love from Italy ❤️
@@imanebasraoui4619 Yes! It's called Famiglia. Most of the times is empty, so I go around Vittorio and buy Korean products at asian groceries. When I go and is full I stock up 😅 their stir fried kimchi is so good. Around Vittorio and Termini there are a lot of Korean restaurants too, I've tried several.
Chicken stock/broth is so easy to make. Every time you eat chicken off the bone, save the chicken scraps and the bones in a bag in your freezer. A lot of my fried chicken leftovers end up in that bag. Anyway, when the bag gets full enough, put it in a pot with onions, celery, and carrots (the total amount of celery + carrots should be equal to the amount of onion). Optional: add bay leaf and any raw veggies or mushrooms that need to get used up. Add water, boil for 1 to 4 hours. (If there are more bones than meat, you need to boil it longer.) Strain out everything but the liquid. This is a great way to squeeze every last ounce of nutrition and flavor from scraps that would otherwise be thrown away. You can freeze it if you make too much.
I love the combination of garlic, ginger and sesame oil! For me they make anything go Korean, flavourwise... but it has to be real Korean sesame oil, not just flavour infused oil! And of course 고추장... I can even eat it on buttered bread, like the English do with marmite 😋😆
Holy heck, I didn't realize I was an honorary Korean. My Lady can't handle spice but I put garlic, green onion, soy paste, chili, sesame oil, fish oil, and my personal flavorite - rice vinegar, in most of my dishes. Made stir fry tonight with 6 (7 if you count adding spice to mine) of those ingredients.
Wow, haha. I think the level of video editing has increased dramatically. :) Love the hand gestures and the timing of the cuts and switch. Thanks for this interesting video.
I love these! Also as someone lived in both Korea and the US - you can use western chili flakes especially if well sourced. try a few - some are too grassy or floral but hot peppers originated in the new world there are tons of options (even fresh or smoked which is my fav).
The red chili paste does taste very sweet to me And I felt like I wasn’t being authentic by not using it in all the Korean dishes so thank you so much for the tip with red pepper flakes plus soy sauce
That’s some thick stock. I like it. I hope that My local grocery stores start carrying it. Some of the people who are in charge of what is in the stores watch RUclips’s cooking section because a week or so after videos air cool stuff shows up
Aww brings back memories of my dad. He was born in Korea moved to USA when he was 5 then became a citizen. We always had all of this in my house growing up. I live in small town. These ingredients are hard to come by and I’m incredibly sick of the food here. Miss my dad and grandma Mang’s cooking. My kids are suffering without her cooking.
I have half Korean cousins and one of my aunties is a Korean teacher... we have all of these in our kitchen cuz once in a while we host Korean style gatherings
Aaron this was a very a very helpful video...had all these sauces except two. Since I’m from Hawaii we use Aloha shoyu...I did have the Korea. Soy sauce for soup...but now I will head out for that first day sauce you recommended. Thanks so much for explaining all the sauces. Now I’m wondering if my fish sauce (local brand) is similar to your Korean fish sauce? I’ll have to check it out! Great job!
Every time I watch one of your videos I feel a) educated and b) hungry! A lot of these are also great flavours to use in other cookery or just to experiment and have fun while cooking, which is always important. Another great video!
Thank you for the info of Korean product. I’m planning to do my grocery shopping this week in Jeddah Saudi Arabia. My cart will be loaded with kimchi and ramyun 😂
Alcohol doesn't evaporate immediately. It takes hours of cooking to reach a 95% evaporation. Still fine for kids. No one gets drunk from a splash of wine in their soup stock.
I can confirm that alcohol is hardly ever fully cooked out. My mum and I have the Asian flush (also known as the Asian glow) and when we eat food that was cooked with alcohol in it we still turn bright red. But the amount in food is little, so wouldn't harm children. Same as lemon, lime, and bitters drinks.
GREAT LIST! Really does cover the basics!!! Sempio 701 disappeared from the shelves for MONTHS in our city here in the US. 501, too - the 501 started showing up a few weeks ago, and we were okay with that... but my Bae spent too long in South Korea, so when 701 reappeared last week we were all happy. Apparently so was the entire Korean community because the Korean stores all limited sales to 2 bottles per person LOL. For stock - Dashida beef is WAY easier to find than the jarred chicken (we also love the Mushroom, you can add it to anything - including all non-Asian dishes for a wonderful taste). My Bae's family in South Korea insist that cooking syrup is a "must" - but to be honest, we just use Kecap Manis ("Sweet Soy Sauce") when the recipe calls for the syrup and soy sauce and it's actually BETTER (the family now use it when making Bulgogi & Galbi LOL). Great list, really awesome!
i've been fortunate enough to live near an h-mart (hanareum, korean grocery store) in two different states in the US. i don't know what i would have done without h-mart! also, i am too lazy to peel and chop garlic, so i found a giant jar of minced garlic at h-mart and i keep that in my fridge and use it with everything lol
Oh my gosh! I watched a hamzy mukbang video and then realized how delicious Korean food looks! This video is amazing, I cannot wait to buy my Korean ingredients 💗 Love from Vancouver, Canada
Very helpful thank you! I have spent days trying to research key ingredients and your video was recommended, straight to the point and I appreciate it!
Thanks again guys! I recently bought a lot of Korean ingredients in a local Korean supermarket in Sydney and practically made up a recipe for a soup like Ramyun. Maybe you wouldn't combine all those ingredients, but it tasted great and very Korean, at least to us. I made a shrimp broth myself and put bacon, shrimps, kimchi, Pak choi, shiitake mushrooms, ssamjang, fish sauce, oyster sauce, mirin, Thai basil, and of course a lot of green onion! I added fresh rice noodles and topped the soup with poached egg, black roasted sesame and sesame oil! It was delicious! Thanks for the inspiration! Next stops Korean pancakes (we bought the mix) and the army stew!
Lee Kum Kee with the lady on the boat is the premium and the very first oyster sauce ever invented. It has the most oyster extract/flavor and a little goes a long way. It’s the original gold standard. Panda brand is also good but it’s the lower cost alternative. You might use a little more bc the oyster flavor isn’t as concentrated but it’s still good stuff. Only buy oyster sauce that lists oyster extract first. I’ve made the mistake of buying cheap, non LKK, and it had no resemblance to oyster sauce at all.
I saw another video from Hot Thai Kitchen where she compares a bunch of different brands including the "Boat Lady" and "Panda" varieties from Lee Kum Kee. She found that both beat the competition on flavor, but said that the premium Boat Lady variety is made with about 2x the oysters as Panda. Boat Lady is harder to find in US stores, but packs way more flavor for the amount of salt, which can be important when using oyster sauce in the same dish as soy sauce or mirin.
This is a big help!! I’m always at Korean Market near me and it’s overwhelming now you finally enlightened me. My next trip will be very smooth! Thank you so much! 💛💛💛
I was happy to discover that my usual Asian food store have many Korean ingredients and I have bought them, and as see in this video, I have everything essential. Weeeee 😀😀😀😀
Korean cooking!- I cannot wait to see how much I can have Korean food (though today I had soy sauce today in my “fridge food” (mixing random items together to make a meal) so cant wait to try The next time I go to the Korean food store. Thank you.
i'm watching this religiously as I will be doing some grocery shopping at our Korean market tomorrow. Items on my shopping list: Pa, Mirin, sesame oil, soju, yakult, and bulgogi.
Im so happy i found Gochugaru and Gochujang in a Asian Food Store. price not Cheap but lesser expensiv than i thought. Chilli flakes only 7€ ( the big bag) and the Paste 5€ ( 1 kg) when youn include importing that to Germany , a pretty fair price. Sadly i dont found Dae Pa. I stay with Spring onions , they fine too. Having a Huge Asian Community here makes things easier
Just stocked up on Gochujang and Gochugaru. We had never had Gochugaru; we are putting it on everything, just made bibimbop. Love the escalators for shopping carts. Thanks for always being entertaining and informative!
Awesome video, very informative for a newbie to Korean cooking like myself! I had one question: American chicken stock has the consistency of broth, so I was wondering what makes Korean chicken stock so thick and syrupy? So grateful for the great content during quarantine!
Get My COOKBOOK!!!😎 sites.prh.com/simplykorean
I cook Korean food multiple times a week, and to be honest the ingredients that you definitely can't go without are
Gochujjang, Gochugaru, sesame oil, garlic, vinegar, sugar, green onion, and soy sauce. They are just essential for so so many Korean dishes.
They're essential for life 😆
I'll die without garlic.
they dont sell gochujang or gochugaru where i live but i found a way to make gochujang paste (which probably isnt exactly similar) is that okay?
@@maysk7532 yeah do what you can. As long as it tastes good in the end.
@@MyFlipperLikesIce Korean life, I have never had the 3 first ingredients ever, I’m African😚
Not sure if anyone has already mentioned this but if you cover the tablespoon with sesame oil first before scooping up some gochujang it slips right off! No mess! Don't worry about it.
omg this is a LIFE CHANGING tip!!!
Wow just wow
"sometimes if you explain something useless it looks super cool"... that got me, thumbs up from here to Seoul.
"I don't think this is necessary, so skip it."
*chucks the one that looks like it's been used the most!*
It's so true that just a bit of sesame oil takes almost any dish to another level. Oh, and more green onion, more delicious!
1:58 I actually LOVE that you explained the difference because getting the wrong one can ruin the whole dish if its for instance a very dark one and the recipe requires a light one. Its an important step.
My Korean boyfriend doesn’t cook Korean food well so I decided to learn since we live together! We have a lots of Korean grocery store in Toronto but the food are quite expensive so I use whatever I have in the kitchen , your video help a lots! Thanks for sharing!
yymay303 lucky you to have a Korean boyfriend
@@allthingsglow4265 ikr :'((
@@allthingsglow4265 korean boyfriends are literally the same as any other boyfriend...
@@hi-sb7qn I don’t know because I’ve never had one 😂
@@allthingsglow4265 huh? They're the same as any other bf, unless you just want someone to call oppa🤡
"These green onions are a little bit bigger than yours" ... they're like 5x bigger than ours lmao
5 times? 🤣🤣🤣🤣🤣🤣🤣
Yeah, ours are like only 6.35 millimetres thick 😕
@@AaronandClaire Lol yes! Ours are like if they barely sprouted and just been pulled from the ground 🤣
I wish we had green onions like that :(
@@AaronandClaire Yes! OMG, I seriously thought you were using baby leeks the first time and there was a language issue! But using proportionally more mini onions makes for a tasty dish, so whatever; good enough!
I love it when Aaron hints for sponsorship. It's so funny. And like subtle.
You know what? The funnier thing is we've never got message back. 🤣🤣
@@AaronandClaire Their loss, really.
Anyone who eats that much garlic is living life right!
My mother is Italian so a lot of our food was fairly loaded with the stuff..
I remember bringing a pasta I made to work, one of the guys asked what the ingredients were as I took it from the microwave.
"Well it's got garlic" I started to say, before I could carry on he just deadpanned me with "no shit"..
I was stinking out the lunch shed with the stuff and didn't realise
🇮🇹 Yes!
Then sweat smells bad
I guess I'm the only Italian who hates garlic? Ahhahahah I don't even peel them (just a quick smash with the peel still on, we call it in camicia "in a shirt"), I infuse the oil and then discard.
@@usafan96soren20 so u.. u dont like garlic fried rice?
I just wanted to say, thank you so much for all of your videos, especially this one. I live near the biggest asian market in Michigan and today we went in and bought a whole grocery cart full of stuff. Now, I've cooked Korean cuisine before. It's my favorite! But I can't read the labels at the Asian market. So, I'm very grateful to have your videos to help me out a bit.
You are very welcome!!! 😍😍🙏
I was stationed in Korea in the mid-70s. It is amazing to see how modern everything looks in your video.
I was there 2009-2015, in a lot of ways Korea is more modernized than the US.
A BIG thumbs up... not only for your content, but also for absolut correctly saying that alcohol DOSN'T cook off completely. So if cooking for kids or people with past time alcohol problems... don't use it!
Whenever i see Claire, i yell "Claire!" and then i wave excitedly 🤗🤗🤗...you guys are my favorite to watch...thanks for the video!...sending you love from Germantown, Maryland US
Nancy Herrera CLAIRE!! 🤣🤣🤣
I wave, too! (I'm in Gaithersburg)
"Nancy!!!!!" 👋
Whenever I try one of their recipes I yell "Claire" in my head :D
I subscribed to the channel a few weeks ago because I’ve gotten more into making my own food and less into takeout. Your videos are easy to follow and this pantry list is what I’ve been searching for every since to make preparations easier. I love your channel and I absolutely love when you call Claire to taste test the food😂 …she loves food and it’s a blast to get her feedback on the dishes. Thank you!!
Thank you and welcome to our channel, Rickey!We hope that our videos can help and hope you find your new favorite dish in our channel! 😁
I put garlic in almost everything and I'm not even Korean. When most of Malay people use onion, I like garlic more. My veges are mostly garlic + veges only. It taste so goood~
Yesterday I went to a Korean market in Rome and bought everything, I guess I'm gonna make some recipes in the next days. Thank you so much guys! Much love from Italy ❤️
Awesome!!! Can't wait for your cooking! 😊👍
im from rome too ! is the market you went to in vittorio emmanuele ? I went there too its so amazing 😍
@@imanebasraoui4619 Yes! It's called Famiglia. Most of the times is empty, so I go around Vittorio and buy Korean products at asian groceries. When I go and is full I stock up 😅 their stir fried kimchi is so good. Around Vittorio and Termini there are a lot of Korean restaurants too, I've tried several.
Chicken stock/broth is so easy to make.
Every time you eat chicken off the bone, save the chicken scraps and the bones in a bag in your freezer. A lot of my fried chicken leftovers end up in that bag.
Anyway, when the bag gets full enough, put it in a pot with onions, celery, and carrots (the total amount of celery + carrots should be equal to the amount of onion). Optional: add bay leaf and any raw veggies or mushrooms that need to get used up. Add water, boil for 1 to 4 hours. (If there are more bones than meat, you need to boil it longer.)
Strain out everything but the liquid.
This is a great way to squeeze every last ounce of nutrition and flavor from scraps that would otherwise be thrown away.
You can freeze it if you make too much.
I just bought the sesame oil, the paste and oh, kimchi in an asian store here in The Netherlands! You’re inspiring! 🥰
Yay~! Time to cook with us!! 🥳😘👩🍳👨🍳
Haha, yes! I bought the gochujang, red pepper flakes, kimchi and sesame oil. Even managed to get the same brands!! 😁
aa naar welke aziatische winkel ben je gegaan om die producten te halen?? :))
@@eddalara5949 Amazing Oriental! 👍🏻
I love how Aaron communicates with us through his hands. Thank you for the great video!
I love the combination of garlic, ginger and sesame oil! For me they make anything go Korean, flavourwise... but it has to be real Korean sesame oil, not just flavour infused oil! And of course 고추장... I can even eat it on buttered bread, like the English do with marmite 😋😆
Isn't marmite Australian?
@@zombiasnow15 you mean vegemite, the Aussi version of marmite...
This! Almost been caught out several times with "blends" Always look for the "pure" on the label! 😁
Holy heck, I didn't realize I was an honorary Korean. My Lady can't handle spice but I put garlic, green onion, soy paste, chili, sesame oil, fish oil, and my personal flavorite - rice vinegar, in most of my dishes. Made stir fry tonight with 6 (7 if you count adding spice to mine) of those ingredients.
I love how Claire's hands appeared out of nowhere at 1:49 haha so cute❤︎
I like how when you say "fish sauce" it sounds like "fishy sauce" haha it makes the sauce sound so cute.
This is exactly what I'm here for! Thank you so much Aaron and Claire!
Zac Gman It's my pleasure! 😊
you guys really make me excited to cook!
Mariyah Khan 🤣🤣🤣🤣🤣
I love your explanation of which oystersauce you choose XD
Good to know the commonly used Korean sauces
Thanks. You always share useful & simple tips for Korean cooking.
Thanks for breaking it down - recently I’ve been very interested to learn cooking - and it’s korean cooking that I want to start with. 😊
I can't wait till after quarantine now, so I can stock up on Korean ingredients at the Korean market!
Very interesting info thanks so much
I literally can’t live without Korean food. Love from America 💕💕
Wow, haha. I think the level of video editing has increased dramatically. :) Love the hand gestures and the timing of the cuts and switch. Thanks for this interesting video.
Thanks, can’t read Korean so good to know what to use
I love fish sauce. It gives a depth of flavor that is very good.
I just recently order the soybean paste online, so I have everything on your list! Yah!
Let’s get cooking!
I love these! Also as someone lived in both Korea and the US - you can use western chili flakes especially if well sourced. try a few - some are too grassy or floral but hot peppers originated in the new world there are tons of options (even fresh or smoked which is my fav).
Thank you so much, this helps a lot. I hope you do more shopping guides.
This video just popped up in my feed. Awww, baby Aaron and baby Claire, be still my heart.🧡💛
Thank you to Information of the 11 Korean products 🥢🥰
Thanks for explaining different sauce
My pleasure!! 😍
The red chili paste does taste very sweet to me And I felt like I wasn’t being authentic by not using it in all the Korean dishes so thank you so much for the tip with red pepper flakes plus soy sauce
I love you for explaining them all, I am craving Korean dishes but didn't know what ingredients I need. Thanks a lot
I am From Germany and bought Gochujang, and it changed my way to Cook, it's so Great for nearly all Dishes. Love it. Thx for ur Videos
That’s some thick stock. I like it. I hope that My local grocery stores start carrying it. Some of the people who are in charge of what is in the stores watch RUclips’s cooking section because a week or so after videos air cool stuff shows up
Your lists are so helpful! I love taking a new list to my favorite Asian market and trying new things!!!
Hey Aaron, I would love the different ways to use 된장 paste. Pleasseeeeee make a video
Love this video! I can’t imagine my life without korean chili paste and chili flakes 😂
That chicken stock always looks so delicious! In Europe I've only ever seen the powder cubes or broth in a jar :(
Thank you thank you for this video. I’m usually overwhelmed at the store. This takes all the guess work out of shopping.
love this!! super helpful :)
Jennifer Ren I'm so happy to hear that! 😍
"when you use this even Claire can be super good at making doenjang jjigae" LMAO
That's so true..🤣🤣🤣
Aww brings back memories of my dad. He was born in Korea moved to USA when he was 5 then became a citizen. We always had all of this in my house growing up. I live in small town. These ingredients are hard to come by and I’m incredibly sick of the food here. Miss my dad and grandma Mang’s cooking. My kids are suffering without her cooking.
I have half Korean cousins and one of my aunties is a Korean teacher...
we have all of these in our kitchen cuz once in a while we host Korean style gatherings
I love your channel. You've taught me so much and have trained my cooking to the next level. Please never stop this channel. 🙏♥️
I get so excited every time i see a video from you guys! Loved the tips in this video :)
Aaron this was a very a very helpful video...had all these sauces except two. Since I’m from Hawaii we use Aloha shoyu...I did have the Korea. Soy sauce for soup...but now I will head out for that first day sauce you recommended. Thanks so much for explaining all the sauces. Now I’m wondering if my fish sauce (local brand) is similar to your Korean fish sauce? I’ll have to check it out! Great job!
Every time I watch one of your videos I feel a) educated and b) hungry! A lot of these are also great flavours to use in other cookery or just to experiment and have fun while cooking, which is always important. Another great video!
This was a really helpful and useful video, thank you both.
I love green onions!!
Great videos ! Hello from a French guy living in Vancouver ! Korean foods is pretty amazing ! Thank you Aaron and Claire !
THANK YOU!!! didn't know how to plan the ingredient list so was about to look up korean recipes to see what I need
Thank you for the info of Korean product. I’m planning to do my grocery shopping this week in Jeddah Saudi Arabia. My cart will be loaded with kimchi and ramyun 😂
That would be awesome! Enjoy your shopping! 😆😊
Good video, FYI. Alcohol evaporates at 78C so it’s fine to serve kids food that used a regular amount of cooking wine.
Alcohol doesn't evaporate immediately. It takes hours of cooking to reach a 95% evaporation. Still fine for kids. No one gets drunk from a splash of wine in their soup stock.
I can confirm that alcohol is hardly ever fully cooked out. My mum and I have the Asian flush (also known as the Asian glow) and when we eat food that was cooked with alcohol in it we still turn bright red. But the amount in food is little, so wouldn't harm children. Same as lemon, lime, and bitters drinks.
You can still smell and taste it. I can!
I have never in my life seen a flat escalator so that you can go down it with the shopping cart!!! That amazes me.
Hi! thank you for making this video, actually yesterday i was wondering how gochujang tastes like.. and my youtube recommendation show this! 👍
Thariq Kemal Hassan 😍😍😍
GREAT LIST! Really does cover the basics!!! Sempio 701 disappeared from the shelves for MONTHS in our city here in the US. 501, too - the 501 started showing up a few weeks ago, and we were okay with that... but my Bae spent too long in South Korea, so when 701 reappeared last week we were all happy. Apparently so was the entire Korean community because the Korean stores all limited sales to 2 bottles per person LOL. For stock - Dashida beef is WAY easier to find than the jarred chicken (we also love the Mushroom, you can add it to anything - including all non-Asian dishes for a wonderful taste). My Bae's family in South Korea insist that cooking syrup is a "must" - but to be honest, we just use Kecap Manis ("Sweet Soy Sauce") when the recipe calls for the syrup and soy sauce and it's actually BETTER (the family now use it when making Bulgogi & Galbi LOL). Great list, really awesome!
i've been fortunate enough to live near an h-mart (hanareum, korean grocery store) in two different states in the US. i don't know what i would have done without h-mart! also, i am too lazy to peel and chop garlic, so i found a giant jar of minced garlic at h-mart and i keep that in my fridge and use it with everything lol
Oh my gosh! I watched a hamzy mukbang video and then realized how delicious Korean food looks! This video is amazing, I cannot wait to buy my Korean ingredients 💗 Love from Vancouver, Canada
I finally understand so many things, thank you very much for the explanations of each ingredient!
Hey Aaron and Claire great to see another video thank you so much!! I hope you're both well and are keeping safe!!! Look forward to your next video xx
I love korean food so this was interesting!
I am a bit confused when I’m shopping for Korean ingredients so this video will be a tremendous help!! Thank you!!
😍😍😍
I was one of the people that requested this!!!!!
Tina Dinh It's my pleasure!! Thank you! 😍
AWESOME VIDEO. Need to buy these ingredients at Hmart. I am in a cooking mood. This video is very helpful and informative.
"Honestly, I use the one on SALE." 😂😂😂
Me too. 😉
I just ate, and you are already making me hungry again. Love your food!
"Our green onions are a little bigger than yours."
O_o Your green onions are bigger than *Claire*
🤣🤣🤣🤣🤣
Very helpful thank you! I have spent days trying to research key ingredients and your video was recommended, straight to the point and I appreciate it!
Thanks so much for the recommendation of soy sauce. There were too many lol. I will try that.
Thanks again guys! I recently bought a lot of Korean ingredients in a local Korean supermarket in Sydney and practically made up a recipe for a soup like Ramyun. Maybe you wouldn't combine all those ingredients, but it tasted great and very Korean, at least to us. I made a shrimp broth myself and put bacon, shrimps, kimchi, Pak choi, shiitake mushrooms, ssamjang, fish sauce, oyster sauce, mirin, Thai basil, and of course a lot of green onion! I added fresh rice noodles and topped the soup with poached egg, black roasted sesame and sesame oil! It was delicious! Thanks for the inspiration! Next stops Korean pancakes (we bought the mix) and the army stew!
Yay! Can't wait! 😁🤞😘
@@AaronandClaire panckaes were delicious too, check out the pictures of the soup and a pancake ;) photos.app.goo.gl/j9Hug2mJ7jWJroof9
I’m so proud. I. Actually have all those things at home. My closest Asian market is a three hour drive each way. So we try to keep everything on hand
Lee Kum Kee with the lady on the boat is the premium and the very first oyster sauce ever invented. It has the most oyster extract/flavor and a little goes a long way. It’s the original gold standard. Panda brand is also good but it’s the lower cost alternative. You might use a little more bc the oyster flavor isn’t as concentrated but it’s still good stuff. Only buy oyster sauce that lists oyster extract first. I’ve made the mistake of buying cheap, non LKK, and it had no resemblance to oyster sauce at all.
I saw another video from Hot Thai Kitchen where she compares a bunch of different brands including the "Boat Lady" and "Panda" varieties from Lee Kum Kee. She found that both beat the competition on flavor, but said that the premium Boat Lady variety is made with about 2x the oysters as Panda. Boat Lady is harder to find in US stores, but packs way more flavor for the amount of salt, which can be important when using oyster sauce in the same dish as soy sauce or mirin.
This is a big help!! I’m always at Korean Market near me and it’s overwhelming now you finally enlightened me. My next trip will be very smooth! Thank you so much! 💛💛💛
Paula Alberto So glad to hear that!! 😍
Woahhhh! This video was really helpful
I was wandering how to buy what notto buy grocery stuffs when I come to korea and found this video
Enjoyed the shopping trip and seeing your grocery store as much as the product information. Thank you.
I was happy to discover that my usual Asian food store have many Korean ingredients and I have bought them, and as see in this video, I have everything essential. Weeeee 😀😀😀😀
Korean cooking!- I cannot wait to see how much I can have Korean food (though today I had soy sauce today in my “fridge food” (mixing random items together to make a meal) so cant wait to try The next time I go to the Korean food store. Thank you.
Seoul Rider YAY!! 😍😍😍
i'm watching this religiously as I will be doing some grocery shopping at our Korean market tomorrow. Items on my shopping list: Pa, Mirin, sesame oil, soju, yakult, and bulgogi.
haha You are so cute writing your shopping list here. Hope you have fun grocery shopping and easily get what you need! 😘🤞
Im so happy i found Gochugaru and Gochujang in a Asian Food Store. price not Cheap but lesser expensiv than i thought. Chilli flakes only 7€ ( the big bag) and the Paste 5€ ( 1 kg) when youn include importing that to Germany , a pretty fair price. Sadly i dont found Dae Pa. I stay with Spring onions , they fine too. Having a Huge Asian Community here makes things easier
Just stocked up on Gochujang and Gochugaru. We had never had Gochugaru; we are putting it on everything, just made bibimbop. Love the escalators for shopping carts. Thanks for always being entertaining and informative!
You are very welcome! 😍😍😍
😍😍😍 thank you!! This helps me know all the choices and why they're there. It can be quite overwhelming seeing so many choices at Emart and LotteMart.
The last moment with the coin was great! Realy catchy!
Awesome video, very informative for a newbie to Korean cooking like myself! I had one question: American chicken stock has the consistency of broth, so I was wondering what makes Korean chicken stock so thick and syrupy? So grateful for the great content during quarantine!
It's reduced down so there's less water in it and the collagen from the bones makes it that consistency.
i always cook my noodles with soy sauce, a bit of fish sauce, gochujang, sesame oil and leeks. pretty amazing flavour!
That sounds really good if you want something simple. But when you say "leek" do you mean those long green onions Aaron showed?
I haven’t even watched this yet but I already gotta say that I actually cannot live without gochujang. I crave it when I’m not eating it.
Aaron, your so helpful and entertaining. Love your videos, thanks so much. I also love Claire ❤️❤️
OMG your explanation is clear and useful. I have to bring you my H-mart shopping. Thanks