Korean Anchovy Sauce
Korean anchovy sauce is the core ingredient for making Korean kimchi. This pungent condiment uses anchovy extract, and is naturally fermented to retain the full flavours and minerals.
Korean anchovy sauce can also be used as a soy or salt substitute in marinades, dressings or broths. Also try churning the Korean anchovy sauce with butter, and freezing it to create ‘umami’ butter rounds to top grilled fish.
Ingredients: water, anchovy extract(stolephorus commersoni), salt, monosodium glutamate (E621). Contains allergens: fish.
|Settings||Korean Anchovy Sauce remove||Hwayo Soju remove||Korean Ssamjang remove||Pork Kalbi Marinade remove||Chunjang Black Bean Paste remove||Dolsot Bibimbap Kit remove|
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|Content||Korean anchovy sauce is the core ingredient for making Korean kimchi. This pungent condiment uses anchovy extract, and is naturally fermented to retain the full flavours and minerals. Korean anchovy sauce can also be used as a soy or salt substitute in marinades, dressings or broths. Also try churning the Korean anchovy sauce with butter, and freezing it to create 'umami' butter rounds to top grilled fish. Ingredients: water, anchovy extract(stolephorus commersoni), salt, monosodium glutamate (E621). Contains allergens: fish.|
Enjoy Hwayo Soju 25 chilled for a refreshing alternative to sake or vodka. Soju is a Korean rice spirit, and Hwayo is one of the best-known distillers of premium soju. Their Soju 25 has a crisp and clean taste, with subtle notes of fruity melon.
For years soju has been known as a fairly weak beverage, made from the diluted spirits of sweet potatoes or rice and added sugar. Hwayo are one of the small distilleries that are popping up all over Korea that aim to bring back the sophisticated sojus of the past, and create a spirit to rival the finest sakes or vodkas of the world.
The Hwayo distillery only uses the finest organic rice and pure spring water drawn from 150 metres underground. Their low-temperature distillation and maturing processes have been handed down over a period of 700 years with little change, and Hwayo’s Soju 25 is praised for its pure, clean taste that is the result.
Ingredients: water, rice, koji.
25% ABV. This product contains alcohol and is only available for purchase by over 18s.
|Korean ssamjang is a thick, spicy paste used as a condiment in Korean lettuce wraps, or ssambap. Ssamjang is the fusion of two ingredients at the heart of Korean cuisine - fermented soy bean paste (doenjang), and spicy Korean red pepper paste (gochujang). This salty, spicy ssamjang sauce is the perfect accompaniment to authentic Korean lettuce wraps. Tear off a few crispy lettuce leaves. Fill them with rice, meat or vegetables and thinly sliced spring onions tossed in Korean red pepper powder. Roll the lettuce wrap and dip into the ssamjang paste. Ingredients: Soybean paste 52% (soybean powder, wheat flour, water, seed malt), corn starch syrup, water, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), roasted soybean powder, sugar, spirits, seasoning powder (roasted peanut powder, corn flour, maltodextrin), vegetable extract (garlic, leek, onion, ginger), roasted sesame, spicy mix powder, yeast extract, flavour enhancer (monosodium glutamate [E621]), sesame oil, liquorice extract. Allergy advice: contains soya , wheat, sesame, peanut.||Pork kalbi marinade or pork galibi marinade is used to flavour pork ribs in this much- loved Korean BBQ dish. Kalbi dishes are traditionally prepared with rib meat which is marinated in ganjang, Korean soy sauce, and cooked on a hot griddle or grill. Pork kalbi is typically served in restaurants known as kalbi houses where the meat is cooked on grills set in the tables, usually by the customers themselves. The tender, grilled pork ribs are served in crisp lettuce and dipped into ssamjang, a mixture of gochujang hot pepper paste and doenjang soybean paste. When preparing the dish cut the pork ribs in thin slices across the bones to allow the pork kalbi marinade to seep into the meat faster. It also allows the meat to cook more quickly, creating a more tender cut, and making it easier to eat the finished dish with chopsticks. Ingredients: Soy sauce (water, hydrolyzed soybean protein, salt, high fructose glucose syrop, defatted soybean, wheat, cooking rice wine, koji (barley)), sugar, high fructose corn syrup, apple puree 11% (apple, antioxidant (E300)), onion puree, pear puree 5% (pear, antioxidant (E300)), garlic, water, cooking rice wine, seasoning (maltodextrin, sweetener (E640)), salt, ginger extract, pepper powder, colour (E150c), acidity regulator (E330), thickerner (E415).Contains soya, wheat, sesame, barley.||Chunjang black bean paste is an essential ingredient in jajjangmyun - a Korean dish of stir-fried pork belly and mixed vegetables in a thick black bean sauce, served with wheat noodles. Also known as Chinese black bean paste, use to give the distinctive flavour to Chinese favourites like beef in black bean sauce with green peppers. The black bean paste is salty with a hint of sweetness, with lots of umami depth. Add a spoonful to stir-fry sauces to boost the flavour. Dilute with sesame oil and rice vinegar, and mix in some grated ginger to make a dipping sauce. Ingredients: black bean paste (soya, wheat flour, salt, water), caramel, salt, soya powder, rice wine, water, flavour enhancer (monosodium glutamate [E621]). Contains allergens: soya, gluten (wheat).|
Dolsot bibimbap is a Korean rice dish, served in a searingly hot stone bowl – the ‘dolsot’. The dolsot bowl should be slowly brought up to heat in an oven, while the sticky, sushi rice is cooking on the hob. To make bibimbap, sesame oil is heated inside the dolsot bowl, and then the cooked rice is heaped in – so that it starts frying in the sesame oil. Traditional bibimbap is then topped with vegetables, a raw egg yolk and gochujang chilli paste. It’s stirred through at the table – so the egg yolk and rice cook in the heat from the stone dish, and the vegetables stay piping hot.
This bibimbap kit contains a recipe card, and enough ingredients to cook our traditional Korean bi bim bap recipe 12-18 times. It contains an authentic Korean dolsot stone bowl, sesame oil, gochujang paste and delicious sushi rice. All you need is a few vegetables to stir fry, and an egg to crack on the top – a great store cupboard supper!
Additional dolsot stone bowls are sold separately. Just add one or more, if you'd like the kit to serve more people.
Il n’y a pas encore d’avis.