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Korean Sea Salt
Description
Korean sea salt gives an umami-boost to meat and fish. Sprinkle liberally before cooking to bring out the mouth-watering savoury flavours of beef & pork, or use with sea bream or bass to intensify the mineral flavours of the sea.
It is made with Korean sea salt, from the mineral-rich coasts of Shinan County, South Korea. Sea salt from this region is up to three times higher in minerals such as calcium, magnesium and potassium than European sea salt.
Ingredients: refined sea salt, mushroom powder, kelp, mugwort extract.
Quick Comparison
| Settings | Korean Sea Salt remove | Anchovy Kombu Flavour Soup Base remove | Korean Anchovy Sauce remove | Japanese Maruhon Pure Sesame Oil remove | Blended Sesame Oil remove | Kimchi remove |
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| Price | 4.38€ | 4.94€ | 6.88€ | 6.19€ | 5.94€ | 4.38€ |
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| Content | Korean sea salt gives an umami-boost to meat and fish. Sprinkle liberally before cooking to bring out the mouth-watering savoury flavours of beef & pork, or use with sea bream or bass to intensify the mineral flavours of the sea. It is made with Korean sea salt, from the mineral-rich coasts of Shinan County, South Korea. Sea salt from this region is up to three times higher in minerals such as calcium, magnesium and potassium than European sea salt. Ingredients: refined sea salt, mushroom powder, kelp, mugwort extract. | Anchovy kombu flavour soup base is a well-balanced seasoning for use with Korean noodle soups and bulgogi hot pots. This soup base with anchovy kombu works well in dishes such as spicy mushroom seafood stew and potato and pumpkin soybean stew. It is also used to make akorn jelly, known as dotorimuk, which is sliced and served with slivered carrots, spring onions, Korean red pepper powder, soy sauce, sesame oil and sesame seeds. Ingredients: Water, anchovy extract, soys sauce, salt spirits, kelp & radish extract, wheat extract, spring onion & onion extract, laver extract, bonito extract, tamarind gum, stabiliser, E415, Onion extract, flavour enhancer: E631, E627, oleoresin black pepper. | 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. | Maruhon's pure sesame oil is a top quality Japanese sesame oil with a mellow and elegant aroma and flavour. The Maruhon 'Taikyo' sesame oil is carefully pressure extracted from sesame seeds slow roasted at a low temperatures to retain the mild flavour profile. Use this Japanese sesame oil in Japanese, Chinese and Korean cooking. Try stirring the slow roasted sesame oil together with soy sauce and vinegar for light Japanese-salad dressings. For a nutritious Korean side dish, toss 1 tsp of sesame oil with 1 chopped clove garlic and 2tsp soy sauce through blanched and finely chopped spinach. Or drizzle over stir-fries and Korean bulgogi beef just before serving to add a rich sesame flavour. Ingredients: Sesame seeds | Brotherhood's sesame oil is blended with soybean oil for a more delicate flavour and colour, and to keep it more robust for frying. Sesame oil's smoky aromas work well drizzled over stir-fries and noodle dishes. It also brings sophisticated flavours to fish and pork dishes and makes a good accompaniment to Asian vinaigrettes. Ingredients: sesame oil 70%, soybean oil 30%. Contains allergens sesame & soy. | Kimchi is the Korean national food that’s eaten alongside almost every meal. Korean soldiers take kimchi to war, the first Korean astronaut took a jar with her to space, and the Korean Prime Minister admitted when visiting the USA that he longed for kimchi more than his wife! This spicy cabbage based condiment is a cleansing accompaniment to most dishes. What is kimchi? Kimchi is a spicy, pungent condiment made from fermented vegetables. It’s a staple of Korean cuisine, and many families make their own. The origins of kimchi go right back to around 37BC – surviving Chinese records of the time indicate that the Korean people were already skilled in making pickled and fermented foods to make sure none of their harvest went to waste. The most common vegetables used to make kimchi are cabbage (particularly napa cabbage) and radishes – the large, white Asian varieties rather than the small red Western ones. These are finely sliced and layered with Korean sea salt, gochugaru – Korean red pepper powder – garlic, ginger, spring onions and anchovy sauce. This is the basic combination, but recipes vary in different parts of the country and also from household to household. Kimchi is a huge part of the Korean national identity. In fact, in 2015, the tradition of kimchi making was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. This identifies kimchi as an essential and integral part of Korean culture. How do I use kimchi? The easiest and most popular way to use kimchi is to simply serve it in its own dish alongside a main meal. Other common ways to use kimchi include stirring it through plain noodles or rice, or as a filling for Korean savoury pancakes or steamed buns. There are lots of recipes that use kimchi. Try our kimchi bokkeumbap – a fried rice dish with shiitake mushrooms, spring onions, kimchi and a fried egg. Chefs in the West have wholeheartedly embraced this spicy condiment, too. Kimchi burgers and kimchi hot dogs are wildly popular, and are a great way to introduce yourself to this Korean staple. Kimchi is traditionally made with fish sauce, but vegetarian kimchi made without it is now available here. If you prefer to make your own, try our kimchi making set with recipe card. Ingredients: Cabbage 80%, salt, chilli, sugar, garlic, carrot, spring onion, ginger, fish sauce (water, fish, salt), preservative E270. Contains fish. |
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