Korean cuisine is associated with very spicy and pungent food. Seasonings created in this country have become popular in Russia as well. For example, they are added to carrots, mushrooms, cabbage, zucchini, etc.
The most common spice in Korean cuisine is red hot pepper. Its scope is very wide - fresh vegetable salads, sauces, fish, meat, marinades and other dishes. Ground black pepper is no less popular; Koreans add it to any food.
For hot dishes and salads, kochu dirim is used. You can prepare this pepper oil yourself: heat the red pepper in vegetable oil.
Not without garlic. It is often added to red and black peppers. Fresh ginger is also used to make the dish pungent and spicy. The root of this plant is ground on a grater and sprinkled on the finished dish: broth, sauce, etc. Koreans prepare ginger infusion. To do this, the root of the plant is passed through a meat grinder, placed in a saucepan with cold water and left for 2 hours, and then filtered.
It is impossible to imagine Korean cuisine without sesame oil. It only takes a few drops to make the dish even tastier. Sesame seed oil is used to dress sauces, salads, hot dishes and broths.
To diversify the tastes and aromas of food, other seasonings and spices are also used in Korea: star anise, vanilla, mustard, cloves, cardamom, cinnamon, citric acid, allspice and white pepper, soy sauce.
