A fermented soy paste used to flavor and give depth to broths, stews, meatballs, etc. It must be tamed to prevent it from overwhelming the other flavors, because it is quite salty.
It is the star dish of Korean cuisine, which is eaten with every meal. Although it comes with radish, lacto-fermented turnip and chili powder, it is the one made from Chinese cabbage that is best known. It can be purchased in a sachet, in a jar or in the fresh section, ready to eat. Juliette Ju recommends that of the Bibigo brand for its absence of fermented smell: “In a pasta dish or a lentil salad, it brings a crunchy texture and a spicy flavor. »
A red pepper powder to color marinades or fermentations! Its sweet notes are perfect in a bolognese or sprinkled on a slice of pineapple or watermelon. The chef advises keeping it in the refrigerator once the jar is opened, to maintain its potency.
4. SHIITAKES, ENOKI, ERYNGII
These are mushrooms that add texture to vegetarian dishes. “They are no less good dried than fresh,” explains the chef. Simply rehydrate them for 30 minutes to restore their scent. Sautéed, in salad or in soup, you can’t do without it. »
5. SESAME OIL
Typical of Korean cuisine, it is powerful in taste thanks to its roasting process. A fillet is enough as a final touch on rice, spinach, pan-fried mushrooms, or in a sauce. “It’s my favorite product, the touch that transports you,” says Juliette. In a salad instead of walnut oil, a ceviche or a tartare, its gourmet side is a hit.
Sweet potato vermicelli to cook in hot water to prepare japchae, traditionally served on special occasions with vegetables, meat or fish.
7. NORI SEAWEED SHEETS
Grilled and seasoned, they are ideal for a snack, rolled into maki, cut into fine flakes on rice… Or grilled with soy sauce and sesame oil, as the chef does, and accompanied by a beer as an aperitif!
8. KOREAN RICE
Its grain is round, smaller and transparent than arborio risotto. When cooked, the grains turn white, do not stick and separate well to disperse in the mouth. Chef’s advice for lazy evenings: accompany it with a fried egg, with a drizzle of soy sauce and a drizzle of sesame oil.
It is the very fragrant cousin of Japanese yuzu. Koreans preserve it like marmalade in jars with sugar. “We drink it infused in hot water to relieve sore throats,” explains Juliette Ju, “or in cold or sparkling water. » In a cake or a cream cheese frosting, it’s to die for.