KOREAN PANTRY STA­PLES

Food & Drink - - BA­SICS SOUR­DOUGH 101 -

These in­gre­di­ents should all be re­frig­er­ated ex­cept for the soy sauce. Many Korean in­gre­di­ents are avail­able on­line or at Korean or Asian stores.

GOCHU­JANG Korean fer­mented chili paste— savoury, hot, with a touch of sweet­ness.

DOEN­JANG Fer­mented soy bean paste. It is less spicy than gochu­jang and rich in umami flavours. Some­what salty but it cooks out. You can sub­sti­tute brown miso.

KOREAN CHILI POW­DER A milder chili pow­der than some avail­able at Asian stores. There is no real sub­sti­tute but I have used tog­a­rashi in its place. SESAME OIL Added as a sea­son­ing not nec­es­sar­ily for cook­ing.

SESAME SEEDS Both black and white, a gar­nish on many dishes.

SOY SAUCE Prefer­ably Ja­pa­nese or Korean. RICE Ja­pa­nese sushi rice is used ex­ten­sively as a side dish. It has a slightly sticky grain and is avail­able in white and brown. Kore­ans favour a mix­ture of brown and white for health­ier eat­ing.

ROOT & FRUIT

You can find yuzu juice in many Ja­pa­nese and East Asian food stores or buy it on­line at shop.southchi­naseas.ca. Its unique flavour and de­li­cious sharp­ness cut the sweet­ness of the soju and the liqueur. If it’s un­avail­able, use fresh tan­ger­ine or grape­fruit juice with a squeeze of fresh lime juice.

2 oz Chamisul Fresh Soju, chilled

½ oz Do­maine de Can­ton gin­ger liqueur ½ oz yuzu juice

½ oz or­ange juice

Dash of or­ange bit­ters

1 Stir all the in­gre­di­ents with ice, then strain into a coupe. Gar­nish with a twist of or­ange zest. Makes 1 drink

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