How to Stock A Korean Pantry

Korean food always seems to be on the verge of having its moment in the press. It seems like every couple of years, some publication somewhere will identify it as the next up-and-coming cuisine, even though Maangchi is a household name and bottles of probiotic kimchi "gut shots" stand on supermarket shelves alongside Guy Fieri’s Korean BBQ Wing Sauce. A whole lot of people in the United States appear to already know that there’s more to Korean cuisine than just kimchi and barbecue. But eating Korean food is one thing, and knowing how to stock your pantry to cook it is another. Daniel Gritzer and Seoyoung Jung walk you through the basics. FULL STORY: https://www.seriouseats.com/2018/02/how-to-stock-a-korean-pantry-jeot-jang-and-more-ingredients-to-know.html See More Like This! How to Make Sous Vide Duck Confit: https://youtu.be/3bX1G-EASnM The Best Mortar and Pestles: https://bit.ly/2tQCACx How to Finish Pasta the Right Way: https://bit.ly/2TsVVs6 Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.