Korean Cooking Ingredients

The Common bean or haricot, although commonly known as a “vegetable”, is actually a fruit, because it develops from a plant ovary and houses seeds.

The Chili is a member of the Capsicum family and is available in many different varieties from mild to burning hot.


It may make you breath smell bad but it tastes great, and it may even keep vampires away.


Ginger is one of the primary flavorings of Chinese cooking, it has an aromatic, pungent smell and a slightly biting taste.

Onions are among the world’s oldest cultivated plants. They were probably known in India, China, and the Middle East before recorded history.

Table salt, is a harvested by the evaporation of seawater. It is commonly used as a flavor enhancer and preservative for food.

Soy Sauce

The Soy Sauce, originating from China, popular in Asia is darker than the thinner and saltier soy sauce from Japan.


Sesame is native to Africa and Asia, sesame is now found in most of the tropical, subtropical, and southern temperate areas of the world..


coming soon. 


Vinegar is a liquid that is made by the fermentation of any of numerous dilute alcoholic liquids into a liquid containing acetic acid.