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  • (upbeat music)

  • - Soy sauce and fish sauce aisle.

  • There are two kinds of soy sauce in Korean cuisine.

  • Soup soy sauce and also just usual soy sauce.

  • This is guk-ganjang it says,

  • I gotta wear my eye glasses for now, they're all small letters.

  • Korean soup soy sauce, use this when you make soup.

  • So here, classic soy sauce.

  • That means traditional soy sauce.

  • This is my all-time favorite jin-ganjang.

  • This jin-ganjang brand name is Sempio.

  • I've been using for decades, but I heard there are other

  • types of jin-ganjang also good.

  • I see the Sinsong, Sinsong jin-ganjang.

  • It says also soy sauce.

  • - So I remember from your video where you made

  • soup soy sauce that you boil it

  • and I was wondering is the boiling

  • is that necessary because of like bacteria

  • or disinfecting it or why was that part of the process?

  • - Because I like to stop fermentation, slow down

  • by boiling.

  • Otherwise, all the time fermenting and then

  • sooner or later lot of fungi still keep coming.

  • But you still can use it.

  • Delicious.

  • Just remove the fungi and then use.

  • Last year, I made ganjang again.

  • I had no time to go to the park to, you know,

  • secretly boiling, so that's why just let it go

  • in my earthenware crock and then now very very busy busy

  • making fungi flowers.

  • But taste really like a kind of really smells like pungent.

  • If I have time, then I like to boil this and so that

  • I can slow down.

  • Fish sauce, when you make kimchi, without fish sauce,

  • I cannot make it.

  • My favorite brand in America is the Viet Hong fish sauce.

  • Three crab.

  • Taste like real Korean, really long time, old, pungent

  • soup soy sauce taste.

  • And also Korean product, kkanari aekjeot, kkanari aekjeot,

  • this is also good quality, All imported from Korea.

  • This myeolchi aekjeot, "myeolchi" means anchovies.

  • I understand why you guys are so confused

  • because "Oh everything is in Korean, so confused!"

  • On the back you can see

  • there's little tiny letters, it says: "Ingredient: anchovy"

  • Can you find the anchovy?

  • Anchovy fish sauce, you can use in kimchi also.

  • And this section is tea.

  • Just you you guys remember my yuja cha?

  • Yuja is yellow and skin is kind of rough.

  • It's a citrus but the flavor is unique, really really good.

  • I have a recipe but problem is not easy to find

  • the fresh yuja here.

  • But in Korea, Koreans love the yuja tea so they imported

  • and then they display it here so you can find so easily

  • any grocery store.

  • So yuja cha, look at that, really pretty.

  • Mixed up with sugar and yuja.

  • So when you use this, just mix with hot, hot water.

  • Boiling water and then enjoy the tea.

  • You can eat it all.

  • When you choose this, always check out

  • the expiration date plus here on the top.

  • Top part is sometimes I see the really dark kind of

  • some brownish color, never choose that.

  • So it should be all yellow, pretty.

  • - Is yuja the same thing as yuzu?

  • - Same.

  • - Okay.

  • - Yuza the Japanese call this yuzu.

  • And also this is mulyeot, clear.

  • Transparent this syrup.

  • This is usually made with corn.

  • This is I really love it.

  • Because this is made traditional way.

  • Barley malt powder and rice and then you just boil

  • like lower heat and then simmer this for a long time.

  • Barley malt powder has some enzyme.

  • The enzyme convert the starch from rice into sweet, sugar.

  • So that's why I make like a sweet.

  • We call this jocheong.

  • So how can you find?

  • It says Korean rice syrup,

  • it says Korean rice syrup.

  • it contains all these minerals and all nutrients here.

  • But in case of this transparent, it's refined.

  • When you make or braise something,

  • instead of using sugar, I use this and then make it shiny

  • and a little sticky looking and sweet.

  • It's a ssal-oligodang here.

  • It doesn't endure really high heat so when you braise

  • really something, you should not use this

  • because it turns into less sweet.

  • Next, black bean paste.

  • When can we use?

  • Jjajangmeyon (laughs) jjajangmyeon,

  • when you make jjajangmyeon you need this black bean paste.

  • Jjajang! It says black bean paste fermented, right?

  • So there are two types of jjajang sauce in Korean

  • grocery store.

  • You saw this?

  • You have to fry this with oil.

  • And another type is that you don't have to stir fry with oil

  • because it's already pre-stir fried with oil.

  • It says bokkeum-jjajang.

  • Bokkeum is stir fried.

  • This is raw, uncooked jjajang.

  • So this is same translation, "black bean paste fermented."

  • And also this is also "black bean paste fermented."

  • You can't find the difference.

  • All you can find is there are two words letters, jjajang.

  • This is jjajang before there are two more letters,

  • bokkeum, bokkeum.

  • So bokkeum means fried.

  • It sounds like very convenient but my favorite

  • is raw black bean paste because I can fry at home easily.

  • That's bokkeum jjajang, already roasted black bean paste.

  • - It's so good.

  • - But this guy is raw, raw black bean paste, taste.

  • So taste and then what is the difference?

  • - The raw is maybe a little more sour?

  • - Let me check.

  • - Lighter flavor.

  • - Lighter, the other one is more umami the first one.

  • - Yeah.

  • Pre-fried black bean paste is they added something there.

  • Added some sugar, or something like that

  • so make it more umami taste.

  • Doenjang is fermented soybean paste.

  • Every day you can make the Korean bean paste soup.

  • So at least once a week, twice a week,

  • all Korean family making this doenjang-guk, doenjang stew.

  • Always check the expiration date.

  • All this is good.

  • So Sunchang... jeju-bori-doenjang...

  • - I bought one of these and it said seasoned on it.

  • And then I noticed the other one was unseasoned.

  • And I wanted the one that wasn't seasoned

  • and then I didn't know the difference.

  • - Good question.

  • When you see the doenjang you can see, look at that.

  • This product is, it says "pyogo-buseot myeolchi"

  • they added already shitake mushrooms here

  • and also dried anchovies

  • so make more like umami taste.

  • When you choose this, you can see that on top like this,

  • kind of a black line, it's not good.

  • The color should be even.

  • This is Sempio, soom-shwi-neun-jaeraesik-doenjang.

  • This is also good quality.

  • I like to taste this with my readers.

  • This is two different kinds of doenjang.

  • So taste this.

  • We are so serious testers.

  • Which one you like better?

  • - [Shawn] I like the lighter one better.

  • - [Andrew] I like the darker one better.

  • - I like them both.

  • - [Cora] I like them both for different reasons.

  • - Everybody has a different opinion.

  • - The darker one, really the taste like stays with you.

  • - [Shawn] Yeah like a mushroomy flavor.

  • - So let's see.

  • Two brands I compare so you guys go to Korean grocery store.

  • So if you like the darker and also more deeper flavor

  • you can chose this one.

  • Soom-shwi-neun-jaeraesik

  • it's the traditional way doenjang.

  • This one is a darker.

  • This is a lighter, simple taste, right?

  • And I prefer this.

  • Hot pepper paste, gochujang.