- 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.

You guys can make it at home but busy people they just