Korean condiments

liquid seasoning

sesame seed oil

an amber-coloured liquid extracted from the fermentation of fish with sea salt

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder), chapssal (glutinous rice), meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.

species of plant

Doenjang () or soybean paste is a type of fermented bean paste made of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.

(Sargassum fusiforme, syn. Hizikia fusiformis), sometimes called hiziki or tot (), is a brown seaweed that grows wild on the rocky coastlines of East Asia.

species of plant

acidic solution made from fermented rice

species of Phaeophyceae

Ssamjang () is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.

oil from the seeds of Perilla ocymoides

Cheonggukjang () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans.

type of Korean soy sauce

thumb|Jangdokdae, Korean garden exhibition, Erholungspark Marzahn#G.C3.A4rten der Welt|Berlin-Marzahn

any of various sweetened foods in Korean cuisine

small bottle of soysauce