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Korean pastes, sauces and basics recipes

12 Korean pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

• Anchovy and Kelp Stock, sourced from South Korea. The stock most Korean soups and stews are built on, where the kelp comes out before the water boils and the anchovies go in after. Fish.
• Baek-kimchi, sourced from South Korea. Kimchi with no chilli in it at all, stuffed with pear and radish and left in a pale brine. vegetarian.
• Dongchimi, sourced from South Korea. Whole small radishes left in a clear brine that is itself the thing being made, and is drunk cold. vegan.
• Garaetteok, sourced from South Korea. Steamed rice flour pounded hot until it stops tearing, then rolled into the cylinders tteokbokki and tteokguk are cut from. vegan.
• Kimchi, sourced from South Korea. Salted cabbage dressed in chilli and left to ferment, where the brining is judged by bending a leaf rather than by the clock.
• Kongbap, sourced from South Korea. Rice cooked with beans soaked overnight, where the water is reduced to allow for what the beans already hold. vegan.
• Kongnamul, sourced from South Korea. Soybean sprouts cooked under a lid that goes on before the heat and does not come off, then dressed cold. vegan.
• Mandu, sourced from South Korea. Dumplings whose filling is squeezed dry in a cloth before it goes near a wrapper, because water is what bursts them. Pork, Egg, Tofu.
• Nabak-kimchi, sourced from South Korea. A pink water kimchi cut into thin squares, where the chilli is steeped in muslin so the brine colours without going gritty. vegan.
• Nurungji, sourced from South Korea. Cooked rice pressed into a pan and left completely alone until it lifts off in one crisp disc. vegan.
• Ssamjang, sourced from South Korea. Two parts fermented soybean paste to one of chilli paste, mixed cold, for wrapping grilled meat in a lettuce leaf. vegetarian.
• Steamed Short-Grain Rice, sourced from South Korea. Rice and water and nothing else, soaked before it cooks and left under the lid for a full ten minutes after the heat goes off. vegan.

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