Crazy Korean Cooking Chung Jung One Gochujang
Gochujang is a Korean hot pepper paste that has a savoriness similar to Japanese miso and is fermented with glutinous rice, which gives it a slightly sticky texture and subtle sweetness. It’s a real powerhouse ingredient that we’ve come to rely on and consider an essential element of the Milk Street pantry. Chung Jung One's version has an approachable, mild heat level for adding to everything from tofu stew to barbecue meats.
Grand Noodle Five Colored Noodles
Handcrafted by a master noodle maker, these multicolored guksu, or Korean noodles, are infused with clean vegetable flavor. Guksu Master Kim Hyun Kyu started his noodle operation in 1987, wanting to add flavor to basic, bland wheat noodles that only supplemented other recipe components. After years of experimenting with ratios, recipes and aging, Kyu developed vibrant, vegetable-forward twists on the classic noodle. These guksu get their distinctive color-true hues and flavor from garlic chives, sweet pumpkin, beets, and white and black rice. And the ingredients are more than natural food coloring; when cooked, the aromatic noodles impart a subtle but noticeable flavor to dishes and retain a pleasant chew. Try them in pasta dishes, Korean preparations—like bibim-guksu, a spicy noodle stir-fry, or kong-guksu, a cold soy milk soup—or boiled and tossed with oil and sea salt.
Crazy Korean Cooking Premium Korean Stone Pot
This traditional earthenware bowl (or ddukbaegi) is incredibly multifunctional, used in Korean cooking for simmering stews or making dolsot bibimbap, a popular sizzling rice dish. Safe for stovetop, microwave and oven use, the cookware is made from fine, porous clay that retains heat well but doesn't absorb soaps, chemicals or any off-flavors—plus, it doesn't require seasoning before first use. Korean stoneware has such excellent heat retention that the bowl is actually meant to double as a serving dish, since it keeps food warm as you're eating. A matching lid and heat-insulating trivet with handles make for easy transport to the table, while the double-fired glaze looks sleek and elegant.
Haeoorim Jeju Korean Fish Sauce
For those put off by the typical pungency of fish sauce, Haeeorim’s Jeju Korean Fish Sauce—a milder, less funky take on the classic staple—may be just the thing. Caught in the waters off of Korea’s Jeju Island by local fisherman, a combination of young and horse mackerel marinate in salt crystals from Jeju before being expertly sealed in traditional Onggi (Korean earthenware pots) for more than a year. After the initial fermentation, a mixture of locally-grown daikon radish, sea kelp from Wando and local mandarin orange are added to the Onggi to add interesting notes of flavor, complexity and a bit of sweetness. After another period of aging and ripening, the resulting sauce is clean without the funk of typical fish sauce— thanks to milder mackerel, a less pungent option than the anchovies typically used for fish sauce, and longer fermenting—yet still full of meaty fish flavor. With a little more sweetness and a lighter touch of salt than most other brands, this fish sauce lends itself beautifully to a variety of dishes, from noodles and vegetables to sauces and marinades.