date:Feb 24, 2012
divided into two groups: fermented and non-fermented. Fermented condiments include ganjang, doenjang, gochujang (fermented red chili paste) and vinegars. Non-fermented condiments and spices include red pepper, black pepper, Chinese pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leeks and scallions. Widely used flavorings include garlic, ginger, soy sauce, soybean paste, rice vinegar, sesame oil and chilioften in the form of a paste.
Grains have long been one of the most importan