Cabbage Kimchi

salted and fermented napa cabbage and Korean radish, made with a widely varying selection of seasonings, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood).

Radish Kimchi

is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with a pungent flavor.

Tofu

also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm

korean rice

Koreans eat short or medium grain rice as the main staple and we call it Bap 밥. A Korean white rice is called Baekmi Bap 백미밥. Due to high starch content, Koreans try to eat more multi-grain rice or rice with beans added rather than pure white rice

korean pancake powder

also called Pa Jun, the flour is used to make delicious Korean pancakes called ‘Hotteok’. The pancakes are a very famous in Korea as well as tasty.

seaweed

Gim (김), also romanized as kim, is the Korean name for edible seaweed species in the genera Pyropia and Porphyra. the sheets of Kim are often rolled to wrap and be eaten with rice, meat fish or vegetables. It can also be roasted with sesame oil or used to make side dishes.

curry powder

Korean curry powder (Karegaru, 카레가루) is a yellow spice mix containing flour, various spices and fat.

korean noodles

popularly known as ramen, or ramyeon, they are instant noodles that are easy to make. In Korea, ramyeon can be described as a snack I the western world.

korean snacks

get an assortment of various Korean snacks varying from pies to Korean onion rings.

cake rice

Cylindrical, chewy white rice cake noodles called tteok are stir fried in a delicious spicy gochujang based sauce. Savory elements are added to the sauce by way of anchovy stock, dried kelp and a splash of sesame oil

Dry noodles

Image result for about Korean Dry Noodles Noodles in Korea can be made from sweet potato starch, wheat flour, buckwheat, corn flour, rice flour, and acorn flour to name a few. In general, a number of Korean noodle dishes offer a variation on the meats, broths, vegetables, and noodles used

gloves

kitchen laundry waterproof warm washing latex rubber korean gloves

jjajang

made from black powder, the powder is used to make the famed Jjajangmyeon noodles. The taste is deep, salty and sweet all together.

Pork cutlets

broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling

Tuna

famously known as 참지, this is a famous sea food in Korea. The canned tuna is meatier and more flavorful. It comes in varieties including spicy canned tuna.

Spam

In Korea, Spam Isn't Junk Meat — It's A Treat : The Salt It's a gelatinous slab of pork, salt and starch — and in fancy packaging, it's a popular holiday gift.

soy sauce

Guk-ganjang or soup soy sauce is a type of Korean soy sauce made entirely of fermented soybeans and brine. It is also a byproduct of doenjang production. Both lighter in colour and saltier than other Korean ganjang varieties, soup soy sauce is used mainly in guk and namul in modern Korean cuisine.

red pepper &soya beans

(papper)Gochujang also written in Kochujang, along with kimchi, is an age-old ethnic food made with Korea's representative ingredient, red pepper.

(soya)Doenjang or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production.

Butane gas stove with refills

this is a must have. The stove is portable and can be placed on the dinner table. Not only is the stove portable but it also very convenient.

rice paper

made from rice starch, the Korean rice paper is commonly used to make summer rolls. It can also be used to make rice paper stuffed Tteokbokki.