Dip it, bathe it, dress it up
Korean Marinades, Sauces, and Condiments
Article by Gil "hannaone"
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Marinades, condiments, and sauces play an important role in Korean cooking.
Meats, seafood, and even vegetables are often marinated in a seasoning mixture prior to cooking.
Seasoned oils or soy sauces are used for assorted dipping sauces with dumplings, meats. fish, and vegetables.
Korean condiments generally fall into two classes, fermented or non-fermented. Fermented includes red pepper pastes, fermented bean pastes, vinegars, soy sauce, etc. Non fermented include things like oils, green onions, garlic, fresh or dried and ground red chilies, and more.
