SHOPPING LIST: Korean Cookery, Chapter 1 (Why Korean Cooking?)

Doenjang, gochujang, Korean soy sauce, toasted sesame oil, garlic, spring onions, lettuce, cucumber and toasted sesame seeds. Doenjang, gochujang, Korean soy sauce and gochugaru are usually found at an Asian grocer or the world food aisle of a larger shop, or online; availability changes, so check. Read the labels for soy, wheat, fish and sesame if any of these matter to you.

A tasting of the three pastes (2 portions)
[ ] 1 small jar doenjang
[ ] 1 small jar gochujang
[ ] 1 small bottle Korean soy sauce (ganjang)
[ ] 1 cucumber
[ ] 1 notebook and pen

Ssamjang (2 portions)
[ ] 2 tbsp doenjang (from the jar above)
[ ] 1 tbsp gochujang (from the jar above)
[ ] 1 small clove garlic
[ ] 1 small bottle toasted sesame oil
[ ] 1 spring onion
[ ] 1 small pack toasted sesame seeds (optional)
[ ] 1 lettuce, 6 large leaves (for example little gem or butterhead)
[ ] 1 cucumber (from the one above)

Later chapters will use gochugaru: [ ] 1 small bag gochugaru (optional now)