This is the last episode of my special series

showing you how to shop in a Korean grocery store

It's about frozen ingredients, dried fish, fermented seafood, and Korean kitchenware.

Check out the other three episodes, too.

Yeah this is the frozen section.

I cannot explain to you all these things

just some ingredients that you will have to use in Korean recipes

especially recipes I posted already.

And this is...

crab meat.

Crab meat, it's made with fish and starch.

So it has nothing to do with real crab

it's artificial crab.

but sometimes a very easy way you can make gimbap

because these are strips

each one is wrapped in plastic and then you can just

heat it up in a pan or using a microwave oven

and then use as a filling.

We call this gemassal.

- Here's fish cake.

This fish cake sometimes looks like a finger.

[laughs] And sometimes looks like a paper.

Like this. fish cake.

You can stir fry with soy sauce, sugar, and garlic

and then really quickly you can make a side dish with this.

Or sometimes you can make soup with this.

Now this is anchovies!

All the Mr. Anchovies are here.

Dried seafood.

Many different kinds of dried anchovies, by size.

This is large anchovies.

Large dried anchovies.

[laughs]

I gotta hurry up!

Because I already told this grocery store a certain time I have to finish, right?

So, see...

This is large dried anchovies.

You guys know, everybody knows, eh?

So when I make stock I need this.

Small dried anchovies, it's not going to be tasty.

When I make stock I need these large dried anchovies.

And then I have to get rid of the heads and intestines.

And then use this.

Remove head and intestines.

And then dip in the gochujang.

Where is my hot pepper paste?

Gochujang and eat.

With rice.

So that can be a good side dish.

And this size is my favorite.

When I stir fry this

even my Western friends, when they come over to my house, they say:

"What is it?"

"Oh this is dried anchovies, tiny anchovies."

At least they don't see their eyes here!

[Readers laugh] So nobody is complaining.

[laughs]

I will buy this.

And next, bugeochae.

Dried pollock.

With this you can make soup.

It's Korean hangover cure soup.

Bugeoguk. It's very number one.

"Last night I drank too much, oh my God, my headache!"

And then you make this soup with this

and then really your hangover is gone after this.

See? It looks like this.

Original fish looks like this.

This is a pollock.

Dried pollock.

Separate the flesh from bones and then

you will get these strips.

So only dried flesh.

You can eat it.

I feel like eating now but I'm going to wait. [laughs]

You can make soup or you can stir fry or you can mix with a seasoning sauce.

Korean side dish you can make.

It's bugeochae.

Bugeochae, name is shredded dried pollock.

Oh my God, I found this fermented anchovies!

I just used to make it at home when I lived in Korea

around springtime, in May, is anchovy season

So really fresh anchovies are sold everywhere

and I used to by a huge, huge box

and then I made it mixed with a lot of salt.

That's it!

Put it in an earthenware crock.

And then several months later, it looks like this.

And then I made all kinds of things: green onion kimchi, and kimchi

I add everywhere!

I couldn't find this kind of real fermented fish

But today, the first time I came to this grocery store

I found this.

Wow, amazing. I'm going to buy this one. Imported from Korea.

And this is saeujeot, salty fermented shrimp.

When I make kimchi I use this.

Fermented fish. Shrimp and anchovies.

And these are rice cakes

For tteokbokki, spicy rice cake. Famous spicy rice cake!

You can make it at home, you buy this ingredient

with some hot pepper paste and add some anchovy stock

and then stir fry - oh delicious, delicious tteokbokki you can make it.

So this is cylinder shaped. Cylinder shaped for tteokbokki.

And sometimes it's sold as small, tiny balls like this.

Same. So you can use this one or this one.

This is oval shaped sliced rice cake.

When can you use? You can make rice cake soup with this.

So rice cake soup is called tteokguk.

So you can pick it up and then use half amount

for maybe two people or three people.

And then leftovers keep in the freezer.

In the freezer up to one month. No problem.

Danmuji. Danmuji, yellow pickled radish.

When can I use?

You can make seaweed rice rolls, gimbap.

When you make gimbap, I always use this

And sometimes they sell this way, as a whole radish - this is a daikon radish

And also pre-cut for making gimbap easily.

These are tofu, medium firm, and soft tofu.

And also firm tofu.

So I usually use medium firm when I make pan fried tofu.

But you can use firm.

When you make soup or stew, you like to enjoy a kind of softness

and then you can use soft tofu.

I'm looking for sundubu...

Where is sundubu?

Oh yeah!

Here you go! [laughs]

It says "Soon Tofu."

Soon I will be back!

It says! [readers laugh] S-O-O-N.

Soon tofu! Very soft tofu for when you make spicy soft tofu stew

Sundubu-jjiage.

You can make really nice sundubu-jjigae at home!

So how you use? You just cut it with a knife, in half.

And just squeeze out.

And then go into your delicious boiling stock

and then make sundubu-jjigae, easy.

How much is it? $1.29, so cheap.

I just walked through all this grocery store, but there are tons of more things that I like to introduce you to

But I like to focus on cooking ingredients

Essential cooking ingredients this time.

But I'm going to introduce you to just a little bit of kitchenware

You guys are interested in earthenware crocks or something like that

This store has, I like to show you.

Earthenware pot. It's ttukbaegi, it's called ttukbaegi

You see? Here.

I make all kinds of doenjang-jjigae, and all the time I make this.

And this price is only $8.99, this thing.

You can put it on any stove. Gas stove or electric stove.

And just boil and sizzling.

If you need a lid, just use any lid from any of your pots.

So this is ttukbaegi saucer, like this.

Yeah. [laughs]

And also this is for soup. All made with earth.

You can put this on fire directly. Really hot soup I put this here.

And then serve.

Earthenware crocks.

I have a bunch of these guys at home.

I make all kinds of things, fermented fish sauce, doenjang, gochujang, I use this.

Let's see how much is it? Wow, thirty-three dollars.

Kind of expensive but if you have one it will be good at home.

Also people think: "Oh cool, what is it?"

"Korean earthenware crock!"

So Koreans love to enjoy grilled pork belly at home.

So you can use this when you have a samgyeopsal, pork belly or Korean barbecue party.

You can buy this butane gas here.

Come here! What are you doing? She's busy shopping!

I'm going to pay, and then I'm going to share this with my readers.

And I hope you guys enjoyed this tour,

but while I'm walking through I just saw a lot of things I have to explain to you.

Korean cookies, candy, and also premade food, something like that

If I have another chance I like to make a nice, cool video again.

So anyway, I hope it's helpful.

Enjoy your shopping! See you next time!

One more time, one more time! Ready, go!

Enjoy your shopping! See you next time! Bye!

[laughing] - That was awesome! - That was great

- Oh, thank you!

- Yeah [laughing]

- Let's pay.

[bouncy music]

- Mmm!

Everybody! See you!

Cheers!

- You get this.

Thank you.

- I'll take the spicy one. - Spicy?

This one? - No.

This is a spicy one.

All the way from - Yeah all the way!

Ok, ok.