Light vs Dark Soy Sauce - What's the Difference?
By Sokim Lay
Light soy sauce is thin, salty, and used for seasoning. Dark soy sauce is thicker, sweeter, and used for colour. Learn when to use each, how they're made, and which...
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Fish Sauce vs Oyster Sauce - When to Use Each
By Sokim Lay
Fish sauce is a thin, salty, fermented liquid used for umami seasoning. Oyster sauce is a thick, sweet-savoury glaze made from oyster extract. Learn the differences, when to use each,...
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5 Essential Korean Pantry Staples for Beginners
By Sokim Lay
New to Korean cooking? These 5 essential pantry staples - gochujang, gochugaru, soy sauce, sesame oil, and doenjang - are all you need to start making authentic Korean dishes at...
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What Is Gochujang? The Complete Guide to Korean Chilli Paste
By Sokim Lay
Gochujang is a fermented Korean chilli paste made from red chilli powder, glutinous rice, fermented soybeans, and salt. Learn what it tastes like, how to use it in cooking, how...
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