ESSENTIAL INGREDIENTS – GRAINS AND NOODLES

Short grain white rice (Ssal: 쌀) 

Short grain white rice is a typical Korean rice species. Once cooked, the rice grains sticks to each other. It has a slightly shiny look and slightly sweet taste. Japanese sushi rice is also short grain rice and this can be used alternatively.

At present, I’m using Australian brand medium grain white rice simply because this is a cheaper alternative to Korean rice or Japanese rice. Though I find this quite inferior to Korean or Japanese rice. 

Sweet potato noodles /Korean glass noodles (Dangmyeon: 당면)

Sweet potato noodles are clear dried noodles made with sweet potato starch. They are most commonly used in Korean mixed noodles and vegetables (Japchae). The noodles come in large dried bundles and they are hard to separate. However, there is also a pre-cut version that are really easy to use as well. So look out for those if you can.

To cook, you soak them in warm water for several minutes or boil depending on the recipe. They are  similar to cellophane noodles but have a firmer and more resilient texture.