Korea

For the famous fermented Korean dish

Korean chilli condiment delicious with rice and bi bim bap, and jiggae stews

A salty, miso-like soy bean paste used to bring big umami flavours to Korean soups and stews

Key Korean spice for kimchi, bulgogi beef and tteokbokki

Key Korean spice for kimchi, bulgogi beef and tteokbokki

For homemade kimichi, and salty, umami-rich flavours

Rich, nutty toasted flavours for finishing Chinese and Japanese dishes

Used to make Chinese sticky rice parcels, and in sweet coconut-milk desserts

Add to miso soups, glutinous rice and bibimbap, and create vegetarian dashi with mushroom-flavoured stock.

For giving food a sticky consistency - used to make mochi sticky rice cakes

Used for making rice noodles, rice bread and thickening sauces

Imaginative American desserts from the Momofuku Milk Bar in New York

Traditional stone dish for Korean bibimbap

Elegant tapered Japanese chopsticks

Authentic wooden chopstick rest

Authentic wooden chopstick rest

Innovative Korean-Western fusion cooking from Michelin-starred New York chef David Chang