Went to a Korean market and found some cool things — what would you do with these?
Browsed this store before coming back for actual shopping. These were some of the novel things I’d never seen before. Do yall buy any of this and how do you prepare it? Is any of this in my pictures worth buying?
by PluralOfYurt
15 Comments
4DChessman
Slice them up and eat em, save the seeds for my garden
xtremesmok
You’ve never seen habaneros, sesame seeds, canned tuna or steak before? 😉
I suggest looking at websites like maangchi.com for Korean recipes and then going to the store and buying what you need
kobayashi_maru_fail
1. I had this for breakfast, it’s indistinguishable from a cantaloupe and is on mega sale this time of year.
2. There is no ramyun but Shin. And if you’re looking at sugar cane, I have no idea.
3. Yams are yums.
4. I think you know what to do here.
5. This is the part where you buy the overpriced kimchi then go back next time for ingredients to make your own.
6. So very may cool things can be done with radishes! Animate them as a Japanese god. Eat them in a stir-fry, mandoline them and quick-pickle for a little taco wrap.
7. Nope, you don’t have time for that. Many soaks.
8. I’m curious too. Perilla leaves are one of my favorite foods. But this isn’t a farm store, these aren’t ready-to-plant. I’d love to hear.
9. You’ve got this.
10. Garnish! So pretty.
11. Fucking what? Although I’d snag some of that Korean tuna, Maangchi swears by it and it has a bulletproof jacket keeping it separate from canned larvae.
12. The label is in Japanese. It says sweet adzuki. If you’re a fan of halo-halo, it’s a great mix in. I don’t like halo-halo, but 115 million Filipinos/as will disagree with me.
13. Tooth rot! You know those desserts that form the tongue scum because they’re too sweet and you’re all mortified that you’re in public and not by your toothbrush? Like Yakult.
14. Try all the banchan at least once. My white-girl ass had no idea marinated Korean fish cake was her favorite food. Not sure what to do with pollack roe, but the veggie ones are easy.
15. I don’t know what to do with this. It’s labeled in crappy generic English and crappy generic katakana, which leads me to strongly believe that this came from a tank somewhere in China. Given their lax approach to graphic design, I’d pass.
16. No idea. Pass the soju, please.
17. Now that is a GREAT idea! Can you imagine the lunchboxes and gimbap you could make!
18. You know what to do. If you’re contemplating Kobe beef, you know how to cook a steak. If you haven’t practiced on a lesser steak, now’s the time.
19. What can’t you do? Hot pot. KBBQ, marinated or not. Do the thing with the domed grill and the veggies lower than the pork so the fat drips down into the veg. Take it as an excuse to backtrack to the kitchen supply section and get a new butane table-top grill or bbq scissors or more tongs. One cannot own too many pairs of tongs.
MysteryTwitch
1 – This price! Buy as much as you can eat! It’s like a sweeter canteloupe when fully ripe, but a honeydew-canteloupe hybrid when a bit underripe.
5 – If you haven’t had any of the kimchi brands shown before, get a small jar first and see if you like it enough to get more. Perfect snack on its own or over plain rice, but the possibilities are endless. Pancakes, jigae, fried rice, grilled cheese…
6 – Daikon radish: Can pickle on its own (perfect side for fried chicken) or with carrots/other veggies.
11 – Korean tuna: Gimbap. The yellow can is supposed to taste better than US tuna brands, but haven’t tried before. Silkworm pupa: Um, some people love it. I think you can roast them. If you’re an adventurous eater, why not?
13 – That’s probably too much of a good thing. Sweet, tangy, creamy, but they typically come in much smaller single-serve portions for a reason.
16 – These are dessert-in-a-can. Cinnamon flavor is A LOT. Very sweet, like leftover cinnamon toast crunch cereal milk packed with even more cinnamon and sugar. Even one small can overwhelms the palate. Rice milk is nice, not too sweet. Does contain actual cooked rice grains, so just be wary of the potential choking hazard.
17 – Would skip. Get the tuna in the yellow can, or even just US tuna, and buy a separate tub of gochujang. Mix to your taste. Again, for gimbap.
18 – Kobe beef: Would skip unless you already have something specific in mind. Too pricey to impulse buy and do it justice, in my opinion.
19 – Pork belly is great for lettuce wraps or jigae/other soups.
I’m honestly jealous of the variety and prices!
Owlwaysme
Wow, good price!
3godeathLG
slide 6 is daikon and i love to braise mine look up on youtube “Red Braised Daikon” it’s so yummy!!
Mysticat76
Hami melons are the BEST! It tastes like a cantaloupe crossed with an apple and has a lighter, crisper texture than cantaloupe. I can polish off a half hami melon in one sitting, no problem!
theysoar
Nagaimo in #3 is interesting. You can grate it and it becomes super slimy. The texture is a bit off putting at first but I think it’s great mixed with soy sauce on top of rice.
CapybaraForever
This was fascinating! Thank you for posting! Closest big Korean mart/grocery is a whooping 8 hr drive for me lol One of my favorite hobby is going to international grocery stores and finding exactly stuff like this!
Ivykite
Sugar cane you can add to soups and broths as a sweetener. My mom does this instead of adding white sugar
etapisciumm
I make a fried rice with sardines and gochujang if i have left over rice. canned tuna with gochujang would help skip a step although i’d probably add more gochujang anyway
AtheistPlumber
I recently had a Hami melon from Costco. It was unique. It’s a bit earthy, but very sweet and crunchy. It’s like a mix between a cantaloupe for the sweetness and an under ripened watermelon for the texture. Juicy like a watermelon too.
believeinxtacy
I live near a Latin area and there’s sugar cane sold at a few places. You can make juice with it, or chew on it. One restaurant near me makes mojitos with a little sugar cane juice and a sugar cane stick in it. I’ll sit there and chew on the stick when my drink is finished.
threvorpaul
Loose a lot of money (well spent)
Pic. 19 buy a couple tons of because butchers near me refuse to cut it like this. So good for bbq or hotpot or just quick weeknight dinners But Cutting it at home is a hassle. Freeze, cutting, dulling the knife.
15 Comments
Slice them up and eat em, save the seeds for my garden
You’ve never seen habaneros, sesame seeds, canned tuna or steak before? 😉
I suggest looking at websites like maangchi.com for Korean recipes and then going to the store and buying what you need
1. I had this for breakfast, it’s indistinguishable from a cantaloupe and is on mega sale this time of year.
2. There is no ramyun but Shin. And if you’re looking at sugar cane, I have no idea.
3. Yams are yums.
4. I think you know what to do here.
5. This is the part where you buy the overpriced kimchi then go back next time for ingredients to make your own.
6. So very may cool things can be done with radishes! Animate them as a Japanese god. Eat them in a stir-fry, mandoline them and quick-pickle for a little taco wrap.
7. Nope, you don’t have time for that. Many soaks.
8. I’m curious too. Perilla leaves are one of my favorite foods. But this isn’t a farm store, these aren’t ready-to-plant. I’d love to hear.
9. You’ve got this.
10. Garnish! So pretty.
11. Fucking what? Although I’d snag some of that Korean tuna, Maangchi swears by it and it has a bulletproof jacket keeping it separate from canned larvae.
12. The label is in Japanese. It says sweet adzuki. If you’re a fan of halo-halo, it’s a great mix in. I don’t like halo-halo, but 115 million Filipinos/as will disagree with me.
13. Tooth rot! You know those desserts that form the tongue scum because they’re too sweet and you’re all mortified that you’re in public and not by your toothbrush? Like Yakult.
14. Try all the banchan at least once. My white-girl ass had no idea marinated Korean fish cake was her favorite food. Not sure what to do with pollack roe, but the veggie ones are easy.
15. I don’t know what to do with this. It’s labeled in crappy generic English and crappy generic katakana, which leads me to strongly believe that this came from a tank somewhere in China. Given their lax approach to graphic design, I’d pass.
16. No idea. Pass the soju, please.
17. Now that is a GREAT idea! Can you imagine the lunchboxes and gimbap you could make!
18. You know what to do. If you’re contemplating Kobe beef, you know how to cook a steak. If you haven’t practiced on a lesser steak, now’s the time.
19. What can’t you do? Hot pot. KBBQ, marinated or not. Do the thing with the domed grill and the veggies lower than the pork so the fat drips down into the veg. Take it as an excuse to backtrack to the kitchen supply section and get a new butane table-top grill or bbq scissors or more tongs. One cannot own too many pairs of tongs.
1 – This price! Buy as much as you can eat! It’s like a sweeter canteloupe when fully ripe, but a honeydew-canteloupe hybrid when a bit underripe.
5 – If you haven’t had any of the kimchi brands shown before, get a small jar first and see if you like it enough to get more. Perfect snack on its own or over plain rice, but the possibilities are endless. Pancakes, jigae, fried rice, grilled cheese…
6 – Daikon radish: Can pickle on its own (perfect side for fried chicken) or with carrots/other veggies.
11 – Korean tuna: Gimbap. The yellow can is supposed to taste better than US tuna brands, but haven’t tried before.
Silkworm pupa: Um, some people love it. I think you can roast them. If you’re an adventurous eater, why not?
13 – That’s probably too much of a good thing. Sweet, tangy, creamy, but they typically come in much smaller single-serve portions for a reason.
16 – These are dessert-in-a-can.
Cinnamon flavor is A LOT. Very sweet, like leftover cinnamon toast crunch cereal milk packed with even more cinnamon and sugar. Even one small can overwhelms the palate.
Rice milk is nice, not too sweet. Does contain actual cooked rice grains, so just be wary of the potential choking hazard.
17 – Would skip. Get the tuna in the yellow can, or even just US tuna, and buy a separate tub of gochujang. Mix to your taste. Again, for gimbap.
18 – Kobe beef: Would skip unless you already have something specific in mind. Too pricey to impulse buy and do it justice, in my opinion.
19 – Pork belly is great for lettuce wraps or jigae/other soups.
I’m honestly jealous of the variety and prices!
Wow, good price!
slide 6 is daikon and i love to braise mine look up on youtube “Red Braised Daikon” it’s so yummy!!
Hami melons are the BEST! It tastes like a cantaloupe crossed with an apple and has a lighter, crisper texture than cantaloupe. I can polish off a half hami melon in one sitting, no problem!
Nagaimo in #3 is interesting. You can grate it and it becomes super slimy. The texture is a bit off putting at first but I think it’s great mixed with soy sauce on top of rice.
This was fascinating! Thank you for posting! Closest big Korean mart/grocery is a whooping 8 hr drive for me lol One of my favorite hobby is going to international grocery stores and finding exactly stuff like this!
Sugar cane you can add to soups and broths as a sweetener. My mom does this instead of adding white sugar
I make a fried rice with sardines and gochujang if i have left over rice. canned tuna with gochujang would help skip a step although i’d probably add more gochujang anyway
I recently had a Hami melon from Costco. It was unique. It’s a bit earthy, but very sweet and crunchy. It’s like a mix between a cantaloupe for the sweetness and an under ripened watermelon for the texture. Juicy like a watermelon too.
I live near a Latin area and there’s sugar cane sold at a few places. You can make juice with it, or chew on it. One restaurant near me makes mojitos with a little sugar cane juice and a sugar cane stick in it. I’ll sit there and chew on the stick when my drink is finished.
Loose a lot of money (well spent)
Pic. 19 buy a couple tons of because butchers near me refuse to cut it like this. So good for bbq or hotpot or just quick weeknight dinners
But Cutting it at home is a hassle. Freeze, cutting, dulling the knife.
Eat