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🛒 Shopping List — Block 29–32: Korean Cuisine

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Where to shop: Most Korean pantry staples require a Korean or Asian grocery store (H Mart is ideal). Gochujang, doenjang, gochugaru, dangmyeon (glass noodles), tteok (rice cakes), and sesame oil in the quantities you need are rarely available at standard supermarkets. Shop the pantry section first, before you buy proteins.

⚠️ Equipment Check

  • [ ] Wok or large stainless skillet — japchae, tteokbokki, stir-fried banchan
  • [ ] Stone pot (dolsot) — ideal for bibimbap; a heavy skillet works as substitute
  • [ ] Large Dutch oven or heavy pot — galbi-jjim (braised short ribs)
  • [ ] Grill pan or cast iron — Korean BBQ session; tabletop grill is optional
  • [ ] Candy/frying thermometer — Korean fried chicken (must hit 325°F then 375°F)

🥩 Proteins — Block 31

  • [ ] Thin-sliced beef rib eye or sirloin — ½ lb (Session 147 japchae). Ask the Asian grocery to slice thin, or freeze briefly and slice yourself.
  • [ ] Flanken-cut short ribs — 2 lbs (Service 37 PROJECT galbi). Flanken = cut across the bones showing 3 bones per slice. Order from butcher if your market doesn't stock flanken.
  • [ ] Beef sirloin or rib eye (whole) — 1 lb (Service 37 PROJECT bulgogi). Slice very thin yourself from partially frozen meat.

🥩 Proteins — Block 32

  • [ ] Chicken thighs and drumsticks — 3 lbs (Session 151 Korean fried chicken)
  • [ ] Scallions — 3 large bunches (Session 152 pajeon; also banchan)
  • [ ] Flanken or bone-in short ribs — 3–4 lbs (Session 153 galbi-jjim braised short ribs)

🥬 Vegetables & Produce

  • [ ] Napa cabbage — 1 large head (Session 146 kimchi)
  • [ ] Daikon radish — 1 medium (kimchi and pickled daikon banchan)
  • [ ] Carrots — 2–3 (kimchi and banchan)
  • [ ] Spinach — 2 bags (blanched spinach banchan, multiple sessions)
  • [ ] Bean sprouts — 1 bag (bibimbap namul, Session 150)
  • [ ] Zucchini — 2 (bibimbap namul)
  • [ ] Shiitake mushrooms — 8 oz dried or fresh (japchae, bibimbap)
  • [ ] Garlic — 2 large heads
  • [ ] Ginger — small knob
  • [ ] Scallions / green onions — 3 bunches (throughout)
  • [ ] Asian pear or kiwi — 1 (enzyme tenderiser for galbi and bulgogi marinades)
  • [ ] Cucumber — 1–2 (banchan, pickled side)
  • [ ] Lettuce leaves — ssam (wrapping leaves for BBQ session)
  • [ ] Perilla / shiso leaves — ssam board (optional but authentic)

🧂 Pantry (Korean Staples — Buy All Before Starting)

Most of these keep for months or years. This is a one-time investment that covers many blocks.

  • [ ] Gochujang (large tub) — Tteokbokki, BBQ, fried chicken sauce · Store in fridge after opening
  • [ ] Doenjang (tub) — Session 148 jjigae · Not the same as Japanese miso — don't substitute
  • [ ] Gochugaru (bag) — Kimchi, banchan, dipping sauces · Coarse flakes; medium heat
  • [ ] Sesame oil (toasted) — Every dish · Finishing oil only; don't heat
  • [ ] Soy sauce — Marinades, jjigae · Korean ganjang or Japanese dark
  • [ ] Fish sauce — Kimchi, jjigae · Thai or Vietnamese fish sauce works
  • [ ] Rice vinegar — Dipping sauces, pickles
  • [ ] Mirin — Marinades
  • [ ] Dangmyeon (sweet potato glass noodles) — Session 147 japchae · Soak before cooking
  • [ ] Cylindrical tteok (rice cakes) — Session 149 tteokbokki · Frozen or refrigerated; Korean grocery
  • [ ] Firm tofu — Session 148 jjigae · Press and cube
  • [ ] Dried anchovies (myeolchi) — Anchovy stock for jjigae · Small silver ones
  • [ ] Kombu — Anchovy stock · Dashi kombu works
  • [ ] Short-grain white rice — Every session · Korean or Japanese variety
  • [ ] Potato starch — Session 151 KFC batter · Shatteringly crispy coating
  • [ ] Sesame seeds — Garnish throughout · Keep sealed; go rancid quickly once open

🍷 Drinks & Dessert (Optional)

  • [ ] Makgeolli (Korean rice wine) — welcome drink for BBQ session (Korean grocery)
  • [ ] Soju — optional BBQ pairing
  • [ ] Patbingsu supplies for Service 38 dessert: sweet red bean paste (tinned), condensed milk, fresh fruit

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