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King_Chris_283454

Chef Nick---I'm a frustrated/newbie foodie and I was wondering what 3 ingredients do you use the most of that the average person never thinks about stocking? And if they are tough item to locate, what are good substitutes that one could get locally?

Thanks

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King_Chris_283454

Now I know what the last kid to get picked feels like. haha

Tim_Salazar_36007

Nicholas_Gavin_68199

I love using doengjang in chicken noodle soup. Xanthin gum for purée's, sauces and no slip vinaigrettes. Lastly, ALWAYS have a couple bags of duc bok ki in the freezer at all times.

King_Chris_283454

Love it!! Thanks

A_Saunders_30503

Nick- for what it's worth, the two items that changed my cooking the most are salt and vinegar. Getting the salt right is basic and difficult- you probably aren't using enough and it matters. The second is acid, often vinegar but it can be any acid. While I'm not the type to eat a lemon plain, the right amount of acid just elevates everything else, especially high fat plates.