[Culinary Class Wars Season 2] Seasonings Used by Choi Kang-rok
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- 01.19.2026 02:00
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1. Minmuljangeojorim
Soy Sauce: Nagachoko Special Grade Soy Sauce (2 Types) (Usuguchi and Koiguchi)
Nochu: Lee Kum Kee Premium Nochu
Mirin: Honmirin
Vinegar: Otafuku Junmai Rice Vinegar
Cheongju: Baekhwasubok
2. Leek Chawanmushi
Soy Sauce: Kikkoman Shiboritate Soy Sauce, Kikkoman Kokuuma Soy Sauce
Mirin: Lotte Mirin
Pepper: Drogeria Pepe Nero
Pepperoncino: Natural Spice Peperoncino
Cheongju: Baekhwasubok
3. Food made with Choi Kang-rok and Chef Kim Seong-un
Soy Sauce: Kikkoman Konbu Kombu Shoyu, Sempio Soy Sauce
Mirin: Honmirin, Takara Honmirin Junmai
Fish Sauce: Blue Elephant Premium Fish Sauce
Miso: Marukome Shiromiso
Cheongju: Baekhwasubok
4. Steamed Sushi
Soy Sauce: Kikkoman Brewing Soy Sauce, Sunchang Munokrye Soy Sauce
Mirim: Lotte Mirin
Vinegar: Hwanman Vinegar
Cheongju: Baekhwasubok
5. Sesame tofu
Soy Sauce: Nagachoco Special Soy Sauce (2 types: Usuguchi and Koiguchi)
Mirin: Honmirin
Pepper: Drogeria Pepe Nero
Cheongju: Baekhwasubok
I can't find the Peperoncino brand in my searches, but I think it's probably the same.
6 dishes
8 types of soy sauce
3 types of mirin
2 types of vinegar
Cheongju?
"Only one kind"
There may be some missing information. Please use this for reference only.
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