Korean Job Discussion Forums

[GoingKorean]

Is it just me, or does the baking powder in korea make everything taste disgusting. I am a big baker and I won't make any recipes that use it. Maybe I am losing my mind.

[Straphanger]

[Ya-ta Boy]

My neighbor had the same problem. She changed brands and now everything is OK. I've never had a problem with it. Must be just one brand that is weird.

[Lynns]

Yes, I had this problem, too, when I first started baking in Korea. The baking powder here is different, more similar to baking ammonia. It is perfect if you are making small, crispy, dry baked goods, such as crispy cookies, because the ammonia smell will dissipate after baking. But if you're making pancakes, quickbreads, or anything moist and dense, the ammonia smell doesn't escape and the baked goods taste like ammonia.

The Foreign Food Mart in Itaewon carries double-acting baking powder. Make sure the can says "double-acting." There are several good brands: Davis, Rumford, or Calumet (Kraft) are all fine. If you have trouble finding it, maybe someone from back home could mail you a couple cans--it is small and light, and a small amount will last a long time.

[Adventurer]

[sarbonn]

I agree. I've seen American banking powder in Itaewon at the little international market (not the Red Door). For the longest time, I thought it WAS the Red Door because I was having trouble figuring out where the Red Door was in Itaewon. The international market I'm talking about is down one of the back streets behind Coffee Bean and almost to the other street. The markup is usually kind of high, like 4000 or 5000 won though.