Finely chopped onion, minced garlic, fresh minced ginger, cumin powder, salt, coriander/cilantro, etc. are added to meat for flavoring.

Only after a main dish has completed its cooking are spice elements such as minced ginger and various pungent herbs added as a garnish, called tsuma.

The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu).

If the soup is not spicy enough, add more vinegar and minced ginger.

Add the minced ginger and the sugar.

Cook over medium-high heat until sauce is slightly reduced, then stir in lime juice and minced ginger.

Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil.

Stir together mirin, soy sauce, vinegar, 1 tablespoon water, chives and minced ginger.

Nice with a pinch of cayenne pepper and a teaspoon or more of minced ginger, added, like the garlic, during the last minute of cooking.

After the sauce is discarded, a new bowl of boiled ganjang mixed with minced ginger is poured over the vegetables.