Preparation Techniques/Methods

Broths
Anchovy and Kelp Broth
Beef Broth
Chicken Broth


Meat
Beef Cooking Guide
Cleaning Meat for Soups and Stews
Freezing Meat
Refreezing beef
Thawing Meat


Nuts and Seeds
Blanching almonds
Chopping nuts
Roasting nuts
Storing nuts


Preparing Basics
Preparing Ban Chan
Preparing Basic Ingredients Barley
Preparing Basic Ingredients Beef
Preparing Basic Ingredients Black beans
Preparing Basic Ingredients Burdock root
Preparing Basic Ingredients Cucumber.html
Preparing Basic Ingredients Garlic
Preparing Basic Ingredients Ginger
Preparing Basic Ingredients Glutinous rice
Preparing Basic Ingredients Green onion
Preparing Basic Ingredients Kidney beans
Preparing Basic Ingredients Korean cabbage
Preparing Basic Ingredients Lotus roots
Preparing Basic Ingredients Mung beans
Preparing Basic Ingredients Non-glutinous rice
Preparing Basic Ingredients Omija
Preparing Basic Ingredients Onion
Preparing Basic Ingredients Pork
Preparing Basic Ingredients Red beans
Preparing Basic Ingredients Soybeans
Preparing Basic Ingredients Spinach
Preparing Basic Ingredients Sweet potato and potato


Preparing Garnishes
Preparing Egg Garnish
Preparing Meatballs
Preparing Mushroom Garnish
Preparing Nut Garnish
Preparing Vegetable Garnish
Preparing Watercress Garnish


Seasoning Sauces
Cheongjang
Chogochujang
Gangjeong Syrup
Gyeojajeub
Yaksik Sauce
Yangnyeom Jang


Shellfish
Buying shellfish.html
Guidelines for cooking shellfish
Lobster cooking times
Shelling lobster


General Skills
Saute
Deglazing
Measuring Method
Shocking
Stir frying
Thickening sauces
Water sauteing


Heat Guide (Gas)
High heat
Medium heat
Low heat


Kitchenware Suggestions
Cookware
Cutlery

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