Buying shellfish

Buying shellfish

Guidelines to buying shellfish Shellfish (i.e. mussels, clams and oysters) should be purchased alive. Shells of live clams, mussels and oysters may open naturally but will close tightly when tapped, indicating that they are alive. Discard any dead ones. Live crabs and lobsters will show some leg movement. Lobsters will curl their … Read more

Yangnyeom Jang

Soy Sauce Seasoning 양념장 Soy sauce seasoning is used for beef dishes. For 300 g of beef, mix the following ingredients thoroughly: 36 g (2 tbsp) soy sauce, 12 g (1 tbsp) sugar, 14 g (1 tbsp) minced green onion, 16 g (1 tbsp) minced garlic, 3 g (½ tbsp) sesame seeds, … Read more

Yaksik Sauce

약식장 ? Caramel Sauce Make a slurry of ½ tablespoon starch (corn, potato, or similar starch) and 3 tablespoons warm water. Heat 2 tablespoons of sugar in a pot for about 3 minutes on medium heat. When the sugar is melts, mix in 1 teaspoon vegetable oil. When the oil/sugar mix turns … Read more


겨자즙 Mustard sauce Mustard sauce can be used as a seasoning for vegetables and fermented salads. Mix 1 part mustard powder to 2 parts warm water (about 40º℃/104ºF). Let it stand for about 1 hour at room temperature to begin fermenting, or in a warm steaming pot for 10 minutes. Fermented mustard … Read more

Gangjeong Syrup

Ganjeong originally referred to a sweet Korean confection made of sweet rice flour, grain or seeds, and liquor. The term evolved to a type of dish prepared with a glaze. 강정 Glazing Syrup Heat 2 tablespoons water, 1 tablespoon sugar, 1 tablespoon rice cooking wine, and 1½ tablespoons starch syrup [corn syrup, … Read more


초고추장 Vinegar Red Pepper Paste Vinegar red pepper paste is a seasoning mainly for raw fish Mix 2 tablespoon red pepper paste, 1 tablespoon vinegar and ½ teaspoon of sugar thoroughly. Let mixture stand at least 1/2 hour before use to allow flavors to blend.


청장 Vinegar soy sauce Vinegar soy sauce is a dip for fried dishes. Mix 1 tablespoon soy sauce, 1 tablespoon vinegar, 1/4 teaspoon corn syrup, and 1 tablespoon water thoroughly. Let stand at least 15 minutes before use to allow flavors to blend.

Preparing Watercress Garnish

mulnaeng-i jangsigmul 물냉이 장식물 Beat egg, season with salt and stir without letting it foam, and strain through a sieve. Remove leaves of watercress, cut the stalks into 10-cm lengthwise, and skewer them at both ends. Coat the skewered watercress with wheat flour then the beaten egg. Preheat a frying pan and … Read more

Preparing Vegetable Garnish

Green or Red pepper: Cut diagonally or halve lengthwise, seed, and then cut into thin strips or into domino or diamond shapes, or diagonally. Dried red pepper: Seed, cut diagonally or cut into thin strips. Cucumber or zucchini: Wash by rubbing with salt, cut lengthwise, and peel the skin roundly and shred … Read more

Preparing Nut Garnish

Gingko nuts: Preheat a frying pan and oil. Stir-fry, remove skins with dry cotton cloths or paper towels while gingkoes are hot. Walnuts: Soak in warm water, peel the inner skin with a stick. Jujubes: Wipe with damp cotton cloths, cut the flesh and flatten with mallet and cut into thin strips. … Read more

Preparing Mushroom Garnish

Soak dried brown oak mushrooms, stone mushrooms and Jew’s ear mushrooms in water for about 1 hour. Brown oak mushrooms: Remove the stems, slice and shred into thin strips, and season. Preheat the frying pan with oil, and stir-fry on low heat. It may also be cut into the shape of a … Read more

Preparing Meatballs

Wanjajeon (완자전) or wanja (완자); also named donggeurang ttaeng (동그랑땡) Usually made from beef, but any meat may be used. Select lean meat. Rince and mince finely. Remove excess water from tofu and mash finely. Add beef to tofu and season with salt, minced green onion, minced garlic, sesame oil, ground black … Read more

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