Gyeran jidan 계란지단 Remove egg yolk from the white and stir without letting it foam; strain through a sieve. Preheat a frying pan and oil. Pan-fry white and yolk separately on low heat to the desired thickness. Cut the fried white and yolk into various shapes such as domino or diamond shapes, … Read more
Trimming Trim off the roots with a small, sharp, knife. Remove yellowish or discolored leaves. Halve lengthwise if too wide. Rinse well in cold water. Blanching Add salt to boiling water Add spinach root-side first Blanch slightly Rinse immediately in cold water. Source Source: The beauty of Korean Food: With 100 Best-loved … Read more
Wash and remove foreign materials. Add red beans and water to a pot, heat to boiling, par boil for about two minutes on high heat. Discard the boiled water, add additional water, and par boil again. Discard boil water and rinse in cold water. Further prep according to desired dish Source Source: … Read more
For flat cuts like steaks, chops, sliced roast, and uncured sliced shoulder Rinse, pound with a meat tenderizer or the back side of a knife to make the meat tender. Source Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food and hannaone
Cut off root and stem area, peel and wash. To make onion juice Fine grate the onion Add 1/2 teaspoon water per ounce of onion and mix well Let stand 10 minutes Squeeze though fine cotton cloth Source Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional … Read more
Schisandra chinensis (五味子 in Chinese, pinyin: wǔ wèi zi, literally “five flavor berry” omija (hangul: 오미자), gomishi (Japanese: ゴミシ) Wash thoroughly, soak in cold water for about 12 hours, filter through cotton cloths. Source Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food and hannaone
Usually short or medium grain white rice Wash, remove foreign materials, and soak in water for 30 minutes to 1 hour to make steamed rice. For porridge, soak for 2 hours. Source Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food
Wash, remove foreign materials, and soak in water for 8 hours. Source Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food
Peel the skin by lightly scraping with a special knife or back side of a knife. Soak in vinegar water or slightly blanch in vinegar water to prevent discoloration. Source Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food
For soups Remove tough or discolored outer leaves Cut off the stem end. Rinse leaves thoroughly under cold running water. Use whole or cut to desired size. For Wraps Remove tough or discolored outer leaves Cut off the stem end. Rinse leaves thoroughly under cold running water. Cut large leaves in half … Read more
Remove root and peel off outer leaves. Use the white portion for seasonings (marinades and sauces). Use the green portion for broth. (May be chopped and frozen when using only white portion in recipes.) Source Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food and … Read more
Peel the outer skin and wash. To make ginger juice Fine grate the ginger Add 1/2 teaspoon water per ounce of ginger and mix well Let stand 10 minutes Squeeze through fine cotton cloth Source Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food and … Read more