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.


Soak in warm water, peel the inner skin with a stick.


Wipe with damp cotton cloths, cut the flesh and flatten with mallet and cut into thin strips. Or create a flower by rolling up the flesh.

Pine nuts:

Wipe with dry cotton cloths, remove tops, and use as is. Or halve lengthwise like as scale shapes, or grind into powder.


Peel off outer shell and inner skin, slice or cut into thin strips.

Pumpkin seeds:

Wipe with damp cotton cloths; use as is, or halve lengthwise.


Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food


Where to Buy
Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo
Korean Paleo
53 Korean Foods You Have to Try
Wookwan's Korean Temple Food: The Road to the Taste of Enlightenment
Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine