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. 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.

Chestnuts:

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

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

 

Product
Visual
Where to Buy
Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo
Korean Paleo
Momofuku
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