Common Name: ginkgo nuts, eunhaeng 은행 은행나무 열매 eunhaengnamu yeolmae, ginkgo fruit Recipes Using This Ingredient Snack/Appetizer/Dessert – Gungjung Ddeokbokki (Palace Rice Cake) Royal Cuisine – Sinseollo – Food of the Mountain Gods
Common Name: Sweet potato vermicelli, cellophane noodles, sweet potato starch noodle 당면 Alternate Spellings: dang myun, dangmyun, tang myun, or tangmyun Daengmyon is best known for it’s use in japjae, a stir fried noodle dish with meat and vegetables. It is also used in a variety of soup dishes, and occasionally as … Read more
Common Name: kimchi, Baechu-kimchi 배추김치 Recipes Using This Ingredient Recipes – Bi Bim Guksu (Mixed Vegetable Noodles) Recipes – BoSsam (Pork Belly with Kimchi) Meal – Bulgogi Sangjju Ssam (bulgogi in loose leaf lettuce rolls) Soups & Stocks – CheongGukJang – Korean Stinky Soybean Paste Stew Ban Chan – Kimchi Buchim (Kimchi … Read more
멸치장국 Common Name: Anchovy Stock Recipes Using This Ingredient Soups & Stocks – CheongGukJang – Korean Stinky Soybean Paste Stew Recipe – Saengtae jjigae (Whiting stew with vegetables)Version 1(Mild Spice Soups & Stocks – Mul Naengmyeon Soups & Stocks – Sundubu Jjigae (Soft Tofu Soup) Version 2 Soups & Stocks – Watercress … Read more
Common Name: Dried shiitake mushrooms, pyogobeoseot Packaged Shiitake Mushrooms 표고버섯 Shiitakes range in color from tan to dark brown with broad, umbrella-shaped caps, wide open veils and tan gills. Shiitake caps have a soft, spongy texture. When cooked, Shiitake mushrooms are rich and woodsy with a meaty texture. Dried Shiitakes can last … Read more
Common Name: Shiitake, Pyogo beoseot 표고버섯 The Shiitake is a large and meaty mushroom that works well in stir-fries, soups, and side dishes, or as a meat substitute. Shiitakes range in color from tan to dark brown with broad, umbrella-shaped caps, wide open veils and tan gills. Shiitake caps have a soft, … Read more
Common Name: Mushrooms, beoseot 버섯 White mushrooms vary in color from creamy white to light brown and in sizes from small (button) to jumbo. They are pleasingly mild and woodsy; their flavor intensifies when cooked. Freshly picked White mushrooms have closed veils (caps that fit closely to the stem) and delicate flavor; … Read more
Common Name: Oyster mushrooms 느타리버섯 Fluted and graceful, Oyster mushrooms range in color from soft brown to gray. They are best if cooked. Oyster mushrooms have a delicate, mild flavor and velvety texture. Oysters should remain fresh 5-7 days. Keep refrigerated in paper bags. Recipes Using This Ingredient Recipe – Chop Che … Read more
Common Name: Enoki mushrooms, paengee 팽이버섯 Fragile, flower-like with long, slender stems and tiny caps, Enoki mushrooms grow in small clusters. They have a mild, light flavor with a slight crunch. Enokis last for up to 14 days. Keep refrigerated in paper bags. Before using, trim roots at cluster base. Separate stems … Read more
Common Name: Ssari beoseot 싸리버섯 The coral mushroom has a very earthy flavor and meaty texture. Very good parboiled and dipped in a vinagered red pepper sauce, or stir fried in a light drizzle of sesame oil with any of a variety of meats (chicken, pork, beef). Recipes Using This Ingredient Ban … Read more
Common Name: Mung Bean sprouts, Sukju Namul/Nokdu Namul 숙주나물 / 녹두나물 Raw mung bean sprouts are used in a variety of side dishes, soups, braises, and stir fry dishes. Recipes using this ingredient Ban Chan – Sukju Namul (Seasoned Mung Bean Sprouts) Bi Bim Bap – Korean Mixed Rice Dish Snack/Appetizer/Dessert – … Read more
Common Name: Angler Fish, agwi, agu 아귀/아구 A popular fish used in many soups and braises. Also served grilled or fried. Seafood Sustainability: Monkfish are on the avoid lists of Seafood Watch and Sea Choice. Recommended Best alternative choices are: – Catfish (farmed), Rainbow Trout (farmed), and Tilapia (farmed) from the U.S.