생강 Ginger originated in the lush tropical jungles in Southern Asia, probably on the Indian subcontinent. Common Name: Ginger root, saenggang Knobby and light brown, ginger root is used widely in Korean food for its sweet and pungent flavor. Ginger is often used in making stocks and broth to reduce the odor … Read more
Common Name: Garlic, maneul 마늘 A native of Europe and Central Asia, garlic was well-known to ancient Egyptians way back in 2600 BC. Along with onion, garlic was fed to thousands of tired and famished workers engaged in the gruelling task of building the great pyramid of Cheops. Garlic is a hardy … Read more
Common Name: Fish Sauce, Anchovy Sauce, aek jeot 액젓 Nutrition Info from product label Source Source: Product Label Recipes Using This Ingredient Ban Chan – Perilla Kimchi (Kkaennip Kimchi) Ban Chan – Napa Cabbage and Chive Kimchi Soups & Stocks – Oi naengguk (오이 냉국) Ban Chan – Green Pepper Kimchi White … Read more
Common Name: Gosari 고사리 Young fern shoots are picked, blanched, drained, and then dried in the open air. The dried fiddleheads are used in soups or soaked in water and then pan-fried to make a ban chan dish (gosari namul). Recipes Using This Ingredient Recipes – Braised Monk Fish, Agu Jjim 아구찜 … Read more
Common Name: dalgyal 달걀 Chicken Eggs are used in many soups, as garnish for many dishes, fried, boiled, and used in omelets. When fried, eggs are usually cooked with a broken yolk to an “over hard” state. Recipes Using This Ingredient Snack/Appetizer/Dessert – Beoseotjeon (Korean Stuffed Mushrooms) Bi Bim Bap – Korean … Read more
Common Name: Acorn Noodles 도토리국수 There are two varieties of acorn noodles: flour-based soba and starch-based vermicelli. This information is for the flour based noodle. Dotori guksu are made from acorn flour and a combination of grain-based flours, and are about the same diameter as standard grocery store spaghetti.
Common Name: Balloon Flower Root, Bellflower Root 도라지 (doraji ) The root of the Chinese Bell/Balloon flower plant. Used in salads, soups, ban chan, mixed vegetable dishes, and stir fry. Found either fresh or dried in most Korean markets. Source Source: Plants for a Future Web Page: http://www.pfaf.org/database/plants.php?Platycodon+grandiflorus Recipes Using This Ingredient … Read more
Common Name: Red Snapper, Domi 도미 Red Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavor wich makes it versatile for many flavor components from mild to intense seasoning. Used in grill, soup, and braise recipes, or raw in some preparations.
Common Name: Doenjang, Soy Bean Paste Recipes Using This Ingredient Meal – Bulgogi Sangjju Ssam (bulgogi in loose leaf lettuce rolls) Recipes – Spicy Bulgogi Ban Chan – Gochunnip-namul – Seasoned pepper leaves Royal Cuisine – Gujeolpan (Wraps with Eight Stuffings ) A Korean Royal Dish Recipes – Haejangguk – 해장국 (Korean … Read more
Common Name: Kombu 다시마 Kelp Used in soups, broths, and as a seasoning. Recipes Using This Ingredient Soups & Stocks – Dasima – Korean Anchovy and Kelp stock Soups & Stocks – White Prawn and Mussel Soup (Saeuhonghaptang) Ban Chan – Pickled Daikon Slices Snack/Appetizer/Dessert – Deokbokki (Tteokbokki) – Spicy Stir Fried … Read more
Common Name: Dandelion greens, Mindeulle 민들레 Dandelions have a somewhat bitter, slightly peppery flavor, which can be reduced somewhat by par boiling in salted water. Best in the spring, young dandelions can be served raw in salads. Older greens should be cooked. Substitutes: watercress (not as bitter) OR curly endive OR escarole … Read more
Common Name: Sweet potato vermicelli, cellophane noodles 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 a garnish. For most … Read more