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# Hannaone.com

Asian Cooking and Much Much More

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## Posts

- [Guide to Different Types of Kimbap](https://hannaone.com/guide-to-different-types-of-kimbap.html) - Often called the Korean sushi, Kimbap is a Korean food that is made of seaweed or kim, seasoned rice or bap, and ingredients such as fish cakes, beef, seafood, cucumber, pickled radish, and carrots. Just like sushi, a Kimbap is rolled and sliced before serving. Aside from the ingredients we mentioned, you can also add
- [A General Look at History and Korean Cuisine](https://hannaone.com/Recipe/history.html) - History Notes
- [Bourbon Pepper Beef](https://hannaone.com/Recipe/Bourbon-pepper-beef.html) - Recipe for Bourbon Pepper Beef
- [Indian Mutton Biryani Recipe](https://hannaone.com/blog/indian-mutton-biryani-recipe.html) - The word Biryani is enough to bring water to the mouths of the people across South East Asia specifically. So today we bring to you the amazing recipe of Indian mutton biryani; so simple and easy to follow that even youngsters would like to give it a try. So what is the wait, let’s get
- [How to Make the Most of Tequila](https://hannaone.com/blog/how-to-make-the-most-of-tequila.html) - Tequila is one of the most common drinks in the world. There’s no party without a shot or a tequila cocktail. As Sanjaya Malakar once said, “When life gives you lemons, get tequila and salt.” So, why not give this drink a shot? If you like tequila but are looking for more ways to enjoy
- [7 Quirky Catering Ideas For Corporate Events](https://hannaone.com/blog/7-quirky-catering-ideas-for-corporate-events.html) - Corporate events are no longer the stuffy, overly-formal affairs they once were. Nowadays, you can get away with thinking outside the box when it comes to serving your guests. The modern-day executive is usually very health-conscious but with an adventurous palate that’s driven by a love for experimentation and consuming food that caters to high-quality
- [What is Haejang-Guk](https://hannaone.com/blog/what-is-haejang-guk.html) - Haejang-guk is a traditional hangover soup in Korea. The word Haejung-guk refers to all kinds of guk or soup that are consumed to cure hangover in Korea, and sometimes, it is called sulguk. This soup often consists of vegetables, Napa cabbage, and meat in a beef broth. Seonjiguk is one type of haejang-guk, and it
- [Struggles Only Those People Who Love to Cook Will Understand](https://hannaone.com/blog/struggles-only-those-people-who-love-to-cook-will-understand.html) - Not everyone enjoys cooking. To some people, it is seen as a laborious task that takes a lot of time. They'd rather order takeout than to research on a new recipe. The reasons why you can't cook can be many but sometimes it is just an excuse. If you love to cook, there are some
- [What is the Best Wireless Printer for Home Use?](https://hannaone.com/blog/what-is-the-best-wireless-printer-for-home-use.html) - Printers are an essential product in multiple homes whether it's for your children's projects or files that you need to print for your work, having a printer at home can help you be really productive and also save money in the process. This means that it goes without saying that you need to invest in
- [How to Troubleshoot Your Evaporative Cooler](https://hannaone.com/blog/how-to-troubleshoot-your-evaporative-cooler.html) - Many dry climate warehouses and industrial plants, such as the Southwestern United States, use portableevaporative cooler instead of mechanical air conditioning because evaporative refrigerators are cheaper to operate. Engineers for commercial or industrial facilities that rely on evaporative refrigerators know that the units are simple and reliable, but like any mechanical device, they occasionally need
- [The Amazing History of Vietnam](https://hannaone.com/blog/the-amazing-history-of-vietnam.html) - Vietnam holds one of the oldest histories of any nation. The land has been inhabited by some of the world’s earliest societies. It all started when the inhabitants of this area felt the need to control flooding along the Red River and fight off invaders. For this purpose, they formed one cohesive government early on
- [How to choose the best inflatable swimming pools](https://hannaone.com/blog/how-to-choose-the-best-inflatable-swimming-pools.html) - Jumping into the pool is something that people always want to do over the hot months of the year. However, everyone is not able to afford an in-ground pool because of several reasons. For them, so many inflatable pools are available to purchase. Inflatable pools are above-ground inflatable constructions that can be filled with water.
- [How To Easily Save Money While Shopping Online?](https://hannaone.com/blog/how-to-easily-save-money-while-shopping-online.html) - Any doubts regarding the survival of online shopping has been successfully averted into doubts regarding the lifetime of brick and mortar stores during the past decade. In the current era, survival in the world of online shopping throws us the challenge of saving money. While you can no longer bargain your way with the storekeeper
- [Ways to Make Money From YouTube](https://hannaone.com/blog/ways-to-make-money-from-youtube.html) - YouTube is a well-known platform for most of the people from around the globe. Over the years, its popularity has soared high and now stands at the second most used social media platform. The website has over 1.8 billion users, and it is increasing every passing day. Three former employees of PayPal first created this
- [Best electric water kettle](https://hannaone.com/blog/best-electric-water-kettle.html) - Are you thinking of buying a kettle for your infusions, but don't know which one? Do so many different brands and models overwhelm you? Relax, I want to help you choose the best. When we get home after a hard day at work, what we want most is to relax and a good way to do it is to enjoy a delicious
- [Calphalon stainless steel reviews](https://hannaone.com/blog/calphalon-stainless-steel-reviews.html) - Calphalon is both a company and a brand. He is best known for providing affordable, quality kitchen appliances to the consumer market. The company started by providing commercial-grade cookware for industrial kitchens, but the gradual transition to the consumer market. Currently, Calphalon offers a wide range of products, in addition to simple kitchen utensils. Calphalon Stainless Steel Cookware?
- [Best stainless steel cookware set](https://hannaone.com/blog/best-stainless-steel-cookware-set.html) - The stainless steel cookware set is the most common. They are long-lasting, robust and undemanding in cleaning and care. However, stainless steel conducts heat rather clumsily, so it stays in the pot for a long time. This is more of a hindrance when transferring heat from the hob to the bottom and sides of the pot, which is why
- [Best cookware set](https://hannaone.com/blog/best-cookware-set.html) - Let's talk, in this article, about one of the most important things in a kitchen: the cookware set. This is one of the essential items for those who like homemade food. After all, eating out is delicious, but that fresh bean is also good too. With a simple search for pans, you will find numerous
- [How to Season a Wok: Everyday Care](https://hannaone.com/blog/how-to-season-a-wok-everyday-care.html) - If you want your wok to last for a long time, and develop a non-stick surface, you must season it properly. This is especially important if you get something like a carbon steel wok. Despite the importance of the seasoning process, many people might not understand how to do it properly. Let’s look at the
- [The Most Popular Gambling Activities in Asia](https://hannaone.com/blog/the-most-popular-gambling-activities-in-asia.html) - In many parts of the world, gambling is restricted. In some places, gambling games can only be played legally in casinos. Many people can also now gamble online through online casino sites like Fair Go Casino Bonus, which offers many fun casino games that you can play in the comfort of your own home. However,
- [Top Recommended Books for Children](https://hannaone.com/blog/top-recommended-books-for-children.html) - Through interviews and surveys, we give you the best books suitable for children. Teachers, parents, and librarians had to play a role in this book searching process. If you need more quality content in line with good books, you can check out Thesishelpers.com. Parents often smile when they see their children reading books. The books
- [The Smart Way to Turn Your Baking or Cooking Hobby Into a Career](https://hannaone.com/blog/the-smart-way-to-turn-your-baking-or-cooking-hobby-into-a-career.html) - Baking and cooking are hobbies that many people today turn into an income-generating career. In Dubai, a percentage of all the new restaurants, bakeshops, cafes, and tea places that pop up every year are the ventures of passionate hobbyists. With encouragement from family and friends, as well as enough savings for a startup, they join
- [5 Best Tips for Choosing the Right Catering Providers for Your Event in Brisbane](https://hannaone.com/blog/5-best-tips-for-choosing-the-right-catering-providers-for-your-event-in-brisbane.html) - Brisbane, which is Queensland’s capital city and considered the third biggest city in Australia, is located on the Brisbane River. It has an almost perfect climate throughout the year. It has a thriving economy, which includes the food and catering services industry. IBIS World anticipated the industry’s rise over the next five years, following recovery
- [8 Wonderful Ways to Include Manuka Honey in Your Regular Diet](https://hannaone.com/blog/8-wonderful-ways-to-include-manuka-honey-in-your-regular-diet.html) - New Zealanders or Kiwis possess a powerful ingredient known for its antioxidant, anti-inflammatory, and antibacterial benefits—the manuka honey. Manuka honey is an edible substance produced and created from the Manuka bush’s nectar. In 1981, the health benefits of this sweet substance were discovered by Dr Peter Nolan. His immersive study led to the revelation of
- [6 Secret Things that Beginners Can Do on Instagram](https://hannaone.com/blog/6-secret-things-that-beginners-can-do-on-instagram.html) - Instagram has become a popular social media platform that most people use. If you are a beginner on Instagram, you can do many intriguing things beyond just scrolling through the newsfeed or sharing selfies on the platform. Here are some interesting things that you can try out as an Instagram user. Clear Instagram Search History
- [6 type of Foods to Help Ease Joint Pain](https://hannaone.com/blog/6-type-of-foods-to-help-ease-joint-pain.html) - Joint pain caused due to various forms of arthritis can be quite persistent and can prevent you from doing other activities. You should get rid of the pain as early and possible and also take necessary precautions to prevent the pain. You will have to make some dietary changes to make that possible: 1. Eat
- [8 Ways to Lose Fat With Just Asian Diet](https://hannaone.com/blog/8-ways-to-lose-fat-with-just-asian-diet.html) - It is often challenging to stay fit and healthy, especially when you are surrounded by delicious but fatty food. However, there is a way for you to eat tasty meals while also remaining healthy, and that is through following the Asian diet. What is the Asian diet, and what are the eight ways to lose
- [6 Foods That Can Help You With Losing Weight](https://hannaone.com/blog/6-foods-that-can-help-you-with-losing-weight.html) - Losing weight can be very beneficial for your health; however, it can be quite challenging. Our diet plays an essential role in determining our weight. Though most people know that junk food and unhealthy ingredients like processed sugar and refined flour have to be avoided, they usually don't focus on adding new and healthy items
- [1b How to Make Your Dishwasher Last Longer](https://hannaone.com/blog/1b-how-to-make-your-dishwasher-last-longer.html) - The dishwasher, invented in the 19th century, has become a lifesaver and a lifesaver for all women. It not only saves our time and effort, but also water consumption, and can cope with cleaning better due to high temperatures. In order for the kitchen assistant to bring only benefit to the family, not damage -
- [Shopping Tips to Promote a Healthier Lifestyle](https://hannaone.com/blog/shopping-tips-to-promote-a-healthier-lifestyle.html) - The decisions you make at the grocery store are one of the biggest factors that affect your overall health. With so many choices available, it can be hard to choose the most nutritious items that can benefit your health. All of the choices in our grocery stores are no accident though. According to Insider.com, your
- [The Perfect Cup for Coffee](https://hannaone.com/blog/the-perfect-cup-for-coffee.html) - When people wake up to start their day, they always have a ritual before they do anything. There are millions of ways to start a person's day, such as stretching, exercising, brushing their teeth, etc. But if there's one specific ritual every other person can agree on, it's starting your day with a beautiful, hot
- [6 Most Pressing Kitchen Organization Questions](https://hannaone.com/blog/6-most-pressing-kitchen-organization-questions.html) - The kitchen is an important part of the home and it needs to be kept tidy at all times. If you desired to keep your kitchen organized; then you must answer the following questions bothering kitchen storage. If you’re still a student, contact Write My Essay service to get assistance and have more time for
- [5 Unknown Facts about Korean Food](https://hannaone.com/blog/5-unknown-facts-about-korean-food.html) - There has been a significant inclusion of Korean culture across the world during the past few years. More people are now indulging in various Korean commodities that come with a unique disposition and appeal. However, even after the popularity of eSports and Korean films winning at the Oscars, there is still so much more one
- [Range Cookers Buying Guide](https://hannaone.com/blog/range-cookers-buying-guide.html) - A high quality range cooker can upgrade any kitchen but there are so many options these days that it can be challenging to choose the right one. Here is our quick buying to help you make the right choice. The modern range cookers combine great looks with cutting-edge technology. A good quality range cooker can
- [Road Trip Ideas for Vietnam](https://hannaone.com/blog/road-trip-ideas-for-vietnam.html) - Despite being a relatively small country, Vietnam offers dozens of different sights that tourists can take a look at and admire. And, what better way to enjoy visiting Vietnam than by going on a road trip to see some of the best tourist spots that the country has to offer. Of course, it will take
- [Using Postmates Coupon And Other Online Resources To Help You Save](https://hannaone.com/blog/using-postmates-coupon-and-other-online-resources-to-help-you-save.html) - Saving money on food is a great way to save your hard-earned money. If you were to look at it from a different perspective, it would be a great way to help the environment by helping to reduce the amount of plastic that is being used in our society. You can also use the money
- [Chocolate Ice Latte Recipe](https://hannaone.com/blog/chocolate-ice-latte-recipe.html) - On any given day, Coffee is an acceptable drink. And in the summer, a cup of chocolate iced latte could really hit the spot and provide relief from the heat. Whether you simply want to try out a new recipe or cannot make it to your favorite coffee shop, this article focuses on Chocolate Iced Latte
- [3 Ways to Cook Frozen Meatballs](https://hannaone.com/blog/3-ways-to-cook-frozen-meatballs.html) - Cooking at home is always the best way to prepare meals since it's more affordable, and you can also make them healthier, even when you're preparing something like frozen meatballs. Although they're ready to cook, you can still ensure that the ones you buy have only the ingredients you want to consume. And, there are
- [Top 8 ways to remove coffee stains](https://hannaone.com/blog/top-8-ways-to-remove-coffee-stains.html) - The most terrible and disturbing things to happen is to spill the coffee on your appealing shirt. Particularly when you are busy, or you are enroute to an event, school or anywhere. These sorts of mishaps are a typical event which makes you unable to use the clothes again. Getting off the stain is an
- [8 Ways Asian College Students Can Make Money from Their Dorms](https://hannaone.com/blog/8-ways-asian-college-students-can-make-money-from-their-dorms.html) - College students in Asian countries must often live off loans or part-time jobs. This combination rarely meets their needs for income. Instead of putting groceries, gas or other essentials on a credit card, you could make money from your dorm. Here are eight ideas on how to make money from your dorm while still maintaining good grades,
- [Do you enjoy a coffee after your dinner?](https://hannaone.com/blog/do-you-enjoy-a-coffee-after-your-dinner.html) - There are hundreds of millions of people all around the world that drink coffee. For some it is as important as oxygen, and the day cannot start unless a cup of coffee has been consumed. For others it is something that is drunk when socializing with family or friends. There are no rules on how
- [Love Education in ASEAN Countries](https://hannaone.com/blog/love-education-in-asean-countries.html) - Today scientists note that mostly three major factors affect the love education: society, government, and family. Asian people believe that the lack of the right approach to the issue of love education always leads to the death of morality, culture, and personality. And on a large-scale, this will lead to the death of a nation,
- [7 Must have Gears for Mornings](https://hannaone.com/blog/7-must-have-gears-for-mornings.html) - Start your day with some effective and strong routine so that you can be productive throughout the day. When your morning routine is strong, you can be produced more that leads you to accomplish your goal. Most of us start our morning by drinking a glass of water since we do not drink while we
- [Things You Should Avoid To Do While Playing Online Gambling Games](https://hannaone.com/blog/things-you-should-avoid-to-do-while-playing-online-gambling-games.html) - For other people, it's web-based betting. Regardless of whether you appreciate electronic gambling clubs for the sake of entertainment or because you want to win huge and resign early, ensuring yourself is fundamental. If you know all such points then it becomes easy to win and play securely. Things not to do while playing online
- [Benefits of antioxidant-rich food for the human body](https://hannaone.com/blog/benefits-of-antioxidant-rich-food-for-the-human-body.html) - The state of our body and health is very important as it determines how comfortable, happy, and productive we will be at every point in time. However, there are several factors, activities and elements that threaten the state of wellbeing of our body and health. One of such elements as free radicals. Normally, the oxidation process in
- [12 The Most Popular and The Best Bands Of All Time](https://hannaone.com/blog/12-the-most-popular-and-the-best-bands-of-all-time.html) - We know there are several the best bands of all time, and we leave that for debate. Here, our selection of the best bands of all time. GRATEFUL DEAD Born as the perfect accompaniment to LSD testing at Berkley, they became a cultural phenomenon thanks to their ability to shape all the colors of an
- [Health Benefits Of Kombucha](https://hannaone.com/blog/health-benefits-of-kombucha.html) - 1. Helps Improve Gut Health Kombucha is one of the healthiest beverages one can have. It is one of the few beverages rich in probiotics. These helpful bacteria come in handy in improving one’s gut health by getting rid of harmful bacteria. In addition to this, probiotics are known to help treat various digestive issues
- [What are the secrets of the Korean diet?](https://hannaone.com/blog/what-are-the-secrets-of-the-korean-diet.html) - Korean get long-lasting youthful, and wrinkle-free skin among all the people throughout the world. But what are the secrets of their long-lasting beauty? Many people opine that their beauty comes genetically from their ancestors. Nevertheless, this statement is not entirely the truth. Researchers have found that food habits and regular skincare play a good role
- [5 Essential Korean Cooking Ingredients](https://hannaone.com/blog/5-essential-korean-cooking-ingredients.html) - Unless you are a Korean food lover, you wouldn’t have landed on this page. In this post, we are about to tell you about five of the must-have ingredients for Korean recipes. You will find these essential ingredients in every Korean household. Popular Korean food like crispy fried chicken, sweet and sour chicken is loved
- [The Benefits of Beginning a Vegan Diet](https://hannaone.com/blog/the-benefits-of-beginning-a-vegan-diet.html) - As a general rule the vegan diet is based on plant based proteins and these do not have the same harmful effects that animal food products are associated with. Because of the wide range of health benefits attributed to this diet plan, it is no wonder that so many big name celebrity and sports icons
- [Keto diet – Does it cause more good or harm to the body?](https://hannaone.com/blog/keto-diet-does-it-cause-more-good-or-harm-to-the-body.html) - There are several ads in health and fitness magazines, social media, even pop-up ads on Youtube that sing praises of the keto diet. There is no gainsaying that the keto diet provides incredible benefits for the body. For example, here is what Dr. Mercola thinks about it. You should try them out if you are
- [4 best-reviewed slushie makers for your kitchen](https://hannaone.com/blog/4-best-reviewed-slushie-makers-for-your-kitchen.html) - Who doesn’t like sipping chilled slushie drinks on a hot sunny day? We all do, don’t we? However, buying these always from stores to satisfy the quench is not possible. We would never know what poor quality ingredients they add to the slushie and if they maintain hygiene while preparing them. It is, therefore, always
- [Blank Beanies are now a trend](https://hannaone.com/blog/blank-beanies-are-now-a-trend.html) - In the past few years, blank beanies were seen to be reserved and boring. We all loved flashy prints and designs that showed which designer brands were our favorite. A lot of people would go for printed beanies, with logos, or some decorations. People would choose anything playful over the blank beanies. We all wanted
- [Best golf breaks at vila gale marina](https://hannaone.com/blog/best-golf-breaks-at-vila-gale-marina.html) - A great number of golfers from all around the world come to Vila Gala Marina Hotel & Resort with family and friends and enjoy their golf breaks and golf vacation. About 75 % of the golfers book a golf break at Vila Gala Marina Hotel & Resort through Your Golf Travel.com Travel Company. Your Golf
- [Online Review: 5 Proven Tips For Boosting the Ratings of Your Restaurant](https://hannaone.com/blog/online-review-5-proven-tips-for-boosting-the-ratings-of-your-restaurant.html) - If you are the kind of person who mistakenly thinks that online reviews have no effect on your restaurant business, you need to think twice. Online reviews are critical determinants of your online reputation in today’s digital world. If you get lots of positive reviews and manage your negative reviews properly, potential guests are more
- [Why You Should Call a Junk Removal Company After a Miami Hurricane](https://hannaone.com/blog/why-you-should-call-a-junk-removal-company-after-a-miami-hurricane.html) - Dealing with the aftermath of a hurricane can be extremely stressful for everyone involved. Not only do you have to come to terms with the sustained damage, but you have a tremendous cleanup on your hands. Luckily, some services will help facilitate an expeditious cleanup to ensure that you aren't forced to endure even more
- [Is Any Bread Healthy? A Complete Guide before you Buy Bread](https://hannaone.com/blog/is-any-bread-healthy-a-complete-guide-before-you-buy-bread.html) - Just take a walk down the road and check out the variety of bread lining local store shelves. You will agree the numbers are innumerable, and this poses the question of whether any bread is healthy. Certainly not, since the majority of the bread varieties that grace your local stores comprise huge proportions of sugar
- [Best Pressed Green Juice Ingredients](https://hannaone.com/blog/best-pressed-green-juice-ingredients.html) - Green juice is one of the most significant wellbeing and health patterns of the most recent decade. Celebrities, online media influencers, foodies, and health bloggers are generally drinking — and looking at drinking — green juice. Green juice lovers imply that this beverage offers various medical advantages, including improved processing, weight reduction, diminished aggravation, and
- [Where Does Caviar Come From?](https://hannaone.com/blog/general/where-does-caviar-come-from.html) - Do you like it when those pearl beads come out of the roof of your mouth, releasing a burst of taste? The fish from them are impressive. Read on to learn more about where caviar comes from. Where it Comes From? Whether you're in the United States or Europe, a luxury drink that isn't as
- [What is Pea Protein?](https://hannaone.com/what-is-pea-protein) - While whey protein may be the most popular choice of powders for muscle gain and weight loss, it's far from the only option available. A number of vegetarian options are on the market today, and many of them are showing a lot of promise. But one that stands out from the rest is peas. In
- [Want to Increase Your Instagram Followers? Opt for These 7 Ways](https://hannaone.com/blog/want-to-increase-your-instagram-followers-opt-for-these-7-ways.html) - Instagram is one of the most renowned and trending social media platforms now. The platform is being extensively used by the users for multiple functions like advertising, reaching out to the fans, or connecting to the audience. No matter what, it is quite challenging to get appropriate visibility on this platform due to the given
- [What's the Difference between Sushi Rolls and Hand Rolls?](https://hannaone.com/blog/whats-the-difference-between-sushi-rolls-and-hand-rolls.html) - Lunch hour. You already know what you want (after all, you've been craving it all week!) You run into the nearby Japanese shop. The sushi menu has two options: makizushi and temaki. A line forms behind you. You have to order fast! Others might hesitate, but not you. You're going to learn the difference between
- [Why Meal Prep Delivery is the Most Convenient Option](https://hannaone.com/blog/why-meal-prep-is-the-most-convenient-option.html) - We all know that life gets busy and hectic sometimes. Trying to keep your up fitness goals within the whirlwind of everything else can seem daunting and confusing. Especially in these circumstances where money, and time, are more scarce than ever before. However, there is a light at the end of the tunnel - and
- [Finest Reviews of Super Automatic Espresso Machines](https://hannaone.com/blog/finest-reviews-of-super-automatic-espresso-machines.html) - Espresso machines offer a more effortless and convenient way for passionate coffee makers to produce their original espresso-based beverages. Espresso is a purely concentrated shot made from finely ground coffee beans. Extracting a single shot of espresso requires a dedicated-mechanism capable of producing high-pressure essentials for the whole process to succeed. Super Automatic Espresso Machines
- [Is silicone safe in a microwave?](https://hannaone.com/blog/is-silicone-safe-in-a-microwave.html) - Day by day, metal and glass is getting out, and a new type of bakeware is seizing the place. You may notice that most pans, cupcake liner, and various pots and containers are made with colorful and stretchy textured elements named silicone. It is more safe and secure than plastic metal or glass counterparts. Safe
- [The Hottest Trends in Photography Business Cards](https://hannaone.com/blog/the-hottest-trends-in-photography-business-cards.html) - A business card is essential for the business circle in every field. From film stars to filmmakers, everyone uses contact card to share details. Business card convenient and a professional tool to promote your brand or service in front of customers, dealer or vendors in the market. It is a resource to get many opportunities
- [What’s A Lead Generation Specialist for Dummies](https://hannaone.com/blog/whats-a-lead-generation-specialist-for-dummies.html) - In marketing, lead generation is the initiation of consumer interest or enquiry into product and services of a service. Leads can be created for functions such as list structure, e-newsletter list acquisition or for sales leads. The approaches for creating leads normally fall under the umbrella of advertising, but might also include non-paid sources such
- [Here's A List Of Quick Cooking Substitutions You Will Use Every Day](https://hannaone.com/blog/heres-a-list-of-quick-cooking-substitutions-you-will-use-every-day.html) - Has it ever happened that you wanted to bake a chocolate cake at home but could not find all the necessary ingredients like flour, chocolate powder, baking powder, baking soda, oil, vanilla essence, and butter in one place? It happens to many. Suppose, you want to use condensed milk but no trace of condensed milk
- [Things You Should Know About NettiKasino](https://hannaone.com/blog/things-you-should-know-about-nettikasino.html) - Love to go to the casino? But can't go outside to play? Look at NettiKasino. This site won't disappoint you. Their service and offers will give you a pleasant experience about casino. NettiKasino can make the casino adventure truly hassle-free and unique! Put aside conventional slot devices, lotteries, as well as betting with the low
- [Four Easy Ways to Spruce Up Your Kitchen](https://hannaone.com/blog/four-easy-ways-to-spruce-up-your-kitchen.html) - Do you feel like your current kitchen is an eyesore? Do you have unused appliances covering your countertops? Do you have limescale on your sink taps? Do you have lackluster floors? If you answered yes to any of these questions, it's time for you to improve your kitchen! Sounds expensive? To find a personal loan
- [Mineral Sunscreen is the Best Sunscreen, But is it Applied in the Same Way?](https://hannaone.com/blog/mineral-sunscreen-is-the-best-sunscreen-but-is-it-applied-in-the-same-way.html) - More and more people are switching to mineral-based sunscreen due to the fact that it’s better for the skin, as well as being kinder to the environment. Unlike traditional chemical-based sunscreens that contain toxins that are absorbed into the skin and consequently, the bloodstream, mineral-based sunscreen utilizes Zinc Oxide to protect against UV light damage.
- [5 Habanero Flavored Items to Try Now](https://hannaone.com/blog/5-habanero-flavored-items-to-try-now.html) - What is a habanero pepper? Habanero peppers once held the title of the world’s hottest chili pepper, although other chilies have taken over the crown - don’t let that fool you. A habanero is still a hot pepper! This unique pepper has a citrusy taste with a hint of a smokey flavor - which makes
- [Writing Help](https://hannaone.com/blog/writing-help.html) - Students often find that they have an upcoming deadline, and, despite their best intentions, their essay is unfinished. They realise, to be honest, that their essay needs some help. This is a frequent dilemma that many students find themselves in. With competing interests and activities contending for students' attention on one hand and the reality
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- [Daechu-danja - Jujube Sweet Rice Balls](https://hannaone.com/Recipe/gloss/Daechu-danja.html) - Daechu danja 대추단자 Small rice ball cakes made of glutinous rice flour and minced jujube (Korean dates), then coated with ground pine nuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Baechutguk - Napa Cabbage Soup](https://hannaone.com/Recipe/gloss/Baechutguk.html) - 배춧국 Alternate Spellings; baejutguk, baechu gook, baechut guk, baechut gook, bae chut guk A soup made of soybean paste (doenjang) and Napa cabbage leaves. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Asian Store Locations - New Brunswick](https://hannaone.com/AsianResources/ASCaNB.html) - Listing of Asian store locations - New Brunswick, Canada
- [Asian Store Locations - British Columbia](https://hannaone.com/AsianResources/ASCaBC.html) - Listing of Asian store locations - British Columbia, Canada.
- [Asian Chain Markets U.S.](https://hannaone.com/AsianResources/ASCaAlberta.html) - Listing of Asian store locations - Alberta, Canada.
- [Asian Store Locations - Wisconsin](https://hannaone.com/AsianResources/ASwisconsin.html) - Listing of Asian store locations - Wisconsin.
- [Asian Store Locations - Vermont](https://hannaone.com/AsianResources/ASvermont.html) - Listing of Asian store locations - Vermont.
- [Myeolchi Gukmul](https://hannaone.com/Recipe/dasimabase.html) - Recipe for Dasima - Korean Anchovy and Kelp stock.
- [Soy Sauce, Korean](https://hannaone.com/Recipe/gloss/Ganjang.html) - 간장 Joseon ganjang, 조선간장 - Traditional Korean style soy sauce is a byproduct of the production of doenjang(soybean paste). Thin and dark brown in color, it is made entirely of soy and brine, is fermented typically for at least three years, and has a saltiness that varies according to the producer. waeganjang, 왜간장/倭간장 - factory-made
- [Gamjajeon / Gamjabuchim - Potato Pancake](https://hannaone.com/Recipe/gamja-jeon.html) - Recipe for Korean Gamjajeon/gamjabuchim - Potato Pancake (감자전/감자부침)
- [Nureumjeok - Pan-fried Green Onion and Fiddlehead](https://hannaone.com/Recipe/gloss/Nureumjeok.html) - 누름적 Thin green onions and fiddleheads cut into similar lengths, then mixed in a flour and egg batter and pan-fried. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Nurungji - Browned Rice](https://hannaone.com/Recipe/gloss/Nurungji.html) - 누룽지 Crusty, browned rice made from the scorched part of steamed rice that is usually stuck to the bottom of the rice pot. It is eaten in hot water as a browned rice tea after a meal or fried as a crispy snack. Also called nurunbap. Nurungji - Browned Rice Source: Korean Food Guide in
- [Octopus](https://hannaone.com/Recipe/gloss/Octopus.html) - 문어 - Muneo A member of the CEPHALOPOD class in the MOLLUSK family, the octopus is related to the SQUID and CUTTLEFISH. Its diet of primarily clams and scallops gives it a highly flavorful, although rubbery, meat. The smaller types of Octopus can be served raw, boiled and pickled, sautéed, or stir-fried. Larger varieties may
- [Kimchi-mari - Rice or Noodles in Chilled Kimchi Water](https://hannaone.com/Recipe/gloss/Kimchi_mari_Rice_or_Noodles_in_Chilled_Kimchi_Water.html) - 김치말이 Rice or noodles served in chilled kimchi water (the seasoned watery sauce from kimchi). This is a specialty of the Pyeongan-do region in North Korea. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkaetguk - Sesame Soup](https://hannaone.com/Recipe/gloss/Kkaetguk.html) - 깻국 Soup of roasted and ground sesame seeds cooked in a chicken broth. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Korean Radish](https://hannaone.com/Recipe/gloss/Korean-Radish.html) - Mu - 무 - White Radish (Daikon Radish) An important ingredient in kimchi, certain namul dishes, and salads, white radish is also braised and used in soups. There are several varieties of Korean white radish that range from small "ponytail" to the large Tae baek and lobok varieties.
- [Minari Bundles with Meat](https://hannaone.com/Recipe/gloss/Minari-Bundles-with-Meat.html) - 미나리강회 - Minari-ganghoe Alternate Spellings; Minari gang hoe, minari ganghwe, min ari gang hwe, A type of Ssam, Blanched minari (Korean parsley) is wrapped around cooked meat, julienned egg garnish, and red chili pepper and served with a dipping sauce of vinegared red chili pepper paste. Source Source: Korean Food Guide in English - Seoul:
- [Mumallaengi-jangajji](https://hannaone.com/Recipe/gloss/Mumallaengi-jangajji.html) - 무말랭이장아찌 - Dried Radish Pickles Dried white radish slices pickled in soy sauce and mixed with other seasonings. Dried chili pepper leaves that have been soaked in water are often added as well. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Omijacha](https://hannaone.com/Recipe/gloss/Omijacha.html) - 오미자차 - Schisandra Chinensis Berry Tea A tea made of omija (the fruit of the Chinese magnolia vine). Served hot or cold with honey and garnished with pine nuts
- [Pressed Pork - Dwaejigogi-pyeonyuk](https://hannaone.com/Recipe/gloss/Pressed-Pork.html) - 돼지고기편육 Alternate Spellings; Dwaejigogi-pyeonyook, Taegi gogi pyunyuk, daegigogi pyeonyuk Big pieces of pork cooked in water with ginger, green onions and soybean paste (doenjang) and pressed to give a smooth texture. Often served with pickled shrimp sauce. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Stir-fried Pork - Dwaejigogi-bokkeum](https://hannaone.com/Recipe/gloss/Stir-fried_Pork.html) - 돼지고기볶음 Thin sliced pork marinated in a red chili and soy sauce marinade and stir fried with assorted vegetables. Also called jeyuk-bokkeum
- [Tteok-galbi - Grilled Short Rib Meat Patties](https://hannaone.com/Recipe/gloss/Tteok-galbi.html) - 떡갈비 Square or rectangular patties made of ground beef rib meat mixed with a seasoning of soy sauce, sugar, green onions, garlic, sesame seeds, and sesame oil, and then grilled.
- [Ttteok-kkochigui - Patties of Rice Pasta (cake) with Vegetables](https://hannaone.com/Recipe/gloss/Ttteok-kkochigui.html) - 떡꼬치구이 A grilled pattie of rice pasta (cake) and vegetables. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Yeolmu - Radishes, Young Summer](https://hannaone.com/Recipe/gloss/Yeolmu.html) - 열무 A smaller variety of the Korean radish with a sharp but somewhat sweet taste, young summer radish is often used to make a variety of whole plant (leaves and root) kimchi. Korean radish is used raw in a variety of dishes, most notably in the different types of radish Kimchi. Look for daikons that
- [Ssamjang](https://hannaone.com/Recipe/ingredients/ssamjang.html) - A seasoned red pepper sauce/paste that accompanies many Korean meat dishes
- [Guide to Types and Varieties of Nashi or Asian Pear](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-types-and-varieties-of-nashi-or-asian-pear.html) - Asian pears are real pears, even if they look more like apples. Asian pears or nashi is yellow-green fruit that has a round shape and plump texture that you might have the urge to cup them in your hands and just stare at their lightly speckled skin for a minute before you take the first
- [Guide to Types of Peas](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-types-of-peas.html) - There are several types and varieties of peas that are available to plant and consume. Each of them varies in size and taste. Some pea types mature earlier than others, and some of them might require some particular procedure to mature and flourish. However, some seed companies tend to sell several pea varieties in just
- [Candied Bellflower Roots - Doraji-jeonggwa](https://hannaone.com/Recipe/gloss/Candied-Bellflower-Roots.html) - 도라지정과 Whole bellflower roots (doraji) peeled and simmered in a mixture of water, honey, and sugar until candied. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Major Aesthetics of Korean Cuisine](https://hannaone.com/korean-cooking-blog/major-aesthetics-of-korean-cuisine.html) - Korean cuisine is highly regarded as one of the most beautiful cuisines in the world not only because of the amazing appearance of its food but also because of its close ties to the country’s culture. The different dishes in Korea were created with its culture in mind, which is why the dining etiquette and
- [Characteristics of Vietnamese Food Culture](https://hannaone.com/vietnam/characteristics-of-vietnamese-food-culture.html) - Vietnamese cuisine is underrated when compared to other Asian cuisines, as its dishes can be considered less popular than Korean, Japanese, and Chinese dishes. Most people would often have the notion that Vietnamese cuisine is primarily comprised of leafy vegetables because of the abundance of green in popular Vietnamese dishes like pho or bahn mi,
- [Guide to Different Kinds of Mushrooms](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-different-kinds-of-mushrooms.html) - Mushrooms are one of nature’s greatest gifts. They can go from beautiful to grotesque. In fact, they can also even be magical. You can easily buy magical mushrooms from https://3amigos.co to get the additional medical benefits. Mushrooms have the ability to add depth of flavor to our food. However, most of us purchase mushrooms without really
- [Vietnamese Tea Traditions](https://hannaone.com/vietnam/vietnamese-tea-traditions.html) - There are hundreds of types and brands of tea being sold at Shoppok but do you know that some of these teas are historically significant for specific people, particularly the Vietnamese? Vietnam Tea has been a vital drink and a really unique culture of Vietnamese people for three thousand years, while not the complicated rituals
- [Commercial Recipe for Pepper Steak](https://hannaone.com/recipe/comm-pepper-steak.html) - This recipe uses the following two recipes as ingredients: Servings: 6 Yield: 2" half pan Ingredients 1/2 cup cooking oil 2 cups Marinated Beef 2 tablespoons Black Bean with Garlic Sauce (commercial product) 1 pound onions 1 1/2 pounds green bell pepper 1 1/4 cups Brown Sauce corn starch slurry as needed Procedure Heat wok
- [Love Asian Food? How to Find Asian Markets in Sweden](https://hannaone.com/asian-cooking/asian-markets/love-asian-food-how-to-find-asian-markets-in-sweden.html) - Asian food has become increasingly popular today, particularly Korean food that has been soaring in popularity due to the Korean Wave or Hallyu, which is a phenomenon where Korean culture is being embraced by foreigners. However, despite being popular, Asian food is not as readily available in most countries compared to other types of food,
- [What Substitutes Are There for Gochujang?](https://hannaone.com/korean-cooking-blog/what-substitutes-are-there-for-gochujang.html) - Gochujang is a staple ingredient in many popular Korean dishes, particularly the spicy one. It is through the gochujang that these dishes get their distinct reddish color and spicy flavor, and without it, you wouldn’t even be able to call them authentic Korean dishes. Although gochujang can be found anywhere in Korea, the same can’t
- [Number of Servings in a Handful of Green Onions](https://hannaone.com/korean-cooking-blog/weight-equivalents/number-of-servings-in-a-handful-of-green-onions.html) - Green onions are often regarded as one of the most important ingredients in a variety of dishes created or invented around the world. The popularity of the green onion is mainly attributed to its attractive appearance that adds a vibrant green color to dishes, as well as its crunchy texture and unique flavor. However, the
- [Measuring Lettuce and Greens for Recipes](https://hannaone.com/korean-cooking-blog/weight-equivalents/measuring-lettuce-and-greens-for-recipes.html) - Measuring vegetables can be pretty difficult, especially if you are reading a recipe book that indicates that you need a cup of a certain vegetable. When they read that specific part of the recipe, one question immediately comes to their minds: how do you measure a vegetable by cups? Although it could be tricky, measuring
- [How Many Strawberries Are in a Serving?](https://hannaone.com/korean-cooking-blog/weight-equivalents/how-many-strawberries-are-in-a-serving.html) - Strawberries are quite popular among fruit lovers, as the fruit has a unique sweet and tangy flavor that cannot be replicated by other fruits. However, measuring them in order to be used for recipes can be quite difficult, and they are often more difficult to measure compared to some of the most popular fruits on
- [Gomguk or Gomtang - It Is Still Beef Bone Soup](https://hannaone.com/korean-cooking-blog/gomguk-or-gomtang-it-is-still-beef-bone-soup.html) - Gomguk, also known as gomtang or beef bone soup, has been a popular dish in Korea for more than 100 years, and because of the Korean Wave or Hallyu that has spread across different countries of the world, the soup dish has now become popular outside of Korea as well. However, despite its popularity, not
- [Lobster cooking times](https://hannaone.com/recipe/lobster-cooking-times.html) - Steam a lobster for 13 minutes, for the first pound. Add 3 minutes for each additional pound thereafter. For example, a 2 pound lobster should steam for 16 minutes and a 1 1/4 pound lobster should steam for 14 minutes. Boil a lobster for 10 minutes, for the first pound. Add 3 minutes for each
- [Water sautéing](https://hannaone.com/recipe/water-sauteing.html) - Carrots, potatoes, broccoli and other "meaty" vegetables can be water sautéed as a quick and flavorful change to boiling and steaming. Water sautéing first uses steam to soften the vegetable and then direct heat and oil to brown it. • Place a non-stick sauté pan over a medium flame. Add a sliced clove of garlic,
- [Asian Store Locations - Texas](https://hannaone.com/asianresources/astexas.html) - Listing of Asian store locations - Texas.
- [4 of the best healthy baked salmon recipes](https://hannaone.com/korean-recipes/4-of-the-best-healthy-baked-salmon-recipes.html) - Salmon is the most loved option in the seafood because of its juicy taste and health benefits that it renders to us. Salmon fillets are a perfect choice for dinner or lunch because they can be cooked in several ways for the variety in taste. You can fry, steam, or bake them to bring the
- [Top 3 Vietnamese dishes for esteemed guests](https://hannaone.com/vietnam/top-3-vietnamese-dishes-for-esteemed-guests.html) - Found between the fringes of Cambodia, the South of China and the beautiful landscapes of Laos, Vietnam is a place that is known for its striking scenery. From lavish rice patios in the north and to the pleasant green valleys of the Central Highlands, the rich delta and wonderful seashores of the south. Vietnam is
- [Cutlery](https://hannaone.com/Recipe/Cutlery.html) - Knives should fit your hand comfortably, be light enough for repetitive use, yet heavy enough to do the job. Forged carbon steel is generally best, but there are some very good lower cost stamped blades. Whatever the quality of the knife, having it sharpened by a knife sharpening service will make the knife as sharp as it
- [Guide to Growing Chives](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-growing-chives.html) - Chives are the most dependable and sturdiest herb that you can grow. They are also known for having the most extended productivity period every year. Because chives are culinary versatile, planting and growing them would really be a big help because it can give you many tasty foods every time. That’s why we are here
- [Guide to the Regional Variations of Vietnamese Cooking](https://hannaone.com/vietnam/guide-to-the-regional-variations-of-vietnamese-cooking.html) - Vietnamese cuisine is simple but never dull, as foods and beverages in this country feature a combination of five fundamental tastes in overall meals, namely sweet, sour, spicy, and bitter.Aside from the common features that Vietnamese dishes share around the whole country, food in each of its regions has its own distinctive and unique characteristics
- [What are the different types of rice](https://hannaone.com/korean-cooking-blog/what-are-the-different-types-of-rice.html) - If there were a jack of all trades in the world of food, then the title would most certainly go to rice. This humble grain is a staple in any kitchen because it lends itself to a myriad of recipes - may it be fried, steamed, or baked. All around the world, rice holds its
- [Preparing Basic Ingredients Korean cabbage](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Korean-cabbage.html) - 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 along the stem.
- [Preparing Basic Ingredients Lotus roots](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Lotus-roots.html) - 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
- [Flavored Soy Sauces](https://hannaone.com/Recipe/flavored-soy-sauce.html) - You can change the flavor profile of soy sauce by infusing it with a variety of ingredients. This allows you to buy one type of basic soy sauce, and yet have several different flavors available for assorted dishes. Servings: 20 Ingredients Mushroom and Garlic Soy Sauce Ingredients 1 cup soy sauce 1/2 cup water 3
- [Preparing Basic Ingredients Mung beans](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Mung-beans.html) - 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
- [Preparing Basic Ingredients Non-glutinous rice](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Non-glutinous-rice.html) - 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
- [Preparing Basic Ingredients Omija](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Omija.html) - 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
- [Preparing Basic Ingredients Onion](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Onion.html) - 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 Korean Food and
- [Preparing Basic Ingredients Pork](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Pork.html) - 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
- [Preparing Basic Ingredients Red beans](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Red-beans.html) - 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: The beauty of
- [Preparing Basic Ingredients Spinach](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Spinach.html) - 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 recipes by institute
- [Preparing Egg Garnish](https://hannaone.com/Recipe/Preparing-Egg-Garnish.html) - 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, or thin strips,
- [Preparing Meatballs](https://hannaone.com/Recipe/Preparing-Meatballs.html) - Wanjajeon (완자전) or wanja (완자); also named donggeurang ttaeng (동그랑땡) Usually made from beef, but any meat may be used. Select lean meat. Rince and mince finely. Remove excess water from tofu and mash finely. Add beef to tofu and season with salt, minced green onion, minced garlic, sesame oil, ground black pepper and sesame
- [Preparing Mushroom Garnish](https://hannaone.com/Recipe/Preparing-Mushroom-Garnish.html) - Soak dried brown oak mushrooms, stone mushrooms and Jew’s ear mushrooms in water for about 1 hour. Brown oak mushrooms: Remove the stems, slice and shred into thin strips, and season. Preheat the frying pan with oil, and stir-fry on low heat. It may also be cut into the shape of a gingko leaf, domino
- [Preparing Vegetable Garnish](https://hannaone.com/Recipe/Preparing-Vegetable-Garnish.html) - Green or Red pepper: Cut diagonally or halve lengthwise, seed, and then cut into thin strips or into domino or diamond shapes, or diagonally. Dried red pepper: Seed, cut diagonally or cut into thin strips. Cucumber or zucchini: Wash by rubbing with salt, cut lengthwise, and peel the skin roundly and shred the skin. Marinate
- [Preparing Watercress Garnish](https://hannaone.com/Recipe/Preparing-Watercress-Garnish.html) - mulnaeng-i jangsigmul 물냉이 장식물 Beat egg, season with salt and stir without letting it foam, and strain through a sieve. Remove leaves of watercress, cut the stalks into 10-cm lengthwise, and skewer them at both ends. Coat the skewered watercress with wheat flour then the beaten egg. Preheat a frying pan and oil, then pan-fry
- [Gangjeong Syrup](https://hannaone.com/Recipe/Gangjeong-Syrup.html) - Ganjeong originally referred to a sweet Korean confection made of sweet rice flour, grain or seeds, and liquor. The term evolved to a type of dish prepared with a glaze. 강정 Glazing Syrup Heat 2 tablespoons water, 1 tablespoon sugar, 1 tablespoon rice cooking wine, and 1½ tablespoons starch syrup [corn syrup, barley malt syrup,
- [Yaksik Sauce](https://hannaone.com/Recipe/Yaksik-Sauce.html) - 약식장 ? Caramel Sauce Make a slurry of ½ tablespoon starch (corn, potato, or similar starch) and 3 tablespoons warm water. Heat 2 tablespoons of sugar in a pot for about 3 minutes on medium heat. When the sugar is melts, mix in 1 teaspoon vegetable oil. When the oil/sugar mix turns brown, add the
- [Buying shellfish](https://hannaone.com/Recipe/Buying-shellfish.html) - Guidelines to buying shellfish Shellfish (i.e. mussels, clams and oysters) should be purchased alive. Shells of live clams, mussels and oysters may open naturally but will close tightly when tapped, indicating that they are alive. Discard any dead ones. Live crabs and lobsters will show some leg movement. Lobsters will curl their tails tightly beneath
- [Guidelines for cooking shellfish](https://hannaone.com/Recipe/Guidelines-for-cooking-shellfish.html) - Shellfish-shrimp, crabs, scallops, clams, mussels, oysters or lobster--becomes tough and dry when overcooked. To cook raw shellfish, shucked or in the shell, follow these basic guidelines. Raw Shrimp - turn pink and firm. Depending on the size, it takes from 3 to 5 minutes to boil or steam 1 pound of medium size shrimp in
- [Shelling lobster](https://hannaone.com/Recipe/Shelling-lobster.html) - Lobster must be at least partially cooked to shell easily. First, twist off the tail from the body. Next, remove the claws by twisting them off. To remove the meat from the tail, pull off all the flippers at the end of the tail and push the meat out through the front end of the
- [Basic sauté](https://hannaone.com/Recipe/Basic-saute.html) - Cooking with a small quantity of fat or oil at a high temperature is known as sautéing. It is a simple technique that maximizes flavor while minimizing cooking time. First, place a sauté pan on a high heat and add just enough oil to lightly coat the bottom of the pan. The oil allows even
- [Stir frying](https://hannaone.com/Recipe/Stir-frying.html) - Compared to your preparation, stir frying occurs in flash. Place the wok on a high heat, and when it is hot, add peanut, corn, or canola oil. After a few moments test the oil with a bit of the aromatics, ginger or garlic; if it sizzles the oil is ready. Then, add the aromatics. In
- [Thickening sauces](https://hannaone.com/Recipe/Thickening-sauces.html) - The quickest way is with a starch, such as cornstarch or arrowroot. Add to cold water, mix until completely dissolved, then add to sauce and stir until desired thickness is reached. The better way, if you have time, is to simply reduce the sauce over medium-high heat, whisking to avoid burning. Cook until desired thickness,
- [Acorn Noodles](https://hannaone.com/Recipe/ingredients/Acorn-Noodles.html) - Common Name: Dotori Guksu 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.
- [Baechu, raw](https://hannaone.com/Recipe/ingredients/Baechu-raw.html) - Common Name: Chinese cabbage 배추 Baechu Celery cabbage resembles a Romaine lettuce. The leaves are crisp and delicate with a faint cabbage taste. Baechu is best known for it's use in Kimchi, but is also used in soups, stir fries, or parboiled/lightly steamed and used as wraps for meats and rice.
- [Bok Choy](https://hannaone.com/Recipe/ingredients/Bok-Choy.html) - Common Name: Chinese cabbage Also called pak choi, celery mustard and Chinese mustard. Bok choy should have long bleach-white, unblemished stalks. The stalks should be crisp like celery but not stringy. Bok choy stalks should be cooked to a tender but crisp stage. Use in salads, stir-fry or anywhere you would use celery. Avoid bok
- [Crustaceans, crab, blue, raw](https://hannaone.com/Recipe/ingredients/crab-blue-raw.html) - Common Name: Blue crab 꽃게, Kkotge Portunus pelagicus, also known as the flower crab, blue crab, blue swimmer crab, blue manna crab or sand crab, is a large crab found in the intertidal estuaries of the Indian and Pacific Oceans and the Middle-Eastern coast of the Mediterranean Sea. The name "flower crab" is used in
- [Crustaceans, crab, flower, raw](https://hannaone.com/Recipe/ingredients/crab-flower-raw.html) - Common Name: Blue crab, Flower Crab 꽃게, Kkotge Portunus pelagicus, also known as the flower crab, blue crab, blue swimmer crab, blue manna crab or sand crab, is a large crab found in the intertidal estuaries of the Indian and Pacific Oceans and the Middle-Eastern coast of the Mediterranean Sea. The name "flower crab" is
- [Crown Daisy](https://hannaone.com/Recipe/ingredients/Crown-daisy-raw.html) - 쑥갓 - ssukgat Common names: chop-suey-green, crown daisy, garland chrysanthemum, Japanese-green A leafy, aromatic herb. In Korea, Chrysanthemum leaves are steamed or par-boiled and used as greens in ban chan dishes, or in soups, stews, or "hotpots" The plant is delicate and easy to overcook and so is added at the end of most preparations.
- [Kimchi - Napa Cabbage Kimchi (Baechu Kimchi)](https://hannaone.com/Recipe/baechu-kimchi-napa-cabbage-kimchi.html) - Recipe for Baechu (Korean Cabbage) Kimchi.
- [Commercial Recipe for Cashew Sauce (Chinese)](https://hannaone.com/Recipe/comm-cashewsauce.html) - Commercial Recipe - Cashew Sauce (Chinese).
- [Commercial - Chicken/Pork Marinade (Chinese)](https://hannaone.com/Recipe/comm-chicken-porkmarinade.html) - Commercial Recipe - Chicken/Pork Marinade (Chinese).
- [Gochu naeng-i gileum](https://hannaone.com/Recipe/ingredients/Gochu-naeng-i-gileum.html) - Common Name: Wasabi Oil 고추 냉이 기름 Wasabi Oil - Shirakiku Brand Provides a quick flavorful heat that dissipates quickly without a lingering burn. Use in dressings, sandwich spreads, dips, sauces, as a finishing oil for stir fried dishes. Ingredients: Rapeseed oil, mustard oil, wasabi
- [Commercial - Barbeque Sauce (Chinese)](https://hannaone.com/Recipe/comm-chinesbbqsauce.html) - Commercial recipe for Chinese BBQ sauce.
- [King Oyster Mushroom](https://hannaone.com/Recipe/ingredients/King-Oyster-Mushroom.html) - Common Name: Saesongi Beoseot 새송이버섯 This is the largest of the oyster mushrooms. It has a thick, meaty white stem and a small tan cap These mushrooms were not introduced to Korea until 1986. They are sold in both large and small sizes. Raw, this mushroom has little flavor or aroma, but when cooked develops
- [Chow Mein Base](https://hannaone.com/Recipe/comm-chowmeinbase.html) - Commercial Recipe - Chow Mein Base Sauce.
- [Commercial Recipe for Garlic Sauce (Chinese)](https://hannaone.com/Recipe/comm-garlicsauce.html) - Commercial Recipe for Garlic Sauce (Chinese).
- [General Tsao Sauce](https://hannaone.com/Recipe/comm-genTsaoSauce.html) - Commercial Recipe - General Tsao (Tso) Sauce.
- [Marinated Beef](https://hannaone.com/Recipe/comm-marinated-beef.html) - Commercial Recipe for Marinated Beef
- [Anchovy and Kelp Broth](https://hannaone.com/Recipe/Anchovy-and-Kelp-Broth.html) - Remove head and internal organs from anchovies and wipe kelp with damp cotton cloths. Heat anchovies and water in a pot. Let it boil and continue to boil on medium heat for 5 to 10 minutes. Add kelp, turn off the heat, and let it sit for 5 minutes. Strain the broth through cotton cloths.
- [Marinated Chicken](https://hannaone.com/Recipe/comm-marinated-chicken.html) - Commercial/Institutional recipe for Marinated Chicken.
- [Satay Sauce](https://hannaone.com/Recipe/comm-sataysauce.html) - Recipe for Satay Sauce.
- [Commercial/Institutional Recipe for Teriyaki Sauce](https://hannaone.com/Recipe/comm-teriyakisauce.html) - Commercial Recipe - Teriyaki Sauce.
- [White Sauce](https://hannaone.com/Recipe/comm-white-sauce.html) - Commercial Recipe for White Sauce (Chinese)
- [Cantonese Broccoli Beef](https://hannaone.com/Recipe/comm-cantonese-broccoli-beef.html) - Commercial/Institutional Recipe for Cantonese Broccoli Beef
- [Mushroom, Coral](https://hannaone.com/Recipe/ingredients/mushroom-coral.html) - 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 Chan - Coral
- [Mushrooms, enoki, raw](https://hannaone.com/Recipe/ingredients/Mushroom-enokiraw.html) - 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 before serving. Recipes
- [Mushroom, shiitake, raw](https://hannaone.com/Recipe/ingredients/mushroom-shiitake-raw.html) - 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, spongy texture. When
- [Mushrooms, shiitake, dried](https://hannaone.com/Recipe/ingredients/Mushroom-shiitakedried.html) - 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 for up to
- [Myeolchi jangguk](https://hannaone.com/Recipe/ingredients/Myeolchi-jangguk-Anchovy-Broth.html) - 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 & Enoki Soup
- [Nuts, ginkgo nuts, raw](https://hannaone.com/Recipe/ingredients/Nut-ginkgo-nuts-raw.html) - 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
- [Nuts, pine nuts, pinyon, dried](https://hannaone.com/Recipe/ingredients/Nut-pinenutsdried.html) - Common Name: Pine nuts, jat 잣 Recipes Using This Ingredient Snack/Appetiser/Dessert - Baesook (Korean Peppercorn Pear) Snack/Appetiser/Dessert - Dubuseon 두부선- Fancy Steamed Tofu Ban Chan - Bossam Kimchi Royal Cuisine - Ddeokjjim - Stuffed Rice Cake Royal Cuisine - Yuk Hoe (Seasoned Raw Beef) Drink and Beverage - Saenggang Cha (Korean Ginger Tea) Snack/Appetiser/Dessert -
- [Pears, asian, raw](https://hannaone.com/Recipe/ingredients/Pears-asian-raw.html) - Common Name: Asian pears, bae 배 A lightly sweet crisp grainy pear grown in Korea, Japan, and China. Most often given as gifts or used (in blended or mashed form) as a sauce or marinade ingredient. Also used in desserts and salads. Available in season in most Korean Markets. Asian pears are becoming more common
- [Pear, Chinese, Raw](https://hannaone.com/Recipe/ingredients/Pears-Chinese-Raw.html) - Common Name: Asian Pear 배 A lightly sweet crisp grainy pear grown in Korea, Japan, and China. Most often given as gifts or used (in blended or mashed form) as a sauce or marinade ingredient. Also used in desserts and salads. Available in season in most Korean Markets. Asian pears are becoming more common in
- [Peppers, hot chili, green, raw](https://hannaone.com/Recipe/ingredients/Peppers-hot-chili-green-raw.html) - 녹색고추 Chili peppers are used in a wide variety of Korean dishes. Substitute: Red chili peppers (for heat) or Sweet chili peppers, Green bell peppers (for color) Recipes Using This Ingredient Recipes - Braised Monk Fish, Agu Jjim 아구찜 Ban Chan - Green Pepper Kimchi Recipes - Haejangguk - 해장국 (Korean "hangover" Soup. Recipes -
- [Perilla](https://hannaone.com/Recipe/ingredients/perilla-leaves-raw.html) - Common Name: Korean Mint, Shiso, Korean Sesame, kkaennip 깻잎 Recipes Using This Ingredient Ban Chan - Sangchu Geotjeori (Baby Lettuce Salad 상추겉절이) Ban Chan - Perilla Kimchi (Kkaennip Kimchi) Fusion - Spicy Beef Salad
- [Pork, fresh, belly, raw](https://hannaone.com/Recipe/ingredients/pork-belly.html) - Common Name: Pork Belly, side pork, fresh bacon, samgyeopsal 삼겹살 The same cut as bacon but not cured or smoked. A very popular pork cut that may be seasoned and grilled, boiled, or fried. Often served as samgyeopsal-gui - Strips of pork belly mixed with a spicy red chili pepper paste sauce and grilled, or
- [Radishes, Ponytail](https://hannaone.com/Recipe/ingredients/Radishes-PonyTail.html) - Common Name: Ponytail Radish, Bachelor Radish 총각무 Chonggakmu A smaller variety of the Korean radish with a sharp but somewhat sweet taste, the bachelor radish is often used to make a variety of whole plant (leaves and root) kimchi. Korean radish is used raw in a variety of dishes, most notably in the different types
- [Roasted Laver](https://hannaone.com/Recipe/ingredients/Roasted-Laver.html) - Common Name: Seaweed 김, Kim, gim Gim is dried, pressed seaweed made from edible laver. Gim may be roasted and seasoned with oil and salt, roasted but unseasoned, or raw and unseasoned. Recipes Using This Ingredient Kimbap - Korean Rice and Seaweed Rolls
- [Wasabi Oil - Shirakiku Brand](https://hannaone.com/Recipe/ingredients/Wasabi-Oil.html) - Common Name: Wasabi Oil 고추 냉이 기름 - gochu naeng-i gileum Provides a quick flavorful heat that dissipates quickly without a lingering burn. Use in dressings, sandwich spreads, dips, sauces, as a finishing oil for stir fried dishes. Ingredients: Rapeseed oil, mustard oil, wasabi
- [Asian Pear](https://hannaone.com/Recipe/gloss/Asian-Pear.html) - 배 Bae, Korean Pear, Nashi Pear. A lightly sweet crisp grainy pear grown in Korea, Japan, and China. Most often given as gifts or used (in blended or mashed form) as a sauce or marinade ingredient. Also used in desserts and salads. Available in season in most Korean Markets. Source Source: Korean Food Guide in
- [Assorted Pan-fried Delicacies](https://hannaone.com/Recipe/gloss/Assorted-Pan-fried-Delicacies.html) - 모듬전 Modeumjeon A dish of assorted pan-fried delicacies such as beef, fish fillet, mushrooms and summer squash slices that have been coated in flour and egg, and pan-fried. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Assorted Raw Fish](https://hannaone.com/Recipe/gloss/Assorted-Raw-Fish.html) - Modumhoe - 모듬회 Various kinds of fresh fish sliced and served raw with soy sauce or vinegared red chili pepper paste for dipping. Generally, halibut, croaker, tuna, octopus, and sea bream are served in this dish. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Assorted Side Dishes](https://hannaone.com/Recipe/gloss/Assorted-Side-Dishes.html) - 밑반찬 - Mitbanchan Side dishes such as cucumber pickles, beans or beef braised in soy sauce are made in large batches and served over a period of time. Most Korean households have an assortment of these dishes at any given time to provide a tasty accompaniment to rice. Source Source: Source: Korean Food Guide in
- [Barley Balls in Omija Punch](https://hannaone.com/Recipe/gloss/Barley-Balls-in-Omija-Punch.html) - 보리수단 - Bori-sudan A drink made of honey water and omija (fruit of the Chinese magnolia vine) with cooked barley balls coated in starch. Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Barley Tea](https://hannaone.com/Recipe/gloss/Barley-Tea.html) - 보리차 - Boricha Roasted barley cooked in water. Served both hot and cold, this is one of the most common beverages found in Korean homes and restaurants and is often served instead of water. Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Base Soup](https://hannaone.com/Recipe/gloss/Base-Soup.html) - 부대찌개 - Budae-jjigae, G.I. Stew, Military Stew, A spicy stew of wieners, luncheon meat, macaroni and vegetables. During the Korean war and just after, foodstuffs were hard to find, and starvation was a serious concern. This dish originated from ingredients that were given to people by military members or could be scavenged from the U.S.
- [Beef Ribs](https://hannaone.com/Recipe/gloss/Beef-Ribs.html) - 불갈비 - Bulgalbi A more common name is simply Kaibi (Kalbi/Galbi/Galbee) Beef short ribs marinated in a mixture of soy sauce, green onions, garlic, black pepper, sugar and sesame oil for a few hours, then grilled. Marinated short ribs are called yangnyeom-galbi and ribs which are not marinated are called saenggalbi. There are two primary
- [Bellflower Root Namul - Doraji-namul](https://hannaone.com/Recipe/gloss/Bellflower-Root-Namul.html) - 도라지나물 A side dish of bellflower roots cooked in water, drained, then sauteed with chopped green onions, garlic, and sesame salt. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bellflower Root Salad -Doraji-saengchae](https://hannaone.com/Recipe/gloss/Bellflower-Root-Salad.html) - 도라지생채 Fresh bellflower roots shredded into small pieces, then seasoned with red chili pepper powder, vinegar, salt, and sugar. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bibimbap with Wild Vegetables](https://hannaone.com/Recipe/gloss/Bibimbap-with-Wild-Vegetables.html) - 산채비빔밥 Sanchae-bibimbap A type of bibimbap made with seasoned wild leafy greens and root vegetables gathered in the mountains. The vegetables are seasoned, put on top of the rice, and then everything is mixed together with a spicy red pepper sauce before eating Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand,
- [Boiled Dumplings](https://hannaone.com/Recipe/gloss/Boiled-Dumplings.html) - 물만두 - Mul-mandu Alternate Spellings; Mool mandu, mul mandoo Dumplings cooked in water or broth and served with soup. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Bok/bokeo](https://hannaone.com/Recipe/gloss/Bok-bokeo.html) - 복(어) - Puffer Fish Often braised, or used in soups or stews Also known as Swellfish or Globefish Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4 | hannaone
- [Bok-jiri/bokeo-jiri](https://hannaone.com/Recipe/gloss/Bok-jiri-bokeo-jiri.html) - 복(어)지리 - Puffer Fish Soup Soup of puffer fish, white radish, Chinese cabbage, minari (Korean parsley), and other vegetables in a clear broth. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bok-maeuntang/bokeo-maeuntang](https://hannaone.com/Recipe/gloss/Bok-maeuntang-bokeo-maeuntang.html) - 복(어)매운탕 - Spicy Puffer Fish Stew Stew made of puffer fish, dubu (soybean curd / tofu), soybean sprouts, minari (Korean parsley) and other vegetables, and spiced with red chili pepper paste and red chili pepper powder. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bossam-kimchi](https://hannaone.com/Recipe/gloss/Bossam-kimchi.html) - 보쌈김치 - Wrapped Kimchi A kimchi made of quartered cabbages with kimchi seasonings spread between the layers of leaves and wrapped separately in a large cabbage leaf. The fist-sized bundles are put into jars and left to season together. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Braised Dried Pollack](https://hannaone.com/Recipe/gloss/Braised-Dried-Pollack.html) - 북어조림 - Bugeo-jorim Dried pollack braised in soy sauce, green onions and garlic until the flavor is fully absorbed by the fish. Served as a side dishDried pollack braised in soy sauce, green onions and garlic until the flavor is fully absorbed by the fish. Served as a side dish. Source Source: Korean Food Guide
- [Braised Golden Carp](https://hannaone.com/Recipe/gloss/Braised-Golden-Carp.html) - 붕어찜 - Bungeojjim Carp braised in a soybean paste (doenjang) broth. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Braised Puffer Fish](https://hannaone.com/Recipe/gloss/Braised-Puffer-Fish.html) - 복(어)찜 - Bokjjim/bokeojjim Puffer fish braised in soy sauce, garnished, and salted with pickled shrimp sauce Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Buckwheat Noodles in Chilled Broth](https://hannaone.com/Recipe/gloss/Buckwheat-Noodles-in-Chilled-Broth.html) - 물냉면 - Mul-naengmyeon A soup with buckwheat noodles and various toppings served in a chilled broth. The version with a spicy sauce instead of the soup is called bibim-naengmyeon Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Buckwheat Noodles in Radish Kimchi Water - Dongchimi-naengmyeon](https://hannaone.com/Recipe/gloss/Buckwheat-Noodles-in-Radish-Kimchi-Water.html) - 동치미냉면 Buckwheat noodles served in chilled dongchimi water (a non-spicy kimchi made with white radish and lots of water) topped with sliced kimchi, a boiled egg and some meat. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bugeo muchim](https://hannaone.com/Recipe/gloss/Bugeo-muchim.html) - 북어무침 - Seasoned Dried Pollack Dried pollack shredded into thin strips and seasoned. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dwaejigogi Jeon - Fried Pork](https://hannaone.com/Recipe/Dwaejigogi-jeon.html) - A recipe for Korean Dwaejigogi Jeon (Battered and Fried Pork) 돼지고기 전
- [Pan-Fried egg plant Version 2](https://hannaone.com/Recipe/gajijeon-v2.html) - Recipe for Pan-Fried Egg Plant (가지전 Gajijeon). Version 2.
- [Pan-Fried Zucchini Version 2](https://hannaone.com/Recipe/hobakjeon-v2.html) - Recipe for Pan-Fried Zucchini 호박전 Hobakjeon Version 2.
- [Ueong Jorim  - Candied Burdock Root](https://hannaone.com/Recipe/ueong-jorim.html) - Recipe for Korean Ueong Jorim 우엉 조림 - Candied Burdock Root
- [Bulgogi and Baby Octopus Hot Pot](https://hannaone.com/Recipe/gloss/Bulgogi-and-Baby-Octopus-Hot-Pot.html) - 불낙전골 - Bullak-jeongol Marinated beef and spiced baby octopus with vegetables in a broth and cooked "hot pot" style. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bulgogi in Stone Pot](https://hannaone.com/Recipe/gloss/Bulgogi-in-Stone-Pot.html) - 불고기뚝배기 - Bulgogi-ttukbaegi Alternate Spellings; bulkogittukbaegi, bulkokittukbaegi, Bulgogittukbaegi, Bul go gi ttuk baegi, pulgogi, etc. Marinated beef cooked in a hot stone or earthenware pot with vegetables, clear noodles and broth. A variation of bulgogi, this dish has been recently developed by restaurants as a way of serving bulgogi for one. Source Source: Korean Food
- [Bulgogi Set Menu](https://hannaone.com/Recipe/gloss/Bulgogi-Set-Menu.html) - 불백정식 - Bulbaek-jeongsik A set menu of grilled marinated beef, rice, and some side dishes. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Beef Broth](https://hannaone.com/Recipe/Beef-Broth.html) - Usually made from brisket and shank, beef broth goes well with most foods. For the best flavor use only fresh or very recently frozen beef. When cooking with more than 1/2lb of beef, soak the beef in water for 1 hour to draw out the blood. When the beef is less than 1/2lb, clean off
- [Chicken Broth](https://hannaone.com/Recipe/Chicken-Broth.html) - Remove the yellow fat from the chicken, put it in cold water and boil deeply. When the meat is well-done, remove the chicken, strain the broth through cotton cloths. The meat may be shredded and served with seasoning or used for soup.
- [Chicken Ginseng Soup](https://hannaone.com/Recipe/gloss/Chicken-Ginseng-Soup.html) - 삼계탕 Samgyetang A soup made of a whole young chicken stuffed with ginseng, sticky rice, garlic, jujubes (Korean dates and chestnuts, then cooked in a clear broth. With meat, vegetables, rice and hot soup all in one dish, this soup is popular for its wholesome flavor and health benefits. Source Source: Korean Food Guide in
- [Chili Peppers](https://hannaone.com/Recipe/gloss/Chili-Peppers.html) - 고추 - Gochu The Korean red pepper or chili is usually less spicy than its Latin American cousin. Korean food uses both young green peppers as well as the ripe red ones. The red peppers are dried and ground into chili powder. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003)
- [Chilled Seaweed Soup](https://hannaone.com/Recipe/gloss/Chilled-Seaweed-Soup.html) - 미역냉국 - Miyeok-naengguk Alternate Spellings; Mi yuk mang gook, mee yook naeng guk, mi yeok naeng guk A seaweed soup served chilled. The seaweed is cooked first then mixed with soy sauce. Julienned cucumbers are added to the chilled soup. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Chilled Acorn Noodle Soup - Dotori-naengmyeon](https://hannaone.com/Recipe/gloss/Chilled-Acorn-Noodle-Soup.html) - 도토리냉면 Noodles made from acorn starch which are served in a chilled broth and garnished with seasoned vegetables Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Chinese Quince Tea](https://hannaone.com/Recipe/gloss/Chinese-Quince-Tea.html) - 모과차 Mogwacha A sweet tea made of thin slices of Chinese quince that have been preserved in honey. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Chinese Quince](https://hannaone.com/Recipe/gloss/Chinese-Quince.html) - 모과 Mogwa An East Asian fruit with a wonderful fragrance, Chinese Quince is very hard and should not be eaten fresh. This fruit is usually diced, then mixed in honey or sugar and aged slightly. This mixture can be added to hot water to make a sweet fruit tea and is also used in fruit
- [Chive Kimchi](https://hannaone.com/Recipe/gloss/Chive-Kimchi.html) - 부추김치 - Buchu-kimchi A kimchi made of chives mixed with fish sauce, red chili pepper powder, crushed garlic and some glutinous rice starch. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Chive Pancake](https://hannaone.com/Recipe/gloss/Chive-Pancake.html) - 부추전 - Buchu-jeon Pan-fried flat cakes made of chives mixed in a flour batter, often with green chili peppers and shelled clams. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Chonggak Kimchi](https://hannaone.com/Recipe/gloss/chonggak-kimchi.html) - (총각김치) The word "chonggak" literally means "bachelor". Chonggak, or Bachelor, Kimchi is a type of kimchi made from a small variety of Daikon with the green stems and small leaves still attached. This type of radish resembles an ancient "pony tail" hair style worn by Korean bachelors of that time. Source Source: Hannaone
- [Chapssalddeok - Variety Filled Rice Cake](https://hannaone.com/Recipe/ricecake-sweet1.html) - Korean recipe for Chapssalddeok - Filled Rice cake.
- [Beef Cooking Guide](https://hannaone.com/Recipe/Beef-Cooking-Guide.html) - Very Rare Rare Medium Rare Medium Well Done Very Well Done Source Source: Beef.org Web Page: www.beef.org
- [Cleaning Meat for Soups and Stews](https://hannaone.com/Recipe/Cleaning-Meat-for-Soups-and-Stews.html) - Rinse meat thoroughly in cold running water. Fill a pot or bowl with enough cold water to submerge the meat and let soak for several hours, changing water often, until blood no longer seeps from the meat. Fill a pot with enough clean water to submerge the meat, place on the stove over high heat,
- [Freezing Meat](https://hannaone.com/Recipe/Freezing-Meat.html) - Here are some guidelines for how long you can safely store beef products, but always remember - WHEN IN DOUBT - THROW IT OUT! Uncooked hamburger and stew meat can be frozen for 3-4 months. Uncooked, fresh steaks and roasts for 6-12 months. Unopened lunch meats can be frozen and stored for 1-2 months (when
- [Refreezing beef](https://hannaone.com/Recipe/Refreezing-beef.html) - Meat that is thawed at refrigerated temperatures (36°F to 40°F) can be refrozen. Refreeze defrosted meat within 1-2 days of holding at refrigerated temperatures. Do not refreeze defrosted meat that is held at room temperature for more than two hours. If the vacuum wrap has been removed, rewrap the steaks in a wrapper suitable for
- [Dubu Kimchi (Tofu w/ kimchi) Version 2](https://hannaone.com/Recipe/dubukimchi-v2.html) - Recipe for 두부김치 Dubu Kimchi (Tofu w/ kimchi) Version 2.
- [Thawing Meat](https://hannaone.com/Recipe/Thawing-Meat.html) - Do not thaw at room temperature. For best results, thaw in the refrigerator. This allows for juicier, more flavorful steaks. Remove steaks or other items from the corrugated box and place in a single layer on a tray. Always leave the wrapper on while thawing. Timetable for Defrosting Meats in the Refrigerator Meat Refrigerator (36
- [Anshim-gui](https://hannaone.com/Recipe/Anshim-Gui.html) - Recipe for Anshimgui - Korean style grilled beef tenderloin
- [Chopping nuts](https://hannaone.com/Recipe/Chopping-nuts.html) - If you need large nut pieces, simply break nuts like pecans or walnuts with your fingers. For finer pieces, use a knife or chopping bowl. Almonds may be chopped in a blender or food processor, 1/2 c. at a time for 30 seconds on high speed. Place nuts in a zip lock bag and pound
- [Roasting nuts](https://hannaone.com/Recipe/Roasting-nuts.html) - Roasting improves the flavor of nuts. To roast, place blanched or blanched nuts on a baking sheet in a preheated 300° F. oven. Bake for about 5 to 10 minutes, turning frequently to avoid scorching. Watch closely, as the nuts may be golden one minute then turn dark brown the next.
- [Storing nuts](https://hannaone.com/Recipe/Storing-nuts.html) - Store Nuts in their shells to protect from light, heat, moisture, and exposure. If already shelled, store tightly covered in cool, dark, dry place or in the freezer. Salted nuts are more prone to rancidity than unsalted, so we recommend refrigerating after opening.
- [Deep fried Sweet Rice Cookies](https://hannaone.com/Recipe/gloss/Deep-fried-Sweet-Rice-Cookies.html) - 산자 Sanja Rice cookies made of a glutinous rice flour dough cut into squares, deep-fried, and coated with puffed rice. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Deep-fried Shrimp](https://hannaone.com/Recipe/gloss/Deep-fried-Shrimp.html) - 새우튀김 Saeu-twigim Shrimp coated in a flour and egg batter, then deep-fried. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dog Soup](https://hannaone.com/Recipe/gloss/Dog-Soup.html) - 보신탕 - Bosintang Dog meat slowly simmered then seasoned in a soybean paste (doenjang) soup with garlic, ginger, green onions, and red chili pepper powder. This soup is said to be an aphrodisiac. Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Maeun Dwaejibulgogi - Spicy Grilled Pork](https://hannaone.com/Recipe/daegi-bulgogi-spicy.html) - Korean Recipe for Spicy Stir Fried Bulgogi.
- [Bo Ssam - Simple Boil](https://hannaone.com/Recipe/bossam-simple.html) - Recipe for simple boiled pork belly Bo-ssam style.
- [Preparing Basic Ingredients Beef](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Beef.html) - Rinse beef, remove tendons, and cut into desired size. Before cooking, pound the beef with a meat tenderizer or the back side of a knife to keep the beef from curling up during cooking, and to make it more tender. When cooking pressed meat, tie it up with kitchen string to make a nice shape,
- [Grilled Croaker](https://hannaone.com/Recipe/gloss/Grilled-Croaker.html) - 민어구이 - Mineo-gui Salted and grilled croaker. Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Grilled Dried Pollack](https://hannaone.com/Recipe/gloss/Grilled-Dried-Pollack.html) - 북어구이 - Bugeo-gui Dried pollack seasoned with soy sauce, or red chili pepper paste and grilled. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Grilled Pork Belly](https://hannaone.com/Recipe/gloss/Grilled-Pork-Belly.html) - 삼겹살구이 Samgyeopsal-gui Strips of pork belly (the same cut as bacon but not smoked) mixed with a spicy red chili pepper paste sauce and grilled, or grilled plain and dipped in a mixture of sesame oil and salt before eating Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Grilled Spareribs - Dwaejigalbi-gui](https://hannaone.com/Recipe/gloss/Grilled-Spareribs.html) - 돼지갈비구이 Alternate Spellings; Taeggikaibi gui, taejjikalbi gwee, daegee kalbi gui, dwaeji galbi gui Pork spareribs marinated in a soy sauce or red chili pepper paste mixture then grilled. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Grilled Red Snapper/Sea Bream - Domi-gui](https://hannaone.com/Recipe/gloss/Grilled-Red-Snapper-Sea-Bream.html) - 도미구이 Sea bream seasoned with salt then grilled slowly over a low flame and basted frequently with sesame oil. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gujeolpan - Platter of Nine Delicacies](https://hannaone.com/Recipe/gloss/Gujeolpan-Platter-of-Nine-Delicacies.html) - 구절판 One of the most popular appetizers in Korean cuisine, this dish is served in a special platter that is divided into nine sections. The middle section holds small crepes made of flour and water, and in each of the eight surrounding sections is a different filling. Recipe Source: Korean Food Guide in English (Ed.
- [Guksu-jeongol - Noodle Hot Pot](https://hannaone.com/Recipe/gloss/Guksu-jeongol.html) - 국수전골 Hot pot of meat and vegetables in broth. The noodles are added when rest of the ingredients are nearly cooked. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gungjung-jeongol - Royal Hot Pot](https://hannaone.com/Recipe/gloss/Gungjung-jeongol-Royal-Hot-Pot.html) - 궁중전골 A hot pot of seafood, fine meats and vegetables in broth cooked at the table in a brass pot that is kept warm by a small charcoal fire underneath. Traditionally served at the royal court. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Preparing Basic Ingredients Burdock root](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Burdock-root.html) - 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
- [Japanese Angelica Shoots - Dureup-namul](https://hannaone.com/Recipe/gloss/Japanese-Angelica-Shoots.html) - 두릅나물 Blanched dureup shoots mixed with green onions, crushed garlic, soy sauce, red chili pepper paste, vinegar and sesame oil. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Japanese Angelica Sprouts and Beef Patty - Dureupjeok/dureup-sanjeok](https://hannaone.com/Recipe/gloss/Japanese-Angelica-Sprouts-and-Beef-Patty.html) - 두릅(산)적 Blanched dureup shoots and beef slices mixed in a seasoned soy sauce and put on skewers. The patties are coated in flour, dipped in egg, and pan-fried. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Jellied Apricots](https://hannaone.com/Recipe/gloss/Jellied-Apricots.html) - 살구편 Salgupyeon Apricots that have been cooked in water, strained and simmered in sugar or honey. Starch is added to make a jelly. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kimchi-bokkeum - Sauteed Kimchi](https://hannaone.com/Recipe/gloss/Kimchi-bokkeum-Sauteed-Kimchi.html) - 김치볶음 Thinly sliced kimchi sauteed in oil. Chopped pork is often added and sauteed together with the kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kimchi-mandu - Kimchi Dumplings](https://hannaone.com/Recipe/gloss/Kimchi-mandu-Kimchi-Dumplings.html) - 김치만두 Dumplings made with a filling that includes kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kimchi-mari - Rice or Noodles in Chilled Kimchi Water](https://hannaone.com/Recipe/gloss/Kimchi-mari-Rice-or-Noodles-in-Chilled-Kimchi-Water.html) - 김치말이 Rice or noodles served in chilled kimchi water (the seasoned watery sauce from kimchi). This is a specialty of the Pyeongan-do region in North Korea. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kimchi-naengmyeon - Chilled Noodle Soup with Kimchi](https://hannaone.com/Recipe/gloss/Kimchi-naengmyeon-Chilled-Noodle-Soup-with-Kimchi.html) - 김치냉면 Buckwheat noodles served in a chilled broth, topped with kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kimchi-nureumjeok - Skewered, Pan-fried Kimchi](https://hannaone.com/Recipe/gloss/Kimchi-nureumjeok-Skewered-Pan-fried-Kimchi.html) - 김치누름적 Small skewers of cabbage kimchi, beef strips, and green onions sliced into similar lengths, dipped in flour and egg and pan-fried.
- [Kimchi with Frozen Pollack - Dongtae-seokbakji](https://hannaone.com/Recipe/gloss/Kimchi-with-Frozen-Pollack.html) - 동태섞박지 Alternate Spellings; Dongdae seobaggi, Dongdae sobaggi, Dongtae Sokbaggi, Dongdae seokbakji A special mixed kimchi made of Chinese cabbage, white radish, and dried pollack pieces. Often made with dried pollack soaked in water. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kimchibap - Rice Cooked with Kimchi](https://hannaone.com/Recipe/gloss/Kimchibap-Rice-Cooked-with-Kimchi.html) - 김치밥 Rice cooked with thin slices of kimchi and sometimes meat and soybean sprouts. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkwong-gui/kkwonggogi-gui - Grilled Pheasant](https://hannaone.com/Recipe/gloss/Kkwong-gui-kkwonggogi-gui.html) - 꿩(고기)구이 Thinly sliced pheasant thigh meat seasoned with soy sauce, sesame seeds, black pepper, green onions, ginger and garlic, and then grilled. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkwong-kimchi/saengchi-kimchi - Pheasant Kimchi](https://hannaone.com/Recipe/gloss/Kkwong-kimchi-saengchi-kimchi.html) - 꿩김치/생치김치 A special kimchi of cooked pheasant meat mixed with whole white radish marinated in salt water. Some versions use pickled cucumbers instead of white radish. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Korean Parsley](https://hannaone.com/Recipe/gloss/Korean-Parsley.html) - 미나리 - Minari Alternate Spellings; Menari, min ari, men aree, minaree A member of the dropwort family, this leafy green vegetable resembles parsley. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Korean Pear](https://hannaone.com/Recipe/gloss/Korean-Pear.html) - 배 Bae, Asian Pear, Nashi Pear. A lightly sweet crisp grainy pear grown in Korea, Japan, and China. Most often given as gifts or used (in blended or mashed form) as a sauce or marinade ingredient. Also used in desserts and salads. Available in season in most Korean Markets.
- [Lettuce Salad](https://hannaone.com/Recipe/gloss/Lettuce-Salad.html) - 상추겉절이 Sangchu-geotjeori A salad of lettuce leaves tossed in a seasoned soy sauce. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Loose Leaf Lettuce](https://hannaone.com/Recipe/gloss/Loose-Leaf-Lettuce.html) - 상추 Sangchu Usually refers to loose leaf lettuce types. Used in salads or as a wrap for other foods. Source Source: hannaone
- [Maltose Syrup](https://hannaone.com/Recipe/gloss/Maltose-Syrup.html) - 물엿 - Mullyeot Alternate Spellings; mool yut, mul yeot, mull yeot A syrup made of malt and rice or other cereals. This thick, sweet syrup is used in many dishes. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Marinated Beef in Stone Pot](https://hannaone.com/Recipe/gloss/Marinated-Beef-in-Stone-Pot.html) - 불고기뚝배기 - Bulgogi-ttukbaegi (Bulgogi in Stone Pot) Alternate Spellings; bulkogittukbaegi, bulkokittukbaegi, Bulgogittukbaegi, Bul go gi ttuk baegi, pulgogi, etc. Marinated beef cooked in a hot stone or earthenware pot with vegetables, clear noodles and broth. A variation of bulgogi, this dish has been recently developed by restaurants as a way of serving bulgogi for one.
- [Marinated Grilled Pork - Dwaejigogi-gui](https://hannaone.com/Recipe/gloss/Marinated-Grilled-Pork.html) - 돼지고기구이 Alternate Spellings; taegigogigui, daegigogigui, taejigogi gui, tae gi gogi gui, dwae ji go gi gui Thin slices of pork marinated in soy sauce and red chili pepper paste and grilled. Also called dwaeji-bulgogi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Mechulagi al - Quail Eggs](https://hannaone.com/Recipe/gloss/Mechulagi-al-Quail-Eggs.html) - 메추라기 알 Considered a delicacy, these small eggs are usually eaten hard-boiled or poached, or in a soy sauce broth with beef.
- [Memilmuk/memilmuk- muchim - Buckwheat Jelly](https://hannaone.com/Recipe/gloss/Memilmuk-memilmuk-muchim.html) - 메밀묵(무침) A firm jelly made of buckwheat that is sliced, topped with a seasoning sauce and shredded dried laver, and mixed with chopped kimchi.
- [Meokjangeo-gui / gomjangeo-gui - Grilled Eel](https://hannaone.com/Recipe/gloss/Meokjangeo-gui-gomjangeo-gui.html) - 먹장어구이 / 곰장어구이 Fresh sea eel grilled over an open fire and seasoned with red chili pepper paste or simply salted to taste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Meokjangeohoe / gomjangeohoe - Raw Eel](https://hannaone.com/Recipe/gloss/Meokjangeohoe-gomjangeohoe.html) - 먹장어회 / 곰장어회 Skinned fresh sea eel thinly sliced and served raw with vinegared red chili pepper paste, sliced green chili peppers, and sliced garlic on the side. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Mini Crepes](https://hannaone.com/Recipe/gloss/Mini-Crepes.html) - 밀쌈 - Milssam A dish consisting of small crepes and thinly sliced vegetables and meat. The crepes are made of a flour and egg batter that is pan-fried over low heat. The crepes are then rolled with the sliced vegetables and meat inside. Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mixed Buckwheat Noodles](https://hannaone.com/Recipe/gloss/Mixed-Buckwheat-Noodles.html) - 비빔냉면 - Bibim-naengmyeon Buckwheat noodles in a spicy sauce, chilled and topped with cold sliced meat, Korean pear, cucumbers, and other vegetables. Image Information: Author - ayustety http://www.flickr.com/photos/ayustety/12743706/ http://creativecommons.org/licenses/by-sa/2.0/deed.en
- [Mixed Mushroom Hot Pot](https://hannaone.com/Recipe/gloss/Mixed-Mushroom-Hot-Pot.html) - 버섯전골 - Beoseot-jeongol A hot pot of mushrooms including shiitake, coral, and oyster mushrooms, sliced and laid together with seasoned meat and minari (Korean parsley) Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mixed Noodles](https://hannaone.com/Recipe/gloss/Mixed-Noodles.html) - 비빔국수 - Bibim-guksu Noodles, vegetables, meat, and spicy sauce mixed together and served room temperature or chilled. Image Information: Author - http://en.wikipedia.org/wiki/User:Peterjhpark, http://en.wikipedia.org/wiki/File:Korean_noodle-Bibim_guksu-02.jpg, http://en.wikipedia.org/wiki/en:GNU_Free_Documentation_License
- [Mixed Ox Bones](https://hannaone.com/Recipe/gloss/Mixed-Ox-Bones.html) - 사골 Sagol Ox bones are used mainly to make soup stock. The chopped bones are soaked to eliminate any impurities and remaining blood, they are simmered in water for a long time to produce a milky broth. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Miyeok muchim](https://hannaone.com/Recipe/gloss/Miyeok-muchim.html) - 미역무침 - Spicy Seaweed Alternate Spellings; mi yuk mu kim, mi yeok muchim Blanched fresh seaweed seasoned with soy sauce and vinegar or vinegared red chili pepper paste. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Miyeok naengguk](https://hannaone.com/Recipe/gloss/Miyeok-naengguk.html) - 미역냉국 - Chilled Seaweed Soup Alternate Spellings; Mi yuk mang gook, mee yook naeng guk, mi yeok naeng guk A seaweed soup served chilled. The seaweed is cooked first then mixed with soy sauce. Julienned cucumbers are added to the chilled soup. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Munbae Rose Liquor](https://hannaone.com/Recipe/gloss/Munbae-Rose-Liquor.html) - 문배주 - Munbaeju A traditional liquor made of malted wheat, rice, and millet which originates in the Pyeongyang region of North Korea. It is famous for its fragrance which is said to resemble the munbae rose, hence its name. The alcohol content is around 40%. Source Source: Korean Food Guide in English - Seoul: Cookand,
- [Naengi Namul - Shepherd's purse-namul/Shepherd's purse-namul-muchim](https://hannaone.com/Recipe/gloss/Naengi-Namul.html) - 냉이나물(무침) A vegetable side dish made of naengi (shepherd's purse) parboiled and mixed with a seasoned soy sauce. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Preparing Basic Ingredients Cucumber](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Cucumber.html) - Rinse well in cold water then peel Unpeeled uses Rub the skin with salt and wash in water. Source Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food
- [Preparing Basic Ingredients Garlic](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Garlic.html) - Peel and wash. Use the whole clove, or slice, shred or mince for seasonings. For garlic juice Add 1 teaspoon water to 4 or 5 cloves in a small sturdy bowl. Crush/smash the cloves in the water and mix. Let stand 10 minutes, then squeeze through fine cotton cloth. Source Source: The beauty of Korean
- [Pan-fried Beef and Fish Skewers](https://hannaone.com/Recipe/gloss/Pan-fried-Beef-and-Fish-Skewers.html) - 사슬(어산)적 - Saseuljeok/saseul- eosanjeok Pan-fried skewers of marinated beef and fish
- [Pan-fried Cake with Azaleas - Dugyeonhwajeon](https://hannaone.com/Recipe/gloss/Pan-fried-Cake-with-Azaleas.html) - 두견화전 Small pan-fried flat rice cakes decorated with azalea flowers. Also called jindallae-hwajeon.
- [Parboiled Octopus](https://hannaone.com/Recipe/gloss/Parboiled-Octopus.html) - 문어숙회 - Muneo-sukhoe Octopus is parboiled, then sliced and served with a dipping sauce of vinegared red chili pepper paste. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Perrilla leaves](https://hannaone.com/Recipe/gloss/Perrilla-leaves.html) - 깻잎 - Kkaennip Often mis-translated as Wild Sesame Leaves, kkaennip is an important ingredient in many Korean dishes. The Korean perilla (deulkkae 들깨) plant is actually an Asian variety of the mint family, and has a flavor distinct from Japanese perilla (Shiso 紫蘇). Fresh leaves have an aroma similar to apples and mint, and are
- [Dak Jangguk - Heavy Chicken Broth](https://hannaone.com/Recipe/chicken-broth-heavy.html) - Recipe for Korean Dak Jangguk - Heavy Chicken Broth.
- [Dak Malgeun Jangguk - Clear Chicken Broth](https://hannaone.com/Recipe/chicken-broth-clear.html) - Recipe for 닭맑은장국 Dak Malgeun Jangguk - Clear Chicken Broth.
- [Pickled Pollack Roe](https://hannaone.com/Recipe/gloss/Pickled-Pollack-Roe.html) - 명란젓 Myeongnanjeot Pollack roe pickled in salt and red chili pepper powder and served as a side dish with rice. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Haemulguk (mul) Fragrant Seafood Stock](https://hannaone.com/Recipe/fragrant-seafood-stock.html) - Recipe for Fragrant Seafood Stock 해물국물.
- [Pickled Shrimp](https://hannaone.com/Recipe/gloss/Pickled-Shrimp.html) - 새우젓 Saeujeot A salty seafood sauce made of baby shrimp pickled in salt. This sauce is used to make kimchi and to season soups and other dishes with a salty flavor Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Pollack Roe](https://hannaone.com/Recipe/gloss/Pollack-Roe.html) - 명란 Myeongnan Pollack eggs. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Pollock Roe Stew](https://hannaone.com/Recipe/gloss/Pollock-Roe-Stew.html) - 명란찌개 Myeongnan-jjigae A stew with pollack, cod, or sea bream roe, spiced with red chili pepper powder, garlic, ginger and green onions. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Pork and Kimchi Stir-fry - Dwaejigogi-kimchi-bokkeum](https://hannaone.com/Recipe/gloss/Pork-and-Kimchi-Stir-fry.html) - 돼지고기김치볶음 Alternate Spellings; Taegi gogi kimchee bokkum, daegigogi kimchi bokum, dwaegigogi kimchi bokkeum Chopped pork stir-fried with thinly sliced kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Puffer Fish Soup](https://hannaone.com/Recipe/gloss/Puffer-Fish-Soup.html) - 복(어)지리 - Bok-jiri/bokeo-jiri Soup of puffer fish, white radish, Chinese cabbage, minari (Korean parsley), and other vegetables in a clear broth. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Puffer Fish](https://hannaone.com/Recipe/gloss/Puffer-Fish.html) - 복(어) - Bok/bokeo Often braised, or used in soups or stews Also known as Swellfish or Globefish Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4 | hannaone
- [Pyogo Beoseot - Shiitake Mushroom](https://hannaone.com/Recipe/gloss/Pyogo-Beoseot.html) - 표고버섯 The Shitake is a large and meaty mushroom that works well in stir-fries, soups, and side dishes, or as a meat substitute. Dried shiitakes are excellent, and many people often prefer the dried to fresh due to their more intense flavor. Commonly used in dishes such as bulgogi (marinated grilled beef), jjigae (stews), and
- [Radish and Beef Soup](https://hannaone.com/Recipe/gloss/Radish-and-Beef-Soup.html) - 뭇국 - Mutguk Alternate Spellings; mu guk, mu mal goon tang mut guk A soup made of white radish and seasoned beef. Also known as Mu-malgeuntang. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Radish Salad](https://hannaone.com/Recipe/gloss/Radish-Salad.html) - 무채무침/무생채 - Mu-saengchae A salad of julienned white radish dressed with a mixture of red chili pepper powder, vinegar, salt, and sugar. Also called muchae-muchim. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Radish Stem Kimchi](https://hannaone.com/Recipe/gloss/Radish-Stem-Kimchi.html) - 무청김치 - Mucheong-kimchi A kimchi made of the green part of radish stems and leaves. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Radish Kimchi in Water - Dongchimi](https://hannaone.com/Recipe/gloss/Radish-Kimchi-in-Water.html) - 동치미 A kimchi made of whole white radishes, green onions, garlic, ginger and salt water. The radishes are rolled in salt and put in a big jar with the other ingredients and salt water.
- [Rainbow Rice Cake](https://hannaone.com/Recipe/gloss/Rainbow-Rice-Cake.html) - 무지개떡 - Mujigaetteok Rice cake with different colored layers made of rice flour, salt, sugar, and coloring. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Raw Puffer Fish](https://hannaone.com/Recipe/gloss/Raw-Puffer-Fish.html) - 복어회 - Bokeohoe Thin slices of raw puffer fish prepared after removing the poisonous liver and roe. Raw puffer fish is served with a dipping sauce of vinegared red chili pepper paste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Raw Red Snapper/Sea Bream - Domihoe](https://hannaone.com/Recipe/gloss/Raw-Red-Snapper-Sea-Bream.html) - Alternate Spellings: Domihwe, domi hoe, domi hwe 도미회 Fresh sea bream thinly sliced and served raw. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Red Snapper/Sea Bream - Domi](https://hannaone.com/Recipe/gloss/Red-Snapper-Sea-Bream.html) - 도미 Sometimes translated as sea bream. Red Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavor which makes it versatile for many flavor components from mild to intense seasoning. Used in grill, soup, and braise recipes, or raw in some preparations. Source: Chef's Resources / hannaone Web Page:
- [Red Snapper/Sea Bream and Rice Porridge - Domijuk](https://hannaone.com/Recipe/gloss/Red-Snapper-Sea-Bream-and-Rice-Porridge.html) - 도미죽 A rice porridge with sea bream. The fish is cooked first and then deboned. The rice and fish meat is put into the fish broth and simmered until thick. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Rice Grain Powder Drink Mix](https://hannaone.com/Recipe/gloss/Rice-Grain-Powder-Drink-Mix.html) - 미숫가루 - Misutgaru A powder made from steamed rice that has been dried, toasted, and ground. It is mixed with cold water and sugar or honey to make a popular summer drink. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Rice Gruel](https://hannaone.com/Recipe/gloss/Rice-Gruel.html) - 미음 - Mieum Alternate Spellings; Mi yoom, mee oom A thin, clear gruel made of one part rice and ten parts water. This is mostly given to patients because it is easy to drink. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Rice Wine Gyeongju Style](https://hannaone.com/Recipe/gloss/Rice-Wine-Gyeongju-Style.html) - 법주 - Beopju First created by a Gyeongju family, this high quality rice wine is made from both white and glutinous rice. The alcohol content is approximately 15%. Also called gyeongju- beopju. Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Rice Wrapped in Lettuce](https://hannaone.com/Recipe/gloss/Rice-Wrapped-in-Lettuce.html) - 상추쌈 Sangchussam Spoonfuls of rice wrapped in lettuce leaves, often with other vegetables such as green onions and crown daisy and pieces of fish or meat, with a mixed sauce of soybean paste (doenjang) and red chili pepper paste Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dubujeongol (tofu hot pot), Palace Style](https://hannaone.com/Recipe/dubujeongol-royal.html) - Recipe for Dubujeongol (tofu hot pot).
- [Sauteed Dried Anchovies](https://hannaone.com/Recipe/gloss/Sauteed-Dried-Anchovies.html) - Myeolchi-bokkeum - 멸치볶음 A side dish of dried anchovies pan-fried with soy sauce or red chili pepper paste and glazed with sugar or maltose syrup. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Schisandra Chinensis Berry Tea](https://hannaone.com/Recipe/gloss/Schisandra-Chinensis-Berry-Tea.html) - 오미자차 - Omijacha A tea made of omija (the fruit of the Chinese magnolia vine). Served hot or cold with honey and garnished with pine nuts
- [Schisandra Chinensis Berry](https://hannaone.com/Recipe/gloss/Schisandra-Chinensis-Berry.html) - 오미자 Omija - (Fruit of the Chinese magnolia vine) The fruit of the Chinese magnolia vine, used in teas, wine, punches, and as a medicine. Omija literally means “five tastes” and is said to be all the flavors: sweet, salty, bitter, sour, and spicy In traditional Chinese medicine it is considered one of the 50
- [Seasoned Dried Pollack Flakes](https://hannaone.com/Recipe/gloss/Seasoned-Dried-Pollack-Flakes.html) - 북어보푸라기 - Bugeo-bopuragi Dried pollack shredded into very thin flakes and seasoned with soy sauce, sugar, oil, and sometimes red chili pepper powder for color. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Seasoned Young Ginseng](https://hannaone.com/Recipe/gloss/Seasoned-Young-Ginseng.html) - 미삼무침 - Misam muchim Thin, young ginseng roots seasoned with a spicy soy sauce or vinegared red chili pepper paste. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Seaweed and Cucumber Salad](https://hannaone.com/Recipe/gloss/Seaweed-and-Cucumber-Salad.html) - 미역초회 - Miyeok-chohoe Alternate Spellings; mi yuk cho hwe, mi yeok cho hoe, mee yook joe hwe Blanched fresh seaweed and sliced cucumbers mixed with a sweet vinegar dressing. Also called Saengmiyeok-chohoe. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Seaweed Soup](https://hannaone.com/Recipe/gloss/Seaweed-Soup.html) - 미역국 - Miyeokguk Alternate Spellings; Mi yuk guk, mi yook gook, mee yuk guk, mi yeok guk A soup made of seaweed that is soaked, drained, then cooked in a broth of beef or dried anchovies. This soup is traditionally given to mothers after childbirth. Source Source: Korean Food Guide in English - Seoul: Cookand,
- [Seaweed Wraps](https://hannaone.com/Recipe/gloss/Seaweed-Wraps.html) - 미역쌈 - Miyeokssam Alternate Spellings; mi yuk ssam, mi yeok ssam, mee yook sam Blanched fresh seaweed cut into strips which are used to wrap spoonfuls of rice and other foods. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Shaved Ice with Toppings](https://hannaone.com/Recipe/gloss/Shaved-Ice-with-Toppings.html) - 빙수 - Bingsu A refreshing summer snack made of shaved ice topped with sweet red bean, fruit, and sweetened condensed milk. In accordance with the main topping, different variations are called pat-bingsu (sweet red bean), gwail-bingsu (fruit), and so on.
- [Simmered Beef Shank](https://hannaone.com/Recipe/gloss/Simmered-Beef-Shank.html) - 사태찜 Sataejjim Beef shanks simmered for a long period with white radish, carrots, shiitake mushrooms, spices and soy sauce in a meat broth. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Sliced Marinated Beef](https://hannaone.com/Recipe/gloss/Sliced-Marinated-Beef.html) - 불고기 - Bulgogi Alternate Spellings; Pulgogi, bulkogi, bulkoki, bul go gi Literally "Fire Meat", bulgogi is thin slices of beef marinated in a mixture of soy sauce, sugar, green onions, garlic, black pepper, sesame seeds, and sesame oil and either grilled at the table or stir-fried with a variety of vegetables.
- [Preparing Basic Ingredients Ginger](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Ginger.html) - 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 hannaone
- [Royal Japchae](https://hannaone.com/Recipe/chop-che-royal.html) - Recipe for Royal Cuisine - Japjae (Chop che).
- [Soybean Puree Stew](https://hannaone.com/Recipe/gloss/Soybean-Puree-Stew.html) - 비지찌개 - Biji-jjigae A stew made of the soybean puree that is left after making dubu (soybean curd/tofu). Sliced pork and/or vegetables are added to the stew while cooking. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Tteokkaibi - Short Rib Meat Patties - Version 3](https://hannaone.com/Recipe/Tteokkaibi-Version-3.html) - Recipe for Tteokkaibi - Short Rib Meat Patties - Version 3
- [Mixed Vegetables with Rice - Bibimbap](https://hannaone.com/Recipe/temple-bibimbap.html) - Temple Bi Bim Bap.
- [Spicy Puffer Fish Stew](https://hannaone.com/Recipe/gloss/Spicy-Puffer-Fish-Stew.html) - 복(어)매운탕 - Bok-maeuntang/bokeo-maeuntang Stew made of puffer fish, dubu (soybean curd/tofu), soybean sprouts, minari (Korean parsley) and other vegetables, and spiced with red chili pepper paste and red chili pepper powder. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Spicy Frozen Pollack Stew - Dongtae-maeuntang](https://hannaone.com/Recipe/gloss/Spicy-Frozen-Pollack-Stew.html) - 동태매운탕 Alternate Spellings; Dongdae maeuntang, Dongdae mauntang, Dongtae mauntang, Dongdae mayuntang A spicy stew of pollack with white radish, dubu (soybean curd/tofu), chili peppers, and other spices. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Spicy Sliced Beef Stew - Duruchigi](https://hannaone.com/Recipe/gloss/Spicy-Sliced-Beef-Stew.html) - 두루치기 A stew made of beef, liver and tripe thinly sliced, seasoned, and cooked in broth with vegetables. A specialty of the southwestern regions of Korea. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Steamed Spicy Pollack Roe](https://hannaone.com/Recipe/gloss/Steamed-Spicy-Pollack-Roe.html) - 명란찜 Myeongnanjjim Pollack roe steamed with red chili pepper powder, green onions, garlic, sesame oil, and ground sesame seeds. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Stone Pot Bibimbap - Dolsot-bibimbap](https://hannaone.com/Recipe/gloss/Stone-Pot-Bibimbap.html) - 돌솥비빔밥 Rice cooked in a hot stone pot and topped with vegetables, seasoned and cooked ground beef, a fried egg and other ingredients. Before eating, red pepper paste or soy sauce and sesame oil are added to taste and everything is stirred with the rice.
- [Stone Pot Rice - Dolsotbap](https://hannaone.com/Recipe/gloss/Stone-Pot-Rice.html) - 돌솥밥 Rice cooked in a stone pot with chestnuts, mushrooms, and jujubes (Korean dates).
- [Korean Fusion: Bulgogi Sandwich 불고기 샌드위치](https://hannaone.com/Recipe/Bulgogi-Sandwich.html) - Recipes for Korean Fusion Dishes - Bulgogi Sandwich.
- [Preparing Basic Ingredients Green onion](https://hannaone.com/Recipe/Preparing-Basic-Ingredients-Green-onion.html) - 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 hannaone
- [Korean Fusion: Rice Paper Wraps](https://hannaone.com/Recipe/Rice-Paper-Wrap.html) - Recipes for Korean Fusion Dishes - Rice Paper Wraps. Assorted vegetables, meats, seafooods, and noodles rolled in either a rice paper or Tapioca Paper sheet.
- [Thick Rice Beer - Dongdongju](https://hannaone.com/Recipe/gloss/Thick-Rice-Beer-Dongdongju.html) - 동동주 A beer made by fermenting rice with yeast. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Korean Fusion:  Grilled Chicken Sandwich 닭 구이 샌드위치](https://hannaone.com/Recipe/Korean-Grilled-Chicken-Sandwich.html) - Recipes for Korean Fusion Dishes - Korean Grilled Chicken Sandwich. Korean grilled chicken sliced on a sandwich roll with sauteed mushrooms, bell peppers, and cheese.
- [Korean Fusion: Spicy Grilled Pork Sandwich 매운 돼지고기 샌드위치](https://hannaone.com/Recipe/Spicy-Grilled-Pork-Sandwich.html) - Recipes for Korean Fusion Dishes - Spicy Grilled Pork Sandwich. Korean Spicy pork on a bread roll.
- [Korean Fusion: Spicy Fried Pork Breakfast Wraps](https://hannaone.com/Recipe/spicy-pork-wrap.html) - Recipe for Korean Fusion Dish - Spicy Pork Breakfast Wrap. Korean spicy pork and egg scamble wrapped in a tortilla with cheese and grilled peppers.
- [Three Braised Delicacies](https://hannaone.com/Recipe/gloss/Three-Braised-Delicacies.html) - 삼합장과 Samhap-janggwa Seasoned beef, abalone, and mussels braised with carrots, onions and spices. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Beulokolli Mulkimchi - Broccoli Water Kimchi](https://hannaone.com/Recipe/broccoli_kimchi.html) - Recipe for .
- [Beulokolli Mulkimchi - Broccoli Water Kimchi](https://hannaone.com/Recipe/broccoli-kimchi.html) - Recipe for Fusion - Beulokolli Mulkimchi - Broccoli Water Kimchi
- [Korean Fusion: Dak Tako 닭 타코](https://hannaone.com/Recipe/chicken-taco.html) - Recipe for Korean Fusion - Dak Tako. A delicious chicken taco with a Korean twist.
- [Korean Fusion: Easy Korean Pork Buns](https://hannaone.com/Recipe/Easy-korean-pork-buns.html) - Korean Fusion Recipe: Easy Korean Pork Buns. Dinner rolls stuffed with Spicy pork and baked.
- [Korean Fusion: Kimchi Breadsticks](https://hannaone.com/Recipe/kimchi-bread-sticks.html) - Korean Fusion Recipes: Kimchi Bread Sticks. Breadsticks topped with kimchi and cheese, then fried.
- [Water Kimchi](https://hannaone.com/Recipe/gloss/Water-Kimchi.html) - 물김치 - Mul-kimchi A variation of kimchi in water. Both the water and the crunchy pickled vegetable in it are eaten. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [White Radish Namul](https://hannaone.com/Recipe/gloss/White-Radish-Namul.html) - 무나물 - Mu-namul Julienned white radish mixed with green onions, garlic, ginger juice and salt and left to sit at room temperature for a few hours before being refrigerated or chilled. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Wind Rice Cake](https://hannaone.com/Recipe/gloss/Wind-rice-cake.html) - 바람떡 Alternate Spellings; Baramddeok, ba ram ddeok, balam tteok Rice cake made with white rice flour, filled with red bean and folded into a half-moon shape. Also called gaepitteok (half moon rice cake) because of the shape.
- [Wrapped Kimchi](https://hannaone.com/Recipe/gloss/Wrapped-Kimchi.html) - 보쌈김치 - Bossam-kimchi A kimchi made of quartered cabbages with kimchi seasonings spread between the layers of leaves and wrapped separately in a large cabbage leaf. The fist-sized bundles are put into jars and left to season together. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Yakbap](https://hannaone.com/Recipe/gloss/yakbap-yaksik.html) - Yaksik 약식 /Yakbap 약밥 Dessert of Sweet (Glutinous) Rice, nuts, seeds and dried fruit. The traditional dish is made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts, then seasoning with honey or brown sugar, sesame oil, soy sauce, and sometimes cinnamon. Source Source: Hannaone
- [Kimchi Omelet](https://hannaone.com/Recipe/kimchi-omelet.html) - Korean Recipes, Drama and Movie Information, Glossary, and Ingredient Dictionary.
- [Korean Fusion: Kaesadilla](https://hannaone.com/Recipe/k-quesadilla.html) - Korean Fusion Recipes: Kaesadilla. Korean grilled meat, chili peppers, and cheese on a folded tortilla and pan toasted.
- [Tteok Kalbi](https://hannaone.com/Recipe/Tteok-kalbi-slider.html) - Tteok Kalbi was a dish prepared in the Joseon Royal courts for the King and upper nobility. Tteokkaibi was a way to prepare meat that was full of flavor, avoided un-seemly bone gnawing, and was easy for the King to digest. This recipe is for a traditional method to prepare this dish. Ingredients 2 pounds
- [Yeongeun - Lotus Root](https://hannaone.com/Recipe/gloss/Yeongeun-Lotus-Root.html) - 연근 A water lily, the Lotus is a versatile plant. The root, leaves, and flower can all be used in cooking. The sweet root is often candied, glazed, or braised, for use in ban chan dishes. When fresh, it can be used to give a delicate scent to rice porridge or steamed meat. Recipe for
- [Dakgogi Gui - Korean Style Chicken and Vegetables on Skewers](https://hannaone.com/Recipe/q-dakgogigui.html) - Recipe for Korean Style Chicken and Vegetable Skewers.
- [Guide to Almonds](https://hannaone.com/Guide-to-Almonds) - Almonds are the perennial nutritious food. In fact, people have been obsessed with almonds since 1400 B.C., and they are even mentioned in the bible. Later, almond trees were cultivated in modern-day Spain, Greece, Morocco, and Israel until they eventually found a home in California during the 20th century. That’s why today, almond trees are
- [Tips on What to Buy at H-Mart: America’s Asian Supermarket Chain](https://hannaone.com/tips-on-what-to-buy-at-h-mart-americas-asian-supermarket-chain.html) - If you’ve never been to H Mart, then you might be in for a treat because this is a food paradise that awaits you in several parts of the United States. For starters, H Mart is an American supermarket chain which primarily specializing in Asian groceries, delicacies, and dishes. H Mart also offers highly coveted
- [Tips on Making Galbitang in a Slow Cooker](https://hannaone.com/korean-cooking-blog/ingredients-and-index/tips-on-making-galbitang-in-a-slow-cooker.html) - Galbitang or Korean braised short ribs is a creamy but delicate Korean soup that is made from Korean radish, short ribs, and glass noodles or dangmyun. These glass noodles are usually made with sweet potato starch. Galbitang most likely originated about 800 years ago during the declining days of the Goryeo Dynasty. Because beef historically
- [Guide to the Different Types of Cabbage](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-the-different-types-of-cabbage.html) - From tiny Brussels sprouts to huge, globe-like white cabbages and geometric Romanesco, the cabbage is genuinely one of the most versatile vegetables in the world. Not only that, but they are also packed with vitamins and minerals that can help protect you from several illnesses and help you improve your body’s overall health. That’s why
- [Guide to Cherries](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-cherries.html) - Cherries are probably one of the best fresh summer produce ever. You can eat it straight out of your hand and enjoy it as a simple dessert or snack. There are several types of cherries, and some of them have black, red, yellow, and pink colors. Each of them has different tastes, and they grow
- [Guide to Chicken Eggs](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-chicken-eggs.html) - Chicken eggs are consumed in almost every part of the world, and they have several uses, from cooking to baking. Eggs have been part of every breakfast, lunch, dinners, and even desserts for most of us. But there are still some things that we yet to know about one of our favorite breakfast buddies. That's
- [Guide to Honeydew](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-honeydew.html) - Just like any other melons, honeydew melon belongs to the Cucurbit, or gourd family. This fruit sweet, scrumptious, and juicy just as long as you harvest them off their vines at the right time. However, it is quite hard to recognize a ripe honeydew compared to detecting ripeness in other types of melons, that is
- [Guide to Korean Barbecue](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-korean-barbecue.html) - Eating at a Korean barbecue restaurant is somewhat exciting with lots of great dishes to try. You get to pick your own non-marinated or marinated slices of chicken, pork, or beef. While you’re waiting for your built-in grills to get ready, you can take a bite or two from the small bowls of side dishes
- [Guide in Planting and Growing Raspberries](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-in-planting-and-growing-raspberries.html) - If you ask us, we think that every garden should have a ravishing, sweet raspberry plant in them. Plus, for the amount of space that the raspberry plant occupies, they inevitably produce a phenomenal quantity of berries. These berries can be eaten raw, frozen, and they can be used in different types of food such
- [Guide in Growing Cauliflower](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-in-growing-cauliflower.html) - Growing your own cauliflower needs a little bit of science and a little bit of luck. This is because these mild, meaty, and nutty vegetable can only grow and flourish in cold weather. An early summer heatwave can cause even the most carefully tendered spring cauliflower crop to thwart. Similar things can happen during the
- [Guide to Bananas](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-bananas.html) - Bananas have been around the earth for thousands of years and have been enjoyed by many as a healthy dish. They are a part of the Musa family, and they produce different kinds of herbaceous flowering plants. Their size, color, and firmness are distinguished based on their types or variety. Still, they often have a
- [Guide to Different Types of Strawberries](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-different-types-of-strawberries.html) - Strawberries are one of the favorite crops of several gardeners. We can’t blame them because having freshly-picked and homegrown strawberry in your backyard is still the best compared to the strawberries that are bought in the supermarket. These red, juicy, and sweet fruits might look the same, but did you know that there are actually
- [Guide to Spinach](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-spinach.html) - Spinach is a leafy green vegetable that is native to western and central Asia. The spinach’s leaves are a common edible vegetable that can be eaten fresh or after storage and preservation, such as freezing, canning, or dehydration. Probably most of us hated this vegetable while growing up. But, as we get older, we understand
- [Guide to Pineapples](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-pineapples.html) - Pineapple is a tropical fruit that is part of the Bromeliaceae family. Pineapples are reproduced from the offset that can be on their top, popularly known as their crown. It takes about five to ten months for the pineapple to develop and mature. Pineapple has been enjoyed by people all over the world for thousands
- [Guide to Different Types of Broccoli](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-different-types-of-broccoli.html) - Probably most of us used to throw tantrums when it comes to eating out vegetables when we were young. However, as we grow older, we realized how wrong we were. We realized that these vegetables are quite delicious, and there’s nothing really wrong with eating them. This goes out to all people who despised broccoli
- [Guide to Watermelons](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-watermelons.html) - Imagine that you are on a picnic and it’s a hot, sunny day. Isn’t it nice to cool off with the bright red and juicy treat? A nice slice or two of watermelons are just perfect for sunny days, as you bite into the delicious slice, the refreshing juice runs down your chin and onto
- [Guide to Korean Tea](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-korean-tea.html) - Korean tea is not the most popular tea in the world. Still, the tradition of making and consuming Korean tea goes back centuries. In fact, some research even says that the presence of Korean tea was already in the Korean Peninsula as early as the 2nd century. Nevertheless, the tradition of Korean tea floundered, flourished,
- [Guide in Planting and Growing Cantaloupes](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-in-planting-and-growing-cantaloupes.html) - Cantaloupe is a variety of melon which belongs to the muskmelon species. In the United States, the name cantaloupe generally refers to any kind of melon that has a juicy orange flesh along with netted skins. This fruit is also called Persian melons, and they are one of the perfect nuts to eat during the
- [Importance of Food to Korean Families](https://hannaone.com/korean-cooking-blog/importance-of-food-to-korean-families.html) - Every cuisine around the world is developed by the history and culture of the countries where they came from. Besides inventing delicious dishes, some cuisines have even created norms in eating that have stood the test of time. In the case of Korean cuisine, the people in Korea have formed an eating culture where you
- [Guide to Growing Asparagus](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-growing-asparagus.html) - Known for their delicious young shoots, the asparagus is one of the first crops that you can harvest during springtime. Planting and growing asparagus in your garden doesn’t just give you sustainable food; it also good for your health, too. This is because this vegetable is packed with vitamins and minerals such as calcium, iron,
- [Guide to Types of Lemons](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-types-of-lemons.html) - Lemons are part of the Rutaceae family, and they have an oval shape with a low and broad nipple. Lemons have a yellow outer rind when they are ripe, and their flesh is split into eight to ten segments, which has a light yellow color. Some lemon fruits are seedless, but most of them contain
- [Asian Store Locations - Kansas](https://hannaone.com/AsianResources/ASkansas.html) - Listing of Asian store locations - Kansas.
- [Guide to Plums](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-plums.html) - Plums are divided into two groups the Japanese plums, which are reasonably round, and the European plums, which have a more elongated shape. The latter are often labeled “fresh prunes” because they are the type of plums that are often dried and sold as prunes. On the other hand, Japanese plums can be broken into
- [Guide to Radish](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-radish.html) - Radishes are probably one of the most popular vegetables in the world, and they are known for their crunchy texture and distinctive flavor. There are different types of radishes out there, and they can be spicy or mild, big or small, oblong or round. Different kinds of radishes can also have colors ranging from pure
- [Guide to Types of Apples](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-types-of-apples.html) - What’s a better way to enjoy a dreary winter day than eating fresh-from-the-oven apple crisp or a bowl of homemade applesauce? The possibilities are endless when it comes to apple-themed dishes that you can try and make. However, with all of those varieties that are available in the market today, knowing which one to use
- [Wonderfully Weird Foods from Korea](https://hannaone.com/korean-cooking-blog/wonderfully-weird-foods-from-korea.html) - Korea is home to hundreds of dishes with different fantastic flavors and tastes. There are savory dishes like bulgogi and samgyeopsal, there are sweet ones like hotteok and songpyeon, and of course, there are the spicy ones like kimchiand nakji-bokkeum. Also, like most cuisines around the world, Korea has dozens of bizarre foods that not all people eat in
- [Guide to Cucumbers](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-cucumbers.html) - Whenever the warm summer heat comes on, cucumbers become a favorite addition to summer sandwiches and salads. But did you know that cucumbers were only once available only at the best-stocked farmer's markets? And as time pass by, different types of cucumbers started showing up at co-ops, garden patches, and grocery stores more than ever.
- [Guide to Growing Carrots](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-growing-carrots.html) - Long before carrots were considered as something to be consumed every day, they were first recognized as a medicine. Which means, carrots are really that healthy for the body. That’s why in this article, we are going to talk about the different kinds of carrots and how to grow them on your own so that
- [Guide to Types of Onions](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-types-of-onions.html) - What would our world be like onions? Onions are indispensable, and they add a baseline of sweet and earthy flavor to several cooked dishes. When they are served raw, they contribute a spicy accent. However, even if we use onions all the time, they can still be pretty confusing. There are several varieties of onions
- [Types of Kimchi](https://hannaone.com/korean-cooking-blog/types-of-kimchi.html) - Kimchi is arguably the most popular dish in Korean cuisine. Loved by many people around the world, the typical kimchi is made out of different kinds of vegetables mixed with red pepper flakes and salt, which are fermented inside a container like jars or plastic boxes. While the most popular kimchi is the spicy Napa
- [Top 10 Korean Dishes to Try](https://hannaone.com/korean-cooking-blog/top-10-korean-dishes-to-try.html) - Korean cuisine is famous for its array of savory and spicy dishes that usually made from different varieties of meat and vegetables available in Korea. Some people may be familiar with the popular ones like kimchi, but there are more tasty dishes that Korean cuisine can offer besides the famous fermented vegetable side dish. Here
- [Guide to Pho](https://hannaone.com/vietnam/guide-to-pho.html) - Pho is considered to be the staple comfort food in Vietnam. Typical ingredients found in pho are rice noodles, herbs, strips of beef or chicken meat, and broth. The dish is widely available in stalls and restaurants found in almost every street in the country. Not only is it a very popular food in Vietnam,
- [Guide to Growing Green Onions](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-growing-green-onions.html) - Green onions, or sometimes called spring onions or scallions is one of the most versatile vegetables in the world. You can use it to garnish your food or make it a part of your salad. There are a handful of ways you can consume this vegetable. And the best thing about green onions is that
- [Guide to Potatoes](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-potatoes.html) - Potatoes are probably one of the most useful vegetables in the world, you can fry, mash, and bake them. That’s why preparing a delicious potato dish is not difficult at all, you can put them in the oven, add some butter and salt, and you’re done. However, the hardest part is picking the right potato.
- [Guide to Types of Oranges](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-types-of-oranges.html) - Oranges are sun-kissed fruit that we can find in our local supermarket all year round. We almost take this fruit for granted, but they are one of the most nutritious fruits out there. This vibrant fruit has other particular relatives such as the clementine, Mandarin, and tangerines. Did you know that despite being called the
- [Guide to Different Types of Peaches](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-different-types-of-peaches.html) - Peaches came from the Prunus persica tree, which is a deciduous tree that is native to the region of Northwest China. Today, there are over 300 varieties in the United States alone, and over 2,000 types can be found all over the world. Peaches are identified into three main groups, namely clingstone, freestone, and semi-free-stone.
- [Guide to Vietnamese Spring Rolls](https://hannaone.com/vietnam/guide-to-vietnamese-spring-rolls.html) - Gỏi cuốn, commonly known as Vietnamese fresh spring roll, is a famous dish in southern Vietnam. They are considered as appetizers for much heavier dishes like the pho or the La Vong fried fish. Vietnamese springs rolls usually consist of cooked prawns, thin rice noodles called bún, and different kinds of vegetables wrapped in a
- [Guide to Weighing Food Properly](https://hannaone.com/korean-cooking-blog/pantry-equipment/guide-to-weighing-food-properly.html) - The kitchen scale is one of the most important devices to have in cooking. Not many people realize this, but measuring ingredients only using bowls, cups, and spoons are not enough to get an accurate measurement. Cooks and bakers often rely on kitchen scales to ensure that the ingredients that they use are accurately measured.
- [Guide to Different Types of Lettuce](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-different-types-of-lettuce.html) - Also called as salad greens, lettuce is often consumed raw and as a bed for other salad fixings. Whether you’re consuming them cooked or raw, different kinds of lettuce can add texture and flavor to any food. However, if you plan on cooking them, make sure that you will only do a quick saute
- [Guide to Different Kinds of Tomatoe](https://hannaone.com/korean-cooking-blog/ingredients-and-index/guide-to-different-kinds-of-tomatoe.html) - Isn’t it nice to head out to the garden and pick some fresh fruits and vegetables? It doesn’t matter what’s the size of your garden, you can always grow one delicious food quickly, that’s the tomato. It’s easy growing tomatoes because once they start bearing fruits, there’s no stopping them. Soon, you’ll have more juicy
- [What is Kimchi?](https://hannaone.com/korean-cooking-blog/what-is-kimchi.html) - A staple of Korean cuisine, the fermented vegetable dish known as Kimchi is present in almost all Korean households. Kimchi mainly serves as a side dish to other dishes such as samgyeopsal and galbi. But would you believe that Kimchi was not originally spicy? Let’s take a look at the history of kimchi and find
- [What is Bokkeum?](https://hannaone.com/korean-cooking-blog/what-is-bokkeum.html) - Korean cuisine usually consists of rice, vegetables, and spicy ingredients. One of the best to combine all of these ingredients is the Bokkeum, a name used in many Korean spicy stir-fried dishes. The name comes from the Korean word “bokkda”, which means “to fry.” The dish commonly contains green onions, carrots, green chili peppers, green
- [Nokdu Bindaetteok - Mung Bean and Kimchi Pancake](https://hannaone.com/Recipe/nokdu-bindaetteok.html) - Recipe for Korean Nokdu Bindaetteok (녹두빈대떡) - Mung Bean and Kimchi Pancake
- [Naengi Namul - Shepherd's purse-namul/Shepherd's purse-namul-muchim](https://hannaone.com/Recipe/gloss/Naengi+Namul.html) - 냉이나물(무침) A vegetable side dish made of naengi (shepherd's purse) parboiled and mixed with a seasoned soy sauce. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4 [Product_Table id=21]
- [Tteok-mandutguk - Sliced Rice Pasta Soup with Dumplings](https://hannaone.com/Recipe/gloss/Tteok-mandutguk.html) - Sliced Rice Pasta Soup with Dumplings 떡만두국 A soup of sliced ovals of rice pasta in a clear beef broth with dumplings.
- [Asian Store Locations - Iowa](https://hannaone.com/AsianResources/ASiowa.html) - Listing of Asian store locations - Iowa
- [Asian Store Locations - Indiana](https://hannaone.com/AsianResources/ASindiana.html) - Listing of Asian store locations - Indiana.
- [Asian Store Locations - Hawaii](https://hannaone.com/AsianResources/AShawaii.html) - Listing of Asian store locations - Hawaii.
- [Asian Store Locations - Florida](https://hannaone.com/AsianResources/ASflorida.html) - Listing of Asian store locations - Florida.
- [Asian Store Locations - Georgia](https://hannaone.com/AsianResources/ASgeorgia.html) - Listing of Asian store locations - Georgia.
- [Asian Store Locations - Colorado](https://hannaone.com/AsianResources/AScolorado.html) - Listing of Asian store locations - Colorado.
- [Asian Store Locations - Saskatchewan](https://hannaone.com/AsianResources/ASCaSK.html) - Listing of Asian store locations - Saskatchewan, Canada.
- [Asian Store Locations - Quebec](https://hannaone.com/AsianResources/ASCaQuebec.html) - Listing of Asian store locations - Quebec, Canada.
- [Asian Store Locations - United Kingdom](https://hannaone.com/AsianResources/ASUK.html) - Listing of Asian store locations - United Kingdom.
- [Asian Store Locations - Switzerland](https://hannaone.com/AsianResources/ASSwitzerland.html) - Listing of Asian store locations - Switzerland.
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- [Korean Store Locations - Slovakia](https://hannaone.com/AsianResources/ASSlovakia.html) - Listing of Korean and Asian store locations - Slovakia.
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- [Asian Store Locations - Queensland, Australia](https://hannaone.com/AsianResources/ASAuQueensland.html) - Listing of Asian store locations - Queensland, Australia.
- [Asian Store Locations - Southern Australia](https://hannaone.com/AsianResources/ASAuSouthernAustralia.html) - Listing of Asian store locations - Southern Australia.
- [Asian Store Locations - Victoria](https://hannaone.com/AsianResources/ASAuVictoria.html) - Listing of Asian store locations - Victoria, Australia.
- [Asian Store Locations - Western Australia](https://hannaone.com/AsianResources/ASAuWesternaustralia.html) - Listing of Asian store locations - Western Australia.
- [Asian Store Locations - Delaware](https://hannaone.com/AsianResources/ASdelaware.html) - Listing of Asian store locations - Delaware.
- [Asian Store Locations - Arizona](https://hannaone.com/AsianResources/ASarizona.html) - Listing of Asian store locations - Arizona.
- [Asian Store Locations - Arkansas](https://hannaone.com/AsianResources/ASarkansas.html) - Listing of Asian store locations - Arkansas.
- [Asian Store Locations - Alabama](https://hannaone.com/AsianResources/ASalabama.html) - Listing of Asian store locations - Alabama.
- [Asian Store Locations - West Virginnia](https://hannaone.com/AsianResources/ASwestvirginnia.html) - Listing of Asian store locations - West Virginnia.
- [Asian Store Locations - Utah](https://hannaone.com/AsianResources/ASUtah.html) - Listing of Asian store locations - Utah.
- [Asian Store Locations - Tennessee](https://hannaone.com/AsianResources/ASTennessee.html) - Listing of Asian store locations - Tennessee.
- [Asian Store Locations - South Carolina](https://hannaone.com/AsianResources/ASsouthcarolina.html) - Listing of Asian store locations - South Carolina.
- [Asian Store Locations - Rhode Island](https://hannaone.com/AsianResources/ASrhodeisland.html) - Listing of Asian store locations - Rhode Island.
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- [Just a note on Korean cooking](https://hannaone.com/Recipe/note.html) - A Note about Korean Cooking
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- [Asian Store Locations - Louisiana](https://hannaone.com/AsianResources/ASlouisiana.html) - Listing of Asian store locations - Louisiana
- [Asian Store Locations - Manitoba](https://hannaone.com/AsianResources/ASCaManitoba.html) - Listing of Asian store locations - Manitoba, Canada.
- [Asian Store Locations - Nova Scotia](https://hannaone.com/AsianResources/ASCaNS.html) - Listing of Asian store locations - Nova Scotia, Canada
- [Asian Store Locations - Ontario](https://hannaone.com/AsianResources/ASCaOnt.html) - Listing of Asian store locations - Ontario, Canada.
- [Mul Naengmyeon](https://hannaone.com/Recipe/naengmyon.html) - Recipe for Mul Naengmyeon (물냉면)
- [Stir-Fried Ginger Chicken](https://hannaone.com/Recipe/chickenginger.html) - This tasty dish can be prepared and served in about 30 minutes. Degree of Difficulty: Very easy Servings: 2 Cooking Times Preparation Time: 20 minutes Cooking Time: 8 minutes Inactive Time: 15 minutes Total Time: 28 minutes Ingredients 3/4 pound boneless skinless chicken (thigh recommended) 1 ounce ginger 2 each scallions or green onions 1
- [Shigimchi Namul (Seasoned Bunch Spinach)](https://hannaone.com/Recipe/shigimchinamul.html) - Recipe for Shigimchi Namul.
- [Kimchi - Napa Cabbage Kimchi (Baekju gimchi)](https://hannaone.com/Recipe/napakimchi.html) - Recipe for Ban Chan - Napa Cabbage Kimchi.
- [Baesook (Korean Peppercorn Pear with ginger)](https://hannaone.com/Recipe/baesook2.html) - Recipe Baesook (Korean Peppercorn Pear).
- [Yujacha](https://hannaone.com/Recipe/gloss/yujacha.html) - 유자차 Yujacha is a "tea" made from a marmalade-like syrup of yuja fruit and honey. Yuja fruit is often misinterpreted as citron, but they are two separate fruits. Yuja is believed to be a hybrid of sour mandarin and ichang papeda. It has an uneven skin and resembles a small grapefruit in appearance. Legend has
- [Stuffed Tofu Hot Pot - Dubu-jeongol](https://hannaone.com/Recipe/gloss/Stuffed-Tofu-Hot-Pot.html) - 두부전골 Two slices of pan-fried dubu (soybean curd/tofu) stuffed with seasoned minced beef and tied with minari (Korean parsley) stems or green onions and cooked in a hot pot with vegetables, meatballs, marinated beef, and broth. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Patties of Rice Pasta(cake) with Vegetables - Ttteok-kkochigui](https://hannaone.com/Recipe/gloss/Patties-of-Rice-Pasta-with-Vegetables.html) - 떡꼬치구이 A grilled pattie of rice pasta (cake) and vegetables. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Pan-fried Tofu - Dubu-buchim](https://hannaone.com/Recipe/gloss/Pan-fried-Tofu.html) - 두부부침 Dubu (soybean curd/tofu) sliced into flat pieces and pan-fried. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Pa - Leek, Scallion, Australian Shallot, or Green Onion](https://hannaone.com/Recipe/gloss/Pa.html) - 파 Pa refers to green onions, leeks, scallions. Leeks - Leeks have a subtle and delicate flavor that is milder and sweeter than that of onions. The white adds a subtle touch to various dishes without masking other flavors. Select those with crisp, brightly colored leaves and an unblemished bulb. Avoid any with withered or
- [Oyster Sauce](https://hannaone.com/Recipe/gloss/oystersauce.html) - 굴 소스 Cooking sauce from China. A traditional quality oyster sauce should be made by boiling oysters in water, reducing the opaque broth until thickened, and the liquid has caramelized to a brown color. This liquid should be the only ingredient Originally made from oysters, water and salt, much contemporary oyster sauces now contain added
- [Omija](https://hannaone.com/Recipe/gloss/Omija.html) - 오미자 - Schisandra Chinensis Berry (Fruit of the Chinese magnolia vine) The fruit of the Chinese magnolia vine, used in teas, wine, punches, and as a medicine. Omija literally means “five tastes” and is said to be all the flavors: sweet, salty, bitter, sour, and spicy In traditional Chinese medicine, it is considered one of
- [Neutari beoseot - Oyster mushrooms](https://hannaone.com/Recipe/gloss/Neutaribeoseot.html) - 느타리버섯 Sold fresh in many larger Korean markets, these mushrooms are also available in dried form. Used in soups, stews, stir-fries, and in jeon.
- [Neobiani - Grilled Sliced Beef](https://hannaone.com/Recipe/gloss/Neobiani.html) - 너비아니 Thinly sliced beef (thinner than Steak cuts, but thicker than bulgogi) marinated in a bulgogi sauce (soy sauce, sugar, garlic, green onions, and sesame oil), and then grilled. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Namul - Vegetable Side Dishes](https://hannaone.com/Recipe/gloss/Namul.html) - 나물 Side dishes of vegetables or wild leafy greens. There are two main methods of preparation: stir-frying the vegetables with spices, and blanching the vegetables and then seasoning them. The most common seasonings are soy sauce, garlic, sesame seeds, sesame oil, powdered red chili pepper, and salt. Source: Korean Food Guide in English (Ed. The
- [Naengmyeon - Chilled Buckwheat Noodle Soup](https://hannaone.com/Recipe/gloss/Naengmyeon.html) - 냉면 Buckwheat noodles served in a chilled beef broth with slices of beef, radish kimchi, sliced Korean pear, a boiled egg, and seasoned cucumber on top. Vinegar and mustard are added according to individual taste. This is a favorite summer dish. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Naengguk - Chilled Soup](https://hannaone.com/Recipe/gloss/Naengguk.html) - 냉국 Chilled soups made with eggplant, cucumber, or seaweed. Served in the summer with rice. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Mu-malgeuntang](https://hannaone.com/Recipe/gloss/Mu-malgeuntang.html) - 무맑은탕 - Radish and Beef Soup Alternate Spellings; mu guk, mu mal goon tang mut guk A soup made of white radish and seasoned beef. Also known as Mutguk. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Mul-naengmyeon](https://hannaone.com/Recipe/gloss/Mul-naengmyeon.html) - 물냉면 - Buckwheat Noodles in Chilled Broth A soup with buckwheat noodles and various toppings served in a chilled broth. The version with a spicy sauce instead of the soup is called bibim-naengmyeon.
- [Mineo](https://hannaone.com/Recipe/gloss/Mineo.html) - 민어 - Croaker “Commoners" fish that was mostly served to the nobility in the Joseon era. A type of fish that is usually fried or used in stews. Source Source: hannaone
- [Maneul - Garlic](https://hannaone.com/Recipe/gloss/Maneul.html) - 마늘 One of the most important ingredients in Korean cuisine. Researchers believe that garlic can bolster the immune system, lower blood pressure and prevent heart disease. Types of garlic include the mild green garlic, the purple-skinned Italian garlic, and Mexican garlic, and the common white-skinned or California garlic, Source Source: Korean Food Guide in English
- [Kkumi - Meat Garnish](https://hannaone.com/Recipe/gloss/Kkumi.html) - 꾸미 Minced cooked meat used to garnish soups and stews. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkakdugi - Cubed or Diced Radish Kimchi](https://hannaone.com/Recipe/gloss/Kkakdugi.html) - 깍두기 Kimchi made of diced white radish. The radish pieces are first salted and then mixed with the traditional kimchi sauce of red chili pepper powder, fish sauce, garlic, and green onions. Photo Credit: Original Image - http://www.flickr.com/photos/milkchug/156256657/ Author: http://www.flickr.com/photos/milkchug/ Recipe Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkaennip](https://hannaone.com/Recipe/gloss/Kkaennip.html) - 깻잎 - Perrilla leaves Often mistranslated as Wild Sesame Leaves, kkaennip is an important ingredient in many Korean dishes. The Korean perilla (deulkkae 들깨) plant is actually an Asian variety of the mint family and has a flavor distinct from Japanese perilla (Shiso 紫蘇). Fresh leaves have an aroma similar to apples and mint and
- [Kimchi - Pickled Fermented Vegetable](https://hannaone.com/Recipe/gloss/Kimchi.html) - 김치 Alternate Spellings: Gimchi, Kimchee, Gimchee, Kim chi, Kim chee, Gim chee, Gim chi Any of a variety of salt-pickled, seasoned, and fermented vegetables. Napa Cabbage kimchi is the most common type of kimchi and is made by soaking Chinese cabbage and white radish in salt water, then mixing it with red chili pepper powder,
- [Jeon](https://hannaone.com/Recipe/gloss/jeon.html) - 전 Jeon, buchimgae, jijimgae, or jijim refer to a variety pan cake like or battered and pan fried foods. Jeon can be served as snacks, part of a banchan array, or as Anju (drinking snack) dishes. Some types can also be served as a desert. There are many types of jeon, the specific name used
- [Instant Noodles - Ramyeon](https://hannaone.com/Recipe/gloss/Instant-Noodles.html) - 라면 Very popular instant noodle soup that can be cooked in just four or five minutes.
- [Gultang/gulguk - Oyster Soup](https://hannaone.com/Recipe/gloss/gultang.html) - 굴탕/굴국 Soup made with fresh oysters, white radish, dubu (soybean curd/tofu) and green onions and seasoned with pickled shrimp sauce. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gulbi - Dried Yellow Croaker](https://hannaone.com/Recipe/gloss/Gulbi.html) - 굴비 Yellow croaker, salted and dried. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gomyeong - Garnish](https://hannaone.com/Recipe/gloss/Gomyeong.html) - 고명 Popular Korean garnishes include thinly red chili pepper threads, julienned egg yolk, and whites (the yolks and whites are separated, beaten, and pan-fried like crepes), minced jujubes (Korean dates), chestnuts, walnuts, ground pine nuts, cooked gingko nut. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dongtae-maeuntang - Spicy Frozen Pollack Stew](https://hannaone.com/Recipe/gloss/Dongtae-maeuntang.html) - 동태매운탕 Alternate Spellings; Dongdae maeuntang, Dongdae mauntang, Dongtae mauntang, Dongdae mayuntang A spicy stew of pollack with white radish, dubu (soybean curd/tofu), chili peppers, and other spices. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dongtae-jjigae - Frozen Pollack Stew](https://hannaone.com/Recipe/gloss/Dongtae-jjigae.html) - 동태찌개 Alternate Spellings; Dongdae jjigae, Dongdae chigae, Dongtae chigae, Dongdae chige A spicy stew made of pollack and vegetables. The pollack is first cooked in a clear broth, then white radish, red chili pepper powder or red chili pepper paste, garlic, and green onions are added and cooked until thick.
- [Dongchimi-naengmyeon - Buckwheat Noodles in Radish Kimchi Water](https://hannaone.com/Recipe/gloss/Dongchimi-naengmyeon.html) - 동치미냉면 Buckwheat noodles served in chilled dongchimi water (non-spicy kimchi made with white radish and lots of water) topped with sliced kimchi, a boiled egg, and some meat. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Domijjim - Stuffed and Steamed Red Snapper/Sea Bream](https://hannaone.com/Recipe/gloss/Domijjim.html) - 도미찜 Whole sea bream stuffed with clams, dubu (soybean curd/tofu), and vegetables and then steamed. The steamed fish is garnished with colorful vegetables and sliced chestnuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Domijjim - Stuffed and Steamed Red Snapper/Sea Bream](https://hannaone.com/Recipe/gloss/Domijjim.html) - 도미찜 Whole sea bream stuffed with clams, dubu (soybean curd/tofu), and vegetables and then steamed. The steamed fish is garnished with colorful vegetables and sliced chestnuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daehajjim/Saeujjim](https://hannaone.com/Recipe/Daehajjim.html) - Recipe for Daehajjim/Saeujjim.
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- [Pachae - Seasoned Green Onions](https://hannaone.com/Recipe/pachae.html) - Recipe for Korean Pachae - Seasoned Green Onions 파채
- [Sigeumchi Namul - Seasoned Fresh Spinach](https://hannaone.com/Recipe/spinach.html) - Recipe for Korean Sigeumchi Namul - Seasoned Fresh Spinach 시금치나물
- [Ssari Beoseot Namul  - Coral Mushroom Namul](https://hannaone.com/Recipe/coralmushroom.html) - Recipe for Korean Ssari Beoseot Namul 싸리버섯나물 - Coral Mushroom Namul
- [Gyeranmalyee - Rolled Omelet](https://hannaone.com/Recipe/Gyeranmalyee.html) - Korean Recipe for Gyeranmalyee (계란 말이) - Rolled Omelet
- [Yeongeun-jeonggwa - Candied Lotus Root](https://hannaone.com/Recipe/candiedlotus.html) - Recipe for Korean Yeongeun-jeonggwa (연근정과) - Candied Lotus Root
- [Korean  Picnic, Street, and Snack Food Recipes: Yachae Twigim (Deep Fried Vegetable Snack) 야채튀김](https://hannaone.com/Recipe/twiggim.html) - Korean Recipes for picnic, school, or work snacks, and some popular street foods - Twiggim
- [Korean  Picnic, Street, and Snack Food Recipes: Bungeoppang 붕어빵](https://hannaone.com/Recipe/bungeoppang.html) - Korean Recipes for picnic, school, or work snacks, and some popular street foods - Bungeoppang
- [Korean  Picnic, Street, and Snack Food Recipes: Hoddeok 호떡](https://hannaone.com/Recipe/hoddeok.html) - Korean Recipes for picnic, school, or work snacks, and some popular street foods - Hoddeok. A Korean pancake filled with brown sugar, pine nuts, and honey.
- [Korean  Picnic, Street, and Snack Food Recipes: Kimchi and Pork Bo Ssam - Korean Pork Belly with Kimchi 보쌈/ 제육보쌈](https://hannaone.com/Recipe/bossam.html) - Korean Recipes for picnic, school, or work snacks, and some popular street foods - Bossam
- [Ddeokjjim](https://hannaone.com/Recipe/snacksDdeokjjim.html) - Recipe for Royal Cuisine - Ddeokjjim - Stuffed Rice Cake.
- [Korean Fusion: Kimchi Burgers 김치 버거](https://hannaone.com/Recipe/kburger.html) - Recipes for Korean Fusion Dishes - Kimchi Burger
- [Korean Fusion: Spicy Beef Salad 매운 쇠고기 샐러드](https://hannaone.com/Recipe/spicybeefsalad.html) - Recipes for Korean Fusion Dishes - Spicy Beef Salad. Strips of marinated steak seared over high heat, tossed with a variety of garden fresh vegetables, and drizzled with a wonderful dressing full of Asian flavors.
- [Bae](https://hannaone.com/Recipe/ingredients/Bae.html) - Common Name: Asian Pear 배 A lightly sweet crisp grainy pear grown in Korea, Japan, and China. Most often given as gifts or used (in blended or mashed form) as a sauce or marinade ingredient. Also used in desserts and salads. Available in season in most Korean Markets. Asian pears are becoming more common in
- [Nabak Kimchi (White Napa Kimchi, Water Kimchi) Version 2](https://hannaone.com/Recipe/nabakkimchi2.html) - Recipe for Nabak Kimchi.
- [Spicy Fried and Simmered Tofu](https://hannaone.com/Recipe/tofufried.html) - Korean recipe for Fried and Simmered Tofu.
- [Gamja Jorim - Glazed potatoes](https://hannaone.com/Recipe/gamjajjorim.html) - Korean recipe for Gamja Jjorim - (Glazed potatoes).
- [Sukju Namul (Seasoned Mung Bean Sprouts)](https://hannaone.com/Recipe/bcsukjunamul.html) - Recipe for Ban Chan - Sukju Namul (Seasoned Mung Bean Sprouts)
- [Daikon Radish Salad](https://hannaone.com/Recipe/daikonsalad.html) - Recipe for Ban Chan - Daikon Radish Salad.
- [Soegogi-sanjeok](https://hannaone.com/Recipe/sogogisanjeok.html) - Recipe for Soegogi-sanjeok (쇠고기산적), Korean Beef and Mushroom Skewers.
- [Basic Steamed or Baked Buns](https://hannaone.com/Recipe/steamedbunsbasic.html) - Recipe for Basic Steamed or Baked Buns.
- [Meat Stuffing for Steamed or Baked Buns](https://hannaone.com/Recipe/steamedbunmeatfilling.html) - Recipe for Meat Stuffing for Steamed or Baked Buns.
- [Sweet Red Bean Paste](https://hannaone.com/Recipe/redbeanpaste.html) - Korean recipe for Sweet Red Bean Paste.
- [Wonsobyeong (honey punch with glutinous rice balls)](https://hannaone.com/Recipe/wonsobyeong.html) - Recipe for Wonsobyeong (honey punch with sweet rice balls).
- [Baesook (Korean Peppercorn Pear)](https://hannaone.com/Recipe/baesook.html) - Recipe Baesook (Korean Peppercorn Pear).
- [Chinese Style Salted Eggs](https://hannaone.com/Recipe/saltedduckeggs.html) - Recipe for Three Day Beef Stock.
- [Dubuseon - Fancy Steamed Tofu](https://hannaone.com/Recipe/dubuseon.html) - Recipe for Dubuseon 두부선- Fancy Steamed Tofu.
- [Golden Fried Tofu](https://hannaone.com/Recipe/tofubites.html) - Recipe for Golden Tofu Cubes.
- [Grilled Meat Balls](https://hannaone.com/Recipe/meatballs.html) - Recipe for Grilled Meat Balls.
- [Gungjung Ddeokbokki (Palace Rice Cake)](https://hannaone.com/Recipe/GungjungDdeokbokki.html) - Recipe for Gungjung Ddeokbokki (Palace Rice Cake).
- [Hwayangjeok](https://hannaone.com/Recipe/Hwayangjeok.html) - 화양적 Also known as hwayangnurumi, this dish is made with blanched and pan-fried bellflower roots, beef, and mushrooms cut into same size and skewered together and was frequently served for banquets held at the palace. Servings: 5 Cooking Times Preparation Time: 1 hour and 10 minutes Cooking Time: 15 minutes Total Time: 1 hour and
- [Bulgogi](https://hannaone.com/Recipe/Bulgogi.html) - Korean Recipe for Stir Fried Bulgogi.
- [Soegogi-sogeumgui Korean Grilled Steak](https://hannaone.com/Recipe/grilledsteak.html) - Recipe for Soegogi-sogeumgui Korean Grilled Steak 쇠고기소금구이.
- [Spicy Bulgogi](https://hannaone.com/Recipe/Bulgogispicy.html) - Korean Recipe for Spicy Stir Fried Bulgogi.
- [Korean Sesame Chicken Wings](https://hannaone.com/Recipe/chickenwingssesame.html) - Korean Recipe for Korean Sesame Chicken Wings.
- [Korean Grilled Chicken](https://hannaone.com/Recipe/grilledchicken.html) - Recipe for Korean grilled Chicken.
- [Dakjjim - Braised Chicken and Vegetables](https://hannaone.com/Recipe/dakjjim.html) - Recipe for Dakjjim.
- [Braised Monk Fish, Agu Jjim](https://hannaone.com/Recipe/agujjim.html) - Recipe for Braised Monk Fish, Agu Jjim.
- [Korean Clam Stuffed Cabbage Rolls](https://hannaone.com/Recipe/clamcabbageroll.html) - Korean Clam Stuffed Cabbage Rolls
- [Deep-Fried Prawns with Mung Bean Vermicelli, Version 1](https://hannaone.com/Recipe/daehatwigim.html) - Recipe for Deep-Fried Prawns (대하튀김 daeha twigim).
- [Jangeo Gui Grilled Freshwater Eel](https://hannaone.com/Recipe/jangeogui.html) - Recipe for Jangeo Gui 장어구이 Grilled Freshwater Eel.
- [BiBim Naengmyon](https://hannaone.com/Recipe/bibimnaengmyon.html) - Recipe for Bi Bim Naengmyon
- [Spicy Pork Ribs](https://hannaone.com/Recipe/porkribs.html) - Recipe for Korean Spicy Pork Ribs.
- [Kalguksu Noodles and Broth](https://hannaone.com/Recipe/kalguksuandbroth.html) - Recipe for Kalguksu Noodles and Broth 칼국수.
- [Kongnamul Guk - Bean Sprout Soup](https://hannaone.com/Recipe/beansproutsoup.html) - Recipe for Korean bean sprout soup.
- [Oi naengguk - Cucumber Soup](https://hannaone.com/Recipe/oinaengguk.html) - Recipe for Oi naengguk (오이 냉국)- Cucumber Soup.
- [Yukgaejang Korean Spicy Beef Soup](https://hannaone.com/Recipe/yukejon.html) - Korean recipe for Yukejon.
- [Yukejon - Korean Spicy Beef Soup (Quick Version)](https://hannaone.com/Recipe/yukejonquick.html) - Recipe for Soups & Stocks - Yukejon (Korean Spicy Beef Soup).
- [Daktoritang (닭도리탕)](https://hannaone.com/Recipe/dakdoritang.html) - Dak doritang
- [Galbitang](https://hannaone.com/Recipe/Galbitang.html) - 갈비탕 Galbitang/Kalbi tang Beef Rib Soup Beef ribs in a very flavorful broth. Galbitang is a variety of guk (Korean watery soups) made with beef ribs, daikon radish, and onion as the primary ingredients, and chopped green onion as garnish. Other ingredients can include egg whites, whole egg, whole garlic cloves, pine nuts, sesame oil,
- [Gamjatang - Pork Neckbone and Potato Soup](https://hannaone.com/Recipe/gamjatang.html) - Recipe for Gamjatang - Pork Neckbone and Potato Soup 감자탕.
- [Ox Tail Soup (Gori gomtang)](https://hannaone.com/Recipe/oxtailsoup.html) - Recipe for Gori Gomtang, Korean Ox Tail Soup.
- [White Prawn and Mussel Soup (Saeu Honghap Tang)](https://hannaone.com/Recipe/saeuhonghaptang.html) - Recipe for White Prawn and Mussel Soup (Saeu Honghap Tang).
- [Sam Gye Tang (Korean Chicken and Ginseng Soup](https://hannaone.com/Recipe/samgyetang.html) - Korean recipe for Sam Gye Tang (Chicken & Ginseng Soup).
- [Watercress and Enoki Soup](https://hannaone.com/Recipe/WatercressEnokiSoup.html) - Recipe for Watercress & Enoki Soup.
- [Kimchi Jjiggae (Kimchi Stew) Version 1](https://hannaone.com/Recipe/kimchisoup.html) - Recipe for Kimchi Soup (Kimchi jjigae).
- [Kimchi jjigae (Stewed kimchi)](https://hannaone.com/Recipe/kimchijjigae.html) - Recipe for Kimchi jjigae (Stewed kimchi), Version 2.
- [Sundubu Jjigae (Soft Tofu Soup) Version 2](https://hannaone.com/Recipe/soontubu2.html) - Recipe for Sundubu Jjigae (Soft Tofu Soup) Version 2
- [Beoseot Jeongol - Mixed Mushroom Hot Pot](https://hannaone.com/Recipe/mushroomhotpot.html) - Recipe for Beoseot Jeongol - Mixed Mushroom Hot Pot
- [Mul Naengmyeon](https://hannaone.com/Recipe/naengmyeon.html) - Recipe for Mul Naengmyeon (물냉면).
- [Basic Beef or Pork Soup Stock](https://hannaone.com/Recipe/beefsoupstock.html) - Recipe for Korean Beef or Pork Stock.
- [Three Day Beef Stock (Deep Beef Stock)](https://hannaone.com/Recipe/deepbeefstock.html) - Recipe for Three Day Beef Stock.
- [Gungjung Ddeokbokki (Palace Rice Cake)](https://hannaone.com/Recipe/GungjungDdeokbokki.html) - Recipe for Gungjung Ddeokbokki (Palace Rice Cake).
- [Seollung Tang - A Royal Soup](https://hannaone.com/Recipe/seollungtang.html) - Korean recipe for Seollung Tang - A Royal Soup.
- [Tteokkaibi - Short Rib Meat Patties - Traditional](https://hannaone.com/Recipe/tteok-kaibi.html) - 떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibi Tteokkaibi was a way to prepare meat that was full of flavor, and easy for the King to digest. This recipe is for a traditional method to prepare this dish. 3 to 4 servings Ingredients
- [Tteokkaibi - Short Rib Meat Patties - Version 2](https://hannaone.com/Recipe/tteok-kaibi-2.html) - Recipe for Tteokkaibi - Short Rib Meat Patties - Version 2
- [Yuk Hoe (Seasoned Raw Beef)](https://hannaone.com/Recipe/YukHoe.html) - Korean recipe for Royal Cuisine Yuk Hoe (Seasoned Raw Beef).
- [Korean Fusion](https://hannaone.com/Recipe/fusion.html) - Recipes for Korean Fusion Dishes
- [Ribbon Meat Skewers](https://hannaone.com/Recipe/ribbonmeat.html) - Recipe for Korean Meat on a Stick.
- [Korean Style Brocoli Salad](https://hannaone.com/Recipe/brocoli.html) - Recipe for Korean Fusion Brocoli Salad.
- [Basic Spicy Marinade](https://hannaone.com/Recipe/spicymarinade.html) - Recipe for Korean Basic Spicy Marinade.
- [Bokkum Gochujang](https://hannaone.com/Recipe/Ssamjangbeef.html) - Recipe for Sauces, Condiments, & Marinades - Bokkum Gochujang 볶음 고추장 (Beef and Red Pepper Sauce).
- [Basic Meat Marinade](https://hannaone.com/Recipe/marinade.html) - Korean recipe for Korean Meat Marinade
- [Gochujang](https://hannaone.com/Recipe/gochujang2.html) - Recipe for gochujang
- [Kkaesogeum (sesame salt)](https://hannaone.com/Recipe/kkaesoogeum.html) - Recipe for 깨소금 - Kkaesogeum (sesame salt).
- [Teriyaki Sauce](https://hannaone.com/Recipe/teriyakisauce.html) - Recipe for Teriyaki Sauce.
- [Oksusu cha - Corn Tea](https://hannaone.com/Recipe/corntea.html) - Recipe for corn tea 옥수수차.
- [Ginseng Tea - Insam Cha](https://hannaone.com/Recipe/insamcha.html) - Drink and Beverage - Insam Cha (Ginseng Tea)
- [Soy Milk](https://hannaone.com/Recipe/soymilk.html) - Recipe for Soy Milk.
- [Makgeolli - Thick Rice Wine - Modern](https://hannaone.com/Recipe/Makgeolli.html) - Recipe for Makgeolli - Thick Rice Wine.
- [Soju and Makgeolli - Traditional](https://hannaone.com/Recipe/makgeollisoju.html) - Recipe for .
- [About Ssam](https://hannaone.com/Recipe/Ssam.html) - Ssam refers to a type of Korean meal in which any food (usually meat) is wrapped in some type of edible covering (usually a leafy vegetable). The most common type of ssam is pork wrapped in leaf lettuce or Korean cabbage and served with a spicy condiment called ssamjang, as well as a variety of
- [Basic Pantry Ingredients](https://hannaone.com/Recipe/BasicIngredients.html) - Basic Korean pantry items.
- [Cheongjang](https://hannaone.com/Recipe/Cheongjang.html) - 청장 Vinegar soy sauce Vinegar soy sauce is a dip for fried dishes. Mix 1 tablespoon soy sauce, 1 tablespoon vinegar, 1/4 teaspoon corn syrup, and 1 tablespoon water thoroughly. Let stand at least 15 minutes before use to allow flavors to blend.
- [Chogochujang](https://hannaone.com/Recipe/Chogochujang.html) - 초고추장 Vinegar Red Pepper Paste Vinegar red pepper paste is a seasoning mainly for raw fish Mix 2 tablespoon red pepper paste, 1 tablespoon vinegar and ½ teaspoon of sugar thoroughly. Let mixture stand at least 1/2 hour before use to allow flavors to blend.
- [Gyeojajeub](https://hannaone.com/Recipe/Gyeojajeub.html) - 겨자즙 Mustard sauce Mustard sauce can be used as a seasoning for vegetables and fermented salads. Mix 1 part mustard powder to 2 parts warm water (about 40º℃/104ºF). Let it stand for about 1 hour at room temperature to begin fermenting, or in a warm steaming pot for 10 minutes. Fermented mustard is spicier than
- [Deglazing](https://hannaone.com/Recipe/Deglazing.html) - Deglazing is method of capturing the flavor of the juices and particles left in the pan after the food has been removed. When you have finished sautéing or roasting, instead of taking your pan to the sink to scrape it clean, just pour off any excess oil or fat. The juices and the food particles
- [Shocking](https://hannaone.com/Recipe/Shocking.html) - Shocking is the process of plunging a cooking food into ice water to stop the cooking process. This technique produces crisp and perfectly cooked vegetables or pasta. When blanching a vegetable or boiling pasta. Have ready an ice water bath, remove the food from the boiling water and plunge into ice water. This technique produces
- [Monkfish](https://hannaone.com/Recipe/ingredients/agwi.html) - 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.
- [Arrowroot flour](https://hannaone.com/Recipe/ingredients/arrowrootflour.html) - 칡가루, chikgaru This is a starch similar in appearance and qualities as cornstarch. Advantages over cornstarch: -More neutral flavor, so it's a good thickener for delicately flavored sauces. -Works at a lower temperature. -Tolerates acidic ingredients and prolonged cooking better. -Can be frozen and thawed with good results. Arrowroot starch is not a good thickener
- [Asparagus, raw](https://hannaone.com/Recipe/ingredients/Asparagus.html) - Common Name: Asparagus 아스파라거스 Look for firm, fresh, spears with closed, compact tips and uniform diameter, so that all spears will cook in the same amount of time. Larger diameter spears are more tender. Although most people prefer asparagus cooked in some way, it is perfectly safe to eat asparagus raw. Just rinse it well
- [Buchu, raw](https://hannaone.com/Recipe/ingredients/Buchu-raw.html) - Common Name: Korean Chives, buchu 부추 Also known as garlic chives. Unlike regular chives, these have flat leaves and a distinct garlicky flavor. Buchu are used in many types of Kimchi, some ban chan dishes, in soups, stews, braises, and stir fries. When buying select uniform green bunches with little or no blemishing. Storage: Trim/remove
- [Cabbage, Napa, raw](https://hannaone.com/Recipe/ingredients/CabbageNaparaw.html) - Common Name: Chinese cabbage 배추 Baechu Celery cabbage resembles a Romaine lettuce. The leaves are crisp and delicate with a faint cabbage taste. Baechu is best known for it's use in Kimchi, but is also used in soups, stir fries, or parboiled/lightly steamed and used as wraps for meats and rice. Recipes Using This Ingredient
- [Chrysanthemum leaves, raw](https://hannaone.com/Recipe/ingredients/Chrysanthemumleavesraw.html) - 쑥갓 - ssukgat Common names: chop-suey-green, crown daisy, garland chrysanthemum, Japanese-green A leafy, aromatic herb. In Korea, Chrysanthemum leaves are steamed or par-boiled and used as greens in ban chan dishes, or in soups, stews, or "hotpots" The plant is delicate and easy to overcook and so is added at the end of most preparations.
- [Mollusks, clam, mixed species, cooked, moist heat](https://hannaone.com/Recipe/ingredients/clamcooked.html) - Common Name: Clam, daehap 대합 Recipes Using This Ingredient Ban Chan - Haemul Pajeon (Korean Seafood Pancake) Recipes - Clam Stuffed Cabbage Rolls Soups & Stocks - Suntubu jjigae (Soft Tofu Soup) Version 1 Soups & Stocks - Sundubu Jjigae (Soft Tofu Soup) Version 2 Soups & Stocks - Kkotgetang (Korean Flower Crab Soup)
- [Cucumber, peeled, raw](https://hannaone.com/Recipe/ingredients/Cucumberpeeledraw.html) - Common Name: Cucumber, oi 오이 Cucumbers are gourd fruits native to southern India. Other edible members of this family include squash, melons and pumpkins. The wild ancestor of the edible cucumber has never been identified. The best guess is C. hardwickii, a native of the Himalayas, small and bitter, with many small spines. Cucumbers have
- [Cucumber, with peel, raw](https://hannaone.com/Recipe/ingredients/Cucumberwithpeelraw.html) - Common Name: Cucumber, oi 오이 Cucumbers are gourd fruits native to southern India. Other edible members of this family include squash, melons and pumpkins. The wild ancestor of the edible cucumber has never been identified. The best guess is C. hardwickii, a native of the Himalayas, small and bitter, with many small spines. Cucumbers have
- [Noodle, Daeng Myeon](https://hannaone.com/Recipe/ingredients/DaengMyeon.html) - 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 uses soak in
- [Dandelion greens, raw](https://hannaone.com/Recipe/ingredients/Dandeliongreensraw.html) - 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 OR arugula OR
- [Dotori](https://hannaone.com/Recipe/ingredients/Domi.html) - 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.
- [Fiddlehead ferns, raw](https://hannaone.com/Recipe/ingredients/Fiddleheadfernsraw.html) - 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 Bi Bim Bap
- [Fish Sauce, Thai](https://hannaone.com/Recipe/ingredients/FishSauceThai.html) - 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 Prawn and Mussel
- [Onions, green, spring or scallions (includes tops and bulb), raw](https://hannaone.com/Recipe/ingredients/greenonionraw.html) - Common Name: Scallions, pa, green onion 파 Recipes Using This Ingredient Ban Chan - Pajeon (Korean Green Onion Pancake) Ban Chan - Haemul Pajeon (Korean Seafood Pancake) Ban Chan - Kimchi Buchim (Kimchi Pancake) Royal Cuisine - Yuk Hoe (Seasoned Raw Beef) Soups & Stocks - Yukejon (Korean Spicy Beef Soup) Soups & Stocks -
- [Kim - gim (Roasted Laver)](https://hannaone.com/Recipe/ingredients/kim-gim.html) - Common Name: Seaweed 김, Kim, gim Gim is dried, pressed seaweed made from edible laver. Gim may be roasted and seasoned with oil and salt, roasted but unseasoned, or raw and unseasoned. Recipes Using This Ingredient Kimbap - Korean Rice and Seaweed Rolls
- [Kkaennip](https://hannaone.com/Recipe/ingredients/Kkaennip.html) - Common Name: Korean Mint, Shiso, Korean Sesame, Wild Sesame Leaves 깻잎 Often mistranslated as Wild Sesame Leaves, kkaennip is an important ingredient in many Korean dishes. Fresh leaves have an aroma similar to apples and mint, and are used in salads, as wraps for rice and meat, some varieties of Kimchi, and in some soups
- [Kkotge, raw](https://hannaone.com/Recipe/ingredients/Kkotge-raw.html) - Common Name: Blue crab, Flower Crab 꽃게, Kkotge Portunus pelagicus, also known as the flower crab, blue crab, blue swimmer crab, blue manna crab or sand crab, is a large crab found in the intertidal estuaries of the Indian and Pacific Oceans and the Middle-Eastern coast of the Mediterranean Sea. The name "flower crab" is
- [Kochujang](https://hannaone.com/Recipe/ingredients/Kochujang.html) - Common Name: Kochujang, Gochujang 고추장 This spicy red pepper paste is one of the main seasoning ingredients in Korean cooking. Recipes Using This Ingredient Recipes - Bi Bim Guksu (Mixed Vegetable Noodles) Bi Bim Bap - Korean Mixed Rice Dish Recipes - Haejangguk - 해장국 (Korean "hangover" Soup. Meal - Samgyeopssal Gui (Meal) Sauces, Condiments,
- [Lettuce, looseleaf, raw](https://hannaone.com/Recipe/ingredients/Lettucelooseleafraw.html) - Common Name: Lettuce, sangchu 상추 Recipes Using This Ingredient Recipes - Bi Bim Guksu (Mixed Vegetable Noodles) Ban Chan - Sangchu Geotjeori (Baby Lettuce Salad 상추겉절이) Recipes - Bi Bim Naengmyon Fusion - Spicy Beef Salad
- [Lettuce, red leaf, raw](https://hannaone.com/Recipe/ingredients/Lettuceredleafraw.html) - Common Name: Red leaf lettuce, loose leaf lettuce, red leaf lettuce, sangchu 상추 Recipes Using This Ingredient Meal - Bulgogi Sangjju Ssam (bulgogi in loose leaf lettuce rolls) Meal - Samgyeopssal Gui (Meal) Recipes - BoSsam (Pork Belly with Kimchi) Recipes - Spicy Bulgogi Recipes - Kai Bi (Korean style beef short ribs) Recipes -
- [Monkfish](https://hannaone.com/Recipe/ingredients/monkfish.html) - 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.
- [Bean sprouts, mung beans, mature seeds, raw](https://hannaone.com/Recipe/ingredients/mungbeansprouts.html) - 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 - Gungjung Ddeokbokki (Palace
- [Odaeng](https://hannaone.com/Recipe/ingredients/Odaeng.html) - Common Name: Fish Cake, odaeng, eomuk 오댕 / 어묵 Korean fishcake is made from ground fish and wheat flour formed into rectangular sheets (or other shapes), and then baked. Fishcake is usually served as a stir fried side dish or used in soups or stir fries. Recipes Using This Ingredient Snack/Appetizer/Dessert - Deokbokki (Tteokbokki) -
- [Pat](https://hannaone.com/Recipe/ingredients/pat.html) - Common Name: adzuki bean, red bean, pat 팥 A small reddish-brown bush bean grown in China, Japan, and Korea, the Adzuki is eaten fresh or dried, or ground into flour and used to make cakes. The adzuki bean has a thick skin and requires long soaking/cooking times. Recipes Using This Ingredient Snack/Appetizer/Dessert - Hoddeokwaja Snack/Appetiser/Dessert
- [Perilla](https://hannaone.com/Recipe/ingredients/Perilla.html) - Common Name: Korean Mint, Shiso, Korean Sesame, kkaennip 깻잎 Often mistranslated as Wild Sesame Leaves, kkaennip is an important ingredient in many Korean dishes. Fresh leaves have an aroma similar to apples and mint, and are used in salads, as wraps for rice and meat, some varieties of Kimchi, and in some soups and stews.
- [Samgyeopsal](https://hannaone.com/Recipe/ingredients/Samgyeopsal.html) - Common Name: Pork Belly, side pork, fresh bacon 삼겹살 The same cut as bacon but not cured or smoked. A very popular pork cut that may be seasoned and grilled, boiled, or fried. Often served as samgyeopsal-gui - Strips of pork belly mixed with a spicy red chili pepper paste sauce and grilled, or grilled
- [Radishes, Young Summer](https://hannaone.com/Recipe/ingredients/yeolmu.html) - Common Name: Young Summer Radish, Yeolmu yeolmu - young summer radish 열무 A smaller variety of the Korean radish with a sharp but somewhat sweet taste, young summer radish is often used to make a variety of whole plant (leaves and root) kimchi. Korean radish is used raw in a variety of dishes, most notably
- [Yeotgiereumgaru](https://hannaone.com/Recipe/ingredients/Yeotgiereumgaru.html) - Common Name: Barley malt flour 엿기름 가루 Barley Malt Flour (Powder) Barley Malt powder is grain that has been allowed to ferment, then dried and ground. This ingredient can be fine or coarse (flaked) ground Used in many applications including shikhye and red pepper paste.
- [Acorn - Dotori](https://hannaone.com/Recipe/gloss/Acorn.html) - 도토리 Harvested acorns must be properly leached of tannins prior to consumption. Harvested acorns are opened and the nuts inside ground into a fine paste. The paste is then stirred into vats of water then sieved to separate the fiber from the starch. The resulting flour or starch is then used to make noodles or
- [azuki bean](https://hannaone.com/Recipe/gloss/adzuki.html) - Adzuki 팥 (pat) Small and red with a sweet flavor and soft texture, azuki, or adzuki, beans are used widely in Chinese, Japanese, and Korean cooking. They can accompany savory steamed rice dishes, or they can be boiled, mashed and sweetened for use as red bean paste(recipe), which is used in desserts ranging from puddings
- [Agwi - Monkfish/Angler Fish](https://hannaone.com/Recipe/gloss/Agwi.html) - Alternate Spellings: agui, agwee, 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.
- [Agwijjim](https://hannaone.com/Recipe/gloss/agwijjim.html) - Agwijjim (아귀찜) or Agujjim (아구찜) Steamed agwi (angler fish/monkfish) dish smothered with a spicy sauce. Traditional Korean ingredients for this dish include gochugaru (Korean hot red chili powder), minced garlic, chopped spring onions, mideodeok (Warty sea squirt), kongnamul (bean sprouts) and minari (dropwort).
- [Anju - Dishes for Drinks](https://hannaone.com/Recipe/gloss/Anju.html) - 안주 Side dishes that accompany alchoholic beverages. Almost any Korean dish may be served as anju Some of these side dishes can also be ordered as an appetizer or a main dish. These side dishes are different from the banchan side dishes served with a regular Korean meal. Some examples of anju are: fried chicken,
- [Bae](https://hannaone.com/Recipe/gloss/bae.html) - 배 Korean Pear, Asian Pear, Nashi Pear. A lightly sweet crisp grainy pear grown in Korea, Japan, and China. Most often given as gifts or used (in blended or mashed form) as a sauce or marinade ingredient. Also used in desserts and salads. Available in season in most Korean Markets. Source Source: Korean Food Guide
- [Baechu](https://hannaone.com/Recipe/gloss/baechu.html) - Napa Cabbage. 배추 (dà bái cài, bae cai, bok choy, 大白菜, 大白菜, 黃芽白) Most popular use is in making Baechu Kimchi. Also used raw or steamed for wraps, in soups, salads, dumplings, and stir fry. Available in Asian Markets and most fresh produce sections in non Asian groceries. Source: hannaone's Ingredient Guide
- [Baechu-geotjeori - Spicy Chinese Cabbage Salad Kimchi](https://hannaone.com/Recipe/gloss/Baechugeotjeori.html) - 배추겉절이 Alternate Spellings; baekju-geotjeori, baeju-geotjury, baekju geotjeori, baeju geotjury, Baechu geotjeori A salad made of Chinese cabbage leaves that are separated and salted, then tossed in a dressing of red chili pepper powder, green onions, garlic, soy sauce, sesame oil and some sugar. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003)
- [Baechu-kimchi - Napa Cabbage Kimchi](https://hannaone.com/Recipe/gloss/Baechukimchi.html) - 배추김치 Alternate Spellings; baechu gimchi, bay chu kimchi, bae chu kimchi, baechu kimchee The most basic type of kimchi, made of whole Napa cabbages. The cabbages are cut in half and then salted or soaked in salt water. After the leaves have lost some of their water, a mixture of julienned white radish, garlic, red
- [Baechukkoritguk - Napa Cabbage Root Soup](https://hannaone.com/Recipe/gloss/Baechukkoritguk.html) - 배추꼬리국 Alternate Spellings; Baechugoriguk, baechu gori gook, baekjugoritguk A soup made of Napa cabbage roots in a soybean paste (doenjang) broth with either beef or dried anchovies Source: Korean Food Guide in English (The Korea Foundation Seoul: Cookand, 2003) ISBN: 89-89782-10-4
- [Baechukkoritguk - Napa Cabbage Root Soup](https://hannaone.com/Recipe/gloss/Baechukkoritguk.html) - 배추꼬리국 Alternate Spellings; Baechugoriguk, baechu gori gook, baekjugoritguk A soup made of Napa cabbage roots in a soybean paste (doenjang) broth with either beef or dried anchovies Source: Korean Food Guide in English (The Korea Foundation Seoul: Cookand, 2003) ISBN: 89-89782-10-4
- [Baechu-sokdaetguk - Napa Cabbage Heart Soup](https://hannaone.com/Recipe/gloss/Baechusokdaetguk.html) - 배추속대국 Alternate Spellings; Baechu sokdaetguk, Baechu sokdaet guk, Baekju-sokdaeguk, Baekju-sokdaegook, Baekju sokdaeguk, Baekju sokdae guk, Baekju sokdae gook A soup made of the Napa cabbage hearts in soybean paste (doenjang) broth with sliced beef and red chili pepper paste. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Baechu-sokdaetguk - Napa Cabbage Heart Soup](https://hannaone.com/Recipe/gloss/Baechusokdaetguk.html) - 배추속대국 Alternate Spellings; Baechu sokdaetguk, Baechu sokdaet guk, Baekju-sokdaeguk, Baekju-sokdaegook, Baekju sokdaeguk, Baekju sokdae guk, Baekju sokdae gook A soup made of the Napa cabbage hearts in soybean paste (doenjang) broth with sliced beef and red chili pepper paste. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Baek-kimchi 백김치- White Napa Cabbage Kimchi](https://hannaone.com/Recipe/gloss/Baekkimchi.html) - 백김치 Alternate Spellings; Baekkimchi, baekgimchi, baek gimchi, baek kimchee, baek kimchi A version of cabbage kimchi with very small amounts of red chili pepper powder used only for seasoning the julienned radishes in the sauce. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Baekseolgi - Steamed White Rice Cake](https://hannaone.com/Recipe/gloss/Baekseolgi.html) - 백설기 Alternate Spellings; Baek seolgi A white rice cake is cooked in a large steamer. This cake has a relatively coarse texture and is chewy and sweet. It is traditionally shared with friends and neighbors at the feast celebrating the hundredth day after a baby's birth. Source: Korean Food Guide in English (Ed. The Korea
- [Baendaengijeot - Pickled Large-eyed Herring](https://hannaone.com/Recipe/gloss/Baendaengijeot.html) - 밴댕이젓 Alternate Spellings; Baendaengi jeot, Baendaengi-jeot, Baen daengi jeot Sauce made of large-eyed herring that have been heavily salted and pickled to make a thick, dark fish sauce that will keep for a long time. Can be served as a side dish. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN:
- [Baengeopo - Dried Whitebait](https://hannaone.com/Recipe/gloss/Baengeopo.html) - 뱅어포 Alternate Spellings; Paengeopo Dried young whitebait are pressed into sheets, seasoned with red chili pepper paste, and grilled. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bam - Chestnut(s)](https://hannaone.com/Recipe/gloss/Bam.html) - 밤 Alternate Spellings; pam The chestnut is used in diverse ways in Korean cuisine. Chestnuts are peeled and eaten raw as a companion for alcoholic drinks and put into cold dishes and even kimchi. They are also added to rice and braised beef rib dishes, are an important ingredient in certain soups, medicinal foods, snacks,
- [Bamcho - Candied Chestnuts](https://hannaone.com/Recipe/gloss/Bamcho.html) - 밤초 Alternate Spellings; pamjo, pamcho, bamjo Peeled chestnuts simmered in water with sugar or honey until candied Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bam-danja - Sweet Rice Balls Coated with Chestnuts](https://hannaone.com/Recipe/gloss/Bamdanja.html) - 밤단자 Alternate Spellings; pamtanja, bamdanja, pam-danja Small rice cake balls made of glutinous rice. The balls are dipped in honey and rolled in ground chestnuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bam-danja - Sweet Rice Balls Coated with Chestnuts](https://hannaone.com/Recipe/gloss/Bamdanja.html) - 밤단자 Alternate Spellings; pamtanja, bamdanja, pam-danja Small rice cake balls made of glutinous rice. The balls are dipped in honey and rolled in ground chestnuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Ban chan](https://hannaone.com/Recipe/gloss/Banchan.html) - 반찬 Side Dishes An assortment of meat, seafood, and vegetable dishes served with Korean meals. Ban chan is made up of namul (seasoned vegetable dishes), kimchi (fermented vegetables), jorim (simmered foods), jjim (steamed foods), and jeon (pan fried foods in batter). Source: noelj103.sg-host.com - Korean Food Dictionary Web Page: noelj103.sg-host.com/Recipe/index.html
- [Bap - Cooked Rice](https://hannaone.com/Recipe/gloss/Bap.html) - 밥 Alternate Spellings; Bop, Pap Rice that has been washed, brought to a boil and simmered until cooked. In Korean, the expression "eating rice" means to have a meal. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Beef and Rice Cake Patty - Tteok-sanjeok](https://hannaone.com/Recipe/gloss/Beef-and-Rice-Cake-Patty.html) - 떡산적 Patties of beef and rice cake seasoned and then grilled. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Beef Soup and Rice - Tttaro-gukbap](https://hannaone.com/Recipe/gloss/Beef-Soup-and-Rice.html) - 따로국밥 A popular dish in Korean restaurants consisting of beef and clotted blood soup served with rice. Ttaro-gukbap literally means soup and rice separately and originates in a rice soup once sold by street vendors. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Beopju](https://hannaone.com/Recipe/gloss/Beopju.html) - 법주 - Rice Wine (Gyeongju Style) First created by a Gyeongju family, this high quality rice wine is made from both white and glutinous rice. The alcohol content is approximately 15%. Also called gyeongju- beopju. Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Beoseot - Mushroom](https://hannaone.com/Recipe/gloss/Beoseot.html) - 버섯 Alternate Spellings; Beo seot The most commonly used mushrooms in Korean cuisine are the fragrant pine (songi) mushrooms, oyster (neutari) mushrooms, wood ear (mogi) mushrooms (very dark and thin, used mostly in Chinese and Korean cuisine), enoki (paengi) mushrooms, coral (ssari) mushrooms, and shiitake (pyogo) mushrooms. Recipes: Snack/Appetizer/Dessert - Beoseotjeon (Korean Stuffed Mushrooms) Ban
- [Beoseot-bokkeum - Stir-fried Mushroom](https://hannaone.com/Recipe/gloss/Beoseotbokkeum.html) - 버섯볶음 Alternate Spellings; Beoseotbokkeum, beoseot bokkum, beoseot bokkeum A stir-fry of mushrooms, onions and beef with seasoned soy sauce. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Beoseotguk - Mushroom Soup](https://hannaone.com/Recipe/gloss/Beoseotguk.html) - 버섯국 Alternate Spellings; Beoseot guk, beoseotgook, beoseot gook A clear soup made of mushrooms, beef and dubu (soybean curd / tofu) in broth. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Beoseot-jeongol](https://hannaone.com/Recipe/gloss/Beoseot-jeongol.html) - 버섯전골 - Mixed Mushroom Hot Pot A hot pot of mushrooms including shiitake, coral, and oyster mushrooms, sliced and laid together with seasoned meat and minari (Korean parsley) Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Bibim-guksu](https://hannaone.com/Recipe/gloss/Bibim-guksu.html) - 비빔국수 - Mixed Noodles Noodles, vegetables, meat, and spicy sauce mixed together and served room temperature or chilled. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bibim-naengmyeon](https://hannaone.com/Recipe/gloss/Bibim-naengmyeon.html) - 비빔냉면 - Mixed Buckwheat Noodles Buckwheat noodles in a spicy sauce, chilled, and topped with cold sliced meat, Korean pear, cucumbers, and other vegetables. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Biji-jjigae](https://hannaone.com/Recipe/gloss/Biji-jjigae.html) - 비지찌개 - Soybean Puree Stew A stew made of the soybean puree that is left after making dubu (soybean curd / tofu). Sliced pork and / or vegetables are added to the stew while cooking. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bindaetteok](https://hannaone.com/Recipe/gloss/Bindaetteok.html) - 빈대떡 - Mung Bean Pancake A pancake made of mung bean flour and a little glutinous rice flour with pork, sliced kimchi, green bean sprouts, green onions and garlic added to the batter, pan fried, and served as a snack or appetizer. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003)
- [Bingsu](https://hannaone.com/Recipe/gloss/Bingsu.html) - 빙수 - Shaved Ice with Toppings A refreshing summer snack made of shaved ice topped with sweet red bean, fruit, and sweetened condensed milk. In accordance with the main topping, different variations are called patbingsu (팥빙수) (sweet red bean), gwail-bingsu (fruit), and so on. Source Source: Korean Food Guide in English (Ed. The Korea Foundation,
- [Bokeohoe](https://hannaone.com/Recipe/gloss/Bokeohoe.html) - 복어회 - Raw Puffer Fish Thin slices of raw puffer fish prepared after removing the poisonous liver and roe. Raw puffer fish is served with a dipping sauce of vinegared red chili pepper paste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bokkeum - Stir Fry](https://hannaone.com/Recipe/gloss/Bokkeum.html) - 볶 음 Bokkeum is a generic term that refers to Korean dishes made by stir-frying ingredients in a sauce. According to Korean dictionaries, the verb form of bokkeum, "bokkda" (볶다) means "cooking dried ingredients over heat." However, bokkeum not only refers to dishes made by stir-frying ingredients to a dry state, but also indicates dishes
- [Bokkeumbap](https://hannaone.com/Recipe/gloss/Bokkeumbap.html) - 볶음밥 - Fried Rice Alternate Spellings; Bokkum bap, bokoom bop, bok keum bap, bokkum pap Cooked rice pan-fried with chopped meat and vegetables. Any meat or vegetable can be used for fried rice. Kimchi bokkeumbap is one of the more popular versions - Pork, kimchi, and either soy bean or mung bean sprouts are mixed
- [Boricha](https://hannaone.com/Recipe/gloss/Boricha.html) - 보리차 - Barley Tea Roasted barley cooked in water. Served both hot and cold, this is one of the most common beverages found in Korean homes and restaurants and is often served instead of water. Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Bossam](https://hannaone.com/Recipe/gloss/Bossam.html) - 보쌈 Pork and kimchi wrapped in steamed cabbage leaves. Also called jeyuk-bossam or kimchi-bossam. Bossam is a great way to enjoy kimchi and pork belly. The bite sized wraps make an excellent appetizer, banchan like dish, or drinking snack (anju). A variation is to wrap pork belly slices in fresh made kimchi. Source Source: Korean
- [Braised Spareribs - Dwaejigalbijjim](https://hannaone.com/Recipe/gloss/Braised_Spareribs.html) - 돼지갈비찜 Alternate Spellings; Taeggikaibijim, taejjikalbijjim, daegee kalbi jjim, dwaeji galbi jjim Pork spareribs seasoned and braised in a little broth with chili peppers, chestnuts, carrots and jujubes (Korean dates). Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Braised Pan-fried Tofu - Dubu-jorim](https://hannaone.com/Recipe/gloss/Braised-Pan-fried-Tofu.html) - 두부조림 A dish of pan-fried slices of dubu (soybean curd / tofu) covered with soy sauce and braised until the sauce is absorbed by the dubu. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Brown Sugar Pancake - Hoddeok](https://hannaone.com/Recipe/gloss/Brown-Sugar-Pancake.html) - 호떡 A pan fried cake usually containing brown sugar and crushed pine nuts or walnuts as a filling. Very popular in Korea as a street snack, and gaining popularity in other countries as a breakfast cake. Source: Hannaone
- [Buchu](https://hannaone.com/Recipe/gloss/Buchu.html) - 부추 - Garlic Chive The chives used in Korea are flatter than Western chives and have a garlicky flavor. Buchu are used in many types of Kimchi, some ban chan dishes, in soups, stews, braises, and stir fries. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Buchu-jeon](https://hannaone.com/Recipe/gloss/Buchu-jeon.html) - 부추전 - Chive Pancake Pan-fried flat cakes made of chives mixed in a flour batter, often with green chili peppers and shelled clams. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Buchu-kimchi](https://hannaone.com/Recipe/gloss/Buchu-kimchi.html) - 부추김치 - Chive Kimchi A kimchi made of chives mixed with fish sauce, red chili pepper powder, crushed garlic and some glutinous rice starch. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Buckwheat - Memil](https://hannaone.com/Recipe/gloss/Buckwheat.html) - 메밀 Buckwheat seeds are ground into a fine flour which is used to make noodles or a firm buckwheat jelly. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Buckwheat Jelly - Memilmuk/memilmuk- muchim](https://hannaone.com/Recipe/gloss/Buckwheat-Jelly.html) - 메밀묵(무침) A firm jelly made of buckwheat that is sliced, topped with a seasoning sauce and shredded dried laver, and mixed with chopped kimchi. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Buckwheat Noodles with Vegetables - Makguksu](https://hannaone.com/Recipe/gloss/Buckwheat-Noodles-with-Vegetables.html) - 막국수 Buckwheat noodles in either a chilled clear broth or mixed with chopped vegetables and a spicy red chili pepper paste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Budae-jjigae](https://hannaone.com/Recipe/gloss/Budae-jjigae.html) - 부대찌개 - G.I. Stew, Military Stew, Base Soup A spicy stew of wieners, luncheon meat, macaroni and vegetables. During the Korean war and just after, foodstuffs were hard to find, and starvation was a serious concern. This dish originated from ingredients that were given to people by military members or could be scavenged from the
- [Bugak](https://hannaone.com/Recipe/gloss/Bugak.html) - 부각 - Deep-fried Vegetables Coated with Starch Seaweed or vegetables coated with glutinous rice starch, dried, and deep-fried. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bugeo](https://hannaone.com/Recipe/gloss/Bugeo.html) - 북어 - Dried Pollack Dried pollack is used as an ingredient in a variety of soups and side dishes. There are many grades but fish caught and dried in the winter is considered the best. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bugeo-bopuragi](https://hannaone.com/Recipe/gloss/Bugeo-bopuragi.html) - 북어보푸라기 - Seasoned Dried Pollack Flakes Dried pollack shredded into very thin flakes and seasoned with soy sauce, sugar, oil, and sometimes red chili pepper powder for color. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bugeo-gui](https://hannaone.com/Recipe/gloss/Bugeo-gui.html) - 북어구이 - Grilled Dried Pollack Dried pollack seasoned with soy sauce, or red chili pepper paste and grilled. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bugeojjim](https://hannaone.com/Recipe/gloss/Bugeojjim.html) - 북어찜 - Simmered Dried Pollack Seasoned dried pollack simmered over low heat in a small amount of water. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bugeo-jorim](https://hannaone.com/Recipe/gloss/Bugeo-jorim.html) - 북어조림 - Braised Dried Pollack Dried pollack braised in soy sauce, green onions and garlic until the flavor is fully absorbed by the fish. Served as a side dishDried pollack braised in soy sauce, green onions and garlic until the flavor is fully absorbed by the fish. Served as a side dish. Source Source: Korean
- [Bugeo-kkeopjilguk](https://hannaone.com/Recipe/gloss/Bugeo-kkeopjilguk.html) - 북어껍질국 - Dried Pollack and Meat Pattie Soup A soup with patties made of minced beef, dubu (soybean curd / tofu), and mung bean sprouts that are placed under a slice of dried pollack. The patties and pollack are dipped in batter, pan-fried together, and added to a clear broth. Also called eogeultang. Source Source:
- [Bugeotguk](https://hannaone.com/Recipe/gloss/Bugeotguk.html) - 북엇국 - Dried Pollack Soup A soup made of dried pollack shredded by hand in a clear broth with garlic, green onions and a beaten egg added just before serving. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bulbaek-jeongsik](https://hannaone.com/Recipe/gloss/Bulbaek-jeongsik.html) - 불백정식 - Bulgogi Set Menu A set menu of grilled marinated beef, rice, and some side dishes. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bulgalbi](https://hannaone.com/Recipe/gloss/Bulgalbi.html) - 불갈비 - Beef Ribs Beef short ribs marinated in a mixture of soy sauce, green onions, garlic, black pepper, sugar and sesame oil for a few hours, then grilled. Marinated short ribs are called yangnyeom-galbi and ribs which are not marinated are called saenggalbi. Source Source: Korean Food Guide in English (Ed. The Korea Foundation,
- [Bulgogi](https://hannaone.com/Recipe/gloss/Bulgogi.html) - 불고기 - Sliced Marinated Beef (Korean Barbecue) Alternate Spellings; Pulgogi, bulkogi, bulkoki, bul go gi Literally "Fire Meat", bulgogi is thin slices of beef marinated in a mixture of soy sauce, sugar, green onions, garlic, black pepper, sesame seeds, and sesame oil and either grilled at the table, or stir fried with a variety of
- [Bulgogi-ttukbaegi](https://hannaone.com/Recipe/gloss/Bulgogi-ttukbaegi.html) - 불고기뚝배기 - Bulgogi in Stone Pot Alternate Spellings; bulkogittukbaegi, bulkokittukbaegi, Bulgogittukbaegi, Bul go gi ttuk baegi, pulgogi, etc. Marinated beef cooked in a hot stone or earthenware pot with vegetables, clear noodles and broth. A variation of bulgogi, this dish has been recently developed by restaurants as a way of serving bulgogi for one. Source
- [Bullak-jeongol](https://hannaone.com/Recipe/gloss/Bullak-jeongol.html) - 불낙전골 - Bulgogi and Baby Octopus Hot Pot Marinated beef and spiced baby octopus with vegetables in a broth and cooked "hot pot" style . Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Bungeojjim](https://hannaone.com/Recipe/gloss/Bungeojjim.html) - 붕어찜 - Braised Golden Carp Carp braised in a soybean paste (doenjang) broth. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Butterbur Stem Namul - Meowi-namul](https://hannaone.com/Recipe/gloss/Butterbur-Stem-Namul.html) - 머위나물 Blanched stems of the butterbur (sweet colt’s foot) sauteed and seasoned. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Candied Chestnuts - Bamcho](https://hannaone.com/Recipe/gloss/Candied-Chestnuts.html) - 밤초 Alternate Spellings; pamjo, pamcho, bamjo Peeled chestnuts simmered in water with sugar or honey until candied Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Candied Fruits or Roots - Jeonggwa](https://hannaone.com/Recipe/gloss/Candied-Fruits-or-Roots.html) - 정과 Jeonggwa is a traditional Korean treat prepared by braising dried fruits or edible plant roots in honey or syrup. The sweet treat, which was developed as early as during the Joseon era, was usually braised with honey because sugar was very rare. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003)
- [chestnut 밤 (bam)](https://hannaone.com/Recipe/gloss/chestnut.html) - 밤 (bam) Chestnuts come from the nut-bearing Castanea tree, which is rare in the United States due to a blight in the early 20th Century. They are now cultivated in Europe and are imported fresh from September through February. Chestnuts are unrelated to horse chestnuts (which are inedible and dangerous to eat) and water chestnuts
- [Chive](https://hannaone.com/Recipe/gloss/Chive.html) - 부추 - Buchu There are two kinds of chives: Korean and Chinese. Chinese chives are wider and mostly used in Chinese dishes. The chives used in Korea are flatter than Western chives and have a stronger flavor. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Clear Beef Soup - Malgeunjangguk](https://hannaone.com/Recipe/gloss/Clear-Beef-Soup.html) - 맑은장국 A clear broth made of beef and Korean radish. This is the soup base for many noodle dishes but can also refer to a simple soup of beef and radish. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Cooked Rice - Bap](https://hannaone.com/Recipe/gloss/Cooked-Rice.html) - 밥 Alternate Spellings; Bop, Pap Rice that has been washed, brought to a boil and simmered until cooked. In Korean, the expression "eating rice" means to have a meal. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Croaker](https://hannaone.com/Recipe/gloss/Croaker.html) - 민어 - Mineo Mineo translates as “commoners" fish, but it was considered a premium fish that was served to the King and high nobility in the Joseon era. A type of fish that is usually fried or used in stews, Mineo has a lighter "fishy" flavor, and tastes best when caught during the month of
- [Daechu - Jujube(s)](https://hannaone.com/Recipe/gloss/Daechu.html) - 대추 Jujubes are also known as Korean dates. They can be eaten fresh and green off the tree but more often are dried and used in desserts as a garnish, or steeped in traditional herb teas to counter the bitter taste of the medicine. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand,
- [Daechucha - Jujube Tea](https://hannaone.com/Recipe/gloss/Daechucha.html) - 대추차 A traditional tea made of jujubes (Korean dates), sweetened with honey and garnished with pine nuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daechucho - Chestnut-filled Jujube](https://hannaone.com/Recipe/gloss/Daechucho.html) - 대추초 Jujubes (Korean dates) stuffed with chestnuts and simmered in sugar or honey water until glazed, then sprinkled with cinnamon and ground pine nuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daechu-danja - Jujube Sweet Rice Balls](https://hannaone.com/Recipe/gloss/Daechu-danja.html) - Daechu danja 대추단자 Small rice ball cakes made of glutinous rice flour and minced jujube (Korean dates), then coated with ground pine nuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daechujuk - Jujube and Rice Porridge](https://hannaone.com/Recipe/gloss/Daechujuk.html) - 대추죽 A porridge made of rice and jujubes (Korean dates). The jujubes are cooked in water for a long time and then mashed. Rice is added to the water with the mashed jujube and simmered until thick. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daechu-saenggangcha - Jujube and Ginger Tea](https://hannaone.com/Recipe/gloss/Daechu-saenggangcha.html) - 대추생강차 A tea made of simmering ginger and jujubes (Korean dates) and then adding honey. This tea is taken as a cold remedy. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daegu-seokbakji - Kimchi with Cod](https://hannaone.com/Recipe/gloss/Daegu-seokbakji.html) - Daegu seokbakji 대구섞박지 Sliced cod fillet in a Chinese cabbage and white radish kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daegutang - Cod Soup](https://hannaone.com/Recipe/gloss/Daegutang.html) - 대구탕 A thick, spicy soup made of cod, beef, and vegetables such as white radish, thin green onions, and minari (Korean parsley) in a broth with some red chili pepper paste and soybean paste (doenjang). Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daeha - King Prawns](https://hannaone.com/Recipe/gloss/Daeha.html) - 대하 giant tiger prawn, jumbo tiger prawn, black tiger prawn. Raw prawns should smell of the sea with no hint of ammonia. Cooked, shelled prawns should look plump and succulent. Before storing fresh, uncooked prawns, rinse them under cold, running water and drain thoroughly. Tightly cover and refrigerate for up to 2 days. Cooked prawns
- [Daehajjim - Steamed Stuffed King Prawns](https://hannaone.com/Recipe/gloss/Daehajjim.html) - 대하찜 King prawns stuffed with seasoned minced beef, steamed, and topped with mushrooms, julienned egg garnish, and red chili pepper threads. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daehap - Clam](https://hannaone.com/Recipe/gloss/Daehap.html) - 대합 Clams are sold live in the shell, fresh or frozen shucked, and canned. When buying hard-shell clams in the shell, make sure the shells are tightly closed. If a shell is slightly open, tap it lightly. If it doesn't snap shut, the clam is dead and should be discarded. To test a soft-shell clam,
- [Daehap-gui - Grilled Clams](https://hannaone.com/Recipe/gloss/Daehap-gui.html) - 대합구이 Big clams grilled in the shell. The clams can also be chopped and mixed with minced beef, dubu (soybean curd / tofu) and seasonings, put back in the shell and then grilled. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daehapguk/daehap-byeltang - Clam Soup](https://hannaone.com/Recipe/gloss/Daehapguk.html) - 대합국/대합별탕 A clear soup with clams. Sometimes the clams are taken from their shells, mixed with beef and seasonings, and put back in their shells before being cooked and put in the soup. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Cooked Rice - Bap](https://hannaone.com/Recipe/gloss/Cooked-Rice.html) - 밥 Alternate Spellings; Bop, Pap Rice that has been washed, brought to a boil and simmered until cooked. In Korean, the expression "eating rice" means to have a meal. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Croaker](https://hannaone.com/Recipe/gloss/Croaker.html) - 민어 - Mineo Mineo translates as “commoners" fish, but it was considered a premium fish that was served to the King and high nobility in the Joseon era. A type of fish that is usually fried or used in stews, Mineo has a lighter "fishy" flavor, and tastes best when caught during the month of
- [Daechu - Jujube(s)](https://hannaone.com/Recipe/gloss/Daechu.html) - 대추 Jujubes are also known as Korean dates. They can be eaten fresh and green off the tree but more often are dried and used in desserts as a garnish, or steeped in traditional herb teas to counter the bitter taste of the medicine. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand,
- [Daechucha - Jujube Tea](https://hannaone.com/Recipe/gloss/Daechucha.html) - 대추차 A traditional tea made of jujubes (Korean dates), sweetened with honey and garnished with pine nuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daechucho - Chestnut-filled Jujube](https://hannaone.com/Recipe/gloss/Daechucho.html) - 대추초 Jujubes (Korean dates) stuffed with chestnuts and simmered in sugar or honey water until glazed, then sprinkled with cinnamon and ground pine nuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daechujuk - Jujube and Rice Porridge](https://hannaone.com/Recipe/gloss/Daechujuk.html) - 대추죽 A porridge made of rice and jujubes (Korean dates). The jujubes are cooked in water for a long time and then mashed. Rice is added to the water with the mashed jujube and simmered until thick. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daechu-saenggangcha - Jujube and Ginger Tea](https://hannaone.com/Recipe/gloss/Daechu-saenggangcha.html) - 대추생강차 A tea made of simmering ginger and jujubes (Korean dates) and then adding honey. This tea is taken as a cold remedy. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daegu-seokbakji - Kimchi with Cod](https://hannaone.com/Recipe/gloss/Daegu-seokbakji.html) - Daegu seokbakji 대구섞박지 Sliced cod fillet in a Chinese cabbage and white radish kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daegutang - Cod Soup](https://hannaone.com/Recipe/gloss/Daegutang.html) - 대구탕 A thick, spicy soup made of cod, beef, and vegetables such as white radish, thin green onions, and minari (Korean parsley) in a broth with some red chili pepper paste and soybean paste (doenjang). Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daeha - King Prawns](https://hannaone.com/Recipe/gloss/Daeha.html) - 대하 giant tiger prawn, jumbo tiger prawn, black tiger prawn. Raw prawns should smell of the sea with no hint of ammonia. Cooked, shelled prawns should look plump and succulent. Before storing fresh, uncooked prawns, rinse them under cold, running water and drain thoroughly. Tightly cover and refrigerate for up to 2 days. Cooked prawns
- [Daehajjim - Steamed Stuffed King Prawns](https://hannaone.com/Recipe/gloss/Daehajjim.html) - 대하찜 King prawns stuffed with seasoned minced beef, steamed, and topped with mushrooms, julienned egg garnish, and red chili pepper threads. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daehap - Clam](https://hannaone.com/Recipe/gloss/Daehap.html) - 대합 Clams are sold live in the shell, fresh or frozen shucked, and canned. When buying hard-shell clams in the shell, make sure the shells are tightly closed. If a shell is slightly open, tap it lightly. If it doesn't snap shut, the clam is dead and should be discarded. To test a soft-shell clam,
- [Daehap-gui - Grilled Clams](https://hannaone.com/Recipe/gloss/Daehap-gui.html) - 대합구이 Big clams grilled in the shell. The clams can also be chopped and mixed with minced beef, dubu (soybean curd / tofu) and seasonings, put back in the shell and then grilled. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daehapguk/daehap-byeltang - Clam Soup](https://hannaone.com/Recipe/gloss/Daehapguk.html) - 대합국/대합별탕 A clear soup with clams. Sometimes the clams are taken from their shells, mixed with beef and seasonings, and put back in their shells before being cooked and put in the soup. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daehapjjim - Steamed Stuffed Clams](https://hannaone.com/Recipe/gloss/Daehapjjim.html) - 대합찜 Clam shells stuffed with chopped clams, minced beef, shiitake mushrooms, and egg, and then steamed. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dak-bokkeum - Stir-fried Chicken](https://hannaone.com/Recipe/gloss/Dak-bokkeum.html) - 닭볶음 A stir-fry dish of chicken with chopped green chili peppers, green onions, and seasonings. Variations include a twice cooked version which is first grilled, then stir fried. This dish may be spicy or not, depending on personal preference. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dak-gomtang - Chicken Soup](https://hannaone.com/Recipe/gloss/Dak-gomtang.html) - 닭곰탕 A soup of chicken simmered for a long period, then seasoned with salt, black pepper, garlic and green onions. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dalgyal-buchim - Pan-fried Eggs](https://hannaone.com/Recipe/gloss/Dalgyal-buchim.html) - 달걀부침 Beaten eggs mixed with finely chopped carrots, green onions, and other ingredients and pan-fried until the top just begins to set, then rolled and cooked until done. This is a Korean style rolled omelet. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dalgyaljjim - Steamed Eggs](https://hannaone.com/Recipe/gloss/Dalgyaljjim.html) - 달걀찜 A side dish made of beaten eggs with a little water, steamed in a bowl. Pickled shrimp sauce, chopped green onion, and other ingredients may be added. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dallae - Wild Scallion](https://hannaone.com/Recipe/gloss/Dallae.html) - 달래 A long, thin spring herb with a flavor similar to green onions. It is eaten mixed with various spices as a side dish, in soybean paste (doenjang) stew, or as a seasoning for sauces. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dambukjang-jjigae - Extra Strong Soybean Paste Stew](https://hannaone.com/Recipe/gloss/Dambukjang-jjigae.html) - 담북장찌개 A stew made with a thick soybean paste called cheonggukjang (similar to Japanese natto) with dubu (soybean curd / tofu), fully fermented kimchi, and pork. This paste is thicker and has a stronger smell than the regular soybean paste (doenjang). Also called cheonggukjang-jjigae. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand,
- [Damchae-juk - Rice Porridge with Mussels](https://hannaone.com/Recipe/gloss/Damchae-juk.html) - 담채죽 A rice porridge with mussels and ground beef. A popular dish for the elderly and for babies starting on solid foods. Also called honghapjuk. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Danja - Coated Sweet Rice Cake](https://hannaone.com/Recipe/gloss/Danja.html) - 단자 Rice ball cakes made from a mixture of glutinous rice flour, ground dried mushrooms, minced dried jujubes (Korean dates), and chopped gingko nuts. The cakes are coated with minced dried mushrooms, jujubes, or chestnuts. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Daseulgitguk - Small Freshwater Snail Soup](https://hannaone.com/Recipe/gloss/Daseulgitguk.html) - 다슬기국 Alternate spellings; Taseulgitguk, daseulkitguk, daseul git guk, daseulgitgook A soup made of soybean paste (doenjang) broth, red chili pepper paste, vegetables, and small freshwater snails. Also called olgaengitguk. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dasima - Kelp](https://hannaone.com/Recipe/gloss/Dasima.html) - 다시마 Boiled and served cold with red chili pepper paste to make a vegetable for ssam, cooked to make a soup broth, or deep-fried as a side dish or snack. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dasimassam/Naldasimassam - Kelp Wraps](https://hannaone.com/Recipe/gloss/Dasimassam.html) - (날)다시마쌈 Slices of fresh kelp used as a wrap for rice and other foods, dipped in pickled anchovy sauce before eating. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Doenjang (Dwen jang) - Fermented soy bean paste.](https://hannaone.com/Recipe/gloss/doenjang.html) - 된장 Alternate Spellings; dwenjang, denjang A paste made from fermented soybeans. Used in soups, sauces, and marinades. Japanese Miso may be substituted in some recipes. Available in most Korean Markets and many Asian markets. Image Credit: wikipedia Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Dolsot-bibimbap - Stone Pot Bibimbap](https://hannaone.com/Recipe/gloss/Dolsot-bibimbap.html) - 돌솥비빔밥 Rice cooked in a hot stone pot and topped with vegetables, seasoned and cooked ground beef, a fried egg and other ingredients. Before eating, red pepper paste or soy sauce and sesame oil are added to taste and everything is stirred with the rice.
- [Domi - Red Snapper/Sea Bream](https://hannaone.com/Recipe/gloss/Domi.html) - 도미 Sometimes translated as sea bream. Red Snapper is a lean, moist fish with a firm texture and a distinctive sweet, nutty flavor which makes it versatile for many flavor components from mild to intense seasoning. Used in grill, soup, and braise recipes, or raw in some preparations. Source: Chef's Resources / hannaone Web Page:
- [Domihoe - Raw Red Snapper/Sea Bream](https://hannaone.com/Recipe/gloss/Domihoe.html) - Alternate Spellings: Domihwe, domi hoe, domi hwe 도미회 Fresh sea bream thinly sliced and served raw. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dongtae-seokbakji - Kimchi with Frozen Pollack](https://hannaone.com/Recipe/gloss/Dongtae-seokbakji.html) - 동태섞박지 Alternate Spellings; Dongdae seobaggi, Dongdae sobaggi, Dongtae Sokbaggi, Dongdae seokbakji A special mixed kimchi made of Chinese cabbage, white radish, and dried pollack pieces. Often made with dried pollack soaked in water. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Doraji-jeonggwa - Candied Bellflower Roots](https://hannaone.com/Recipe/gloss/Doraji-jeonggwa.html) - 도라지정과 Whole bellflower roots (doraji) peeled and simmered in a mixture of water, honey, and sugar until candied. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Doraji-namul - Bellflower Root Namul](https://hannaone.com/Recipe/gloss/Doraji-namul.html) - 도라지나물 A side dish of bellflower roots cooked in water, drained, then sauteed with chopped green onions, garlic, and sesame salt. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Doraji-saengchae - Bellflower Root Salad](https://hannaone.com/Recipe/gloss/Doraji-saengchae.html) - 도라지생채 Fresh bellflower roots shredded into small pieces, then seasoned with red chili pepper powder, vinegar, salt, and sugar. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Dotori - Acorn](https://hannaone.com/Recipe/gloss/Dotori.html) - 도토리 Harvested acorns must be properly leached of tannins prior to consumption. Harvested acorns are opened and the nuts inside ground into a fine paste. The paste is then stirred into vats of water then sieved to separate the fiber from the starch. The resulting flour or starch is then used to make noodles or
- [Gosari-namul - Fiddlehead Namul](https://hannaone.com/Recipe/gloss/Gosari-namul.html) - 고사리나물 A ban chan dish of fiddleheads that have been dried, soaked in water, then lightly pan-fried and seasoned. Recipe Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gotgam - Dried Persimmon](https://hannaone.com/Recipe/gloss/Gotgam.html) - 곶감 Persimmons that are peeled and fully dried in the open air. This very sweet, flavorful dried fruit is eaten on its own as a dessert or a snack and is also used in rice cakes or dessert drinks like persimmon punch. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN:
- [Grilled Eel - Meokjangeo-gui / gomjangeo-gui](https://hannaone.com/Recipe/gloss/Grilled-Eel.html) - 먹장어구이 / 곰장어구이 Fresh sea eel grilled over an open fire and seasoned with red chili pepper paste or simply salted to taste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Grilled Short Rib Meat Patties - Tteok-galbi](https://hannaone.com/Recipe/gloss/Grilled-Short-Rib-Meat-Patties.html) - 떡갈비 Square or rectangular patties made of ground beef rib meat mixed with a seasoning of soy sauce, sugar, green onions, garlic, sesame seeds, and sesame oil, and then grilled.
- [Grilled Sirloin - Deungsim-gui](https://hannaone.com/Recipe/gloss/Grilled-Sirloin.html) - 등심구이 A medium-thick sirloin steak that is usually grilled at the table. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Guk - Soup](https://hannaone.com/Recipe/gloss/Guk.html) - 국 Soup, along with rice, is one of two essential elements of a Korean meal and is considered a main dish. Soups are made of vegetables, seafood, or meat and are seasoned with either salt, soy sauce or soybean paste (doenjang). Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gukbap - Soup with Rice](https://hannaone.com/Recipe/gloss/Gukbap.html) - 국밥 This main dish is a combination of the traditionally separate bowls of rice and soup with the steamed rice served in the bowl of soup. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Guksu - Noodle(s)](https://hannaone.com/Recipe/gloss/Guksu.html) - 국수 Made from a multigrain flour, these thin noodles are cooked in boiling water, drained, and eaten in a broth or spicy sauce. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Guksu-jangguk - Noodles in Clear Broth](https://hannaone.com/Recipe/gloss/Guksu-jangguk.html) - 국수장국 Soup made of noodles cooked in boiling water, drained, and served in a hot broth with various toppings. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gulbap/saenggulbap - Oyster Rice](https://hannaone.com/Recipe/gloss/Gulbap.html) - 굴밥 (생굴밥) Rice cooked with fresh oysters. The rice is washed and cooked with the oysters in a clear seaweed or chicken broth. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Guljeon - Pan-fried Oyster](https://hannaone.com/Recipe/gloss/Guljeon.html) - 굴전 Fresh oysters coated in flour, dipped in egg, and pan-fried. Also called seokhwajeon. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gwangeo-hoe - Raw Halibut](https://hannaone.com/Recipe/gloss/Gwangeo-hoe.html) - 광어회 Fresh halibut (preferably alive just before preparation) that is filleted, sliced thinly, and served raw.
- [Gyeojachae - Assorted Cold Plate with Mustard Sauce](https://hannaone.com/Recipe/gloss/Gyeojachae.html) - 겨자채 Salad made with various cold cuts and fresh vegetables, dressed with a spicy mustard sauce. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gyeoja-chojang - Mustard and Vinegar Sauce](https://hannaone.com/Recipe/gloss/Gyeoja-chojang.html) - 겨자초장 Tangy sauce of mustard, vinegar and sugar. This generally accompanies cold dishes such as raw fish or naengchae, a dish consisting of thinly sliced vegetables and meat or seafood. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gyeolmyeongjacha - Gyeolmyeongja Tea](https://hannaone.com/Recipe/gloss/Gyeolmyeongjacha.html) - 결명자차 A tea made with the dried seeds of the sicklepod plant, which can be served hot or cold. This tea is known for its clarifying effects on the liver and eyes. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gyeongdan - Sweet Rice Balls](https://hannaone.com/Recipe/gloss/Gyeongdan.html) - 경단 Rice cake made with glutinous rice flour, rolled into balls and cooked in boiling water. The cooked rice balls are then rolled in ground soybeans or red beans. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gyepicha - Cinnamon Tea](https://hannaone.com/Recipe/gloss/Gyepicha.html) - 계피차 Tea made of dried whole cinnamon sticks boiled with a small amount of ginger. This tea is usually garnished with minced jujubes/Korean dates. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Gyerantang - Egg Soup](https://hannaone.com/Recipe/gloss/Gyerantang.html) - 계란탕 Soup made by adding beaten eggs and chopped green onions to a boiling meat or vegetable broth. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Japanese Plum Liquor - Maesilju](https://hannaone.com/Recipe/gloss/Japanese-Plum-Liquor.html) - 매실주 A liquor made by adding Japanese plums and sugar to soju. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Japanese Plums - Maesil](https://hannaone.com/Recipe/gloss/Japanese-Plums.html) - 매실 Japanese plums are smaller and harder than regular plums. These green plums are very fragrant and are often used to make a sweet wine but can also be pickled in salt and sugar. Recently, they have been added to soybean paste (doenjang) and red chili pepper in some types of seasoning pastes and marinades.
- [Jeonggwa - Candied Fruits or Roots](https://hannaone.com/Recipe/gloss/Jeonggwa.html) - 정과 Jeonggwa is a traditional Korean treat prepared by braising dried fruits or edible plant roots in honey or syrup. The sweet treat, which was developed as early as during the Joseon era, was usually braised with honey because sugar was very rare.
- [Kimchi-naengmyeon - Chilled Noodle Soup with Kimchi](https://hannaone.com/Recipe/gloss/Kimchi_naengmyeon_Chilled_Noodle_Soup_with_Kimchi.html) - 김치냉면 Buckwheat noodles served in a chilled broth, topped with kimchi. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkae-guksu/ kkaetguk-guksu - Noodles in Sesame Soup](https://hannaone.com/Recipe/gloss/Kkae-guksu.html) - 깨국수/깻국국수 Noodles in a sesame soup with beef meatballs, minari (Korean parsley), stir-fried shiitake mushrooms, and julienned cucumbers. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkaejuk - Sesame Porridge](https://hannaone.com/Recipe/gloss/Kkaejuk.html) - 깨죽 A porridge made of sesame seeds that are fried and ground, then mixed with rice flour and simmered until thick. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkaennip-bugak - Deep-fried Wild Sesame Leaves](https://hannaone.com/Recipe/gloss/Kkaennip-bugak.html) - 깻잎부각 Wild sesame leaves coated on one side with a batter of glutinous rice starch and deep-fried. The leaves are sometimes sprinkled with sugar. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkaennip-jangajji - Pickled Wild Sesame Leaves](https://hannaone.com/Recipe/gloss/Kkaennip-jangajji.html) - 깻잎장아찌 A pickled side dish made of wild sesame leaves marinated in soy sauce. Other versions include sesame leaves pickled in soybean paste or fish sauce. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkaesogeum - Sesame Salt](https://hannaone.com/Recipe/gloss/Kkaesogeum.html) - 깨소금 Sesame seeds roasted in a pan and ground with salt. One of the main seasonings in Korean cooking, this gives food a slightly buttery flavor. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4 Recipe
- [Kkochi-gui - Meat and Vegetable Skewers](https://hannaone.com/Recipe/gloss/Kkochi-gui.html) - 꼬치구이 Skewers of meat and vegetables, seasoned and grilled. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkolttugijeot - Pickled Small Octopus](https://hannaone.com/Recipe/gloss/Kkolttugijeot.html) - 꼴뚜기젓 A variety of small octopus that has been cleaned and pickled in salt. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkongchi - Mackerel Pike (Pacific Saury)](https://hannaone.com/Recipe/gloss/Kkongchi.html) - 꽁치 A fish similar to mackerel but smaller and thinner. It is known as sanma (サンマ / 秋刀魚) in Japanese, qiu dao yu (秋刀魚) in Chinese, and saira (сайра) in Russian. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkori-gomtang - Oxtail Soup](https://hannaone.com/Recipe/gloss/Kkori-gomtang.html) - 꼬리곰탕 A soup made by simmering oxtail in water for three to four hours. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkotge - Crab](https://hannaone.com/Recipe/gloss/Kkotge.html) - 꽃게 Includes blue crab, tanner crab, freshwater crab, hairy crab and small crab. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkotgejjim - Steamed Blue Crab Meat](https://hannaone.com/Recipe/gloss/Kkotgejjim.html) - 꽃게찜 Crab meat mixed with seasonings in a fluffy egg batter, then placed back in the shell, steamed, and garnished. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkotgetang - Blue Crab Soup](https://hannaone.com/Recipe/gloss/Kkotgetang.html) - 꽃게탕 A soup of blue crab cooked with zucchini, green chili peppers and soybean paste (doenjang). Recipe - Kkotgetang (Korean Flower Crab Soup) Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkwong-kalguksu - Home-style Noodles in Pheasant Soup](https://hannaone.com/Recipe/gloss/Kkwong-kalguksu.html) - 꿩칼국수 Home-style noodles made of flour, bean powder and egg, cooked in a pheasant broth. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Kkwong-mandu - Pheasant Dumplings](https://hannaone.com/Recipe/gloss/Kkwong-mandu.html) - 꿩만두 A dumpling stuffed with pheasant and vegetables, cooked in a clear broth, and served as a winter delicacy. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Maejakgwa - Fried Ribbon Cookies](https://hannaone.com/Recipe/gloss/Maejakgwa.html) - 매작과 Cookies made of flour dough cut into ribbons, deep-fried, dipped in syrup, then coated with ground pine nuts. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Maesil - Japanese Plums](https://hannaone.com/Recipe/gloss/Maesil.html) - 매실 Japanese plums are smaller and harder than regular plums. These green plums are very fragrant and are often used to make a sweet wine but can also be pickled in salt and sugar. Recently, they have been added to soybean paste (doenjang) and red chili pepper in some types of seasoning pastes and marinades.
- [Maesilju - Japanese Plum Liquor](https://hannaone.com/Recipe/gloss/Maesilju.html) - 매실주 A liquor made by adding Japanese plums and sugar to soju. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Maeuntang - Spicy Seafood Stew](https://hannaone.com/Recipe/gloss/Maeuntang.html) - 매운탕 A thick spicy stew of fish or clams with vegetables and red chili pepper powder and/or red chili pepper paste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Makguksu - Buckwheat Noodles with Vegetables](https://hannaone.com/Recipe/gloss/Makguksu.html) - 막국수 Buckwheat noodles in either a chilled clear broth or mixed with chopped vegetables and a spicy red chili pepper paste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Mak-kimchi - Mixed Kimchi](https://hannaone.com/Recipe/gloss/Mak-kimchi.html) - 막김치 A kimchi prepared with sliced Chinese cabbage (instead of whole) and white radish mixed with green onions, garlic and pickled shrimp sauce. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Malgeunjangguk - Clear Beef Soup](https://hannaone.com/Recipe/gloss/Malgeunjangguk.html) - 맑은장국 A clear broth made of beef and Korean radish. This is the soup base for many noodle dishes but can also refer to a simple soup of beef and radish. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Mandu - Dumpling](https://hannaone.com/Recipe/gloss/Mandu.html) - 만두 Dumplings consisting of thin, flat pieces of dough filled with vegetables, meat, and spices. These dumplings are either cooked in boiling water, steamed, or fried in oil. Image Credit: Flikr: azadam Wikipedia hannaone
- [Mandu-jeongol - Dumpling Hot Pot](https://hannaone.com/Recipe/gloss/Mandu-jeongol.html) - 만두전골 A hot pot of dumplings, meat, and vegetables in a meat broth. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Mandut-guk - Dumpling Soup](https://hannaone.com/Recipe/gloss/Mandut-guk.html) - 만둣국 A soup of dumplings in a clear meat broth topped with slices of beef and julienned egg garnish. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Maneul-jangajji - Pickled Garlic](https://hannaone.com/Recipe/gloss/Maneul-jangajji.html) - 마늘장아찌 Whole garlic bulbs soaked in salt water for about ten days, then pickled in a mixture of soy sauce, sugar, and vinegar until the flavor has been completely absorbed by the garlic. This pickled garlic can be preserved for a long period and is served as a ban chan dish.
- [Mareun-anju - Dry Snacks](https://hannaone.com/Recipe/gloss/Mareun-anju.html) - 마른안주 Dry snacks, such as dried fish, dried beef or other meats, and dried peas and beans. Served with traditional liquors and other alcohol. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Memil - Buckwheat](https://hannaone.com/Recipe/gloss/Memil.html) - 메밀 Buckwheat seeds are ground into a fine flour which is used to make noodles or a firm buckwheat jelly. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Memil-guksu - Buckwheat Noodles](https://hannaone.com/Recipe/gloss/Memil-guksu.html) - 메밀국수 Cooked buckwheat noodles chilled and served with a dipping sauce made of dried fish and seaweed. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Mideodeok](https://hannaone.com/Recipe/gloss/Mideodeok.html) - 미더덕 - Stalked Sea Squirt A small oval sea animal with wrinkly skin and soft orange flesh similar to a sea squirt. (Original Image: © Matthieu Sontag, CC-BY-SA, Wikimedia Commons, http://en.wikipedia.org/wiki/File:Styela_clava.JPG by Matthieu Sontag)
- [Mieum](https://hannaone.com/Recipe/gloss/Mieum.html) - 미음 - Rice Gruel Alternate Spellings; Mi yoom, mee oom A thin, clear gruel made of one part rice and ten parts water. This is mostly given to patients because it is easy to drink. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Milssam](https://hannaone.com/Recipe/gloss/Milssam.html) - 밀쌈 - Mini Crepes A dish consisting of small crepes and thinly sliced vegetables and meat. The crepes are made of a flour and egg batter that is pan-fried over low heat. The crepes are then rolled with the sliced vegetables and meat inside. Source Source: Source: Korean Food Guide in English - Seoul: Cookand,
- [Minari](https://hannaone.com/Recipe/gloss/Minari.html) - 미나리 - Korean Parsley Alternate Spellings; Menari, min ari, men aree, minaree A member of the dropwort family, this leafy green vegetable resembles parsley. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Minari-ganghoe](https://hannaone.com/Recipe/gloss/Minari-ganghoe.html) - 미나리강회 - Minari Bundles with Meat Alternate Spellings; Minari gang hoe, minari ganghwe, min ari gang hwe, A type of Ssam, Blanched minari (Korean parsley) is wrapped around cooked meat, julienned egg garnish, and red chili pepper and served with a dipping sauce of vinegared red chili pepper paste. Source Source: Korean Food Guide in
- [Mineopo](https://hannaone.com/Recipe/gloss/Mineopo.html) - 민어포 - Dried Croaker Fillets Fully dried croaker fillets seasoned with soy sauce, salt and sugar, then thinly sliced before eating. Source Source: Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Misutgaru](https://hannaone.com/Recipe/gloss/Misutgaru.html) - 미숫가루 - Grain Powder Drink Mix A powder made from steamed rice that has been dried, toasted, and ground. It is mixed with cold water and sugar or honey to make a popular summer drink. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mixed Kimchi - Mak-kimchi](https://hannaone.com/Recipe/gloss/Mixed-Kimchi.html) - 막김치 A kimchi prepared with sliced Chinese cabbage (instead of whole) and white radish mixed with green onions, garlic and pickled shrimp sauce. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Miyeok-chohoe](https://hannaone.com/Recipe/gloss/Miyeok-chohoe.html) - 미역초회 - Seaweed and Cucumber Salad Alternate Spellings; mi yuk cho hwe, mi yeok cho hoe, mee yook joe hwe Blanched fresh seaweed and sliced cucumbers mixed with a sweet vinegar dressing. Also called Saengmiyeok-chohoe. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Miyeokguk](https://hannaone.com/Recipe/gloss/Miyeokguk.html) - 미역국 - Seaweed Soup Alternate Spellings; Mi yuk guk, mi yook gook, mee yuk guk, mi yeok guk A soup made of seaweed that is soaked, drained, then cooked in a broth of beef or dried anchovies. This soup is traditionally given to mothers after childbirth. Source Source: Korean Food Guide in English - Seoul:
- [Miyeokssam](https://hannaone.com/Recipe/gloss/Miyeokssam.html) - 미역쌈 - Seaweed Wraps Alternate Spellings; mi yuk ssam, mi yeok ssam, mee yook sam Blanched fresh seaweed cut into strips which are used to wrap spoonfuls of rice and other foods. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Modeumjeon](https://hannaone.com/Recipe/gloss/Modeumjeon.html) - 모듬전 - Assorted Pan-fried Delicacies A dish of assorted pan-fried delicacies such as beef, fish fillet, mushrooms and summer squash slices that have been coated in flour and egg, and pan-fried. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Modumhoe](https://hannaone.com/Recipe/gloss/Modumhoe.html) - Assorted Raw Fish - 모듬회 Various kinds of fresh fish sliced and served raw with soy sauce or vinegared red chili pepper paste for dipping. Generally, halibut, croaker, tuna, octopus, and sea bream are served in this dish. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mogwa](https://hannaone.com/Recipe/gloss/Mogwa.html) - 모과 Chinese Quince An East Asian fruit with a wonderful fragrance, Chinese Quince is very hard and should not be eaten fresh. This fruit is usually diced, then mixed in honey or sugar and aged slightly. This mixture can be added to hot water to make a sweet fruit tea and is also used in
- [Mogwacha](https://hannaone.com/Recipe/gloss/Mogwacha.html) - 모과차 Chinese Quince Tea A sweet tea made of thin slices of Chinese quince that have been preserved in honey. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mu](https://hannaone.com/Recipe/gloss/Mu.html) - 무 - White Radish (Daikon Radish) An important ingredient in kimchi, certain namul dishes, and salads, white radish is also braised and used in soups. There are several varieties of Korean white radish that range from small "ponytail" to the large Tae baek and lobok varieties.
- [Muchae-muchim](https://hannaone.com/Recipe/gloss/Muchae-muchim.html) - 무채무침 - Radish Salad A salad of julienned white radish dressed with a mixture of red chili pepper powder, vinegar, salt, and sugar. Also called Mu-saengchae . Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mucheong-kimchi](https://hannaone.com/Recipe/gloss/Mucheong-kimchi.html) - 무청김치 - Radish Stem Kimchi A kimchi made of the green part of radish stems and leaves. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mujigaetteok](https://hannaone.com/Recipe/gloss/Mujigaetteok.html) - 무지개떡 - Rainbow Rice Cake Rice cake with different colored layers made of rice flour, salt, sugar, and coloring. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Muk](https://hannaone.com/Recipe/gloss/Muk.html) - 묵 - Vegetable Jelly A firm jelly made of acorn, mung bean, or buckwheat starch boiled in water and cooled until it sets. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mul-kimchi](https://hannaone.com/Recipe/gloss/Mul-kimchi.html) - 물김치 - Water Kimchi A variation of kimchi in water. Both the water and the crunchy pickled vegetable in it are eaten. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mu-namul](https://hannaone.com/Recipe/gloss/Mu-namul.html) - 무나물 - White Radish Namul Julienned white radish mixed with green onions, garlic, ginger juice and salt and left to sit at room temperature for a few hours before being refrigerated or chilled. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Muneo](https://hannaone.com/Recipe/gloss/Muneo.html) - 문어 - Octopus A member of the CEPHALOPOD class in the MOLLUSK family, the octopus is related to the SQUID and CUTTLEFISH. Its diet of primarily clams and scallops gives it a highly flavorful, although rubbery, meat. The smaller types of Octopus can be served raw, boiled and pickled, sautéed, or stir-fried. Larger varieties may
- [Muneo-sukhoe](https://hannaone.com/Recipe/gloss/Muneo-sukhoe.html) - 문어숙회 - Parboiled Octopus Octopus is parboiled, then sliced and served with a dipping sauce of vinegared red chili pepper paste. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mu-saengchae](https://hannaone.com/Recipe/gloss/Mu-saengchae.html) - 무생채 - Julienned Radish Salad A salad of julienned white radish dressed with a mixture of red chili pepper powder, vinegar, salt, and sugar. Also called muchae-muchim. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Mutguk](https://hannaone.com/Recipe/gloss/Mutguk.html) - 뭇국 - Radish and Beef Soup Alternate Spellings; mu guk, mu mal goon tang mut guk A soup made of white radish and seasoned beef. Also known as Mu-malgeuntang. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003 | hannaone
- [Myeolchi](https://hannaone.com/Recipe/gloss/Myeolchi.html) - 멸치 - Dried Anchovies Anchovies are sun-dried and prepared differently according to their size. The large anchovies are used to make broth; the mid-sized ones are braised in soy sauce, and the smallest ones are pan-fried. Fresh anchovies are also pickled in salt, or used to make anchovy sauce.
- [Myeolchi-bokkeum](https://hannaone.com/Recipe/gloss/Myeolchi-bokkeum.html) - Sauteed Dried Anchovies - 멸치볶음 A side dish of dried anchovies pan-fried with soy sauce or red chili pepper paste and glazed with sugar or maltose syrup. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Myeongnan](https://hannaone.com/Recipe/gloss/Myeongnanjeot.html) - 명란젓 - Pickled Pollack Roe Pollack roe pickled in salt and red chili pepper powder and served as a side dish with rice. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Myeongnan-jjigae](https://hannaone.com/Recipe/gloss/Myeongnan-jjigae.html) - 명란찌개 Pollock Roe Stew A stew with pollack, cod, or sea bream roe, spiced with red chili pepper powder, garlic, ginger and green onions. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Myeongnanjjim](https://hannaone.com/Recipe/gloss/Myeongnanjjim.html) - 명란찜 Steamed Spicy Pollack Roe Pollack roe steamed with red chili pepper powder, green onions, garlic, sesame oil, and ground sesame seeds. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Myeongtae](https://hannaone.com/Recipe/gloss/Myeongtae.html) - 명태 Pollack Pollack caught and frozen in the winter is called dongtae; completely dried pollack is called bugeo; pollack which is frozen and then dried is called hwangtae; and half-dried pollack is called kodari Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Nabak-kimchi - Radish Water Kimchi](https://hannaone.com/Recipe/gloss/Nabak-Kimchi.html) - 나박김치 A slightly pink kimchi made with Chinese cabbage, thinly sliced white radish, a large amount of water, and minari (a leafy vegetable resembling parsley) to give this kimchi a distinctive flavor. Recipe Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Naengguksu - Chilled Noodle Soup](https://hannaone.com/Recipe/gloss/Naengguksu.html) - 냉국수 A soup of noodles in chilled yeolmu-kimchi (a water kimchi made of radishes and their leaves) and topped with julienned egg garnish and slices of beef Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Naengi - Shepherd's purse](https://hannaone.com/Recipe/gloss/Naengi.html) - 냉이 Shepherd's purse, a white-flowered plant in the cabbage family, which grows in fields and is picked and eaten in spring. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Naengitguk - Shepherd's purse Soup](https://hannaone.com/Recipe/gloss/Naengitguk.html) - 냉잇국 A soup of naengi (shepherd's purse) in a soybean paste (doenjang) broth, usually with clams. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Nakji - Baby Octopus](https://hannaone.com/Recipe/gloss/Nakji.html) - 낙지 Young or baby octopus is used in stir fry, braises, or eaten raw.
- [Nakji-bokkeum - Stir-fried Baby Octopus](https://hannaone.com/Recipe/gloss/Nakji-bokkeum.html) - 낙지볶음 Baby octopus mixed in a seasoning of red chili pepper paste and soy sauce, then stir-fried with onions, chili peppers and green onions.
- [Nakjihoe - Raw Baby Octopus](https://hannaone.com/Recipe/gloss/Nakjihoe.html) - 낙지회 Live or poached baby octopus served with a dipping sauce of red chili pepper paste with vinegar and sugar. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Myeongnan](https://hannaone.com/Recipe/gloss/Myeongnan.html) - 명란 Pollack Roe Pollack eggs. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Nogak-saengchae - Seasoned Overripe Cucumbers](https://hannaone.com/Recipe/gloss/Nogak-saengchae.html) - 노각생채 Overripe cucumbers that have turned yellowish are peeled and soaked in salt water. The salted cucumbers are squeezed to eliminate excess water, then chopped and spiced with red chili pepper paste, vinegar, green onions, garlic, black pepper, and sugar. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Nokcha - Green Tea](https://hannaone.com/Recipe/gloss/Nokcha.html) - 녹차 A tea made from tea leaves picked when tender and green, then dried carefully to preserve the green color. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Nokchabap - Green Tea Rice](https://hannaone.com/Recipe/gloss/Nokchabap.html) - 녹차밥 Rice cooked in green tea instead of plain water. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Nokdu - Mung Bean](https://hannaone.com/Recipe/gloss/Nokdu.html) - 녹두 Mung beans are ground to make mung bean jelly, mung bean and vegetable pancakes, rice cake coating, and mung bean porridge, similar to a Chinese congee. Mung bean sprouts are also eaten as a vegetable side dish. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Nongeo - Sea Bass](https://hannaone.com/Recipe/gloss/Nongeo.html) - 농어 Sea bass is finely sliced and eaten raw, grilled, braised, or cooked in soups Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Perilla Oil - Wild Sesame Oil - Deulgireum](https://hannaone.com/Recipe/gloss/Perilla-Oil.html) - 들기름 Oil extracted from wild sesame seeds. While often translated as Wild Sesame, this actually refers to Perilla Oil. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Pickled Garlic - Maneul-jangajji](https://hannaone.com/Recipe/gloss/Pickled-Garlic.html) - 마늘장아찌 Whole garlic bulbs soaked in salt water for about ten days, then pickled in a mixture of soy sauce, sugar, and vinegar until the flavor has been completely absorbed by the garlic. This pickled garlic can be preserved for a long period and is served as a ban chan dish.
- [Pickled Garlic Stems - Maneuljjong-jangajji](https://hannaone.com/Recipe/gloss/Pickled-Garlic-Stems.html) - 마늘종장아찌 Garlic stems pickled in red chili pepper paste or soy sauce and vinegar. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Pollack](https://hannaone.com/Recipe/gloss/Pollack.html) - 명태 Myeongtae Pollack caught and frozen in the winter is called dongtae; completely dried pollack is called bugeo; pollack which is frozen and then dried is called hwangtae; and half-dried pollack is called kodari. Source Source: Korean Food Guide in English - Seoul: Cookand, 2003
- [Pork - Dwaejigogi](https://hannaone.com/Recipe/gloss/Pork.html) - 돼지고기 Alternate Spellings; taegigogi, daegigogi, taejigogi, tae gi gogi, dwae ji go gi The main pork cuts used in Korean cuisine are the shoulder, sirloin, sides, ribs, hocks, and the rump. The different parts are prepared in different ways to take advantage of their distinct flavors and textures. Source: Korean Food Guide in English (Ed.
- [Pureed Soybean Stew - Doebiji-jjigae](https://hannaone.com/Recipe/gloss/Pureed-Soybean-Stew.html) - 되비지찌개 A thick white stew of soybean puree, pork, kimchi or fresh cabbage leaves. Served with seasoned soy sauce on the side. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Ramyeon - Instant Noodles](https://hannaone.com/Recipe/gloss/Ramyeon.html) - 라면 Very popular instant noodle soup that can be cooked in just four or five minutes
- [Raw Eel - Meokjangeohoe / gomjangeohoe](https://hannaone.com/Recipe/gloss/Raw-Eel.html) - 먹장어회 / 곰장어회 Skinned fresh sea eel thinly sliced and served raw with vinegared red chili pepper paste, sliced green chili peppers, and sliced garlic on the side. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Rice Cake - Tteok](https://hannaone.com/Recipe/gloss/Rice-Cake.html) - 떡 Rice cakes made with flour from white rice, glutinous rice, beans, and peas. They are either steamed then boiled, or steamed, then kneaded or pan-fried. Tteok is served at important feasts and celebrations and is also enjoyed as a dessert or snack. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand,
- [Rice Pasta (Rice Cake) Soup with Dumplings - Tteok-mandutguk](https://hannaone.com/Recipe/gloss/Rice-Cake-Soup-with-Dumplings.html) - Sliced Rice Pasta Soup with Dumplings 떡만두국 A soup of sliced ovals of rice pasta in a clear beef broth with dumplings.
- [Saeu-twigim](https://hannaone.com/Recipe/gloss/Saeu-twigim.html) - 새우튀김 Deep-fried Shrimp Shrimp coated in a flour and egg batter, then deep-fried Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Samgyeopsal-gui](https://hannaone.com/Recipe/gloss/Samgyeopsal-gui.html) - 삼겹살구이 Grilled Pork Belly Strips of pork belly (the same cut as bacon but not smoked) mixed with a spicy red chili pepper paste sauce and grilled, or grilled plain and dipped in a mixture of sesame oil and salt before eating Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003)
- [Samgyetang](https://hannaone.com/Recipe/gloss/Samgyetang.html) - 삼계탕 Chicken Ginseng Soup A soup made of a whole young chicken stuffed with ginseng, sticky rice, garlic, jujubes (Korean dates and chestnuts, then cooked in a clear broth. With meat, vegetables, rice and hot soup all in one dish, this soup is popular for its wholesome flavor and health benefits. Source Source: Korean Food
- [Sangchu](https://hannaone.com/Recipe/gloss/Sangchu.html) - 상추 Lettuce Usually refers to loose leaf lettuce types. Used in salads or as a wrap for other foods. Source Source: hannaone
- [Sangchu-geotjeori](https://hannaone.com/Recipe/gloss/Sangchu-geotjeori.html) - 상추겉절이 Lettuce Salad A salad of lettuce leaves tossed in a seasoned soy sauce Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Thick Rice Beer - Makgeolli](https://hannaone.com/Recipe/gloss/Thick-Rice-Beer.html) - 막걸리 A thick, milky rice beer made by adding yeast and water to steamed white rice, glutinous rice, barley and wheat flour and leaving it to ferment at a set temperature. It is also called farmer's beer because it was traditionally drunk by farmers in the field. Source Source: Korean Food Guide in English (Ed.
- [Sweet Rice Cake with Fillings - Duteoptteok](https://hannaone.com/Recipe/gloss/Sweet-Rice-Cake-with-Fillings.html) - 두텁떡 Sticky rice cake filled with citron and pine nuts and then flattened into layers. Each layer is generously topped with a red bean mixture and steamed. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Stir-fried Rice Cake with Vegetables - Tteokbokki](https://hannaone.com/Recipe/gloss/Stir-fried-Rice-Cake-with-Vegetables.html) - 떡볶이 A stir-fry dish made with rice pasta(cake), seasoned beef and assorted vegetables. Recently, a spicy version with red chili pepper paste has become very popular.
- [Stir-fried Pork - Dwaejigogi-bokkeum](https://hannaone.com/Recipe/gloss/Stir-fried-Pork.html) - 돼지고기볶음 Thin sliced pork marinated in a red chili and soy sauce marinade and stir fried with assorted vegetables. Also called jeyuk-bokkeum Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Sea Squirt - Meongge](https://hannaone.com/Recipe/gloss/Sea-Squirt.html) - 멍게 Sea squirt has red leathery skin but the inside flesh is yellow and soft. The yellow flesh is a delicacy and is served raw with a spicy dipping sauce of vinegared red chili pepper paste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Seongi Beoseot - King Oyster Mushroom](https://hannaone.com/Recipe/gloss/Seosongibeoseot.html) - 새송이버섯 The largest species in the oyster mushroom genus, it has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked, it develops typical mushroom umami flavors with a texture similar to that of abalone. These mushrooms were not introduced to Korea
- [Songi Beoseot - Pine mushroom](https://hannaone.com/Recipe/gloss/Songibeoseot.html) - 송이버섯 Pine mushrooms have a distinct flavor and scent and are harvested from pine forests in the fall. These mushrooms are often referred to as the "jewel of the forest" due to their superior flavor.
- [Soybean Curd - Dubu - Tofu](https://hannaone.com/Recipe/gloss/Soybean-Curd.html) - 두부 Tofu is cheap, high in protein, low in fat, and very versatile. It readily absorbs flavors from sauces, juices, and marinades. Used in soups, stir fry, braises, salads, or pan fried in various ways. Source: hannaone
- [Soybean Paste Soup - Doenjangguk](https://hannaone.com/Recipe/gloss/Soybean-Paste-Soup.html) - 된장국 Alternate Spellings; Doenjanggook, dwenjang guk, denjang gook A soup made of soybean paste (doenjang) and vegetables Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Soybean Paste Stew - Doenjang-jjigae](https://hannaone.com/Recipe/gloss/Soybean-Paste-Stew.html) - 된장찌개 Alternate Spellings; Doenjangchigae, Dwenjangjige, denjang chige, doen jang chigi A stew made of soybean paste (doenjang) and various vegetables. Similar to soybean paste soup (doenjangguk) but much thicker.
- [Spicy Seafood Stew - Maeuntang](https://hannaone.com/Recipe/gloss/Spicy-Seafood-Stew.html) - 매운탕 A thick spicy stew of fish or clams with vegetables and red chili pepper powder and/or red chili pepper paste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Yangbokeum](https://hannaone.com/Recipe/gloss/Yangbokeum.html) - 양볶음 Stir fried beef tripe (stomach).
- [Wild Sesame Toffee - Deulkkaeyeot-gangjeong](https://hannaone.com/Recipe/gloss/Wild-Sesame-Toffee.html) - 들깨엿강정 Malt candy made with roasted wild sesame (Perilla) seeds Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Wild Sesame Oil - Deulgireum - Perilla Oil](https://hannaone.com/Recipe/gloss/Wild-Sesame-Oil.html) - 들기름 Oil extracted from wild sesame seeds. While often translated as Wild Sesame, this actually refers to Perilla Oil. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Tteok-sanjeok - Beef and Rice Cake Patty](https://hannaone.com/Recipe/gloss/Tteok-sanjeok.html) - 떡산적 Patties of beef and rice cake seasoned and then grilled. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
- [Tteokbokki - Stir-fried Rice Cake with Vegetables](https://hannaone.com/Recipe/gloss/Tteokbokki.html) - 떡볶이 A stir-fry dish made with rice pasta, seasoned beef and assorted vegetables. Recently, a spicy version with red chili pepper paste has become very popular.
- [Tteok - Rice Cake](https://hannaone.com/Recipe/gloss/Tteok.html) - 떡 There are hundreds of varieties of tteok in Korea. The most basic is Garaetteok - a simple rice cake made from glutinous rice and shaped into cylinders. Rice cakes made with flour from white rice, glutinous rice, beans, and peas. They are either steamed then boiled, or steamed, then kneaded or pan-fried. Tteok is
- [Ttaro-gukbap - Beef Soup and Rice](https://hannaone.com/Recipe/gloss/Ttaro-gukbap.html) - 따로국밥 A popular dish in Korean restaurants consisting of beef and clotted blood soup served with rice. Ttaro-gukbap literally means soup and rice separately and originates in a rice soup once sold by street vendors. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
- [Ttalgi - Strawberry](https://hannaone.com/Recipe/gloss/Ttalgi.html) - 딸기 Strawberries aren't as fragile as other berries, so they don't need the special handling that makes most berries so expensive. The best time to buy them is in the spring, but you can find them throughout the year, though the price might be higher and the quality lower. Source Source: Cook's Thesaurus Web Page:
- [Tofu Stew with Pickled Shrimp - Dubujeotguk-jjigae](https://hannaone.com/Recipe/gloss/Tofu-Stew-with-Pickled-Shrimp.html) - 두부젓국찌개 A stew made of simmered dubu (soybean curd / tofu) and fresh oysters seasoned with pickled shrimp sauce. Also called dubu-saeujeot-jjigae (dubu and pickled shrimp stew). Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
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- [Weight Equivalents: Cantaloupe (American)](https://hannaone.com/recipe/weighteggs.html-19) - Weight Equivalents - Cantaloupe. Table of equivalents in ounces and grams.
- [Weight Equivalents: Casaba](https://hannaone.com/recipe/weighteggs.html-18) - Weight Equivalents - Casaba. Table of equivalents in ounces and grams.
- [Weight Equivalents: Ambrosia Melon](https://hannaone.com/recipe/weighteggs.html-20) - Weight Equivalents - Ambrosia Melon. Table of equivalents in ounces and grams.
- [Weight Equivalents: Grapefruit](https://hannaone.com/recipe/weighteggs.html-21) - Weight Equivalents - Grapefruit. Table of equivalents in ounces and grams.
- [Weight Equivalents: Blueberries](https://hannaone.com/recipe/weighteggs.html-23) - Weight Equivalents - Blueberries. Table of equivalents in ounces and grams.
- [Weight Equivalents: Strawberries](https://hannaone.com/recipe/weighteggs.html-22) - Weight Equivalents - Strawberries. Table of equivalents in ounces and grams.
- [Weight Equivalents: Honeydew](https://hannaone.com/recipe/weighteggs.html-17) - Weight Equivalents - Honey Dew. Table of equivalents in ounces and grams.
- [Weight Equivalents: Watermelon](https://hannaone.com/recipe/weighteggs.html-16) - Weight Equivalents - Watermelon. Table of equivalents in ounces and grams.
- [Weight Equivalents: Apples](https://hannaone.com/recipe/weighteggs.html-15) - Weight Equivalents - Apples. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Bae -Asian Pear](https://hannaone.com/recipe/weighteggs.html-14) - Weight Equivalents - Korean Pear. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Apricot](https://hannaone.com/recipe/weighteggs.html-13) - Weight Equivalents - Apricot. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Cherries](https://hannaone.com/recipe/weighteggs.html-12) - Weight Equivalents - Cherries. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Banana](https://hannaone.com/recipe/weighteggs.html-11) - Weight Equivalents - Banana. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Almond](https://hannaone.com/recipe/weighteggs.html-10) - Weight Equivalents - Almond. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Broccoli](https://hannaone.com/recipe/weighteggs.html-9) - Weight Equivalents - Broccoli. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Eggs](https://hannaone.com/Recipe/weighteggs.html) - Weight Equivalents - Eggs. Table of equivalents in ounces and grams
- [Weight Equivalents:  Asparagus](https://hannaone.com/recipe/weighteggs.html-2) - Weight Equivalents - Asparagus. Table of equivalents in ounces and grams.
- [Weight Equivalents: Burdock Root](https://hannaone.com/recipe/weighteggs.html-3) - Weight Equivalents - Burdock Root. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Radish](https://hannaone.com/recipe/weighteggs.html-4) - Weight Equivalents - Radish. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Peas](https://hannaone.com/recipe/weighteggs.html-5) - Weight Equivalents - Peas. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Spinach](https://hannaone.com/recipe/weighteggs.html-6) - Weight Equivalents - Spinach. Table of equivalents in ounces and grams.
- [What You Need to Know about Tomatoes](https://hannaone.com/recipe/weighteggs.html-7) - Weight Equivalents - Tomato. Table of equivalents in ounces and grams.
- [Weight Equivalents:  Cucumber](https://hannaone.com/recipe/weighteggs.html-8) - Weight Equivalents - Cucumber. Table of equivalents in ounces and grams.
- [Learn About the History of the Hồng Bàng Dynasty](https://hannaone.com/vietnam/learn-about-the-history-of-the-hong-bang-dynasty.html) - In Vietnamese historiography, the Hng Bàng period, also known as the Hng Bàng dynasty, was a legendary, largely fictitious period that lasted from the beginning of Kinh Dng Vng's control over the kingdom of Văn Lang in 2879 BC to An Dng Vng's conquest of the state in 258 BC. The first Hùng king, a
- [How the French Influence Shaped Vietnamese Cuisine](https://hannaone.com/vietnam/how-french-influence-shaped-vietnamese-cuisine.html) - Uncover how French influence shaped Vietnamese cuisine, merging ingredients and techniques for iconic dishes with a unique twist. Discover more about this culinary fusion.
- [Interesting Facts About Vietnam](https://hannaone.com/vietnam/interesting-facts-about-vietnam.html) - Vietnam is gradually becoming a popular tourist destination. Vietnam has much to offer travelers, despite the fact that it may not be considered one of the "must see" nations by some. This incredible country boasts unspoiled islands, stunning beaches, delectable cuisine, an intriguing culture, and a remarkable past, all of which are awaiting your exploration.
- [The Story Behind Vietnam’s Iconic Conical Hats (Non La)](https://hannaone.com/vietnam/the-story-behind-vietnam-conical-hats.html) - Immerse yourself in the captivating legend of Vietnam's Non La, where ancient tales and craftsmanship intertwine, revealing secrets yet to be uncovered.
- [What are the major mountain ranges in Vietnam?](https://hannaone.com/vietnam/what-are-the-major-mountain-ranges-in-vietnam.html) - A mountain range or hill range consists of a line of mountains or hills connected by high ground. A mountain system or mountain belt is a group of mountain ranges with similar form, structure, and alignment that originated from the same process. Typically, mountain ranges are divided by highlands, mountain passes, and valleys. The geological
- [The History of Banh Mi: From French Colonialism to Global Sensation](https://hannaone.com/vietnam/the-history-of-banh-mi.html) - Journey through the captivating history of bánh mì, from its French colonial origins to its global variations, and discover what makes it irresistible.
- [Learn About the History of the Nanyue Kingdom](https://hannaone.com/vietnam/learn-about-the-history-of-the-nanyue-kingdom.html) - The contemporary Chinese provinces of Guangdong, Guangxi, Hainan, Hong Kong, Macau, southern Fujian, and central to northern Vietnam were all part of the ancient kingdom of Nanyue, which was ruled by Chinese emperors of the Zhao line. Following the fall of the Qin dynasty in 204 BC, Zhao Tuo, the Commander of Nanhai in the
- [Learn About the History of the  u Lạc Kingdom](https://hannaone.com/vietnam/learn-about-the-history-of-the-u-lac-kingdom.html) - Au Lac was a fictitious kingdom that was said to have ruled over portions of present-day Guangxi and northern Vietnam. It was a union of Nam Cng (U Viet) and Văn Lang (Lc Viet) and was founded in 257 BCE by a person known as Thc Phán (King An Dng). However, it fell to the
- [10 Proven Steps on How to Use a Circular Saw](https://hannaone.com/blog/10-proven-steps-on-how-to-use-a-circular-saw.html) - A circular saw is an essential tool for any craftsman or a carpenter. The machine makes it possible to get clean, fast, and precise cuts from a variety of materials. Using the machine is as easy as setting the blade to the right length and angle, lining the saw up with the material and guiding
- [Korean Alphabet Day](https://hannaone.com/blog/korean-alphabet-day.html) - The Korean Alphabet Day is a celebration about the creation and proclamation of the Korean alphabet. It’s a national commemorative day in Korea, commemorating the invention and the proclamation of the alphabet for the Korean language by the 15th-century Korean monarch Sejong the Great. Korean Alphabet Day is celebrated in South Korea on October 9th
- [6 Fantastic Benefits of Organic Ice Cream](https://hannaone.com/blog/6-fantastic-benefits-of-organic-ice-cream.html) - There is much talk about the benefits of going organic, but do you know what it means? For starters, going organic means consuming food that has not been manufactured using chemical compounds such as pesticides, and in so doing, you create positive demand. Unfortunately, many people are yet to understand that organic ice cream is
- [History of the Korean Language](https://hannaone.com/blog/history-of-the-korean-language.html) - The Korean language, named hanguk-eo in South Korea and chosŏn-mal in North Korea, is a language in East Asia that is spoken by more than 77 million people. A majority of those speaking the language mainly live in Korea, but several speakers can also be found in China (Yanbian Prefecture and Changbai County) as well as in Russia (Primorsky
- [Kitchen Essentials for Making Korean Dishes](https://hannaone.com/blog/kitchen-essentials-for-making-korean-dishes.html) - With the rising popularity of Korean culture through music and drama series, I’m sure you have all been curious about making your own Korean food as seen in your favorite tv shows or sometimes even in the music videos of your favorite Hallyu artists too. Do you know there are some dishes you can even
- [History of the Korean Royal Family](https://hannaone.com/blog/history-of-the-korean-royal-family.html) - Before the formation of the Sixth Republic of Korea (South Korea) and the Democratic People’s Republic of Korea (North Korea), Korea had a long history of monarchs ruling over the land. The last monarchy that ruled Korea was during the Joseon Dynasty, which governed the country for more than 450 years. Although the Joseon Dynasty
- [History and Popularity of Baseball in South Korea](https://hannaone.com/blog/history-and-popularity-of-baseball-in-south-korea.html) - Baseball is a very popular sport in South Korea, with millions of fans cheering for their favorite teams to win the championship in the Korean Baseball Organization (KBO) League, the most successful baseball league in the country. The atmosphere in the stadium is what made baseball so much fun for Koreans to watch alongside actually
- [Stonecrop Succulents You Will Love](https://hannaone.com/blog/stonecrop-succulents-you-will-love.html) - Stonecrop is a very famous garden plant. Stonecrop is popular with flower growers because it has a decorative appearance and healing properties. Often, a plant is used in the landscape design. Stonecrop - a plant of various shapes and colors is widely used in garden design. If you land and be careful, the stonecrop will
- [How to make your own kratom capsules?](https://hannaone.com/blog/how-to-make-your-own-kratom-capsules.html) - Kratom capsules are so far the best form of kratom to consume. There are certain limitations of using other forms of kratom which needed to be resolved. Plus, purchasing kratom capsules is also a bit tricky as it can be very expensive to buy and risky also. So, it is suggested to make kratom capsules
- [Best Foods and Drinks to Have When You Feel Like Throwing Up](https://hannaone.com/blog/best-foods-and-drinks-to-have-when-you-feel-like-throwing-up.html) - Nausea is an unpleasant and natural response of the human body. Our body is programmed to clear out or eliminate anything toxic enters in it. You’ll be surprised to hear that over 50% of adults experience this at almost the same time of the year. This debilitating sensation of wanting to vomit usually occurs when
- [5 Surprising Benefits of Eating Korean Food](https://hannaone.com/blog/5-surprising-benefits-of-eating-korean-food.html) - Koreans do not just eat to fill the stomach. There are intentions and higher regard for food, such that you have to choose what goes into your plate with a purpose. Are you stranded with your chemistry homework? Hire a professional to help you produce the best assignment. Koreans have a variety of foods for
- [Modern Methods Of Preserving Food](https://hannaone.com/blog/modern-methods-of-preserving-food.html) - As the world advances in technology, the way people do things also changes. Food is an essential need for human existence and its prolonged scarcity can hinder the continuity of life. This is why we need to prevent the little we are able to gather at a particular time from getting spoilt. This deliberate effort
- [Best Gluten-Free Food Items You Can Try](https://hannaone.com/blog/best-gluten-free-food-items-you-can-try.html) - Many people are wheat intolerant or have bodies repulsive to grains like rye or barley and thus cannot consume the protein gluten that these items have. Having gluten-free food is not as difficult now as it was before. Thanks to a diverse variety of food options available in the market, gluten can be entirely avoided
- [Vitamix 7500 blender a essential kitchen appliance](https://hannaone.com/blog/vitamix-7500-blender-a-essential-kitchen-appliance.html) - If you are a food freak person then for your kitchen Vitamix 7500 would be the best choice. Vitamix blenders are usually undeniably the powerful blenders in the blending technology. Vitamix provides the best blending power, it can blend anything you throw in it. In this guide, I have reviewed Vitamix e320 vs 7500 and
- [5 Stunning Health Benefits of Medicinal Mushrooms](https://hannaone.com/blog/5-stunning-health-benefits-of-medicinal-mushrooms.html) - Want to add some extra flavored toppings to your pizza or want some extra tasteful splashes in your soup without sodium or fat? Go with something delightful and medicinal at the same time. Like mushrooms. Mushrooms are filled with medical goodness. The healing attributes of mushrooms are remarkable. You can easily buy shrooms canada or get them
- [Natural Hangover Cures](https://hannaone.com/blog/natural-hangover-cures.html) - Imagine this, you were at a party last night, and it was one of the most fun experiences you've had in a while. You're with your friends, family, and relatives. Drinks are flowing, and everybody is just having a great time all around. Maybe you had one too many drinks during this memorable night, and
- [What to Expect When You Find Out About Jenni Rivera's Ex-Husband](https://hannaone.com/blog/what-to-expect-when-you-find-out-about-jenni-riveras-ex-husband.html) - If you're wondering what to expect when you find out about Jenni Rivera's former husband, you're not alone. Many women are wondering what to expect. Fortunately, many people had similar experiences. Read on to learn about her past and how you can learn more about her life after his death. Dolores Janney "Jenni" Rivera Saavedra

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