stew - Part 11

Crown Daisy

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 … Read more

Chrysanthemum leaves, raw

Chinese Chives, Leaves, raw

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 … Read more

Chili Peppers History

고추 – Gochu Chili peppers are native to Latin and South America where they have been used culuinarily since possibly as early as 7500 BC. It is strongly believed that chili peppers were introduced to Asia in the fifteen hundreds by Portuguese and Spanish traders, but there may be some evidence of … Read more

Buchu, raw

Freezing Meat

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 … Read more

Weight Equivalents: Radish

There is some disagreement as to where radishes originated. Sources say they originated in the eastern Mediterranian area, near the Caspian Sea, Northern China, or Southeast Asia. Today radishes are grown around the world in many different varieties. How much does a radish weigh? Radish, Common (Globe) Common Names: Radish, Red Radish, … Read more

Weight Equivalents: Mushrooms

Mushrooms grow in an amazing variety all around the world. Some are edible, many are poisonous. The common white mushroom is derived from a natural mutation discovered by a Pennsylvannia farmer in 1926. How much does a mushroom weigh? Common White/Crimini (brown-Italian) Mushroom Small 10g .4oz Mushroom Medium 18g .6oz Mushroom Large … Read more

Weight Equivalents: Chives

Chives are native to Africa, Asia, Europe, and North America. They are related to scallions and onions, and are used in many cuisines around the world. Asian or Garlic chives originated in the Himalayas and the high Mongolian plains, Asian or Korean chives have a distinct garlic flavor and have flat leaves. … Read more

Weight Equivalents: Potatoes

Potatoes originated in the area of southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000–10,000 years ago, and spread throughout the Americas, then into Europe with the cross ocean trade of European merchant ships . Approximately 5,000 varieties of potato exist today, with over 3,000 in the Ades region alone. … Read more

Preparation Techniques/Methods

Broths Anchovy and Kelp Broth Beef Broth Chicken Broth Meat Beef Cooking Guide Cleaning Meat for Soups and Stews Freezing Meat Refreezing beef Thawing Meat Nuts and Seeds Blanching almonds Chopping nuts Roasting nuts Storing nuts Preparing Basics Preparing Ban Chan Preparing Basic Ingredients Barley Preparing Basic Ingredients Beef Preparing Basic Ingredients … Read more

Glossary Index

This is a glossary of Korean foods and food terms. There are quite a few entries here, but this is still far from a complete listing. Glossary Index Acorn – Dotori Acorn Cake – Dotoritteok Acorn Starch Jelly – Dotorimuk Adzuki 팥 (pat) Agwi 아귀/아구 Monkfish/Angler Fish Agwijjim Altang Anchovy Sauce – … Read more