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:… Read more >
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.
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
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
들깨죽 A rice porridge with ground wild sesame (Perilla) seeds Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
들깨 Often translated as wild sesame, and sometimes as Korean Mint, this actually refers to Perrilla.
깻잎 Kkaennip, Korean Mint, Shiso, Korean Sesame, 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… Read more >
무 – Mu – 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… Read more >
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:… Read more >
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