Myeongnan-jjigae

Myeongnan-jjigae

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

Mineo

Mineo

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

Kkumi – Meat Garnish

Kkumi – Meat Garnish

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

Kkaennip

Kkaennip

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 … Read more

Dallae – Wild Scallion

Dallae - Wild Scallion

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

Croaker

Croaker

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 … Read more

Croaker

Croaker

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 … Read more

Budae-jjigae

Budae-jjigae

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 … Read more

Buchu

Buchu

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: … Read more

Bok-maeuntang/bokeo-maeuntang

Bok-maeuntang or bokeo-maeuntang

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

Bok/bokeo

Bok or bokeo

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

Biji-jjigae

Biji-jjigae

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