Yujacha

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 … Read more

Yeongeun – Lotus Root

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 … Read more

Yeolmu – Radishes, Young Summer

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 … Read more

Yangbokeum

양볶음 Stir fried beef tripe (stomach).

Yakbap

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