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
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
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
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
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: … 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
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 flavor distinct from Japanese perilla (Shiso 紫蘇). Fresh leaves have an aroma … 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 large Tae baek and lobok varieties.
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
