배추꼬리국 Alternate Spellings; Baechugoriguk, baechu gori gook, baekjugoritguk A soup made of Napa cabbage roots in a soybean paste (doenjang) broth with either beef or dried anchovies Source: Korean Food Guide in English (The Korea Foundation Seoul: Cookand, 2003) ISBN: 89-89782-10-4
배추꼬리국 Alternate Spellings; Baechugoriguk, baechu gori gook, baekjugoritguk A soup made of Napa cabbage roots in a soybean paste (doenjang) broth with either beef or dried anchovies Source: Korean Food Guide in English (The Korea Foundation Seoul: Cookand, 2003) ISBN: 89-89782-10-4
배추김치 Alternate Spellings; baechu gimchi, bay chu kimchi, bae chu kimchi, baechu kimchee The most basic type of kimchi, made of whole Napa cabbages. The cabbages are cut in half and then salted or soaked in salt water. After the leaves have lost some of their water, a mixture of julienned white … Read more
배추겉절이 Alternate Spellings; baekju-geotjeori, baeju-geotjury, baekju geotjeori, baeju geotjury, Baechu geotjeori A salad made of Chinese cabbage leaves that are separated and salted, then tossed in a dressing of red chili pepper powder, green onions, garlic, soy sauce, sesame oil and some sugar. Source: Korean Food Guide in English (Ed. The Korea … Read more
Napa Cabbage. 배추 (dà bái cài, bae cai, bok choy, 大白菜, 大白菜, 黃芽白) Most popular use is in making Baechu Kimchi. Also used raw or steamed for wraps, in soups, salads, dumplings, and stir fry. Available in Asian Markets and most fresh produce sections in non Asian groceries. Source: hannaone’s Ingredient Guide
배 Korean Pear, Asian Pear, Nashi Pear. A lightly sweet crisp grainy pear grown in Korea, Japan, and China. Most often given as gifts or used (in blended or mashed form) as a sauce or marinade ingredient. Also used in desserts and salads. Available in season in most Korean Markets. Source Source: … Read more
밑반찬 – Mitbanchan Side dishes such as cucumber pickles, beans or beef braised in soy sauce are made in large batches and served over a period of time. Most Korean households have an assortment of these dishes at any given time to provide a tasty accompaniment to rice. Source Source: Source: Korean … Read more
Modumhoe – 모듬회 Various kinds of fresh fish sliced and served raw with soy sauce or vinegared red chili pepper paste for dipping. Generally, halibut, croaker, tuna, octopus, and sea bream are served in this dish. Source Source: Korean Food Guide in English – Seoul: Cookand, 2003
모듬전 Modeumjeon A dish of assorted pan-fried delicacies such as beef, fish fillet, mushrooms and summer squash slices that have been coated in flour and egg, and pan-fried. Source Source: Korean Food Guide in English – Seoul: Cookand, 2003
배 Bae, Korean Pear, Nashi Pear. A lightly sweet crisp grainy pear grown in Korea, Japan, and China. Most often given as gifts or used (in blended or mashed form) as a sauce or marinade ingredient. Also used in desserts and salads. Available in season in most Korean Markets. Source Source: Korean … Read more
안주 Side dishes that accompany alchoholic beverages. Almost any Korean dish may be served as anju Some of these side dishes can also be ordered as an appetizer or a main dish. These side dishes are different from the banchan side dishes served with a regular Korean meal. Some examples of anju … Read more
Agwijjim (아귀찜) or Agujjim (아구찜) Steamed agwi (angler fish/monkfish) dish smothered with a spicy sauce. Traditional Korean ingredients for this dish include gochugaru (Korean hot red chili powder), minced garlic, chopped spring onions, mideodeok (Warty sea squirt), kongnamul (bean sprouts) and minari (dropwort).