Alternate Spellings: agui, agwee, agu 아귀/아구 A popular fish used in many soups and braises. Also served grilled or fried. Seafood Sustainability: Monkfish are on the avoid lists of Seafood Watch and Sea Choice. Recommended Best alternative choices are: – Catfish (farmed), Rainbow Trout (farmed), and Tilapia (farmed) from the U.S.
Adzuki 팥 (pat) Small and red with a sweet flavor and soft texture, azuki, or adzuki, beans are used widely in Chinese, Japanese, and Korean cooking. They can accompany savory steamed rice dishes, or they can be boiled, mashed and sweetened for use as red bean paste(recipe), which is used in desserts … Read more
도토리 Harvested acorns must be properly leached of tannins prior to consumption. Harvested acorns are opened and the nuts inside ground into a fine paste. The paste is then stirred into vats of water then sieved to separate the fiber from the starch. The resulting flour or starch is then used to … Read more
This is a glossary of Korean foods and food terms. There are quite a few entries here, but this is still far from a complete listing. Glossary Index Acorn – Dotori Acorn Cake – Dotoritteok Acorn Starch Jelly – Dotorimuk Adzuki 팥 (pat) Agwi 아귀/아구 Monkfish/Angler Fish Agwijjim Altang Anchovy Sauce – … Read more