동태매운탕 Alternate Spellings; Dongdae maeuntang, Dongdae mauntang, Dongtae mauntang, Dongdae mayuntang A spicy stew of pollack with white radish, dubu (soybean curd/tofu), chili peppers, and other spices. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
복(어)매운탕 – Bok-maeuntang/bokeo-maeuntang 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
된장찌개 Alternate Spellings; Doenjangchigae, Dwenjangjige, denjang chige, doen jang chigi A stew made of soybean paste (doenjang) and various vegetables. Similar to soybean paste soup (doenjangguk) but much thicker.
된장국 Alternate Spellings; Doenjanggook, dwenjang guk, denjang gook A soup made of soybean paste (doenjang) and vegetables Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone
두부 Tofu is cheap, high in protein, low in fat, and very versatile. It readily absorbs flavors from sauces, juices, and marinades. Used in soups, stir fry, braises, salads, or pan fried in various ways. Source: hannaone
비지찌개 – Biji-jjigae 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
송이버섯 Pine mushrooms have a distinct flavor and scent and are harvested from pine forests in the fall. These mushrooms are often referred to as the “jewel of the forest” due to their superior flavor.
불고기 – Bulgogi Alternate Spellings; Pulgogi, bulkogi, bulkoki, bul go gi Literally “Fire Meat”, bulgogi is thin slices of beef marinated in a mixture of soy sauce, sugar, green onions, garlic, black pepper, sesame seeds, and sesame oil and either grilled at the table or stir-fried with a variety of vegetables.
사태찜 Sataejjim Beef shanks simmered for a long period with white radish, carrots, shiitake mushrooms, spices and soy sauce in a meat broth. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4
빙수 – Bingsu A refreshing summer snack made of shaved ice topped with sweet red bean, fruit, and sweetened condensed milk. In accordance with the main topping, different variations are called pat-bingsu (sweet red bean), gwail-bingsu (fruit), and so on.
새송이버섯 The largest species in the oyster mushroom genus, it has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked, it develops typical mushroom umami flavors with a texture similar to that of abalone. These mushrooms were not … Read more
미역쌈 – Miyeokssam Alternate Spellings; mi yuk ssam, mi yeok ssam, mee yook sam Blanched fresh seaweed cut into strips which are used to wrap spoonfuls of rice and other foods. Source Source: Korean Food Guide in English – Seoul: Cookand, 2003 | hannaone