Common Name: Dandelion greens, Mindeulle 민들레 Dandelions have a somewhat bitter, slightly peppery flavor, which can be reduced somewhat by par boiling in salted water. Best in the spring, young dandelions can be served raw in salads. Older greens should be cooked. Substitutes: watercress (not as bitter) OR curly endive OR escarole … Read more
Common Name: Sweet potato vermicelli, cellophane noodles 당면 Alternate Spellings: dang myun, dangmyun, tang myun, or tangmyun Daengmyon is best known for it’s use in japjae, a stir fried noodle dish with meat and vegetables. It is also used in a variety of soup dishes, and occasionally as a garnish. For most … Read more
Common Name: Cucumber, oi 오이 Cucumbers are gourd fruits native to southern India. Other edible members of this family include squash, melons and pumpkins. The wild ancestor of the edible cucumber has never been identified. The best guess is C. hardwickii, a native of the Himalayas, small and bitter, with many small … Read more
Common Name: Cucumber, oi 오이 Cucumbers are gourd fruits native to southern India. Other edible members of this family include squash, melons and pumpkins. The wild ancestor of the edible cucumber has never been identified. The best guess is C. hardwickii, a native of the Himalayas, small and bitter, with many small … Read more
쑥갓 – ssukgat Common names: chop-suey-green, crown daisy, garland chrysanthemum, Japanese-green A leafy, aromatic herb. In Korea, Chrysanthemum leaves are steamed or par-boiled and used as greens in ban chan dishes, or in soups, stews, or “hotpots” The plant is delicate and easy to overcook and so is added at the end … Read more
Common Name: Blue crab, Flower Crab 꽃게, Kkotge Portunus pelagicus, also known as the flower crab, blue crab, blue swimmer crab, blue manna crab or sand crab, is a large crab found in the intertidal estuaries of the Indian and Pacific Oceans and the Middle-Eastern coast of the Mediterranean Sea. The name … Read more
Common Name: Blue crab 꽃게, Kkotge Portunus pelagicus, also known as the flower crab, blue crab, blue swimmer crab, blue manna crab or sand crab, is a large crab found in the intertidal estuaries of the Indian and Pacific Oceans and the Middle-Eastern coast of the Mediterranean Sea. The name “flower crab” … Read more
Common Name: Clam, daehap 대합 Recipes Using This Ingredient Ban Chan – Haemul Pajeon (Korean Seafood Pancake) Recipes – Clam Stuffed Cabbage Rolls Soups & Stocks – Suntubu jjigae (Soft Tofu Soup) Version 1 Soups & Stocks – Sundubu Jjigae (Soft Tofu Soup) Version 2 Soups & Stocks – Kkotgetang (Korean Flower … Read more
쑥갓 – ssukgat Common names: chop-suey-green, crown daisy, garland chrysanthemum, Japanese-green A leafy, aromatic herb. In Korea, Chrysanthemum leaves are steamed or par-boiled and used as greens in ban chan dishes, or in soups, stews, or “hotpots” The plant is delicate and easy to overcook and so is added at the end … Read more
Common Name: Korean Chives, buchu 부추 Also known as garlic chives. Unlike regular chives, these have flat leaves and a distinct garlicky flavor. Buchu are used in many types of Kimchi, some ban chan dishes, in soups, stews, braises, and stir fries. When buying select uniform green bunches with little or no … Read more
고추 – Gochu Chili peppers are native to Latin and South America where they have been used culuinarily since possibly as early as 7500 BC. It is strongly believed that chili peppers were introduced to Asia in the fifteen hundreds by Portuguese and Spanish traders, but there may be some evidence of … Read more
Common Name: Chinese cabbage 배추 Baechu Celery cabbage resembles a Romaine lettuce. The leaves are crisp and delicate with a faint cabbage taste. Baechu is best known for it’s use in Kimchi, but is also used in soups, stir fries, or parboiled/lightly steamed and used as wraps for meats and rice. Recipes … Read more