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
Common Name: Chinese cabbage Also called pak choi, celery mustard and Chinese mustard. Bok choy should have long bleach-white, unblemished stalks. The stalks should be crisp like celery but not stringy. Bok choy stalks should be cooked to a tender but crisp stage. Use in salads, stir-fry or anywhere you would use … 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.
Common Name: Asian Pear 배 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. Asian pears are becoming … Read more
Common Name: Asparagus 아스파라거스 Look for firm, fresh, spears with closed, compact tips and uniform diameter, so that all spears will cook in the same amount of time. Larger diameter spears are more tender. Although most people prefer asparagus cooked in some way, it is perfectly safe to eat asparagus raw. Just … Read more
칡가루, chikgaru This is a starch similar in appearance and qualities as cornstarch. Advantages over cornstarch: -More neutral flavor, so it’s a good thickener for delicately flavored sauces. -Works at a lower temperature. -Tolerates acidic ingredients and prolonged cooking better. -Can be frozen and thawed with good results. Arrowroot starch is not … Read more
Common Name: Angler Fish, agwi, 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.
Common Name: Dotori Guksu 도토리국수 There are two varieties of acorn noodles: flour-based soba and starch-based vermicelli. This information is for the flour based noodle. Dotori guksu are made from acorn flour and a combination of grain-based flours, and are about the same diameter as standard grocery store spaghetti.
Featuring Traditional, Contemporary, and Fusion Korean recipes from our former Korean restaurant and our home. This site is dedicated primarily to Korean cuisine and some culture. There is some general food related history as well as brief histories of a few specific Korean dishes. There are a fair number of Korean recipes … Read more