Common Name: Red leaf lettuce, loose leaf lettuce, red leaf lettuce, sangchu 상추 Recipes Using This Ingredient Meal – Bulgogi Sangjju Ssam (bulgogi in loose leaf lettuce rolls) Meal – Samgyeopssal Gui (Meal) Recipes – BoSsam (Pork Belly with Kimchi) Recipes – Spicy Bulgogi Recipes – Kai Bi (Korean style beef short … Read more
Common Name: Lettuce, sangchu 상추 Recipes Using This Ingredient Recipes – Bi Bim Guksu (Mixed Vegetable Noodles) Ban Chan – Sangchu Geotjeori (Baby Lettuce Salad 상추겉절이) Recipes – Bi Bim Naengmyon Fusion – Spicy Beef Salad
Common Name: Leeks 리크/부추 (파 ) Recipes Using This Ingredient Ban Chan – Gulmuchim – Korean Seasoned Oysters Royal Cuisine – Ddeokjjim – Stuffed Rice Cake Ban Chan – Bossam Kimchi Quick Dishes – Dakgogi Gui Royal Cuisine – Sinseollo – Food of the Mountain Gods Soups & Stocks – Kkotgetang (Korean … 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: Jujube, Chinese Date, Korean Date, daechu 대추 Recipes Using This Ingredient Drink and Beverage – Insam Cha (Ginseng Tea) Snack/Appetiser/Dessert – Chapssalddeok – Filled Rice cake Snack/Appetiser/Dessert – Wonsobyeong (honey punch with sweet rice balls) Soups & Stocks – Sam Gye Tang (Chicken & Ginseng Soup)
Common Name: Scallions, pa, green onion 파 Recipes Using This Ingredient Ban Chan – Pajeon (Korean Green Onion Pancake) Ban Chan – Haemul Pajeon (Korean Seafood Pancake) Ban Chan – Kimchi Buchim (Kimchi Pancake) Royal Cuisine – Yuk Hoe (Seasoned Raw Beef) Soups & Stocks – Yukejon (Korean Spicy Beef Soup) Soups … Read more
생강 Ginger originated in the lush tropical jungles in Southern Asia, probably on the Indian subcontinent. Common Name: Ginger root, saenggang Knobby and light brown, ginger root is used widely in Korean food for its sweet and pungent flavor. Ginger is often used in making stocks and broth to reduce the odor … Read more
Common Name: Garlic, maneul 마늘 A native of Europe and Central Asia, garlic was well-known to ancient Egyptians way back in 2600 BC. Along with onion, garlic was fed to thousands of tired and famished workers engaged in the gruelling task of building the great pyramid of Cheops. Garlic is a hardy … Read more
Common Name: Gosari 고사리 Young fern shoots are picked, blanched, drained, and then dried in the open air. The dried fiddleheads are used in soups or soaked in water and then pan-fried to make a ban chan dish (gosari namul). Recipes Using This Ingredient Recipes – Braised Monk Fish, Agu Jjim 아구찜 … Read more
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: 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
