Oligosaccharide is a thick light brown sweetener syrup made from corn or rice that has added nutrients. It adds a sweet flavor and a shine to foods. Do not use this syrup in cooked foods because when the syrup is…
Oligosaccharide 올리고당 (ol-ri-go-dang)
What Is 삼겹살? Korean Pork Belly Explained
Pork Belly (삼겹살/sam-gyop-ssal) I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall…
What Is 돼지 갈비? Korean Pork Ribs Explained
Pork Ribs (돼지 갈비/ dwae-ji gal-bi) I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be…
Jocheong 조청 (jo-chong)
Jocheong is a thick dark brown rice/grain syrup. It adds a dark color, a delicate sweet flavor, and enhances the umami flavor of the dishes it is added to. Depending on the kind/brand it can seem more savory in flavor…
What Is 설도? Korean Beef Round Explained
Beef Round (설도/sol-do) I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall…
What Is 등심? Korean Beef Loin Explained
Beef Loin/Back Loin/Sirloin (등심/deung-sim) This cut can be broken down based on the spine of the cow. Meat cuts are cut along the 1st to 13th thoracic vertebrae. The American Ribeye cut includes the flower loin and the lower/bottom loin….
