Manilla clams are tan with brown patterns on their shell. These clams have a savory flavor and are in season in Korean during the winter. Before using you need to clean them, learn how to clean them here. Manilla clams…
Ginkgo Nuts 은행 (eun-haeng)
The inner part of the ginkgo nut is what is eaten. It is yellow and has a firm and slightly creamy texture when chewed. These nuts can be added to rice mixes along with other grains, used in soups (삼계탕),…
Potato 감자 (gam-ja)
Korean cuisine can use different types of potatoes but the most common has yellow skin and a pale yellow interior. The texture is firm and slightly waxy. I use potatoes similar to Yukon Gold for Korean dishes. Potato in Korean…
Dumpling Cooking Times
The cooking time varies based on how big the dumpling is but here are the standard cooking times and some tips for each dumpling cooking method.
Mountain Bellflower Root/ Duduk Root 더덕 (deo-deok)
Duduk is a root that has a tan light brown skin that is often removed and off-white meat. It can be eaten raw or cooked. It has a crisp texture with a unique bitter herb flavor. It is often grilled…
What Kind of Rice Is Used for Bibimbap?
The base of Bibimbap is rice. It is made up usually of a mixture of sweet white rice (찹쌀) and medium grain white rice (백미). My preferred ratio is a mix of 3 parts medium grain white rice (백미) to…