This dish is often eaten as a side dish. When you add garlic to red pepper paste it will produce a type of moisture and you can use that moisture in certain kinds of dishes like soup or mixed side…
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),…
Red Beans for Rice Cakes
This recipe explains how to prepare dried red beans to be used when making Korean rice cake. This could be mixed into the rice cake or added to the top of rice cakes depending on the type you are making.
Barley Croaker 보리굴비 (bo-ri-gul-bi)
This larger variety of croaker is a different kind of croaker, it was stored in an oongi with barley rice (보리쌀) and left there for some time (months). This was a method of preservation that was used in the past…
Korean Dried Salted Croaker 굴비 (gul-bi)
Dried Salted Croaker is a salted and dried yellow croaker. You can see it often hung by a rope to dry. It is a white fish and has a tender and savory flavor. It can be steamed, panfried, grilled, braised…
Sea String 꼬시래기/꼬시락 (kko-si-rae-gi)
Sea string is a type of seaweed. It is thin and stringy with a slightly bumpy texture/feel. It has a mild flavor and slightly crisp bite. It is usually sold salted or dried. When using fresh sea string, wash it…
