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…
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.
White Bone Broth (사골육수)
This creamy savory white broth can be used as the base for various dishes. It took me a lot of trial and error when making pure white bone broth but if you follow my recipe it should work out the…
