깨소금 includes crushed toasted sesame seeds mixed with salt. It adds seasoning and a toasted nutty flavor to dishes and acts as a garnish. It can be used to finish dishes like Bibimbap (비빔밥), Gimbap (김밥), rice bowls with various…
Green Onion 파 (pa)
Green onion has a tender green section and a crisp white section. This green onion is more tender then large green onion (대파). It is fresh and crisp with a mild onion flavor. The green section and white section together…
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…
