Black bean powder is an instant black bean powder mix that seasons and thickens what it is added to. It can be used to make black bean sauce quickly. Store your black bean powder in the freezer or a cool…
Adzuki Red Bean 팥 (Pat)
Adzuki Red Beans must be cooked before eating because it contains toxins that can affect digestion. This bean is high in vitamin c, good for your blood, and benefits skin and hair. Soaking Time & Prep:
Green Mustard Leaves 청갓 (chong-gat)
Green mustard leaves have edible stalks and leaves. It has a bitter mustard spice flavor but is less spicy than the red version. It can be added to white kimchi (백김치) and radish kimchi (동치미) as an added vegetable/garnish.
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 I finally got it and so let me know if…
Korean Duck Meat Cuts Explained
This post highlights the various parts of the duck and their common uses in Korean cooking. Duck Neck (오리 목살 / o-ri-mok-ssal) Texture/Fat: This cut is the most chewy part. Uses: This cut is usually used for 구이 (grilled) Duck Breast (오리…
Korean Chicken Meat Cuts Explained
This post highlights the various parts of the chicken and their common uses in Korean cooking. Chicken Neck (닭 목살 / mok-ssim) Texture/Fat: This cut is soft and chewy. Uses: This cut is usually used for 튀김 (deep fried), 장조림 (braised) Chicken…
