Hard Black Grain Taffy is a thick sugar taffy that is made from boiling down 조청. In Korea, it can be simmered with bean sprouts or radish to make a drink that is used as a cold/cough remedy. It is…
Pollock Skin 명태껍질 (myong-tae-kkop-jjil)
Pollock skin contains a lot of collagen and so it is popular for the nutritional benefits. Pollock skin can be used for making broths, deep-fried (made crispy in oil), or stir-fried into a side dish. Pollock skin can burn so…
Pollock Head 황태머리 (hwang-tae-mo-ri)
Pollock heads are used for making broth. Before being used, you need to prepare them by removing the gills on the inside of the head. You can also purchase pre-cleaned pollock heads at Korean markets. You need to remove the…
What to Look for When Buying Pollock Heads at a Korean Market
Pollock heads (황태머리) are used for making a deep seafood broth that is then used as a base for Korean dishes. Learn about any special prep needed and simmering timeline for pollock heads here. While in Korea, I try to…
Sweet Sorghum 찰수수 (chal-su-su)
Sweet Sorghum has a plush texture when cooked. This grain helps to strengthen the immune system. Soaking Time:
Canned Red Bean Paste 단팥통조림 (dan-pat-tong-jo-rim)
Canned red bean paste is a convenience product that contains sweetened slightly blended red beans. It is usually used for desserts. After opening, place the paste into a new container and store it in the fridge.