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.
King Trumpet Mushroom 새송이버섯 (sae-son-gi-bo-sot)
King trumpet mushrooms are large mushrooms with thick stems. They are very mild and have the taste and consistency of a scallop when cooked. They can be braised, stir-fried, or made into pancakes. A tip when storing king trumpet mushrooms…
Stringy Stone Crop 돌나물 (dolr-na-mul)
Stringy stonecrop is a succulent with edible leaves and stems. It has a juicy mild flavor. It is often seasoned raw or made into water kimchi.
Fuyu Persimmon 단감 (dan-gam)
Fuyu persimmon is bright orange, has a firm texture, and is round like an orange. It is usually eaten when firm. It can be sliced and made into kimchi, seasoned fresh with a spicy sauce, or soy pickled.
