Chinese eggplants are thinner and longer than American eggplants. They are sweeter and less bitter because they have fewer seeds. Chinese eggplant can be steamed, stir-fried, added to mixed rice, deep-fried, or made into a pancake. If you can not…
Abalone Oyster Sauce 전복굴소스 (jeon-bok-gul-so-seu)
Abalone Oyster Sauce is a thick shiny dark brown sauce that adds a sweet and more sea-savory flavor. It is a combination of abalone and oysters and so the flavor is further enhanced and developed than plain oyster sauce. It…
Dried Eggplant 건가지 (gon-ga-ji)
Dried Eggplant is made from Chinese eggplant. When made at home, it is dried in the sun on a tray with holes. When you dry and rehydrate this eggplant, it gets a chewy texture. Before using you can rehydrate it…
Buying, Freshness, and Storing Seafood & Fish
Buying Fish Fish can be sold in different market forms. This can make cooking easier but also mean that you may need to do some extra prep work depending on the type you purchase. Freshness of Fish and Seafood The…
Dried/Salted Seafood
Why Dry Seafood? Seafood can be salted or dried to extend its shelf life. Besides the benefits of long-term storage, drying seafood can give seafood a deeper flavor and a different texture. Salting seafood can enhance the delicate sea flavor…
Fish Composition
Fatty vs. Lean Fish There are two types of fish fatty and lean. The amount of fat varies based on the species of fish. Fatty fish contain enough fat to prevent becoming dry when cooked. The amount of fat in…