Cucumber pepper is a type of pepper that is a combination of bell pepper and Korean pepper. It is juicy and crispy in texture. It does not have a spicy flavor. It is usually eaten dipped in ssamjang (쌈장) or…
Hong-gochu 홍고추 (hong-go-chu)
The term “Hong-gochu” is a term that classifies chili peppers that are harvested after turning red on the vine. These chilis are sun-dried and ground to make red pepper flakes or used fresh as a garnish.
Cheongyang Chili Pepper 청양고추 (chong-yang-go-chu)
Cheongyang chili peppers are medium-sized peppers that are available in both red and green. It is very spicy. These peppers are thicker and have more capsaicin and so they retain their heat and flavor well when cooked. They are usually…
Shishito Pepper 꽈리고추 (kkwa-ri-go-chu)
Shishito peppers are medium-sized green wrinkled peppers. The spice level ranges from mild to spicy based on the pepper. These peppers are often stir-fried with fish cakes, nuts, garlic, potato, or seafood (example: squid or dried anchovy). This pepper removes…
Wood Ear Mushroom 목이버섯 (mog-i-bo-sot)
Wood ear mushroom is available in both dried and fresh. The dried option is more common in asian markets in the US. It has a very mild flavor (almost potato-ish) and chewy texture. They are used to add texture and…
Oyster Mushrooms 느타리버섯 (neu-tari bo-sot)
Oyster mushrooms are a cluster of delicate mushrooms with a mild flavor and meat-like plush texture. They are often Stir-fried, made into pancakes, added to soup, or deep-fried. Recipes Using this Ingredient: Stir-fried Oyster Mushroom 느타리버섯 볶음 Oyster Mushroom Pancake…
