Korean raw fish prep is a bit different from how Japanese raw fish prep is done. Korean raw fish are killed fresh on the spot and then served within minutes of killing. It does not have that “melt in your…
Species of Fish for Korean Raw Fish
Texture plays a huge role in Korean raw fish. Korean raw fish is usually chewy and plush. Different species of fish offer different flavors and textures. There are two main categories of fish: fresh and saltwater; both are used for…
The Origin of 회
The Korean term “회” once referred to something that was mixed with other ingredients, like a type of Bibimbap (비빔밥). Today the term “회” refers mostly to cold raw sliced beef or fish that are served with certain vegetables and…
Basic Korean Noodle Boiling Timeline
Remember that the cooking time varies based on the thickness and ingredients used to make noodles. Make sure you check your noodles as they cook to make sure they are at the doneness that you want. The following boiling times…
Tips When Boiling Noodles
You can boil certain noodles directly into the soup you are making and or you can just boil them in salted water on the side and then add them to your dish. Besides hand-pulled noodles (수제비), most noodles should be…
Basic Portion Size of Uncooked Noodles
The basic portion of noodles varies on what the recipe calls for. If the dish is noodle-based, then for thin noodles, about 100-130g of noodles is best per person. A portion of thick noodles like knife-cut noodles would be about…
