Pork Collar/Neck (돼지 목심/ dwae-ji mok-ssim) I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be…
Black Bean Powder 짜장가루 (jja-jang-ga-ru)
Black bean powder is an instant black bean powder mix that seasons and thickens what it is added to. It can be used to make black bean sauce quickly. Store your black bean powder in the freezer or a cool…
Adzuki Red Bean 팥 (Pat)
Adzuki Red Beans must be cooked before eating because it contains toxins that can affect digestion. This bean is high in vitamin c, good for your blood, and benefits skin and hair. Soaking Time & Prep:
Green Mustard Leaves (Cheonggat 청갓) Uses and Flavor
Green mustard leaves have edible stalks and leaves. It has a bitter mustard spice flavor but is less spicy than the red version. It can be added to white kimchi (백김치) and radish kimchi (동치미) as an added vegetable/garnish.
Cham-sora, Rapana venosa, Veined rapa whelk, or Asian rapa whelk 참소라 / 피뿔고둥 (cham-so-ra/pi-ppul-go-dung)
There are different kinds of 소라 (so-ra) aka sea snail. This kind is called 참소라 (cham-so-ra), it can also be named and sold as 피뿔고둥 (pi-ppul-go-dung). It is in season in the spring. This sea snail has a orange color…
Cuttlefish 갑오징어 (gap-o-jing-eo)
Cuttlefish are different from squid because they have a hard shell, like bone, in their body. They are in season in the spring and fall. Before using cuttlefish, you need to remove the beak, the bone in the body section,…