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 청갓 (chong-gat)
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,…
White Bone Broth (사골육수)
This creamy savory white broth can be used as the base for various dishes. It took me a lot of trial and error when making pure white bone broth but I finally got it and so let me know if…
Korean Duck Meat Cuts Explained
This post highlights the various parts of the duck and their common uses in Korean cooking. Duck Neck (오리 목살 / o-ri-mok-ssal) Texture/Fat: This cut is the most chewy part. Uses: This cut is usually used for 구이 (grilled) Duck Breast (오리…