Posted by Aeri Lee on May 2, 2008
In Japanese cuisine outside of Japan, “bonito” usually refers to the skipjack tuna (Katsuwonus pelamis), which is known as katsuo in Japan. This fish is smoked and dried to make katsuobushi, an important ingredient in making dashi (Japanese fish stock.) This dashi powder is made mainly with the bonito and kelp, soy sauce, and cooking wine. It’s good for udong and noodle broth.
Read more from Wikipedia…
- Use:
Seasoning for broth
- Storage:
Keep in the cabinet.
국시장국, GukSi JangGuk
Posted by Aeri Lee on May 2, 2008
Guksi Jangguk is a type of broth you can use for udong or noodles. You can think of it as soy sauce with some flavoring such as bonito extract. This brand is called “Soba sauce” which means you use it for buckwheat noodles.
- Use:
To make Soup Broth
- Storage:
Keep in the refrigerator.
- Short Korean lesson: *^^*
Guksi (국시)=Noodles (Dialect)
Jang (장)=Soy Sauce
Guk (국)=Soup
부추전, BuChuJeon
Posted by Aeri Lee on May 1, 2008
Buchu Jeon is a popular Korean snack. Sometimes Koreans like to eat jeon (pancakes) on rainy days because it is a simple and quick snack to make without going out in the rain. Many Koreans believe that garlic chives helps fight colds and it makes the stomach strong. If you can’t find jeon flour (Korean pancake mix), then you can use normal flour with the addition of one egg.
Yield: 1 Dozen Pancakes
Short Korean Lesson: *^^*
- BuChu (부추) = Garlic Chive
- Jeon (전) = Name for Korean Style Pancake
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