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.
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• Use:
  Seasoning for broth

• Storage:
  Keep in the cabinet.

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

Buchu Jeon (부추전) is one of the popular Korean snacks. Sometimes Koreans like to eat 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 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.
Read more about Jeon from Wikipedia…

Short Korean Lesson: *^^*

• BuChu (부추)=Garlic Chive
• Jeon (전)=Name for Korean Style Pancake

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