Yellow Pickled Radish _
단무지, DanMuJi
Posted by Aeri Lee on September 12, 2008
23 comments
Monthly Archives: September 2008
Salted Blue Mackerel _
자반 고등어, JaBan GoDeungEo
Posted by Aeri Lee on September 12, 2008
0 comments
In Korea, we use mackerel for soup, stew, or a side dish. For the side-dish, fry it with only salt and oil without any bread crumbs, flour, or butter. This special salted blue mackerel is for frying. They are already cleaned and salted and ready to cook. Just fried salted blue mackerel, with fresh warm rice, is enough to make your stomach happy. 
Rice Ovaletts _
떡국 떡, TteokGuk Tteok
Posted by Aeri Lee on September 12, 2008
0 comments
Tteok (also spelled ddeock, duk, dduk, ddeog, or thuck) is a Korean sweet cake made with glutinous rice flour (also known as sweet rice or chapssal) by steaming. There are hundreds of different kinds of Tteok eaten year round. In Korea it is customary to eat TteokGuk (Tteok soup). This particular shape of rice ovaletts are used for new year soup.
Read more from Wikipedia…
Soup Soy Sauce _
국 간장, Guk GanJang
Posted by Aeri Lee on September 12, 2008
4 comments
Korean soy sauce, (called Joseon ganjang (조선간장) in Korean) is a byproduct of the production of doenjang (Korean fermented soybean paste). Joseon ganjang, thin and dark brown in color, is made entirely of soy and brine, and has a saltiness that varies according to the producer. Traditionally in Korea, we have different kinds of soy sauce, depending on the length of the fermentation time. Basically we use 2 types of soy sauce the most. One is normal soy sauce, which is fermented for more than 3 years. The other is soup soy sauce which is fermented for 1 or 2 years. The longer you keep the soy sauce the darker color, and the stronger flavor. Nowadays, many Korean people just buy soy sauce from the store instead of making it at home since it is difficult and time consuming.
Salted Seaweed Stems _
염장 미역줄기, YeomJang MiYeok JulGi
Posted by Aeri Lee on September 12, 2008
0 comments
MiYeok JulGi is usually used for a Korean side-dish, MiYeok JulGi BokkEum in Korea. You can buy salted seaweed stems from a Korean or Asian store. Look for them in the refrigerator section. Since they are heavily salted, you will have to soak them in water at least one night before cooking. This is chewy and salty enough to eat without adding extra salt. If you want to a cook small amount and save some for later, cut them (Of course, they should be already soaked in water) into the size you want, and keep them in the freezer.
