말린 도라지, MalRin DoRaJi
Posted by Aeri Lee on December 21, 2008
The root of this species (radix platycodi) is used extensively in as an anti-inflammatory in the treatment of coughs and colds. In Korea the plant is known as DoRaJi (도라지) and its root, either dried or fresh, is a popular ingredient in salads and traditional cuisine.
This has bitter taste, so you have to soak in water several hours (fresh one) or at least overnight (dried one) before you use them for cooking.
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Posted by Aeri Lee on December 20, 2008
Nowadays, I’m learning how to make American food and desserts. It’s fun to bake. Unfortunately, one weird thing about me is that I don’t like sweet things: ice-cream, candy, cake, pie, or cookies except fruit flavor candy. But I love cooking, baking, and eating. Good grief, if I liked to eat desserts, my belly will be 10 times bigger than now. hehe … Plus, my honey loves desserts, so I can enjoy baking desserts and he can enjoy eating them. 
Anyway, I tried a cookie recipe from a baking book that I got recently. It is a 500+ page heavy duty book that got on sale for only 5 dollars. ASSA!!! The recipe was called “Raspberry Sandwich Cookies.” Since I didn’t have any raspberry jam, I used homemade strawberry jam that my sister-in-law made instead. It worked pretty good. Maybe it was because of her yummy strawberry jam? hehe 
My husband gave 4 stars out of 5 for this recipe. Here is the recipe for you, if you want…hehe
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다시마, DaSiMa
Posted by Aeri Lee on December 20, 2008
DaSiMa (다시마) also called Kombu (konbu in Japanese or haidai in Chinese) are edible kelp from widely eaten in East Asia.
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팥 앙금, Pat AngGeum
Posted by Aeri Lee on December 20, 2008
Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.
Red bean paste is used in various Korean snack foods and desserts; including: Baram Dduk, BungEoPpang (붕어빵), HoTteok (호떡), PatBingSu (팥빙수), PatDanJa (팥단자), PatJuk (팥죽), PatTteok (팥떡)
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두부, DuBu
Posted by Aeri Lee on December 20, 2008
Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.
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