If you go to a Korean restaurant, you might have tried this spicy Korean soup or at least saw it on the menu. It is a popular Korean soup for people who like spicy food. Cooking different kinds of vegetables in homemade beef broth, along with a spicy sauce, will give you great soup flavor. In Korea, if somebody dies, we visit the funeral house to morn the dead person and comfort the family. They usually get visitors for 2 or 3 days before the funeral and they serve food to the guests. Nowadays, this is one of Korea’s funeral foods. I don’t know why, but it is… Of course, we enjoy eating this soup other times as well, especially in cold weather.
Short Korean Lesson: *^^*
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Kongnamul is a seasoned side-dish made from soybean sprouts as well as being a term for the sprouts themselves. It is one of the most common side-dishes, as well as a basic ingredient of bibimbap. After bean skins and the very end of the tails are removed, the sprouts are boiled. Drained sprouts are then seasoned with sesame oil, salt, chopped green onions, sesame seeds, minced garlic, and a sprinkle of chili powder.
Read more from Wikipedia…
- Use:
Side-dish, Ingredient for soup or main dish
- Storage:
Keep in the refrigerator.
- How to prepare to use:
Remove the skin of the beans or the bad parts of the heads and tails of the bean sprouts.
Wash them before using.
- Short Korean lesson: *^^*
Kong (콩) = Bean
NaMul (나물) = a general term for a Korean seasoned vegetable dish.
In South Korea, Taro is called ToRan (토란) meaning “egg from earth”, and the corm is stewed and the leaf stem is stir-fried. Taro roots can be used for medicinal purposes, particularly for curing insect bites. I tried to find this in Korean stores here (USA) but I couldn’t. My mom sent this to me from Korea. I tried to think of what kind of vegetables you can substitute for this, if you can’t find it. When I consider the texture, I recommend oyster mushroom or Enokitake mushroom. Those substitutes are especially good when making the Korean soup YukGaeJang.
Read more from Wikipedia…
- Use:
Side-dish, Ingredient for soup (YukGaeJang)
- Storage:
Keep in the cabinet.
- Types:
If you get dried Taro Stems, soak them in water at least one night before you use them for cooking. This will get rid of the small bitter flavor, and they will become soft to eat. Wash them well, and boil them for some time before using them as an ingredient.
- Short Korean lesson: *^^*
MalLin (말린) = Dried
ToRanDae (토란대) = Taro Stem
In East Asia, Pteridium aquilinum (fernbrake or bracken fiddleheads) is eaten as a vegetable. In Korea, a typical banchan (small side dish) is GoSaRi-NaMul (고사리나물) that consists of prepared fernbrake that has been sauteed. It is a component of the popular dish BiBimBap.
Read more from Wikipedia…
- Use:
Side-dish, Ingredient for soup, For BiBimBap
- Storage:
Dried one: Keep in the cabinet.
Soft one: Keep in the refrigerator.
- How to use:
If you get dried Fernbrake, soak it in water at least one night before you use it for cooking. This will get rid of the small bitter flavor, and become soft to eat. Wash it well, and boil it for some time before using it as an ingredient. You can also buy fernbrake that is already soaked in water and read to cook. Just wash it and use it for cooking.
- Short Korean lesson: *^^*
MalLin (말린) = Dried
GoSaRi (고사리) = Fernbrake
In Korea, slightly cooked mung bean sprouts, called SukJu NaMul (숙주나물), are often served as a side dish. They are placed into boiling water for less than a minute, immediately cooled down in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients.
Read more from Wikipedia…
- Use:
Side-dish, Ingredient for soup or main dish
- Storage:
Keep in the refrigerator.
- End so on:
They go bad very quickly, so once you buy them, use them quickly.
They absorb a lot of water when boiled, so depending on the dish you are making, you may need to squeeze the absorbed water out.
- Short Korean lesson: *^^*
SukJu (숙주)=Mung Bean Sprout
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