Extra Soft Tofu _
순두부, SunDuBu
Posted by Aeri Lee on March 23, 2010
0 comments
Extra soft tofu is called SoonDuBu in Korean. It is usually used for soup or stew. The texture is very soft like jello. 
Category Archives: Fruits & Vegetables
Dried Hot Peppers _
마른 고추, MaReun GoChu
Posted by Aeri Lee on August 20, 2009
4 comments
In Korea, dried hot peppers are usually used for making kimchi or broth. You can find dried hot peppers in Korean or Asian grocery stores and also in some American grocery stores like Walmart.
- Use:
For making kimchi or broth- Storage:
Keep in the freezer.- Short Korean lesson: *^^*
MaeWoon (매운)= Hot or Spicy
Red Beans for PatBingSu _
팥빙수용 팥, PatBingSuYong Pat
Posted by Aeri Lee on July 18, 2009
0 comments
Red Beans are common in Korean cuisine. This particular type (chunky, not mashed) is for PotBingSu (Korean Summer Dessert). You can make it at home, although it is more convenient to buy it from a store. It is basically boiled red beans with sugar.
Baby Potatoes _
알 감자, Al GamJa
Posted by Aeri Lee on July 15, 2009
0 comments
There are different kinds of potatoes in the world depending on the color, size, texture, and the flavor. These bite size baby potatoes that I post today are used for side-dishes in Korean cuisine. We call them AlGamJa. Al means an egg or an egg shaped thing. The potato shape matches good with the name. 
Since the skin is very thin and soft, you can just eat the potatoes with the skin.
- Use: Side-dish
- Storage:
Keep in the storage place without light.- Short Korean lesson: *^^*
Al (알) = Egg shape
Pickled Cucumber _
오이지, OIJi
Posted by Aeri Lee on July 7, 2009
2 comments
- Use: Side-dish
- Storage:
Keep in the refrigerator.- Short Korean lesson: *^^*
Mool (물) = Water
