Fresh bellflower roots shredded into small pieces, then seasoned with red chili pepper powder, vinegar, salt, and sugar.
도라지정과(Candied Bellflower Roots)
Whole bellflower roots (doraji) peeled and simmered in a mixture of water, honey, and sugar until candied.
도미(Sea Bream)
도미구이(Grilled Sea Bream)
Sea bream seasoned with salt then grilled slowly over a low flame and basted frequently with sesame oil.
도미조림(Braised Sea Bream)
Sea bream seasoned in a spicy soy sauce and braised.
도미죽(Sea Bream and Rice Porridge)
A rice porridge with sea bream. The fish is cooled first and then deboned. The rice and fish meat is put into the fish broth and simmered until thick.
도미찜(Stuffed and Steamed Sea Bream)
Whole sea bream stuffed with clams, dubu (soybean curd / tofu), and vegetables and then steamed. The steamed fish is garnished with colorful vegetables and sliced chestnuts.
도미회(Raw Sea Bream)
Fresh sea bream thinly sliced and served raw.
도토리(Acorn)
도토리냉면(Chilled Acorn Noodle Soup)
Noodles made of acorn starch served in a chilled broth and garnished with seasoned vegetables.
도토리떡(Acorn Cake)
A steamed cake made of acorn starch, millet flour, and a coating of ground beans and red beans.
도토리묵(Acorn Starch jelly)
A firm jelly made of acorn starch, often served with a seasoned soy sauce.
돌나물(Dollamul)
Sedum, a fleshy-leafed perennial that is found in the mountains. The tender young plants are often added to kimchi made in the spring or are made into a spring salad as a side dish.
돌솥밥(Stone Pot Rice)
Rice cooked in a stone pot with chestnuts, mushrooms, and jujubes (Korean dates).
돌솥비빔밥(Stone Pot Bibimbap)
Rice cooked in a hot stone pot and topped with vegetables, seasoned and cooked ground beef, a fried egg and other ingredients. Before eating, red pepper paste or soy sauce and sesame oil are added to taste and everything is stirred with the rice.
동동주(Thick Rice Beer)
A beer made by fermenting rice with yeast. In Korean, the term dongdongju suggests something floating, referring to the rice grains that are often floating on top.
동치미(Radish Kimchi in Water)
A kimchi made of whole white radishes, green onions, garlic, ginger and salt water. The radishes are rolled in salt and put in a big jar with the other ingredients and salt water. After being cured, this kimchi has plenty of flavorful water which is chilled and served throughout the winter.
동치미냉면(Buckwheat Noodles in Radish Kimchi Water)
Buckwheat noodles served in chilled dongchimi water (a non-spicy kimchi made with white radish and lots of water) topped with sliced kimchi, a boiled egg and some meat.
동태(Frozen Pollack)
Frozen pollack does not have a strong smell and is therefore used in a lot of dishes.
동태매운탕(Spicy Frozen Pollack Stew)
A spicy stew of pollack with white radish, dubu (soybean curd / tofu), chili peppers, and other spices.
KFA(K-Food Archive) 약 100만여개 Big Data Project
통합검색
