A special mixed kimchi made of Chinese cabbage, white radish, and dried pollack pieces. Often made with dried pollack soaked in water.
동태찌개(Frozen Pollack Stew)
A spicy stew made of pollack and vegetables. The pollack is first cooked in a clear broth, then white radish, red chili pepper powder or red chili pepper paste, garlic and green onions are added and cooked until thick.
돼지갈비강정(Glazed Spareribs)
Pork ribs first coated in a flour batter and deep-fried, then glazed in a sweet and spicy soy sauce mixture.
돼지갈비구이(Grilled Spareribs)
Pork spareribs marinated in a soy sauce or red chili pepper paste mixture and grilled.
돼지갈비찜(Braised Spareribs)
Pork spareribs seasoned and braised in a little broth with chili peppers, chestnuts, carrots and jujubes (Korean dates).
돼지고기(Pork)
The main pork cuts used in Korean cuisine are the shoulder, sirloin, sides, ribs, hocks, and the rump. The different parts are prepared in different ways to take advantage of their distinct flavors and textures. Pig's head is boiled and pressed or made into a soup. Shoulder, sirloin, and rump cuts are grilled or braised. Rib cuts are braised or pressed. Hocks are pressed or used in soup.
돼지고기구이(Marinated Grilled Pork)
Thin slices of pork marinated in soy sauce and red chili pepper paste and grilled. Also called dwaeji-bulgogi.
돼지고기김치볶음(Pork and Kimchi Stir-fry)
Chopped pork stir-fried with thinly sliced kimchi.
돼지고기볶음(Stir-fried Pork)
A spicy stir-fry of pork with chopped vegetables. Also called jeyuk-bokkeum.
돼지고기편육(Pressed Pork)
Big pieces of pork cooked in water with ginger, green onions and soybean paste (doenjang) and pressed to give a smooth texture. Often served with pickled shrimp sauce.
돼지머리편육(Pressed Pork Head)
Pork head meat cooked in water with ginger, onions, garlic and black pepper, then pressed into a block and sliced. Usually served on special occasions.
되비지찌개(Pureed Soybean Stew)
A thick white stew of soybean puree, pork, kimchi or fresh cabbage leaves. Served with seasoned soy sauce on the side.
된장(Soybean Paste)
A fermented soybean paste that is the base for many common Korean dishes.
된장국(Soybean Paste Soup)
A soup made of soybean paste (doenjang) and vegetables.
된장찌개(Soybean Paste Stew)
A stew made of soybean paste (doenjang) and various vegetables. Similar to soybean paste soup (doenjangguk) but much thicker.
두루치기(Spicy Sliced Beef Stew)
A stew made of beef, liver and tripe thinly sliced, seasoned, and cooked in broth with vegetables. A specialty of the southwestern regions of Korea.
두릅(Dureup)
Shoots or young leaves of the fatsia (Japanese angelica) tree.
두릅나물(Dureup Namul)
Blanched dureup shoots mixed with green onions, crushed garlic, soysauce, red chili pepper paste, vinegar and sesame oil.
두릅적/두릅산적(Dureup and Beef Brochette)
Blanched dureup shoots and beef slices mixed in a seasoned soy sauce and put on skewers. The brochettes are coated in flour, dipped in egg, and pan-fried.
두릅전(Pan-fried Dureup)
Blanched dureup shoots coated in flour, dipped in egg, and pan-fried.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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