The chestnut is used in diverse ways in Korean cuisine. Chestnuts are peeled and eaten raw as a companion for alcoholic drinks and put into cold dishes and even kimchi. They are also added to rice and braised beef rib dishes, are an important ingredient in many types of rice cake, and are served roasted, steamed, marinated in honey or made into cookies as a snack or dessert.
밤단자(Sweet Rice Balls Coated with Chestnuts)
Small rice cake balls made of glutinous rice. The balls are dipped in honey and rolled in ground chestnut.
밤초(Candied Chestnuts)
Peeled chestnuts simmered in water with sugar or honey until candied.
밥(Cooked Rice)
Rice that has been washed, brought to a boil and simmered until cooked. ln Korean, the expression 'eating rice' means to have a meal. Rice is unquestionably the essence of a Korean meal. There are several varieties of cooked rice: white (non-glutinous) rice, sweet (glutinous) rice, and rice mixed with other grains.
배(Korean Pear)
One of the most popular fruits in Korea, the Korean pear is bigger and rounder than its Western counterpart. lt is also has a very crunchy texture and more juice . Sliced pear is added to many Korean dishes.
배숙(Boiled Sweet Pear with Ginger)
Peeled and sliced Korean pears cooked in water with black peppercorns, ginger and sugar, then garnished with ground pine nuts.
배추(Chinese Cabbage)
As the main ingredient in kimchi, white cabbage is halved and its layers of leaves are filled with a spicy mixture. Similar cabbages can be found in Japan and China.
배추겉절이(Spicy Chinese Cabbage Salad Kimchi)
A salad made of Chinese cabbage leaves that are separated and salted, then tossed in a dressing of red chili pepper powder, green onions, garlic, soy sauce, sesame oil and some sugar.
배추김치(Chinese Cabbage Kimchi)
The most basic type of kimchi, made of whole Chinese cabbages. The cabbages are cut in half and then salted or soaked in salt water. Alter the leaves have lost some of their water, a mixture of julienned white radish, garlic, red chili pepper powder, green onions, fish sauce and ginger is spread over the layers of leaves. The cabbages are put in jars and left to season until the flavor is fully absorbed.
배추꼬릿국(Chinese Cabbage Root Soup)
A soup made of Chinese cabbage roots in a soybean paste (doenjang) broth with either beef or dried anchovies.
배추속댓국(Chinese Cabbage Heart Soup)
A soup made of the Chinese cabbage hearts in soybean paste (doenjang) broth with sliced beef and red chili pepper paste.
배춧국(Chinese Cabbage Soup (1))
A soup made of soybean paste (doenjang) and Chinese cabbage leaves.
백김치(White Chinese Cabbage Kimchi)
A version of cabbage kimchi with very small amounts of red chili pepper powder used only for seasoning the julienned radishes in the sauce.
백반(Set Menu with Rice and Side Dishes (Restaurant Menu))
Baekban can mean simply steamed white rice or a full menu of rice, soup and side dishes. The names of baekban dishes vary according to the main dish or soup that accompanies the rice, for example, doenjang stew baekban or bulgogi baekban.
백설기(Steamed White Rice Cake)
A white rice cake is cooked in a large steamer. This cake has a relatively coarse texture and is chewy and sweet. lt is traditionally shared with friends and neighbors at the feast celebrating the hundredth day after a baby's birth.
밴댕이젓(Pickled Large-eyed Herring)
Sauce made of large-eyed herring that have been heavily salted and pickled to make a thick, dark fish sauce that will keep for a long time. Can be served as a side dish.
뱅어포(Dried Whitebait)
Dried young whitebait are pressed into sheets, seasoned with red chili pepper paste, and grilled.
버섯(Mushroom)
The most commonly used mushrooms in Korean cuisine are the fragrant pine (songi) mushrooms, oyster (neutari) mushrooms, wood ear (mogi) mushrooms (very dark and thin, used mostly in Chinese and Korean cuisine), enoki (paengi) mushrooms, coral (ssan) mushrooms, shiitake (pyogo) and common button mushrooms.
버섯국(Mushroom Soup)
A clear soup made of mushrooms, beef and dubu (soybean curd
버섯볶음(Stir-fried Mushroom)
A stir-fry of mushrooms, onions and beef with seasoned soy sauce.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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