Dried pollack is used as an ingredient in a variety of soups and side dishes. There are many grades but fish caught and dried in the winter is considered the best.
북어구이(Grilled Dried Pollack)
Dried pollack seasoned with soy sauce, or red chili pepper paste and grilled.
북어무침(Seasoned Dried Pollack)
Dried pollack shredded into thin strips and seasoned.
북어보푸라기(Seasoned Dried Pollack Flakes)
Dried pollack shredded into very thin flakes and seasoned with soy sauce, sugar, oil, and sometimes red chili pepper powder for color.
북어조림(Braised Dried Pollack)
Dried pollack braised in soy sauce, green anions and garlic until the flavor is fully absorbed by the fish. Served as a side dish.
북어찜(Simmered Dried Pollack)
Seasoned dried pollack simmered over low heat in a small amount of water.
북엇국(Dried Pollack Soup)
A soup made of dried pollack shredded by hand in a clear broth with garlic, green onions and a beaten egg added just before serving.
불고기(Bulgogi (Korean Barbecue))
Thin slices of beef marinated in a mixture of soy sauce, sugar, green onions, garlic, black pepper, sesame seeds, and sesame oil and grilled at the table. Bulgogi is one of Korea's most popular beef dishes.
불고기뚝배기(Bulgogi in Stone Pot)
Marinated beef cooked in a hot stone or earthenware pot with vegetables, clear noodles and broth. A variation of bulgogi, this dish has been recently developed by restaurants as a way of serving bulgogi for one.
불낙전골(Bulgogi and Baby Octopus Hot Pot)
A hot pot of marinated beef and spiced baby octopus cooked with vegetables in a broth.
불백정식(Bulgogi Set Menu)
A set menu of grilled marinated beef, rice, and some side dishes.
붕어찜(Braised Crusian Carp)
Carp braised in a soybean paste (doenjang) broth.
비늘김치/무비늘김치(Stuffed White Radish Kimchi)
A kimchi made of whole white radishes with diagonal slits that are stuffed with sliced radish and seasonings.
비빔국수(Mixed Noodles)
Cooked noodles mixed with vegetables, meat and a spicy sauce.
비빔냉면(Mixed Buckwheat Noodles)
Chilled buckwheat noodles mixed in a spicy sauce and topped with sliced cold meat, sliced Korean pear, cucumbers, and other vegetables.
비빔밥(Bibimbap (Rice Mixed with Vegetables and Beef))
One of the most popular Korean dishes, bibimbap consists of a bowl of rice topped with fresh and cooked vegetables and red chili pepper paste. Everything is mixed together before eating. Seasoned raw beef, grilled beef, or a fried egg can also be added. There are many styles and regional variations of this dish. The cities of Jeonju and Jinju are famous for their distinctive bibimbap and there are other variations such as hot stone pot (dolsot) bibimbap, soybean sprout bibimbap, and vegetable bibimbap. Goldongban is the royal court term for bibimbap.
비지찌개(Soybean Puree Stew)
A stew made of the soybean puree that is left after making dubu (soybean curd / tofu). Sliced pork and / or vegetables are added to the stew while cooking.
빙수(Shaved Ice with Toppings)
A refreshing summer snack made of shaved ice topped with sweet red bean, fruit, and sweetened condensed milk. ln accordance with the main topping, different variations are called pat-bingsu (sweet red bean), gwail-bingsu (fruit), and so on.
사골(Mixed Ox Bones)
Ox bones are used mainly to make soup stock. The chopped bones are soaked to eliminate any impurities and remaining blood, then are simmered in water for a long time to produce a milky broth.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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