A traditional drink made of water and honey with small rice cake balls filled with jujubes (Korean dates) and citron peel.
원추리나물(Day Lily Namul)
Blanched day lily stems seasoned with soybean paste (doenjang), red chili pepper paste, green onions, garlic, sesame oil, and sesame salt. This is a spring dish.
유(밀)과(Deep-fried Grain Cookies)
A variety of traditional cookies made with different kinds of flour and pan-fried or deep-fried. Each variety of cookie has a different name according to its ingredients and how it is cooked. Also called yumilgwa.
유자(Citron)
유자정과(Glazed Citron)
Citron peel cooked in water then simmered in sugar water until glazed. The citron fruit is added during the glazing process.
유자차(Citron Tea)
A tea made by adding hot water to a mixture of citron peel and honey or sugar syrup resembling marmalade.
육개장(Spicy Beef and Leek Soup)
A soup made with beef, green onions, fiddleheads, and other vegetables in a spicy red broth seasoned with red chili pepper powder, garlic, and soy sauce.
육포(Dried Beef Jerky)
Thin slices of beef marinated in soy sauce, black pepper, sugar and other seasonings, then dried in the shade. Often served as a dried snack with alcohol.
육회(Korean Beef Steak Tartare)
Thinly sliced raw beef seasoned with soy sauce, salt and sesame oil. Similar to steak tartare, this dish is usually served with julienned Korean pear and garlic.
육회돌솥비빔밥(Stone Pot Bibimbap with Beef Tartare)
A bibimbap served in a hot stone pot with vegetables and seasoned beef tartare over rice. When served, ail the ingredients are mixed together with a spicy red chili pepper sauce in the sizzling pot.
율란(Mashed Chestnut Sweets)
Mashed cooked chestnuts mixed with cinnamon and sugar, molded into chestnut shapes, and rolled in ground pine nuts or cinnamon.
율무차(YulmuTea)
A hot drink made by adding roasted ground Job' s tears (this white powder has a nutty flavor) into hot water with sugar or honey.
은어(Sweetfish)
은행(Gingko)
이강주(Igangju)
A liquor made by adding pear juice, ginger juice, honey and water to soju. This liquor is typically produced in February according to the lunar calendar and is famous in Jeonju in Jeolla-do in southwestern Korea and Hwanghae-do in North Korea.
인삼(Ginseng)
A root famous for its medicinal properties that is also used for cooking. Fresh ginseng is called susam and is served sliced as a special appetizer or dessert. lt can also be made into a juice. Dried ginseng is most often used to make tea or is added to dishes such as soups.
인삼정과(Candied Ginseng)
Sliced ginseng simmered until soft, then glazed in water with honey, sweet syrup, sugar and salt until candied.
인삼주(Ginseng Wine)
Liquor fermented with ground ginseng or flavored by adding a pouch of ginseng to wine that has already been made.
인삼차(Ginseng Tea)
A tea traditionally made by simmering ginseng, jujubes (Korean dates), and peeled chestnuts. Recently, an instant powdered version has become widely available. Ginseng tea is served with pine nuts on top.
인절미(Sweet Rice Cake)
A rice cake made of steamed glutinous rice that is beaten to make a firm, sticky dough. The rice cake is cut into squares and coated in ground beans or black sesame seeds to prevent them from sticking together and give them flavor.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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