Pollack innards cleaned and preserved in a sauce of red chili pepper powder, garlic and ginger. After fermentation, this dish becomes a salty side dish.
채소죽(Rice Porridge with Vegetables)
A rice porridge made with vegetables such as summer squash, green onions, bean sprouts, and pumpkin.
채소튀김(Deep-fried Vegetables)
Vegetables dipped in a flour batter and deep-fried.
천엽회(Beef Tripe Tartare)
Beef tripe washed clean with salt then cut into thin strips and served raw. The pieces are dipped in a mixture of salt, black pepper and sesame oil before eating.
청각(Sea Staghorn)
A type of sea plant used as a topping for traditional water kimchi. lt can also be blanched, then seasoned and served as a side dish.
A stew made with a thick soybean paste called cheonggukjang (similar to Japanese natto) with dubu (soybean curd / tofu), fully fermented kimchi, and pork. This paste is thicker and has a stronger smell than the regular soybean paste (doenjang). Also called dambukjang-jjigae.
청어구이(Grilled Herring)
Herring sprinkled with salt or marinated in a spiced soy sauce and grilled.
청주(Clear Rice Wine (2))
A clear, refined rice wine made from a thicker rice wine that has been strained several times. This type of rice wine is similar to Japanese sake.
초간장(Vinegared Soy Sauce)
A mixture of soy sauce and vinegar. This tangy dipping sauce is served with fish dishes or pan-fried vegetables and meat patties.
초고추장(Red Chili Pepper Paste with Vinegar)
Red chili pepper paste mixed with vinegar and sugar to make a more liquid dipping sauce with a sweet and sour taste. This sauce is most commonly served with raw fish dishes.
초교탕(Battered Meat and Vegetable Soup)
A soup with chicken, beef, shiitake mushrooms, bellflower root (dorajij and minari (Korean parsley) which have been seasoned, dipped in a fleur batter, and cooked in broth.
총각김치(Whole Radish Kimchi)
A kimchi made of young white radishes used whole with the stems and leaves. The radishes are seasoned with red chili pepper powder, green onions, garlic, ginger and fish sauce, then left to cure. lt literally means bachelor kimchi, because the stems are reminiscent of the long ponytails of unmarried men in traditional times. Also called altari kimchi.
추어탕(Loach Soup)
A thick, strongly flavored soup made of fresh loach simmered with vegetables, soybean paste (doenjang), and red chili pepper paste.
취나물(Wild Aster Namul)
A side dish made with blanched wild aster (a vegetable found in the mountains) that has been seasoned or stir-fried with other ingredients.
칠보편포(Ground Beef Jerky with Pine Nuts)
Dried ground beef jerky garnished with pine nuts.
칡차(Arrowroot Tea)
A tea made with the juice pressed from wild arrowroot. Powdered arrowroot can also be used.
칼국수(Home-style Noodle Soup)
A soup made of wheat flour noodles flattened and cut by hand, served in a hot chicken or beef broth and topped with clams, julienned summer squash, and a seasoning sauce.
코다리찜(Simmered Half-dried Pollack)
Half-dried pollack marinated in a sauce of red chili pepper paste, soy sauce, sugar, green onions, ginger, sesame oil and black pepper, then simmered over low heat.
콩(Bean (Soybean))
Soybeans are used to make soy sauce, dubu (soybean curd / tofu), and oil.
콩국(Chilled White Bean Soup)
A soup made with white soybeans that have been soaked for five to six hours, drained, boiled, and then pureed. The puree is strained to make this creamy, chilled soup.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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