Chilled white bean soup made of pureed soybeans served with noodles and garnished. with julienned cucumber and watermelon. Sometimes white sesame seeds are added to the puree. This dish is eaten in the hot summer.
콩나물(Soybean Sprout Namul)
Sprouts about 5-7 centimeters long made from soybeans soaked in water. An inexpensive and popular ingredient for many Korean dishes.
콩나물국(Soybean Sprout Soup)
A clear soup with soybean sprouts.
콩나물무침(Seasoned Soybean Sprout Namul)
Blanched bean sprouts seasoned with green onions, garlic, soy sauce and sesame oil. This is one of the most common side dishes served in Korean homes.
콩나물밥(Rice Cooked with Soybean Sprouts)
White rice cooked with soybean sprouts.
콩나물잡채(Soybean Sprouts with Vegetable Medley)
A vegetable medley made of soybean sprout stems, fresh bellflower root, fiddlehead, sliced Korean pear, white radish and carrots tossed with a seasoning of green onions, garlic, vinegar, red chili pepper powder, salt and ground pine nuts. A regional specialty of southwestern Korea.
콩떡/콩찰떡(Sweet Rice Cake with Beans)
Steamed rice cake made with glutinous rice flour and black beans. Sometimes made by adding white rice flour to bean flour and water.
콩밥(Cooked Rice with Beans)
Rice cooked with various beans, such as black beans, green peas, or kidney beans. Served as an alternative to plain white rice.
콩잎김치(Soybean Leaf Kimchi)
A variation of kimchi made of salted soybean leaves mixed with sliced radish and fish sauce and laid between the cabbage leaves.
콩자반/콩조림(Glazed Black Beans)
A side dish made of black beans simmered in soy sauce and sugar until glazed.
콩죽(Bean and Rice Porridge)
A rice porridge made with soybeans that have been soaked in water and pureed.
콩팥구이(Grilled Beef Kidney)
Beef kidney seasoned with salt and sesame oil, then grilled.
탕(Soup)
The traditional word referring to soup. Dishes with names that end in ~tang are all soups that have been simmered for a long time over low heat.
탕평채(Mung Bean Jelly Mixed with Vegetables and Beef)
Slices of mung bean jelly mixed with vegetables, dried laver, and seasoned ground beef. Served cold.
토란국/토란탕(Taro Soup)
Soup of taro (a root vegetable) lightly cooked in water before adding beef and kelp.
토란줄기찜(Braised Taro Stems)
Dried taro stems that have been soaked in water, dipped in flour batter, and braised with green onions, garlic and other spices.
토장국(Thick Soybean Paste Soup)
A thick soup made of one part soybean paste (doenjang) and red chili pepper paste added to five parts water. Vegetables added to this soup vary according to the region and the season.
토하젓(Pickled Freshwater Shrimps)
A fish sauce made of freshwater shrimps pickled in salt, red chili pepper powder and sometimes green chili peppers, garlic, green onions and sesame seeds.
톳나물(Seasoned Bushy Seaweed)
A fresh side dish made of a bushy brown seaweed that has been blanched and seasoned.
통닭구이(Grilled Whole Chicken)
Grilled chicken served with either a spicy chili sauce or soy sauce.
KFA(K-Food Archive) 약 100만여개 Big Data Project
통합검색
