The basic kimchi made in large quantities in early winter. Whole Chinese cabbages are first salted and then a kimchi sauce made of julienned white radish, red chili pepper powder, garlic, green onions, and fish sauce is spread between the layers of cabbage leaves. The seasoned cabbages are put in earthenware jars and left to cure for some time before eating. Also called pogikimchi.
튀각(Deep-fried Seaweed or Vegetables)
Deep-fried seaweed or the leaves and stems of various vegetables, served as a crispy snack or a side dish. Dried seaweed is the most popular ingredient for this dish.
튀밥(Puffed Rice)
Crispy rice flakes puffed like popcorn.
파(Green Onion (Spring Onion))
Along with garlic, green onions are an integral part of Korean cooking and are chopped and used to flavor most Korean dishes, including meats, fish and vegetables. Green onions are also cooked whole in pajeon (green onion pancake) and pa-kimchi (a variation of kimchi made with green onions instead of cabbage).
파강회(Meat and Vegetable Bundles Tied with Green Onion)
Bundles of meat, chili peppers, and julienned egg garnish tied with blanched green onions and topped with pine nuts. Served with a dipping sauce of vinegared red chili pepper paste.
파김치(Green Onion Kimchi)
A kimchi made with lightly salted green onions seasoned with pickled anchovy sauce, garlic and red chili pepper powder.
파래(Grassy Seaweed)
A dark green grass-like seaweed that grows in small bunches. lt is used fresh, seasoned and dried, deep-fried, and put in soups.
파래무침(Seasoned Grassy Seaweed)
Blanched grassy seaweed seasoned with soy sauce, sugar and black pepper, or a mixture of pickled anchovy sauce, garlic, green onions and red chili pepper powder.
파랫국/파래된장국(Grassy Seaweed Soup with Soybean Paste)
A soup of grassy seaweed in a broth made of dried anchovies and soybean paste (doenjang). A regional specialty of Jeju-do.
파전(Green Onion Pancake)
Pancakes made of an egg, wheat flour and rice flour batter pan-fried with green onions, chives, beef, clams, mussels and other ingredients.
파채(Seasoned Green Onion)
Finely copped green onions mixed with red chili pepper powder, soy sauce, vinegar, sesame salt and sesame oil. This dish is used to garnish or accompany grilled or pressed meats and is most common in southeastern Korea.
팟국(Green Onion Soup)
A soup of beef broth with chopped green onions. A beaten egg is added to the soup just before serving.
팥(Red Bean(s))
팥(시루)떡(Red Bean Rice Cake)
A crumbly rice cake made of layers of rice flour and ground red bean steamed together and cut into squares. This is the most common type of steamed rice cake.
팥밥(Rice with Red Beans)
Rice cooked with red beans to give it flavor and color. The red beans are steamed in advance then cooked again with the rice.
팥죽(Rice and Red Bean Porridge)
A rice porridge made with red beans. After boiling the beans, they are strained to produce a liquid which is added to the cooked rice porridge. Sometimes small rice balls are added . This dish is made specially to celebrate the winter solstice.
패주구이(Grilled Scallops)
Seasoned scallops often grilled with beef and mushrooms.
편수(Summer Dumplings)
Square dumplings filled with seasoned ground beef and vegetables. Served in the summer.
편육(Pressed Meat)
Beef or pork cooked in boiling water and pressed. Served in thin slices with seasoned soy sauce.
편포(Ground Beef Jerky)
Minced beef that is seasoned, formed into flat patties, and dried.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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