A cold plate of thinly sliced jellyfish, cucumber, Korean pear and cold cuts mixed in a mustard sauce with garlic, soy sauce, vinegar and sugar.
헛제삿밥(Andong-style Bibimbap)
A variation of bibimbap topped with cooked beef, mackerel, dubu (soybean curd / tofu), egg, white radish, spinach, soybean sprouts and other cooked vegetables and mixed together before eating. Traditionally served at the annual ancestor worship ceremonies in the village of Andong in southeastern Korea.
호두(Walnut(s))
호두조림(Glazed Walnuts)
Seasoned beef sauteed on its own then simmered with walnuts until glazed. ln some cases, the beef is left out and the walnuts are glazed on their own.
호박(Pumpkin (Squash))
호박고지떡(Pumpkin Rice Cake)
A rice cake made of dried pumpkin mixed with glutinous rice flour, layered with red bean, and steamed. Popular in the southwestern region of Jeolla-do.
호박김치(Pumpkin Kimchi)
A variation of the basic cabbage kimchi with sliced pumpkin added between the layers of cabbage leaves. This is a specialty of the Hwanghae-do region in North Korea and is popular as a base for kimchi stew.
호박나물(Squash Namul)
Summer squash julienned and sauteed with green chili peppers, garlic, sesame oil and soy sauce.
호박범벅(Pumpkin and Mixed Grain Porridge)
A thick porridge made of steamed and mashed pumpkin with glutinous rice flour, cooked red beans, and soybeans.
호박볶음(Sauteed Squash)
Squash sliced into half moons and pan-fried with pickled shrimp sauce, wild sesame oil, green onions, and garlic.
호박선/애호박찜/애호박선(Stuffed Summer Squash)
Squash lightly cooked, then slit lengthwise and stuffed with seasoned ground beef, sliced mushrooms, and julienned egg garnish. The stuffed squash is coated in starch, steamed, and served with a mustard sauce.
호박잎쌈(Pumpkin Leaf Wraps)
Steamed pumpkin leaves used to wrap spoonfuls of rice and other food. Served with a red chili pepper paste sauce.
호박전(Pan-fried Summer Squash)
Squash sliced into thin round pieces, coated in flour and egg batter, and pan-fried.
호박죽(Pumpkin Porridge)
A porridge made of fully ripe pumpkins steamed and mashed, then mixed with wheat flour or glutinous rice flour and simmered until thick. Sweetened with sugar or red beans.
홍어(Skate)
홍어찜(Steamed Skate)
Skate steamed in soy sauce, garlic, red chili threads, green onions, sugar, black pepper and sesame oil. ln Jeolla-do, the skate is usually fermented before cooking. Also called hongeo-eosiuk.
홍어회(Spicy Skate in Vinegar)
Slices of fresh skate dipped in vinegar, then mixed with red chili pepper powder and other spices. This spicy skate is the main ingredient in Hamheung-style chilled noodles.
홍합(Mussels)
홍합미역국(Seaweed Soup with Mussels)
A soup made with seaweed and fresh mussels. Dried mussels are used when fresh ones are not available.
홍합죽(Rice Porridge with Mussels)
A rice porridge with mussels and ground beef. A popular dish for the elderly and for babies starting on solid foods. Also called damchaejuk.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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