Japchae
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Japchae-bokkeum-deopbap | ■■■■■■ |
Japchae-bokkeum-deopbap: Japchae-bokkeum-deopbap refers to a Korean dish made of rice topped with rice . . . Read More | |
Eomandu | ■■■■■■ |
Eomandu (Fish fillet dumplings). It is a Korean food made ofthinly sliced white fish fillet (filleted . . . Read More | |
Palabok | ■■■■■■ |
Palabok or Pancit Palabok is a one of the varieties of noodles in the Philippines using red sauce from . . . Read More | |
Maori | ■■■■■■ |
Maori cuisine refers to the traditional food practices of the Maori people, the indigenous Polynesian . . . Read More | |
Xerem | ■■■■■■ |
Xerem refers to a form of Cachupa or Catchupa , the national dish of Cape Verde in which the corn is . . . Read More | |
Pyeongyang Naengmyeon | ■■■■■ |
Pyeongyang Naengmyeon refers to the North Korean style noodles which is now famous throughout entire . . . Read More | |
Basic Korean Food Dictionary | ■■■■■ |
Basic Korean Food DictionarySikdang RestaurantMyeon/Guksu NoodlesBap Rice (cooked) SEAFOODSDaehap ClamGe . . . Read More | |
Jeoneohoe | ■■■■■ |
Jeoneohoe refers to a Korean dish of raw gizzard shad. Gizzard shad (Dorosoma) is a variety of marine . . . Read More | |
Tteokbokki | ■■■■■ |
Tteokbokki is Korean for "Stir Fried Rice Cake" . Tteokbokki is one of Korea's popular street foods made . . . Read More | |
Sagol / Subyeo | ■■■■■ |
Sagol / Subyeo: Sagol or Subyeo is Korean for "Ox bones" . Ox bones is mostly used to make Seolleongtang . . . Read More |