Doenjang
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Korean | ■■■■■■■ |
Korean in the food context refers to the culinary traditions and dishes that originate from Korea. This . . . Read More | |
Jeot (Jeotgal) | ■■■■■■ |
Jeot (Jeotgal) : Jeot more popularly known as Jeotgal refers tpsalted fermented food in Korean cuisine. . . . Read More | |
Wonchuri-namul | ■■■■■ |
Wonchuri-namul (Day Lily Namul ) refers to a Korean food made of blanched Day lily stems seasoned with . . . Read More | |
Day Lily Namul | ■■■■■ |
Day Lily Namul refers to a Korean food made of blanched day lily stems which are seasoned with soybean . . . Read More | |
Joseon | ■■■■■ |
Joseon also called Joseon Ganjang refers to soy sauce in Korea. Joseon Ganjang is thin and dark brown . . . Read More | |
Pancit Bihon | ■■■■■ |
Pancit Bihon in the food context refers to a popular Filipino noodle dish made from bihon (thin rice . . . Read More | |
Jjigae | ■■■■■ |
Jjigae is a Korean term which means "stew". Jjigae is similar to Guk but is thicker and hardier. The . . . Read More | |
Char Koay Teow / Char Kuey Teow | ■■■■■ |
Char Koay Teow / Char Kuey Teow: Char Koay Teow or Char Kuey Teow refers to one of the popular hawker . . . Read More | |
Jangajji | ■■■■■ |
Jangajji is vegetables pickled in soy sauce, red pepper paste or soybean paste. In Korea, Jangajji are . . . Read More | |
Oi | ■■■■ |
Oi is the Korean word for "Cucumber(s)". Cucumber is used in Korea for many of their dishes, such as: . . . Read More |