Glossary G
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Goat Head Soup is another name for Mannish Water which refers to a soup that is mostly be served at house parties or bought from street side vendors.
Goat Head Soup is a light soup made from goats head and seasoned with generous portions of garlic, escallion and scotch bonnet peppers. Dumpling, yam, cho-cho and green bananas are also boiled into the soup.
Gochu is the Korean word for "Chili Pepper(s)". The Korean red pepper or chili is usually less spicy than its Latin American cousin. Korean food uses both young green peppers as well as the ripe red ones. The red peppers are dried and ground into chili powder which can be stored for long periods. The Korean products made from Chili peppers which are used in Korean cuisine are:
1. Gochutgaru, gochu-garu (Red Chili Pepper Powder) -
A powder made of ground Korean red chili pepper. This is a major ingredient used to spice many dishes in Korean cuisine
2. Gochu-jangajji (Pickled Green Chili Peppers) -
Young green chili peppers are pickled in salt and water for a week, then mixed with a salty, spicy sauce
3. Gochujeon (Pan-fried Stuffed Green Chili Peppers) -
Green chili peppers cut lengthwise and stuffed with ground beef. The stuffed peppers are then coated in flour, dipped in egg, and pan-fried
4. Gochujjim (Steamed Green Chili Peppers) - Green chili peppers coated in flour, steamed, and seasoned with soy sauce and spices
5. Gochunnip-namu (Chili Pepper Leaf Namul ) -
Side dish made of chili pepper leaves that are blanched and seasoned
6. Putgochu (Young Green Chili Peppers) -
Young green chili peppers that are picked before they turn red. Eaten fresh, or chopped and added to stews or stir-fries
Deutsch: Gochujang / Español: Gochujang / Português: Gochujang / Français: Gochujang / Italiano: Gochujang
Gochujang in the food context refers to a savory, sweet, and spicy fermented condiment widely used in Korean cuisine. It is made from red chili powder, glutinous rice, fermented soybeans, and salt. This thick, pasty sauce is not only a staple ingredient in Korean kitchens but has also gained international popularity for its unique flavor profile.
Godiveau refers to Forcemeat made by pounding veal cut from the fillet in a mortar with an equal quantity of beef suet until it is finely ground, then eggyolks are added and mixed well, then add the beaten egg whites and salt and pepper to taste and finely choppped herbs. When all is well mixed in a paste small balls are shaped. These balls may be used in Ragouts and for various dishes and as garnishing.
Godiveau, moreover is a term applied to veal forcemeat; veal forcemenat used in the preparation of some garnishes.