Glossary G
Gungjung topokki (Royal Stir-fried Rice Cake). A Korean stir-fried dish (Bokkeum) made of long rice cake bars (Garae ttoek) cut into pieces and stir-fried with beef, shitake mushrooms, onion and carrots mixed with sweet soy sauce.
Gungjung topokki is a dish traditionally served in the Royal Court.
Gosari Namul (Parboiled Fern Braken Salad) Gosari Namul
The young spring shoots of ferns are picked, parboiled, dried, and stored for year 'round use by Buddhist monks or families living near the mountains. The dried ferns are soaked and pan-fried with minced beef then seasoned with sesame oil, garlic, soy sauce, and chopped green onions.
Spiciness: mild Average Price: free
How to Prepare Gosari Namul
Wash gosari and remove coarse stems. Place in a mixing bowl with soy sauce and sesame seeds. Set aside. Preheat salad oil in a skillet. Saute chopped garlic and add the gosari. Mix thoroughly on high heat. When gosari is well mixed and tender, add sesame oil and chopped chives (optional).
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