Joseon
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Oi | ■■■■■■ |
Oi is the Korean word for "Cucumber(s)". Cucumber is used in Korea for many of their dishes, such as: . . . Read More | |
Jangajji | ■■■■■■ |
Jangajji is vegetables pickled in soy sauce , red pepper paste or soybean paste. In Korea, Jangajji are . . . Read More | |
Onggi | ■■■■■■ |
Onggi is the Korean word for "Earthenware pot" . The big Onggi pots or crocks can be used for making, . . . Read More | |
Wonchuri-namul | ■■■■■ |
Wonchuri-namul (Day Lily Namul ) refers to a Korean food made of blanched Day lily stems seasoned with . . . Read More | |
Ssamjang | ■■■■■ |
Ssamjang is another type of Korean sauce which comprises Gochujang, Doenjang (crushed, dried and fermented . . . Read More | |
Doenjang | ■■■■■ |
Doenjang is fermented soy bean paste and one of the fermented and preserved foods found in Korea. Just . . . Read More | |
Mejugaru | ■■■■■ |
Mejugaru is Korean for Fermented soybean powder. In Korea, the Mejugaru or fermented soy bean powder . . . Read More | |
Arroz Chaufa de Pescado y Mariscos | ■■■■■ |
Arroz Chaufa de Pescado y Mariscos refers to a Peruvian dish of Chaufa (Cantonese-style fried rice) with . . . Read More | |
Shoyu | ■■■■■ |
Shoyu is a Japanese word for soy sauce . In Japan, there are a number of different forms of shoyu, which . . . 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 |