Modeumjeon
Modeumjeon refers to a Korean pancake which contains various ingredients which includes egg, fish, pumpkin, pepper, and fried meatballs. It is one of the side dishes served with Sogogi-gukpap, a Korean favorite rich and hearty soup made from bones of a cow.
Related Articles | |
| Sogogi-gukpap | ■■■■■■■■■■ |
Sogogi-gukpap refers to a Korean dish of boiled rice served with beef soup. It is a Korean favorite rich . . . Read More | |
| Chowders | ■■■■■■■ |
Chowders is a type of thick hearty soups are made from fish, shellfish and/or vegetables and often contain . . . Read More | |
| Fanesca | ■■■■■■■ |
Fanesca refers to a hearty soup that combines numerous beans, grains, and other vegetables cooked in . . . Read More | |
| Tangigue fish | ■■■■■■■ |
Tangigue fish, also known as Spanish mackerel, is a sought-after seafood in various culinary traditions, . . . Read More | |
| Oritang | ■■■■■■ |
Oritang is Korea's duck stew (soup). Oritang is a variety of Guk, Korean soup or stew made by slowly . . . Read More | |
| Seonji | ■■■■■■ |
Seonji refers to beef-blood lumps in Korean which is one of the ingredients added to make Sogogi-Gukpap . . . Read More | |
| Quenelle | ■■■■■■ |
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More | |
| Trotter | ■■■■■■ |
Trotter refers to the foot of a pig, cow, or sheep, used in cooking various traditional dishes around . . . Read More | |
| Jeot (Jeotgal) | ■■■■■ |
Jeot (Jeotgal) : Jeot more popularly known as Jeotgal refers tpsalted fermented food in Korean cuisine. . . . Read More | |
| Honghap | ■■■■■ |
Honghap is the Korean word for "Mussels". In Korea, mussels are made into soups together with other ingredients . . . Read More | |