Putgochu
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Wonchuri-namul | ■■■■■■■ |
Wonchuri-namul (Day Lily Namul ) refers to a Korean food made of blanched Day lily stems seasoned with . . . Read More | |
Gochu | ■■■■■■■ |
Gochu is the Korean word for "Chili Pepper(s)". The Korean red pepper or chili is usually less spicy . . . Read More | |
Ueong | ■■■■■■ |
Ueong is the Korean word for "burdock" . It is called Gobo in Japan. It is used in Korea as in Japan . . . 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 | |
Rocoto | ■■■■■■ |
Rocoto refers to a red, hot pepper/chili used in Peru. Rocoto pepper looks like a sweet red pepper, however, . . . Read More | |
Hungarian Hot | ■■■■■■ |
Hungarian Hot refers to one of the hottest chili peppers in the world beside Bhut Jolokia, Red Scotch . . . Read More | |
Beetroot Achar/Achaar | ■■■■■■ |
Beetroot Achar/Achaar refers to pickles made of Beetroots. One of the vegetables available in Kerala, . . . Read More | |
Kadugu Manga Achar / Achaar | ■■■■■■ |
Kadugu Manga Achar / Achaar refers to a variety of pickles from Kerala, India which is made from green . . . Read More | |
Gopchang Jeongol | ■■■■■■ |
Gopchang Jeongol refers to Korea's casserole or stew made of tripe. It is a seasoned entrails stew with . . . Read More | |
Tojangguk | ■■■■■ |
Tojangguk is a Korean thick soybean paste soup. Tojangguk refers to a thick soup made of one part soybean . . . Read More |