Putgochu
Putgochu is the Korean word for "Young green chili peppers". In Korea, Putgochu are eaten fresh, chopped and added as flavorings to stews and stir-fried dishes or made into pickles before the became ripe or turn red.
Related Articles | |
| Sanchae Bibimbap | ■■■■■■ |
Sanchae Bibimbap (Mountain Vegetable Bibimbap). It is atype of Korean Bibimbap which consists of lots . . . 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 | |
| Baechu-geotjeori | ■■■■■■ |
Baechu-geotjeori: Baechu-geotjeori (Spicy Chinese Cabbage Salad Kimchi). It is a Korean salad made of . . . Read More | |
| Beetroot Achar/Achaar | ■■■■■■ |
Beetroot Achar/Achaar refers to pickles made of Beetroots. One of the vegetables available in Kerala, . . . 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 | |
| Oi | ■■■■■ |
Oi is the Korean word for "Cucumber(s)". Cucumber is used in Korea for many of their dishes, such as: . . . 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 | |
| Sawsawan | ■■■■■ |
Sawsawan is the Filipino word for dipping sauce or gravy. The most famous Sawsawan are: Toyo (Soy sauce) . . . Read More | |
| Phrik Kap Klua | ■■■■■ |
Phrik Kap Klua refers to one of Thailand's dips which is made from a mixture of sugar, salt and crushed . . . Read More | |