Glossary S
Siraegi is the Korean word for "Dried Radish Leaves". In Korea, the leaves of white radish or Chinese cabbage are dired to preserve them through the winter and used later in soups, stews or seasoned side dishes. Dishes made from Siraegi (dried radish leaves) are:
1. Siraegi-namul (Cooked Dried Radish Leaf Namul ) -
Dried radish or Chinese cabbage leaves that have been cooked in water, seasoned, and sauteed lightly in oil. Ground dried anchovies or sesames are some of the unique seasonings used to flavor this dish
Deutsch: Lende / Español: Solomillo / Português: Contrafilé / Français: Aloyau / Italiano: Lombata
The term Sirloin refers to a premium cut of beef derived from the rear back portion of cattle, prized for its tenderness, rich flavor, and versatility in culinary applications. This cut is widely recognized in global cuisine, though its exact anatomical boundaries and naming conventions vary by region. Understanding its characteristics, preparation methods, and cultural significance provides insight into its enduring popularity.
Sirniki or Syrniki refers to a Russian tasty dessert - a small fried cake filled with farmers' cheese or cottage cheese (Tvorog ) and topped with jam or sour cream.
Sirniki is made by combining or mixing together Tvorog, semolina flour, sugar and eggs to make a dough, shape the dough into small balls, roll in flour and then fried until golden brown.
Tvorog is cottage cheese (or quark) found in Russia.
Sirutteok is rice powder mixed with other ingredients and steamed in a siru, an earthenware steamer. It is a kind of Korean