Glossary Y

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Yachae is the Korean word for "vegetables ".

Yangsongi-bokkeum refers to a Korean dish of sauteed button mushrooms

Yakpab was called Hyangbap, Michan and Japkwaban for its unique taste and aroma. It is one of the traditional foods from Korea, particularly from Kaesong. Yakpab is made by steaming glutinous rice in an earthenware steamer and mixing it with sesame oil, honey, sugar, dates, chestnuts and soy sauce. It was mainly served on holidays. Kaesong is a city of southern North Korea near the South Korean border. It boasts its peculiar traditional foods.

Yeolmu Kimchi refers to Korean variety of Kimchi made from young summer radish, therefore, it is also called Young radish Kimchi

Yukimi Daifuku is a variety of Daifuku. Yukimi Daifuku is a Mochi dumpling which is filled with vanilla ice cream rather than the traditional sweet bean paste. Yukimi Daifuku is a fairly recent Japanese food invention which is a very good treat on hot days.

Yang Gobchang-Gui refers to broiled beef tripe and chitterlings. It is one of Korea's grilled foods. Beef chitterlings and tripe make good dishes for grilling/broiling. Fresh chitterlings and tripes are thoroughly cleaned, cut into 5 cm pieces, and seasoned with a mixture of oil and red pepper sauce. Then they are broiled on a hot oiled grill with garlic and onions.
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