In English, we can translate ‘bokkeun konggaru’ (볶은 콩가루) as ‘roasted soybean powder.’ This subtly nutty and earthy Korean ingredient is used in traditional desserts and snacks.
Category:
Korean Ingredient Glossary
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Like many countries in East Asia, traditional South Korean meals predominantly center around a bowl of rice. The significance of rice in Korean food culture cannot be overemphasized or dramatized. …
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Dried Fruits & VegetablesFruitsKorean Ingredient Glossary
Schisandra Berry (Omija)
by Emilyby EmilyThe Schisandra Chinensis, commonly known as the Schisandra vine, magnolia vine, or Chinese magnolia vine, is a variety of plant native to the forests of Northern China, the Russian Far …
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Korean Ingredient GlossaryOil & Vinegar
Perilla Oil in Korean Cooking (Deulgireum)
by Emilyby EmilyRecently, we learned about toasted sesame oil in Korean cooking. This popular ingredient is used throughout East Asia as a finisher and cooking ingredient. Now, I would like to teach …
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Fermented salted shrimp is a traditional fermented condiment used to make some of South Korea’s most famous dishes, such as kimchi. In the Korean language, the word for these shrimp …