Across East Asia, people widely use dried kelp ingredient in traditional cooking. In South Korea, people refer to this ingredient as ‘dashima’ (다시마). In this article, I will discuss dried kelp’s uses in Korean cuisine as well as answer questions you may have about this ingredient.
Category:
Korean Ingredient Glossary
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In South Korea, people refer to dried persimmon as ‘gotgam’ (곶감). In Korean cuisine, people either consume these dried persimmons as a snack or use them as an ingredient in other foods. Learn about this ingredient!
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Korean peppers, also known as Korean peppers, Korean hot peppers, Korean red peppers, Korean green peppers, or Korean long green peppers, are a medium-sized variety of chili peppers of the Capsicum Annuum species. The Korean chili pepper is long and slender. Typically, it has a mild, sweet flavor. Learn all about this ingredient here!
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Allium tuberosum, otherwise known as garlic chives, Oriental garlic, Asian chives, Chinese chives, and Chinese leek, is a species of clump-forming perennial plant native to the Chinese province of Shanxi. Then, over time, it became cultivated and naturalized throughout Asia and much of the world. In South Korea, people refer to this plant as ‘buchu’ (부추). This ingredient is widely used in traditional and modern Korean cuisine.
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The Korean radish, known as ‘mu’ (무) in South Korea, is a variety of white radish with a sweet flavor and a firm, crunchy texture. It is a sturdy and stubby root vegetable with a pale green top that turns cream-colored about halfway down. Learn about this Korean ingredient!
