korean food

Korean anchovy broth (stock), known as ‘myeolchi yuksu’ (멸치육수), is an essential staple in Korean cuisine. The term ‘myeolchi’ (멸치) means ‘anchovy,’ while the term ‘yuksu’ (육수) means ‘broth,’ ‘stock,’ …

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 …

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. …

Acorn jelly salad, known as ‘dotorimuk-muchim’ (도토리묵무침), is a Korean traditional Korean side dish made by combining acorn jelly with vegetables and tossed with a soy-sauce-based dressing. In this article, …

In South Korea, people have been preparing acorns into a specific dish known as ‘dotorimuk’ for generations. To make acorns safe, people in Korea crushed the acorns before passing water …