Here is some information about mussels from Wikipedia…Click Here
These thick noodles are for special dishes like JjaJangMyun (자장면), Udong (우동), or JjamBbong (짬뽕). You can get them dried, frozen, or fresh. Personally, I like the fresh noodles the most and dry noodles the least. Cook the noodles in boiling water for about 6 to 8 minutes, unless the directions for your noodles tell otherwise. Then rinse the noodles quickly in cold water several times before you serve them – that will make the noodles more chewy and elastic.
In Korea, it is called miyeouk (미역) and used in salads or soup. If it is dried, soak it in the water for 10 to 20 minutes before using it.
Soup, Side dishes, Salads
Fresh Seaweed: Keep in the refrigerator.
Dried Seaweed: Keep in the cabinet.
This is ready-made yubu chobap packed with seasoned soybean curd and sauce. It was my first time to try this brand (Assi,) and it was good enough to use again.
In Korea, napa cabbage (BaeChu) is used in making the most common type of kimchi. It is the main ingredient of baechu kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are called ugeoji, and used in soups.
Kongnamul is a seasoned side-dish made from soybean sprouts as well as being a term for the sprouts themselves. It is one of the most common side-dishes, as well as a basic ingredient of bibimbap. After bean skins and the very end of the tails are removed, the sprouts are boiled. Drained sprouts are then seasoned with sesame oil, salt, chopped green onions, sesame seeds, minced garlic, and a sprinkle of chili powder.
In South Korea, Taro is called ToRan (토란) meaning “egg from earth”, and the corm is stewed and the leaf stem is stir-fried. Taro roots can be used for medicinal purposes, particularly for curing insect bites. I tried to find this in Korean stores here (USA) but I couldn’t. My mom sent this to me from Korea. I tried to think of what kind of vegetables you can substitute for this, if you can’t find it. When I consider the texture, I recommend oyster mushroom or Enokitake mushroom. Those substitutes are especially good when making the Korean soup YukGaeJang.
In East Asia, Pteridium aquilinum (fernbrake or bracken fiddleheads) is eaten as a vegetable. In Korea, a typical banchan (small side dish) is GoSaRi-NaMul (고사리나물) that consists of prepared fernbrake that has been sauteed. It is a component of the popular dish BiBimBap.