Apple vinegar is made from apples and has a yellowish color. It is very popular, partly due to alleged beneficial health and beauty properties. We use both brown rice vinegar and apple vinegar interchangeably for Korean cooking.
Frying mix is one type of flour Korean people use for fried foods. As the name says, it’s already mixed with various ingredients for making frying batter. Simply mix this powder with some water. I usually use a mix of half frying mix and half normal flour for my frying since it tastes better that way.
In South Korea, kamaboko is called either eomuk (어묵) or odeng (오뎅). Eomuk can be boiled on a skewer in broth, and it is often sold on the streets of Korea. They can be eaten with alcoholic beverages, especially soju, similar to the function of hot dog stands in other countries. The broth is sometimes given to the customer in paper cups for dipping and drinking. An alternate preparation is called Hot-Bar, which is a deep-fried variation. It consists of eomuk along with various vegetables, served with different kinds of sauces or condiments such as ketchup. Eomuk is different from kamaboko.
Southeast Asian fish sauce is often made from anchovies, salt, and water. It is often used in moderation because it is intensely flavored. Anchovies and salt are arranged in wooden boxes to ferment and are slowly pressed, yielding the salty, fishy liquid. In Korea, it is called aek jeot, and is used as an ingredient in Kimchi (usually from myul chi, or kanari, meaning anchovies), both for taste and fermentation. Sae woo jeot (shrimp) is also popular as side sauce.
Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, potato, or canna starch) and water. They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. Cellophane noodles are generally round, and are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear.
In Korean cuisine, glass noodles are usually made from sweet potato starch and are called dangmyeon (당면; literally “Tang noodles”; also spelled dang myun, dangmyun, tang myun, or tangmyun). They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in a popular dish called japchae. They are usually thick, and are a brownish-gray color when uncooked.
JapChae, Dumpings, Frying Snack, and so on
Keep in the cabinet.
- Short Korean lesson: *^^*
DangMyun (당면)=Cellophane Noodles
Crab sticks are a type of processed sea food made of surimi, or finely pulverized white fish flesh, that has been shaped and cured to resemble snow crab legs. The individual pieces are usually colored red or yellowish red, and rectangular-oblong in shape, and small strings of the crab sticks can be neatly pulled and torn out in a similar manner to string cheese. The smell of crab sticks is similar to sea-food products. The texture is rubbery, and the taste is slightly salty. Crab sticks are cooked during the curing process and can be eaten directly from the package. Contrary to popular belief, crab sticks do not actually contain any crab, and since 1993 manufacturers have been legally obliged to label them “crab flavored sticks”. The primary ingredient in most crab stick is Alaska Pollock from the North Pacific.
A sushi roll made with crab sticks, avocado, and cucumber (sometimes) rolled with sesame seeds on the outside, is a California roll. Crab sticks are also often used in seafood salads as a cheaper substitute for real crab meat. Quality imitation crab is usually lower in cholesterol than regular crab, but it is also highly processed. The taste is vaguely like steamed crab.
Corn syrup is made from cornstarch, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Its major use is in commercially-prepared foods as a thickener and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness. Because of its mild sweetness, corn syrup may be used in conjunction with highly-intense sweeteners. Corn syrup is used to soften texture, add volume, prohibit crystallization, and enhance flavor.
We use both brown rice vinegar and apple vinegar interchangeably in Korean cooking. It is made with brown rice. There is another type of rice vinegar called chapssal (찹쌀, glutinous rice). Both are mixed with nuruk (누룩) which is a Korean fermentation starter. Ssal sikcho (쌀식초) or micho (미초) refer to rice vinegar in Korean. Rice vinegar has been favored by Koreans for its good flavor and nutritious element.
Immature garlic stems are tender and edible. They are also known as garlic spears or garlic tops. They have a milder taste than cloves. In Korea, we make some side-dishes with garlic stems. You can fry or pickle them with a spicy sauce or plain pickling spices.
In Korea, the radish (Daikon=Japanese name) is called JoSeonMu (조선무), it is often pickled, and used in a variety of kimchi called kkakdugi (깍두기). One of the most popular varieties of pickled daikon, called danmuji (단무지) in Korean, is usually bright yellow in color and is sometimes used in sushi or kimbap (김밥). Daikon is very low in food energy. A 3 ounce (85 g) serving contains only 18 Calories (75 kJ) and provides 34 percent of the RDA for vitamin C. Daikon also contains the active enzyme myrosinase that aids digestion, particularly of starchy foods.