Tag: korean side dishes
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What is Dubu? Korean Tofu Explained (+ Easy Dubu Buchim Recipe)
Dubu is Korean tofu, sold in firm, soft and silken styles for stews, side dishes and pan-frying; learn the types and how to make crispy dubu buchim with soy dipping sauce.
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What is Mareun Saeu? Korean Dried Shrimp Explained (+ Easy Saeu Bokkeum Recipe)
Mareun saeu is Korean dried shrimp, used for crunchy stir-fried side dishes and savory broths; learn the types, how it differs from saeujeot and how to make sweet soy saeu bokkeum.
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What is Jangjorim Sauce? Korean Soy Braising Sauce Explained (+ Easy Beef Jangjorim Recipe)
Jangjorim sauce is the savory-sweet Korean soy braising liquid used to make shredded beef and egg jangjorim, a classic banchan; learn what’s in it and how to make it at home.
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What is Oligodang? Korean Oligosaccharide Syrup Explained (+ Easy Kongjaban Recipe)
Oligodang is the mild, clear oligosaccharide syrup Korean cooks use to sweeten and glaze side dishes; learn how it differs from mulyeot and how to make glossy kongjaban with it.
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What is Kkakdugi? Korean Cubed Radish Kimchi Explained (+ Easy Kkakdugi Recipe)
Kkakdugi is crunchy, juicy Korean cubed radish kimchi served with soups and fried chicken; learn what it’s made of, how it tastes and how to make easy kkakdugi at home.
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What is Ojingeo-chae? Korean Shredded Dried Squid Explained (+ Easy Ojingeochae Muchim Recipe)
Ojingeo-chae is sweet, chewy Korean shredded dried squid used in classic lunchbox side dishes; learn what it is, how it tastes and how to make spicy ojingeochae muchim.
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What is Mayak Egg Sauce? Korean Soy-Marinated Egg Sauce Explained (+ Easy Mayak Gyeran Recipe)
Mayak egg sauce is the sweet, garlicky Korean soy marinade behind addictive mayak gyeran; learn what’s in it, how it tastes and how to make jammy mayak eggs at home.
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What is Jangajji? Korean Soy Sauce Pickles Explained (+ Easy Onion Jangajji Recipe)
Jangajji are Korean vegetables pickled in soy sauce, vinegar or jang; learn the types, how the brine works and how to make easy onion and chili jangajji.
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What is Chamchi-aek? Korean Tuna Extract Sauce Explained (+ Easy Gyeran-mari Recipe)
Chamchi-aek is Korean tuna extract, a savory skipjack-based liquid seasoning for soups, side dishes and eggs; learn how to use it and make gyeran-mari with it.
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What is Mulyeot? Korean Starch Syrup Explained (+ Easy Myeolchi Ttangkong Bokkeum Recipe)
Mulyeot is the clear Korean starch syrup that gives side dishes their glossy, sticky finish; learn how it differs from rice syrup and honey and how to use it in anchovy-peanut stir-fry.
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