| Collection Listing | |
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on the "View Now" or "Open Now" links to view or open the file, or on the "Gallery" link to jump to the file's page. |
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baechu_kimchi.png Open Now Gallery |
Size: 910 kB Date: 07/06/2010 |
Baechu-kimchi - Napa Cabbage Kimchi 배추김치Alternate Spellings; baechu gimchi, bay chu kimchi, bae chu kimchi, baechu kimchee Kimchi is served with almost every Korean meal. The most common type is made with Korean cabbage (Napa Cabbage), but there are hundreds of different kimchi dishes.    Original Image by hannaone |
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bindaetteok.png Open Now Gallery |
Size: 770 kB Date: 09/01/2010 |
Bindaetteok - Mung Bean Pancake A fried pancake made of mung bean flour and a little glutinous rice flour cooked with pork, sliced kimchi, green bean sprouts, green onions and garlic. Image Credit: Tales of an LA Addict (Abby) http://flickr.com/photos/la_addict/2151528872/ |
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bossam_simple.png Open Now Gallery |
Size: 834 kB Date: 07/06/2010 |
Bossam - Simple Boil 보쌈 (bossam) Bossam is a great way to enjoy kimchi and pork belly. The bite sized wraps make an excellent appetizer, banchan like dish, or drinking snack (anju). Original Image by hannaone |
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bulgogi.png Open Now Gallery |
Size: 960 kB Date: 07/16/2010 |
Bulgogi 불고기Bulgogi is one of Korea’s most popular beef dishes, and after kimchi is probably the best known Korean dish. Thin sliced beef marinated in a seasoned soy sauce then either grilled quickly over high heat, or stir fried with an assortment of vegetables. Image credit: http://en.wikipedia.org/wiki/File:Korean.cuisine-Bulgogi-01.jpg |
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daegi_bokkeum.png Open Now Gallery |
Size: 775 kB Date: 07/15/2010 |
Dwaejigogi-bokkeum/ JeYuk Bokkeum (돼지고기볶음 / 제육 볶음I was first introduced to this dish as an accompaniment to drinking soju in Korea. A small plate of fiery pork served as a drinking snack in any of the "soju tents" found across Korea. In restaurants and in homes, this dish was served as a main dish, served with rice and ban chan, and very often with leaves of lettuce, perilla, napa cabbage, or some other large green leafy vegetable. These leaves are used as wraps, with the meat, some rice, possibly some raw garlic and chili pepper slices, and a dollop of Ssamjang as a filling. Original Image by hannaone |
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dak_bokkeum_twice_cooked.png Open Now Gallery |
Size: 843 kB Date: 07/06/2010 |
Dak Bokkeum - Korean Twice Cooked Chicken 닭볶음A non-spicy version of the twice cooked chicken often found as a street food in Korea. Original Image by hannaone |
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dak_yangnyeom.png Open Now Gallery |
Size: 1093 kB Date: 07/06/2010 |
Korean Spicy Chicken Wings (Korean Fried Chicken - the other Kfc) One of the most popular "Special Order" dishes from my former Korean Restaurant. These spicy wings are great as an appetizer, "finger food" on game days, or as a main dish with rice and ban chan. Original Image by hannaone |
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dakjjim.png Open Now Gallery |
Size: 732 kB Date: 07/06/2010 |
Dakjjim Braised chicken and vegetables. The chicken is cut into pieces using a heavy cleaver, marinated or seasoned, then braised with selected vegetables. This is a popular dish that is also served as "Anju", or a drinking dish. Original Image by hannaone |
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doenjang_jjigae.png Open Now Gallery |
Size: 904 kB Date: 07/27/2010 |
Doenjang Jjigae A hearty soup made from soy bean paste, tofu, and assorted vegetables.
Image Credit: http://en.wikipedia.org/wiki/File:Doenjangjiggae.JPG |
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dol_sot.png Open Now Gallery |
Size: 647 kB Date: 07/09/2010 |
Bibimbap One of the most popular Korean dishes, bibimbap can be found in most Korean Restaurants around the world. As it is a "constructed" dish, there is no real "recipe", rather it is a compilation of "mini-recipes" for each ingredient that is included in the dish. Original Image by hannaone |
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dongchimi.png Open Now Gallery |
Size: 736 kB Date: 07/19/2010 |
Dongchimi The liquid in dongchimi thickens as it ferments, and the radish assumes a tangy, zesty taste from the onion and pepper in the recipe.Dongchimi tastes best when it is allowed to gradually mature at a cool temperature; this also helps to ensure that the liquid will remain clear. Dongchimi goes well with spicy or salty dishes, and steamed sweet potato. Its zestfulness cleanses your palate, while the savory liquid makes dry foods easier to swallow. Image Credit: http://flickr.com/photos/karendotcom127/469365074/ |
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dongde-jjigae.png Open Now Gallery |
Size: 650 kB Date: 07/06/2010 |
Dongdae Jjigae Original Image by hannaone |
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dubu-jjigae.png Open Now Gallery |
Size: 772 kB Date: 07/06/2010 |
Dubujjigae 두부찌개 Original Image by hannaone |
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eomukguk.png Open Now Gallery |
Size: 853 kB Date: 07/06/2010 |
Eomuk guksu - Fishcake and Noodle soup 어묵국수A variation of Eomukguk, a Korean favorite, that includes rice noodles. Original Image by hannaone |
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gaejang.png Open Now Gallery |
Size: 761 kB Date: 07/06/2010 |
Gaejang A popular ban chan or anju dish, Gaejang is blue crab marinated in a seasoned soy sauce.
Original Image by hannaone |
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goojeolpan.png Open Now Gallery |
Size: 772 kB Date: 07/16/2010 |
Gujeolpan - Wraps with Eight Stuffings Gujeolpan is thought to have been introduced in the Joseon era as a dish for the royal court. It features a tray segmented into eight outer sections and a center piece.Various meats and vegetables are prepared and placed in the eight compartments while a thin crepe like flat cake is placed in the center. Diners can select any one or combination of the fillings, placing it(them) into one of the cakes, and rolling it as a wrap. Image Credit:gujeolpan |
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HAejangguk_Seonjiguk.png Open Now Gallery |
Size: 730 kB Date: 07/27/2010 |
Haejangguk - Hangover Soup 해장국A classic Korean "Hangover Cure", Haejanguk was originally made with ox blood in a broth from ox bones, but now can be made from a large assortment of ingredients. Image Credit: http://www.flickr.com/photos/ysjjhfox/53585412/in/set-1161929/ |
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haemul_pajeon.png Open Now Gallery |
Size: 528 kB Date: 07/09/2010 |
Haemulpajeon 해물파전The Korean green onion pancake is a favorite for appetizers, ban chan, or just as a snack. This is a version that includes seafood. Original Image by hannaone |
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Hoddeok-Green-Tea.png Open Now Gallery |
Size: 966 kB Date: 11/23/2010 |
Hoddeok (Green Tea Hoddeok) 호떡This brown sugar and pine nut filled pancake is a favorite street food snack that is gaining popularity in the United States and othe countries as a breakfast dish. Original Image by hannaone |
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Jajamyung.png Open Now Gallery |
Size: 744 kB Date: 07/06/2010 |
Jajamyung A Korean adaptation of a Chinese black bean sauce and noodle dish.Original Image by hannaone |
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jap_chae2.png Open Now Gallery |
Size: 726 kB Date: 07/09/2010 |
Japchae 잡채Alternate Spellings: Jap Jae, jop jae, jap chae, jap jae bap, chop che bop Vegetables and beef pan-fried separately then mixed with clear noodles, soy sauce, and other seasonings. One of the most popular party dishes, this dish is often served on birthdays, memorial days, for holiday feasts, or any other special day.
Royal Jap Jae
Original Image by hannaone |
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jeon.png Open Now Gallery |
Size: 939 kB Date: 07/09/2010 |
Jeon 전Jeon (Pan-fried Delicacies) is chopped, minced, or sliced seafood, meat, or vegetables coated in flour then dipped in egg and fried. This is an image of assorted Jeon prepared for a birthday celebration. Original Image by hannaone |
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kaibi-broiled.png Open Now Gallery |
Size: 908 kB Date: 10/20/2010 |
Kaibi - Korean Style Beef Short Ribs 갈비 - 갈비구이Beef short ribs cross cut in a thin flanken style cut, then marinated in a seasoning sauce that includes soy sauce, brown sugar, garlic, onion, Asian pear, and other ingredients. In Korean restaurants kaibi may be available for "cook at the table" grilling. |
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kaibi_tang.png Open Now Gallery |
Size: 755 kB Date: 07/06/2010 |
Kaibitang Original Image by hannaone |
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kimbap.png Open Now Gallery |
Size: 517 kB Date: 07/06/2010 |
Kim Bap In it's most simple form, Kimbap is rice rolled in seaweed, and is eaten as a very simple meal with a few banchan dishes. More often various fillings are included, the roll is sliced, and eaten as a snack or appetizer. Original Image by hannaone |
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kimchi_jjigae.png Open Now Gallery |
Size: 779 kB Date: 07/15/2010 |
Kimchijjigae A soup made from soured kimchi, pork, and often with tofu.Original Image by hannaone |
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kong_namul.png Open Now Gallery |
Size: 921 kB Date: 08/10/2010 |
Kong Namul 콩나물A simple but tasty ban chan dish. Many of my former customers would purchase pint and quart size containers of this dish to serve with home dinners or for work sponsored pot luck lunches. Original image by hannaone |
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mandu_guk.png Open Now Gallery |
Size: 676 kB Date: 07/09/2010 |
Manduguk Original Image by hannaone |
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nabak_kimchi.png Open Now Gallery |
Size: 875 kB Date: 07/19/2010 |
Nabak Kimchi 나박김치Radish water kimchi is sliced Korean radish in a pinkish broth. Served chilled, this is a very refreshing banchan dish. Image Credit: http://en.wikipedia.org/wiki/File:Korean_cuisine-Nabak_kimchi-01.jpg |
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naengmyon_arrowroot.png Open Now Gallery |
Size: 771 kB Date: 07/08/2010 |
Naengmyon Buckwheat or Arrowroot noodle served in a chilled or iced broth.Original Image by hannaone |
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odaeng_gamja.png Open Now Gallery |
Size: 801 kB Date: 08/10/2010 |
Odaeng and Gamja Bokkeum 오댕 / 감자볶음Two very popular ban chan dishes served in my former restaurant. Odaeng is a fried or baked cake made of fish and flour, then further prepped in a sweet or spicy sauce and use in a ban chan array, or simply cut and used in soups or stir fry dishes. Gamja Bokeum is medium or thick shredded potato that is rinsed well in cold water, lightly salted, then stir fried with shredded carrot and onion until just beginning to go tender. Original image by hannaone |
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shigeumchi_namul.png Open Now Gallery |
Size: 731 kB Date: 07/06/2010 |
Shigeumchi Namul 시금치나물Shigeumchi Namul, or seasoned spinach, is often served as part of a ban chan (side dish) array with Korean meals. Original Image by hannaone |
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Shrimp_veg_skewers.png Open Now Gallery |
Size: 821 kB Date: 07/06/2010 |
Shrimp and Vegetable Skewers Original Image by hannaone |
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sinseollo.png Open Now Gallery |
Size: 642 kB Date: 07/16/2010 |
Sinseollo Image Credit: http://en.wikipedia.org/wiki/File:Korean_royal_court_cuisine-Sinseollo-Casserole-01.jpg |
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sogogi_jjangjorim.png Open Now Gallery |
Size: 958 kB Date: 12/01/2010 |
Sogogi Jjangjorim Beef and eggs boiled in a seasoned soy sauce.Original Image by hannaone |
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Spicy_pork_grilled.png Open Now Gallery |
Size: 800 kB Date: 07/09/2010 |
Daegi Bulgogi My personal favorite. I first had Korean spicy BBQ pork at a soju tent in Gunsan city, served with raw garlic cloves, sliced raw red chiles, red leaf lettuce, kochujang, kimchi, and soju.Original Image by hannaone |
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ssam_style.png Open Now Gallery |
Size: 821 kB Date: 07/06/2010 |
Ssam Style Original Image by hannaone |
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tteok-kaibi.png Open Now Gallery |
Size: 872 kB Date: 10/01/2010 |
Tteokkaibi 떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibiTteokkaibi was a way to prepare meat that was full of flavor, and easy for the King to digest. Original Image by hannaone |
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tteok_boki.png Open Now Gallery |
Size: 852 kB Date: 07/09/2010 |
Tteokbokki Original Image by hannaone |
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tteok_mandu_guk.png Open Now Gallery |
Size: 779 kB Date: 07/06/2010 |
Teok Manduguk Original Image by hannaone |
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Yukejon.png Open Now Gallery |
Size: 812 kB Date: 07/06/2010 |
Yukaejang - Korean Spicy Beef Soup A soup made with beef, green onions, fiddleheads, and other vegetables in a spicy red broth seasoned with red chili pepper powder, garlic, and soy sauce.Original Image by hannaone |
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yukhoe.png Open Now Gallery |
Size: 727 kB Date: 07/16/2010 |
Yukhoe - Seasoned Raw Beef 육회Early versions of this dish featuring horse or ox meat were served in the Royal Court of Joseon. Image Credit: http://en.wikipedia.org/wiki/File:1001_yukhoe.jpg |
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