> Korean Fermented Foods > Stories of Korean Source > Gochujang
 

 

 

Table Manners

 

 

 

 

Cooking

Dolsot Bibimbab

Ingredients: 30g of dried pumpkin slices, 30g of Korean aster (a kind of vegetable), 30g of Chinese bellflower, 30g of green bean sprouts....

more
Budae (Army) Soup

Ingredients: 200g of sausage, 100g of ham, 150g of garaeddok (long and slender rice-cake), 1 ball of onion, 1 squash.....

more
Ddokbokgi

Ingredients: 150g of ddokbokgi cake, 2 sheets of fish paste, 1/4 lump of tofu, 1 stock of large green onion, 2-3 leaves of cabbage....

more
Pollack Stew

Ingredients (4 servings): 1 pollack, 300g of radish, 1/2 young squash, 1/2 lump of tofu, 3 blue peppers, 1 red pepper, 1 stock of large green onion....

more
Roasted Thin Pork Chops

Ingredients: 400g of pork (shoulder-loin), 1/4 head of cabbage, 1/2 ball of onion, 2 blue peppers, 3 red peppers, 1 piece of large green onion.....

more
Octopus Stew

Ingredients: 3 small octopuses, 5 oak mushrooms, 50g of onion, 3 blue peppers, 3 red peppers, 50g of dropwort, 1 stock of green onion.....

more
Hot Croaker Stew

Ingredients: 1 croaker, 100g of oyster mushroom, 1/2 squash, 1/2 lump of tofu, 1 stock of large green onion, 50g of bracken, 3 blue peppers.....

more
Dakdoritang (Braised Chicken)

Ingredients: 1 whole chicken weighing about 600g, 3 potatoes, 1 carrot, 2 balls of onion, 3 blue peppers, 1 red pepper, a little salt.....

more
Haemultang (Soup with Sea Foods)

Ingredients: 3 prawns, 2 flower crabs, 1 octopus, 200g of razor clam, 150g of cham turbo flesh, 200g of radish, a handful of dropwort......

more