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Funchoza (Russian: фунчоза; Korean: 푼초자) or salat funchoza (салат фунчоза; 살라트 푼초자; lit. cellophane noodle salad) is a dish in Koryo-saram cuisine. It is variant of the Korean dish japchae, created by the Koryo-saram: a group of the Korean diaspora of the former Soviet Union. [1]
Memil-muk (메밀묵) or buckwheat jelly is a light gray-brown muk (jelly) made from buckwheat starch. [1] It is commonly served as banchan (a side dish accompanying rice) as well as anju (food accompanying alcoholic drinks). In post-war Korea, from the mid to late-20th century, memil-muk along with chapssal-tteok (glutinous rice cakes) was ...
Dotori-muk-muchim (acorn jelly salad). Like other muk, dotori-muk is most commonly eaten in the form of dotori-muk-muchim (도토리묵무침), a side dish in which small chunks of dotori-muk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.
South Korean cuisine. South Korea is a country in East Asia constituting the southern part of the Korean Peninsula. It is bordered to the north by North Korea, and the two countries are separated by the Korean Demilitarized Zone. Some dishes are shared by the two Koreas. Historically, Korean cuisine has evolved through centuries of social and ...
Culinary Class Wars (Korean: 흑백요리사: 요리 계급 전쟁) is a South Korean cooking competition in the dramatic style of Physical: 100. The first season was released on Netflix in 2024 and featured one hundred elite chefs divided into two classes: white spoons (veterans) and black spoons (newcomers), competing for the prize of ₩300 million. [2]
Hamhung naengmyeon, a cold noodle dish, is made with the sauce. It originates in Hamhung, South Hamgyong province, and is topped with hoe (sliced raw fish) seasoned with hot and spicy sauce. The noodles are mixed with the hoe and sauce, so called hoe naengmyeon, which is different from naengmyeon eaten in the rest of North Korea. However, the ...
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golbaengi-muchim. McCune–Reischauer. kolbaengi-much'im. IPA. [kol.bɛŋ.i.mu.tɕʰim] Golbaengi-muchim (골뱅이무침) or moon snail salad is a type of muchim (salad) made by mixing moon snails with vegetables. [1][2] In South Korea, it is an anju (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served ...
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