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2. Viburnum carlesii - Wikipedia

   en.wikipedia.org/wiki/Viburnum_carlesii

   Viburnum carlesii, the arrowwood [1] or Korean spice viburnum, [2] [3] is a species of flowering plant in the family Adoxaceae (formerly Caprifoliaceae), native to Korea and Japan (Tsushima Island) and naturalised in Ohio, USA. [4] Growing to 2 m (7 ft) tall and broad, it is a bushy deciduous shrub with oval leaves which are copper-coloured ...

3. Gochujang - Wikipedia

   en.wikipedia.org/wiki/Gochujang

   Korean chili peppers, of the species Capsicum annuum, are spicy yet sweet making them ideal for gochujang production. According to [ 19 ] gochujang is typically made from 25% red pepper powder, 22.2% glutinous rice, 5.5% meju powder (60% cooked soybeans and 40% non-glutinous rice), 12.8% salt, 5% malt, and 29% water.

4. H Mart - Wikipedia

   en.wikipedia.org/wiki/H_Mart

   H Mart (Korean: H 마트 or 한아름 마트) is an American chain of Asian supermarkets operated by the Hanahreum Group, headquartered in Lyndhurst, Bergen County, New Jersey. The chain has 84 stores throughout the United States, operated variously as H Mart, H Mart Northwest, and H Mart Colorado. [ 3 ]

5. AOL

   search.aol.com

   The search engine that helps you find exactly what you're looking for. Find the most relevant information, video, images, and answers from all across the Web.

6. Jajangmyeon - Wikipedia

   en.wikipedia.org/wiki/Jajangmyeon

   Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면 [2]) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. [3] It is a variation of the Chinese dish zhajiangmian; it developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon.

7. List of culinary herbs and spices - Wikipedia

   en.wikipedia.org/wiki/List_of_culinary_herbs_and...

   A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.