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  2. Doenjang - Wikipedia

    en.wikipedia.org/wiki/Doenjang

    In Korean traditional meals, the menu has concentrated on vegetables and rice, but doenjang, which is made of soybeans, has a great deal of lysine, an essential amino acid that rice lacks. Linoleic acid (53% of the fatty acids) and linolenic acid (8% of the fatty acids) have an important role in normal growth of blood vessels and prevention of ...

  3. Jjinppang - Wikipedia

    en.wikipedia.org/wiki/Jjinppang

    Jjinppang (찐빵; lit. "steamed bread") is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. [2] [3] Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation. [1]

  4. Omegi-tteok - Wikipedia

    en.wikipedia.org/wiki/Omegi-tteok

    Omegi-tteok (Korean: 오메기떡) is a type of tteok (Korean rice cakes) particular to the region of the Jeju Island, the largest island of the Korean Peninsula.Its traditional form is actually a by-product of the process of making omegi sul (sul is a Korean word for alcoholic beverages).

  5. Nuruk - Wikipedia

    en.wikipedia.org/wiki/Nuruk

    Nuruk (fermentation starter). Nuruk (Korean: 누룩) is a traditional Korean fermentation starter. [1] [2] [3] [4] It is used to make various types of Korean ...

  6. This Vintage Southern Yeast Roll Recipe Has a Surprising ...

    www.aol.com/vintage-southern-yeast-roll-recipe...

    Tips for Making Edna Lewis' Featherlight Yeast Rolls. Use salted butter on top of the rolls. Though the recipe calls for unsalted butter, the final result of the rolls lacked a bit of flavor.

  7. Hotteok - Wikipedia

    en.wikipedia.org/wiki/Hotteok

    Hotteok filled with a variety of seeds. The types of hotteok have been changing continuously although many favour the traditional cinnamon and peanut filling. Many variations have developed since the early 21st century, such as green tea hotteok, [7] pink bokbunja hotteok, corn hotteok, pizza hotteok and more. [6]

  8. Gejang - Wikipedia

    en.wikipedia.org/wiki/Gejang

    Gejang (Korean: 게장) or gejeot (게젓) is a variety of jeotgal, or salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs in either ganjang or a chili pepper powder based sauce. The term consists of the two words; ge, meaning "a crab", and jang which means "condiment" in Korean. [1]

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!