Page 31 - Blog 2015 - Korea in Canada

KoREa In Canada
KoREa-Canada Blog 2015

called jangdokdae in the backyard.
It is used to make almost everything in Korean cuisine. Kimchi Stew, Kimchi, Budae-Jigae,
Spicy Pork BBQ, Spicy Braised Chicken(dak-bokkeumtang), Spicy Fried Chicken(Yang
nyeom-tongdak), Spicy Stirred Rice Cake(Tteokbokki), Kimchi Fried Rice…
uSubstitute: Hot Pepper flake slightly dampened with soy sauce with a dab of sugar

red HoT PePPer FLaKeS(Gochugaru, 고추가루)
It is a condiment consisting of dried and crushed (as opposed to
ground) red chili peppers.
uSubstitute: 1/2 teaspoon Cayenne powder per 3/4 teaspoon red
pepper flakes

SeSaMe oiL(Chamkireum, 참기름)
It is an edible vegetable oil derived from sesame seeds. Besides being
used as cooking oil in South India, it is often used as a flavor
enhancer in Chinese, Japanese, Middle Eastern, Korean, and
Southeast asian cuisine.
uSubstitute: Peanut oil

MinCed GarLiC(다진 마늘)
garlic is one the most important ingredients in Korean cuisine. Most
Korean recipes call for minced garlic as part of the seasoning. Whole
garlic cloves are also often used to make Korean broth, soups or
stews. Koreans also enjoy pickled garlic as a side dish and grilled
garlic with Korean BBQ and table cooking.
uSubstitute: none, but often omitting this ingredient won’t change the taste of the dish
drastically.

WeLSH onion(대파)
The Welsh onion is an ingredient in asian cuisine, especially in
East and Southeast asia. It is particularly important in China, Japan,
and Korea, hence the other English name for this plant,‘Japanese
bunching onion’.
uSubstitute: Scallion

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