List of Korean ingredients
Appearance
This is a list of ingredients found in Korean cuisine.
Meat
[edit]Name Local name |
Image | Region | Usage | Description |
---|---|---|---|---|
Beef | ![]() |
Beef is the most prized of all meats by Koreans. Beef is prepared in numerous ways today including roasting or grilling (gui), boiling in soups.[1] | ||
Chicken | Chicken has played an important role as a protein and all parts of the chicken are used in Korean cuisine, including the gizzards, liver, and feet. Young chicken are braised in a medicinal soups eaten during the summer months to combat heat called samgyetang.[2] | |||
Chitterlings | ||||
Deer meat | ||||
Dog meat | ||||
Duck meat | ||||
Egg (food) | ||||
Gizzard | ||||
Goat meat | ||||
Gopchang | ||||
Makchang | ||||
Pheasant | ||||
Pork | ||||
Quail | ||||
Tree sparrow | ||||
Wild Boar |
Grains
[edit]Name Local name |
Image | Region | Usage | Description |
---|---|---|---|---|
Barley | ||||
Buckwheat | ||||
Glutinous rice | ||||
Yulmu (Coix lacryma-jobi var. ma-yuen) | ||||
Millet | ||||
Rice | ||||
Sorghum | ||||
Wheat | ||||
Wheat gluten (food) |
Fruits
[edit]Name Local name |
Image | Region | Usage | Description |
---|---|---|---|---|
Apricot | ||||
Corylus heterophylla var. thunbergii | ||||
Grape | ||||
Jujube | ||||
Korean cherry | ||||
Persimmon | ||||
Platycodon grandiflorus | ||||
Plum | ||||
Pomegranate | ||||
Prunus mume | ||||
Pyrus pyrifolia | ||||
Prunus tomentosa | ||||
Strawberry | ||||
Tomato | ||||
Water melon | ||||
Wolfberry |
See also
[edit]References
[edit]- Pettid, Michael J., Korean Cuisine: An Illustrated History, London: Reaktion Books Ltd., 2008. ISBN 1-86189-348-5