Korean Cuisine Ingredients

January 30th, 2012 by admin Leave a reply »

Korean Cooking Ingredients

Bean

The Common bean or haricot, although commonly known as a “vegetable”, is actually a fruit, because it develops from a plant ovary and houses seeds.

Chilies

The Chili is a member of the Capsicum family and is available in many different varieties from mild to burning hot.

Garlic

It may make you breath smell bad but it tastes great, and it may even keep vampires away.

Ginger

Ginger is one of the primary flavorings of Chinese cooking, it has an aromatic, pungent smell and a slightly biting taste.
Onion
Onions are among the world’s oldest cultivated plants. They were probably known in India, China, and the Middle East before recorded history.
Salt

Table salt, is a harvested by the evaporation of seawater. It is commonly used as a flavor enhancer and preservative for food.
Soy Sauce

The Soy Sauce, originating from China, popular in Asia is darker than the thinner and saltier soy sauce from Japan.
Sesame

Sesame is native to Africa and Asia, sesame is now found in most of the tropical, subtropical, and southern temperate areas of the world..
Turnip

coming soon.
Vinegar

Vinegar is a liquid that is made by the fermentation of any of numerous dilute alcoholic liquids into a liquid containing acetic acid.

Originally posted 2009-09-11 16:49:04. Republished by Old Post Promoter

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