Mussels braised in soy sauce, sugar, black pepper and sesame oil until reduced.
화양적(Beef and Vegetable Brochette (3))
Brochettes of beef, bellflower roots (doraji), carrots, shiitake mushrooms, cucumbers and other ingredients cut into strips, sauteed in soy sauce and sesame oil, then put onto skewers and pan-fried.
화전(Pan-fried Sweet Rice Cake with Flower Petals)
Round, fiat rice cakes made of glutinous rice flour, decorated with minced jujubes (Korean dates) or petals of colorful flowers such as azalea, rose, chrysanthemum, and pan-fried. The fried cakes are sprinkled with sugar while still warm.
화채(Korean Fruit Punch)
A sweet drink made of various fruits in omija (fruit of the Chinese magnolia vine) punch sweetened with sugar or honey. Azalea petals are sometimes added for color.
황태구이(Seasoned and Grilled Dried Pollack)
Freeze-dried pollack grilled with a seasoning of soy sauce, red chili pepper paste, green onions, garlic, sesame oil, sugar and black pepper.
회(Raw Seafood)
The word raw fish (hoe) usually refers to raw fish dishes similar to Japanese sashimi. However, hoe includes other raw or lightly cooked dishes including other seafoods and meats. Yukhoe refers to a raw beef (see Korean beef steak tartare) and sukhoe are dishes that are only lightly cooked (see parboild squid).
회냉면(Spicy Chilled Noodles with Raw Skate)
Hamheung-style buckwheat noodles mixed with a spicy sauce and topped with raw or fermented skate. Served cold.
회덮밥(Raw Fish and Vegetables over Rice)
Slices of raw fish and fresh vegetables served in a bowl over rice with vinegared red chili pepper paste. Mixed thoroughly before eating.
흑임자죽(Black Sesame and Rice Porridge)
A porridge made of white rice and ground black sesame seeds. Popular as a high energy food.
흰떡(White Rice Cake)
Rice cake made from white rice flour. The rice cakes are steamed then beaten or kneaded to give them texture. The cakes can be made into cylindrical rice pasta, garaetteok or into square jeolpyeon.
흰죽(Rice Porridge)
A porridge made of white rice only. The rice is soaked in water, added to plenty of water (about 6-7 times of the amount of rice) then simmered over medium heat until thick.
KFA(K-Food Archive) 약 100만여개 Big Data Project
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