kitchen terms Flashcards
Jeonbok
Abalone
juk
Korean porridge
Jeonbokjuk
variety of juk made with abalone and white rice. local specialty of Jeju Island
agar
jelly like substance obtained from seaweed. can be used as: veggie sub for gelatin, thickener for soups, fruit preserves, ice cream and other desserts
banchan
small dishes of food served alongside cooked rice in Korean cuisine. set in the middle of table to be shared.
bottarga or Botargo
Mediterranean delicacy of salted, cured fish roe. typically from grey mullet or tuna.
karasumi
similar to bottarga. softer cured mullet roe from Japan and East Asia.
Bibimbap
means “mixed rice.” served as bowl of warm white rice topped with namul and gochujang. Egg (raw or fried) and sliced meat common too. stirred together before eating.
Dolsot bibimbap
“stone pot mixed rice.” served in piping hot stone bowl with raw egg cooked against side of dish. typically seasoned with sesame oil before adding rice so bottom is brown/crispy.
Bugak
fried Korean traditional dishes, made by frying dried vegetables or seaweed that have been coated with chapssalpul (glutenous rice) for preservation. ingredients include: kim, perilla, chili pepper leaves, sliced potato and so on
twigak
deep fried veggies without chapssalpul. regarded as specialty of Korean Buddhist cuisine.
bulgogi
“Fire meat.” tender, thin slices of marinated sirloin or other prime cuts of beef. marinade commonly includes: soy sauce, sugar, sesame oil, garlic, pepper, scallions, ginger onion, or mushroom.
bossam
“Wrapped” or “packaged…” pork belly, boiled in spices, thinly sliced. served with sides - garlic, onion, ssamjang, saeujeot (pickled shrimp) and new kimchi. Often wrapped in lettuce or cabbage.
Confit
“preserved.” cooking in grease, oil, or sugar at a lower temp (200° F).
caviar - from which fish and location?
wild sturgeon in the Caspian and Black Sea
caviar - types in descending order of quality
Beluga - soft, large eggs in pale sliver-gray to black
Sterlet - small golden, a rarity
Osetra - medium-sized, gray to brownish
Sevruga - small, gray
Pacific sturgeon caviar - appearance and flavor
Medium to large size, firm grey to charcoal, mild flavor and clean finish
Caspian Sea Gold Ossetra caviar - appearance and flavor
Medium grain, light to dark brown with golden highlights, nutty rich flavor. Rare form of Ossetra.
Dashima
Edible kelp, used in making dashi. Can also be eaten fresh as salad. Known as kombu to Japanese.
How to make dashi
strip of dashima in cold water, then heated to near boiling, strained
Doenjang
“Thick sauce.” solid resulting from fermentation of meju. Very salty and thick. And unlike most miso may contain whole, uncrushed soybeans.
Meju - define and process of fermentation.
Block made from boiled, stone-ground dried soybeans.
exposed to sunlight/warmth. dried rice plants, rich in bacillus subtilis, attached to blocks. 1 to 3 mos later put in opaque pots in brine to ferment further.
dubujang
fermented tofu
jidan
egg garnish
