korea - KEY TERMS To know by Day Four/Five daikon :...

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KEY TERMS To know by Day Four/Five daikon : Japanese radish 12-20 in long, 2 in diameter. ginseng : is each of eleven species of slow-growing perennial plants with fleshy roots, in the Panax genus , in the family Araliaceae . It grows in the Northern Hemisphere in east- ern Asia jujube :Ziziphus zizyphus commonly called Jujube, Red Date, or Chinese Date, used primarily for its fruits. In Bangla (Bengali) it is called kul/Topa kul The freshly harvested as well as the candied dried fruits are often eaten as a snack, or with tea. They are available in either red or black kalbi : a tasty Korean barbeque, a bit sweet, spicy with a hint of ginger and garlic. It is a classic bbq Korean style. kimchi :the fiery korean pickle. cabbage in a stainless steel, glass or anamel bowl , toss leaves salt water. let it sit over night, drain and toss the cabbage with sacllions, ginger, garlic chili peppers and sugar , put it in a jar leav it 2-4 days . Napa cabbage : celery cabbage, use for kimchi red pepper sauce/paste : "Kochujang" is a Korean traditional fermented soybean-rice- red pepper powder paste. soybean paste :Doenjang is a traditional Korean fermented soybean paste. Its name lit- erally means "thick paste" in Korean . boiled soy beans , then form a paste , dird and fer-
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This note was uploaded on 03/04/2011 for the course A 101 taught by Professor A during the Spring '11 term at Culinary Institute of America.

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korea - KEY TERMS To know by Day Four/Five daikon :...

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