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HOME > Recipes > How to Cook > Preparing Basic IngredientsPreparing Basic Ingredients
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A. Grains 1) Non-glutinous rice: Wash, remove foreign materials, and soak in water for 30 minutes to 1 hour to make steamed rice. For porridge, soak for 2 hours. 2) Glutinous rice: Wash, remove foreign materials, and soak in water for 30 minutes to 1 hour. 3) Barley: Wash by rubbing the barley, remove foreign materials, and soak in water for 1 hour. 4) Glutinous African millet: Wash by rubbing the millet until the water runs clear, and soak in water for 1 hour. 5) Glutinous millet: Wash and remove foreign materials. B. Beans 1) Soybeans: Wash, remove foreign materials, and soak in water for 8 hours. 2) Red beans: Wash and remove foreign materials. Add red beans and water to a pot, heat for 2 minutes on high heat. When it boils, discard the boiled water, add additional water, and boil again. 3) Black beans: Wash, remove foreign materials, and soak in water for 3 hours. 4) Mung beans: Wash, remove foreign materials, and soak in water for 8 hours. 5) Kidney beans: Wash, remove foreign materials, and boil in a pot with water. C. Potatoes 1) Sweet potato and potato: Wash, peel and soak in water. D. Vegetables 1) Green onion: Remove root and peel off outer leaves. Use white area for seasonings and green area for broth. 2) Onion: Cut off root and stem area, peel and wash. To make onion juice, grate on a grater, wrap with cotton cloths and squeeze the juice out. 3) Garlic: Peel and wash. Use the whole clove, or shred or mince for seasonings. 4) Ginger: Peel the outer skin and wash. To make ginger juice, grate on a grater, wrap with cotton cloths and squeeze the juice out. 5) Cucumber: Rub the skin with salt and wash in water. 6) Burdock and lotus roots: Peel the skin with a special knife or back side of a knife, soak in vinegar water or slightly blanch in vinegar water to prevent discoloration. 7) Spinach: Cut off the roots with knife and remove yellowish leaves. Halve lengthwise if too wide. When blanching, add salt to the boiling water, add spinach root-side down, blanch slightly, and rinse in cold water. 8) Korean cabbage: When trimming tough and heavy cabbage, remove tough outer leaves and cut off the stem end. Use the leaves after removing each one by one. For Kimchi, make a criss-cross with a knife on the stem end of the cabbage, split the cabbage lengthwise and soak in salt water. 9) Korean radish: Cut off leaves and tail; scrub with brush and rinse in water. 10) Red pepper: Wash, remove stem, cut diagonally or halve lengthwise and seed. Cut into thin strips or mince. 11) Zucchini: Wash, halve lengthwise, and cut into half-moon shapes, rounds or matchsticks. 12) Soybean or mung bean sprouts: Remove heads and tails or just tails and wash. 13) Dried vegetables such as bracken: Soak in water for about 8 hours. E. Fruits 1) Korean pear: Peel and soak in sugar water. Grate on a grater, wrap with cotton cloths and squeeze out juice to make pear juice. F. Meats 1) Beef: Clean blood off beef, remove tendons, and cut into desired size. Before cooking, pound the beef with a meat tenderizer or the back side of a knife to keep the beef from curling up during cooking, and to make it more tender. When cooking pressed meat, tie it up with kitchen string to make a nice shape, and boil. 2) Pork: Clean blood off pork, pound with a meat tenderizer or the back side of a knife to make the meat tender. 3) Chicken: When cooking whole chicken, trim off the yellow fat, the tail part and wing tips. When cooking chicken pieces, remove the yellow fat. 4) Intestines: Clean by massaging with salt and wheat flour several times; rinse in water. 5) Ox feet. knee bone. Gristle: Soak in water to draw out the blood for about 3 to 4 hours, changing water as needed. G. Fish and Clams 1) Sea bream: Scale from tail to head, remove fins and pleats from inside of the gill with scissors or a knife. Remove internal organs and wash thoroughly. 2) Yellow corvina: Scale from tail to head, remove fins and internal organs, and wash thoroughly. 3) Squid: Insert hand in between head and legs and remove internal organs, taking care not to tear the body; cut off the internal organs just above eyes. Skin the body and wash thoroughly. 4) Octopus: Remove internal organs and eyes, clean by massaging vigorously with salt, rinse in water. 5) Clam: Soak in salt water to draw out sediments; rub vigorously with hands under water. 6) Oyster. Clam meat: Rinse gently in salt water; drain in a strainer. 7) Crab: Scrub the shell with a brush, remove end part of the legs. Separate the top shell from the rest of the body and cook the entire body, or cut into smaller pieces. 8) Shrimp: Insert a toothpick or skewer into the back side to remove internal organs. Cook after removing head and shell, or removing just the sharp triangle part above the tail. H. Seaweed 1) Kelp: Wipe with damp cotton cloth, add cold water, boil and drain water. 2) Brown seaweed: Soak in water, wash thoroughly and cut into the desired size. 3) Laver: Remove foreign elements and toast each sheet on a grill. I. Others 1) Black sesame: Wash thoroughly, remove foreign materials; drain in a strainer and stir-fry on low heat. 2) Sesame: Soak in water for about 1 hour, rub with hands; remove foreign materials, drain in a strainer, and stir-fry on medium heat. 3) Fresh ginseng: Wash thoroughly and remove the head part. 4) Cinnamon sticks: Wash inside and outside and cut into the desired size. 5) Omija: Wash thoroughly, soak in cold water for about 12 hours, filter through cotton cloths. 6) Salted yellow corvina: Slice the flesh. Boil head and bones in water, filter through a strainer and let cool. 7) Salted shrimp: Mince the solid ingredients. |
