wanna know what it is...it's used in like ALL korean foods apparently...?
2007-06-20 13:31:57 · 7 answers · asked by Anonymous in Food & Drink ➔ Ethnic Cuisine
Are you thinking of kimchi? It's found in a lot of Korean dishes. It's a hot vegetable pickle containing fermented cabbage and chillis, among other ingredients.
2007-06-20 13:55:13 · answer #1 · answered by zee_prime 6 · 0⤊ 0⤋
Anchovy Sauce (Myulchi Aecjeot in Korean).
http://mykoreankitchen.com/2006/12/13/anchovy-sauce-myulchi-aecjeot-in-korean/
2007-06-20 13:51:53 · answer #2 · answered by Eleckid 2 · 0⤊ 0⤋
My popular is Cholula and it is going especially nicely on eggs and with steak. i love Louisiana warm Sauce with fried rice and lean beef. I under no circumstances hassle with unique Tabasco. even if the fairway Tabasco regulations all kinds of salty, starchy snacks. Franks crimson warm plus some butter is the unique buffalo wings sauce. It mixes into all kinds of sauces mutually with my own fairly spiced BBQ sauce and is my selection for pepping up Bloody Marys. Tapatio is between the use everywhere kinds. I make a chili base that is going fairly large on tacos and BBQ.
2016-10-18 23:30:41 · answer #3 · answered by ? 4 · 0⤊ 0⤋
ElecKid has already given you the specialised, anchovy form. The everyday generic form of Korean fish sauce, the direct equivalent of e.g. Thai 'nam pla', is called 'jeot gal', or simply 'jeot', for short.
2007-06-20 23:44:53 · answer #4 · answered by CubCur 6 · 0⤊ 0⤋
Sorry I can't remember the Korean name. The vietnamese name is Nuc Moom. There are slightly different spellings for it. Nuk Muam
2007-06-20 14:42:12 · answer #5 · answered by Charles C 7 · 0⤊ 0⤋
dwen jang = customary soy bean paste
2007-06-20 13:34:48 · answer #6 · answered by Anonymous · 0⤊ 0⤋
joe, um this is elise, he is wrong!!!!! sorry its something different! wahahahahahhaha!
2007-06-20 13:40:38 · answer #7 · answered by Anonymous · 0⤊ 0⤋