1) Non-glutinous riceWash, 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 riceWash, remove foreign materials, and soak in water for 30 minutes to 1 hour.
3) BarleyWash by rubbing the barley, remove foreign materials, and soak in water for 1 hour.
4) Glutinous African milletWash by rubbing the millet until the water runs clear, and soak in water for 1 hour.
5) Glutinous milletWash and remove foreign materials.
1) SoybeansWash, remove foreign materials, and soak in water for 8 hours.
2) Red beansWash 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 beansWash, remove foreign materials, and soak in water for 3 hours.
4) Mung beansWash, remove foreign materials, and soak in water for 8 hours.
5) Kidney beansWash, remove foreign materials, and boil in a pot with water.
1) Sweet potato and potatoWash, peel and soak in water.
1) Green onionRemove root and peel off outer leaves. Use white area for seasonings and green area for broth.
2) OnionCut 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) GarlicPeel and wash. Use the whole clove, or shred or mince for seasonings.
4) GingerPeel the outer skin and wash. To make ginger juice, grate on a grater, wrap with cotton cloths and squeeze the juice out.
5) CucumberRub the skin with salt and wash in water.
6) Burdock and lotus rootsPeel 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) SpinachCut 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 cabbageWhen 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 radishCut off leaves and tail; scrub with brush and rinse in water.
10) Red pepperWash, remove stem, cut diagonally or halve lengthwise and seed. Cut into thin strips or mince.
11) ZucchiniWash, halve lengthwise, and cut into half-moon shapes, rounds or matchsticks.
12) Soybean or mung bean sproutsheads and tails or just tails and wash.
13) Dried vegetables such as brackenSoak in water for about 8 hours.
1) Korean pearPeel and soak in sugar water. Grate on a grater, wrap with cotton cloths and squeeze out juice to make pear juice.
1) BeefRinse 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) PorkRinse, pound with a meat tenderizer or the back side of a knife to make the meat tender.
3) ChickenWhen cooking whole chicken, trim off the yellow fat, the tail part and wing tips. When cooking chicken pieces, remove the yellow fat.
4) IntestinesClean by massaging with salt and wheat flour several times; rinse in water.
5) Ox feet. knee bone. GristleSoak in water to draw out the blood for about 3 to 4 hours, changing water as needed.
1) Sea breamScale 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 corvinaScale from tail to head, remove fins and internal organs, and wash thoroughly.
3) SquidInsert 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) OctopusRemove internal organs and eyes, clean by massaging vigorously with salt, rinse in water.
5) ClamSoak in salt water to draw out sediments; rub vigorously with hands under water.
6) Oyster. Clam meatRinse gently in salt water; drain in a strainer.
7) CrabScrub 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) ShrimpInsert 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.
1) KelpWipe with damp cotton cloth, add cold water, boil and drain water.
2) Brown seaweedSoak in water, wash thoroughly and cut into the desired size.
3) LaverRemove foreign elements and toast each sheet on a grill.
1) Black sesameWash thoroughly, remove foreign materials; drain in a strainer and stir-fry on low heat.
2) SesameSoak in water for about 1 hour, rub with hands; remove foreign materials, drain in a strainer, and stir-fry on medium heat.
3) Fresh ginsengWash thoroughly and remove the head part.
4) Cinnamon sticksWash inside and outside and cut into the desired size.
5) OmijaWash thoroughly, soak in cold water for about 12 hours, filter through cotton cloths.
5) Salted yellow corvinaSlice the flesh. Boil head and bones in water, filter through a strainer and let cool.
5) Salted shrimpMince the solid ingredients.