goto content

  • sitemap
  • sign up
  • my page
  • visitkorea on Facebook
  • visitkorea on Twitter
  • visitkorea on YouTube
  • visitkorea on RSS

Korea Banner (Left)

The Basics of cooking Korean Food print

Preparing Garnishes

Gomyeong (garnish) is sprinkled or topped on dishes to decorate the food and make it more visually appealing.

  • 1) Preparing Egg Garnish

    ① Beat egg, separate egg white from yolk and sprinkle each with salt.
    ② Remove egg cord from the white and stir without letting it foam; strain through a sieve.
    ③ Preheat a frying pan and oil. Pan-fry white and yolk separately on low heat to the desired thickness.
    ④ Cut the fried white and yolk into various shapes such as domino or diamond shapes, or thin strips, and garnish.
  • Preparing Egg Garnish poto
  • 2) Preparing Watercress Garnish

    ① Beat egg, season with salt and stir without letting it foam, and strain through a sieve.
    ② Remove leaves of watercress, cut the stalks into 10-cm lengthwise, and skewer them at both ends.
    ③ Coat the skewered watercress with wheat flour then the beaten egg. Preheat a frying pan and oil, then pan-fry on low heat.
    ④ Cut the fried watercress into various shapes such as domino or diaper shapes, and garnish.
  • Preparing Watercress Garnish  poto
  • Preparing Meatballs poto
  • 3) Preparing Meatballs

    ① Select lean meat. Rince and mince finely.
    ② Remove excess water from tofu and mash finely.
    ③ Add beef to tofu and season with salt, minced green onion, minced garlic, sesame oil, ground black pepper and sesame salt, and mix together thoroughly.
    ④ Shape the seasoned beef into 1.5-cm diameter meatballs and coat with wheat flour and beaten egg.
    ⑤ When the frying pan is heated up, oil and pan-fry on low heat while rolling meatballs around so they don’t burn.
  • 4) Preparing Mushroom Garnish

    ① Soak dried brown oak mushrooms, stone mushrooms and Jew’s ear mushrooms in water for about 1 hour.
    ② Brown oak mushrooms: Remove the stems, slice and shred into thin strips, and season. Preheat the frying pan with oil, and stir-fry on low heat. It may also be cut into the shape of a gingko leaf, domino or diamond.
    ③ Stone mushrooms: Wash by rubbing with hands to thoroughly remove moss, remove belly button, roll up, shred into thin strips and season with sesame oil. Preheat the frying pan and oil. Stir-fry on low heat. Or it may be minced finely and mixed with egg white, pan-fried, and cut into domino shapes.
    ④ Jew’s ear mushrooms: Tear into 3 to 4 pieces, stir-fry after seasoning.
  • Preparing Vegetable Garnish poto
  • 5) Preparing Vegetable Garnish

    ① Green. Red pepper: Cut diagonally or halve lengthwise, seed, and then cut into thin strips or into domino or diamond shapes, or diagonally.
    ② Dried red pepper: Seed, cut diagonally or cut into thin strips.
    ③ Cucumber or zucchini: Wash by rubbing with salt, cut lengthwise, and peel the skin roundly and shred the skin. Marinate with salt and stir-fry. Or cut into domino or diamond shapes.
    ④ Small green onion: Cut off the roots, remove outer leaves, wash thoroughly, and chop finely or cut lengthwise.
  • 6) Preparing Nut Garnish

    ① Gingko nuts: Preheat a frying pan and oil. Stir-fry, remove skins with dry cotton cloths or paper towels while gingkoes are hot.
    ② Walnuts: Soak in warm water, peel the inner skin with a stick.
    ③ Jujubes: Wipe with damp cotton cloths, cut the flesh and flatten with mallet and cut into thin strips. Or create a flower by rolling up the flesh.
    ④ Pine nuts: Wipe with dry cotton cloths, remove tops, and use as is. Or halve lengthwise like as scale shapes, or grind into powder.
    ⑤ Chestnuts: Peel off outer shell and inner skin, slice or cut into thin strips.
    ⑥ Pumpkin seeds: Wipe with damp cotton cloths; use as is, or halve lengthwise.
  • Preparing Nut Garnish poto

    * Source: The beauty of Korean Food: With 100 Best-loved recipes by Institute of Traditional Korean Food

Quick Menu Quick Menu