vinegar
[wfa_dish_archive]
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Haemul Pajeon
Crisp scallion-seafood pancake dipped in soy vinegar, classic makgeolli partner. Ready in 30 minutes prep and 20 minutes cooking. 2…
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Hsinchu Rice Noodles
Fine rice vermicelli stir-fried with pork, dried shrimp and shredded cabbage. Ready in 30 minutes prep and 20 minutes cooking.…
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Hoy Tod
Crisp-chewy batter fried with mussels or oysters and egg, served with sriracha. Ready in 20 minutes prep and 20 minutes…
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Hot and Sour Soup
Peppery vinegar-laced soup with tofu, bamboo shoots, wood-ear mushroom and egg. Ready in 30 min prep and 25 min cooking.…
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Huesenziwwi
Hare jugged in red wine and its own blood, an autumn game dish. Ready in 40 minutes prep and 2…
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Isaw
Charcoal-grilled chicken intestine skewers dipped in spiced vinegar. Ready in 45 min prep and 1 hr 15 min cooking. About…
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Jellied eels
Chopped eels boiled and set in their own savoury jelly, served cold. Ready in 20 min prep and 40 min…
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Jogae Gui
Clams grilled in their shells over an open flame at seaside stalls. Ready in 30 minutes prep and 15 minutes…
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Kacha Golla
Loose, crumbly fresh-cheese sweet eaten with a spoon rather than shaped. Ready in 30 minutes prep and 30 minutes cooking.…
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Kalalou
Okra stew with crab or beef, ladled over cornmeal. Ready in 35 minutes prep and 1 hour cooking. Serves 6.…