Korean cuisine

Illustrated Guide, Korean Phrasebook and Maps. MobileReference. 2009-12-15. ISBN 978-1-60778-031-1.  Pettid, Michael J. Korean cuisine: an illustrated history

雞心（ハート／ハツ／こころ） 雞肝（レバー） 雞皮（(とり)かわ） 雞翼（手羽先） 雞尾（ぼんじり） 雞小腸（シロ） 雞軟骨（なんこつ） AsiaToday. Korean Cuisine Introduced at JNU International Food Festival. The Huffington Post.

popular in Korean cities, and a Western-style food processing industry in Korea began. Some Japanese food items were also adopted into Korean cuisine at that

洪魚膾（朝鮮語：홍어회／洪魚膾）是一種由鰩魚（韓語稱“洪魚”）製成的發酵食品，具有類似氨的刺激性氣味。洪魚膾是韓國全羅道（尤其是木浦市）的一種鄉土飲食（英语：Korean regional cuisine），常與熟豬肉和韓式泡菜搭配食用，這三種食物合稱為“洪濁三合（朝鲜语：홍탁삼합）”（朝鮮語：홍탁삼합／洪濁三合 Hongtak

Cooking: From Everyday Meals to Celebration Cuisine. Houghton Mifflin Harcourt. 2019.  Kim, Victoria. Korean immigrant reigns over an empire of tofu stew