Ingredients K
a b c d e f g h i j K l m n o p q r s t u v w x y z
Kimchee
- Soon Tubu Jjigae (Korean spicy tofu stew)
Kohlrabi
Brassica oleracea, a member of the cabbage family, originated in Europe in the 15th century. With white, green and purple varieties, it resembles a loose-leafed cabbage with an edible swollen stem. Peeled first, kohlrabi can be eaten raw, steamed, boiled, braised or gratinéed. Use as you would a turnip. Kohlrabi is in high season from May through August.
Krupuk
Krupuk are crispy shrimp-flavored crackers that are popular in Indonesia. They come in a variety of colors and are eaten as snacks or used as a garnish. Krupuk are made from tapioca flour and dried shrimp. They are sold in thin, flat, solid wafers, but puff up when deep-fried. The wafers can also be cooked in a microwave until they puff for a lower fat version.
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