Gangnam Kimchi is our exclusive brand of traditional Kimchi made right here in the city of Chicago. From traditional classic kimchi to lesser known flavors like our Baek "White" Kimchi we have an extensive selection to choose from.
Our Kimchi is made from an old family recipe handed down from one generation to the next, except we've made a few alterations like taking out the MSG and skipping the fish sauce to make it vegan friendly. Don't worry, the taste is never compromised and we promise you freshly made Kimchi with loads of antioxidants, vitamins A & C, and probiotics. Healthy never tasted so good!
Soy bean sprouts are a staple ingredient in Asian cuisine, sprouted from the greenish-capped mung beans. Other common bean sprouts are the usually yellow, larger-grained soy sprouts. Here at Everfresh, we grow our own Bean and Mung Bean sprouts boasting of freshness and quality.
Mung bean sprouts are not to be confused with soy bean sprouts. Similar in appearance without the yellow-bean head, mung bean sprouts are sprouted from mung beans and are used commonly in Chinese stir fry. It's much milder in taste compared to soy bean sprouts.
Tteok is Korean rice cake made with glutinous rice flour (also known as sweet rice or chapssal), by a long process of milling, steaming and slicing. There are hundreds of different kinds of tteok eaten year round for many occasions. In Korea, it is customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and birthdays. It is often considered a celebratory food but is also eaten regularly in savory dishes.
You may find tteok mixed with other common ingredients such as red bean, and sweet red bean paste, Korean mugwort, jujube and other dried fruits, sesame seeds and oil, sugar, and pine nuts. The combinations are endless!
Here at Everfresh we have our own Tteok factory where we make plain sliced rice cakes or in the shape of long chewy logs. We supply many different Asian grocery stores and restaurants with these chewy sticky goodness, and you will often find them in savory soups like tteok guk (rice cake soup) or spicy dishes like ddukbokki (spicy rice cakes).
Korean rice is milled then turned into a powdery flour most commonly known to be used in Korean rice cakes. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Glutinous rice (also called sticky sweet rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains and is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky, but does not actually contain any gluten. Koreans use this powder to make various tteoks (rice cakes) or as a thickening agent in special dishes.
Koreans have a longstanding love affair with the Korean sweet potato. You can find this sweet tuber in savory stews, lattes, cakes, or sold piping hot by street vendors. Korean sweet potatoes are versatile to use with it's distinctively sweet taste and soft creamy texture. Studies have shown that sweet potatoes contain as many vitamins, minerals and other nutrients as spinach!
Where can you find these beauties? Everfresh has exclusivity on the Sugar Dandy brand from California. We can guarantee no one carries beautiful Korean sweet potatoes in Midwest as we do!