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Anban Shouyi Jing
Anban may refer to: *, a utensil used in Korean cooking Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ... * ''Anban'' (film), an Indian film made in 1944 *, a Panamanian cargo ship in service 1964-65 {{Dab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anban (utensil)
''Anban'' () is a traditional Korean cooking utensil used to make rice cakes known as ''tteok''. It consists of a wooden board usually measuring 1m wide, 1.5m long, and 15–20 cm thick, with short legs attached on its corners for support. It is accompanied by a ''tteokme'' (), a wooden pounding mallet made from a thick, short log with a handle attached. When making ''tteok'', the rice cake is placed on the ''anban'' and pounded with a ''tteokme''. Depending on the region, ''anban'' is also known as ''byeongan'' () or ''tteokban'' (떡반; 떡盤). A variant of ''anban'' consists of a long, narrow wooden board measuring 2m wide and 50 cm long, with one side left flat and another side hollowed out, the latter of which the rice cake is to be placed. During the Joseon period, ''anban'' and ''tteokme'' are common household items, but in modern times it is much less widespread in the advent of mechanical rice mills. ''Anban'' is still used to make ''tteok'' the traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cooking
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
