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Injeolmi
''Injeolmi'' (, ) is a variety of ''tteok'', or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is a representative type of glutinous pounded ''tteok'', and has varieties depending on the type of '' gomul'' (고물, something to coating rice cake) used. ''Gomul'' can be made with powdered dried soybeans, azuki beans, or sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on the ''anban'' (안반, wooden pounding board). ''Patinjeolmi'' (팥인절미), and ''kkaeinjeolmi'' (깨인절미) are examples for the former, coated with azuki bean powder and sesame respectively. In ''ssuk injeolmi'' (쑥인절미) and ''surichwi injeolmi'' (수리취인절미) are '' artemisia'' and ''Synurus deltoides'' (AIT.) NAKAI) added. ''Injeolmi'' is not only a popular snack but also is considered a high qual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok'' is pounded from cooked grains. ''Tteok'' is enjoyed not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and ''namul'' (herbs/wild greens), to plain white rice ''tteok'' used in home cooking. Some common ingredients for many kinds of ''tteok'' are red bean, soybean, mung bean, mugwort, pumpkin, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey. ''Tteok'' is usually a food that is shared. ''Tteok'' offered to spirits is called ''boktteok'' ("good fortune rice cake") and shared with neighbours and relatives. It is also one of the celebratory foods used in banquets, rites, and various festive e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gomul
''Gomul'' () refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine. Uses ''Gomul'' is used to improve the appearance and taste of '' tteok'' (rice cake), including '' injeolmi'', '' danja'', and '' gyeongdan'', as well as between-layer fillings for '' siru-tteok'' (steamed rice cake). It helps with even cooking of steamed rice cakes, being the less dense layer (compared to the rice flour layer, which tend to turn stickier as it steams) through which steam passes more easily. ''Gomul'' is also used for topping '' bingsu'' (shaved ice). Sometimes, soybean ''gomul'' is served with grilled '' samgyeopsal'' (pork belly), with meat dipped in the soybean powder when eaten. Varieties and preparation Red bean or mung bean ''gomul'' is used in winter, while soybean or sesame ''gomul,'' which don't spoil as fast, are preferred in summer. Common varieties and their preparation are: * ''Bam-gomul'' (; "chestnut strands/flakes or powder") – chestnuts a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Etymology The word "soy" originated as a corruption of the Cant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwave
Microwave is a form of electromagnetic radiation with wavelengths ranging from about one meter to one millimeter corresponding to frequency, frequencies between 300 MHz and 300 GHz respectively. Different sources define different frequency ranges as microwaves; the above broad definition includes both Ultra high frequency, UHF and Extremely high frequency, EHF (millimeter wave) bands. A more common definition in radio-frequency engineering is the range between 1 and 100 GHz (wavelengths between 0.3 m and 3 mm). In all cases, microwaves include the entire Super high frequency, SHF band (3 to 30 GHz, or 10 to 1 cm) at minimum. Frequencies in the microwave range are often referred to by their Radio band#IEEE, IEEE radar band designations: S band, S, C band (IEEE), C, X band, X, Ku band, Ku, K band (IEEE), K, or Ka band, Ka band, or by similar NATO or EU designations. The prefix ' in ''microwave'' is not meant to suggest a wavelength in the M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empas
Empas (hangul: 엠파스) was one of the popular total internet search tools and web portal sites in South Korea South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korea, Korean Peninsula and sharing a Korean Demilitarized Zone, land border with North Korea. Its western border is formed .... The service was launched in 1998 by Knowledge Plant Corporation (), which changed its name to Empas Corporation in 2004. The name ''Empas'' is a combination of ''e-media'' and ''compass''. Before its merger with Nate in 2009, Empas was one of South Korea's most popular web search engines, and competed with Yahoo! Korea, Daum, Nate, and Naver. Empas was the second most popular web portal in the country from 2000 to 2001, by unique page view, behind Yahoo! Korea. Since the dominance of Naver started in 2003, however, the market share of Empas declined, and by late 2005, it had fallen into the fifth place amongst t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seoul Metropolitan Government
The Seoul Metropolitan Government is a local government of Seoul, South Korea. The mayor is elected to a four-year term by the citizens of Seoul and is responsible for the administration of the city government. The Seoul Metropolitan Government deals with administrative affairs as the capital city of South Korea. Hence, it is more centralized than that of most other cities, with the city government being responsible for correctional institutions, public education, libraries, public safety, recreational facilities, sanitation, water supply, and welfare services. In the city government, there are 5 offices, 32 bureaus, and 107 divisions. The headquarters is located in the Seoul City Hall building which is in Taepyeongno, Jung-gu, Seoul Jung District () is one of the 25 districts of Seoul, South Korea. Jung has a population of 131,452 (2013) and has a geographic area 9.96 km2 (3.85 sq mi), making it both the least-populous and the smallest district of Seoul, and is divided into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steamed Foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi Vietnamese, translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. Some varieties are cooked by steaming. ** Bánh bò – a steamed sponge cake ** Bánh bột lọc ** Bánh chuối hấp – literally "steamed banana cake" ** Bánh cuốn ** Bánh da lợn – a steamed layer cake ** Bánh khoai mì hấp ** Bánh tẻ * Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed * Corunda * Couscous * Dhokla * Jjim – a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup ** Agujjim ** Andong jjimdak ** Galbijjim – a variety of ''jjim'' or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , but is made by pounding grains of rice, while dango is made with rice flour. History The process of steaming glutinous rice and making it into a paste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croffle
The croffle is a hybrid of a croissant and waffle. It was popularized in South Korea and then spread throughout the world. The concept is reminiscent of another pastry, the Cronut which is a croissant and donut hybrid which was created by Dominique Ansel. Description The croissant and waffle are both popular breakfast items; the croffle combines the buttery layers of the croissant with the crispiness of the waffle. Furthermore, the waffle patterning allows the pastry to catch syrups, sauces, or other toppings. Endless sweet and/or savory combinations are possible (e.g. avocado and feta, lemon cheesecake, and Nutella and banana). History Although it was popularized in South Korea, Irish pastry chef and TV show host, Louise Lennox, is sometimes credited with having inventing the pastry. Lennox collaborated with bakery chain Cuisine de France at a 2017 pop-up called La Petite Boulangerie in Dublin, Ireland where the croffle was the pièce de résistance. However, a 2015 ''Food & Wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
