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Jat-guksu
''Jat-guksu'' () is a Korean noodle dish consisting of wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nuts. It is a local specialty of Gapyeong, Gyeonggi Province, where a great deal of pine nuts are harvested in South Korea. The recipe is quite similar to another summer dish, ''kong-guksu'', which is a noodle dish with a soy milk broth, but ''jat-guksu'' has a cleaner and more savory taste. See also * Korean noodles * Kong-guksu * Jatjuk * List of buckwheat dishes * List of Korean dishes References External links {{Soups Buckwheat dishes Korean noodle dishes Noodle soups Cold noodles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jatjuk
''Jatjuk'' () or pine nut porridge, is a variety of ''Juk (food), juk'' (porridge) made by boiling finely ground pine nuts and rice flour in water. * It is a mild, nutritious, and easily digestible dish often served to recovering patients and the elderly. Preparation The porridge is made with White rice, white Japonica rice, rice and pine nuts, which are separately soaked, ground, and sieved. The ground rice is then boiled, with ground pine nuts added a little at a time while simmering. Grinding the ingredients together causes them to separate after boiling. The porridge is seasoned with salt and often garnished with whole or crushed pine nuts. See also * ''Jat-guksu'' * List of porridges * References Juk Korean royal court cuisine Nut dishes {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Buckwheat Dishes
This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its pseudocereal, grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domesticated food plant common in Asia, but not as common in Europe or North America, is also referred to as buckwheat. Buckwheat dishes * Ajdovi žganci – translates to English as "buckwheat spoonbread". It is a national Slovenia, Slovene dish. * ''Broeder'' – a traditional Dutch dish: a batter with buckwheat flour, yeast, and other ingredients is boiled in a cotton bag. * ''Buchweizentorte'' – a layered cake that is a speciality of the Lüneburg Heath region of Lower Saxony in northern Germany. * Buckwheat pancake :* ''Blini'' – an Eastern European pancake made with buckwheat flour. :* ''Crêpe bretonne'' – (''krampouezhen'' in Breton) from Lower Brittany, France. When made from buckwheat flour, not wheat, a savo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 38th parallel between North Korea (Democratic People's Republic of Korea; DPRK) and South Korea (Republic of Korea; ROK). Both countries proclaimed independence in 1948, and the two countries fought the Korean War from 1950 to 1953. The region is bordered by China to the north and Russia to the northeast, across the Yalu River, Amnok (Yalu) and Tumen River, Duman (Tumen) rivers, and is separated from Japan to the southeast by the Korea Strait. Known human habitation of the Korean peninsula dates to 40,000 BC. The kingdom of Gojoseon, which according to tradition was founded in 2333 BC, fell to the Han dynasty in 108 BC. It was followed by the Three Kingdoms of Korea, Three Kingdoms period, in which Korea was divided into Goguryeo, Baekje, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Milk
Soy milk (or soymilk), also known as soya milk, is a plant-based milk produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant or have a milk allergy. Soy milk is also used in making imitation dairy products such as soy yogurt, soy cream, soy kefir, and soy-based cheese analogues. It is also used as an ingredient for making milkshakes, pancakes, smoothies, bread, mayonnaise, and baked goods. Names In some parts of China, the term 豆浆 '' dòujiāng' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Noodle Dishes
Korean may refer to: People and culture * Koreans, people from the Korean peninsula or of Korean descent * Korean culture * Korean language **Korean alphabet, known as Hangul or Korean **Korean dialects **See also: North–South differences in the Korean language Places * Korean Peninsula, a peninsula in East Asia **North Korea **South Korea Other uses *Korean Air, flag carrier and the largest airline of South Korea See also *Korean War, 1950-present war between North Korea and South Korea; ceasefire since 1953 *Names of Korea, various country names used in international contexts *History of Korea The Lower Paleolithic era on the Korean Peninsula and in Manchuria began roughly half a million years ago. Christopher J. Norton, "The Current State of Korean Paleoanthropology", (2000), ''Journal of Human Evolution'', 38: 803–825. The earl ..., the history of Korea up to 1945 * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat Dishes
Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what is now Yunnan Province in southwestern China. The name "buckwheat" is used for several other species, such as ''Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. Buckwheat is not a cereal, nor is it a member of the grass family. It is related to sorrel, knotweed, and rhubarb. Buckwheat is considered a pseudocereal because the high starch content of the seeds enables buckwheat to be cooked and consumed like a cereal. Etymology The name "buckwheat" or "beech wheat" comes from its tetrahedral seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat. The word may be a translation of Middle Dutch : "b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Korean Dishes
Below is a list of dishes found in Korean cuisine. Rice dishes * ''Bibimbap'' (, 'mixed rice'): rice topped with seasoned vegetables such as spinach, Edible mushroom, mushrooms, sea tangle, carrots, bean sprouts, and served with a dollop of ''gochujang'' (red pepper paste), and variations often include beef or egg. Everything (seasonings, rice and vegetables) is stirred together in one large bowl and eaten with a spoon. One popular variation of this dish, dolsot bibimbap (), is served in a heated stone bowl, which permits the dish to continue cooking after it is served, and in which a raw egg is cooked against the sides of the bowl. Yukhoe bibimbap () is another variant of bibimbap, comprising raw beef strips with raw egg and a mixture of soy sauce with Asian pear and gochujang. * ''Gimbap'' (literally, seaweed rice, 김밥) * ''Hoedeopbap'' (): Another variation of bibimbap using a variety of cubed raw fish * ''Boribap'' (): Barley cooked rice * ''Nurungji'' (): The crisp thin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kong-guksu
''Kong-guksu'' * () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating ''kongguksu''; however, in accordance with the mention of the dish along with ''kkaeguksu'' () in '' Siui jeonseo'', a Joseon-era cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century. It is served with salt or sugar depending on the region. See also * Korean cuisine * Naengmyeon ''Naengmyeon'' * (, in South Korea) or ''raengmyŏn'' (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly bu ... * Kalguksu References External links {{Soups Korean noodle dishes Noodle soups Soy-based foods Cold noodles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Noodles
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''guksu'' in Korean language, native Korean or ''myeon'' in hanja character. The earliest noodles in Asia originate from China, and date back 4,000 years ago. In Korea, traditional noodle dishes are ''onmyeon'' (beef broth-based noodle soup), called ''guksu jangguk'' (noodles with a hot clear broth), ''naengmyeon'' (cold buckwheat noodles), ''bibim guksu'' (cold noodle dish mixed with vegetables), ''kalguksu'' (knife-cut noodles), ''kongguksu'' (noodles with a cold soybean broth) among others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. ''Naengmyeon'', with a cold soup mixed with dongchimi (watery Korean radish, radish kimchi) and beef brisk broth, was eaten in court during summer. Noodles by ingredients * Cellophane noodles, Dangmyeon (당면; cellophane noodles) - made fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doosan Encyclopedia
''Doosan Encyclopedia'' () is a Korean-language encyclopedia published by Doosan Donga (). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (). Dong-A Publishing was merged into Doosan Donga, a subsidiary of Doosan Group, in February 1985. The ''Doosan Encyclopedia'' is a major encyclopedia in South Korea. Digital edition EnCyber The online version of the ''Doosan Encyclopedia'' was named EnCyber, which is a blend of two English words: ''Encyclopedia'' and ''Cyber''. The company has stated that, with the trademark, it aims to become a center of living knowledge. EnCyber provides free content to readers via South Korean portals such as Naver. Naver has risen to the top position in the search engine market of South Korea partially because of the popularity of EnCyber encyclopedia. When Naver exclusively contracted Doosan Doonga in 2003, the former paid multi billion won to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kong-guksu
''Kong-guksu'' * () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating ''kongguksu''; however, in accordance with the mention of the dish along with ''kkaeguksu'' () in '' Siui jeonseo'', a Joseon-era cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century. It is served with salt or sugar depending on the region. See also * Korean cuisine * Naengmyeon ''Naengmyeon'' * (, in South Korea) or ''raengmyŏn'' (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly bu ... * Kalguksu References External links {{Soups Korean noodle dishes Noodle soups Soy-based foods Cold noodles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeonggi Region
Gyeonggi (), alternatively spelled Kyŏnggi or Kyunggi, is a region of the Korean Peninsula that has historically occupied the west-central region of Korea. In modern times, the region hosts South Korea's Gyeonggi Province and Incheon Metropolitan City, and North Korea's Kaesong Industrial Region, and Changpung, and Ch'ŏrwŏn counties. Etymology The current name of the region, ''Gyeonggi'', comes from a combination of ''Gyeong'' (京/경; "capital") and ''Gi'' (畿/기; "near"), ultimately from ''Gyeonghyeon'' (京縣/경현) and ''Gihyeon'' (畿縣/기현) in relation to the location of the capital, Gaegyeong (modern day Kaesŏng, North Korea). The name means "Area Surrounding the Capital", and was first used in 1018 during the Goryeo dynasty. Prior, the region was called ''Gwannae-do'' (關內道/관내도). History Unified Silla and Goryeo Towards the end of the Three Kingdoms period, the southeastern kingdom of Silla unified the Korean Peninsula up to the Taedon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
