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Jorim
''Jorim'' () is a simmered Korean dish, made by boiling vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, but gochujang (고추장, chili paste) or ''gochutgaru'' (고춧가루, chili powder) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used. In Korean royal court cuisine, ''jorim'' is called ''jorini'' (). Etymology ''Jorim'' is a verbal noun derived from the Korean verb ''jorida'' (; "to boil down"). Although it was a commonly used culinary technique, the term did not appear until the 18th century, due to the slow development of culinary terminology. Instead, ''jorim'' dishes were classified as ''jochi'', a category that encompasses '' jjim'' and ''jjigae'' as well as ''jorim''. The first mention of the verbal noun ''jorim'' as a food category appeared in ''Siuijeonseo'', a 19th-century cookbo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chub Mackerel
The chub mackerel, Pacific mackerel, or Pacific chub mackerel (''Scomber japonicus'') is a species of fish in the tuna and mackerel family, Scombridae. This species of mackerel closely resembles the Atlantic chub mackerel. Characteristics The chub mackerel has a well-developed swim bladder attached with the esophagus, which the "true mackerels" in the genus ''Scomber'' lack, and a characteristic color difference is seen between the chub and the Atlantic chub, the latter being silvery-sided below the midline, whereas the lower part of the sides of the chub (otherwise colored somewhat like the Atlantic) are mottled with small dusky blotches, and the chub has a larger eye than the Atlantic. Less obvious differences are that the dorsal fins are closer together in the chub and only 9 or 10 spines are in its first dorsal fin instead of 11 or more, which is the usual count in the Atlantic mackerel. In most species, the mackerel is known to travel in large schools. It is a smaller fish tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Royal Court Cuisine
Korean royal court cuisine (''Joseon Wangjo Gungjung yori'') was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in ''bangjja'' ( bronzeware). History Collectively known as ''gungjung eumsik'' during the pre-modern era, the foods of the royal palace reflected the opulent nature of the past rulers of the Korean peninsula. The opulent nature of the royalty is evidenced in examples as far back as the Silla kingdom, where a man-made lake (Anapji Lake, located in Gyeongju), was created with multiple pavilions and halls for the sole purpose of opulent banquets and a spring fed channel, Poseokjeong, was created for the singular purpose of setting wine cups afloat during the writing of poems. Reflecting the regionalism of the kingd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjim
''Jjim'' (찜; ) is 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. The cooking technique originally referred to dishes cooked in a '' siru'' (시루, earthenware steamer mainly used for making ''tteok'') by steaming. However, the name ''jjim'' has now come to imply a finished dish with a steamed appearance. The cooking method for most ''jjim'' dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid.''Jjim'' at Nate Encyclopedia Pressure cookers are popular for making ''jjim'' as well. Lee, Y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scomber Japonicus
The chub mackerel, Pacific mackerel, or Pacific chub mackerel (''Scomber japonicus'') is a species of fish in the tuna and mackerel family, Scombridae. This species of mackerel closely resembles the Atlantic chub mackerel. Characteristics The chub mackerel has a well-developed swim bladder attached with the esophagus, which the "true mackerels" in the genus ''Scomber'' lack, and a characteristic color difference is seen between the chub and the Atlantic chub, the latter being silvery-sided below the midline, whereas the lower part of the sides of the chub (otherwise colored somewhat like the Atlantic) are mottled with small dusky blotches, and the chub has a larger eye than the Atlantic. Less obvious differences are that the dorsal fins are closer together in the chub and only 9 or 10 spines are in its first dorsal fin instead of 11 or more, which is the usual count in the Atlantic mackerel. In most species, the mackerel is known to travel in large schools. It is a smaller fish tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nimono
is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in ''shiru'' stock & seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated. The base ingredient for a nimono is typically a vegetable, fish, seafood, or tofu, or some combination of these. The ''shiru'' stock for a nimono is generally dashi. Other than sake and soy sauce, the stock can be further flavored by mirin, sugar, salt, vinegar, miso, or other condiments. Types 235px, Boiled seaperch with ginger, soy sauce, mirin, sugar, sake, and water. * , also : fish, but sometimes vegetables, simmered in a mixture of miso and dashi * : beef and potato stew, flavoured with sweet soy * : fish poached in a broth of sweetened dashi, sometimes with miso, also referred to as . The dish first appears in cookbooks in the early 18th century * : chunks of pork ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Diego Reader
The ''San Diego Reader'' is an alternative press newspaper in the county of San Diego San Diego ( , ; ) is a city on the Pacific Ocean coast of Southern California located immediately adjacent to the Mexico–United States border. With a 2020 population of 1,386,932, it is the eighth most populous city in the United State .... It was founded in 1972 by Jim Holman. It is noted for its literary style of journalism and coverage of the arts, particularly film and theater. Published weekly since October 1972, the ''Reader is'' distributed free on Wednesday and Thursday via street boxes and cooperating retail outlets. References External links {{Portal, CaliforniaThe ''San Diego Reader'' website [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trichiurus Lepturus
The largehead hairtail (''Trichiurus lepturus'') or beltfish is a member of the cutlassfish family, Trichiuridae. This common to abundant species is found in tropical and temperate oceans throughout the world. The taxonomy is not fully resolved, and the Atlantic, East Pacific and Northwest Pacific populations are also known as Atlantic cutlassfish, Pacific cutlassfish and Japanese cutlassfish, respectively. This predatory, elongated fish supports major fisheries. Appearance Largehead hairtails are silvery steel blue in color, turning silvery gray after death. The fins are generally semi-transparent and may have a yellowish tinge. Largehead hairtails are elongated in shape with a thin pointed tail (they lack a fish tail in the usual form). The eyes are large, and the large mouth contains long pointed fang-like teeth. Largehead hairtails grow to in weight, and in length. Most are only long, although they regularly reach in Australia. Range and habitat Largehead hairtails ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Straits Times
''The Straits Times'' is an English-language daily broadsheet newspaper based in Singapore and currently owned by SPH Media Trust (previously Singapore Press Holdings). ''The Sunday Times'' is its Sunday edition. The newspaper was established on 15 July 1845 as ''The Straits Times and Singapore Journal of Commerce''. ''The Straits Times'' is considered a newspaper of record for Singapore. The print and digital editions of ''The Straits Times'' and ''The Sunday Times'' have a daily average circulation of 364,134 and 364,849 respectively in 2017, as audited by Audit Bureau of Circulations Singapore. Myanmar and Brunei editions are published, with newsprint circulations of 5,000 and 2,500 respectively. History The original conception for ''The Straits Times'' has been debated by historians of Singapore. Prior to 1845, the only English-language newspaper in Singapore was ''The'' ''Singapore Free Press'', founded by William Napier in 1835. Marterus Thaddeus Apcar, an Armenian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siuijeonseo
''Siuijeonseo'' () is a Korean cookbook compiled in the late 19th century. The author is unknown but is assumed to be a lady of the yangban (nobility during the Joseon dynasty) class in Sangju, North Gyeongsang Province. In 1919, as Sim Hwanjin was appointed as the governor of Sangju, he was acquainted with a yangban family there. After borrowing a cookbook from the family, Sim transcribed its entire contents and then gave the newly bound book to his wife's daughter, Hong Jeong, who has kept the book since that time. ''Siuijeonseo'' encompasses Korean cuisine in general and categorizes various foods by cooking method. The book mentions 17 different ways of making traditional alcoholic beverages, diverse dried preserved foods, and vegetables, so it is considered a valuable document for researching Korean cuisine. The book also contains the first known mention in print of the term ''bibimbap''. See also *''Domundaejak'' (도문대작): Korean cuisine critic book authored by Heo Gyu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standard Korean Language Dictionary
''Standard Korean Language Dictionary'' () is a dictionary of the Korean language, published by the National Institute of Korean Language. History The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The National Academy of the Korean Language, the predecessor of the National Institute of Korean Language. The dictionary's first edition was published in three volumes on 9 October 1999, followed by the compact disc released on 9 October 2001. The online dictionary was launched on 9 October 2002, and revised on 9 October 2008. See also * Basic Korean Dictionary Basic Korean Dictionary () is an online learner's dictionary of the Korean language, launched on 5 October 2016 by the National Institute of Korean Language. It consists of one monolingual and ten bilingual dictionaries that provide meanings of ... References 1999 non-fiction books Korean language Korean dictionaries Online dictionaries {{Dictionary-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
