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Dotorimuk
Dotori-muk * () or acorn jelly is a Korean food which is a jelly made from acorn starch. Although "'' muk''" means "jelly", when used without qualifiers, it usually refers to ''dotori-muk''. The practice of making ''dotori-muk'' originated in mountainous areas of ancient Korea, when abundant oak trees produced enough acorns each autumn to become a viable source of food. Dotori-muk does not spoil easily, so it was used as a lunch box when traveling a long way. Production Despite being a rich source of starch and proteins, acorns contain large amounts of tannins and other polyphenols, which prevent the human body from digesting them properly. Harvested acorns must be properly leached of the tannins prior to consumption. Acorns are either collected directly from the ground or knocked off the tree branches. The acorns are opened and the nutmeat ground into a fine orange-brown paste. The paste is then stirred into vats of water and the acorns' fiber is separated from the starch th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muk (food)
''Muk'' is a Korean food made from grains, beans, or nut starch such as buckwheat, sesame, and acorns and has a jelly-like consistency. Muk has little flavor on its own, so muk dishes are seasoned with soy sauce, sesame oil, chopped scallions, crumbled '' gim'', and chili pepper powder, and mixed with various vegetables.Muk at Encyclopedia of Korean Culture Types There are several types of ''muk'': * (도토리묵), made from starch * (메밀묵), made ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muk (food)
''Muk'' is a Korean food made from grains, beans, or nut starch such as buckwheat, sesame, and acorns and has a jelly-like consistency. Muk has little flavor on its own, so muk dishes are seasoned with soy sauce, sesame oil, chopped scallions, crumbled '' gim'', and chili pepper powder, and mixed with various vegetables.Muk at Encyclopedia of Korean Culture Types There are several types of ''muk'': * (도토리묵), made from starch * (메밀묵), made ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the "Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Expo '93
Taejon Expo '93 was a three-month international exposition held between Saturday, August 7, 1993 and Sunday, November 7, 1993 in the central South Korean city of Daejeon (at the time spelled "Taejŏn"). Theme The theme of the exposition was "The Challenge of a New Road of Development", with various other sub-themes around sustainable and 'green' development. The exposition was an officially endorsed Bureau International des Expositions (BIE) specialized exposition commemorating the centenary of the first-ever representation of the " Hermit Kingdom" (Korea) to a world exposition, namely the 1893 Columbian Exposition of Chicago. It claimed to be the first exposition held in a developing country, although both the BIE-sanctioned Exposition internationale du bicentenaire de Port-au-Prince in 1949 and Shanghai's Expo 2010 could also claim this title. Site zoning The exposition site consisted of three main areas - the international zone, the corporate zone and the fun park zone. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient 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 (반찬; 飯饌; '' banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, '' gochugaru'' ( pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea Tourism Organization
The Korea Tourism Organization (KTO) is an organization of the Republic of Korea (South Korea) under the Ministry of Culture and Tourism. It is commissioned to promote the country's tourism industry. The KTO was established in 1962 as a government-invested corporation responsible for the South Korean tourism industry according to the International Tourism Corporation Act. The organization promotes Korea as a tourist destination to attract foreign tourists. Starting in the 1980s, domestic tourism promotion also became a function of the KTO. Inbound visitors totaled over 6 million in 2006 and the tourism industry is said to be one of the factors that has some influence on the Korean economy. History *1961: The Tourism Promotion Law is enacted. *1962: The International Tourism Corporation (ITC) is established to promote South Korea’s tourism industry through the management of major hotels, taxis and the Korea Travel Bureau, as well as by training human resources to support t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konjac
Konjac (or konjak, ) is a common name of the East and Southeast Asian plant ''Amorphophallus konjac'' ( syn. ''A. rivieri''), which has an edible corm (bulbo-tuber). It is also known as konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for '' A. paeoniifolius''). It is native to Yunnan in China and cultivated in warm subtropical to tropical East and Southeast Asia, from China and Japan south to Indonesia and Vietnam (USDA hardiness zone 6–11). It is a perennial plant, growing from a large corm up to 25 cm (10 in) in diameter. The single leaf is up to 1.3 m (4 ft) across, bipinnate, and divided into numerous leaflets. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm (22 in) long. The food made from the corm of this plant is widely known in English by its Japanese name, ''konnyaku'' (yam cake), being cooked and consumed primarily in Japan and Korea. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
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. 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. It is not a cereal, nor is it even a member of the Poaceae, grass family. Buckwheat is related to sorrel, Polygonum, knotweed, and rhubarb, and is known as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their high starch content. Etymology The name "buckwheat" or "beech wheat" comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech, beech tree, and the fact that it is used like wheat. The word may be a translation of Middle Dutch ''boecweite'': ''boec'' (Modern Dutch ''beuk''), "beech" (see Proto-Indo-European language, PIE *''bhago''-) and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Memilmuk
''Memil-muk'' () or buckwheat jelly is a light gray-brown '' muk'' (jelly) made from buckwheat starch. It is commonly served as ''banchan'' (a side dish accompanying rice) as well as '' anju'' (food accompanying alcoholic drinks). In post-war Korea, from the mid to late-20th century, ''memil-muk'' along with ''chapssal-tteok'' (glutinous rice cakes) was widely served as ''yasik'' (late-night snack) by street vendors. In modern times, it is popular as a diet food. Along with other buckwheat dishes, it is a local specialty of Gangwon Province, especially Bongpyeong Township in Pyeongchang County. Preparation Unhulled whole buckwheat grains are soaked in water (to reduce bitterness). Soaked grains are then ground in '' maetdol'' (millstone) and sieved. The skins are discarded, and the remaining liquid is set aside to allow it to separate into layers. The upper layer, consisting of clear water, is discarded. The lower layer, consisting of settled buckwheat starch, is boiled wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hwangpomuk
''Nokdu-muk'' (, 綠豆- ; "mung bean jelly",) is a Korean '' muk'', or jelly, made from mung bean starch. In its most commonly encountered form, it is also called ''cheongpo-muk'' (, 淸泡-), which literally means "clear froth jelly," owing to its clear white color. If it is colored with gardenia, the ''nokdu-muk'' is called ''hwangpo-muk'', which literally means "yellow froth jelly."Nokdumuk (녹두묵) at ''Nokdu-muk'' is usually served cold, usually as the '''' (side dish) ''nokdu-muk-muchim'' (녹두묵무침). As it has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean
The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the Fabaceae, legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East Asia, East, Southeast Asia, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes. Description The green gram is an Annual plant, annual vine with yellow flowers and fuzzy brown pods. The English word ''mung'' originated from the Hindi word (), which is derived from the Sanskrit word (). Morphology Mung bean (''Vigna radiata'') is a plant species of Fabaceae which is also known as green gram. It is sometimes confused with Vigna mungo, black gram (''Vigna mungo'') for their similar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nokdumuk
''Nokdu-muk'' (, 綠豆- ; "mung bean jelly",) is a Korean '' muk'', or jelly, made from mung bean starch. In its most commonly encountered form, it is also called ''cheongpo-muk'' (, 淸泡-), which literally means "clear froth jelly," owing to its clear white color. If it is colored with gardenia, the ''nokdu-muk'' is called ''hwangpo-muk'', which literally means "yellow froth jelly."Nokdumuk (녹두묵) at ''Nokdu-muk'' is usually served cold, usually as the '''' (side dish) ''nokdu-muk-muchim'' (녹두묵무침). As it has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
